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Old 10-08-2012, 08:52 AM   #1
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Simple Beef Stew

Quote:
Originally Posted by Jessica_Morris View Post
Sounds delicious mind sharing your beef stew recipe?
Jessica asked for my beef stew recipe and when I thought about it I realized that it wasn't written down anywhere. I've made it so many times that now I just make stew without really thinking about it...goes something like this.

Ingredients:
2 pounds chuck roast, closely trimmed and cubed
2 pounds small red potatoes, peeled and quartered
1/2 stalk celery roughly chopped
1/2 pound of carrots peeled and roughly chopped
1 12 oz can diced tomato
1 5 oz can tomato paste
1 cup burgundy
3 tablespoons olive oil (divided)
2 tablespoons butter
3-4 tablespoons flour
2 tablespoons herbs de provence
1 tablespoon Worcestershire sauce
Water to cover (about 4 cups)
Salt and Pepper

Do this:
Heat large iron skillet until smoking over med-high heat. Add 2 TB olive oil and immediately add beef chunks. After they begin to brown stir and continue cooking until well seared. Season with salt and pepper. Give them some room....don't over fill the pan.

Remove beef to warmed large cast iron DO. De-glaze pan with burgundy, stir and allow to reduce at the boil by about 1/2. Add remaining liquid to DO.

Return skillet to heat and add butter and remaining olive oil, when hot sprinkle with flour and stir to form roux. Continue cooking until flour is nutty brown color. Add to DO

Add vegetables, and remaining ingredients to DO and stir together. Add just enough water to barely cover.

Bring to a boil and then simmer for about 3 hours. Gravy should be fairly thick and veggies fork tender. Serve piping hot with french bread on the side.

.40
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Old 10-08-2012, 08:57 AM   #2
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Sounds good!
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Old 10-08-2012, 06:31 PM   #3
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That does sound tasty. Haven't made beef stew in awhile. I have a recipe w/ red wine & chestnuts. Will have to make it again w/ some crusty bread soon. Thanks, .40.
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Old 10-08-2012, 06:46 PM   #4
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C&P 40. Thanks for sharing with us.
kades
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Old 10-08-2012, 06:49 PM   #5
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Nice! Love beef stew!
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Old 10-09-2012, 07:17 PM   #6
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Thanks. This sounds great!
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Old 10-11-2012, 04:33 PM   #7
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It does sound very tasty, thanks for sharing
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Old 10-11-2012, 07:16 PM   #8
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your simple beef stew sounds simply delicious, 40. do you mix your own herbs de provence or can you buy it at the store as a ready made seasoning? how about if all you have at home is marjoram, thyme, rosemary and bay leaf? is that okay?
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Old 10-31-2012, 12:55 PM   #9
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Quote:
Originally Posted by vitauta View Post
your simple beef stew sounds simply delicious, 40. do you mix your own herbs de provence or can you buy it at the store as a ready made seasoning? how about if all you have at home is marjoram, thyme, rosemary and bay leaf? is that okay?
I'm sure those seasonings would work. I really like thyme with roasts and stews. I bought a "crock" of imported french herbs de provence from Williams Sonoma and used those in this dish. We really like this blend and have refilled it a few times.
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Old 11-01-2012, 08:01 AM   #10
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Simple, hearty, warming. Oh boy.

I'm sure you won't mind if I switch out the french bread for some biscuits.
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beef, recipe, stew

Simple Beef Stew [QUOTE=Jessica_Morris;1192763]Sounds delicious mind sharing your beef stew recipe?[/QUOTE] Jessica asked for my beef stew recipe and when I thought about it I realized that it wasn't written down anywhere. I've made it so many times that now I just make stew without really thinking about it...goes something like this. Ingredients: 2 pounds chuck roast, closely trimmed and cubed 2 pounds small red potatoes, peeled and quartered 1/2 stalk celery roughly chopped 1/2 pound of carrots peeled and roughly chopped 1 12 oz can diced tomato 1 5 oz can tomato paste 1 cup burgundy 3 tablespoons olive oil (divided) 2 tablespoons butter 3-4 tablespoons flour 2 tablespoons herbs de provence 1 tablespoon Worcestershire sauce Water to cover (about 4 cups) Salt and Pepper Do this: Heat large iron skillet until smoking over med-high heat. Add 2 TB olive oil and immediately add beef chunks. After they begin to brown stir and continue cooking until well seared. Season with salt and pepper. Give them some room....don't over fill the pan. Remove beef to warmed large cast iron DO. De-glaze pan with burgundy, stir and allow to reduce at the boil by about 1/2. Add remaining liquid to DO. Return skillet to heat and add butter and remaining olive oil, when hot sprinkle with flour and stir to form roux. Continue cooking until flour is nutty brown color. Add to DO Add vegetables, and remaining ingredients to DO and stir together. Add just enough water to barely cover. Bring to a boil and then simmer for about 3 hours. Gravy should be fairly thick and veggies fork tender. Serve piping hot with french bread on the side. .40 3 stars 1 reviews
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