Beef Stew Ala Scott Gruhn Recipes

ULTIMATE BEEF STEW

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

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 SCOTT GRUHN

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

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.

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.

BEEF STEW ALA SCOTT GRUHN

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.