Simply Potato And Beef Stew Sp5 Recipes

ONE-POT BEEF STEW (WITH POTATOES)

Steps:

• Towel dry beef pieces to remove all excess moisture. Sprinkle liberally with pepper throughout. Heat oil in large heavy pot or Dutch oven over medium-high heat. Add beef and brown on all sides, working in batches so you don't overcrowd the pieces (they won't brown if overcrowded.) Transfer beef to a plate.
• Add a bit of broth to pot to loosen and scrape brown bits from bottom. Add carrots, celery, and onions and stir until softened, 5 min. Add garlic, stirring 1 minute. Add red wine; bring to simmer and simmer until liquid is halfway evaporated, about 4 minutes, stirring to loosen bottom bits.
• Quickly whisk together the flour and all broth; add to the pot with sugar. Add back the browned beef and bring to boil. Reduce to simmer, cover, and cook up to 2 hours or until beef is fork tender. Add the potatoes and mustard during the last 20 minutes of cooking. Taste and season with salt/pepper if needed. Serve warm, garnished with parsley if desired. Great over rice or with rustic bread. Leftovers are delicious.

BEEF STEW WITH POTATOES

Steps:

• Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
• Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
• Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
• Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.

SIMPLY POTATO AND BEEF STEW #SP5

Steps:

• The first step to making this delicious stew is to chop the carrots into bite-sized pieces. The next step is browning the bit-sized cubed beef until cooked all the way through in a skillet on medium heat; don't drain any of the grease, you will use this to brown the Simply Potatoes. After the meat is brown, you will then place it in a container to the side, then put the Simply Potatoes Diced with onions in the skillet and cook until brown, on medium heat. Then you will put the Potatoes into another container to the side (or if you read ahead and got a big enough container, they can both go in).
• The next step is place your soup pot on the stove and turn the heat on high and add the beef broth and tomato paste to your pot (you can add more tomato paste if you like your base to be thicker), and heat until boiling. Once your mixture is boiling, turn down to simmer and add the carrots, beef, and potatoes and onions. The final step is to heat on simmer until carrots are cooked all the way through (approximately four hours), or for quicker meals, heat on medium (approximately one hour).

SIMPLY POTATO SOUP #SP5

Steps:

• Bring chicken broth to a boil, then add hash browns. Boil for 10 minutes, then add soup and cheese. Stir until dissolved. Add bacon pieces to each bowl.

SIMPLY POTATOES® IRISH BEEF STEW

Steps:

• In plastic resealable bag combine flour, desired salt, pepper. Add stew meat. Shake to coat meat with flour.
• Heat oil in 4 quart Dutch oven over medium-high heat. Add stew meat, onion and garlic. Cook, stirring occasionally, until meat is browned. Drain grease.
• Add all remaining ingredients except parsley. Bring to a boil. Reduce heat to low; cover. Continue cooking, stirring occasionally, until meat and potatoes are tender (1 to 1 1/4 hours). Stir in parsley before serving.