Martha Stewart Classic Beef Stew Recipe Recipe For Banana

HEARTY BEEF STEW

Steps:

• In a stockpot, combine stock and reserved beef and tomato pieces. Cover; bring to a simmer over medium-high heat. Add onions, carrots, and dill. Cook, uncovered, until onions are soft, about 30 minutes. Season with salt and pepper.
• When ready to serve, add the peas, and cook just until tender and heated through, about 3 minutes. Serve hot.

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.

BEEF STEW

Steps:

• Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
• Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.

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.

MARTHA'S BEEF STEW

Steps:

• Preheat oven to 350°F.
• In a Dutch oven (5 quart) with a tight fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
• Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, cook until meat is fork tender, 2 to 2 1/2 hours. Remove bay leaves and,if desired, season with salt and pepper before serving.
• CROCKPOT/SLOW COOKER METHOD: Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).

MARTHA STEWART'S BEEF BOURGUIGNON

Steps:

• In a 6-8 quart saucepan with tightly fitted lid, cook bacon uncovered over medium-low heat, until browned, 10-15 minutes. With slotted spoon transfer bacon to paper towel to drain. Set aside. Reserve bacon fat.
• Season beef generously with salt and pepper. In large bowl, dredge beef in flour, shaking off the excess. Raise heat to medium. Working in 2 batches, brown beef in bacon fat on all sides, without crowding, about 10 minutes per batch. Transfer each batch to a bowl.
• Pour water into pan and bring to boil. Cook, stirring to loosen browned bits, until liquid has reduced to a few tablespons, about 2-3 minutes.
• Add onions and garlic; cook, stirring, until sightly softened, 3 minutes. Add tomato paste and cook one minute.
• Add carrots, meat with juices, wine, thyme and reserved bacon. Bring to a boil. Reduce heat, cover and simmer over low heat, stirring occasionally, until meat is tender but not falling apart, about 3 to 3 1/2 hours.
• Skim fat off surface of stew and discard. Serve or refrigerate covered, overnight.