Been on a beef stew high lately. I posted a Chinese beef stew awhile back and now I have a Western beef stew. When I saw this recipe, it was love at first sight. After I tried it, the whole family fell in love with it! So this is going here. I found this recipe on onceuponachef.
- 3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 2 medium yellow onions, cut into 1-inch chunks
- 7 cloves garlic, peeled and smashed
- 2 tablespoons balsamic vinegar
- 1-1/2 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 2 cups dry red wine
- 2 cups beef broth (I like the Pacific organic brand)
- 2 cups water
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1-1/2 teaspoons sugar
- 4 large carrots, peeled and cut into one-inch chunks on a diagonal
- 1 pound small white boiling potatoes (baby yukons), cut in half
- Fresh chopped parsley, for garnish (optional)
- Preheat oven to 325°F with rack in middle.
- Pat beef dry and season salt and pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat until hot and shimmering. Brown meat in 3 batches, turning with tongs, about 5-8 minutes per batch, adding one tablespoon more oil for each batch. (To sear meat properly, do not crowd the pan and let meat develop brown crust before turning with tongs.) Transfer meat to a large plate and set aside.
- Add onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon to scrape brown bits from bottom of pan, about 5 minutes. Add tomato paste and cook a few minutes more. Add beef with juices back to pan and sprinkle with flour; stir with wooden spoon until flour is dissolved, 1-2 minutes. Add wine, beef broth, water, bay leaf, thyme, and sugar; stir with wooden spoon to loosen any brown bits from bottom of pan and bring to a boil. Cover pot with lid, transfer to preheated oven and braise for 2 hours.
- Remove pot from oven and add carrots and potatoes. Cover and place back in oven for 50-60 minutes more, or until vegetables are cooked and meat is very tender. Taste and adjust seasoning if necessary (freshly ground black pepper and a pinch of sugar go a long way). Let cool, then store in refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley if desired.
This was so good, it didn’t last 2 meals as I’d planned (1kg of meat there and only 4 people eating!) Recipe from eatlittlebird.
2 hours 20 mins
Author: Eat, Little Bird
Recipe type: Dinner
- 1 kg (2 pounds) beef chuck steak, cut into large cubes
- olive oil for frying
- 6 garlic cloves, peeled and finely chopped
- 5-6 spring onions (scallions), thinly sliced and separated into white and green parts
- 1 red chilli, finely chopped
- 3-4 cm (1-2 inches) piece of ginger, peeled and coarsely grated
- 1 teaspoon Chinese five-spice powder (or more, to taste)
- 3 tablespoons Shaoxing rice wine (Chinese cooking wine) or dry sherry
- 2 tablespoons plain flour
- 500 ml (2 cups) beef stock
- 3 tablespoons light soy sauce, plus more to taste
- 2 teaspoons light brown sugar (or white sugar)
- 2 star anise
- 3 large carrots, sliced thickly
- small handful of coriander (cilantro), finely chopped
- Preheat the oven to 150°C (300°F).
- Heat a few tablespoons of olive oil in a large, oven-proof pan (such as a Le Creuset pot) over medium-high heat. Brown the meat in batches and remove with a slotted spoon to a bowl. Add more oil between batches if necessary.
- Once you have finished browning all of the meat, add to the pan the garlic, white part of the spring onions, chilli, ginger and Chinese five-spice powder. Cook for a few minutes until fragrant. Pour in the Shaoxing rice wine and let it bubble away for about a minute, scraping the pan with a wooden spoon to make sure that any bits which have stuck to the pan are dissolved in the wine.
- Return the meat to the pan, together with any juices which have collected while it has been resting. Sprinkle over the flour and stir everything together until the flour is dissolved and the liquid in the pan starts to thicken.
- Pour in the beef stock and soy sauce. Add the sugar, star anise and carrots. Mix everything together well. Place the lid on the pan and put the pan into the oven for about 1.5 to 2 hours, stirring every 30 minutes or so. Alternatively, you can cook this on the stove-top over low heat, making sure that you stir regularly.
- The beef is done when it is soft and easily falls apart when pierced with a fork. Taste the sauce for seasoning and see if you want to add more soy sauce. If you would like to have more sauce, you can add some boiling water to the stew, though you might have to thicken it with some cornflour if the sauce is too thin.
- I like to serve this stew with a good sprinkle of freshly chopped coriander (cilantro), green spring onions (scallions) and some finely sliced red chillies for more kick. Serve with steamed Jasmine rice and some steamed green veges, such as broccoli, on the side.
This recipe is awesome! Found it on seriouseats.
- 1/2 pound flank steak, sliced about 1/8 inch thick
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon Shaoxing wine
- 1/2 teaspoon soy sauce
- 1 teaspoon plus 3 tablespoons vegetable oil, divided
- 1/2 teaspoon cornstarch
- 1 ginger piece, sliced quarter inch thick
- 1/2 pound mix variety of mushrooms, sliced about a quarter inch or more thick
- 2 teaspoon soy sauce
- 1 tablespoon butter
- 2 medium cloves garlic, finely minced (about 1 teaspoon)
- Steamed white rice, for serving
Place the beef in a large bowl. Add the salt, sugar, ground black pepper, Shaoxing wine, soy sauce, 1 teaspoon oil, and cornstarch. Mix well and set aside for 30 minutes.
