My Mums Beef Stew The Best Recipes

MOM'S BEST BEEF STEW WITH TENDON

Steps:

• Place beef tendon in a pressure cooker and add water to cover beef completely. Place on high heat until rated pressure has been reached. Turn to lowest heat. Simmer at rated pressure for 30 minutes. Turn off heat and allow the pressure to release naturally.
• While simmering the beef tendon, prepare beef plate. Add beef plate into a large pot and add water to cover the meat. Bring to a boil over high heat. Turn to medium-low heat and keep a gentle boil going for 10 to 15 minutes. While boiling, skim the foam from the top of the broth and discard it. Turn off heat. Use a colander to transfer beef to a wok (or a large dutch oven). Let the soup sit about 10 minutes, then pour the soup into the wok until it covers the beef completely. (There may be some clotted blood on the bottom of pot. Try to avoid pouring it into wok.) Save the rest of the soup in the pot and set it aside for later use.
• Heat the wok over medium heat. Add Shaoxing wine, chili pepper, ginger, scallion, bay leaves and black pepper (* see footnote) into wok and simmer, covered, for about 40 minutes. The beef tendon should be ready at that point.
• Transfer beef tendon from the pressure cooker to the wok, and discard the broth.
• Add curry powder, sugar and tomato paste into wok and mix well. Simmer, covered, for about 30 minutes, until beef starts to become more tender.
• Add dark soy sauce, light soy sauce and salt into the wok. Mix well and simmer, covered, for one hour to one hour and a half (simmer time varies depending on the cut of beef). While simmering, stir the beef several times. Scoop the beef from the bottom with a spatula, to avoid burning it on the bottom of the pot.
• After 20 minutes, watch the beef more closely and adjust the seasoning. If the liquid is becoming thick, but the beef is still tough, add more broth (from step 2), half a cup at a time. The liquid should be able to cover half of the beef. However, do not add too much water at the end of simmering, when beef is already soft.
• When simmering has finished, adjust the seasoning again. The beef should be very tender and the soup quite thick. If the soup is not thick enough, boil uncovered over medium heat. Stand near the wok and stir constantly until soup thickens.
• Serve warm with steamed rice.
• The beef stew will stay good in an airtight container in the fridge for up to a week, or in the freezer for up to a month.
• To store the beef stew for your lunchbox or dinner during the next two weeks, place stew in a small bowl (2 to 4 servings per bowl) and set aside. After the stew has cooled down to room temperature, cover with plastic wrap and place in refrigerator, until stew has congealed and can easily be easily taken from the bowl. Store the blocks of stew in individual ziplock bags in the freezer.
• To make a one-dish meal, you could add beans, potato, tomato, carrot or broccoli into the stew and boil them together, until the vegetables are cooked through.

MOM'S BEEF STEW

Steps:

• Place soup bones and water in a Dutch oven or soup kettle. Slowly bring to a boil. Reduce heat; cover and simmer for 2 hours. , Set beef bones aside until cool enough to handle. Remove meat from bones; discard bones and return meat to broth. Add the potatoes, carrots, onion, barley, tomatoes, salt, pepper, garlic and bay leaf if desired. Cover and simmer for 50-60 minutes or until vegetables and barley are tender. , Discard bay leaf. Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

MOM'S OLD FASHIONED BEEF STEW

Steps:

• In a heavy plastic bag, combine flour, salt and pepper.
• In batches, add beef to flour mixture and toss to coat.
• Transfer to a plate.
• In a large nonstick skillet, heat half the oil over medium high heat.
• Cook beef in batches, adding more oil as needed, until browned all over.
• With a slotted spoon, transfer beef to a slow cooker.
• Add 1 cup stock to pan and stir to scrape up any brown bits.
• Transfer stock mixtures to slow cooker.
• Add carrots, potatoes, celery, onion, tomatoes (with juice) remaining stock, bay leaf, Worcestershire sauce and parsely; mix well to combine.
• Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours until vegetables are tender and stew is bubbling.
• Remove bay leaf and discard.
• Add peas.
• Cover and cook on high 15 to 20 minutes longer or until slightly thickened and peas are heated through.
• Season to taste with salt and pepper.

MY MUMS BEEF STEW - THE BEST!

Steps:

• Please note: I wanted to add 2 tablespoons of mixed pulses to the ingredients but zaar doesn't recognize what I mean. The mix you can buy from supermarkets of dried yellow split peas and green peas.
• Get a large saucepan with a lid or a large casserole with a lid.
• Trim the braising steak if you need to of any fat and cut into bite size pieces.
• Chop the carrots, and cellery and add to the pan. Now sliced the onions and add them to the pan.
• Add the water and the braising steak and the pearl barley and split peas to the same pan.
• Add the can of vegetable soup.
• Bring to the boil then turn down to a simmer and.
• Add the oxo cubes and stir.
• Simmer for 4 hours stirring occasionally.
• ** DO not mix the packet soups as per their instructions. You want them only to thicken and flavour the stew.
• Instead - Mix the contents of both of the packet soups in a cup with little more than half a cup of cold water to form a thick paste - gradually add to the simmering pan stirring all the time to avoid any lumps.
• Simmer for a further hour. There is no need to be exact with the cooking times - all you need to do is make sure the meat is cooked and tender. Braising / Casserole steak can be cooked an hour longer it will only get better!
• You shouldn't need to thicken any more. You can add a small amount of small pasta shapes or macaroni if you wish. Add another oxo or some gravy granules if you need more flavour.
• Add a little more water if you need to (if it looks too thick).
• Finally make the dumplings following the instructions on the pack. 'Atora' shredded suet mix is the best. When the dumpling mix is ready put the dumplings on top of the simmering stew to cook.
• You don't need to serve with anything else apart from nice fresh bread.
• If you want it to stretch further just serve with boiled potatoes.
• This stew can be kept in a fridge and re-heated the next day if you want to.

INSTANT POT® BEST BEEF STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
• Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.