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Down Home Beef Stew

Wednesday
Dec 17,2008


You Will Need

1 pound beef stew cubes

2 tablespoons flour

1 tablespoon vegetable oil

1 package oxtail soup mix

4 cups cold water

2 cups fresh or frozen baby whole-style carrots

2 medium potatoes, cut in eighths

4 cups fresh or frozen mixed vegetables (e.g. sliced onion, diced celery, peas and cut green beans)

 

What to Do

1. Coat beef cubes with flour. Brown in hot oil over medium high heat while stirring. Drain fat. Add soup mix

and stir. Add water and bring to a boil, stirring constantly. Simmer, covered, on stove or in 325°F oven for at

least 1 1/2 hours. Add vegetables, except peas, cover and cook until tender, about 25 minutes.

2. Add peas and cook 5 minutes longer. Serve over noodles or with dumplings or toast. If using frozen

vegetables, add during the last 15 minutes of cooking time.

Time saver: Make up large batches of this stew and freeze in family-size portions. These can easily be

defrosted and reheated for a meal in minutes that tastes like it took hours to prepare.

 

Serves: 4-6

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  • BEEF STEW

    Saturday
    Jan 5,2008

    Ingredients

    • 4 lb. beef
    • 2/3 c. diced carrots
    • 2 Tb. salt
    • 1 small onion, sliced
    • 1/4 Tb. pepper
    • 3 c. potatoes cut into 1/4 in. slices
    • 2/3 c. diced turnips
    • 2 Tb. flour

    Directions

    Wipe the meat and cut it into pieces about 2 inches long. Try out some of the fat in a frying pan and brown the pieces of meat in it, stirring the meat constantly so that it will brown evenly. Put the browned meat into a kettle with the remaining fat and the bone, cover well with boiling water, and add the salt and pepper. Cover the kettle with a tight-fitting lid. Let the meat boil for a minute or two, then reduce the heat, and allow it to simmer for about 2 hours. For the last hour, cook the diced turnips, carrots, and onions with the meat, and 20 minutes before serving, add the potatoes. When the meat and vegetables are sufficiently cooked, remove the bones, fat, and skin; then thicken the stew with the flour moistened with enough cold water to pour. Pour into a deep platter or dish and serve with or without dumplings.

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  • Lentil Tomato Stew

    Friday
    Jan 4,2008

    Ingredients

    • 2 cups brown lentils
    • 2 large onions
    • 5 tomatoes
    • 3 Tbsp. oil
    • 3/4 tsp. salt (or more to taste)
    • 1 1/2 tsp. marjoram
    • 1 1/2 tsp. savory

    Directions

    Boil lentils in water for about 30 – 40 minutes (or until thoroughly cooked). While these are cooking, chop onions and tomatoes. In a very large skillet or pan, saute onions until translucent. Add tomatoes and stir occasionally. Add marjoram, savory and salt. When it seems the tomatoes are fairly stewy and cooked, add the cooked, well drained lentils (which by this time should be done). Cook together for 10-15 minutes more.

    This seems to go exceptionally well with steamed cauliflower on the side, and goes well over rice, or other grains, such as quinoa.

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  • Wednesday
    Jan 2,2008

    Ingredients

    • 2 onions, chopped
    • 3 teaspoons ground cumin
    • 2 cloves garlic, chopped
    • 3 tablespoons ground coriander
    • 1 inch (2.5 cm) ginger, chopped
    • 5 cardamom pods
    • 1 tablespoon fresh coriander leafs, chopped
    • 1 teaspoon salt
    • 4 teaspoons paprika powder
    • 5 oz (150 gr) (1 little pot) yogurt
    • 1 teaspoon chili powder
    • 7 oz (220gr) tender topside beef, cut in 1 inch (2.5 cm) cubes
    • oil to fry

    Directions

    1. Put one onion, garlic, ginger, paprika, chili powder, cumin, coriander, yogurt and salt in the food-processor. Process until mixture is smooth.
    2. Heat oil in a large pan. Fry the remaining onion until just soft.
    3. Add the meat and fry until it is well coated and starts to brown.
    4. Add cardamom pods and yogurt mixture
    5. If you use a crock pot, put all in the crock pot now.
    6. Simmer, covered, for 1 hour or until the meat is tender.
    7. Garnish with fresh coriander.

