Discover Top Posts Tagged with #stew meat

Keto Beef Stew

6 servings

Stews have been around for ages. This is a tasty way to cook less tender pieces of meat as the slow cooking in liquid tenderizes the meat.

Ingredients

2 pounds beef stew meat cut up

Salt and pepper

3 tablespoons olive oil and 1 tablespoon olive oil to be added with the mushrooms

8 ounces sliced Baby Bella mushrooms

I small onion chopped

7 baby carrots chopped

2 ribs of celery sliced

3 cloves of garlic minced

1 tablespoon tomato paste

6 cups beef bouillon

1/3 teaspoon dried thyme leaves

1/3 teaspoon dried rosemary leaves

¼ tablespoon salt

1/8 teaspoon pepper

Directions

While the oil is heating up in a large pot, dry the beef off and generously salt and pepper the pieces.

In a Dutch oven or large pot, brown the stew meat on all sides in the olive oil. You might need to do this in shifts. Turn the meat every few minutes to make sure all sides get browned. At this time it isn’t necessary to cook the meat all the way through.

Remove the meat from the pot and add more oil and mushrooms. Fry for a few minutes and then add the onion, carrots, and celery. After cooking them for several minutes add the garlic and tomato paste. Stir well to coat all the vegetables.

Add beef bouillon and the thyme and rosemary. Add the beef back to the pot. Bring the stew to a boil and then simmer for 1 ½ hours. Stir from time to time to keep the meat from sticking. Simmering the stew will make the meat tender and make the stew thicker.

Before serving taste the stew and add salt and pepper to the stew if needed.

Notes

Baby Bella mushrooms are really Italian portobello mushrooms. Baby Bellas are cremini mushrooms that have been allowed to mature for up to seven days longer than creminis. These mushrooms are low-fat, cholesterol-free and a rich source of essential vitamins and minerals.

You might want to buy a tube of tomato paste and freeze it for future use as canned tomato paste can be wasted. Just remember to take it out of the freezer about 30 minutes before you need it to allow it to thaw a little and come out of the tube easier.

Thyme leaves and Rosemary should be available in the spice section of a well-stocked grocery store.

#food #beef #beef stew #stew meat #mushrooms #baby carrots #olive oil #awesome recipes

Beef Green Chile

Recipe by Sweet C's

Best ever beef tips and rice with gravy

MINESTRONE SOUP

1 lb. Lean beef stew meat

6 c. Water

1 can (28 oz.) tomatoes with liquid, cut up

1 Beef bouillon cube

1 med Onion, chopped

2 T. Minced dried parsley

2 1/2 tsp. Salt,optional

1 1/2 tsp. Ground thyme

1/2 tsp. Pepper

1 med Zucchini, thinly sliced

1 can (16 oz.) garbanzo beans, drained

1 c. Uncooked small elbow or shell macaroni

1/4 c. Grated Parmesan cheese (opt)

In a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley,

salt if desired, thyme and pepper. Cover and cook on low for 7-9 hours or

until meat is tender. Add zucchini, cabbage, beans and macaroni; cook on

high, covered, 30-45 minutes more, or until the vegetables are tender.

Sprinkle individual servings with Parmesan cheese if desired.

#beef #meat #stew meat #zucchini #beans #garbanzo beans #macaroni #pasta #cheese #tomato #onion #soup #slowcooker #slow cooker #crock pot #crockpot #cooking #baking #recipe

* From the new cookbook “The American Table” (released October 17)! Chef Larry Edwards takes us on a flavorful journey of true American food, featuring the classic dishes from the diners and cafes which at one time dotted our landscape from sea-to-shining-sea. As one reviewer noted, “The American Table is truly a dictionary of Comfort Foods.” By all accounts, this stew is a Texas original, and I think it might be a pretty good bet to say its origins probably came about because some drunk cowboy was making stew and dropped his longneck bottle of beer into the pot. I don’t know for a fact; I am just guessing. Regardless, it is damn good! BEEF AND BREW STEW (Serves 4) Ingredients needed to make Beef and Brew Stew: 6 slices bacon, chopped 2 Tbs. cornstarch 2 tsp. chili powder 1 tsp. celery salt 1 tsp. dry mustard 1 tsp. ground cumin ½ tsp. ground cayenne pepper 2 ½ pounds stew meat, cubed 2 yellow onions, chopped 2 cups dark beer 2 cups beef stock 2 Tbs. tomato paste 6 parsnips, peeled and chopped 6 carrots, peeled and chopped 2 potatoes, peeled and cubed Steps: 1) Pre-heat your oven to 325 degrees. 2) In a large saute pan or skillet, cook the bacon over medium heat. Remove the bacon and set aside. Leave the bacon fat in the pan and keep the pan on the heat. 3) In a large ziplock bag, add the cornstarch, chili powder, celery salt, dry mustard, cumin, and cayenne pepper and shake to blend. 4) Add the beef to the spice mixture and shake the bag to dredge (coat) the meat. 5) Place the meat into the rendered bacon fat and brown on all sides. 6) Remove the beef and place into a 4-quart oven-proof pot. 7) Into the pot, add the onions, beer, beef stock, and tomato paste. Stir the ingredients to blend them. 8) Place the pot into the oven and cook 90 minutes. 9) Add the remaining ingredients to the pot, place back into the oven, and cook 90 minutes. 10) Remove from the oven, spoon into bowls, and enjoy.