AnonCooks
Assistant Cook
The sauce is similar to the pork n beans recipe I posted about but this is the recipe it originally came from. I've posted about this before on reddit but got no replies and honestly I like this place a whole lot more and wanted to share this with you all because of how much I like it. I also love it when people try things I've made so if you ever make it lmk.
Beef Pepper Stew with Honey Bread (*****)
Sauce
- 2 35oz cans of Italian style plum tomatoes [UPC]7079640006
- 8oz sun dried tomatoes
- 4 vidalia onions (caramelized with merlot and butter added at the end)
- 1 to 1.5 Red La Rouge Pepper [4088] (Depending on Size)
- 6 Beef Bouillon Cubes or 2 spoonfuls of Beef Bouillon Powder/Paste
- Beef bone broth (Cows Feet and Marrow Bones)
- Heavy Cream
- Garlic(to your liking) roasted in Beef Tallow
- Fresh Herbs (thyme, rosemary, oregano, sage) or 2 to 3 capfuls of Italian seasoning
- Parmesan Rind (Optional)
Stew contents
- Diced La Rouge Peppers
- Chunks of Beef
Honey Bread
- Bread Flour
- Water
- Baking Powder(optional)
- Honey
- Salt
(Stew Instructions)
Start by caramelizing the onions in a pot adding water occasionally to prevent sticking and burning, after the onions are caramelized add Merlot and butter to your liking. Freeze until ready to use.
Take 1 or multiple beef bones and roast in an oven for a bit then add into a pot of water then wash off the cows feet and add in as well to simmer until all the flavor and collagen is extracted which will most likely take hours.
Roast the garlic in an oven safe dish with beef tallow until brown and tender. Wrap the peppers in foil and throw in as well until roasted.
Once all are done put in fridge or freezer for when your ready to make the stew.
In a pot add the Bone broth, caramelized onions, roasted garlic and beef fat its in, the roasted red peppers, sun dried tomatoes, the optional cheese rind, the herbs, beef bouillon, and canned tomatoes. Let it all cook for a while until soft then use an immersion blender until everything is smooth. Then add the chunks of beef and diced red la rouge peppers. Let them cook until tender and allow the stew to reduce and keep stirring to prevent burning for a couple hours until the sauce is reduced and the beef is tender. Then kill the heat and add the heavy cream to your liking.
(Bread Instructions)
Combine bread flour, water, baking powder(optional), honey, and salt and mix and need until good or let a stand mixer do it for you. Then roll out flat and cut into pieces and cook in pan with fat or bake in oven until done. Additionally serve with some garlic that was roasted in butter mixed in with freshly grated parmesan to spread on top the bread.
Serve together and enjoy.
Beef Pepper Stew with Honey Bread (*****)
Sauce
- 2 35oz cans of Italian style plum tomatoes [UPC]7079640006
- 8oz sun dried tomatoes
- 4 vidalia onions (caramelized with merlot and butter added at the end)
- 1 to 1.5 Red La Rouge Pepper [4088] (Depending on Size)
- 6 Beef Bouillon Cubes or 2 spoonfuls of Beef Bouillon Powder/Paste
- Beef bone broth (Cows Feet and Marrow Bones)
- Heavy Cream
- Garlic(to your liking) roasted in Beef Tallow
- Fresh Herbs (thyme, rosemary, oregano, sage) or 2 to 3 capfuls of Italian seasoning
- Parmesan Rind (Optional)
Stew contents
- Diced La Rouge Peppers
- Chunks of Beef
Honey Bread
- Bread Flour
- Water
- Baking Powder(optional)
- Honey
- Salt
(Stew Instructions)
Start by caramelizing the onions in a pot adding water occasionally to prevent sticking and burning, after the onions are caramelized add Merlot and butter to your liking. Freeze until ready to use.
Take 1 or multiple beef bones and roast in an oven for a bit then add into a pot of water then wash off the cows feet and add in as well to simmer until all the flavor and collagen is extracted which will most likely take hours.
Roast the garlic in an oven safe dish with beef tallow until brown and tender. Wrap the peppers in foil and throw in as well until roasted.
Once all are done put in fridge or freezer for when your ready to make the stew.
In a pot add the Bone broth, caramelized onions, roasted garlic and beef fat its in, the roasted red peppers, sun dried tomatoes, the optional cheese rind, the herbs, beef bouillon, and canned tomatoes. Let it all cook for a while until soft then use an immersion blender until everything is smooth. Then add the chunks of beef and diced red la rouge peppers. Let them cook until tender and allow the stew to reduce and keep stirring to prevent burning for a couple hours until the sauce is reduced and the beef is tender. Then kill the heat and add the heavy cream to your liking.
(Bread Instructions)
Combine bread flour, water, baking powder(optional), honey, and salt and mix and need until good or let a stand mixer do it for you. Then roll out flat and cut into pieces and cook in pan with fat or bake in oven until done. Additionally serve with some garlic that was roasted in butter mixed in with freshly grated parmesan to spread on top the bread.
Serve together and enjoy.
