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Photo by PAMELA D. aPROpos of nothing

Cooking Level: Expert

Home Town: El Paso, Texas, USA
Living In: Dallas, Texas, USA

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PAMELA D. aPROpos of nothing is looking for: (5 recommendations)
Got any yummy additions/tweaks to beef stew?

Recommend a recipe

Last updated: Jan. 8, 2013 10:59 am
Posted: Jan. 8, 2013 8:02 am
 
Recommended Recipe:
Photo of: Northern Italian Beef Stew

Northern Italian Beef Stew

Submitted by: Chef Karen Calabro 
Home Town: North Canton, Ohio, USA
Living In: Hollis, New Hampshire, USA
This hearty beef stew packed with vegetables and herbs is a family favorite. 
Recommended by: PAMELA D. aPROpos of nothing
Jan. 8, 2013 8:03 am
Thinking this tonight.
Comments:
linda2d
Jan. 8, 2013 8:06 am
My suggestion was going to be the wine, but I see you have that covered :) I did make a version with roasted pumpkin rather than carrots....
 
Commented by: Heather
Jan. 8, 2013 8:08 am
I printed this out to try!!! I am on a parsnip kick! I might throw that in also! Cant wait to try!
 
Commented by: Schweik
Jan. 8, 2013 8:26 am
Here's a beef stew recipe from a friend in FL that is pretty good (unfortunately, she can't remeber where she found it). Recipe: 1 (2 lb.)chuck or round roast cut in cubes, 3 T butter, salt and pepper to taste, 2 large onions (finely chopped), 2 cloves of garlics (pressed), 2 bay leaves, 1/2 t of thyme, 1/2 t oregano, 1 T tomato paste, 1 1/2 c beef stock, 1 1/2 c red wine, 3 T butter, 3 T flour, 1/2 c sour cream, 1 T Dijon mustard. Brown beef in 3T butter. Season with salt and pepper. Add onions, sautéing until tender. Add garlic, bay leaves, thyme and oregano. Stir in tomato paste, beef stock and wine. Bring to a boil; then reduce heat to low. Simmer, covered, for 5 to 10 minutes. Melt 3T butter in a small saucepan. Blend in the flour to make a roux. Cook over low until smooth, stirring constantly. Add 1/4 c pan juices from the meat mixture; whisk until smooth. Stir the mixture into the beef. Let simmer for 1 1/2 hours longer until the beef is tender, stirring occasionally. Discard bay leaves. Stir in sour cream and mustard right before serving. Serve over noodles, garnish with chives. This serves 4-5 people.
Comments:
PAMELA D. aPROpos of nothing
Jan. 8, 2013 8:56 am
Thanks, Schweik. I think the tom paste (less sauce maybe) and Dijon sound like great additions. Will try.
 
hazelnut
Jan. 8, 2013 9:58 am
Dried cherries are really delicious in beef stew.
 
Saveur
Jan. 8, 2013 10:17 am
Pamela, one of my tricks with beef stew is to coat the meat with Montreal seasoning prior to browning, adds great flavor to the meat and gravy.
 
Recommended Recipe:
Photo of: Cuban Beef Stew

Cuban Beef Stew

Submitted by: S. Shames 
An easily prepared, traditional dish that contains some lively flavors (raisins, stuffed green olives, capers, sherry wine, cumin, and vinegar). Potatoes are added in the final stage of cooking. 
Recommended by: Icooknow
Jan. 8, 2013 10:09 am
I am trying this tonight raisins and olives
Comments:
Saveur
Jan. 8, 2013 10:16 am
This is wonderful, I've made it many times and it's on my menu this week, too!
 
Commented by: Don
Jan. 8, 2013 10:57 am
Hi, try this. cheers. MAGIC. Mediterranean Beef Bourguignon 4 tbsp Extra Virgin Olive Oil 15g/½oz Butter 45g/1½ oz Pancetta (or unsmoked Streaky Bacon - chopped 450g/1lb Stewing Steak - diced 1tbsp plain Flour 12 or more whole Shallots - peeled - or 1 Onion - chopped 1 Leek - finely sliced 2 cloves Garlic - finely chopped 1 Carrot - finely diced 1 stick Celery - finely diced 4 sprigs Thyme 4 ripe Tomatoes - peeled and chopped 1 Bay (Laurel) leaf 400 ml Red Wine 200 ml Beef Stock Salt and freshly ground Black Pepper Pour two tablespoons of oil and butter into a large pot, heat to a medium high temperature and add the Beef; Cook, stirring constantly, for a couple of minutes, until the cubes are browned on all sides; Remove meat and set aside and pour the juices into the stock; Add other 2tbsp oil and gently fry the pancetta for 3 minutes until golden but not crispy; Add the shallots, leek and garlic and cook for a further 1 minute; Add the carrot, celery and tomatoes and continue cooking for a further 4 minutes or so until all slightly softened; Sprinkle the flour over the mixture, stirring for a minute to mix well; Return the meat to the pot with the thyme, bay and wine. Bring to the boil and reduce the wine by about half; Add the Stock with a few turns of pepper mill, again bring to boil and then simmer for 1 to 2 hours checking regularly after an 1 ½ hours until the Beef is soft and tender (If it becomes too thick add a little water and cover for a bit); Taste for seasoning and remove the thyme sprigs and bay leaf.
Comments:
Don
Don
Jan. 8, 2013 10:59 am
http://allrecipes.com/personalrecipe/63486994/mediterranean-beef-bourguignon/detail.aspx
 
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