BEEF STEW BROWN GRAVY RECIPES

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GOOD EATS BEEF STEW RECIPE | ALTON BROWN | FOOD NETWORK



Good Eats Beef Stew Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     main-dish

Total Time 6 hours 35 minutes

Prep Time 35 minutes

Cook Time 4 hours 30 minutes

Yield 4 servings

Number Of Ingredients 11

1/4 cup tomato paste
1/4 cup apple cider vinegar
1 1/2 teaspoons Worcestershire sauce
1 tablespoon paprika
1 1/2 teaspoons dried herbs, any combination of thyme, oregano and rosemary
3 pounds English-cut short ribs
1 tablespoon plus 1 teaspoon kosher salt, divided
1 large yellow onion, thinly sliced
1 pound red potatoes, unpeeled and diced small
Freshly ground black pepper
1 tablespoon chopped fresh parsley leaves

Steps:

  • In a large mixing bowl, whisk together the tomato paste, cider vinegar, Worcestershire sauce, paprika and dried herbs. Set aside.
  • Season the short ribs with 1 tablespoon of the kosher salt. Place a large griddle over medium-high heat and once a drop of water bounces off, sear the meat until browned on all sides. Once browned, remove the meat to the bowl with the paste and toss to coat. Transfer to a large piece of heavy-duty aluminum foil and seal tightly. Place the package into a metal pan and put into a cold oven on the middle rack. Set the oven to 250 degrees F and cook for 4 hours.
  • Remove the meat from the oven and carefully poke a hole in the pack while holding it over a heatproof container. Drain the liquid into the container and place it into the refrigerator to cool enough so that the fat separates from the rest of the liquid, approximately 1 hour. After 1 hour, transfer the liquid to the freezer and keep there until the fat cap has solidified, approximately 1 hour. Allow the ribs to sit at room temperature while the liquid is cooling or if serving the next day, place in the refrigerator until ready to finish.
  • Retrieve the liquid from the refrigerator and remove the fat cap that has formed on top. Measure out 1 tablespoon of the fat and reserve the rest for another time. Place the fat into a large saucier and place over medium heat. Once the fat has melted add the onion along with the remaining teaspoon of salt and stir to separate the onions into rings. Allow to cook for 2 to 3 minutes, stirring occasionally. Add the potatoes along with a pinch of black pepper and stir to combine. Next, add the liquid reserved from the meat and stir. Cover tightly and decrease the heat to low so that no heat is escaping the lid. Cook for 30 minutes or until the potatoes are fork tender.
  • Meanwhile, cut the meat away from the bone, removing the connective tissue and discarding. Once the potatoes are tender, uncover and set the meat atop the vegetables. Cover and continue to cook for 10 minutes. Serve sprinkled with the parsley.

RECIPES USING STEW BEEF CUBES - I REALLY LIKE FOOD!



Recipes Using Stew Beef Cubes - I Really Like Food! image

Provided by Pauline

Number Of Ingredients 10

1 pound of beef cubes
1 dash of paprika
¼ cup of flour
2 cans of beef broth
1 tbsp of tomato paste
¼ cup of apple juice
1 clove of garlic, (minced)
1 onion, (cut small)
1 tbsp of tomato paste
Salt and pepper, ( to taste)

Steps:

  • Combine paprika, flour, salt, and pepper in a bowl. Add in your cubes of beef and shake the bowl to coat them with the mixture.
  • Take the cubes out of the bowl and cook in a frying pan with owl until brown. Then, take the meat and put it in a large pot.
  • Add in onion, tomato paste, garlic, apple juice, and broth. Bring all of that to a boil and then lower to a simmer. Cover the pot with a lid and cook for about an hour to an hour and a half. Stir the contents of the pot every once in a while.

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