Beefvenison Stew Ll Bean Cookbook Recipes

THE BEST VENISON STEW YOU'LL EVER HAVE

Steps:

• Dice the venison into bite-sized chunks, being sure to remove any of the silvery sinew tissue. Leaving this on makes the meat tough.
• Add the olive oil to a large pot or Dutch oven and heat over medium-high heat.
• When the oil is hot, allow the venison to saute for 5-7 minutes or until the edges start to brown. Remove the venison from the pot and set aside.
• Turn the heat down to medium and add the potatoes, carrots, celery and onion. Allow the vegetables to saute for about 8-10 minutes, or until they begin to soften.
• Then, add the garlic, herbs de Provence, salt and pepper and cook for an additional minute before adding the tomatoes, broth and Worcestershire sauce. Then, add the venison back to the pot. Stir well and bring the stew to a boil.
• Once a boil is reached, turn the heat to low, cover the pot with a lid, and allow the stew to simmer for 1-2 hours until the venison is tender.
• Serve hot (is amazing with crusty bread).

MOM'S BEST BEEF STEW WITH TENDON

Steps:

• Place beef tendon in a pressure cooker and add water to cover beef completely. Place on high heat until rated pressure has been reached. Turn to lowest heat. Simmer at rated pressure for 30 minutes. Turn off heat and allow the pressure to release naturally.
• While simmering the beef tendon, prepare beef plate. Add beef plate into a large pot and add water to cover the meat. Bring to a boil over high heat. Turn to medium-low heat and keep a gentle boil going for 10 to 15 minutes. While boiling, skim the foam from the top of the broth and discard it. Turn off heat. Use a colander to transfer beef to a wok (or a large dutch oven). Let the soup sit about 10 minutes, then pour the soup into the wok until it covers the beef completely. (There may be some clotted blood on the bottom of pot. Try to avoid pouring it into wok.) Save the rest of the soup in the pot and set it aside for later use.
• Heat the wok over medium heat. Add Shaoxing wine, chili pepper, ginger, scallion, bay leaves and black pepper (* see footnote) into wok and simmer, covered, for about 40 minutes. The beef tendon should be ready at that point.
• Transfer beef tendon from the pressure cooker to the wok, and discard the broth.
• Add curry powder, sugar and tomato paste into wok and mix well. Simmer, covered, for about 30 minutes, until beef starts to become more tender.
• Add dark soy sauce, light soy sauce and salt into the wok. Mix well and simmer, covered, for one hour to one hour and a half (simmer time varies depending on the cut of beef). While simmering, stir the beef several times. Scoop the beef from the bottom with a spatula, to avoid burning it on the bottom of the pot.
• After 20 minutes, watch the beef more closely and adjust the seasoning. If the liquid is becoming thick, but the beef is still tough, add more broth (from step 2), half a cup at a time. The liquid should be able to cover half of the beef. However, do not add too much water at the end of simmering, when beef is already soft.
• When simmering has finished, adjust the seasoning again. The beef should be very tender and the soup quite thick. If the soup is not thick enough, boil uncovered over medium heat. Stand near the wok and stir constantly until soup thickens.
• Serve warm with steamed rice.
• The beef stew will stay good in an airtight container in the fridge for up to a week, or in the freezer for up to a month.
• To store the beef stew for your lunchbox or dinner during the next two weeks, place stew in a small bowl (2 to 4 servings per bowl) and set aside. After the stew has cooled down to room temperature, cover with plastic wrap and place in refrigerator, until stew has congealed and can easily be easily taken from the bowl. Store the blocks of stew in individual ziplock bags in the freezer.
• To make a one-dish meal, you could add beans, potato, tomato, carrot or broccoli into the stew and boil them together, until the vegetables are cooked through.

BEEF AND VEGETABLE STEW

Steps:

• Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
• Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
• Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
• Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.

VENISON STEW WITH DRIED CHERRIES RECIPE

Steps:

• Pat the venison dry with paper towels. Combine the flour, salt and pepper in a ziplock bag add the venison chunks, and shake to coat the meat evenly. In a large skillet over medium-high heat, heat the oil, then brown the meat in batches; transfer to the slow cooker. Add the onions to the skillet and cook, stirring, just to brown slightly on the edges, about 3 minutes; transfer to the cooker. Add the wine to the skillet, bring to a boil, and cook, scraping up any browned bits stuck to the pan, until the wine has thickened slightly, 1 to 2 minutes. Pour into the cooker. Add the potatoes, carrots, parsnips, celery, orange, juniper berries, garlic, cherries, broth, and brandy to the cooker; stir to distribute evenly. 2. Cover and cook on LOW until the venison is tender enough to cut with a fork, 8 to 9 hours. Stir in the vinegar, season with salt and pepper, and serve hot.

BEEF BONE GRAVY RECIPE

Steps:

• In a hot oven (450-500F) roast all the bones for 15-20 minutes until sizzling and nicely browned. Place the browned bones and the fresh piece of shin in your largest stock pot and cover by at least half an inch with cold water or beef broth. Bring to boiling point, but never allow more than the most tremulous simmer. Patches of dirty grey-brown bubbles (scum!) will appear on the surface. Skim these off with a spoon. When the only scum appearing is a clean white colour, you can stop skimming. Now add the vegetables, washed and cut up into chunky pieces, and the herbs. Bring back to your slow, tremulous simmer, and cook for 4-5 hours minimum, ideally 6 or 7. (Remove the shin after 3 hours if you want to eat it - delicious cold and dressed with a mustardy vinaigrette). Strain the stock into a clean pan or large basin. Discard the vegetables and bones (feed both to the dog if you like). Leave the stock in a fridge or cool place, ideally overnight, so the stock turns to jelly and the fat sets hard on the top. Carefully remove all the fat and discard. Warm up the stock over a gentle heat, so it liquifies completely, then strain it carefully through muslin or a cotton cloth. Transfer to a clean heavy-based pan of at least 4 litres capacity, add the wine, and boil hard to reduce. As it becomes darker and more concentrated, taste regularly. It will taste like it needs salt but don't be tempted to add it yet as it will get much too salty as it reduces. Stop when you have a rich, concentrated beefy sauce that is lightly syrupy but not too sticky. Only at this point should you season, to taste, with salt. You can keep this sauce, chilled as a jelly, in the fridge for up to a week. To serve it with the beef, gently warm it until not quite boiling, and 'refresh' with a few drops of new wine, before serving. You can also add the deglazed pan juices from the roasting tray, but make sure they are not too salty, and not too fatty, or they will spoil all your hard work.

BEEF/VENISON STEW (LL BEAN COOKBOOK) RECIPE

Steps:

• Shake meat cubes in bag with flour, 1 tbsp. paprika, salt, pepper. In Dutch oven melt 2 tbsp. butter and brown the coated venison - do in stages - (if you put too many at a time they will steam and not brown). Remove cubes to warm dish and in same Dutch oven melt 2 more tbsp. butter and saute veggies and garlic. add 2 tbsp. paprika, marjoram, tomatoes and wine. Cover, cook on med. heat for 20 min. Add browned venison cubes and simmer over low heat for 1 1/2 - 2 hours or until meat is tender. Just before serving stir in sour cream.