931 seasoned flour for beef Recipes

stew meat, seasoned flour, oil, onions, sliced, garlic cloves, whole, carrots, sliced, fresh herb (your choice ), salt and pepper, beef stock, guinness beer

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

beef, chunks (preferable tender meat, about 820 g), lambs kidney, cut into chunks (or use 1 3/4 lb beef, about 820g), flour (60ml), seasoning, of your choice added to the flour, onion, large, chopped (preferably red onion), garlic cloves, chopped, crushed, worcestershire sauce, beer (250 ml, and in the us you can use a little more than a cup), green olives, drained, pitted (200 ml), lemon zest, roughly grated, anchovy fillets, olive oil, capers, chopped, handful chopped parsley

lean stewing beef (1 inch cubes ), seasoned flour, seasoned with your favorite seasonings, extra virgin olive oil, dry mustard, spanish onion, sliced, whole bulb of garlic, peeled, separated and coarsely chopped, port wine (or any good red wine), whole baby carrots, peeled, rutabaga, peeled, cut into large cubes, head celery, cut into 1 inch lengths with leaves, mushrooms, quartered, cayenne pepper, dried thyme, worcestershire sauce, creamed horseradish, salt, water, scrubbed do not peel quartered white potatoes

beef stew meat, large chunks or 3 lbs pot roast, kosher salt , to taste, pepper , to taste, canola oil or 3 tbsp olive oil, flour, onion, peel and sliced thick in rounds, garlic cloves, peel and smashed, plain diced tomatoes with juice, dry red wine, good enough to drink, beef broth, dried thyme leaves, whole bay leaves, red onions, peeled, sliced thick, carrots, peeled and cut into 2-inch chunks, parsnips, peeled , cut into 1/2-inch coins, yukon gold potatoes, peels on and cut into chunks, olive oil, kosher salt, season to taste, fresh ground black pepper, season to taste

beef stew meat, baby carrots, corn, green beans, potatoes, onion, green onions, water, beef bouillon cubes, flour, olive oil, salt (to taste), ground pepper (to taste), onion powder (to taste), chili powder (to taste), cumin (to taste), season all (to taste), paprika (to taste)

beef stew meat, king arthur unbleached all-purpose flour, butter, cubed, diced onion, garlic clove, minced, beef broth, cider vinegar, tomato paste, bay leaf, salt, lemon-pepper seasoning, dried thyme, cooked rice or noodles

carrots, washed peeled and cut in two, potatoes, washed and peeled, onion, boneless beef cube, celery ribs, washed and cut into 2-3 inch chunks, seasoning salt (for beef cubes, to taste), water, ketchup, warm water, flour

beef sirloin, cut into about 1-inch cubes (you can really use any cut of beef that you like), flour, seasoning salt, black pepper, olive oil, onions, finely chopped, minced fresh garlic, dried red pepper flakes (optional or to taste), dried thyme, dried oregano, whole tomatoes (well drained and chopped ), bay leaves, salt and pepper, beef consomme , undilute (can use beef broth in place of consomme), worcestershire sauce, dry red wine, cooked pasta, grated parmesan cheese (optional)

good-size slices young beef liver, seasoned flour, butter, bacon or salt pork, diced, onions, sliced, red wine, garlic, finely chopped, croutons, garnish: chopped parsley and chives

stewing beef, trimmed and cut into 1in cubes, seasoned flour , for dusting, butter, sunflower oil, onions, roughly chopped, button mushrooms, guinness stout, tomato paste, sugar, bouquet garni (1 bay leaf, 2 sprigs of thyme, 2 sprigs of parsley, 1 sprig of rosemary, tied together with a string), black pepper, shiitake mushrooms

stewing meat such as round steaks, mixed vegetables , chopped such as potatoes & carrots, seasoned flour (use salt & pepper), butter, onion, thinly sliced, garlic clove, crushed, brown sugar, beer, water, worcestershire sauce, soy sauce

beef stew meat , cut into bite-sized pieces, kosher salt, plus more for seasoning, ground black pepper, plus more for seasoning, all-purpose flour, canola oil, frozen sliced carrots, sliced brown mushrooms, diced red potatoes, diced tomatoes, grated bittersweet chocolate, crushed garlic, meatloaf seasoning (recommended : mccormick), low-sodium beef broth, red wine , preferably merlot, leek, white part only, sliced and cleaned

chuck roast (cubed ), seasoned flour (as needed), olive oil, butter, onion (minced ), mushroom (sliced thin), beef broth (or good quality homemade strong chicken broth), tomato paste, poultry seasoning, dry mustard, paprika

best quality stew beef (buy a whole roast, and cut it in 2 inch cubes yourself and save the money by doing the work), seasoned flour for dredging (salt and pepper mixed in flour), onions sliced (1 onion per lb of beef cubes), garlic cloves minced, rashers of thick cut bacon, diced, dark ale-actually use 2 bottles, beef broth, thyme, red wine vinegar, brown sugar, red skin potatoes , roasted after being rolled in oil and coarse salt

chuck cubed, raw, flour, beef consomme, water, olive oil, cajun seasoning (mccormick ), montreal steak seasoning, peeled baby carrots, red potatoes, peeled, quartered , or 4 idahoes, onion, peeled, chopped, garlic, peeled, chopped

sirloin steak, steak seasoning, flour, seasoned with, salt and pepper, crumbled corn flakes, chopped pecans, parmesan cheese, paprika, nutmeg (optional), margarine or 1/4 cup butter, flour, half-and-half or 1 cup milk, sharp cheddar cheese, grated, worcestershire sauce

boneless beef top sirlion roast (3 lb each), chopped green chilies, onion, chopped, jalapeno peppers, seeded and chopped, garlic cloves,sliced, chili powder, ground cumin, salt-free seasoning blend ,(optional), beef broth, flour tortillas (7 inches), warmed, diced tomatoes , shredded lettuce, shredded cheese, (optionsal), salsa