1213 beef stew bay Recipes

beef stew meat , cut into 3/4-inch pieces or 1 1/2 lbs venison, flour, shortening (add more if need be), salt & pepper, season according to taste, onion, chopped fine, worcestershire sauce, water, beef bouillon granules, thyme, bay leaf, lemon juice (this tenderizes the meat), carrots, sliced thin, potatoes, cubed small, green bell peppers, chopped fine or 1/2-1 yellow bell pepper, stalk celery, sliced thin, mushroom stems and pieces, drained, whole tomatoes, cut up, frozen peas (*see note ) (optional), flour (i use cornstarch), cold water, kitchen bouquet , browning & seasoning sauce (optional)

beef stew meat, cut into 1 inch cubes, all-purpose flour, salt, ground black pepper, oil, garlic, minced, bay leaf, paprika, worcestershire sauce, onion, chopped, beef broth, potatoes, diced, carrots, sliced, stalk celery, chopped

beef stew meat, salt, pepper, canola oil, carrots , cut into 2-inch pieces, celery ribs, cut into 2-inch pieces, onions, cut into wedges, garlic cloves, minced, water, dijon mustard, worcestershire sauce, whole peppercorns, bay leaves

vegetable oil, butter or 1 tbsp margarine, boneless beef stew meat or 2 lbs beef chuck, cut into 1 1/2 inch pieces, onion, chopped, flour , plus, flour, red wine, beef broth, parsley sprigs, garlic clove, minced, dried thyme or 1 sprig fresh thyme, bay leaf, salt and pepper, to taste, carrots, peeled and cut into 1 inch pieces or 8 oz baby carrots, halved, white boiling onions (about 2-3), butter or 1 tbsp margarine, fennel bulb, stalks discarded (optional), frozen peas, thawed or 1 lb fresh peas, shelled, parsley, minced

russet potatoes, carrots, onion, tomato soup, fondue beef or 1 lb stewing beef (thawed), bay leaves, beef bouillon cubes, oregano, fresh ground pepper

olive oil, beef stew meat, cut into1 -pieces, mushrooms, cut in half , about 8 oz, carrots, diagonally cut, onion, coarsely chopped, celery, sliced, garlic cloves, minced, water, cabernet sauvingnon or other dry red wine, dried thyme, kosher salt, black pepper, coarsely ground, stewed tomatoes , no salt added, undrained, bay leaves, sliced ripe olives, undrained, red wine vinegar, chopped fresh italian parsley

olive oil, beef stew meat , cut into 1-inch pieces, halved mushrooms (about 8 oz), diagonally cut carrot, coarsely chopped onion, sliced celery, garlic cloves, minced, water, cabernet sauvignon or other dry red wine, dried thyme, kosher salt, coarsely ground black pepper, no-salt-added stewed tomatoes, undrained, bay leaves, sliced ripe olives, drained, red wine vinegar, chopped fresh flat-leaf parsley

olive oil, beef stew meat , cut into 1-inch pieces, halved mushrooms (about 8 oz), diagonally cut carrot, coarsely chopped onion, sliced celery, garlic cloves, minced, water, cabernet sauvignon or other dry red wine, kosher salt, dried thyme, coarsely ground black pepper, no-salt-added stewed tomatoes, undrained, bay leaves, sliced ripe olives, drained, red wine vinegar, chopped fresh flat-leaf parsley

beef stew meat , cut into 1-inch pieces, italian salad dressing, water, beef bouillon granules, diced tomatoes, undrained, condensed beef broth, tomato sauce, garlic, minced, bay leaf, salt, dried oregano, ground black pepper, potatoes, quartered, carrots , cut into 1-inch pieces, green bell pepper, cut into 1/2-inch dice, onion, chopped, all-purpose flour, cold water

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.

beef stew meat, potatoes, yellow onion, frozen snow peas, carrots, sized parsnips, tomato, red wine, port, bourbon, stock, garlic, pepper, rosemary, bay leaf, oregano, thyme, chili powder, parsley flakes, beef stew seasoning, worcestershire sauce, olive oil, balsamic vinegar

beef broth, beef stew meat, cubed, teriyaki sauce, chopped onion, minced garlic, flour, sliced carrots, paprika, cubed potatoes, sliced stalk of celery, bay leaf, salt and pepper to taste

beef stew meat, vegetable oil, water, worchestershire sauce, garlic, bay leaves, onion, sliced, salt, sugar, black pepper, paprika, allprice, or ground cloves, stalk carrots, stalk celery, cornstarch

beef chuck, cut into 1 1/2-inch cubes, salt, fresh ground pepper, vegetable oil, onions, chopped (about 2 cups), garlic cloves, minced, flour, red wine, beef broth, bay leaves, dried thyme, carrots, peeled , cut into 1/2-inch thick slices, russet potatoes, peeled , cut into 1/2-inch slices, frozen peas, minced fresh parsley

beef stew meat, carrots, peeled & cut into chunks, onion, peeled & cut into chunks, potatoes, peeled & cut into chunks, rutabaga, peeled & cut into chunks, garlic cloves, bay leaves, stewed tomatoes, ketchup, low sodium beef broth, water, low-sodium beef bouillon cubes, worcestershire sauce, paprika, oregano, black pepper

beef stew meat, all-purpose flour, frozen stew vegetables (onion, potatoes, carrots), diced tomatoes (undrained ), bay leaf, lipton beef and onion soup mix, dry red wine or 1/2 cup water

need a crockpot that s at least 4 quart capacity ., beef stew meat (or a nice cut of meat that you ve, chunked into stew meat ), cinnamon sticks (mine were about 3-4 long), bay leaves (i used 1 big and 1 small), ground cumin, allspice (i added a couple more pinches later on), red pepper flakes (no......i swear stew won tsp be spicy serving time), kosher salt (i m not a salt eater so i started with 1 tbsp, then added more later), beef stock (can use broth, bouillon cubes & water, etc), baby carrots (or pared/chopped grown-up carrots, or grated carrots-you pick), sized potatoes (washed &) chunked into bite size pieces-peeled if you wish, sweet potatoes (washed &) chunked into bite size pieces-peeled if you wish, chopped green onions or 1 large onion chopped, baby tomatoes cut in 1/2 s , or 2 large chopped tomatoes, more peeled, smashed cloves of garlic (we re garlic fiends, so i used the whole bulb), add-ins i plan to try : quinoa, parsnips, mushrooms, zucchini, cabbage & maybe a little turnip)

beef stew meat, marsala wine, onion, quartered, mccormick grill seasoning, beef bouillon paste , better than bouillon beef flavor, water, bay leaf, carrots , sliced on an angle, stalks celery, chopped into 1/2-inch pieces, sliced mushrooms, salt & pepper, olive oil, butter, wondra flour, egg noodles