Packs A Wallop 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.

DR. PEPPER BEEF STEW

Steps:

• Sprinkle meat with the salt and pepper and dust with the flour.
• In a large stew kettle, brown meat in the 3 tablespoons shortening until very brown.
• Add beef stock or bouillon, Dr. Pepper, carrots, onions and celery.
• Cook at a low temperature until meat is very tender, about 2 hours.
• Add frozen peas and cook at least 10 minutes longer.

OLD-FASHIONED BEEF STEW

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

PACKS A WALLOP BEEF STEW!

Steps:

• Combine the seasoning mix ingredients in a small bowl.
• Melt the butter in a heavy 5-quart pot over high heat.
• When it begins to sizzle, add the meat and brown it on all sides.
• Remove the meat from the pot and set it aside.
• Add half of the potato, half of the carrots, and half of the bell peppers to the pot.
• Cover and cook, stirring occasionally, until the potato is tender, about 10 to 12 minutes.
• Stir in the seasoning mix and 1 cup of the stock and scrape the pot bottom thoroughly.
• Transfer to a blender, puree, and return to the pot.
• Return the meat and accumulated juices to the pot and bring the mixture to a boil.
• Cook, stirring occasionally, until the mixture just begins to stick, then stir in the remaining vegetables and stock and scrape the bottom of the pot.
• Bring to a boil and reduce the heat to low, then cover and simmer until the vegetables are tender, about 25 minutes.
• Remove from the heat and serve.

ALL PURPOSE BEEF SEASONING MIX

Steps:

• Mix all ingredients together well.
• Store tightly covered in a glass jar for use as needed.
• Use as you would any seasoning mix, and do not add extra salt to the dish without tasting it first.

FLEMISH BEEF STEW

Steps:

• Brown beef cubes in oil.
• Add onions and garlic and saute until limp.
• Stir in flour.
• Transfer to an oven-proof casserole dish.
• Add parsley, thyme, marjoram, brown sugar, and bay leaf Deglaze the pan with beer and boullion.
• Pour over beef mixture.
• Bake in 350 degree oven 1 1/2- 2 hours.
• Serve over hot cooked noodles or mashed potatoes.

BEEF STEW

Steps:

• 1. Brown the meat first, by tossing it with a little flour (about 2 tbsp) and then browning it in a dutch oven, in 2 tbsp olive oil. Set aside the meat on a plate.
• 2. In the same dutch oven, or a crockpot, pour in the beef broth, wine and bay leaf.
• 3. Add onions and garlic. Then add carrots, celery, potatoes, parsley and turnips and/or peas, if using.
• 4. Add meat.
• 5. Mix together the tomato sauce with vinegar and seasonings.
• 6. Pour over meat.
• 7. Remove bay leaf before serving.
• I use the following times for cooking, but everyone's stove, oven, crockpot are different, so use the following as a guideline only. When the meat is tender and the veggies are cooked through, it's ready! On Stove: Cover and bring to a low boil. Turn down heat and simmer on low heat for 1 1/2-2 hours. Turn the stew after 1 hour. In Crockpot: Put on high setting for 1 1/2 hours. Turn to low and leave for 4 hours. Turn stew after it has cooked for at least 3 hours and let it cook for another hour before serving. For oven: Bake at 325 for 2 hours, turn stew and let bake for another 1/2 hour.