RACHAEL RAY BEEF STEW RECIPES

Steps:

• Preheat the oven to 275 degrees F.
• Stem and seed the chiles and place in a pot with beef stock over high heat. Bring to a boil, then reduce the heat and simmer gently to reconstitute (see Cook's Note).
• Heat a large Dutch oven with a drizzle of oil over medium-high heat, and add the bacon to the pan and stir until crisp. Remove with a slotted spoon. Pat the meat dry, season with a little salt and lots of black pepper, then add to the bacon drippings and brown evenly to caramelize the meat. Brown the meat in 2 batches if necessary in order not to crowd the pan. Remove the meat and add another drizzle of oil, if necessary. Add the onions, and garlic and soften a few minutes. Stir in the cumin, coriander, cocoa, cinnamon, and cloves, and stir to toast the spices and combine. Deglaze the pan with beer and evaporate.
• In a food processor, puree the softened peppers and stock with tomatoes. Pour into the pot, slide the browned meat and bacon back in, and drizzle in the honey. Cover the pot and transfer to the oven for 2 1/2 hours or until the meat falls apart with a fork. Cool and store for a make-ahead meal. Reheat over medium heat and add the lime juice just before serving.
• Garnish with sour cream and fresh cilantro leaves, and serve with tortillas or rice and warm black beans.

Steps:

• Follow package directions for pierogi and keep warm in low oven
• I cook mine in batches in boiling salted water for 3 to 4 minutes or until they float, then drain and transfer to a large pan with a few tablespoons of butter and cook about 2 minutes per side until crisp
• Add a cup or two of water to a small pot and bring to a boil
• Add mushrooms and let sit a few minutes to rehydrate
• Listicle: Rachael Ray 5-Quart Cast Iron Casserole Heat a large Dutch oven over medium-high heat, add olive oil, then carrots, parsnip, potatoes, onion, bay, salt and pepper, partially cover and soften 8 to 10 minutes
• Add spices, seeds and paste, stir a minute, then add stock or broth, mushrooms with a bit of their liquid and sauerkraut and cook 7 to 8 minutes more at a low boil
• Stir in mustard and herbs and serve in shallow bowls with pierogi and/or sausage and sour cream (if using) on top