Herb Simmered Beef Stew Food

HERBED BEEF STEW

Steps:

• In a Dutch oven, brown meat in oil. Add the water, onion, seasonings and tomato paste. Cover and simmer for 1-1/2 hours or until meat is tender. , Stir in potatoes, carrots and green pepper; simmer 30 minutes. Add additional water if necessary. Stir in remaining ingredients; cover and simmer 20 minutes.

SLOW SIMMERED BEEF WITH POTATOES

Steps:

• Drizzle the beef with 4 to 5 tablespoons of the EVOO and season with a little salt. Place the beef in large Dutch oven with the stock and enough water to just cover. Add the onion, bay leaves and 2 cloves of the garlic. Bring to a low boil and simmer, partially covered, for 2 hours. Stir together the tomato paste and 1/4 cup of the cooking liquid, then add to the pot. Add the pepper and wine and cover. Cook on the stovetop at a gentle simmer until very tender and falling apart, 2 1/2 to 3 hours (alternatively, transfer to the oven and roast at 325 degrees F). Cool and store. Reheat over medium heat or in a moderate oven.
• To serve, while the beef is reheating, boil the potatoes until tender and drain. Add the remaining 2 to 3 tablespoons of oil to a pot over medium heat. Add the remaining clove garlic, stir for minute, then remove the garlic. Add the potatoes and crisp a bit. Season with salt, pepper and the rosemary.

HERB SIMMERED BEEF STEW

Steps:

• Season the beef with the black pepper. Coat the beef with the flour.
• Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Pour off any fat.
• Add the mushrooms, garlic, herbs and bay leaf to the saucepot and cook until the mushrooms are tender. Stir in the stock and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
• Increase the heat to medium-high. Stir in the carrots and potatoes and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the beef is fork-tender. Remove and discard the bay leaf.
• Tip: For visual interest, you can peel a strip around the centers of the potatoes before cooking.

HERB SIMMERED BEEF STEW

Steps:

• Sprinkle the beef with pepper and coat with flour.
• Heat the oil in a 6 quart saucepot over medium-high heat.
• Add the beef and cook until well browned, stirring often.
• Add the mushrooms, garlic, herbs and bay leaf and cook until the mushrooms are tender and liquid evaporates.
• Stir the broth into the saucepot and heat to a boil.
• Reduce heat to low, cover and cook for 45 minutes.
• Add the carrots and potatoes.
• Heat to a boil.
• Cover and cook for 30 minutes more or until beef is fork tender.
• Remove bay leaf and serve.

GARLIC AND HERB BEEF STEW

Steps:

• Preheat oven to 300 degrees F.
• Coat meat with flour. Brown meat in oil in a large heavy Dutch oven on all sides about 10 minutes.
• Add remaining ingredients to the Dutch oven and mix well.
• Cook at 300 degrees F for 3 hours.
• May simmer, covered, on stove top until meat is tender.
• May also use crockpot and cook on low for 7 to 8 hours.

SLOW SIMMER BEEF STEW

Steps:

• Combine beef stew meat and flour in a resealable plastic bag; seal bag and shake to coat beef.
• Melt butter with olive oil in a large pot over high heat; add beef and season with seasoned salt. Cook and stir beef until seared on all sides 5 to 7 minutes. Stir onion into the beef; cook and stir until the onion is browned, about 5 minutes more.
• Pour enough of the beef broth into the pot to cover the bottom; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add remainder of the beef broth; bring to a simmer before adding carrots, potatoes, celery, balsamic vinegar, Worcestershire sauce, parsley, basil, paprika, and garlic powder.
• Bring liquid to a boil, reduce heat to low, and cook stew at a simmer until the meat and vegetables are very tender, 3 to 4 hours.

HERB-SIMMERED BEEF STEW

Steps:

• Season beef with black pepper and coat with flour. Heat oil in saucepot. Add beef and cook until browned, stirring often. Add mushrooms, garlic, herbs and bay leaf and cook until mushrooms are tender and liquid evaporates. Add broth.
• Heat to a boil. Cover and cook over low heat 45 minutes.
• Add carrots and potatoes. Heat to a boil. Cover and cook over low heat 30 minutes or until done. Remove bay leaf.