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How To make Italian Sirloin Stew
-----------------------------BARB DAY - GWHP32A----------------------------- 1 lb Sirloin steak; cut 1" thick, 1/8 ts Red pepper; ground
- boneless 14 1/2 oz Tomatoes; canned, with juice 1 lg Garlic clove; crushed 1 c Beef broth
2 tb Olive oil; divided 2 md Zucchini; cut in
1/4" slices
2 md Onions; cut in 1/4" slices Parmesean cheese; grated
1 ts Basil; dried - optional
strip into 1" pieces. Combine garlic with 1 tb. oil; sdtir into beef and reserve. Saute onion in remaining oil in a large saucepan for 3 minutes. Sprinkle with basil and pepper; cook and stir 1 minute. Add tomatoes, beef broth and zucchini. Bring to a boil; cover reduce heat and simmer 15 minutes. Meanwhile heat large nonstick skillet over medium high heat. Cook and stir the beef 1 to 2 minutes; add to sauce. Stir 2 ts. cornstarch dissolved in 2 tb. water into stew and cook until slightly thickened, about 2 minutes. Sprinkle with grated cheese, if desired. Serving suggestion: Toasted garlic bread Source: Beef Industry Council -----
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Beef Bourguignon - The Most Comforting Classic French Stew
Today we're making Beef Bourguignon (beef burgundy). This is a great dish to enjoy all fall and winter long.
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INGREDIENTS WITH GRAM AMOUNTS
For the stew
1/2 pound (226g) thick cut bacon - cut into 1 pieces
3 pounds (1360g) beef chuck - trimmed of fat and cut into 2 cubes
1 large white onion - chopped
2 large carrots - cut into 2 chunks
6 cloves garlic - minced
1/2 cup (60g) flour
8 sprigs thyme - tied together
3 cups (720g) burgundy or other dry red wine
2 large bay leaves
3 cups (720g) low sodium beef stock
1/4 cup (50g) tomato paste
salt and pepper - to taste
For finishing
4 tablespoons (56g) butter
2 tablespoons (28g) olive oil
16 pearl onions
1 pound (454g) cremini mushrooms - quartered
3 tablespoons flat leaf parsley minced
2 teaspoons fresh thyme leaves
salt and pepper - to taste
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Beef Stew Recipe - Laura Vitale - Laura in the Kitchen Episode 318
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Just AMAZING Beef Stew | Chef Jean-Pierre
Hello There Friends, Beef Stew is an amazing and super easy recipe to prepare anytime through the year. It is especially great to warm you up in those cold months. Come and see how easy it is to make one of the most tastiest beef stews' on the planet! Let me know what you think in the comments below.
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Perfect Beef Stew!
#shorts #beefstew #stew
Beef stew
Ingredients:
4 Lbs Beef Chuck Roast (cut into cubes)
1 Onion (diced)
3 Ribs Celery (diced)
3 Carrots (diced) + 4 Carrots (sliced)
2 Cups Russet Potatoes (quartered)
4 Garlic Cloves (minced)
2 Tbsp Tomato Paste
1/3 Bottle Cabernet Wine
1 Tbsp Rosemary (chopped)
2 Sprigs of Thyme
2 Bay Leaves
4 Cups Beef Stock
3 Tbsp Corn Starch + 6 Tbsp Cold Water (slurry)
Olive Oil
Parsley (chopped)
Salt and Pepper
Instructions:
In a large bowl add the beef cubes and season with olive oil, salt, and pepper.
In a large pot or Dutch oven on medium heat. Add oil and sear the beef in batches. Remove the beef from the pot and set aside.
Next add diced onion and caramelize slightly. Add celery, carrots, and garlic. Sauté till fragrant then season with salt and pepper.
Once the vegetables are softened, add tomato paste and brown slightly. Deglaze with red wine and bring to a simmer. Add the seared beef back to the pot along with rosemary, thyme, and bay leaf. Cover with beef stock. Season with more salt and pepper. Cover with a lid and braise in the oven set to 325 degrees Fahrenheit for 1.5 hours.
After 1.5 hours, add sliced carrots and potatoes. Continue to braise for another 1.5 hours until the beef is tender and the potatoes are soft. Next combine corn starch and cold water together making a slurry. Add the slurry to the simmering stew a little at a time until thickened to your desired thickness. Adjust the seasoning to your taste. Serve in a bowl and garnish with chopped parsley.
Enjoy!
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Beef Short Rib Stew Recipe
Today I would like to share with you my Beef Short Rib stew recipe.
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Italian Beef Stew: POV Italian Cooking Episode 14
Episode 14 of POV Italian Cooking demonstrates how to cook a dish perfect for cold weather, Italian Beef Stew. The sauce in this dish is comprised of chianti and tomatoes then simmered until the ingredients are tender and infused with flavor. The stew will be paired and tasted with creamy polenta in episode 15.
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