8-17-99 Recipes Using Beef: Stews

Becky,LA (10:10:36) :

NO PEEK STEW
Recipe By : BECKY (MS. LIB'S RECIPE)

2 pounds lean beef -- cubed
1 can cream of mushroom soup
1 package dry onion soup mix
1 cube beef bouillon
2 cups mushrooms -- sliced
2 cups onions -- sliced
1 cup red wine (I use Gallo burgundy)
salt and pepper to taste
1 teaspoon parsley
1 teaspoon garlic powder
1 can new potatoes -- sliced, cooked
1 can carrots -- sliced, cooked

Mix all but last 2 ingredients together.
Place large, covered casserole dish and bake for approximately 3 hours at 300 degrees.
Don't shorten cooking time by raising the oven temperature.
Remove from oven when meat begins darken on surface.
Add warmed potatoes and carrots.
Serve over rice.Terrytx (04:29:04) : Vietnamese Beef Stew

2 stalks fresh lemon grass or 2Tbsp finished product (discard tough outer leaves and upper half of the stalk) mince, I use a processor. If using a dried product, soak in warm water for 1 hour before chopping.

2 # beef (marbled chuck roast is great) in 2-" cubes
2 fresh chile peppers, seeded and minced
2 tsp sugar
2 Tbsp fresh grated ginger
2 tsp ground cinnamon (Oh yeah, do NOT omit)
2 tsp curry powder
3 Tbsp nuoc mam (vietnamese fish sauce, filipinos call their version patis)
black pepper to taste
1 tsp salt
Combine, mix, and let stand for 1/2 hour.

In a large, heavy pot on high heat place 2 Tbsp oil, then add beef mixture, stir while quickly searing meat, about 2 minutes. Remove to a bowl.
Add to the same pot:
1 Tbsp oil-when hot, add the rest:
1 large onion, minced
6 cloves garlic, minced
stir fry until fragrant about 1 minute
Add:
1/4 c tomato paste-fry 2 minutes
Add:
beef mixture
4 star anise
1 tsp salt
4 c water
Cover and simmer on low for 1 1/2 hours, until beef is tender.
Add, and simmer for 10 minutes:
2 peeled medium carrots, in 1" chunks (diagonally cut is better for presentation)
Add, and simmer for 10 minutes longer:
2 peeled medium potatoes, in 1" chunks
Add, and simmer for 10 minutes more:
1 small peeled daikon or 2 turnips, chunked
Serve hot over rice, noodles, or with bread.
Traditionally you would sprinkle chopped fresh basil on top of the stew and serve it with crusty French bread.

Susan,IL (04:27:37) : Cider Stew
Recipe By : Susan Wilson
Serving Size : 6 Preparation Time :0:00
Categories : Beef

2 pounds beef stew meat, cut into 1 inch cubes
3 tablespoons flour
2 teaspoons salt
1/4 teaspoon pepper
3 tablespoons cooking oil
2 cups apple cider or apple juice
1 1/2 Tablespoons vinegar
3 potatoes -- peeled and quartered
4 carrot -- peeled and quartered
1 onion -- sliced
1 rib celery -- sliced
Water
1/4 teaspoon thyme -- crushed

Coat meat with mixture of flour, salt, pepper, and thyme. In 4 1/2 quart Dutch oven, brown meat, half at a time in hot oil. Drain off fat. Return meat to Dutch oven and stir in apple cider, vinegar, and 1/2 cups water. Cook and stir until mixture boils; reduce heat. Cover and simmer 1 1/4 hours or until meat is nearly tender. Stir in vegetables and cook 30 minutes more, or until vegetables are done.Dawn(NY) (04:27:07) : An oldie but a goodie.

Herbed Beef Stew

2 lb beef stew meat, 1" cubes
2 tbls oil
3 c water
1 large onion -- chopped
2 tsp pepper
1 tsp or 2) salt, optional
1 1/2 tsp garlic powder
1 tsp dried rosemary -- crushed
1 tsp dried oregano
1 tsp dried basil
1 tsp ground marjoram
2 bay leaves
1 can (6 oz) tomato paste
2 c potatoes -- cubed
2 c carrots -- sliced
1 large green pepper -- chopped
10 oz frozen green beans
10 oz frozen peas
10 oz frozen corn
1/4 lb mushrooms – sliced
3 medium tomatoes -- chopped

Brown meat in oil in a Dutch oven. Add 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.

Terrytx (04:25:54) : Sirloin & Mushrooms in Beef-Dijon Sauce
Serving Size : 4

8 ounces uncooked angel hair pasta
1 pound top sirloin -- cut in 1" cubes
2 cloves garlic -- minced
8 ounces mushrooms -- sliced
1 cup beef broth
pepper
1/4 cup sliced green onions
2 tablespoons flour
3 tablespoons milk
2 tablespoons Dijon mustard

Cook pasta as directed; drain. Spray a skillet with cooking spray. Add beef and garlic; cook about 4 min. Add mushrooms, broth and onion. Bring to a boil; reduce heat and , cover, and cook 3 min. Uncover and cook 2-3 min. Combine flour and milk, blend until smooth. Add to skillet, stirring constantly, 2 min. or until slightly thickened. Stir in mustard until smooth. Serve beef over pasta.