  • Comments Off on Indian Beef Stew : 2 times onion (Beef Stew : do Piaz)
  • Friday
    Dec 28,2007

    Ingredients :

    · 1 lb. chicken, cut into serving pieces
    or any choice cuts of your liking like thighs, drumsticks or wings)
    · 1 thumb-sized fresh ginger root, cut into strips
    · 2 cloves garlic, crushed
    · 1 onion, chopped
    · 2 tbsp. patis (fish sauce)
    · salt, to taste
    · 4 to 5 cups water (or rice water – 2nd washing)
    · 2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)
    · 1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinach · vegetable oil

    Cooking Procedures :

    1. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.
    2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.
    3. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then add sili leaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.
    4. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.

  • Comments Off on Tinolang Manok (Chicken Ginger Stew with Vegetables)
  • Skillet Pork Stew

    Friday
    Dec 28,2007

    Ingredients :

    · 1 lb. lean pork
    · 2 tbsp. all-purpose flour
    · 1/4 tsp. salt
    · 1/4 tsp. pepper
    · 2 tbsp. vegetable oil
    · 1 onion, coarsely chopped
    · 1 cup apple juice (or water)
    · 2 tsp. Dijon mustard
    · 2 tsp. vinegar
    · 1/2 tsp. dried thyme
    · 4 cloves garlic, halved
    · 2 carrots, cut in (5 cm) pieces
    · 2 apples, peeled and quartered
    · 5 small potatoes, quartered · 1 cup frozen peas

    Cooking Procedures :

    1. Cut pork into 1 inch cubes. In a bag, combine flour, salt and pepper. Add pork and shake to coat. Set aside.
    2. In a large skillet, heat half of the oil over low heat. Cook onion for 5 minutes and transfer to a clean bowl.
    3. Heat remaining oil over medium-high heat. Cook pork in batches until browned all over, adding more oil if needed. Add to bowl.
    4. Pour apple juice into the skillet. Bring to boil, scraping up brown bits from bottom of the pan. Stir in mustard, vinegar and thyme. Return pork and onion to skillet. Add garlic, carrots and apples. Cover and bring to a boil. Reduce heat and cook for 15 minutes while stirring occasionally.
    5. Add potatoes and cook for another 15 to 20 minutes or until meat and vegetables are tender. Stir in peas and cook for another 5 minutes.
    6. Remove from heat. Transfer to a serving dish. Serve hot.

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  • Friday
    Dec 28,2007

    Ingredients :

    · 1/2 lb. pork, sliced
    · 2 tbsp. vegetable oil
    · 3 cloves garlic, minced
    · 1 onion, chopped
    · 2 tomatoes, chopped
    · 1/2 squash, cubed
    · 2 cups sliced okra
    · 2 cups 1-1/2 inch long cut sitaw (yard long beans)
    · 2 eggplants, sliced
    · 1 ampalaya (bitter gourd and/or bitter melon), sliced
    · 1 to 1-1/2 cup water
    · 2 to 3 tbsp. bagoong alamang (salted shrimp paste)

    Cooking Procedures :

    1. In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown.
    2. Stir in garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.
    3. Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine.
    4. Pour in water and add the bagoong alamang, and bring to a boil.
    5. Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend.
    6. Immediately remove from heat. Transfer to a serving dish. Serve hot.

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  • Old-Fashioned Beef Stew

    Friday
    Dec 28,2007

    Ingredients :

    · 1/4 cup all-purpose flour
    · 1 tsp. salt (optional)
    · 1/2 tsp. pepper
    · 2 tbsp. vegetable oil
    · 1-1/2 lb. stewing beef, cut into (4 cm) cubes
    · 2 medium onions, chopped
    · 3 cloves garlic, finely chopped
    · 1 tsp. dried thyme
    · 1 tsp. dried marjoram
    · 1 bay leaf
    · 1 cup red wine (or additional beef stock)
    · 3 tbsp. tomato paste
    · 3 cups low-sodium beef stock
    · 5 carrots
    · 2 stalks celery
    · 1-1/2 lb. potatoes
    · 12 oz. green beans
    · 1/4 cup chopped fresh parsley

    Cooking Procedures :

