20 beef and stew with crusted Recipes

beef stew meat, minced garlic, dried basil, beef gravy, mixed vegetables, prepared pie crusts

all-purpose flour, divided, salt, pepper, boneless beef round steak , cut into 1-inch pieces, vegetable oil, chopped onion, garlic cloves, minced, water, divided, tomato paste, dried basil, bay leaves, cubed cooked potatoes, sliced cooked carrots, minced fresh parsley, pastries for pastry for single-crust pie (9 inches)

bacon, diced, olive oil, boneless chuck , bottom or top round, cut into 2-inch pieces, onions, sliced, cognac or other brandy, salt, dried thyme leaves, freshly ground pepper, bay leaves, garlic cloves, minced, brown sugar, dark beer or stout, beef broth, country-style bread, crusts removed, dijon mustard, red wine vinegar

stew meat, all-purpose flour, olive oil, carrots , 2-inch pieces, onions , thin wedges, dry red wine, garlic, minced, salt, dried marjoram, dried thyme, mashed potatoes, parmesan cheese, grated

lean stewing beef or 1 1/2 lbs braising beef, trimmed of fat and cubed or 1 1/2 lbs lean ground beef, plain flour, butter, salt, black pepper, onions, peeled and chopped, garlic cloves, peeled and finely diced, carrots, peeled and diced, turnips (optional) or 2 small swede, peeled and finey diced (optional), chopped plum tomatoes, beef stock (made up with half water and beer or beef stock, made up with half water and wine), self raising flour, dried herbs (such as parsley, sage, thyme, majoram and rosemary) or 1 tbsp freshly chopped mixed herbs (such as parsley, sage, thyme, majoram and rosemary), shredded vegetable suet or 4 oz grated frozen butter, water, to mix

lean stewing beef, trimmed and cut into small cubes, seasoned flour, meat drippings or 2 tbsp vegetable oil, onions, finely chopped, carrots, finely sliced, mixed herbs (fines herbs or a mccormick meat spice mix or make your own, i often use sage and rosemary), grated nutmeg, salt, freshly ground black pepper, beef stock, plain flour , sifted, salt, butter, shredded cheddar cheese or 3 oz shredded cheshire cheese or 3 oz shredded lancashire cheese

cubed beef stew meat, onion, diced, pale ale or lager beer, garlic, minced, dried thyme, chopped fresh parsley, worcestershire sauce, salt and pepper to taste, peeled and cubed potatoes, quartered fresh mushrooms, all-purpose flour, pastry for double-crust pie

stewing beef, cut into 6 large chunks, plain flour, vegetable oil, lardons or 5 oz cubed smoked bacon, button onions or 10 shallots, peeled, garlic cloves, crushed flat, bay leaf, parsley, stalks only (leaves reserved), thyme, rosemary, peppercorns, crushed, red wine, tomato paste, sugar, salt, chestnut mushrooms, fresh parsley leaves, chopped, to garnish, stale baguette , crust included (or other bread), chopped parsley, milk, nutmeg, salt and pepper, egg, plain flour, butter, for frying

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

stewing beef (cut into 1-inch bite size pieces), cremini mushrooms (cut in half depending on the size), onions, cut in half and thin sliced, celery root, parsnips, peeled and thin sliced in rounds, beef stock, dark ale i prefer stout beer (1 bottle), fresh rosemary, fresh tarragon, garlic, minced, kosher salt , to taste, ground black pepper, flour, olive oil to saute the meat and the vegetables, crescent rolls , i used pillsbury, butter, blue cheese, dried basil, dried thyme, dried parsley

beef rump or 4 lbs stew meat, cut into cubes, onions, chopped, flour, paprika, canned tomato, beer (optional), worcestershire sauce, brown stock or 4 beef bouillon cubes, dissolved in water, bay leaves, parsley, thyme, mushrooms, whole or sliced, salt, pepper, flour, baking powder, salt, butter, egg, milk

ground turkey or beef, green pepper, chopped, kidney beans, rinsed and drained, stewed tomatoes, cut up, water, dried minced onion, chili powder, ground cinnamon, brown sugar , optional, mashed potato flakes, pastry for double-crust pie (9 inches), shredded lettuce, divided, shredded cheddar cheese, butter, melted, sesame seeds

chicken broth or 900 ml beef broth or 900 ml vegetable broth, lamb bone (from leftover leg of lamb), lamb (cut into bite size pieces), carrots (cut into bite size pieces), turnips (cut into bite size pieces), onions, diced, garlic cloves, minced, potatoes, diced, red wine (optional) or 1/3 cup white wine (optional), dried thyme or 1 tsp fresh thyme, green peas (can, fresh or frozen ) (optional), celery (thinly sliced ) (optional), water, cornstarch, salt and pepper, liquid gravy browner (to liking), double crust pie crusts, with tops (i use frozen )

whole milk, enough to just cover bread, two 1-inch slices good-quality white bread, crust trimmed, ground beef, grated pecorino cheese or parmigiano-reggiano, evoo, fennel seed, crushed red pepper flakes, garlic, grated or finely chopped, egg, a generous handful fresh flat-leaf parsley, finely chopped, salt and freshly ground black pepper, olive oil cooking spray, evoo, plus more for serving, garlic, thinly sliced, onions , chopped1 fresh bay leaf, salt and freshly ground black pepper, tomato paste, beef stock, two 28-oz cans italian tomatoes, a handful fresh basil leaves , torn, white or red skinned potatoes, cubed, green beans, trimmed and cut into thirds on an angle, grated parmigiano-reggiano or pecorino cheese for serving

dinty moore beef stew (or any brand that you like), frozen pie crusts, regular not deep dish, mozzarella cheese, shredded

lean stew meat, trimmed and cut into small cubes, flour, seasoned with salt and pepper, oil, onions, finely chopped, carrots, finely sliced, mixed herbs, nutmeg, grated, salt and pepper, beef stock, flour , sifted, salt, butter, cheshire cheese, grated (you can also use lancashire cheese)

potatoes, cubed very small, carrots, cubed very small, onion, diced small, stalk celery, diced small, double crust pie crust (top and bottom), lean ground beef or 2 lbs stew beef chunks, beef bouillon, water, salt and pepper, cornstarch , plus, water , to dissolve

all-purpose flour, salt, black pepper, freshly ground, stewing beef, cubed, vegetable oil, onions, sliced, garlic cloves, minced, beer, beef stock, brown sugar, red wine vinegar, bay leaves, dried thyme leaves, salt, nutmeg, black pepper, freshly ground, french bread, crusts removed, dijon mustard