Tag Archives: stew

Cold weather cooking

17 Nov

Well the weather has finely gotten a little chilly here in Oklahoma, and with chilly weather comese warm beef stew. I made beef stew the other day and plan on making this recipe a lot this winter. This is a recipe for stew mix and the stew that I make with it. But you can make your stew how you like and just use this mix instead of a store bought mix. You could measure out a couple portions of mix and give as gifts too along with recipe.

 

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Beef Stew Seasoning Mix (makes 26 TBS)

Ingredients:
2 cups flour
4 teaspoons oregano
2 tablespoons basil
4 1/4 tablespoons salt
4 1/4 tablespoons black pepper
4 1/4 tablespoons garlic powder
4 1/4 tablespoons paprika
1 teaspoon cayenne pepper
2 tablespoons celery seeds
4 1/4 tablespoons onion powder
2 teaspoons rosemaryMix all dry ingredients in a ziplock bag or an air tight container, shake well.

Use 2-3 TBS per 2 lbs of meat.

Beef Stew Recipe

Ingredients:
 1.5lb-2lb stew meat
salt and pepper
couple handfuls baby carrots, or 2-3 carrots diced into 1/4 inch pieces
4-5 red potatoes, washed and cubed. (I leave the peels on but you can choose to peel them)
2-3 stalks of celery, diced
1 white onion, cut into medium size chunks
1cup frozen peas
2 TBS vegetable oil, divided
3-4 cups Beef Broth, Or 4 cups hot water and enough bullion cubes to make beef broth (proper measurements on the side of bullion cube container)
Directions:
Dry beef and season with salt and pepper. In a large heavy bottomed pot over medium-high heat  add 1 Tbs of oil to pot and place half the meat in the pot, making one even layer. Brown meat on one side (about 2-3 minutes) and take tongs to rotate pieces of meat and brown for an additional 5 minutes or so. Take this batch of meat out and place in a bowl. Add the other TBS of oil and repeat this step with remaining uncooked meat.
Return browned meat back to the pot and add, onions, carrots, celery, and potatoes, 3-4 cups beef broth and 2-3Tbs of beef stew mix. Reduce heat to medium low, cover pot and simmer for about 2 hours, checking liquid levels. If you wish you can add remaining broth into the pot. In the last 5 minutes of cooking add 1 cup frozen peas to the pot. Simmer until peas are cooked. Serve hot.
* You can also do this in a slow cooker, just brown beef as mentioned above and place all other ingredients into slow cooker. Cook on low for 8 hours or high for 4 hours.

 

Irish Beef Stew

25 Mar

I know I’m a little behind on the updating for St. Patrick’s day. I didn’t seem to get around to spending any time on the computer this last week. My in-laws were here spending the week with us. Good times were had by all and lots of cooking that I will update you on soon.

Ingredients:

2 tablespoons vegetable oil

2 tablespoons flour 1lb beef stew meat or diced beef

1 small onion (chopped)

2 large potatoes (peeled and diced)

4 carrots (peeled and sliced)

2 cups fresh sliced mushrooms

6 garlic cloves (minced)

1 (6 ounce) can tomato paste

2 cups beef broth

1 (12 ounce) bottle Irish stout beer

1 tablespoon cornstarch

1 tablespoon water

¼ cup fresh parsley (minced)

Directions:

In a large pot heat oil. Coat beef cubes with flour and fry in oil until browned on all sides. Remove meat from the pot and set aside. Add mushrooms and onions to the pan. Cook onions until tender.  Add the beef back to the pot. Stir in tomato paste, garlic, beef broth and beer. Add potatoes and carrots. Cover and simmer on low for 1 hour. In a measuring cup mix together 1 table spoon of cornstarch with 1 tablespoon of water. Pour into the stew and stir. Simmer until the sauce has thickened. Sprinkle with fresh parsley.

Source: blogchef.net

 

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