13 round stew meat Recipes

beef broth, hoisin sauce, hot sauce, fresh garlic cloves, minced, fresh ginger, grated, beef round steak, cubed or 1 1/2 lbs beef chuck stew meat, yellow onions, cut in large dice, baby carrots, celery ribs, cut into 3/4-inch chunks

salt, ground black pepper, ground cinnamon, ground allspice, o-bone (round-bone ) lamb shoulder chops, well trimmed, cut into 1-inch pieces, or 2 lb lamb stew meat, olive oil, chopped onions, garlic cloves, minced, minced peeled fresh ginger, water, blood oranges, chopped fresh parsley, honey

vegetable oil, unsalted butter, smoked thick slab bacon , cut into 1/2-inch strips, onion, sliced, garlic clove, finely minced, beef round steak, and cut into 1-inch cubes (with some fat) or 2 -3 lbs chuck stew meat, cut into 1-inch cubes (with some fat), white pearl onions, blanched for 1 minute and peeled, white mushrooms or 3/4 lb a combination of shiitake and cremini mushroom, cleaned, trimmed, and quartered, all-purpose flour, salt & freshly ground black pepper, hearty red wine , such as a french bordeaux or 3 cups a california burgundy wine, cognac, fresh thyme , 2 sprigs parsley, and 1 large bay leaf tied together with kitchen string, minced fresh parsley, for garnish

lean stew meat or 1 lb top round beef, cubed, broccoli florets, sliced carrot, button mushroom, sliced, red onion, sliced, pie crusts, 1 for the top and 1 for the bottom of dish, idahoan brand instant mashed potatoes, cheddar cheese, shredded, flour, beef bouillon granules or 1/2 cup beef stock, chopped garlic clove, soy sauce, extra-light virgin olive oil, butter, pepper, salt, basil (optional), garlic powder, onion powder (optional), sherry wine

top round steaks, trimmed and pounded out, canned stewed tomatoes, yellow onion (to taste), green pepper, stalks celery, baby carrots (1/2 a bag), russet potatoes, carton beef broth, minced onions, extra virgin olive oil (only used to brown meat), flour (just to dredge meat), salt and pepper

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.

boneless stewing beef , such as chuck, short-rib meat or 2 bottom round steaks, olive oil, onion, finely chopped, carrot, finely chopped, celery rib, with leaves finely chopped, garlic cloves, chopped, dry red wine, crushed tomatoes , with juice, crushed tomatoes in puree, dried basil, dried oregano, crushed red pepper flakes

hot hungarian paprika, olive oil, extralean beef stew meat (beef round chunks), presliced mushrooms, diced green bell pepper, diced onion, dry red wine or less-sodium beef broth, no salt-added tomato sauce, salt, less-sodium beef broth, water, all-purpose flour, uncooked wide egg noodles, reduced-fat sour cream

boneless round steak (stew meat), diced tomatoes, undrained, water, potatoes, diced (i use more ), onions, diced, celery ribs, sliced, carrots, sliced, beef bouillon cubes, dried basil, dried oregano, salt, pepper, garlic, frozen mixed vegetables

brown sugar, cooking oil, diced green peppers, salt, sliced carrots, sliced celery, sliced onion, stew meat (i use round steak), tomato sauce (8oz), vinegar, water, worcestershire sauce

top round beef or 2 lbs stewing beef or 2 lbs round roast, cream of mushroom soup, cream of celery soup, worcestershire sauce, mushrooms or 8 oz sliced fresh, celery salt, garlic powder, stalk celery, sliced thin, salt , to taste, pepper , to taste, flour , to coat meat, onions, water, white wine, onion soup mix