Beef And Black Pudding Stew Recipes

BEEF AND BLACK PUDDING STEW

Steps:

• Add some olive oil to a casserole pan over a medium heat and cook the onions until soft.
• Remove the onions from the pan and set aside.
• In a mixing bowl, add the roughly diced beef and the flour and stir so the meat is covered with flour. The flour will give you a nice thick gravy at the end of the cooking process.
• Add a little more olive oil to the pan and brown the beef, you want to make sure to get some real caramelisation of the meat to bring out the flavour.
• Boil the kettle and prepare about half a littre, or a pint of beef stock, you don't need to be too exact as you will be adding water throughout the stewing process as necessary.
• To the casserole pan, add the beef stock, the sweated onion, the worcester sauce, wholegrain mustard, bay leaves and a healthy dose of black pepper - don't add salt, it's not needed.
• Bring to a simmer, and cook for 2 hours, taking care to give it a regular stir to stop it sticking, and add more water as necessary. The sauce should be thick and glossy, so as not to swamp your plate.
• After 2 hours, the meat is going to be very soft, and will have broken down, so turn it down to a gentle simmer for the last 30 minutes whilst the potatoes are prepared and cooked.
• About 10-15 minutes later, chop the slice of black pudding, and stir it into the stew and it will dissolve and its fats and salts will impart the sauce. I also started to cook my broccoli at this point.
• After another 15 minutes or so, or when the accompaniments are ready, turn off the hob.
• Mash the potatoes, drain the broccoli and plate up the stew.
• Enjoy in some good company!

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

LAMB, BLACK PUDDING & MUSTARD HOTPOT

Steps:

• Heat oven to 180C/fan 160C/ gas 4. Heat half the oil in a frying pan and cook the onions for 5 mins until they are soft and just starting to turn golden. Remove and set aside. Pour the remaining oil into the pan and fry the black pudding for about 1 min on each side. Remove, drain on kitchen paper and set aside.
• Cook the chops in the pan on a high heat so you get a good colour on the outside, but they're not cooked, then drain off the fat. Set the chops aside.
• Layer the ingredients in a deep ovenproof casserole, which holds everything snugly, starting with some potatoes and carrots and dotting half the mustard over each layer of black pudding. Season as you build up the layers and sprinkle the herbs throughout. You should have two layers of chops and finish with overlapping potato slices.
• Pour the hot stock over everything, then brush the top with the melted butter. Cover and bake for 2 hrs, until everything is meltingly tender, removing the lid for the last half hour to crisp up the potatoes.

BLACK PEPPER BEEF STEW

Steps:

• Cut beef finger meat into bite-size pieces and season with black pepper and salt.
• Brown the beef for 2-3 minutes and add the meat into the instant pot.
• Next, using the same pan, saute onion and celery for 3-4 minutes, and add it to the instant pot.
• Add carrots and potatoes to the instant pot and mix everything.
• Season with 3.5 tbsp of oyster sauce, 2 tbsp of black pepper, 2.5 tbsp of ketchup, 2 tbsp of Worcestershire sauce, 1.5 tsp of sugar, three bay leaves, 2.5 tbsp of minced garlic, and 4 cups of beef stock.
• Put the lid on, pressure cook for 30 minutes, and naturally release.

PAULINE WERNER'S BEEF STEW

Steps:

• Heat the oil in a large pot over medium heat. Place the meat in a bowl, sprinkle with flour, and toss to coat. Transfer meat to pot, season with salt and pepper, and brown meat on all sides.
• Fill the pot with enough water to cover the meat, and mix in onion, bay leaf, and tomato sauce. Bring to a boil, reduce heat to low, cover, and simmer for an hour or until the meat is tender.
• Stir in the potatoes, carrots, and celery. Continue cooking over low heat for 45 minutes, until vegetables are tender. Remove bay leaf before serving.

BRAZILIAN BLACK BEAN AND BEEF STEW

Steps:

• In a Dutch oven, with lid, heat oil over medium-high heat and saute celery, carrots, onions, garlic, and bell pepper. Cover and simmer gently for 5 minutes, stirring every now and then to make sure vegetables are not sticking.
• Add meat to vegetables and brown slightly. Add cumin, orange zest and tomatoes; stir and cover pot and simmer for 30 minutes, stirring occasionally.
• Add black beans and simmer, uncovered, for 15-30 minutes more, until stew is nice and thick.
• Season to taste with pepper.

CLASSIC BEEF STEW

Steps:

• In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.

BARBECUED BEEF STEW WITH CHEDDARED CORN PUDDING

Steps:

• Preheat the oven to 325°F.
• Season the beef with salt and pepper.
• In a Dutch oven or large, flameproof casserole dish, heat the oil over med-high heat.
• Sauté the meat in 2 batches, turning frequently, until browned all over (7 minutes per batch).
• As the meat is browned, remove it to a plate.
• Add the onions to the pot and cook, stirring often, until golden brown (7 minutes).
• Return the meat to the pot along with any juices that have collected on the plate.
• Add the beer, vinegar, ketchup, sugar, Worcestershire sauce, cumin, mustard, marjoram, and chipotle.
• Bring just to a boil, cover, and transfer to oven.
• Bake the stew until the meat is fork tender and beginning to fall apart (2-2.5 hours).
• Remove stew from oven, then increase oven temperature to 350°F.
• With a slotted spoon, remove the meat to a bowl.
• Skim all excess fat from the top of the stew.
• Remove the chipotle chile.
• Tear off and discard the stem end and puree the chile in a food processor or blender with 1 cup of the cooking liquid.
• Stir the chile puree back into the stew.
• If the sauce is thin, boil uncovered,.
• stirring often and skimming once or twice, until thickened slightly (5-7 minutes).
• Return the beef to the stew.
• Pour the beef and sauce into a 10x14x3-inch (or 11x13x3-inch) casserole dish.
• Beat the eggs, creamed corn, cayenne pepper, butter, buttermilk, cracker crumbs, cornmeal, baking powder, and baking soda until well blended.
• Stir in the cheese.
• Spoon the corn pudding on top and spread evenly.
• Bake until the corn pudding is golden on top, lightly browned around the edges, and just set in the center (45-55 minutes).