Easy Beef Stew Over Rice Or Noodles Recipes

EASY BEEF STEW OVER RICE OR NOODLES

Steps:

• saute veggies in the 2 TB olive oil and a little salt and pepper in a larege pan until soft (10 mins) -
• remove and set aside.
• salt and pepper meat then sprinkle with flour to coat all sides.
• Brown meat well on all sides in 2 T olive oil about 10 minutes,
• deglaze the pan with the sherry- getting up all the bits,
• add soup and vegetables and stir until bubbly.
• serve over rice or egg noodles with green salad.

SPEEDY BEEF STEW WITH NOODLES

Steps:

• Warm gravy with stock in medium saucepan over medium high heat. Thicken with cornstarch mixture if necessary. Bring to a simmer. Stir in beef, carrots, potatoes and peas. Toss noodles with butter and parsley. Top noodles with beef stew.

STEWED BEEF WITH RICE

Steps:

• In a large skillet, saute onion and garlic in oil until tender. Add beef; saute 2-3 minutes longer. , Stir in the tomato sauce, vinegar, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat is tender and sauce is thickened. Stir in olives. Serve with rice.

BEEF AND NOODLES

Steps:

• Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
• Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.

EASY BEEF STEW WITH NOODLES

Steps:

• In a large Dutch oven or heavy pot, heat oil over high. Add beef, season with salt and pepper, and cook until seared and brown, about 6 minutes. Add onion and season with salt and pepper. Cook until onion begins to soften (reducing heat, if necessary), about 5 minutes. Stir in flour until beef and onion are coated and cook 1 to 2 minutes (do not burn). Add broth and 3 cups water, stirring and scraping up browned bits. Bring to a boil; reduce to a simmer and cook until beef is tender, about 25 minutes.
• Add carrots and potatoes and cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes. Season with salt and pepper. To serve, stir in parsley and vinegar.

TENDER BEEF OVER NOODLES

Steps:

• In a small skillet, brown beef and onion in oil; drain. Transfer to a 1-1/2-qt. slow cooker., In a small bowl, combine 1/2 cup water, ketchup, brown sugar, Worcestershire sauce, paprika and mustard; pour over meat. Cover and cook on low until meat is tender, about 5 hours. , Combine flour and remaining water until smooth; stir into meat mixture. Cover and cook until thickened, about 30 minutes longer. , Meanwhile, cook noodles according to package directions; drain. Stir in parsley if desired. Serve with beef.

CURRY BEEF STEW SERVED OVER STEAMED RICE

Steps:

• Mix together flour, salt and pepper. coat beef in flour mixture.
• In a large saucepan or pot, brown the beef cubes and onions in butter.
• Add the beef stock, curry and bay leaves. Cook on low heat for 30 minutes.
• Add the potatoes, carrots, and vinegar. Simmer for 45 minutes to 1 hour until all is tender and sauce has thicken to a thick stew consistency.
• Mix in soy sauce to taste. Serve over steamed rice.

SHELLFISH STEW OVER RICE NOODLES

Steps:

• To make the stock, place enough water in a large lobster pot to make a depth of 1 inch. Bring to a boil over high heat. Add the lobsters, cover and steam for 5 minutes. Remove the lobsters. When cool enough to handle, twist off the tails and claws. Crack the claws and coarsely chop the heads. Split the tails in half lengthwise and refrigerate. Measure the steaming liquid and add enough additional water to make 10 cups. Place in the pot and set aside.
• Heat 1 tablespoon of peanut oil in a large, deep, heavy skillet over medium-high heat. Add half the heads and claws and sear, turning often, 10 to 15 minutes. Place in the pot with the water. Sear remaining heads and tails, adding another tablespoon of oil. Add these to the pot and place the remaining oil and the next 7 stock ingredients in the skillet. Lower heat to medium and cook for 5 minutes.
• Add the tomato paste and cook for 2 minutes. Add the wine and stir, scraping the bottom. Add this mixture to the pot and bring to a boil. Reduce the heat and simmer for 40 minutes, skimming the foam. Strain, place in a saucepan and simmer until reduced to 7 1/2 cups, about 20 minutes. Set aside.
• To make the stew, place the vermicelli in a large bowl, cover with cold water and let stand for 1 hour. Bring a large pot of water to a boil. Add carrots and blanch for 30 seconds. Add snow peas and blanch for 10 seconds more. Drain and rinse under cold running water. Set aside.
• Heat the butter in a large skillet over medium-high heat. Add the shallots and cook until browned, about 5 minutes. Add the garlic, chilies, lime leaves, peppercorns, ginger and lemon grass. Lower heat and cook, stirring often, for 5 minutes. Stir in the chili paste and wine and cook for 2 minutes. Stir in the stock, bring to a boil, reduce heat and simmer for 15 minutes. Strain.
• Heat the peanut oil in a medium-size skillet until very hot. Add onion and cook until edges begin to brown, about 1 minute. Add carrots and snow peas and cook until heated through. Set aside; keep warm.
• Place the stock in a clean lobster pot and bring to a boil. Add the mussels and clams, cover and cook until most are open, about 3 minutes. Lower the heat to a slow simmer. Lay the lobster tails, scallops and shrimp on top, cover and cook until just cooked through, about 3 minutes.
• Meanwhile, bring a large pot of water to a boil. Drain the vermicelli and place in the pot for 5 seconds. Drain and divide among 4 very large bowls. Add the nam pla to the stew, divide the shellfish among the bowls and ladle each with broth. Place the vegetables over top and serve.