Comfort Food Essentials Awesome Beef Brat Stew Recipes

COLD WEATHER COMFORT FOOD: SIMPLE BEEF STEW

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Chef's Tip: The most important ingredient in this recipe is the correct cut of beef. The wrong cut of beef can become dry and stringy, which no sauce will ever be able to rescue. If you use beef chuck roast, you will have a juicy, tender and flavorful roast. Every time.
• 4. Take the smashed garlic, /rosemary and thyme, and tie together in a piece of cheesecloth with a piece of cooking twine.
• 5. Chef's Note: Tying the spices together is called a bouquet garni. By bundling them together it helps to remove them from the stew before consumption.
• 6. Add the oil to a Dutch oven, and bring the heat up to medium-high.
• 7. Season the roast with salt and pepper.
• 8. Add the roast to the Dutch oven and sear, about 4 minutes per side.
• 9. Chef's Note: Searing a roast does NOT lock in the juices (not sure how that rumor got started); however, it will add flavor to the finished product.
• 10. Remove the roast, and reserve.
• 11. Place a rack in the lower position, and preheat the oven to 300f (150c)
• 12. Reduce the heat on the Dutch oven to medium low, and layer the onions, potatoes and carrots, in that order.
• 13. Chef's Tip: Try to cut the carrots and potatoes to the same thickness. That way they will all cook evenly.
• 14. Return the roast to the Dutch oven.
• 15. Add the cumin, paprika, cayenne, flour, and wine to the hot broth, and whisk to combine.
• 16. Add the liquid to the Dutch oven, along with the bouquet garni.
• 17. Add the bacon slices to the top of the roast.
• 18. Allow the liquid to come up to a slight simmer.
• 19. Cover and place in the preheated oven.
• 20. Cook in the oven (without opening) for 2 to 3 hours, or until the roast is fork tender.
• 21. Chef's Tip: If you want your veggies to have a bit more of a bite to them, then do not add them until the last hour of cooking.
• 22. Remove the roast, discard the bacon and allow it to rest for 10 minutes.
• 23. Remove the bouquet garni from the liquid and discard.
• 24. PLATE/PRESENT
• 25. Place some veggies and gravy in a deep plate.
• 26. Add a thick slice of beef to the top, and ladle on a bit more gravy.
• 27. Serve with some nice biscuits, to soak up all that yummy gravy. Enjoy.
• 28. Keep the faith, and keep cooking.

COMFORTING BEEF STEW

Steps:

• Sprinkle beef with salt and pepper. In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., In same pan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomato paste. Gradually stir in broth until blended. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours., In a small bowl, mix flour and water until smooth; gradually stir into stew. Add carrots and turnips; cook, covered, 30-40 minutes longer or until stew is thickened and beef and vegetables are tender. Stir in parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

CREAMY BRATWURST STEW

Steps:

• Place first 5 ingredients in a 5-qt. slow cooker; toss to combine. Top with bratwurst. Mix broth and seasonings; pour over top., Cook, covered, on low 6-7 hours, until sausage is cooked through and vegetables are tender. Remove sausages from slow cooker; cut into 1-in. slices. Return sausages to potato mixture; stir in cream., Mix cornstarch and water until smooth; stir into stew. Cook, covered, on high until thickened, about 30 minutes.

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.

BRATWURST STEW

Steps:

• In a large saucepan, combine the broth, carrots, celery, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the cabbage; cover and cook for 10 minutes. Stir in beans and bratwurst; heat through.

COMFORT FOOD BEEF STEW

Steps:

• Place beef and flour in a plastic baggie, Shake.
• Pour oil into a large dutch oven, heat.
• Add beef cook until brown, stirring occasionally.
• Add water and next 4 ingredients.
• Bring to a boil.
• Cover.
• Reduce heat and simmer 2 hours or until beef is tender.
• Discard bay leaves.
• Cut carrots, celery, potatoes, onion, and bell pepper, add to stew.
• Cover and simmer 30 minutes, or until tender.
• Combine water and flour, stirring well.
• Pour into stew.
• Boil, stirring constantly till thick and bubbly.

CHEESY BRAT STEW FOR THE SLOW COOKER

Steps:

• Place the bratwurst, potatoes, minced onion, green beans, red pepper, Cheddar cheese, mushroom soup and water into a slow cooker. Cover, and cook on medium for 3 hours, or until potatoes are fork-tender.