Mad Scientist Stew Recipes

QORMA-E-SABZI RECIPE

Steps:

• In a large kadhai/wok heat the oil and sauté the garlic until golden brown.
• Add the onions and sauté until tender.
• Add the spinach and cook on medium heat.
• Stir regularly cook till the spinach settles down and the liquid boils.
• Add the dill, coriander leaves and powder, pepper powder.
• Stir well and reduce the heat so that the liquid bubbles gently.
• Cook for another 10 more minutes until the liquid is absorbed and the spinach very tender.
• Add the marinated paneer and stir well.Do not cook for long as the paneer will become hard.
• Cover and switch off the flame. Let the mixture marinate well before adding the lemon juice. Mix well.
• Serve with rice or naan. Personally I preferred it with this Afghan challow.

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

CLASSIC BEEF STEW

Steps:

• Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
• Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
• Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
• Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through.
• Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.

MAD SCIENTIST STEW

Steps:

• In 3-quart saucepan, melt butter over medium heat. Cook celery, onion and garlic in butter 10 minutes, stirring occasionally, until tender. Add corn; cook 1 minute. Stir in flour, salt and pepper. Cook and stir until mixture is smooth and bubbly.
• Gradually add milk, half-and-half and reserved oyster liquid, stirring constantly, until mixture boils and thickens. Stir in oysters. Cook over low heat until edges of oysters begin to curl. Remove from heat; stir in sherry.
• Serve stew with French bread. Garnish with green onions. Serve with pepper sauce.