Beef Stew Ala Scott Gruhn Recipes

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ULTIMATE BEEF STEW



Ultimate Beef Stew image

Ina Garten couldn't possibly have known when she started working on her latest cookbook how much we'd all need comfort food right now. She came up with the concept for Modern Comfort Food more than two years ago, figuring the book would arrive just before the presidential election and that we might be a bit stressed. "Little did I know that 2020 would bring so much more," she says. "Right now I think we just want really simple comforting foods that make us feel good." In many ways, the book seems meant to be. "It was the easiest one I've ever written. I tend to gravitate toward comfort food anyway, and I found that the book just flowed in a way I don't ever remember." Many of the recipes are the culmination of years of experimentation and taste memories. This beef stew was inspired by the takeout stews Ina and Jeffrey ate in their tent when they camped outside Paris in the spring and summer of 1971. "Over the years I learned a lot about what makes beef stew really delicious," she says. "A nice red wine, short ribs instead of chuck. It's a classic recipe, just done in a more modern way."

Provided by Ina Garten

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 15

3 tablespoons good olive oil
4 ounces small-diced pancetta
3 pounds boneless short ribs, cut in 1 1/2-inch chunks (4 1/2 pounds on the bone)
Kosher salt and freshly ground black pepper
1/4 cup Cognac or brandy
1 cup hearty red wine, such as a Côtes du Rhône or Chianti, divided
2 cups chopped yellow onions (2 onions)
2 cups chopped fennel, trimmed and cored (1 large bulb)
2 tablespoons minced garlic (6 cloves)
1 (14.5-ounce) can diced tomatoes, including the juices
2 tablespoons tomato paste
2 cups beef broth, such as College Inn
1 pound carrots, scrubbed and cut 1/2 inch thick diagonally
1 pound Yukon Gold potatoes, scrubbed, 1-inch diced
10 ounces frozen peas

Steps:

  • Preheat the oven to 300˚ F.
  • Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
  • Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
  • Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
  • Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
  • Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.

PAULINE WERNER'S BEEF STEW



Pauline Werner's Beef Stew image

A classic, simple beef stew recipe that my grandmother developed and that is now being enjoyed by a fourth generation in my family. Delicious with salad and a crusty bread.

Provided by Martha Schrenk

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h15m

Yield 6

Number Of Ingredients 11

2 tablespoons vegetable oil
2 pounds lean beef, cut into 1-1/2 inch cubes
2 tablespoons all-purpose flour
1 pinch salt
1 pinch ground black pepper
1 onion, diced
1 bay leaf
1 (8 ounce) can tomato sauce
2 potatoes, peeled and cut into large chunks
4 carrots, cut into large chunks
3 stalks celery, thickly sliced

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.

Nutrition Facts : Calories 463.3 calories, Carbohydrate 24.5 g, Cholesterol 96.8 mg, Fat 25.2 g, Fiber 4.3 g, Protein 33.7 g, SaturatedFat 8.7 g, Sodium 328.8 mg, Sugar 5.9 g

BEEF STEW ALA SCOTT GRUHN



Beef stew ala Scott Gruhn image

Categories     Vegetable     Beef

Number Of Ingredients 13

3 strips bacon
2 pounds beef stew meat
1/2 teaspoon pepper
1/4 teaspoon salt
2 tablespoons canola oil
2 cups carrots, baby
1 onion
1 teaspoon garlic, minced
12 ounces beer, Guiness
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon thyme, dried
2 tablespoons flour

Steps:

  • Dice bacon, cook in large skillet over medium heat til crisp. Drain on paper towels, discard drippings.
  • Sprinkle beef with pepper & salt, brown in skillet in batches, drain. Transfer to 5-qt slow cooker
  • Add carrots, bacon, onion, garlic, bay leaf. In small bowl combine beer, both sauces & thyme, pour over beef mixture.
  • Cover, cook on low 5 1/2 - 6 hrs til meat & vegetables are tender.
  • In small bow combine flour & water till smooth, gradually stir into cooker. Cover, cook on high 30 min til thickened. Discard bay leaf.

LAVOHN'S BEEF STEW



LaVohn's Beef Stew image

I made this and even my picky eater ate it! The aroma that settles in the house is amazing! You can add other vegetables to it, but I couldn't due to the fact that my child would not eat it if he saw something strange in it.

