Beef Stew For Company Recipes

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

COMPANY STEW

Steps:

• 1. Mix all ingredients (except potatoes). Put into a covered heavy roaster pan.
• 2. Cook 6 to 7 hours in a 250 degree oven. Add potatoes the last two hours if you want them in your stew.
• 3. If using a slow cooker I mix all ingredients and put into the cooker and cook for 8 hours on low.
• 4. Is also very good served over wild rice, noodles or just eat along with your favorite biscuits or cornbread.

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.

COMPANY STEW

Steps:

• Mix soups and sherry and heat through.
• Put beef cubes in large casserole and pour sauce over and stir.
• Bake at 325 degrees for 2 hours.
• Add mushrooms
• Bake 1 additional hour.
• Add the sour cream just prior to serving.

COMPANY BEEF STEW

Steps:

• Brown beef cubes in hot oil in a large skillet.
• Add onions, tomatoes, tapioca, beef broth, garlic, parsley, salt, pepper, and bay leaf.
• Bring mixture to a boil.
• Turn into a 3 quart casserole& cover.
• Bake at 350F for one hour, 30 minutes or until meat is tender.
• Add carrots, potatoes, and celery.
• Continue baking for one more hour or till vegetables are tender.

BEEF STEW FOR COMPANY

Steps:

• Film the bottom of a 6 quart or larger heavy kettle or Dutch oven and sear stew meat at highest possible temperature until all sides are completely browned. Remove meat from pan.
• Reduce heat, adding more oil if necessary, and cook diced onion over medium heat until translucent but not browned. Return meat to pan. Add all ingredients except carrots, potatoes, cornstarch, and butter, and bring mixture to a boil. Reduce heat to medium simmer (a low boil). Cover and cook 10 minutes.
• Add carrots and potatoes, maintain the medium simmer, and cook covered another 50 minues until meat and vegetables are fork tender.
• Remove meat and vegetables to a serving bowl. Add cornstarch mixed with water to remaining sauce and cook over medium heat until sauce is translucent. Off heat, stir in butter enrichment. Pour sauce over stew in serving bowl. Allow to cool 5 minutes to enrich the taste of the stew.