Stew For Two Recipes

BEEF STEW FOR TWO

Steps:

• In a large resealable plastic bag, combine 1 cup wine, lemon juice, soy sauce and Worcestershire sauce; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. In a large saucepan, brown beef in oil. Remove meat and set aside. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Add 2 cups beef broth and remaining wine. Return meat to pan., Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the potatoes, carrots, mushrooms, thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and beef are tender. Discard thyme sprigs., In a small bowl, combine cornstarch and remaining beef broth until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

STEW FOR TWO

Steps:

• In a large resealable plastic bag, combine flour and 1/4 teaspoon thyme. Add beef, a few pieces at a time, and shake to coat. , In a large skillet, brown meat in oil on all sides. Add the water, tomato sauce, broth, potato, onion, carrots, red pepper, soup mix, Worcestershire sauce, rosemary, garlic powder, pepper and remaining thyme. , Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. Stir in peas. Return to a boil. Reduce heat; simmer 5-10 minutes longer.

CROCK POT BEEF STEW FOR TWO PEOPLE

Steps:

• Gather the ingredients.
• Cut the meat into cubes.
• Coat the stew meat with 3 tablespoons of flour.
• Brown the meat in a skillet with vegetable oil until the meat is quite dark but not burned. The color on the outside will give color to the stew broth as well as add flavor from the browning process.
• Drain the browned meat well.
• Add the meat to slow cooker with the vegetables, spices and enough water to cover the ingredients.
• Cover and cook on low for 6 to 8 hours. Don't worry, it can cook longer if your day is longer.
• During the last 30 minutes of cooking, remove the bay leaf and turn the heat setting to high. When the stew is boiling, stir in a mixture of 2 tablespoons of flour and about 1/2 cup of water. Cook until slightly thickened.
• Serve and enjoy!

SIMPLE BEEF STEW FOR TWO

Steps:

• Season beef cubes to taste with salt and pepper.
• Melt butter in a heavy medium skillet over high heat; add beef and saute until browned on all sides, about 5 minutes.
• Using slotted spoon, remove beef to a bowl.
• Lower heat to medium-low and add carrots and onions, toss to coat with pan juices.
• Add flour while stirring and continue to stir 1 minute to lightly toast the flour.
• Stir in broth and ale slowly, then return the beef (and any juices in the bowl) to the pan.
• Cover and let simmer until beef and carrots are tender, stirring occasionally, about 15 minutes or so.
• Season again with salt and pepper to taste and serve.

BEEF STEW FOR TWO ( SLOW COOKER )

Steps:

• Mix flour, kosher salt, black pepper, onion powder, and garlic powder together in a large plastic bag.
• Add beef stew chunks, coating well.
• Place coated meat into a 2 quart slow cooker.
• Top meat with potatoes and carrots.
• Mix together beef broth and worcestershire sauce, and pour over potatoes.
• Top with bay leaf, and cover.
• Cook on low for 6 hours.
• After cooking remove bay leaf and stir so meat and veggies are combined.
• Serve with your favorite crusty bread.

SHRIMP STEW FOR TWO

Steps:

• Melt the butter in a large Dutch oven or deep skillet over medium-high. Add half of the shallots, season with salt and pepper and cook, stirring occasionally, until fragrant and starting to brown at the edges, 4 to 6 minutes. Stir in the garlic and ginger, and cook until fragrant, 1 to 2 minutes. Remove from the heat.
• Add the olive oil and gochugaru, stirring constantly until fragrant, about 30 seconds. Raise the heat to high and add 2 cups water. Scrape the stuck-on bits off the bottom of the pot with a wooden spoon, and bring the broth to a boil.
• Add the broccoli rabe and nestle in the shrimp. Reduce the heat and gently simmer the shrimp, turning them once halfway through, until pink and just barely cooked through, 2 to 3 minutes. The broccoli rabe should be bright green and considerably wilted.
• Stir in the remaining shallots, the radishes, fish sauce and sugar. Taste for seasoning, adding more salt, gochugaru, fish sauce or sugar as needed.
• Serve the stew in wide bowls with a plate on the side for the shrimp shells, and some crusty bread or steamed rice for sopping up the aromatic juices.

SEAFOOD STEW FOR TWO

Steps:

• Thinly slice half of fennel bulb; set aside. Coarsely chop other half. Heat 2 tablespoons oil in a medium heavy pot over medium-low. Add chopped fennel, celery, leek, garlic, and bay leaf. Season with salt and pepper and cook, stirring occasionally, until vegetables are soft but have not taken on any color, 10-12 minutes.
• Meanwhile, remove shells and heads from all but 2 prawns (keep shells and heads for making broth).
• Once vegetables are soft, increase heat to medium and add prawn heads and shells and saffron (if using). Cook, stirring occasionally, until shells are bright pink, about 4 minutes. Add wine and bring to a boil. Reduce heat and simmer, stirring occasionally, until reduced by half, about 3 minutes. Add half of tomatoes and 4 cups water. Bring to a strong simmer, then reduce heat and simmer, uncovered, until reduced by about one-third and flavors have melded, 60-70 minutes.
• Remove from heat and puree mixture with an immersion blender until smooth (or let cool slightly and puree in batches in a blender). Strain broth through a finemesh sieve into a large measuring glass or bowl (you should have about 3 1/2 cups).
• Wipe out pot and heat 2 tablespoons oil over medium. Add fennel seeds, reserved sliced fennel, and remaining tomatoes, crushing them with your hands. Season with salt and pepper and cook, stirring occasionally, until fennel is softened and seeds are toasted, about 5 minutes. Add broth and bring to a simmer.
• Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium-high. Season snapper and scallops with salt and pepper. Cook snapper, skin side down, pressing gently with the back of a spatula to ensure contact with pan, until skin is brown and crisp, about 4 minutes. Turn fish and cook until cooked through, about 1 minute more. Transfer to a plate.
• Cook scallops in same skillet (no need to wipe out) until golden brown and just cooked through, about 3 minutes per side; transfer to plate with snapper. Slice squid bodies into 1/4"-thick rings. Add cockles and mussels to pot with broth. Cook until they just start to open, then reduce heat to medium-low and add squid and all prawns, making sure they're submerged in the liquid. Simmer until cockles and mussels are opened and prawns and squid are just cooked through, about 3 minutes (discard any cockles and mussels that do not open).
• Divide seafood stew between bowls, placing a head-on prawn on top of each; nestle snapper and scallops into broth and scatter tarragon sprigs over. Serve with bread and butter alongside for dipping into broth.
• Do ahead
• Broth can be made 1 day ahead; cover and chill.