Date: 4 Jan 1997 21:08:27 GMT
Subject: Beef Stew
I need a recipe for good beef stew for my girlfriend, please. She's a good
cook but she just doesn't know this one. We could look in a book, but I
thought I would get better recipes here. Thanx in advance!
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PUERTO RICAN BEEF STEW
3 tablespoons vegetable oil
1 1/2 pounds stewing beef, cut into 1 1/2-inch pieces
1 large onion, chopped
3 large garlic cloves, chopped
1 tablespoon chopped fresh parsley
4 fresh thyme sprigs or 1 teaspoon dried, crumbled
4 bay leaves
2 tablespoons all purpose-flour
2 14 1/2-ounce cans beef broth
2 cups dry red wine
4 large potatoes, cut lengthwise into quarters
3 large carrots, cut into 3/4-inch pieces
1/2 pound green beans, trimmed, halved
Chopped fresh parsley
Heat oil in heavy large pot or Dutch oven over high heat. Add beef in
batches and brown. Using slotted spoon, transfer beef to bowl. Add onion
and garlic to pot and saute 5 minutes. Add parsley, thyme, bay leaves and
flour. Stir 2 minutes. Gradually mix in broth and wine. Return beef to pot
and bring mixture to boil. Reduce heat to medium-low and simmer uncovered
45 minutes.
Add potatoes and carrots to stew. Simmer until meat and vegetables are
tender, stirring occasionally, about 30 minutes. Add green beans and
simmer until beans are tender and gravy is slightly thickened, about 10
minutes. Transfer stew to large bowl. Garnish with chopped parsley and
serve. 6 Servings
HERBED BEEF STEW WITH SUGAR SNAP PEAS
1 tablespoon olive oil
2 pounds beef stew meat, well trimmed
1 large onion, chopped
4 large garlic cloves, chopped
2/3 cup dry red wine
3 cups canned unsalted beef broth
4 plum tomatoes, chopped
2 tablespoons minced fresh thyme
2 teaspoons minced fresh rosemary
4 large carrots, peeled, sliced diagonally into 1-inch pieces
1 pound sugar snap peas
2 tablespoons minced fresh parsley
Heat 2 teaspoons oil in heavy large Dutch oven, preferably nonstick, over
medium-high heat. Add half of beef and cook until beef is brown, stirring
occasionally, about 7 minutes. Transfer beef to bowl. Repeat with
remaining 1 teaspoon olive oil and beef.
Add onion and garlic to Dutch oven and saute until onion is tender, about
10 minutes. Return meat and any juices in bowl to Dutch oven. Stir in
wine. Simmer until liquid is reduced to half, about 5 minutes. Add beef
broth, tomatoes, half of thyme and half of rosemary. Season with salt and
pepper.
Cover, reduce heat to medium-low and simmer until beef is almost tender,
approximately 1 hour.
Stir in carrots. Simmer uncovered until carrots and meat are very tender
and stew is slightly thickened, approximately 45 minutes or less
Stir in peas, parsley, remaining 1 tablespoon thyme and remaining 2
teaspoon rosemary. Cover and simmer until peas are tender, about 5
minutes. 6 Servings