Wee Kick Beef Stew Recipes

CROCK POT BEEF STEW WITH A KICK

Steps:

• In a large dutch oven pan, heat olive oil over medium heat.
• Add flour to a large resealable bag, then add some stew meat to bag. Shake well until meat is well coated, then add meat to pan. Repeat until all the meat has been covered in flour and added to pan.
• Add seasonings to meat.
• Brown meat on all four sides.
• Turn crock pot on high.
• Peel carrots and potatoes, slice carrots and cube potatoes to desired size. Add to crock pot.
• Slice celery, cut up onion and garlic, and add to crock pot.
• After meat is browned, add to crock pot on top of the veggies.
• Pour both cans of Rotel on top of meat.
• Pour beef broth on top of meat.
• Cover and cook until meat is tender and potatoes and carrots are done. In the last hour of cooking, add in corn, peas, and green beans and stir.
• Right before stew is done, mix 1 tbsp of corn starch with 1 tbsp water in a small bowl and add it to the stew and stir. This will thicken it a bit.
• Serve with some homemade biscuits, bread sticks, or corn bread muffins.

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.

KYLE'S FAVORITE BEEF STEW

Steps:

• Toss the beef, flour, and salt in a sealable bag until the beef is coated.
• Heat the oil in a large skillet over medium-high heat. Combine the beef and Worcestershire sauce in the skillet; cook until the beef is evenly browned on all sides; transfer to a slow cooker, but do not clean the skillet. Add the carrots, potatoes, parsley, and pepper to the slow cooker.
• Combine the boiling water and soup mix in a small bowl; add to slow cooker.
• Melt the butter in the skillet over medium-high heat. Cook the onion and garlic in the melted butter until soft; transfer the onion and garlic to the slow cooker and return the skillet to the heat. Combine the wine and mushrooms to the skillet; cook until the mushrooms begin to absorb the wine; pour the mixture into the slow cooker.
• Place the cover on the slow cooker and set to High; cook for one hour. Reduce heat to Low and cook until the beef is fork-tender, 6 to 8 hours. Whisk together the warm water and cornstarch; stir into the stew; cook uncovered until stew thickens, about 15 minutes.

BEEF STEW WITH ROOT VEGETABLES

Steps:

• Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
• Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
• If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
• To finish, add the parsley and stir through the stew.

CLASSIC, HEARTY BEEF STEW

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
• Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
• Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
• Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
• Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
• Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

WEE KICK BEEF STEW

Steps:

• You'll notice there is no salt in this recipe, other than that used in the flour mixture; I typically use canned beef stock and I find it salty enough.
• If you cannot find Rotel, use a can of Mexican stewed tomatoes (but it likely won't have the kick); if you don't want any hot-pepper flavour in your stew, use regular stewed tomatoes, or just leave them completely out.
• Canned stewed tomatoes are typically in larger tins than the Rotel, but the extra won't matter; don't worry about it.
• I use the Bouquet Garni spice from Penzeys for this, which is a spice blend containing savory, rosemary, thyme, oregano, basil, dill, marjoram, sage and tarragon; if you don't have a similar spice mix, I recommend using savory, rosemary and thyme to make up the two teaspoons.
• Okay, let's start the prep work.
• First, thickly slice the onions and place on a plate; on the side of the plate place the thinly sliced garlic cloves; set aside.
• Next, place the other vegetables in a bowl as you chop them, and set aside.
• Now you'll have to cube the beef, if you haven't bought it already cubed.
• In a clean plastic bag (check to make sure it has no holes), place the flour, salt, and pepper; shake the beef cubes in the flour mixture so each piece is lightly coated.
• Preheat oven to 300F.
• Now, the cooking starts: get out a large Dutch oven and put in on your burner over high heat; lightly coat the bottom with olive oil.
• Brown the beef cubes in the oil, removing them to a plate as they brown--you will likely have to do this in about 3 batches, depending on the size of your pot; add olive oil to the pot as needed.
• When all the beef has been browned, add the onions to the pot (adding some oil, if needed, to prevent them from burning or sticking) and let cook, stirring a bit, for about one minute; then add the garlic slices and stir them around for a minute.
• Reduce heat to medium and add about 1/2 cup of the beef stock and about half of the wine; let bubble, stirring constantly with a wooden spoon to get up and dissolve all the brown bits off the bottom of the pan (where a lot of flavour lives; you want that in your stew, not on the bottom of the pot).
• Now add everything else to the pot, including of course the browned beef, stirring well to combine.
• Put the lid on the pot and place in the middle of the preheated oven and cook for a minimum of two hours (3 is even better); beef should be very tender.
• Check and stir once every hour; after two hours, taste the stew (be careful, it's very hot) and add a sprinkle of salt if you think it needs it.
• When done, you can serve as is, or thicken it on top of the stove with a little flour-water mixture if you wish; it all depends on your personal preference.