Provided by LaVohn Crabtree

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h40m

Yield 6

Number Of Ingredients 17

⅔ cup all-purpose flour
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
2 tablespoons canola oil
1 ½ pounds cubed beef stew meat
2 cups water
2 cups vegetable broth
2 cups beef broth
1 cup Cabernet Sauvignon
2 teaspoons dried thyme
3 bay leaves
1 onion, diced
1 teaspoon minced garlic
4 carrots, peeled and chopped
4 potatoes, peeled and cubed
2 tablespoons cornstarch, or as needed

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.

Nutrition Facts : Calories 516.3 calories, Carbohydrate 49.8 g, Cholesterol 62.6 mg, Fat 20.8 g, Fiber 6.2 g, Protein 25.1 g, SaturatedFat 6.6 g, Sodium 896.2 mg, Sugar 6.4 g

BEEF STEW ALA DEAN RAMSEY



Beef Stew Ala Dean Ramsey image

This Beef Stew is even better than my mother's was. It was developed by my partner, Dean Ramsey. You can use venison instead of beef. If you have any questions, e-mail me: [email protected]

Provided by Alan Leonetti

Categories     Stew

Time 3h35m

Yield 6 serving(s)

Number Of Ingredients 16

3 1/2 lbs stew meat or 3 1/2 lbs cubed venison
1 large onion
5 medium carrots
3 -4 medium potatoes (cut into wedges) or 1 cup elbow macaroni
1 cup mushroom (sliced)
4 (14 ounce) cans crushed tomatoes
1 (16 ounce) package frozen peas
1 (16 ounce) package frozen lima beans
4 cups water
1 tablespoon garlic powder
1 teaspoon dried rosemary
2 bay leaves
1 tablespoon salt
1 tablespoon pepper
2 cups flour
1/2 cup extra virgin olive oil

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.

Nutrition Facts : Calories 995.6, Fat 30.1, SaturatedFat 6.3, Cholesterol 150.8, Sodium 2057.4, Carbohydrate 102.9, Fiber 17.5, Sugar 19.8, Protein 79.2

BEEF STEW ALA SCOTT GRUHN



Beef Stew ala Scott Gruhn image

Categories     Vegetable     Beef     Dinner

Number Of Ingredients 14

3 strips bacon
2 pounds beef stew meat
1/2 teaspoon pepper
1/4 teaspoon salt
2 tablespoons canola oil
2 cups carrots, baby
1 onion, medium
1 teaspoon garlic, minced
1 bay leaf
12 ounces beer, Guiness
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon thyme, dried
2 tablespoons flour

Steps:

  • Dice bacon, cook in large skillet over medium heat til crisp. Drain on paper towels.Discard drippings.
  • Sprinkle beef with pepper and salt, brown in batches with oil in skillet. Drain
  • Transfer beef to 5 quart slow-cooker, add next five ingredients. In small bowl combine beer, sauces and thyme and pour over beef mixture.
  • Cover, cook on low 5 1/2 - 6 hours til meat and vegetables are tender.
  • Combine flour & water til smooth. Stir gradually into cooker. Cover, cook on high for 30 minutes til thickened. Discard bay leaf.

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Top Asked Questions

How to cook beef stew in the oven?
A slow finish in the oven gives the stew its rich, hearty texture. In large bowl, whisk together flour, salt and pepper; toss with beef to coat. In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total.
What is a good old fashioned Scottish beef stew?
A good old fashioned Scottish beef stew recipe. Meltingly tender beef with onions, carrots, turnip and a rich beef gravy. Pure Winter comfort food! 2 tablespoons beef dripping OR 1 tablespoon butter and 1 tablespoon flavourless oil (this helps to stops the butter from burning)
What makes a good beef stew?
This is, like the title suggests, a good old fashioned recipe – just beef, onions, root vegetables and gravy. If you wanted to, you could deglaze the pan after browning the beef with a little red wine, but I like to keep things nice and simple here. In my mind, no beef stew recipe is complete without a crown of fluffy dumplings.
How do you make the perfect beef stroganoff?
In a large saucepan or Dutch oven, brown the meat in the butter and oil. Season with salt and pepper. Keep the meat aside on a plate. In the same pan, brown the onion. Add oil, if needed. Sprinkle with the flour and stir to combine. Deglaze with the beer and bring to a boil, stirring constantly. Return the meat to the pan.

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