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Tag: Stew

  • Lamb Stew

    Lamb Stew

    Smoked pancetta cubes
    500g lamb
    Flour for the meat
    Potatoes
    Carrots
    Onions
    Garlic
    Tomato paste
    Stock
    Bay leaves
    Thyme
    Rosemary
    Red wine

    I fry some smoked pancetta cubes first and use the oil they create. Then add the meat that has been floured. I used some red wine, salt, pepper, onions, garlic, tomato paste, stock, bay leaves, potatoes, carrots, thyme, and rosemary too if lamb

    Source: Dan

  • French Beef Stew

    French Beef Stew

    3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces
    2 teaspoons salt
    1 teaspoon freshly ground black pepper
    3 tablespoons olive oil
    2 medium yellow onions, cut into 1-inch chunks
    7 cloves garlic, peeled and smashed
    2 tablespoons balsamic vinegar
    1½ tablespoons tomato paste
    ¼ cup all-purpose flour
    2 cups dry red wine
    2 cups beef broth
    2 cups water
    1 bay leaf
    ½ teaspoon dried thyme
    1½ teaspoons sugar
    4 large carrots, peeled and cut into 1-inch chunks on a diagonal
    1 pound small white boiling potatoes (baby yukons), cut in half
    Fresh chopped parsley, for serving (optional)

    1. Preheat the oven to 325°F and set a rack in the lower middle position.
    2. Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
    3. Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
    4. Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm — or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat. Garnish with fresh parsley, if desired.
    5. Note: If you don’t have a Dutch oven or covered pot that is appropriate for the oven, the stew can be cooked on the stove. The timing will be the same and it should be cooked over the lowest setting.
    6. Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.

    Source: https://www.onceuponachef.com/recipes/beef-stew-with-carrots-potatoes.html

  • French Venison Stew

    French Venison Stew

    2 pounds venison, cubed
    1 cup coarsely chopped yellow or white onions
    3 medium carrots, cut into 1/4-inch slices
    1/4 cup finely chopped celery
    3/4 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    2 teaspoons dried parsley
    1/2 teaspoon dried thyme
    1/4 teaspoon dried crushed rosemary
    1 cup dry red wine
    3/4 cup beef stock
    5 slices bacon, coarsely chopped
    2 tablespoons all-purpose flour
    Vegetable oil, if needed, optional
    1 teaspoon tomato paste

    1. Put 2 pounds cubed venison on one side of a large baking dish. Put 1 cup coarsely chopped yellow or white onion, 3 medium carrots, cut into 1/4-inch slices, and 1/4 cup finely chopped celery on the opposite side. Sprinkle 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper, followed by 2 teaspoons dried parsley, 1/2 teaspoon dried thyme, and 1/4 teaspoon dried crushed rosemary evenly over the meat and vegetables.
    2. Combine 1 cup dry red wine and 3/4 cup beef stock. Pour the mixture over the meat and vegetables. Cover and marinate in the refrigerator for 8 hours, or up to overnight.
    3. Remove the meat and vegetables from the marinade to separate bowls. Reserve the marinade for use later in this recipe.
    4. In a large Dutch oven or other heavy-duty pot, add 5 slices bacon, coarsely chopped, and cook over medium heat, stirring occasionally until it crisps.
    5. Transfer to a paper-towel-lined plate to drain.
    6. Pat the venison dry with paper towels. Toss the meat chunks with 2 tablespoons all-purpose flour. Working in batches if needed, brown the meat in the bacon grease over medium-high heat until golden. Replenish the pan with vegetable oil if needed.
    7. Return all the meat to the pot. Add 1 teaspoon tomato paste and cook, stirring continually, until the meat and paste are combined, about 1 minute.
    8. Add the marinated vegetables, crisped bacon, and the reserved marinade, to the pot.
    9. Cook the mixture, covered, over low heat until the meat and vegetables are tender, and the sauce has thickened, 45 minutes to 1 hour. Serve warm.

    Source: https://www.thespruceeats.com/venison-stew-recipe-1375519