Beef Stew Daisy Recipes

OLD FASHIONED BEEF STEW

Steps:

• *See the pictured tutorial for more info on the tips to creating the best beef stew.
• Sprinkle the beef chunks with the salt and pepper. Sprinkle the flour over the beef to coat all sides.
• Heat the oil and butter in a large Dutch oven or heavy stock pot until hot (when you sprinkle in a few drops of water they should jump and sizzle). Add the coated beef chunks, spacing them out about 1/2 inch from each other and, working in batches so as not to overcrowd, generously brown the beef on all sides. Transfer to a plate and set aside.
• Add the onions with another tablespoon of butter to the Dutch oven (do not remove the browned/blackened bits in the bottom of the pan) and cook until soft and translucent, 5-7 minutes (add a little more oil or butter if necessary). Add the garlic and cook for another minute. Add the wine, bring it to a rapid boil, scraping up the browned bits from the bottom of the pan, and boil for 2 minutes or until the wine is mostly evaporated. Return the beef to the Dutch oven.
• Add the broth, tomato paste and seasonings. Bring it to a boil, reduce the heat to low, cover and simmer for 90 minutes.
• Add the vegetables, cover and cook for another hour. Add salt and pepper to taste.
• Serve hot sprinkled with a little chopped fresh parsley.

BEEF STEW DAISYFIELDS

Steps:

• Brown meat slowly in oil in heavy kettle or dutch oven. Sprinkle with sugar and continue browning until all meat is well seared. Dust lightly with flour and continue to brown.
• Add seasonings, bay leaf, cloves, tomatoes, green pepper, stock, and boiling water. Cover kettle. Simmer over low heat for 2 1/2 hours until meat is tender.
• Add vegetables, except peas, and continue to cook 1 hour longer. Add peas and cook 15 minutes longer.
• Small buttered biscuits complement this stew.

OLD-FASHIONED BEEF STEW

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

ULTIMATE BEEF STEW

Steps:

• Preheat the oven to 300˚ F.
• Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
• Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
• Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
• Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
• Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.

SIMPLE BEEF STEW

Steps:

• Heat oil in a large pot over medium-high heat. Add meat, flour, onion, and garlic; cook and stir until browned, 10 to 15 minutes.
• Add broth, tomatoes, potatoes, celery, and carrots, then stir in Creole seasoning and basil. Bring to a simmer. Reduce heat to maintain simmer and cook, uncovered, until potatoes are soft, meat is tender, and gravy is thick, about 1 hour.

CLASSIC, HEARTY BEEF STEW

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
• Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
• Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
• Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
• Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
• Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.