Cooking Beef Stew Recipe 100 of 5 Star's Review - Best Beef Stew Eating So Delicious
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Ingredient
- Fresh Chili - Seasoning
- Salt - Gallic
- Sugar - Oyster Sauce
- Kaffir lime (Scientific Name: Citrus hystrix )
- galanga (Scientific Name: Alpinia galanga )
- lemon grass (Scientific Name: Cymbopogon citratus )
Easy Instant Pot beef stew
Why so serious? I don’t like waiting for beef stew! It’s a bit like torture because the house smells so good, but you can’t eat just yet! Fortunately I made this in our handy dandy Instant Pot and it didn’t take that long for me to smile again. Yummy! I made this stew with Portuguese chouriço and mushrooms for extra flavour. #stew #beefstew #comfortf #instantpot
Similar recipe on our blog. You can play a little with the ingredients.
Grandaddy's Brunswick Stew: Decades Old Family Recipe
This recipe is decades old stemming back to my WWII Veteran Grandaddy. It's what some would call old country cooking! Here's the ingredient list:
- 1 Vidalia Onion Diced
- 1 stick of butter
- 2.5 lbs of peeled, uncooked, and ground potatoes
- 2.5 lbs of whatever meat you like. Precooked & ground.
- 32 oz of Chicken Stock
- 32 oz of Beef Stock
- 1 lb of uncooked Wampler's sausage
- 1 qt of crushed tomatoes
- 1 can of cream corn
- 8 oz block of sharp cheddar cheese
- 8 oz of Ketchup
- 8 oz of Whole Milk
Start by grinding all meats and potatoes. Keep them separate. Dice the onions.
Throw butter in the pot along with the onions and Caramelize the onions.
Once they are caramelized, cook sausage.
Once browned, add in potatoes and broth.
Cook until thickened and potatoes seem cooked.
Add tomatoes, ketchup, and corn.
Cook slowly until boiling.
Add in meat. Heat thoroughly.
Cut off the heat, add in the cheese, stir until melted.
Once no longer cooking (to avoid curdling), but still warm, add in milk.
Salt and pepper to taste.
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Belgian Beef stew recipe
Welcome to STUDENT MEALZ! How to make #beer #beef #stew? Well today we're going to tell you just that ;p
== INGREDIENTS ==
- 2 red onions
- 1 kg of beef
- 2 slices of white bread
- 3 cloves of garlic
- 1 teaspoon of thyme
- about 2 laurel leaves
- 1 tablespoon of flour
- 2 bottles of dark beer
- Beef stock
- Salt
- Pepper
- Olive oil
- Butter
- 2 tablespoons of the molases that looks like jam (Sirop de Liège)
== RECIPE ==
1. First of all season the meet with pepper and salt
2. Take a large pot and add a fair amount of butter and a bit olive oil
3. Once your butter has melted, add the meat
4. Sear it shut
5. Take it out and place it in a separate bowl
6. Add a large amount of butter to the pot
7. Add the onions
8. Let them sweat for about 30 seconds
9. Add the meat, but make sure to leave the meat juice behind
10. Add the flour
11. Add the laurel leaves
12. Add the thyme
13. Crush the garlic and add it in there
14. Give it all a good stir
15. Warm up the beer in a separate pot
16. Pour the warm beer in the mixture
17. Place the pieces of bread right in the middle, mustard side down
18. Add the meat juice you had left over
19. Pour in the beef stock as much as you need to let the meat go below the fluid surface
20. Wait until it starts boiling
21. Lower the heat and place a lid on top with a little opening
22. Let it simmer until the piece of bread gains volume
23. Give it another good stir
24. Place the lid on again with a little opening
25. Let it simmer for at least 40 minutes, the more the better!
26. Cook it until it has the consistency that you want
27. Serve with french fries and mayonnaise!
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Former Royal Chef Shares Irish Stew Recipe He Cooked At Sandringham House
I loved traveling with the royal family and Sandringham at Christmas and New Year was one of my favorite times. Shooting lunches were really important and that meant preparing delicious comfort food lunches for the royals and their guests.
In this video I share the simple rustic dish that tastes delicious and is so easy to make.
My two cookbooks Eating Royally and The Royal Chef at Home are now both available around the world as E-Books, click here to find out more...
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The recipe -
Serves 4
1-2 lb boneless leg of lamb, cut into 1 inch pieces
1/4 cup vegetable oil
4 large carrots, peeled and cut into 1 inch chunks
2 large onions, peeled, halved and sliced
3 large parsnips, peeled and cut into 1 inch chunks
1 rutabaga (swede) peeled and cut into cubes
2 sprigs fresh thyme
2 cups (about 10) small gold potatoes, cut in half
2 quarts lamb broth (or chicken or beef broth)
salt and pepper to taste
1/4 cup fresh chopped parsley
Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat - optional)
Add the vegetables and stir (don't add the potatoes until half way through cooking)
Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve.
Garnish with the chopped parsley.
theroyalchef.com
Beef Stew - Market Street Classics - 24 oz