Jens Maple Beef Stew Recipes

SLOW COOKER BEEF STEW WITH MAPLE AND STOUT

Steps:

• Combine the carrots, parsnips, potatoes, herbs, beef, beer, maple syrup, garlic, onion and garlic powders and 1 teaspoon vinegar in a 5- to 8-quart slow cooker. Season with 2 teaspoons salt and a generous amount of pepper. Mix well to combine (feel free to use your hands). Cook on low until the meat and vegetables are very tender, 10 to 12 hours, stirring the stew once if possible; this helps the beef and vegetables cook more evenly, but if it's not possible, it will be fine.
• Remove and discard the herb sprigs. Stir in the remaining 2 teaspoons vinegar. Taste and add more salt and pepper if you like. Serve in shallow bowls with the meat, vegetables and some sauce.

PRESSURE COOKER BEEF STEW WITH MAPLE AND STOUT

Steps:

• Add the beef to a 6- to 8-quart pressure cooker, season it generously with salt and pepper and toss it with the flour until evenly coated. Add the herb sprigs, the broth, beer, syrup, garlic, red-pepper flakes, onion and garlic powders and 1 tablespoon vinegar; stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 20 minutes.
• Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and wait a few more minutes, then release again.) Stir in the carrots, parsnips and potatoes; season with salt and pepper. Cover and set steam valve to sealed position. Cook on high pressure for 18 minutes.
• Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and wait a few more minutes, then release again.) Remove and discard the rosemary and thyme sprigs.
• Stir in the remaining 1 tablespoon vinegar. Season to taste with more salt and pepper, as needed. Add the lemon juice. If the vegetables are not tender, or if the broth is not as thick as you would like, using the sauté setting, simmer for a few minutes. (You can also stir to encourage the potatoes to fall apart a little, which will help thicken the broth.) Divide among shallow bowls.

JEN'S MAPLE BEEF STEW

Steps:

• Heat oil in a deep frying pan. In batches brown cubed beef on all sides.
• Remove Meat from pan and put in roaster with potatoes.
• In the same pan saute onions and carrots. Sprinkle with flour and 2TBS tomato juice from stewed tomatoes, cook for 2 minutes stirring constantly.
• Add beef broth, maple syrup and herbs. Stir over low heat for 3 minutes until mixed well.
• Pour the vegetable and beef broth over meat and potatoes and add the stewed tomatoes in roaster.
• Put cover on and put in oven at 350°F Cook for 2 to 3 hours.
• Stir before serving.

JENNIFER'S BURGUNDY BEEF STEW

Steps:

• Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Remove bacon to a paper towel, retaining drippings in the skillet. Pour olive oil into reserved bacon drippings.
• Pour flour into a large sealable plastic bag; add the beef, seal, and shake to coat meat with flour. Cook and stir beef in the bacon drippings mixture until browned on all sides, 7 to 10 minutes.
• Crumble the bacon and add to the skillet. Pour beef stock and Burgundy wine over the beef mixture; bring to a boil, reduce heat to medium-low, and simmer until the beef is tender, about 1 hour.
• Stir carrots, potatoes, mushrooms, garlic, onion, marjoram, thyme, seasoned salt, salt, and black pepper into the beef mixture; continue cooking at a simmer until the vegetables are tender, 20 to 30 minutes.

KELLY'S PRESSURE COOKER BEEF STEW

Steps:

• Heat vegetable oil in a skillet over medium heat. Place flour in a resealable bag; drop in half the beef cubes and shake to coat. Shake off excess flour and add meat to pan. Repeat with remaining beef. Season meat with salt and pepper to taste.
• Stir onion into beef and cook, stirring often, until the meat is browned on all sides and onion is translucent, about 5 minutes. Sprinkle in sugar.
• Combine water, beef bouillon, garlic, bay leaf, parsley, and basil in a pressure cooker over medium-high heat. When bouillon cubes are dissolved, fit the pressure cooker's rack in the cooker (if it has one). Layer potatoes, carrots, and meat mixture in the pressure cooker, seasoning with salt and pepper to taste. Seal the lid and bring the cooker up to full pressure.
• Reduce heat to medium-low, maintaining full pressure, and cook for 8 minutes. Remove from heat. Let the pressure drop naturally, about 15 minutes before releasing lid. Transfer the meat and vegetables to a serving bowl and pour pan juices over meat and vegetables.

MAPLE SYRUP BEEF STEW

Steps:

• Combine flour and seasonings in a plastic bag.
• Add beef and shake to coat.
• In a large stew pot (or Dutch oven) brown meat in hot oil.
• Add tomatoes, onions, water, wine and maple syrup.
• Bring to a boil.
• Cover, simmer over low heat for 1 - 1 1/2 hrs or until meat is tender.
• Add potatoes, carrots and celery and continue cooking 45-60 mins or until veggies are tender.
• If desired, thicken stew with 2 tbs flour blended into 1/4 cup cold water.