What's your recipe?

 

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I usually don't cook stuff like stew with a recipe... but if I did.


http://www.youtube.com/watch?v=yHHFPcTF3q0

http://www.youtube.com/watch?v=96y1qv8voZA&feature=related

Ingredients:
• 1 ½ Pound beef chunks (whatever that’s cheap and on sale works)
• 5 Carrots, peeled and cut into coins
• 3 Celery Blades, diced
• 3 Parsnips, peeled and cut into coins
• 3 Onions, chopped rough
• 2 Leeks, halved and diced
• 2 Cloves garlic, minced (or pressed)
• 1 pound potatoes, peeled and chunked
• 1 cup flour
• 2 tsp salt
• 1 tsp pepper
• 1 tsp onion powder plus extra
• 1 tsp garlic powder plus extra
• 1 Tbl creole seasoning (like Emeril’s essence)
• 1 Tbl paprika
• 1 tsp oregano plus extra
• 1 tsp thyme plus extra
• 5 Tbl olive oil
• 3 bay leaves
• 3 L beef stock (or more, as needed) or 3 Liters boiling water and 2 beef boullion cubes

Place flour and all herbs (except bay leaves) in a large plastic bag. Add meat and shake until thoroughly coated with flour and spices.

Add oil to soup pot and turn on medium high. Add meat, and brown all over.

Add all vegetables EXCEPT POTATOES, cooking for 10 minutes until they begin to soften. Stir often to prevent sticking/burning.

Add beef stock and bring to a boil. Add potatoes and reduce heat to medium. Simmer for 5 hours (or until potatoes are tender). Season to taste with the extra herbs and seasoning.

 

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Olive oil
1 one large onion
2 medium tomatoes
3 carrots
3 cloves garlic
3 pounds of chuck roast
1 large potatoe
1 bottle of dry red wine
1 pkg of beef broth
salt and pepper to taste

Whack up the onions into thin slices. No need to dice.
Whack up the tomatoes into small chunks.
Dice just one of the carrots.
Chop the garlic however you want.
Cut the chuck into bite size cubes.

Heat up a heavy sauce pan on medium 5 minutes, cast iron works best. Do the same thing for a skillet, cast iron again works best. This is going while I do the prep.

Put enough olive oil on both pans to cover the bottoms. About 1 T.

Start the onions and carrots in the sauce pan.

Start browning the chuck in the skillet. You want a good dark brown so don't crowd and only turn them over once. When they're browned, put them in a bowel, deglaze the skillet with 1/2 to 1 cup of water, try to scrape up the brown yum yums, pour in the bowel with the browned chuck. While you're doing this, stir the onions. When they are brown, add the tomatoes. Add a little bit of salt, not too much, just enough to bring out the juices and break down tomatoes.

Continue browning the chuck. While your browning, occasionally stir the onions, carrots, and tomatoes. When you start the last batch, add the garlic to the onions and tomatoes. When finished, deglaze and pour everything along with the rest of the chuck into the heavy sauce pan.

Now add just enough wine until everything is just covered. About 1/2 a bottle with my pot.

Simmer on low for two hours. Every 30 minutes, add enough of the beef stock to keep the meat just covered with the liquid.

At the end of two hours, chop the carrots into bite size pieces, add them to the stew. Thirty minutes later, do the same with the potatoes.

Thirty minutes later it should be ready. You'll have a very thick dark gravy, you can let it simmer on uncovered until it's as thick as you want. Now add salt/pepper to taste.

 

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beef stew meat
onion - choped
potato - cubed
celery
carrots
parsley
worchesteshire sauce
red wine - cheap
salt
black pepper
garlic - powdered

brown the meat
add veggies
add liquids
add dry seasonings
add water

 

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Sorry, I do not measure for many of my recipes. I learned to cook watching my mother, and doing the job I do.

olive oil

2 nice chuck roasts, I like to pan sear them before cutting into chunks (NOT extra-lean)

couple large garlic cloves, minced

beef stock or canned beef broth

red wine (if desired)

chopped fresh thyme

tablespoon or so of Worcestershire sauce

bay leaves (a couple)

about (1/4 stick) butter

potatoes peeled, cut into 1/2-inch pieces (enough to suit you)

large onion, chopped

eyeball 1/2 inch pieces of carrot until enough to suit you

Salt and Pepper to taste

chopped fresh parsley


Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef. Add the beef until nicely browned on one side, then use tongs to turn the roast over. I usually do one at a time. Then I remove from the pan to cut into pieces. Place pieces back into large pan. Add garlic and sauté for about 2 minutes. Add beef stock, red wine, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer oh about an hour, stirring occasionally.


2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered about an one hour.


3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve.

 

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Saute onion (very coarsely chopped), chopped celery and chopped garlic in the bottom of a 6 quart pressure cooker until onion is almost opaque. Add cubed beef (I use stew meat, round steak or cheap cuts of beef) and saute until meat is browned, add salt and pepper to taste. Cook on high pressure for 15-20 minutes until beef is tender, then add cubed potatoes and 1/2 inch carrot slices and cook on high pressure about 10 more minutes until veggies are tender. Mix flour with water and add to hot stew to thicken gravy.

Silver

 

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cube the meat, brown on all sides. cook onions w/ meat after browned. add garlic. salt pepper, cook until tender. add carrots, potatoes cook until done. mix flour and water, add to make the gravy, add some kitchen bouquet to darken and correct any seasonings. more pepper or what not. sometimes i add a handful of frozen peas at the end.

easy peasy.

 

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