Bjs Beef Stew 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.

BEEF STEW VI

Steps:

• In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
• Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

BJ'S BEEF STEW

Steps:

• Blot beef cubes dry with paper towels. Sprinkle with salt and pepper. Combine flour and corn starch and lightly coat beef shaking off excess. (Save remaining mixture to use later as a thickener.).
• Heat olive oil in pan and brown beef cubes. Do in batches if needed so as not to crowd pan. Once beef is browned remove from pan and set aside.
• Add onions, garlic, and celery to pan lowering heat so as not to burn them. Cook for several minutes until onions are transparent. Make sure to scrape bottom of pan to remove any little bits left from the beef.
• Add wine, consume, bullion cube, and broth and return beef to pan to simmer. Add salt, pepper, paprika, and Beau Monde to taste.
• While beef is simmering peel and cube potatoes, cut carrots into chunks. Add to pot and simmer for about 1 hour or until meat is tender and veggies are done.
• Thickly slice mushrooms, and if including frozen peas, add to pot along with parsley about 20 minutes before serving.
• If needed combine remaining flour mixture with a bit of water and add to pot as a thickener. Adjust seasonings as needed and serve.