Mondays Special Stew Recipes

DIEGO'S SPECIAL BEEF STEW

Steps:

• Place cubed beef and flour in a resealable plastic bag. Seal and shake to evenly coat beef with flour. Heat the oil in a skillet over medium heat, and brown beef on all sides. Transfer to a slow cooker.
• Melt the butter in the skillet over medium heat, and cook onion until tender. Transfer to the slow cooker with the beef. Pour wine into the skillet to deglaze, then pour wine into slow cooker.
• Dissolve the beef bouillon cube in 1 cup hot water, and pour into slow cooker. Place potato and carrots in slow cooker, and season with rosemary, thyme, garlic powder, and pepper. Mix in remaining water and Worcestershire sauce. Add more water if needed to cover all ingredients.
• Cover slow cooker, and cook stew 7 to 8 hours on Low.

COURTNEY'S "PICKY EATER'S SPECIAL" STEW

Steps:

• brown and drain ground beef.
• peel and slice carrots (into round pieces).
• Peel and cut potatoes into chunks (smaller chunks take less time to cook).
• Add meat, carrots, and potatoes to tomato juice in a large pot.
• Cook on low for at least 2-3 hours, longer if the potatoes and carrots aren't cooked through.

BLUE PLATE SPECIAL STEW

Steps:

• Cook bacon or salt pork in a tablespoon of oil in a large heavy fry pan over low heat until lightly browned.
• Remove and set aside.
• Dry the beef with paper toweling, then add as many pieces as you can without crowding to the fry pan.
• Brown nicely all over.
• Transfer the meat to a heavy 4-5 quart Dutch Oven with lid.
• Add the carrots, celery and onion to the fry pan and cook until starting to brown a little.
• Transfer vegetables to Dutch Oven.
• Pour a cup or so of wine or beef broth into the frying pan and bring to a boil, scraping up all the lovely browned bits in pan.
• Pour this over the beef and vegetables.
• Now, put the Dutch Oven over low heat and add the rest of the wine and beef broth.
• Add the browned bacon bits or salt pork, if you are using them.
• Add the tomato paste, bay leaves, thyme and chopped garlic cloves.
• Bring to a boil, then reduce to a simmer.
• Taste and season with salt & pepper, be cautious, you can add more later.
• Cover and cook slowly, either in a preheated 325 degree oven, or on top of the stove.
• Simmer for 2-4 hours, until the meat is very tender.
• An hour before the end of cooking, add the potatoes if you want to use them, and add the peas and mushrooms 30 minutes before the end of cooking.
• Finish off the stew by skimming any fat that remains on the surface, and boiling down the liquid to reduce it, if it seems too thin.
• Serve with rice, noodles, or mashed potatoes.
• Garnish with fresh parsley.
• NOTE: Cheaper cuts of meat, like shank or shin beef, will take the longest to cook; chuck or round the shortest.

MONDAY LEFTOVER STEW

Steps:

• Fry onion in a little olive oil until softened. Add pepper courgette and lamb and cook stirring for a bit.
• Add veg and meat and cook stirring frequently for 10 mins, then add stock to cover, purée, ketchup and herbs. Bring to the boil, then give a good stir, cover and lower the heat.
• Cook on the hob about 30 minutes, or as long as you feel appropriate. I usually cook mine in the morning and let the flavours develop before reheating thoroughly in the evening. I usually serve mine with couscous but rice, pasta, potatoes, whatever.