Comfort Essentials Kicked Up Beef Tomato Stew Recipes

COMFORT ESSENTIALS: HEARTWARMING BEEF STEW

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: This is the kind of recipe that you make when you want to spend a bit of time in the kitchen. I can spend a day in the kitchen any season; however, I especially love being in the kitchen in the cold days of Winter... I will make hearty stews and soups, and bake lots of bread. Let the winds howl, and the snows come, I am comfortably ensconced in my secure kitchen.
• 3. Chef's Tip: To give the beef a bit more depth, place the cubed beef in a small bowl and add a bit of red wine, then cover, and place in the fridge for an hour or two. It really makes a big difference.
• 4. Gather your Ingredients (mise en place).
• 5. Add the chicken stock to a saucepan.
• 6. Chop up the mushroom stems, and add to the stock.
• 7. Lightly simmer for 20 minutes.
• 8. Strain out the mushroom stems, and reserve.
• 9. Add the diced bacon to a heavy-bottomed pot, over medium-low heat.
• 10. Cook until the bacon begins to crisp and renders out all its fat, about 6 - 8 minutes.
• 11. Remove the bacon from the pot with a slotted spoon, drain on paper towels, and reserve in a large bowl.
• 12. Raise the heat to medium, add the onions to the pot, and cook in the bacon grease until softened (not browned), about 5 - 6 minutes.
• 13. Remove from the pot with a slotted spoon, and add to the bowl with the bacon.
• 14. Add the mushrooms to the pot, and cook until they begin to soften, and start to brown, about 15 - 18 minutes.
• 15. Remove from the pot, and add to the bowl with the other reserved ingredients.
• 16. Place a rack in the bottom position, and preheat the oven to 265f (130c).
• 17. Add a bit of salt and pepper to the flour, and coat the beef cubes with the mixture.
• 18. Chef's Note: If needed, add a tablespoon or two of sweet, unsalted, butter (or duck fat) to the pot, to supplement the bacon grease.
• 19. Increase the heat to medium-high, and add the beef cubes in two batches, until nicely browned on all sides, about 6 - 10 minutes per batch.
• 20. Chef's Note: On the second batch, if the pot needs more fat, add another tablespoon or two of sweet, unsalted, butter, or duck fat.
• 21. Add the beef to the bowl with the onions, bacon, and mushrooms.
• 22. Reduce the heat to medium, add the sherry, and use a wooden spoon to scrape up the fonds that developed while browning the beef.
• 23. Add the stock and mustard, and mix to combine.
• 24. Return the bacon, onions, mushrooms, and beef to the pan, then stir to combine.
• 25. Bring the pot to the boil, and then place, covered, into the preheated oven.
• 26. Cook until the beef is fork tender, about 1.5 - 2 hours.
• 27. Chef's Note: If you are adding additional veggies, like carrots, add them to the pot about 45 - 60 minutes before fully cooked. If you are adding potatoes, place them in the pot about 30 minutes before the beef is fully cooked.
• 28. Open the oven, stir in the red wine, then cover, and allow to cook for an additional 5 minutes.
• 29. Do not forget to taste, and adjust for proper seasoning.
• 30. PLATE/PRESENT
• 31. Serve while nice and hot. Enjoy.
• 32. Keep the faith, and keep cooking.

ALITA'S TOMATO BEEF STEW

Steps:

• Combine flour, salt, and pepper in a resealable bag; add stew meat and shake until meat is coated.
• Heat oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add coated meat and loose flour from the bag to the hot oil; cook and stir until browned on all sides, 5 to 10 minutes.
• Mix tomatoes, onions, tomato sauce, water, Worcestershire sauce, garlic, paprika, sugar, and bay leaves into stew meat mixture; bring to a boil. Reduce heat to low and simmer stew, scraping bottom of Dutch oven every 30 minutes, about 1 hour.
• Stir carrots into stew and cook for 30 minutes more. Add potatoes to stew and cook until potatoes are tender, about 30 minutes. Add mushrooms to stew and cook until tender, about 15 minutes.