Nicolas Beef Stew Recipes

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TRADITIONAL NEWFOUNDLAND BEEF STEW WITH PASTRY



Traditional Newfoundland Beef Stew with Pastry image

Traditional Newfoundland Beef Stew with Pastry is packed full of hearty vegetables and beef and seasoned perfectly. Welcome to Bonita's kitchen I'm so glad you stopped by, I guess you are looking for a delicious beef stew with pastry. Will look no further, this beef stew is so easy to make you will be so delighted. My beef stew is full of fresh local vegetables and seasoned perfectly, I like making this meal with beef that got some fat on it. Frying the beef until its golden brown and the marbling in the beef helps build those big flavours you need for your stew. Then adding the seasonings to the frying pan to bring out the heat and flavours to enhance your dish. This is a prefect meal on a cold winters day, it will remind you of back in the day when the stews would be slow cooked on a big wood burning stove and then baked in the oven just right. Homemade pastry crust Homemade pastry for the top of your beef stew made with cold butter to help make your pastry nice and flaky. beef and fresh vegetables and homemade pastry. Don't be afraid to use more seasonings for your taste make it your own by just checking the flavours after its cooked in your pot and add more as needed. I'm going to share a couple of links to more delicious recipes you may like to make, before you more on to my recipe for beef stew with pastry. Traditional Newfoundland Leftover Turkey Pie Leftover Turkey Pie, this is a delicious way to use up your leftover, potatoes, veggies, turkey and stuffing. I will share as well a link to my cookbook https://www.bonitaskitchen.com/cookbook Bonita's Kitchen Cookbook

Provided by Bonita's Kitchen

Yield 1

Number Of Ingredients 25

Beef Stew:
Stewing Beef or Chopped Roast
Flour
Olive oil
Potatoes
Onion
Celery
Carrots
Parsnip
Turnip
Frozen Green Peas
Diced unsalted tomatoes
Beef or Vegetables broth
Worcestershire sauce
Thyme
Smoked Paprika
Garlic
Sea salt
Black pepper
Butter
Pastry:
Butter
Sea salt
Water
Flour

Steps:

  • Method for Beef Stew: 1 - Preheat frying pan to medium heat on stove top, when ready add 1 tbsp olive oil, 1 tsp butter, chopped beef, cook until brown on both sides. Add chopped onions, fry until it starts to get golden brown, then add 1 tbsp of garlic and 1 tbsp Worcestershire sauce, 1/2 tsp smoked paprika, 1/2 tsp sea salt, 1/2 tsp thyme, 1 tsp pepper. Please note: only cook garlic for a minute until the flavours start to release don't let it burn because it will charge the flavour. Remove meat from frying pan and put into your medium pot and set aside. 2 - In the same frying pan add 1 tsp butter let melt then add 1 tbsp flour,mix it around the pan until the flour starts to brown, add 1 cup of beef or vegetable broth let thicken then set aside until the last 20 minutes of your cooking step. 3 - In your medium pot add all your vegetables and the remaining beef or vegetable broth and tomatoes, put on medium to low heat on stove top for 1 1/2 hours stirring occasionally, the last 30 minutes add your thickening to the pot. 4 - After your cooking time have completed add your thickening mix together, let it continue cooking for another 30 minutes. 5 - When beef stew have cooked remove from heat and start scooping it into your round pie pan, don't over fill your pie pan,it needs room to breathe when the baking starts. The remainder of beef stew scoop into a jar to have later. Method for Pastry: 1 - In a large bowl add all ingredients not the water and start mixing with your hand until all the butter is equally mixed through, then add the 3 tbsp cold water and mix until it starts to form a ball, at this time you can place your dough in the fridge until you are ready to roll out your dough. 2 - Remove dough from fridge and put on a piece of parchment paper covered with flour, roll with your rolling pin until it is the size of your round pan. 3 - Put the dough on top of the beef stew in the pie pan and pinch the sides to seal the pan, then cut one or two inch cuts in the top of the dough. This will help the beef stew to breathe and release any steam from the stew. 4 - Pre heat oven to 350° , place pie in the oven on a piece of foil wrap, bake pie for 30 minutes or until golden brown. Remove from heat, place on the counter until it reaches room temperature before you cut beef stew with pastry pie.

