OLD-FASHIONED BEEF STEW WITH MUSHROOMS
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
- Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
- Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
- Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
- Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
- Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.
ALMOST-FAMOUS BARBECUE SPARERIBS
Provided by Food Network Kitchen
Categories main-dish
Time 5h30m
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- Make the marinade: Whisk the brown sugar, vinegar, onion, garlic, 1 tablespoon salt and 1/2 teaspoon black pepper in a bowl. Put the ribs meat-side down on a cutting board. Starting at one end, slip a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife, then pull it off. Coat the ribs on both sides with the marinade; wrap in plastic wrap and refrigerate overnight.
- Make the rub: Mix the brown sugar, chili powder, garlic powder, onion powder, celery salt, celery seeds, cayenne, 1 tablespoon salt and 1 teaspoon black pepper in a bowl.
- Soak 2 cups hickory wood chips in water, 30 to 40 minutes. Meanwhile, preheat a grill to medium low (275 degrees F) and prepare for indirect grilling: For a charcoal grill, bank the coals to one side; for a gas grill, turn off the burners on one side. Cover the grate on the cooler side of the grill with foil.
- Drain the wood chips. For a charcoal grill, scatter the chips over the hot coals; for a gas grill, put the chips in a smoker box and place over direct heat. Close the lid and allow smoke to build up, about 10 minutes. Rinse the marinade off the ribs and pat dry with paper towels. Work the spice rub into both sides of each rack with your hands.
- Place the ribs, meat-side up, on the foil over indirect heat. Close the lid and cook, undisturbed, until the meat shrinks back slightly to expose a bit of the bone, about 1 hour, 30 minutes.
- Rotate the ribs (keep them meat-side up and over indirect heat), then close the lid and continue cooking, 2 hours to 2 hours, 30 minutes. (For a charcoal grill, add more hot coals as needed to maintain the temperature.)
- Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and cook, stirring occasionally, until golden, about 1 minute. Stir in the tomato paste and chili powder until incorporated, about 1 minute. Whisk in the vinegar, 1/4 cup water, the molasses, Worcestershire sauce, honey, mustard powder, espresso powder, 3/4 teaspoon black pepper and the cayenne. Bring to a simmer and cook, whisking occasionally, 5 minutes. Whisk in the ketchup and pineapple preserves. Bring to a gentle simmer and cook, whisking occasionally, until thickened, about 45 minutes. Whisk in the liquid smoke. Let the sauce cool to room temperature, then remove the garlic. (The sauce will keep, refrigerated, up to 2 weeks.)
- Baste the ribs generously with the prepared barbecue sauce. Close the lid and continue cooking until glazed, about 20 more minutes. Transfer to a cutting board; let rest a few minutes before cutting into individual ribs. Serve with more sauce on the side.
OLD-FASHIONED BEEF STEW
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
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
OLD-FASHIONED OVEN BEEF STEW
You can get down-home beef stew into the oven within 15 minutes. It then conveniently bakes unattended for hours.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. In 5-quart Dutch oven or 13x9-inch (3-quart) glass baking dish, toss beef with flour. Add frozen vegetables.
- In large bowl, mix remaining ingredients. Pour over beef and vegetables; gently stir until mixed.
- Cover; bake 3 hours 30 minutes to 4 hours or until beef is tender. Remove bay leaves before serving.
Nutrition Facts : Calories 340, Carbohydrate 29 g, Cholesterol 65 mg, Fiber 4 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 7 g, TransFat 1/2 g
OLD-FASHIONED DINER BARBECUE RIBS STEW
Make and share this Old-Fashioned Diner Barbecue Ribs Stew recipe from Food.com.
Provided by Millereg
Categories Stew
Time 8h20m
Yield 2-4 serving(s)
Number Of Ingredients 19
Steps:
- Mix 2 tablespoons flour, salt, and pepper, and coat the ribs in the flour mixture.
- Brown the ribs in the bacon grease.
- Put the onions in the crockpot, followed by the ribs, and finally followed by everything else EXCEPT the 3 tablespoons flour.
- Cook on low for six to eight hours.
- Pull about a half cup of liquid from the pot and let cool.
- Dissolve the 3 tablespoons flour in the liquid, and pour back into pot.
- Cook on high for fifteen minutes or until thickened.
Nutrition Facts : Calories 703.9, Fat 14.2, SaturatedFat 5.2, Cholesterol 12.3, Sodium 1046.7, Carbohydrate 83.6, Fiber 8.1, Sugar 42.3, Protein 6.8
More about "old fashioned diner barbecue ribs stew recipes"
OLD-FASHIONED BARBECUE SPARERIBS RECIPE - RECIPES.NET
From recipes.net
1/5 Total Time 2 hrs 55 minsCategory BBQ & GrilledCalories 876 per serving
- To make sauce, mix all ingredients together in a large saucepan and heat for 10 minutes, stirring constantly.
