Ricks Beef Stew For A Cold Cold Night Recipes

RICK'S BEEF STEW FOR A COLD, COLD NIGHT

Steps:

• Heat oil in a large pot.
• Place the beef, flour, salt, and pepper into a large, strong, plastic bag.
• Shake the bag, thus coating beef with contents.
• Remove the beef from bag, shaking off excess coating and place in pot.
• Lightly brown the meat and then add left-over coating from bag to pot.
• Add broth, carrots, celery, parsley, and thyme.
• Cover and cook for about 2 hours, stirring often.
• Add chopped potatoes, corn, and peas and cook about an hour until potatoes are done.

RICK STEIN'S RHôNE MARINERS' STEW WITH ANCHOïADE

Steps:

• Mix the onions, meat, herbs, garlic, oil, zest and wine in a bowl. Season with white pepper and leave to marinate for 24 hours. The next day, preheat the oven to 150°C/Fan 130°C. Pour everything into a flameproof casserole dish, bring to a simmer on the hob, then transfer the dish to the oven for 4 hours. Remove from the oven, leave to cool and then refrigerate. The following day, preheat the oven to 150°C/Fan 130°C. Add the stock and lardons to the stew and bring it to a simmer on the hob as before. Put the dish in the oven and cook for a further 2 hours. The tomatoes can be cooked at the same time. Chop the parsley with the garlic very finely, then mix with the oil and season with salt and pepper. Cut the top third off the top of each tomato (reserve the tops for a sauce or stock) and spoon over the parsley mixture. Place the tomatoes in a baking dish and cook for 1½ hours. For the anchoïade, put the garlic in a pestle and mortar and pound it to a paste, or use a food processor. Add the anchovies and pound again to combine. Add half the soft butter and mix again, then add the remaining butter and continue to blend. Add the mustard and mix well. Serve the stew with the tomatoes, pommes purée (page 239 of Rick Stein's Secret France) and a bowl of anchoïade so everyone can help themselves.

ANGEL'S OLD FASHIONED BEEF STEW

Steps:

• In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.
• Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.
• To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
• For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.

WINTER BEEF STEW

Steps:

• In a Dutch oven, cook meat and chopped onion in oil over medium-high heat until meat is browned on all sides. Add garlic; cook 1 minute longer. Drain. Add the potatoes, carrots, quartered onions and mushrooms. , In a small bowl, combine the broth, apple juice, tomato paste, parsley, bay leaves, salt, thyme and pepper. Pour over meat., Cover and bake at 325° for 2 hours. Stir. Bake, uncovered, for 30-45 minutes longer or until stew reaches desired thickness. Discard bay leaves; sprinkle with bacon.

MAKE-AHEAD SLOW COOKER BEEF STEW

Steps:

• Combine the flour, 1 teaspoon smoked paprika, seasoned salt, and 1/2 teaspoon black pepper in a large, resealable plastic bag. Add the beef, and seal the bag. Shake the bag thoroughly to coat the beef with seasoned flour.
• Heat the olive oil in a large skillet over medium-high heat. Shake the excess seasoning off the beef, then stir the beef into the hot skillet with the onion and mushrooms. Cook and stir until the beef is evenly browned and no longer pink. Drain and discard any excess grease.
• Place the beef mixture into a slow cooker. Place the potatoes, carrots, celery, garlic, Marsala wine, and Worcestershire sauce into the cooker with the beef mixture. Pour the beef broth and tomatoes into the cooker, and stir in the onion soup mix and 1 more teaspoon of smoked paprika. Cook on High for 4 to 6 hours, or on Low for 10 to 12 hours. Season to taste with salt and black pepper.
• For a thicker stew, combine cornstarch and water in a small bowl. Gradually stir the mixture into the stew until thickened.