THE BEST BEEF STEW - SAM CHOY
This recipe is from Cooking From the Heart by Sam Choy. A few years ago Sam Choy had a restaurant hidden in the middle of the Industrial area in Kona, on the Big Island. It wasn't big on atmosphere, but the food was wonderful and very popular. I've had this stew there and it's truly a favorite of mine. Mochiko is a sweet rice flour.
Provided by lazyme
Categories Stew
Time 16m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Sprinkle beef with salt and pepper, then dust with flour.
- Brown meat with garlic, minced onion, and celery leaves about 10 minutes on medium or low-medium, until well browned.
- Keep stirring to avoid burning.
- Drain oil.
- Add beef and chicken broth and tomato paste.
- Bring to a boil, then reduce to simmer.
- Cover and let cook about 1 hour, or until beef is tender.
- Add carrots and potatoes and cook 5 minutes.
- Add onion chunks and celery and cook 10 minutes more.
- Adjust seasonings with salt and pepper.
- Mix some mochiko with some water (about 2 tablespoons each) to thicken if desired.
Nutrition Facts : Calories 887.3, Fat 38.1, SaturatedFat 11.3, Cholesterol 199.6, Sodium 1815.8, Carbohydrate 63.2, Fiber 8.6, Sugar 13.5, Protein 76.8
BEEF STEW WITH POTATOES AND CARROTS
Provided by Maggie Ruggiero
Categories Soup/Stew Beef Potato Stew Dinner Carrot Red Wine Fall Potluck Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 19
Steps:
- Braise beef:
- Preheat oven to 350°F with rack in middle.
- Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.
- Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.
- Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
- Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.
- Add vinegar and cook, stirring, 2 minutes.
- Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.
- Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.
- Set a large colander in a large bowl. Pour stew into colander. Return pieces of meat to pot, then discard remaining solids. Let cooking liquid stand 10 minutes.
- Cook potatoes and carrots:
- While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).
- Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.
THE BEST BEEF STEW
This recipe is from Cooking From the Heart by Sam Choy. A few years ago Sam Choy had a restaurant hidden in the middle of the Industrial area in Kona, on the Big Island. It wasn't big on atmosphere, but the food was wonderful and very popular. I've had this stew there and it's truly a favorite of mine.
Provided by Vicki Butts (lazyme)
Categories Beef Soups
Time 1h45m
Number Of Ingredients 15
Steps:
- 1. Sprinkle beef with salt and pepper, then dust with flour.
- 2. Brown meat with garlic, minced onion, and celery leaves about 10 minutes on medium or low-medium, until well browned. Keep stirring to avoid burning.
- 3. Drain oil. Add beef and chicken broth and tomato paste. Bring to a boil, then reduce to simmer.
- 4. Cover and let cook about 1 hour, or until beef is tender.
- 5. Add carrots and potatoes and cook 5 minutes. Add onion chunks and celery and cook 10 minutes more.
- 6. Adjust seasonings with salt and pepper.
THE BEST BEEF STEW
Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 19
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.
Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
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