    1. Combine flour, salt (if using) and pepper in a heavy plastic bag. In batches, add beef to flour mixture and toss to coat. Transfer to a clean plate. Reserve remaining flour mixture.
    2. In a Dutch oven (or a large saucepan), heat half the oil over medium-high heat. Cook beef in batches, adding more oil as needed until browned all over. Transfer to a clean plate and set aside.
    3. Reduce heat to medium-low. Add onions, garlic, thyme, marjoram, bay leaf and remaining flour mixture to pan. Cook and stirring occasionally for 4 minutes or until onions are softened.
    4. Add in wine (or additional beef stock, if using) and tomato paste. Cook, stirring, to scrape up brown bits at the bottom of the pan. Return beef and its juices to pan and pour in stock.
    5. Bring to a boil, stirring until slightly thickened. Reduce heat and cover. Let it simmer over medium-low heat, stirring occasionally for an hour.
    6. Meanwhile, peel carrots and halve lengthwise. Cut carrots and celery into (4 cm) chunks. Peel potatoes and quartered. Add vegetables to pan. Cover and let it simmer for another 30 minutes.
    7. Trim ends of beans and cut into (5 cm) lengths. Stir into stew, adding more stock if necessary until vegetables are just covered. Cover and simmer for another 30 minutes more or until vegetables are tender.
    8. Remove bay leaf and stir in chopped parsley. Adjust seasonings with salt and pepper, if desired.
    9. Remove from heat. Transfer to a serving dish. Serve hot.

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  • Beef Stew

    Friday
    Dec 28,2007

    Ingredients :

    · 4 pcs. bacon strips
    · 1-1/2 lb. beef, cut into chunks
    · 4 cloves garlic, crushed
    · 1 onion, chopped
    · 1 can (156 mL) tomato paste or 1 can (398 mL) tomato sauce
    · 1-1/2 cup water
    · 10 small white onions, whole
    · 1 bay leaf
    · salt and pepper
    · 1 cup green peas
    · 1 red bell pepper, cut into strips
    · 1 green bell pepper, cut into strips
    · 2 carrots, cubed
    · 3 to 5 potatoes, peeled, quartered and fried
    · 2 to 3 tbsp. breadcrumbs, for thickening

    Cooking Procedures :

    1. Wash potatoes. Peeled and quartered. Fry until golden brown and set aside.
    2. Spread bacon strips on a hot pan over medium heat. Fry bacon until becomes crispy. Drain bacon strips on paper towels and set aside.
    3. In the same pan, put beef chunks and stir-fry until golden brown. Add in garlic and chopped onion. Sauté for a few minutes until soft and wilted.
    4. Pour in tomato paste (or tomato sauce, if using). Stir and bring to boil for about 3 to 5 minutes. Add water, whole onions, bay leaf and season with salt and pepper. Cover and lower the heat. Let it simmer until meat is tender. Add 1/2 cup water if sauce dries up and meat is still tough. Continue cooking.
    5. When meat is almost done, add green peas, pepper strips, cubed carrots and fried potatoes. Cook for another 8 to 10 minutes.
    6. Thicken sauce with breadcrumbs. Stir to blend and let it simmer for a few more minutes. Remove from heat.
    7. Transfer to a serving dish and arrange crispy bacon on top. Serve hot.

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  • Southwestern Pork Stew

    Friday
    Dec 28,2007

    Ingredients :

    · 4 tsp. olive oil, divided
    · 1 lb. lean stewing pork, cut into (2 cm) cubes
    · 2 medium onions, chopped
    · 3 cloves garlic, finely chopped
    · 4 tsp. chili powder
    · 1-1/2 tsp. dried oregano leaves
    · 1 tsp. ground cumin
    · 3/4 tsp. salt (optional)
    · 1/2 tsp. hot pepper flakes
    · 3 tbsp. all-purpose flour
    · 2 cups low-sodium beef or chicken stock
    · 1 can (796 mL) tomatoes, including juice, chopped
    · 2 bell peppers (assorted colors), cubed
    · 2 cups frozen corn kernels
    · 1 can (540 mL) kidney beans (or black beans), drained and rinsed
    · chopped cilantro (optional)

    Cooking Procedures :

    1. In a Dutch oven or a large saucepan, heat 2 tsp. olive oil over high heat. Add pork in batches and stir-fry until lightly brown. Transfer to a clean plate.
    2. Add remaining oil to pan. Reduce heat to medium. Add onions, garlic, chili powder, oregano, cumin, salt (if using), and hot pepper flakes. Cook while stirring occasionally for 2 minutes or until onions are softened.
    3. Sprinkle with flour. Pour in stock and tomatoes with juice and bring to a boil, stirring until thickened. Return pork and its juices back to pan. Reduce heat. Cover and simmer for an hour or until meat is tender.
    4. Add bell peppers, corn and kidney beans. Let it simmer covered for about 15 minutes or until vegetables are tender.
    5. Remove from heat. Transfer to a serving dish and garnish with chopped cilantro, if desired. Serve hot.

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