Sunnys Easy Red Eye Beef Stew Food

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SUNNY'S EASY BEEFY STEW



Sunny's Easy Beefy Stew image

Provided by Sunny Anderson

Categories     main-dish

Time 8h45m

Yield 8 to 10 servings

Number Of Ingredients 22

2 tablespoons unsalted butter
1 pound ground chuck (80 percent beef, 20 percent fat)
Kosher salt
2 pounds top round beef, cut into 1-inch cubes
1/4 cup all-purpose flour
8 to 10 sprigs fresh thyme
4 to 6 fresh sage leaves
2 sprigs fresh oregano
1 pound pearl onions, peeled
2 cups beef stock
1/2 teaspoon red chili flakes
8 to 10 whole black peppercorns
4 cloves garlic, halved lengthwise
1 1/2 cups beer (I prefer pilsner or wheat beer)
8 ounces small white potatoes
8 ounces baby carrots
2 cups cooked rice
1 package egg noodles, cooked
2 to 4 warmed French baguettes, torn into chunks to sop
2 pounds zucchini "pasta"
4 spaghetti squash, cooked
1/2 cup chopped fresh parsley, for sprinkling

Steps:

  • In a large skillet on high heat, add the butter and ground chuck. Season with a pinch of salt and, using a wooden spoon or spatula, break it up into small chunks, not bits. Brown the meat on all sides, 6 to 8 minutes, then remove from the skillet with a slotted spoon to a plate and reserve.
  • Toss the top round cubes in a medium bowl with the flour to coat. Add the cubes to the hot skillet in batches and sear on all sides, 6 to 8 minutes. Remove to the plate with the ground beef and reserve.
  • Use twine to tie the thyme, sage and oregano together. Turn the slow cooker to high and add the seared beef, tied herbs, onions, beef stock, red chili flakes, peppercorns, garlic and 1 cup of the beer. Season with another pinch of salt and cover. When the liquid begins to boil, after about 30 minutes, turn the slow cooker to low and cook until the onions are tender, about 4 hours.
  • At the 4-hour mark, add the potatoes, carrots and remaining 1/2 cup beer. Cover and cook until the potatoes and carrots are tender, about 2 hours. Skim any fat off the top (see Cook's Note), then spoon the stew atop your choice of serving options. Sprinkle with parsley before serving.
  • Preheat the oven to 250 degrees F.
  • In a large ovensafe pot or Dutch oven, sear the ground chuck and beef cubes in the butter using the same method as above. Use twine to tie the thyme, sage and oregano together. Add all the meat back to the pot along with the tied herbs, onions, beef stock, red chili flakes, peppercorns, garlic and 1 cup of the beer. Season with a pinch of salt, cover and place in the oven to cook until the onions are tender, about 6 hours.
  • At the 6-hour mark, add the potatoes, carrots and remaining 1/2 cup beer. Cover and cook until the potatoes and carrots are tender, about 2 hours. Skim any fat off the top (see Cook's Note), then spoon the stew atop your choice of serving options. Sprinkle with parsley before serving.
  • In a large pot or Dutch oven, sear the ground chuck and beef cubes in the butter using the same method as above. Load the pot the same as above. Bring to a very low simmer over medium heat, cover and simmer until the onions are tender, about 6 hours.
  • At the 6-hour mark, add the potatoes, carrots and remaining 1/2 cup beer. Reduce the heat to low, cover and cook until the potatoes and carrots are tender, about 2 hours. Skim any fat off the top (see Cook's Note), then spoon the stew atop your choice of serving options. Sprinkle with parsley before serving.

SUNNY'S EASY RED-EYE BEEF STEW



Sunny's Easy Red-Eye Beef Stew image

Hearty beef stew with a coffee-infused gravy.

Provided by Sunny Anderson

Categories     beef,dinner,Main,potatoes,rice and grain,vegetables

Yield 8-10 servings

Number Of Ingredients 16

2 lb(s) top round beef, cut into 1" cubes
Kosher salt and freshly ground black pepper
2 Tbsp unsalted butter
1 lb(s) ground beef
1 jalapeno, halved
¼ cup all-purpose flour
1 cup frozen chopped onions
1 tsp Hungarian hot paprika
6 - 8 leaves fresh sage
4 cloves garlic, halved
2 cups beef stock
1 ½ cups strong brewed coffee
8 oz red bliss potatoes
8 oz baby carrots
8 cups cooked white rice, for serving
¼ cup chopped fresh curly parsley, for sprinkling

Steps:

  • Season the beef cubes on all sides with salt and pepper. In a large, ovensafe pot or Dutch oven over medium-high heat, add the butter. Add the ground beef, season with salt and pepper and cook until browned, 5 to 8 minutes. Remove to a plate. Working in batches, sear the beef cubes and jalapeno halves on all sides, about 10 minutes. Remove to a bowl, leaving the fat in the pot. Toss the seared beef cubes and jalapeno with the flour.
  • Preheat the oven to 250ºF. Add the onions, paprika and sage to the pot and cook, stirring, until the onions are tender, 5 to 7 minutes. Add the garlic, ground and cubed beef and jalapenos to the pot. Add the beef stock and 1 cup of the coffee. Season with a pinch of salt. Cover and cook in the oven until the beef is tender, about 4 hours.
  • At the 4-hour mark, add the potatoes, carrots and remaining 1/2 cup coffee. Cover and continue to cook until the potatoes and carrots are tender, about 1 hour. Skim off any fat from the top, then spoon the stew over the rice. Sprinkle with parsley before serving.

RED EYE BEEF STEW



Red Eye Beef Stew image

Make and share this Red Eye Beef Stew recipe from Food.com.

Provided by sweetp

Categories     Stew

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb london broil beef, cut into chunks
2 tablespoons butter
1 small onion, chopped
1/2 cup water
1/2 cup Bourbon
1/2 cup strong coffee
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon salt
5 garlic cloves, minced
3/4 teaspoon dried basil, crushed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon pepper
3 medium potatoes, peeled and cubed
1 can diced tomatoes, undrained
1 cup cold water
1/4 cup all-purpose flour

Steps:

  • Brown meat in a dutch oven, with hot butter.
  • Stir in onion cook for 1 min.
  • Add 1/2 cup water, bourbon, coffee, worcestershire sauce, garlic, basil, rosemary, thyme, and pepper.
  • Bring to a boil.
  • Reduce heat and simmer uncovered for 1 to 1 1/4 hours or until meat is nearly tender.
  • Stir in potatoes.
  • Return to a boil.
  • reduce heat and simmer 25 minutes more or until meat and potatoes are tender.
  • Add tomatoes.
  • Bring back to a boil.
  • reduce heat and simmer 5 minutes (covered).
  • In a jar with lid shake together cold water and flour together.
  • Add mixture to stew cook until thickened and bubbley.
  • Cook and stir for 1 minute more.

Nutrition Facts : Calories 483.5, Fat 14.3, SaturatedFat 7.1, Cholesterol 89, Sodium 586.6, Carbohydrate 39.1, Fiber 5, Sugar 4.2, Protein 29.1

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