Rachel Rays Beef Stew With Apples Roasted Garlic Recipes

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MEXICAN BEEF STEW



Mexican Beef Stew image

This dish is a Chili con Carne made with stew meat rather than ground chuck. It is pretty enough to entertain with and made with top round rather than bottom, so it's lean enough to feel good about eating.

Provided by Rachael Ray : Food Network

Time 4h20m

Yield 4 servings

Number Of Ingredients 21

6 ancho chiles
2 cups beef stock
Vegetable or olive oil, for drizzling
4 ounces smoky good quality bacon, chopped
2 pounds beef top round, cut into bite-size chunks
Kosher salt and freshly ground black pepper
2 medium onions, finely chopped
4 large cloves garlic, finely chopped or grated
1 tablespoon ground cumin
1 tablespoon ground coriander
About 2 teaspoons unsweetened cocoa
About 1/2 teaspoon ground cinnamon
About 1/2 teaspoon ground cloves
One 12-ounce bottle Mexican-style lager beer (recommended: Negra Modelo)
One 14-ounce can whole, diced or crushed fire-roasted tomatoes
1 tablespoon honey
Juice of 1 lime
Sour cream
Fresh cilantro leaves
Warm or charred tortillas or rice
Black beans

Steps:

  • Preheat the oven to 275 degrees F.
  • Stem and seed the chiles and place in a pot with beef stock over high heat. Bring to a boil, then reduce the heat and simmer gently to reconstitute (see Cook's Note).
  • Heat a large Dutch oven with a drizzle of oil over medium-high heat, and add the bacon to the pan and stir until crisp. Remove with a slotted spoon. Pat the meat dry, season with a little salt and lots of black pepper, then add to the bacon drippings and brown evenly to caramelize the meat. Brown the meat in 2 batches if necessary in order not to crowd the pan. Remove the meat and add another drizzle of oil, if necessary. Add the onions, and garlic and soften a few minutes. Stir in the cumin, coriander, cocoa, cinnamon, and cloves, and stir to toast the spices and combine. Deglaze the pan with beer and evaporate.
  • In a food processor, puree the softened peppers and stock with tomatoes. Pour into the pot, slide the browned meat and bacon back in, and drizzle in the honey. Cover the pot and transfer to the oven for 2 1/2 hours or until the meat falls apart with a fork. Cool and store for a make-ahead meal. Reheat over medium heat and add the lime juice just before serving.
  • Garnish with sour cream and fresh cilantro leaves, and serve with tortillas or rice and warm black beans.

RACHEL RAY'S BEEF STEW WITH APPLES & ROASTED GARLIC



RACHEL RAY'S BEEF STEW WITH APPLES & ROASTED GARLIC image

Categories     Soup/Stew     Beef     Dinner     Fall

Yield 6

Number Of Ingredients 21

Ingredients
2 bulbs garlic
Extra virgin olive oil (EVOO), for drizzling
Salt and pepper
1/4-1/3 pound bacon (not too smoky in flavor), cut into lardons (fat matchsticks)
1 stick butter, divided
2 1/2-3 pounds beef chuck, cut into 2-inch cubes
Flour, for dredging, plus 2 tablespoons
3 carrots, sliced in 2-inch chunks on an angle
2 apples, such as Honeycrisp, peeled and chopped
2-3 ribs celery, chopped
1 large onion, chopped
2 fresh bay leaves
2-2 1/2 cups cloudy organic cider
2 cans beef consommé
2 1/2 pounds Russet potatoes (about 5 potatoes), peeled and cubed
2-3 large parsnips, peeled and cubed
1 1/2 cups sharp white cheddar, shredded
1 cup whole milk
Freshly grated nutmeg
1/4 cup chives, finely chopped

Steps:

  • Pre-heat the oven to 400°F. Cut the ends off the garlic bulbs to expose the cloves. Drizzle with EVOO, season with salt and pepper, wrap in foil and roast to tender, 40-45 minutes. Remove the garlic and reduce the heat to 350°F. Heat a large Dutch oven over medium-high heat. Add a drizzle of EVOO and the bacon. Brown and crisp the bacon, then remove and reserve. Pour some of the fat out of the pan and add a couple of tablespoons of butter. Pat the meat dry and season liberally with salt and pepper. Dredge in the flour and add to the hot pot in batches. Cook to crispy and deep brown. Add more butter as needed, 2 tablespoons at a time. Reserve the browned meat with the bacon. Add the carrots, apples, celery, onion, bay leaves and salt and pepper to the pot and partially cover. Cook to soften the vegetables for a few minutes, then sprinkle with 2 tablespoons flour. Stir for a minute, then add the cider, consommé and the roasted garlic cloves and stir to combine. Add the reserved beef and bacon back to the pan, bring to a boil, then cover and transfer to the oven. Braise the meat for 2 hours, until very tender and the sauce has thickened. Let stand for 20 minutes while you cook the potatoes. Boil the potatoes and parsnips in salted water until tender. Drain and return to the hot pot; mash with 2 tablespoons butter, cheese and the milk. Season with salt, pepper and nutmeg; stir in the chives. Serve the stew in shallow bowls with the potatoes alongside.

