Beef Stew Ala Dean Ramsey Recipes

GORDON RAMSAY'S BEEF STEW RECIPE

Steps:

• Preheat the oven to 150℃. Season the beef with salt and pepper. Then, dust it with flour.
• In a large casserole, heat oil over medium heat. Cook the beef in it until the beef turns brown.
• Then, add carrots, shallots, garlic, thyme, and bay leaves to it.
• Add some ale to deglaze and scrape. Then. Add the puree and the stock to it. Stir it for 2-3 minutes.
• Cover it with a lid and place the casserole in the oven. Cook it for about 2 and a half hours.
• Meanwhile, mix flour, suet, salt, pepper, and mustard in a bowl. Add warm water to it and mix to make a dough.
• Make small balls from this dough.
• Then, take the stew out of the oven and increase the temperature of the oven to 180℃.
• Place the dumplings in the stew and cover it with the lid. Cook it in the oven for 25 minutes more.
• Your beef stew with mustard dumplings is ready.

LAVOHN'S BEEF STEW

Steps:

• In a bowl, stir together the flour, black pepper, salt, and garlic powder. Heat canola oil in a skillet over medium heat. Dredge the pieces of beef in the seasoned flour, and brown the beef on all sides in the hot oil.
• Mix together the water, vegetable broth, beef broth, Cabernet wine, thyme, bay leaves, onion, and garlic in a large Dutch oven or heavy pot. Add the beef, bring to a boil, and reduce heat to a simmer. Cook the stew until beef is very tender and liquid has reduced, about 1 1/2 hours. Stir in the carrots and potatoes, bring back to a boil, and simmer until vegetables are tender, about 30 more minutes.
• Mix the cornstarch in a small bowl with a little water until smooth, and stir into the stew. Simmer until thickened, stirring constantly. Adjust salt and pepper before serving.

VENISON STEW ALA DEAN RAMSEY

Steps:

• Cube the venison into 1 ½ inch cubes. Cut the onion into wedges. Slice the carrots crosswise into 1 ½ inch pieces. Slice the mushrooms.
• In a skillet, heat the olive oil over medium-high heat.
• In a large mixing bowl, combine the flour, salt and pepper. Coat the cubed venison well and brown both sides in the hot olive oil.
• In a large stew pot, add the tomatoes, water, rosemary, bay leaves and garlic powder. Bring to a simmer. Add the onion, carrots, peas, lima beans, browned cubed venison and mushrooms. Continue to simmer for about 2 hours.
• Then add the wedges of potatoes or macaroni and continue simmering about 1 more hour, stirring occasionally. Check seasoning for salt and pepper and adjust if necessary.

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.

BEEF STEW ALA DEAN RAMSEY

Steps:

• Cube the round steak or venison into 1 1/2" cubes.
• Cut the onion into wedges.
• Slice the carrots crosswise into 1 1/2" pieces.
• Slice the mushrooms.
• In a skillet, heat the olive oil over medium-high heat.
• In a large mixing bowl, combine the flour, salt and pepper.
• Coat the cubed steak well and brown both sides in the hot olive oil.
• In a large stew pot, add the tomatoes, water, rosemary, bay leaves and garlic powder.
• Bring to a simmer.
• Add the onion, carrots, peas, lima beans, browned cubed steak and mushrooms.
• Continue to simmer for about 2 hours.
• Then add the wedges of potatoes or macaroni and continue simmering about 1 more hour, stirring occasionally.
• Check seasoning for salt and pepper and adjust if necessary.