- To make ribs, boil in a large pot in salted water to cover; simmer slowly for 46 to 60 minutes or until meat is a gray color and begins to pull away from bones.
- Remove from pot, drain and marinate in this special sauce for about 2 hours or overnight in the refrigerator.
OLD-FASHIONED SLOW COOKER BEEF STEW RECIPE - THE SPRUCE EATS
From thespruceeats.com
TENDER OVEN BAKED RIBS - SPEND WITH PENNIES
From spendwithpennies.com
OLD-FASHIONED BEEF STEW RECIPE - THE SPRUCE EATS
From thespruceeats.com
BARBECUE RIBS & SLAW FOR DAD! - BAREFOOT CONTESSA
From barefootcontessa.com
TEXAS BBQ RIBS - CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
TENDER OVEN BAKED BBQ RIBS THAT FALL OFF THE BONE
From scrambledchefs.com
14 OLD-FASHIONED DINNER RECIPES WORTH MAKING AGAIN
From allrecipes.com
GRANDMA’S FALL-OFF-THE-BONE COUNTRY STYLE BBQ PORK RIBS
From foodiecrush.com
STICKY OVEN BARBECUE RIBS - CAFE DELITES
From cafedelites.com
CLASSIC TEXAN OLD-FASHIONED BEEF STEW RECIPE | BRIGGS TRUE
From briggstrue.com
50 OLD-FASHIONED DISHES FROM THE 1950'S THAT YOU'LL LOVE MAKING …
From sweetandsavory.co
SIMPLE BBQ RIBS RECIPE - ADD A PINCH
From addapinch.com
EASY OLD FASHIONED BEEF STEW ~ PRESSURE COOKER RECIPE ~ …
From instantpotteacher.com
OLD FASHIONED BARBEQUED RIBS - RECIPE | COOKS.COM
From cooks.com
BEEF STEW RECIPES - TRADITIONAL, OLD FASHIONED & MORE| TASTE OF …
From tasteofhome.com
110 CLASSIC DINNER FOODS & HOME-COOKED MEALS
From tasteofhome.com
PORK STEW WITH SAGE AND THYME. A GOOD OLD FASHIONED STICK TO …
From pinterest.ca
OLD FASHIONED STOVETOP BEEF STEW RECIPE | RECIPE | BEEF STEW …
From pinterest.com
WELCOME TO SAVEMORE FOOD STORES ARUBA - RECIPE
From savemorefoodstores.com
OLD FASHIONED BBQ SAUCE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ESSENTIAL OLD FASHIONED BEEF STEW - THE 2 SPOONS
From the2spoons.com
OLD-FASHIONED BEEF STEW | TRAEGER GRILLS
From traeger.com
BEEF RIB STEW BBQ GURU RECIPE
From bbqguru.com
OLD FASHIONED DINER BARBECUE RIBS STEW BEST RECIPES
From findrecipes.info
WELCOME TO SAVEMORE FOOD STORES ARUBA - RECIPE
From savemorefoodstores.com
OLD FASHIONED LAMB RIB STEW - NEWS.KNOWLEDIA.COM
From news.knowledia.com
50 OLD-FASHIONED RECIPES FROM THE MIDWEST - AOL.COM
From aol.com
OLD FASHIONED BEEF SHORT RIBS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
220 OLD FASHIONED RECIPE IDEAS IN 2022 | COOKING RECIPES, RECIPES, …
From pinterest.com
OLD FASHIONED SHORT RIBS RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
GRANDPA'S BARBECUED RIBS - RECIPE | COOKS.COM
From cooks.com
OVEN BAKED BBQ BEEF RIBS - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
ROOT BEER BBQ SAUCE (A NOSTALGIC CLASSIC!) | VALERIE'S KITCHEN
From fromvalerieskitchen.com
MELEARS BBQ BRUNSWICK STEW RECIPE - THERESCIPES.INFO
From therecipes.info
BARBECUE RIB EYE STEAK RECIPE - FLAVORITE
From flavorite.net
OLD FASHIONED BEEF STEW RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
OLD FASHIONED BEEF STEW RECIPE | VIDEO | MEAN GREEN CHEF [VIDEO ...
From pinterest.com.au
OLD FASHIONED BEEF STEW - IDIOT'S KITCHEN
From idiotskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-1-or-2 #lunch #main-dish #beef #fruit #vegetables #american #southern-united-states #easy #dinner-party #holiday-event #kid-friendly #grains #crock-pot-slow-cooker #dietary #comfort-food #pacific-northwest #valentines-day #inexpensive #northeastern-united-states #meat #pasta-rice-and-grains #taste-mood #equipment #number-of-servings
You'll also love