Bloody Marys Beef Stew Recipes

BLOODY MARY BEEF STEW

Steps:

• Turn Instant Pot to "sauté" setting. Add olive oil, then beef. Cook, stirring occasionally, until browned (5 to 7 minutes).
• Add all remaining ingredients, except flour and water.
• Seal Instant Pot and set to "meat/stew" (18 minutes). Once cooking cycle is done, allow to vent naturally for at least 20 minutes.
• Stir together water and flour in a cup or small bowl until smooth.
• When Instant Pot has vented, remove lid and stir flour mixture into beef mixture, stirring constantly. If mixture does not thicken, turn the Instant Pot to Sauté and cook, stirring, for 3-5 minutes to thicken the sauce.
• Warm olive oil in 10-inch skillet until hot; add meat. Cook over medium-high heat, stirring occasionally, until browned (5 to 7 minutes).
• Place meat in slow cooker. Stir in all remaining ingredients, except water and flour.
• Cover; cook on Low heat for 8 to 9 hours, or High heat for 5 to 6 hours or until beef is tender. Uncover; remove bay leaf.
• Stir together water and flour in a cup or small bowl until smooth. Add flour mixture into beef mixture, stirring constantly. Cook on High heat, stirring occasionally, until thickened (8 to 10 minutes).
• TIP: Add more flour if a thicker stew is desired.

BLOODY MARY BEEF

Steps:

• The gap between Christmas and New Year is one of my favourite times - it's perfect for relaxing, going for long walks, eating big hearty dinners, chilling out indoors and most importantly, spending time with family. To reflect that vibe, I've made this warming, Bloody Mary-spiked beef, which you can leave to tick away for hours while you get on with your day. Served with creamy horseradish mash, this is exactly the fare you'll want when you return home from a cold stroll outdoors.
• Preheat the oven to 130ºC/250ºF/gas ½. Place a snug-fitting casserole pan over a medium heat to get hot. Season the brisket all over with salt and pepper, then add to the hot pan with a splash of olive oil and cook for about 10 minutes, or until gnarly and browned all over. Meanwhile, trim and chop the celery into 5cm chunks, reserving the yellow leaves for later, then peel and quarter the onions. Add the chopped veg to the pan, reduce the heat to low and cook gently for 5 to 10 minutes, or until slightly softened.
• Combine all of the Bloody Mary ingredients in a large jug, then pour into the pan with 250ml cold water and a good pinch of salt and pepper. Make a bouquet garni by tying the thyme, rosemary and bay together with string, then add to the pan and bring everything to the boil. Take the pan off the heat and cover with a cartouche - this is basically a scrunched-up piece of greaseproof paper that you place directly on the surface of the food. Cover the pan with tin foil and cook in the oven for 5 to 6 hours, or until the beef is tender and falling apart.
• When there's about 30 minutes to go, peel and slice the potatoes into 2.5cm chunks. Add to a large pan of cold salted water, place over a high heat and bring to the boil, then cook for 10 to 15 minutes, or until tender. Meanwhile, if using, remove and wash the outer green leaves of the cabbage, then roll them up like a cigar and finely slice. Add the sliced cabbage or curly kale to a pan of boiling water for 3 to 5 minutes, or until tender, then drain.
• Drain the potatoes in a colander and leave to steam dry, then return to the pan and mash well with the butter and horseradish. Season to taste, and add a little more horseradish if it needs it. Divide between plates and spoon over the greens, then pull the beef apart with two forks, pile on top and finely grate over a little fresh horseradish. Scatter over any reserved celery leaves, drizzle with extra virgin olive oil and serve.

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Steps:

