Beef and Noodles, BBQ Sauce , Beef Stew
The Best Beef Stew I ever had !
OLD FASHION BEEF STEW
This recipe is supposedly for four servings but be careful. I ate half of it before I realized. I added a half bag of frozen peas because I think beef stew should have peas!
Degree of difficulty: from 1 to 5 I'd say a 2.
Kitchen gadgets needed:
A large pot with a lid
cutting board
knife to cut up the veges (or vege slicer)
a spoon (wooden one works best) for stirring
two bowls; one to coat the beef with flour and one to hold the browned beef temporarily.
Degree of difficulty: from 1 to 5 I'd say a 2.
Kitchen gadgets needed:
A large pot with a lid
cutting board
knife to cut up the veges (or vege slicer)
a spoon (wooden one works best) for stirring
two bowls; one to coat the beef with flour and one to hold the browned beef temporarily.
INGREDIENTS:
¼cup all-purpose flour
¼ teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 ½ cups beef broth, homemade or low-sodium canned (I used only 3 cups and it turned out perfect. If you use more you should skim some of the broth off as it simmers.)
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt
¼cup all-purpose flour
¼ teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 ½ cups beef broth, homemade or low-sodium canned (I used only 3 cups and it turned out perfect. If you use more you should skim some of the broth off as it simmers.)
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt
PREPARATION
Combine the flour and pepper in a bowl, add the beef and toss to coat well.
Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd.
Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Remove the beef from the pot and add the vinegar and wine.
Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.
Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, until the beef is tender, about 1 1/2 hours.
Add the onions and carrots (and peas) and simmer, covered, for 10 minutes.
Add the potatoes and simmer until vegetables are tender, about 30 minutes more.
Add broth or water if the stew is dry.
Season with salt and pepper to taste.
Ladle among 4 bowls and serve.
Combine the flour and pepper in a bowl, add the beef and toss to coat well.
Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd.
Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Remove the beef from the pot and add the vinegar and wine.
Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.
Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, until the beef is tender, about 1 1/2 hours.
Add the onions and carrots (and peas) and simmer, covered, for 10 minutes.
Add the potatoes and simmer until vegetables are tender, about 30 minutes more.
Add broth or water if the stew is dry.
Season with salt and pepper to taste.
Ladle among 4 bowls and serve.
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My Favorite BBQ Sauce
I found the recipe for this sauce with a random search of the internet. It sounded so good I had to try it. I was right! It's tangy, sweet, and spicy. I make it everytime I cook a slab of meat that needs sauce.
SWEET AND SPICY BARBECUE SAUCE1 tablespoon olive oil
1/4 cup finely diced onion
1/2 teaspoon ground cumin
1/2 cup ketchup
1 tablespoon hot chili sauce (suggestion Sriracha)
2 tablespoons light brown sugar
1 tablespoon apple cider vinegar
Salt and ground pepper, to taste
PREPERATION:
Saute onions in oil
When translucent add cumin cook for 30 seconds.
Add rest of ingredients mix well cook for 2 minutes.
That's it! Simple, basic, mouth watering. A great addition to any meat dish from ribs to meatloaf.
1/4 cup finely diced onion
1/2 teaspoon ground cumin
1/2 cup ketchup
1 tablespoon hot chili sauce (suggestion Sriracha)
2 tablespoons light brown sugar
1 tablespoon apple cider vinegar
Salt and ground pepper, to taste
PREPERATION:
Saute onions in oil
When translucent add cumin cook for 30 seconds.
Add rest of ingredients mix well cook for 2 minutes.
That's it! Simple, basic, mouth watering. A great addition to any meat dish from ribs to meatloaf.