HOW LONG TO BOIL BEEF STEW MEAT RECIPES

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BEEF STROGANOFF WITH STEW MEAT - BUDGET FRIENDLY RECIPE ...

This easy tasty beef stroganoff dish you can make from scratch, and is cooked on the stove top. Made with sour cream and wine, serve this classic creamy dish with rice, egg noodles, pasta or mashed potatoes.

Provided by Harriet Britto

Categories     Mains

Total Time 80 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 12

500 grams mushrooms (washed and thinly sliced)
5 ½ tablespoons olive oil (extra virgin)
1 kg gravy beef (fat removed, thinly sliced and lightly salted)
200 grams brown onion (thinly sliced)
1 teaspoon garlic (paste)
1/2 cup red wine
1/2 cup water
1/4 teaspoons chicken stock powder (or beef sock powder)
1 cup fresh cream
1/4 cup sour cream
3 tablespoons dark soy sauce
2 tablespoons cornflour (optional)

Steps:

  • In a large deep fry pan, heat 1 tablespoon of olive oil, then add the sliced mushrooms, and fry on low to medium heat, until the mushrooms change colour and become soft, this will take about 3-5 minutes.
  • When done, transfer the cooked mushrooms and any juice you get from them to a bowl, and put aside for later.
  • In the same pan cook the meat in two batches: Heat 1 tablespoon of olive oil, add quarter of the thinly cut gravy beef and fry until brown all over. Transfer the meat and juices to a plate. Repeat for the remaining meat.
  • Add a little more oil (about 1/2 teaspoon) to the fry pan. Add the sliced onions and garlic. Fry for 2 -3 minutes, or until the onions become soft.
  • Return all the browned meat and its juices to the pan with the onions. Add the red wine, water and 2 tablespoons of soy sauce and stock powder, bring to the boil, cover with a lid, then reduce the heat.
  • Allow meat to simmer for about 1 hour, or until the meat is soft and tender.
  • Once the meat is tender and soft, stir in the cooked mushrooms, fresh cream, and sour cream to the meat. Gently simmer for about 5 minutes, taste for salt – adding the remaining soy sauce and a little salt if needed. Season with freshly ground pepper.
  • If you think the sauce is too thin and would like a thicker sauce, you can mix 2 teaspoons of cornflour with a little water and slowly pour and stir this into the Stroganoff, allow to cook for a minute on medium to low heat until the sauce thickens.
  • Serve with pasta, salad, or steamed vegetables.

Nutrition Facts : ServingSize 1 serving, Calories 404 kcal, CarbohydrateContent 19 g, ProteinContent 8 g, FatContent 33 g, SaturatedFatContent 13 g, CholesterolContent 73 mg, SodiumContent 1317 mg, FiberContent 1 g, SugarContent 6 g

HEARTY BEEF AND POTATO STEW RECIPE | MYRECIPES



Hearty Beef and Potato Stew Recipe | MyRecipes image

This is a one-dish meal. Make the beef stew the night before, cool to room temperature, and refrigerate; reheat single servings in the microwave or a slow cooker set on HIGH the next day. To save prep time, use bottled peeled fresh garlic.

Provided by Maureen Callahan

Yield 12 servings (serving size: about 1 cup stew and 1 portion bread)

Number Of Ingredients 17

Cooking spray
16 garlic cloves, crushed
2 cups chopped onion
3 pounds boneless chuck roast, trimmed and cut into 2-inch cubes, divided
1 cup dry red wine
1 ½ cups chopped carrot
2 teaspoons chopped fresh rosemary
1 ¾ teaspoons salt
½ teaspoon black pepper
2 bay leaves
1 ¼ cups water, divided
1 cup less-sodium beef broth
2 (14.5-ounce) cans diced tomatoes, undrained
2 ½ pounds peeled baking potatoes, cut into 1-inch pieces
1 tablespoon flour
Chopped parsley (optional)
2 (8-ounce) baguettes, each cut into 6 equal portions

Steps:

  • Preheat oven to 300°.
  • Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add garlic; sauté 1 minute or until garlic just begins to brown. Remove garlic from pan with a slotted spoon; place in a large bowl. Coat pan with cooking spray. Add onion; sauté 3 minutes or until tender. Add onion to garlic. Coat pan with cooking spray. Add half of beef to pan; sauté 5 minutes or until browned on all sides. Add beef and any accumulated juices to onion mixture. Coat pan with cooking spray. Add remaining beef to pan; sauté 5 minutes or until browned on all sides. Add beef and any accumulated juices to onion mixture.
  • Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add beef mixture. Stir in carrot, rosemary, salt, pepper, and bay leaves. Add 1 cup water, broth, and tomatoes; stir to combine. Bring to a boil; cook 1 minute. Remove from heat; cover and bake at 300° for 1 1/2 hours. Remove from oven; uncover and stir in potatoes. Combine remaining 1/4 cup water and flour; stir with a whisk until smooth. Stir flour mixture into stew. Cover and bake an additional 1 1/2 hours or until beef is tender. Discard bay leaves. Sprinkle with parsley, if desired. Serve with bread.

Nutrition Facts : Calories 440 calories, CarbohydrateContent 45.9 g, CholesterolContent 64 mg, FatContent 14.3 g, FiberContent 4 g, ProteinContent 28.4 g, SaturatedFatContent 5.4 g, SodiumContent 753 mg

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