GARLICKY BEEF



Garlicky Beef image

Vampires hate this recipe.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 12

1 bag red or yellow pearl onions
2 1/2 pounds beef chuck, cubed for stew
Kosher salt and coarse black pepper
2 tablespoons olive or vegetable oil
2 tablespoons butter
1 head garlic, cloves crushed
2 tablespoons tomato paste
1 cup dry red or white wine
2 cups beef stock
One 15-ounce can stewed tomatoes
Crusty bread for mopping
Chopped fresh parsley, for garnish

Steps:

  • Preheat the oven to 325 degrees F.
  • Bring a saucepot of water to a boil, then boil the onions for 3 to 4 minutes, drain and cool. Squeeze pearl the onions from the skins, pushing with root end facing away from you.
  • Pat the meat dry and sprinkle liberally with salt and pepper. Heat the oil, 2 turns of the pan, in a large Dutch oven over medium-high heat. Add the meat and brown evenly all over, then remove to a plate and lower the heat to medium. Add the butter and melt, then add the garlic and onions. Season with salt and pepper. Cook, stirring, until lightly brown, a few minutes. Stir in the tomato paste and cook for 1 minute, then add the wine to deglaze. Add the beef, stock and tomatoes. Combine and roast, covered, until tender, 2 to 2 1/2 hours. Cool and store for a make-ahead meal. Reheat on the stovetop over medium heat, stirring frequently.
  • Serve with the bread for mopping, and garnish with the parsley.

GARLIC LOVER'S BEEF STEW



Garlic Lover's Beef Stew image

Wine gives a mellow flavor to this beef and carrot stew. We like to serve it over mashed potatoes, but you could also use noodles. -Alissa Brown, Fort Washington, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 8h30m

Yield 10 servings.

Number Of Ingredients 17

1 boneless beef chuck roast (3 pounds), cut into 2-inch pieces
1-1/4 teaspoons salt
3/4 teaspoon coarsely ground pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
12 garlic cloves, minced
1 cup dry red wine or reduced-sodium beef broth
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (14-1/2 ounces) reduced-sodium beef broth
6 medium carrots, thinly sliced
2 medium onions, chopped
2 tablespoons tomato paste
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
2 bay leaves
Dash ground cloves
Hot mashed potatoes

Steps:

  • Sprinkle beef with salt, pepper and flour; toss to coat., In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon. Reduce heat to medium. Add garlic; cook and stir 1 minute., Add wine to skillet, stirring to loosen browned bits from pan. Transfer to a 5- or 6-qt. slow cooker. Stir in tomatoes, broth, carrots, onions, tomato paste, rosemary, thyme, bay leaves, cloves and beef., Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaves. Serve with mashed potatoes.

Nutrition Facts : Calories 330 calories, Fat 16g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 586mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

ROASTED GARLIC PASTE WITH HONEY(RACHAEL RAY)



Roasted Garlic Paste With Honey(Rachael Ray) image

Used in sauces, stews, on french bread, dips, marinades, etc. this is so good, you'll want to make extra just to eat off the spoon. From Rachael Ray's Week in a Day. I have put up a recipe using it in Vegetarian Chorizo, Roasted Butternut and Zucchini Chili Pot and Swiss Chard au Gratin French Bread Pizzas.

Provided by Sharon123

Categories     Vegetable

Time 55m

Yield 1 1/2 cups

Number Of Ingredients 5

6 heads garlic, tops trimmed off to expose all of the cloves
1 cup extra virgin olive oil
3 tablespoons honey
kosher salt
fresh ground pepper

Steps:

  • Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup olive oil. Wrap up the garlic in the foil to make a tightly sealed pouch. Roast until very tender, about 45 minutes. Let cool, then squeeze the garlic from the skins into a food processor. Add the remaining 3/4 cup olive oil and the honey and season with salt and pepper. Puree until smooth, then transfer to a small container. (Alternatively, you can mash the garlic paste with a fork instead of using a food processor.).

Nutrition Facts : Calories 1758.2, Fat 145.2, SaturatedFat 20.1, Sodium 45.4, Carbohydrate 114, Fiber 5.1, Sugar 36.9, Protein 15.4

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