Jean Pierre Beef Stew Recipes

BEEF STEW WITH MUSHROOM AND PORT WINE

Beef Stew with Mushroom and Port Wine image

Provided by Chef Jean-Pierre

Number Of Ingredients 0

Ingredients

Steps:

In a large skillet or Dutch oven, heat the olive oil and add as many meat cubes as you can without crowding (if the skillet is too crowded, the meat won't brown properly.) Brown the meat well on all sides, remove each batch as it browns and set them aside. It may be necessary to add a little olive oil.
When all of the beef has been browned and removed, add the onions in the pot and cook, stirring occasionally, until they are golden brown. Add the mushrooms and cook until they have release most of their water, add the garlic and stir. When the garlic is fragrant (about 1 minute), add the tomatoes, the port wine and browned beef cubes. Add tomato puree, thyme, rosemary, bay leaf & beef stock, bring to a gentle boil. Immerge a fine mesh strainer in the pot and add the flour and using a whisk incorporate the flour (add more flour if needed it).
Reduce heat to low, let simmer for 2 to 2 ½ hours, stirring occasionally, until the meat is very tender. Adjust the thickness with corn starch if necessary or use the extra stock if needed to adjust consistency. Sprinkle freshly chopped parsley.
NOTE: You can also cook separately Baby Carrot, Brussel Sprout, and Small Potatoes and add them to the cooked stew.

BEEF STEW I

Beef Stew I image

Beef stew with rosemary.

Provided by Calla Honeystone

Categories Beef Stew

Time 4h5m

Yield 8

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 pounds cubed beef stew meat
2 tablespoons all-purpose flour
6 cups water
½ teaspoon salt
½ teaspoon ground black pepper
4 cups cubed potatoes
2 cups chopped carrots
½ teaspoon browning sauce
2 teaspoons dried rosemary
1 cup fresh corn kernels
1 cup fresh green beans, cut into 1 inch pieces
¼ cup instant rice

Steps:

Heat oil in large pot. Add beef and flour, stirring to coat beef; brown.
Add water, salt, and pepper. Heat to boiling; reduce heat, and simmer 1 hour.
Stir in potatoes, carrots (or turnips), browning sauce, and rosemary. Simmer 1-2 hours.
Add corn, green beans, and rice; simmer for 30 minutes longer.

Nutrition Facts : Calories 427.7 calories, Carbohydrate 25.4 g, Cholesterol 76 mg, Fat 25.7 g, Fiber 3.8 g, Protein 23.9 g, SaturatedFat 9.4 g, Sodium 239.9 mg, Sugar 2.9 g

BEEF STROGANOFF W/EGG NOODLES BY CHEF JEAN-PIERRE

Beef Stroganoff W/Egg Noodles by Chef Jean-Pierre image

Make and share this Beef Stroganoff W/Egg Noodles by Chef Jean-Pierre recipe from Food.com.

Provided by dianemanny

Categories Stew

Time 2h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon extra virgin olive oil
4 lbs beef chuck roast (well trimmed & cut into 2 inch cubes)
2 cups diced onions
2 cups quartered mushrooms
1/2 cup sifted flour
1 tablespoon fresh garlic, minced
1/2 cup tomato puree
1 teaspoon fresh thyme, minced
2 tablespoons brown sugar
1 cup Chardonnay wine
3 cups beef stock
1/4 teaspoon salt
1/2 teaspoon black pepper
& # 8531 cup sour cream
2 tablespoons chopped chives

Steps:

In a large skillet or Dutch oven, heat the olive oil and add as many meat cubes as you can without crowding (if the skillet is too crowded, the meat won't brown properly.) Brown the meat well on all sides, remove each batch as it browns and set them aside. It may be necessary to add a little more olive oil.
When all of the beef has been browned and removed, add the onions to the remaining juices in the skillet and cook, stirring occasionally, until they are golden brown. Add the mushrooms and cook until they have released most of their water. Sprinkle the mushrooms with the flour, add the garlic, the remainder of the ingredients except for the sour cream and the chives. Add the beef cubes back to the pot. Bring to boil, reduce to low heat, cover and cook for about 2½ to 3 hours or until the beef is very tender.
In a small glass bowl, add the sour cream. Add a couple spoon of the hot sauce to temper. Remove the pot from the heat and just before serving, add the tempered sour cream and sprinkle with chopped chives.

Nutrition Facts : Calories 925.8, Fat 62, SaturatedFat 24.4, Cholesterol 208.7, Sodium 679.5, Carbohydrate 22.2, Fiber 1.8, Sugar 8.5, Protein 59.8

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