Sweet Potato And Molasses Beef Stew Recipes

Steps:

• Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., Add remaining oil to pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from pan. Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. Transfer to oven; bake, covered, 1-1/4 hours., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to Dutch oven.

Steps:

• Heat a large saucepan over medium heat and add the oil. When hot, add the garlic and onions and cook until beginning to soften, about 2 minutes. Add the potatoes, turmeric, coriander and pepper and cook for 2 minutes. Add the crushed tomatoes, beans, coconut milk, vegetable stock and nuts and bring to a simmer. Cook until the potatoes are tender and the liquid thickens, 20 to 30 minutes. Taste and season with salt if needed.
• Serve the stew in bowls with lime wedges for squeezing. Garnish with cilantro and hot sauce if using.

Steps:

• Place the flour and spices in a large Ziploc bag and mix together. Add the meat and shake to coat thoroughly. Using 1.5 T oil added bit by bit, heat a large skillet. Add a third of the coated meat and brown on all sides. Place the browned meat in a stock pot and then repeat the process with the rest of the meat adding the remaining oil to the pan as needed. You are just searing the meat you are not trying to cook it all the way through... it is okay if parts are still uncooked! Add the beef broth to cover the meat. Stir in the molasses and add the bay leaves. Heat the mixture up to a boil and then turn down to a simmer and cover the pot. Simmer this for 1 hour. After the stew has simmered for 1 hour, add the sweet potato, carrots and celery. Return the stew to a steady simmer, cover, and cook for about 45 minutes. Remove the bay leaves and season the stew to taste with additional salt and pepper. Makes 4 good sized portions at 358 calories a serving.

Steps:

• Preheat oven to 400 degrees.
• Place potatoes on a baking sheet and transfer to oven. Roast until easily pierced with a fork, about an hour. Let potatoes cool slightly; remove skin and discard.
• Transfer potatoes to the bowl of an electric mixer fitted with the paddle attachment; beat until smooth. Add butter, salt, orange juice, sugar, molasses, and maple syrup; beat until butter is melted and mixture is well combined. Serve immediately or store, covered and refrigerated, up to 1 day. To reheat, transfer potato mixture to an ovenproof dish, cover, and place in a 350-degree oven until heated through.

Steps:

• Place celery, sweet potatoes, and carrots in the bottom of a slow cooker.
• Combine stew meat and flour in a gallon-sized resealable plastic bag; toss to coat.
• Heat oil in a large skillet over medium heat. Add beef to hot skillet and cook for 2 to 3 minutes. Add onion; cook and stir until beef is evenly browned on all sides and onion has softened, 3 to 7 minutes more. Transfer beef and onion to the slow cooker.
• Combine broth, wine, and Worcestershire sauce in a bowl; pour into the hot skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Pour the skillet contents over meat in the slow cooker. Add garlic, bay leaves, rosemary, and onion soup mix.
• Cover and cook on High until meat and vegetables are tender, about 5 hours.

Steps:

• In a pressure cooker, brown beef, onions and garlic in oil over medium heat. Stir in salt, ginger, pepper and nutmeg. Combine the apricot nectar, soy sauce, molasses and brown sugar; pour over meat. Close cover securely; place pressure regulator on vent pipe., Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 20 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Remove from the heat; allow pressure to drop on it's own., Remove meat with a slotted spoon. Combine cornstarch and water until smooth; gradually add to pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in meat and serve over rice.

Steps:

• Heat the olive oil in a heavy-based pan. Add the onions and cook for 2 mins, then add the carrot and celery and cook until softened. Add a little water if the mixture sticks.
• Add the braising steak and cook until browned, then stir in the garlic and cinnamon and cook for a further 1 - 2 mins until the aromas are released.
• Add the stock cube to 500ml boiling water and stir into the meat, along with the tomato purée and parsley stalks. Bring to the boil and simmer covered for 1 hour, then take off the lid and simmer for another hour or until the meat is very tender. Stir in the chopped parsley leaves.
• Transfer the stew into a medium-sized ceramic dish (that would be big enough for four adults), or into 6 - 8 large ramekins for make-ahead toddler portions.
• Meanwhile, steam or boil the sweet potatoes until tender. Preheat the oven to 200C/180C fan/gas mark 6. Drain the potatoes well and mash with the butter. Spoon on top of the meat, sprinkle with the cheese and cook on the top shelf for around 20 minutes until golden and bubbling.
• Alternatively, cover and freeze the pie or mini pies for another time. Defrost thoroughly before cooking - you can do this by leaving it in the fridge overnight if you like. Preheat the oven to 200C/180C fan/gas mark 6 and cook for around 30 - 35 mins or until golden, bubbling and hot throughout.

Steps:

• Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
• Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
• Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
• Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.