• Method 1. Warm a large frying pan (or casserole dish, if you're braising the beef on the hob) for 2 mins, then add 1 tbsp oil and add the braising steak. Fry for 10 mins, turning a few times till the beef is browned all over. While it's cooking, drain off any liquid into a bowl to allow the beef to brown rather than boil. Keep this liquid. 2. While the beef is cooking, peel and thickly slice the red onions. Peel and thinly slice the garlic clove. Trim and thickly slice the carrots. Trim the celery and cut it into 2cm-thick slices. From this point on, follow the method for cooking the stew in the slow cooker or on the hob. 3. In the Slow Cooker: Tip the beef into a 3½ ltr slow cooker, along with its cooking liquid. Add the onion, garlic, carrots and celery. Halve the chilli, if using, and drop it in. For a slightly milder stew, flick out the seeds. 4. Drop in the rosemary sprigs and crumble in the stock cube. Tip in the tins of chopped tomatoes and pour in 200ml water. Season generously with salt and pepper. Stir well, then pop on the lid. Set the slow cooker to medium and cook for 6 hrs. For a faster stew, set the slow cooker to high and cook for 5 hrs, or set to low and cook for 8-10 hrs. 5. When the beef has 30 mins left to cook, peel and chop the potatoes into equal-sized chunks. Pop in a large pan. Cover with cold water and add a pinch of salt. Cover with a lid, bring to a boil, then simmer for 15-20 mins till the potatoes are tender when pierced with a knife. 6. While the potatoes are cooking, finely chop the parsley stalks and roughly chop the leaves, but keep them separate. 7. Drain the potatoes and tip them back into the pan. Add the butter, 1 tbsp horseradish mustard and some salt and pepper. Mash till smooth. Pop the lid back on to keep warm while you finish the beef. 8. When the beef is cooked, add the parsley stalks and 1 tbsp worcester sauce. Taste and add more seasoning if you think it needs it. Divide the buttery horseradish mash between 4 warm bowls and spoon over the spicy Bloody Mary beef. Garnish with the parsley leaves to serve. 9. On the Hob: When the beef is browned, lift it out of the pan and pop in the bowl with any reserved cooking liquid. Add 4 tbsp water to the pan then add the onion. Fry on a medium low heat, stirring now and then, for 8 mins till softened and lightly coloured. Add the garlic, carrots and celery. Cook for 2 mins. 10. Halve the chilli, if using and drop it in. For a slightly milder stew, flick out the seeds. Drop in the rosemary sprigs and crumble in the stock cube. Tip in the chopped tomatoes with 300ml water. 11. Add the beef back to the pan, along with any resting juices. Add a pinch of salt and pepper. Stir then pop on the lid. Simmer on a medium heat for 1 hr 30 mins till the beef is tender and the sauce thickened. Stir every now and then and if the sauce is looking dry, add a splash or 2 of water. 12. When the beef has 30 mins left to cook, peel and chop the potatoes into equal-sized chunks. Pop into a large pan. Cover with cold water and add a pinch of salt. Cover with a lid, bring to a boil, then simmer for 15-20 mins till the potatoes are tender when pierced with a knife. 13. While the potatoes are cooking, finely chop the parley stalks and roughly chop the leaves, but keep them separate. 14. Drain the potatoes and tip them back into the pan. Add the butter, 1 tbsp horseradish mustard and some seasoning. Mash till smooth. Pop the lid back on to keep warm while you finish the beef. 15. When the beef is cooked, add the parsley stalks and 1 tbsp Worcester sauce. Taste and add more seasoning if you think it needs it. Divide the buttery horseradish mash between 4 warm bowls and spoon over the spicy Bloody Mary beef. Scatter over the parsley leaves to serve.

BLOODY MARY'S BEEF STEW

Steps:

• Put meat chunks and flour in a plastic bag (seal it!) and shake to coat.
• Heat oil in a large pot (Dutch oven, whatever you have). Add meat and brown, drain fat.
• Stir in Bloody Mary mix, water, onion, Worcestershire sauce, 1 bouillon cube, oregano, parsley, pepper, garlic powder, onion powder and bay leaf.
• Bring to boil, reduce heat and simmer (covered and stirring occasionally) for 1 - 1 1/4 hours or until meat is almost tender.
• Add potatoes, carrots, and celery. Taste broth to see if you need to add the second bouillon cube, or more of the other seasonings. (I add the bouillon in stages to monitor the salt).
• Return to boil, reduce heat and simmer (covered and stirring occasionally) for about 30 minutes, or until meat and veggies are tender. I always cut the potatoes too big so I end up checking them at 30 min and keep cooking until they are done. Throw away the bay leaf.
• Enjoy with crusty bread to soak up the juices.

BLOODY MARY SHORT RIBS

Steps:

• Preheat oven to 350°F Season short ribs with salt and pepper. In large Dutch oven, heat oil over medium heat until shimmering. Add ribs in one layer, working in batches if necessary. Brown ribs on all sides, then transfer to a plate, tent with foil and set aside.
• Add onion and leeks to drippings in pan. Saute 3-5 minutes until soft. Add garlic and saute another 1 minute until fragrant. Return the short ribs to the pot. Pour over wine, stock, tomatoes and Bloody Mary mix. Tuck carrot chunks in amongst the ribs. Bring to a boil, cover, and place pot in oven.
• After 2 hours, add mushroom caps, re-cover, and return to the oven for another hour.
• Alternatively, after browning meat and sauteing vegetables, combine all ingredients in crockpot and cook on low 6-8 hours.

BLOODY MARY POT ROAST

Steps:

• Place 22 x 18-inch piece of aluminum foil in an ungreased 13 x 9 x 2-inch pan.
• Place beef in pan, and add Bloody Mary mix and wine.
• Sprinkle with flour, pepper, and onion soup mix.
• Arrange vegetables around beef.
• Fold foil over and seal.
• Bake at 350°F for 2 hours or until tender.