Thursday, January 26, 2012

Beef Stew






This is a hearty treat! After about 90 minutes, the meat becomes so tender you can cut it with your spoon. The sauce is delicious mopped up with this FAST focaccia bread recipe.

Beef Stew
recipe by Stella B’s Kitchen ~
printer friendly version
3 pounds bottom round roast, large fat pieces removed, cubed

Heat 2 Tbsp olive oil in Dutch Oven.  In four batches, sear cubes of beef on all sides.  Remove from pan and set aside while searing remaining cubes.  Do NOT overcrowd the pan while searing or meat will steam.  Do not clean out bottom of pan.  If it’s good and gunky, it’s perfect!

1 Tbsp olive oil
1 large onion, chop
4 cloves garlic, mince
¼ tsp salt
½ tsp fresh cracked pepper
¼ cup red wine
1 Tbsp Worcestershire sauce
2 ounces tomato paste
1 Tbsp rub seasoning (RECIPE AT BOTTOM), or something similar
6-7 cups beef broth (water and beef bouillon may be substituted)
1 bay leaf

1 pound carrots, peel, slice
2 pounds potatoes, peel, cube  (about 4 large potatoes
1 cup frozen peas
1 -14.5 ounce can petite diced tomatoes, undrained (I used the kind with garlic and olive oil)

After searing meat, add 1 Tbsp olive oil to Dutch Oven and heat over medium low.  Cook onion with ¼ tsp salt and ½ tsp pepper for a few minutes, until it begins to soften while scraping up bits from bottom of pan.  Add garlic and cook another minute.  Add wine, cook a couple minutes and scrape up any extra bits of flavor left on pan.  Then add Worcestershire, tomato paste, rub seasoning, beef broth or water, bay leaf and finally the beef back into the pot.  Simmer on low for 1 ½ -2 hours, until meat is tender.

Add carrots, potatoes and petite diced tomatoes.  Simmer about 20 minutes. (vegetables won’t be completely cooked at this point, they will finish cooking while stew thickens with slurry)  Make a slurry of 1 cup cold water and 3 Tbsp corn starch.  Mix well.  Gently stir slurry into stew.  Allow to cook until vegetables are tender, but not falling apart.  Remove bay leaf.  Stir in frozen peas.  Allow to sit for a few minutes.  Serve.


Serves about 8 generously.


Rub Seasoning
1 tablespoon of each:
chili powder
garlic powder
onion powder
brown sugar
salt
pepper
paprika
½ Tbsp cayenne pepper

Combine and store in a small sealed container. ~excellent rub on ribs!!!  

*OR, toss in ½ tsp of each: chili powder, garlic powder, onion powder, brown sugar, salt, pepper and paprika in place of the mixed rub adding cayenne to taste.




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I'm sharing this recipe along with my Potato, Sausage & Kale Soup over at TidyMom Dine and Dishes #Soupapalooza starting today. “Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAidRed Star Yeast and Le Creuset
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Come on over and join the souper party!!



linking up with:   JenniferCooks~FusionFriday,  PolkaDotsOnParade,  WhipperBerry, DaysOfChalk&Chocoloate,  WeekendPotluck,  HappyHourProjects ,  BaconTimeWithTheHungryHypo, SimplySweetHome, FamilyFreshMeals

1 comment:

  1. Everything you make looks so good. Featuring on Thursday at Bacon Time.

    ReplyDelete

Thank you for taking the time to visit Stella B's Kitchen and for sharing your thoughts and recipe results here in the comment section! I look forward to reading them!! I would love to respond personally to every one, but as a busy mom, I generally respond here on the blog rather than email. Have a great day!

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