1 1/2 lb meat : (beef pork, lamb) : cut into 2" cubes 6 potatoes peeled and cut up 6 carrots peeled and cut up 6 onions peeled and cut up 1 bay leaf 1 1/2 ts salt 1/4 ts pepper 2 c water Brown meat in oil in pressure cooker. Add rest of ingredients. Cook for 15 minutes ( after jiggling begins) at 10 lbs pressure. Reduce pressure by cooking pan under faucet. Juices can be thicken with 3T. of flour blended with water and cooked until thick. (Remember to remove bay leaf!) Serves 6 Posted in KitMail by FEastman@aol.com. Recipe By : -----
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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How To Make Delicious Beef Stew | Quick & Easy Beef Stew Recipe #MrMakeItHappen #BeefStew
There isn't much more comforting than a nice bowl of hearty Beef Stew! This recipe is packed with flavor and makes for a well rounded meal! Meet me in the kitchen and let's #MakeItHappen
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Shopping List: 2 lbs Beef Stew Meat (Chuck Roast) 1 lb small red potatoes 3-4 carrots 1 Yellow Onion 3-4 stalks of Celery 1 tbsp Garlic Paste 3 cups Beef Broth or stock 2 tbsps Tomato Paste 1 tbsp Worcestershire Sauce Fresh Rosemary and Thyme 1 tbsp Better than bouillon Beef Base 2 Bay Leaves Salt, Pepper, Garlic, Onion Powder, Italian Seasoning, Cayenne 2-3 tbsps flour 1 cup frozen peas
Directions: Start by seasoning your meat. Get skillet smoking hot and sear meat on all sides until you get a nice crust. Remove meat once color has developed and then add in your onion and carrots. Cook until tender. Next, add your tomato paste and beef base. Mix to combine. Add your flour and cook for 1-2 minutes or until raw flour is cooked off. Add beef stock and bring to a boil and then reduce to a simmer.
Next, add in your Worcestershire sauce, fresh herbs and bay leaves. Cover and cook on low for 1.5 - 2 hours or until Beef begins to get tender. Next, add in your potatoes and celery for the final 20-30 minutes. Season to taste. Once the beef is fork tender and the veggies are tender, you can serve it. Serve in a bowl or over some white rice.
Chuckwagon Trail Stew | Cowboy Beef Stew
This week we’re making trail stew. With winter in full swing, make a big pot of this cowboy stew to warm you up! #trailstew #cowboystew #beefstewrecipe
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Scottish Beef Stew | My Favourite Scottish Recipe EVER! | Perfect For Burns Night
Fall apart beef cooked in the oven or the slow cooker – this Scottish beef stew is my favourite Scottish recipe and perfect recipe for Burns night – or any other night!
Free printable recipe here:
Ingredients: 2 tbsp vegetable oil 1 kg (2.2lb) Aberdeen Angus braising/stewing beef chopped into bite-size chunks 2 tbsp plain all purpose flour mixed with 1/4 tsp each of salt and pepper 2 large onions peeled and chopped 3 cloves garlic peeled and crushed 2 tbsp red currant jelly or cranberry sauce 500 ml (2 cups + 1 tbsp) red wine 2 large carrots peeled and chopped 2 medium potatoes peeled and chopped 1/2 small swede peeled and chopped 700 ml (3 cups minus 1 tbsp) beef stock water plus 2 stock cubes is fine 2 tbsp tomato puree 1 tbsp Worcestershire sauce 3 bay leaves 2 tsp dark brown sugar 1/2 tsp salt 1/2 tsp crushed black pepper
To Serve: Fresh parsley and thyme Chunks of fresh bread
#Scotland #Recipe #SlowCooked
THE BEST NIGERIAN CHICKEN STEW: CHICKEN STEW RECIPE
Ingredients:
Hard Chicken
10 Medium Tomatoes
4 Red Bell Peppers
4 Chilli Peppers
3 Scotch Bonnet Peppers
Vegetable Oil
3 Onions
Ginger Paste
Garlic Paste
Curry Leaves
Thyme
Curry Powder
Bouillon Cubes
Salt
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