Cozy Beef Stew Recipes

COZY BEEF STEW RECIPE

Steps:

• Sprinkle the cubed up stew meat with salt on both sides. Next, add a bit of flour to a shallow plate and dip each piece of meat into the flour, dusting off any excess.
• Add a few tablespoons of oil to the bottom of the pan. Turn to the sauté function. When hot, add the pieces of meat, in batches, until browned on each side, about 2 minutes per side. Remove and repeat until you've worked through the meat. This took me about 15 minutes.
• Add an additional teaspoon or two of oil, if needed. Next, add the onion, tomato paste, cumin, paprika, coriander, dried oregano and a few pinches of salt. Mix together until onions are slightly softened, about 3 minutes. Mix in the garlic and then pour in the soy sauce and using a spoon, scrape the bottom of the pan, getting up any bits.
• Pour in the beef broth and add the reserved cubes of stew meat. Cover the Instant Pot with its lid. Use the manual setting and put to 15 minutes. Allow to come to pressure and cook for 15 minutes. When it's done, use the quick release for pressure and carefully remove the lid. Give the broth a taste (be careful it'll be hot!) and add any salt if needed. I added about 1/2 teaspoon. Add the delicata squash and potatoes. Place the lid on top and set Instant Pot to 10 minutes. When done, use quick release and serve over cauliflower mash.
• Sprinkle the cubed up stew meat with salt on both sides. Next, add a bit of flour to a shallow plate and dip each piece of meat into the flour, dusting off any excess.
• Place a large Dutch oven over medium heat. Add a few tablespoons of oil to the bottom of the pan. When hot, add the pieces of meat, in batches, until browned on each side, about 2 minutes per side. Remove and repeat until you've worked through the meat. This took me about 15 minutes.
• Add an additional teaspoon or two of oil, if needed. Next, add the onion, tomato paste, cumin, paprika, coriander, dried oregano and a few pinches of salt. Mix together until onions are slightly softened, about 5 to 7 minutes. Mix in the garlic and then pour in the soy sauce and using a spoon, scrape the bottom of the pan, getting up any bits.
• Pour in the beef broth and add the meat back to the pot. Bring the pot to a gentle boil and then immediately bring the heat down to medium-low. Cover the pot and simmer for about 2 to 3 hours, adding a bit more broth if needed. At the 2 hour mark, add the delicata squash and potatoes and cook for an additional 1 hour, or until the potatoes are tender. Give the sauce a taste (it'll be hot) and add any additional salt, if needed. Serve over cauliflower mash.
• Bring a large pot of water to a boil. Drop in the cauliflower florets and cook until very tender, about 5 to 6 minutes. Drain and run the cauliflower under cold water. To a high-powered blender (such as a Vitamix), add the ghee and then top with the cauliflower. Pulse until mostly smooth, about 1 minute, stopping and scraping down the sides as needed. Pulse on high for about 2 minutes, until silky smooth, adding a teaspoon or two of ghee, if needed. Add salt and pepper to taste and blend once more until combined.
• When the pot roast is ready, pour the cauliflower in a pot and warm over low heat. Divide between bowls and top with a spoonful of the stew. Garnish with microgreens or minced Italian parsley.

COZY COTTAGE BEEF STEW SOUP

Steps:

• In a slow cooker, combine beef, onions, garlic, celery, carrots, green beans, mushrooms, and potatoes. Pour in the tomatoes and tomato sauce. Season with bay leaf, pepper, thyme, and marjoram. Stir together chicken broth and flour. Pour chicken broth mixture and beef consomme into slow cooker, and stir.
• Cover, and cook on Low 6 to 10 hours. Remove bay leaf before serving.

COZY BEEF STEW

Steps:

• Cube the steak, removing the fat if you like a"leaner" meal.
• Chop the onion.I usually cut it into large chunks because the onion will sit in boiling water for a long time.
• Saute the Onion in 1 tbs of butter.When it is done, dump it into the biggest stock pot you got.
• While the onions cook, dredge the cubed meat in flour with a little salt, cracked pepper, sage and thyme in it.
• Fry the steak quickly in the rest of the butter.You want to brown the meat slightly on all sides.
• This is when I add the beer.It adds some sugar, so if you don't want to add beer use some other sweetener.More carrots, or some molasses works well.
• Pour a gallon of beef boullion into the big old stock pot.(I use beef boullion paste with boiling water. You can use cubes, or cans.) Add to the water 1 carrot.Heat the water on high until it's boiling.
• Chop (into sizable pieces) the turnip, and carrots.
• When the water boils, in go the veggies, some pepper, a couple of tablespoons of catsup, the can of tomatoes, thyme, bay leaves and the grain.
• When the soup boils again, turn it down and let it simmer for at least an hour.
• I like to add some freshly pressed garlic right before I serve it, not everyone does.
• I also like to serve it with a crouton on top.(Put the soup into oven proof bowls with a thick slice of hearty bread on top of each, w/ cheese on top. Heat the bowls in the oven until the bread is toasted and the cheese is melty.).

TRADITIONAL BEEF STEW

Steps:

• In a 3-qt. slow cooker, combine all ingredients. , Cover and cook on low for 8-10 hours or until meat and vegetables are tender.

CLASSIC BEEF STEW

Steps:

• In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.