Nutrition Facts :

OLD-FASHIONED BEEF STEW



Old-Fashioned Beef Stew image

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Categories     dinner, one pot, soups and stews, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

Steps:

  • Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
  • Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
  • Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams

RICH BEEF STEW



Rich Beef Stew image

Make and share this Rich Beef Stew recipe from Food.com.

Provided by The Flying Chef

Categories     Stew

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 kg chuck steak (I am blessed because were I live the expensive cut, beef fillet is so cheap, so I make all my beef r)
1/4 cup brandy
1 1/2 cups dry red wine
5 sprigs fresh thyme, fresh
4 bay leaves
4 garlic cloves, Crushed
2 tablespoons olive oil
30 g butter
4 cups beef stock
3 tablespoons tomato paste
5 small brown onions
200 g button mushrooms, Quartered
2 carrots, peeled, chopped
6 slices bacon, rashers chopped
2 tablespoons fresh parsley, chopped
2 teaspoons cornflour
bisto, instant gravy granules (optional)

Steps:

  • Prep time does not include marinating time.
  • Cut steak into approximately 3cm pieces. Combine wine, brandy, garlic, bay leaves and thyme in a bowl or storage container add steak, cover and refrigerate several hours or overnight.
  • Drain the steak reserving the marinade for later use. Heat oil in a fry pan and cook steak in batches until browned. In an ovenproof dish add steak, reserved marinade, stock and tomato paste. Cook covered either in a slow oven or very low stove top setting for 21/2 hours.
  • Melt butter in another pan add onions, cook until lightly browned, remove onions from pan and add chopped mushrooms cook for few minutes and remove. Wipe pan to remove any left over butter then add bacon, cook until browned and crisp, drain on absorbent paper.
  • Add onions, mushrooms and bacon to the steak mixture and cook for a further 30 minutes still covered. Boil or microwave carrots until just tender, drain and add to stew.
  • If cooking in the oven remove and place on stove top. Add a little water to the cornflour and pour into stew, stir until mixture thickens. At this point I add bisto to thicken it up all the way and it adds even more flavour. If your not using this you will need to use more cornflour for the thickness of the stew. Also taste test it, as if not using bisto you may want to add a little more beef stock powder to mixture.
  • To serve I either heap spoonfuls on a bed of mash potato or I serve it with baby new potatoes.
  • For a photo visit http://the-best-recipes.blogspot.com/.

Nutrition Facts : Calories 375.7, Fat 19.1, SaturatedFat 6.9, Cholesterol 24.2, Sodium 1172.8, Carbohydrate 19.1, Fiber 3.4, Sugar 7.9, Protein 7.4

BEEF AND GUINNESS STEW



Beef and Guinness Stew image

This Guinness beef stew is a very simple dish, but at the same time, it has a deep, complex, rich flavor. The maltiness of dark beer really does amazing things for the gravy. I served this in a nice ring of green onion-mashed potatoes. I hope you give this a try, whether for Saint Patrick's Day or any time of the year.

Provided by Chef John

Categories     Irish Stew

Time 3h

Yield 6

Number Of Ingredients 15

4 slices bacon, cut into small pieces
2 ½ pounds boneless beef chuck, cut into 2-inch pieces
1 ½ teaspoons salt, divided, or more to taste
freshly ground black pepper to taste
2 onions, coarsely chopped
4 cloves garlic, minced
1 (14.9 ounce) can dark beer (such as Guinness®)
¼ cup tomato paste
3 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
4 sprigs fresh thyme
1 teaspoon white sugar
½ teaspoon freshly ground black pepper, or to taste
2 ½ cups chicken stock, or as needed to cover
4 cups mashed potatoes

Steps:

  • Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
  • Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under the skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in the stew pot with bacon, leaving fat in the skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
  • Cook garlic with onions until soft, about 1 minute. Pour beer into the skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from the skillet into the stew pot. Stir in tomato paste, carrots, celery, thyme sprigs, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
  • Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
  • Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
  • Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.

Nutrition Facts : Calories 528.3 calories, Carbohydrate 42.1 g, Cholesterol 95.7 mg, Fat 24.6 g, Fiber 5.1 g, Protein 29.4 g, SaturatedFat 9.6 g, Sodium 1605.1 mg, Sugar 9.2 g

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