Tag Archives: Stew

Beef Stew

24 Apr

I’ve been super good lately with cooking during the week. I was in the mood for a fall stew (since it’s feeling more like fall right now than spring!) I created this recipe and really enjoyed making it. It was really simple and smelled amazing cooking during the day. I think the flour really got the beef to a nice brown and the long cooking made the meat super soft! If you’re in the mood for a hearty stew and a yummy smelling kitchen – give it a try!

Beef Stew

Ingredients
2 lbs beef for stew (1 inch cubes) seasoned with salt and pepper
1/3 cup flour
4 cups of boiling water (yes boiling)
1 can of beef stock (4 cups)
1 large onion, diced
8-10 carrots, chopped into any size of your liking
8-10 baby potatoes, cut into cubes
2 bay leaves
garlic powder, salt and pepper for seasoning
french bread for dipping! (optional)

Instructions
Season the beef and coat the beef with flour, just enough to get the pieces lightly dusted. In a dutch oven, warm vegetable oil and brown the beef in batches and set aside. Boil 5 cups of water. Once you are done with the last batch browning, add the rest of the beef you set aside and add the 4 cups of boiled water to the pot. Add the onion, bay leaves, and beef stock and reduce the heat to low, cover the pot, and let it simmer for 1.5 hours. Add carrots, potatoes, and season the broth with garlic powder, salt and pepper to taste. Cook for another 45 minutes and enjoy!
IMG_4121

-M

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Lamb Stew

9 Sep

I got this new amazing fontignac french oven for my birthday. I just have to say that in comparison with a Le Creuset, for the cost, these are great quality and the food comes out so delicious.

To this day, this is my #2 best thing i’ve ever made. Seriously…. holy…. wow!!!

Lamb Stew – adapted from thekitchn.

Ingredients
2 pounds stew lamb, cut in chunks, could use any type of meat instead (with or without bone, we deboned it)
Salt and freshly ground black pepper
2 onions
4 sprigs fresh rosemary
3 tablespoons fresh sage
8 cloves garlic
1 big carrot, peeled
Olive oil
2 cups red wine
1/4 cup of balsamic vinegar
1 28-ounce can peeled whole plum tomatoes

Instructions
Pat the lamb chunks dry with a paper towel. Liberally coat the lamb chunks with salt and pepper and set aside. Peel and coarsely chop the onions, and chop the garlic. Chop the carrot into thin rounds.

Place an oven-proof Dutch oven or heavy stockpot over medium-high heat, and add olive oil to cover the bottom thinly. When oil is hot, add the lamb and brown deeply. Don’t overcrowd and do this in batches if necessary. Don’t worry about drying out the meat — you want it browned darkly for good flavor. (I usually brown for at least 6-10 minutes)

When the meat is thoroughly browned, add the onions and garlic. Lower the heat, and cook slowly over medium heat for about 10 minutes or until the onions are golden. Add the rosemary and sage, and the carrots. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.

Add wine and balsamic vinegar and continue to simmer until liquid has reduced by half, about 10 minutes. Crush the tomatoes in the can with a fork or back of a spoon, then add them and their juices to the pot. Bring to a simmer, then cover and place in a 275-degree oven for 3 to 4 hours. Alternately, put everything in a slow cooker and cook for 4 hours on HIGH or at least 8 hours on LOW.  The longer it cooks the more tender it will be. Season with salt and pepper. I would recommend serving with mashed potatoes as it creates more decadence, flavor, and texture.

This smells SOOOOO good, too. I made it again for my parents with 1/2 filet mignon chunks and 1/2 lamb!

M.S.

Moms Keesla-Slotkia (Sweet and Sour) Stew

17 May

Since there is only about a month left until I move, I have been learning my moms recipes. This one was quick and really easy, not to mention so delicious and has my mom making this dish on request specifically when my aunt comes to visit us from Washington. A lot of my home recipes are Russian/Moldovan/Romanian inspired because my parents are immigrants from Moldova.

Keesla-Slotkia (Serves about 5 people)

2 Packages of Beef for Stew or Filet Mignon
1 Jar of Hunts Tomato paste
4 Onions, Diced
Pepper and Garlic Seasoning that contains salt and sugar in the ingredients
Olive oil
Water

Instructions:

Defrost 2 packets of beef or filet. On a cutting board, dice 4 onions into small squares, Put the onions into a large cooking pot on high heat. Put a little olive oil into the onions so that they start to look like this, browning consistently.

When they begin to brown, keep adding water to make them softer and browner, keep adding water and stirring so the onions don’t stick to the walls, stir onions swiftly to release heat, so they brown evenly.

Meanwhile, open the meat in the sink and rinse the pieces. If there are big pieces cut them in half. Leave the fat on the meat for juiciness. The meat should be cut in small squares. Add the meat to the pot when the onions get nice and brown. Stir the meat with the onions.

Sprinkle pepper and garlic seasoning on top of the meat mixture. Just a coding on top. Most of the spices go in at the end.

Stir the meat mixture every so often. When the meat is not pink anymore (after continuing stirring) and you see the juices starting to boil around, lower the heat a little bit. The pot should still be boiling.

When the water from the juices comes all the way up just about halfway through the meat and there is no blood in the meat, finally, you have to add 2 cups of water (based off of two packages of meat) just so that the meat is covered by our mixture completely and boiling again.

Add more garlic and pepper, cover the pot, lower the heat to a very low setting, and let this cook for 2 hours.

Stir periodically!

After 2 hours, use a fork and either taste or touch to see if the meat is nice and soft. It should taste juicy and delicious.

Add 1 full jar of hunts tomato paste. Stir. Add salt to taste. Add about 2 teaspoons of sugar to taste. Stir again. Finally, Let it cook for another 10 minutes.

Serve over any kind of pasta or with mashed potatoes! This dish is incredible on day 2 (best leftovers ever) because the flavor really sits in. ENJOY!

-M.S.