Spring Hill Ranchs Braised Beef Stew Recipes

BEEF STEW

Steps:

• Cut the beef into 2 inch chunks. Then add olive oil into a Dutch oven pot. Bring the heat to high. Once the oil is smoking, add the beef chunks into the pot. Evenly brown each side of the beef chunks. Then remove from the pot.
• Place the chopped onion and minced garlic into the pot and stir over medium high heat until the onion becomes translucent.
• Add the mushrooms and stir until they become tender.
• Then add 1/2 tsp thyme, 1/2 tsp oregano, 2 tsp paprika, 2 tsp salt , and 1/2 tsp black pepper. Stir and cook for about 2 minutes.
• Place the celery, baby carrots, and baby red potatoes into the pot, then place the browned beef chunks on top. Give them a quick stir.
• Pour in the red wine and chicken stock.
• Place the lid over the pot and bring it to a boil. Remove from the cook top and place it into a 320 Fahrenheit degree oven for 1 hour
• Meanwhile, with a fork combined 2 tbsp softened butter with 2 tbsp flour.
• After the beef has cooked for 1 hour place the butter and flour mixture into the pot and cook for an additional hour with the lid back on.

SPRING HILL RANCH'S BRAISED BEEF STEW

Steps:

• 1. Adjust an oven rack to the lower-middle position and preheat the oven to 325°.
• 2. In a large Dutch oven over medium heat, cook the bacon until it is crispy and all the fat is rendered. Remove the bacon and set it aside. Drain off all but 2 Tablespoons of the drippings.
• 3. Meanwhile, cut the chuck tender roast into 3/4"-to-1" cubes. Toss the cubes with the 1 teaspoon of salt, 1/2 teaspoon of pepper and the flour. Set them aside.
• 4. Add the olive oil to the remaining bacon drippings and raise the heat to high. In batches, brown the beef cubes on all sides, 60-90 seconds per side. Remove the browned cubes and set them aside.
• 5. Lower the heat to medium. Add the carrots, scallions and onions to the pan and cook them for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of fond. Add the broth, 1 teaspoon kosher salt and 1/2 teaspoon of black pepper and bring the pot to a boil. Add the browned beef cubes and any juices back to the pot; they should be almost completely submerged. Finally, add the cooked bacon, thyme and rosemary sprigs (whole) to the liquid.
• 6. Put on a lid and transfer the pot to the oven. Cook until the beef cubes are fork-tender, about 1-1/2 to 2 hours. Remove the pan from the oven. If the sauce has not thickened enough, stir in a slurry of 2 Tablespoons of cornstarch and 4 Tablespoons of cold water, then bring the pot back to a boil for about 2 minutes, stirring often. Allow the completed stew to sit for at least 20 minutes with the lid on before serving.
• 7. For each serving, arrange a couple scoops of stew over a bed of noodles, rice or cheese grits.

SPRING HILL RANCH'S SOUTHWESTERN BEEF MARINADE 1

Steps:

• 1. In a small mixing bowl, whisk together the soy sauce, garlic, brown sugar, tomato paste, chili powder, cumin and ground cayenne. While whisking vigorously, drizzle in the oil. Store and marinate in the refrigerator.

SIMPLE SICILIAN BEEF STEW

Steps:

• Preheat a large Dutch oven over medium-high heat and oven to 300 degrees F with racks in lower third and upper third of oven.
• Pat meat dry and season with salt and pepper. Add some olive oil to the pan, 1 turn of the pan, melt about a tablespoon of butter into oil and when it foams, add about a third of the meat. Brown evenly on all sides and remove, then repeat with more oil and butter as needed and removing meat to platter or tray as you work. Add remaining oil and butter and when butter foams add the onions, fennel and garlic, bay, citrus and rosemary. Partially cover and soften about 10 minutes. Add tomato paste, then stir and add wine. Reduce 2 to 3 minutes, then add beef, stock, semi-dried or sundried tomatoes, olives and chile flakes or paste. Cover and place in oven for about 2 hours until very tender.
• Arrange the Roma tomatoes on a small baking sheet, dress with EVOO, thyme, salt and pepper and slow roast them along with the meat, for 2 hours.
• Serve beef on a platter topped with tomatoes or in shallow bowls atop Polenta or potatoes.
• Heat water and milk in a saucepan to a low boil, then whisk in cornmeal and season with salt and pepper. Cook 35 to 40 minutes, whisking occasionally, until thickened and creamy to taste. Stir in butter to serve.

BRAISED BEEF STEW

Steps:

• Heat the oil in a large Dutch oven or stockpot.
• Season the flour with salt and pepper.
• Coat the beef cubes in the flour mixture to coat, shaking off excess flour.
• Brown the beef very well on all sides, then remove to a plate.
• Add the garlic, onion, and chili flakes to the pot, cooking 3 or 4 minutes, until soft, adding more oil if necessary.
• Add the tomato paste; stir with the onion/garlic mixture for 2 minutes.
• Stir in the beef broth and wine to the cooked onions, scraping up brown bits from the bottom of the pot.
• Add the beef back into the pot with, tomatoes, Worcestershire sauce, vinegar, thyme, bay leaf, salt and pepper, and the Dijon mustard (if using).
• Mix well, and bring to a simmer.
• Simmer, uncovered on top of the stove, or in a 350 degree Fahrenheit oven for about 1 hour, or until the meat is fork-tender.
• Add the carrots and potatoes.
• Season with salt and pepper to taste.
• Cook for 30 minutes more, or until veggies are tender.

BEER-BRAISED BEEF STEW

Steps:

• Season the beef with some salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the beef and cook until well-browned on all sides. Stir in the tomato paste and cook for 1 minute.
• Stir in the onions and cook, stirring occasionally, until softened and browned. Add the beef broth, ale, soy sauce and bay leaf. Bring the stew to a simmer, then reduce the heat to medium-low, cover, and cook, stirring occasionally, until the meat is starting to get tender and the liquid is slightly reduced, about 1 1/2 hours.
• Add the beets, Brussels sprouts, carrots, parsnips and red potatoes, and cook, covered, stirring occasionally, until the meat and vegetables are tender, about 1 more hour. Remove the bay leaf before serving.