Beef Stew Puchero Recipes

CLASSIC, HEARTY BEEF STEW

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
• Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
• Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
• Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
• Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
• Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

SLOW COOKER BEEF STEW I

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

BEEF PUCHERO (A MEXICAN STEW WITH HOMINY & VEGETABLES)

Steps:

• Slow method for Large Groups:.
• In large stockpot,add beef, veal and knuckle bone. (ask butcher to save you one).
• Fill with cold water just to cover, no more.
• Add salt, cumin and chili powder.
• Cover and cook to a boil for 10 minutes.
• Skim the white scum from water.
• Add tomatoes and hominy to stockpot with juices. Add sugar. Stir.
• In old clean pillowcase or cheescloth bag, layer the vegetables in the order given, starting with corn ending with chili peppers.
• Take one lemon half, squeeze the juice out, as much as you can get, place the lemon cut side down.Add the apple slices and squeeze juice from other lemon half.Pul the lemon half in the sack. Close the sack with twist tie or string.
• Simmer on low heat for 3 hours.
• Dump out the vegies on a large platter and cut in serving pieces.
• Serve meat and juice in a large tureen.
• Serve with tortillas, mexican hot chocolate or beer.
• Fast method:.
• Place everything in a pressure cooker except the apple slices. Cook at 15 pounds pressure for 20 minutes. Take off burner and let steam decrease. After pressure is gone, release lid, and spoon out vegetables on platter, serve meat and broth in a tureen.

BEEF STEW (PUCHERO)

Steps:

• Boil some water in a large saucepan and put in some beef, in large pieces, a boiling fowl, some whole corn cobs, carrots,leeks,chick peas, Spanish-type sausages, and a good-sized piece of boiling bacon.
• Season to taste (according to the saltiness of the bacon).
• Cook for at least 3 hours over a low heat.
• About 20 minutes before serving add some potatoes and cabbage wedges and cook until these are done.

NATIONAL STEW OF ARGENTINE (PUCHERO)

Steps:

• Take a large pot and half-fill it with boiling salted water.
• Put in the beef, fowl, and calf's foot, bring to a boil and skim.
• Simmer for 1 1/2 hours.
• Now add everything else, add more water if necessary and simmer till the vegetables are tender.
• Seve in 3 dishes-one for the meat, one for the vegetables and one for the soup.

OLD-FASHIONED BEEF STEW

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.