STICK-TO-YOUR-RIBS BEEF STEW - A COMFORT FOOD
This is a combination of a basic stew recipe and the 30 or so years of making it. I love comfort foods and anything you can make in one pot is always a plus. I generally move everything into a crock pot and let it slow cook overnight, but it can be done on the stove top in the dutch oven and cooked for about 3 hours...
Provided by Lisa Spivak
Categories Ribs
Time 3h45m
Number Of Ingredients 11
Steps:
- 1. mix flour, salt, pepper and paprika together. In small batches, coat stew beef with flour mixture. Set aside. Reserve leftover flour mixture. In 6 qt Dutch oven, heat oil over medium heat. Brown meat all over ( does not need to be cooked through ) a few pieces at a time. Remove and set aside. When all the meat is browned, add garlic and onions to the pan drippings; cook 3 minutes, stirring until onion is almost tender. Gradually add water ( or stock ),bouillon and worcestershire, stirring. Add the meat and heat to boiling. Add the potatoes and carrots and cover. Simmer about 2 1/2 hours. Add celery and cover. Simmer another 20 minutes or so...If you are using frozen peas/veggies, add and simmer for another 5 to 10 minutes. Here, I add water to the reserved flour, stir until it is lump free then add to thicken the gravy. I also add mushrooms...I substitute rough cut (quartered) onions for the diced and also baby carrots instead of regular... Flavor to your taste...it is something you can experiment with and I serve over egg noodles or with a nice crusty bread and butter or what ever you like... Have fun!
"STICK TO YOUR RIBS"
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- On a cutting board cut each rack into 2 (4 bone) portions. Lightly brush the ribs with prepared BBQ sauce. Transfer the ribs to a roasting pan and place into the preheated oven for 10 minutes or until the ribs are caramelized.
- Place the pulled pork in a small bowl and stir in the remaining BBQ sauce.
- Divide the cream cheese into 4 even balls and cover with the pulled pork mixture, maintaining the ball shape. Place on a plate and refrigerate for 10 minutes to set.
- Combine the panko bread crumbs and chopped chives in a medium bowl.
- In a small skillet coated with canola oil, saute the pancetta until crispy and add to the bread crumb mixture.
- Preheat 1 pint canola oil in a large Dutch oven to 350 degrees F.
- In a medium bowl beat the egg with a whisk. Add the covered cheese balls and coat with the beaten eggs. Remove the cheese balls with a slotted spoon and place into the bowl with the bread crumb mixture. Gently roll to evenly coat. Fry the balls in the hot oil for 3 minutes or until bread crumbs become golden.
- To finish, place a 4 bone rib rack on each plate. Place small bamboo skewers into the center of the cheese balls and "stick it into the centre of each rib rack". I suggest you serve this dish with creamy coleslaw and a good beer.
PORK RIB STEW WITH SAGE CORNMEAL DUMPLINGS
I have been making this stew for more than 20 years. It's a dish I use to celebrate the harvest season. It may be a bit labor-intensive, but it is worth every minute! Experiment with different root vegetables, and use the dumplings in other hearty stews or soups. They are so yummy!
Provided by QUIRKYIQ
Categories Soups, Stews and Chili Recipes Stews Pork
Time 4h15m
Yield 6
Number Of Ingredients 24
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Arrange pork pieces one layer deep in a large baking pan. Broil, stirring often, until meat is browned, about 10 minutes. Pour off and discard the fat.
- Heat vegetable oil in a Dutch oven or large skillet over medium heat. Stir in onions; cook and stir until the onions have softened and turned translucent, about 5 minutes. Add garlic and cook, stirring frequently, until the garlic is fragrant but not brown, 2 minutes more.
- Stir in potatoes and cook for 5 minutes. Pour in water, beef bouillon, sliced carrots, chili powder, marjoram, 1/2 teaspoon thyme, bay leaves, nutmeg, 1 teaspoon salt, and pepper. Bring to a boil, then reduce the heat and cover. Simmer until the meat and all of the vegetables are tender, about 3 hours.
- To make the Sage-Cornmeal Dumplings: combine flour, cornmeal, sugar, baking powder, sage, 1/4 teaspoon thyme, and 1/2 teaspoon salt in a large bowl. Cut in the shortening until the mixture resembles a coarse meal. Add milk all at once, stirring just until the mixture holds together.
- When the stew is ready, remove the bay leaves. Bring the stew to a gentle boil over medium-low heat. Drop the dumplings by rounded spoonfuls evenly over the surface. Cover the pot and boil for 12 minutes, until the dumplings are cooked through. Ladle the dumplings into soup bowls and top with lots of stew.
Nutrition Facts : Calories 363.8 calories, Carbohydrate 44.1 g, Cholesterol 36.4 mg, Fat 14.9 g, Fiber 6.1 g, Protein 14.9 g, SaturatedFat 3.9 g, Sodium 950.6 mg, Sugar 9.2 g
STICK-TO-YOUR-RIBS BEEF STEW
This stew, full of chunks of beef and sweet potatoes, is the perfect antidote for a cold winter's day.
Provided by JackieOhNo
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In pot over medium heat, cook bacon until crisp; transfer to paper towels. Combine 2 T. flour, thyme and 1/4 t. salt; toss with beef.
- Increase heat to medium-high. Add beef to drippings in pot, in batches if necessary; cook, turning, until browned on all sides, 8-10 minutes. Add wine, scraping up browned bits from bottom of pot; cook until liquid is almost evaporated.
- Stir remaining 1 T. flour into broth; add to pot with onions and tomatoes with their juices. Bring to boil. Reduce heat to simmer; cook, uncovered, 1 hour.
- Add sweet potatoes; cook 30 minutes, stirring occasionally. Add green beans; cook until meat and vegetables are tender, 30 minutes. Stir in parsley and remaining salt. Serve topped with reserved bacon. If desired, garnish with thyme.
Nutrition Facts : Calories 351.7, Fat 8.1, SaturatedFat 3.2, Cholesterol 76.2, Sodium 914, Carbohydrate 37.1, Fiber 6.5, Sugar 9.7, Protein 30.8
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