BEEF STEW SOUR CREAM RECIPES

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THE ULTIMATE BEEF STEW RECIPE | TYLER FLORENCE | FOOD NETWORK



The Ultimate Beef Stew Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories     main-dish

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 29

1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
3 tablespoons butter
2 cups all-purpose flour
2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
Sea salt and freshly ground black pepper
1 bottle good quality dry red wine (recommended: Burgundy)
8 fresh thyme sprigs
6 garlic cloves, smashed
1 orange, zest removed in three 1-inch strips
1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cups beef stock
9 small new potatoes, scrubbed clean and cut in 1/2
1/2 pound carrots, peeled and sliced
2 cups frozen pearl onions, a large handful
1 pound white mushrooms, cut in 1/2
1/2 pound garden peas frozen or fresh
Fresh flat-leaf parsley, chopped, for garnish
Horseradish Sour Cream, recipe follows, for garnish
Toasted Peasant Bread, recipe follows, for serving
1 cup sour cream
1 tablespoon prepared horseradish
Olive oil
Salt and pepper
Chives, finely chopped, as garnish
1 loaf peasant bread, sliced into 1/2-inch pieces
Extra-virgin olive oil
4 garlic cloves, halved
Chopped parsley leaves

Steps:

  • Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
  • While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
  • Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
  • After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
  • To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.
  • Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives.
  • Preheat the oven to 500 degrees F.
  • Put a sheet pan in the oven so that it gets good and hot.
  • Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.

SPICY BEEF STEW WITH BEANS & PEPPERS RECIPE | BBC GOOD FO…



Spicy beef stew with beans & peppers recipe | BBC Good Fo… image

Just the thing to warm you up on a cold winter night

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Total Time 3 hours

Cook Time 2 hours 45 minutes

Yield Serves 6 adults, or 4 adults and 4 kids

Number Of Ingredients 12

3 ½ tbsp vegetable oil
1kg stewing beef , cut into chunks
1 onion , sliced
2 garlic cloves , sliced
1 tbsp plain flour
1 tbsp black treacle
1 tsp cumin
400g can chopped tomato
600ml beef stock (from a cube is fine)
2 red peppers , deseeded and sliced
400g can cannellini bean , drained and rinsed
soured cream and coriander, to serve

Steps:

  • Heat 1 tbsp of oil in a large saucepan with a lid. Season meat, then cook about one-third over a high heat for 10 mins until browned. Tip onto a plate and repeat with 2 tbsp of oil and rest of the meat.
  • Add a splash of water and scrape pan to remove bits. Add ½ tbsp oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add treacle, cumin, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid.
  • Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread.

Nutrition Facts : Calories 400 calories, FatContent 18 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 4 grams fiber, ProteinContent 43 grams protein, SodiumContent 1.2 milligram of sodium

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SPICY BEEF STEW WITH BEANS & PEPPERS RECIPE | BBC GOOD FO…
Just the thing to warm you up on a cold winter night
From bbcgoodfood.com
Total Time 3 hours
Category Dinner, Lunch, Main course, Supper
Cuisine Moroccan
Calories 400 calories per serving
  • Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread.
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