When ready to cook, heat 2 tablespoons oil in a wok over high heat until smoking. Add the ginger. Cook for 30 seconds and then remove and discard the ginger.
If the wok is no longer smoking, reheat until it is, then add the beef. Spread the beef out with the spatula, cook without moving until lightly browned, about 1 minute. Continue to cook while stirring regularly until half cooked, about 2 minutes longer. Transfer to a bowl and set aside.
Heat 1 tablespoon oil in wok over high heat until smoking. Add the mushrooms. Stir and cook the mushrooms until they start releasing their water. Continue cooking, stirring frequently, until the water evaporates. Depending on the type of mushrooms you use, this can take 5 minutes or more.
Once the water evaporates, add 2 teaspoons of soy sauce. Stir and add in the butter and garlic. Toss the butter with the mushrooms until fragrant, about 1 minute, then return the beef to the wok. Cook, stirring, until beef is cooked through, about 1 minute longer. Transfer to a serving platter immediately and serve with white rice.
Tried this recipe last week. It’s a simple recipe. It works. But I’m sure it can be improved. Here it is:
- 1 tbsp sunflower oil
- 1 large onion, chopped
- 2-3 medium carrots, chopped
- 500g pack lamb mince
- 2 tbsp tomato purée
- large splash Worcestershire sauce
- 500ml beef stock
- 900g potatoes, cut into chunks
- 85g butter
- 3 tbsp milk
Heat the oil in a medium saucepan, then soften the onion and carrots for a few mins. When soft, turn up the heat, crumble in the lamb and brown, tipping off any excess fat. Add the tomato purée and Worcestershire sauce, then fry for a few mins. Pour over the stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
Meanwhile, heat the oven to 180C/ fan 160C/ gas 4, then make the mash. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk.
Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.) Leave to stand for 5 mins before serving.
I have been searching for a good beef stock recipe for the longest time and found this to be really good. It is from food network. Here it goes!
7 pounds beef bones, sawed into 2-inch pieces
1 (6-ounce) can tomato paste
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
2 cups claret wine
5 garlic cloves, peeled
5 bay leaves
1 teaspoon dried leaf thyme
1 1/2 gallons water
- Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.
Recipe Courtesy of Emeril Lagasse
This is a recipe I tried once and simply adored the cheese sauce. It’s simple to make and easy to follow. Found on bestrecipes.com.au
500 g beef mince
1 onion chopped
1 garlic clove crushed
125 g mushrooms sliced
1 tsp mixed herbs *to taste
850 g canned chopped tomato
1 tsp sugar
3 tbs tomato paste
1 tsp salt
5 sheets lasagne sheets
1 tbs butter
3 tbs plain flour
2 cup milk
125 g cheese grated
1 pinch nutmeg
STEP 1: Fry the chopped onion and crushed garlic in a little oil for 5 minutes.
STEP 2: Add the minced beef, mushrooms and herbs.
STEP 3: When meat is brown add 850g chopped tomatoes, sugar, tomato paste and salt to taste, and simmer for 30 minutes.
STEP 4: Cheese sauce: Melt some butter in a pan and stir in flour, milk, grated cheese and a pinch of nutmeg. Stir mixture constantly until thick.
STEP 5: Pour half the meat sauce into a baking dish, then add alternate layers of dry lasagna, meat mixture and cheese sauce, finishing with the cheese sauce.
STEP 6: Sprinkle with grated parmesan cheese and bake at 200C for 35 minutes.
Here’s a recipe that I’ve come up with on my own, after trying countless times to make spaghetti on my own. its full of shortcuts but its good enough for me.
- 200g of beef
- about 5 tablespoons of bread crumbs
- any type of steak seasoning you have, OR simply pepper and salt
(B) Spaghetti sauce
I don’t make my sauce from scratch, even though I’ve tried (its too much work!). Will upload the recipe some other time. I use Prego’s Traditional Sauce, and add in maybe 2 cubed tomatoes, and some tomato paste if I’m in the mood for a more sour sauce. I would also add in any mushrooms if I was in the mood, into the sauce.
- half a packet of any instant spaghetti
- Prepare the meatballs first. Mix everything up in a bowl, and shape into small balls (I prefer the meatballs to be bite-sized for my daughter to eat). Set meatballs aside.
- Put the spaghetti into a pot of boiling (slightly) salted water. Put a little olive oil and stir spaghetti around so as to prevent them from sticking together. Leave to boil gently till al dente.
- Saute a bit of mashed garlic and some mushrooms in a pot if you want them in your sauce.
- Put the spaghetti sauce into the same pot and heat it up. Add in tomatoes, let it simmer gently. Add in cheese if you want!
- Now, heat up a non-stick pan and drizzle a little olive oil in it. It should be on medium-low heat. Put in meatballs one by one. Be sure to turn them quickly to prevent them from going out of shape. This normally takes about 7-10 minutes.
- Once meatballs are brown, take them out and drain the oil before putting meatballs into the sauce.
- Place cooked spaghetti on a plate, any amount of spaghetti sauce over it, and there’s dinner served!