Ricks Beef Stew For A Cold Cold Night Recipes

RICK'S BEEF STEW FOR A COLD, COLD NIGHT

Steps:

• Heat oil in a large pot.
• Place the beef, flour, salt, and pepper into a large, strong, plastic bag.
• Shake the bag, thus coating beef with contents.
• Remove the beef from bag, shaking off excess coating and place in pot.
• Lightly brown the meat and then add left-over coating from bag to pot.
• Add broth, carrots, celery, parsley, and thyme.
• Cover and cook for about 2 hours, stirring often.
• Add chopped potatoes, corn, and peas and cook about an hour until potatoes are done.

RICK STEIN'S RHôNE MARINERS' STEW WITH ANCHOïADE

Steps:

• Mix the onions, meat, herbs, garlic, oil, zest and wine in a bowl. Season with white pepper and leave to marinate for 24 hours. The next day, preheat the oven to 150°C/Fan 130°C. Pour everything into a flameproof casserole dish, bring to a simmer on the hob, then transfer the dish to the oven for 4 hours. Remove from the oven, leave to cool and then refrigerate. The following day, preheat the oven to 150°C/Fan 130°C. Add the stock and lardons to the stew and bring it to a simmer on the hob as before. Put the dish in the oven and cook for a further 2 hours. The tomatoes can be cooked at the same time. Chop the parsley with the garlic very finely, then mix with the oil and season with salt and pepper. Cut the top third off the top of each tomato (reserve the tops for a sauce or stock) and spoon over the parsley mixture. Place the tomatoes in a baking dish and cook for 1½ hours. For the anchoïade, put the garlic in a pestle and mortar and pound it to a paste, or use a food processor. Add the anchovies and pound again to combine. Add half the soft butter and mix again, then add the remaining butter and continue to blend. Add the mustard and mix well. Serve the stew with the tomatoes, pommes purée (page 239 of Rick Stein's Secret France) and a bowl of anchoïade so everyone can help themselves.

CHILLY NIGHT BEEF STEW

Steps:

• Combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat., Brown beef in oil in batches in a large skillet. Transfer meat and drippings to a 6-qt slow cooker. Add the potatoes, carrots, onion and celery. Combine the broth, juice, Worcestershire sauce, garlic, bay leaves, thyme, basil, paprika and remaining salt and pepper; pour over top., Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Discard bay leaves.

RICK'S BEEF POT ROAST - CROCK POT

Steps:

• Mix flour with salt and pepper and dredge meat with mixture. Place pot roast and vegetables to crock. Add water to cover. Cover and cook on low 6 to 8 hours. One-half hour before serving, a canned vegetable (green beans, lima beans, etc.) may be added if desired.
• If gravy is too thin, turn heat to high and add 2 tablespoons cornstarch dissolved with 1/4 cup cool water during the last half hour. I keep a small pickle jar handy to shake the cornstarch and water together. Flour can be used in place of the cornstarch, but doesn't seem to work as well because the crockpot doesn't quite reach a good boil.
• VARIATION:.
• Add 1 can of tomatoes before adding the water.