SHORT RIB STEW RECIPE - ETHAN STOWELL | FOOD & WINE
When Ethan Stowell was growing up, his father was the family cook; beef stew was one of his specialties. Unlike his dad, who favored rump roast, Stowell uses short ribs, a marbled cut that turns fabulously succulent and tender when slow-simmered. More Hearty Stew Recipes
Provided by Ethan Stowell
Categories Beef
Total Time 3 hours 30 minutes
Yield 8
Number Of Ingredients 13
Steps:
- In a large bowl, toss the short ribs with the flour. In a large enameled cast-iron casserole, heat the oil. Working in batches, cook the short ribs over moderately high heat until browned all over, about 6 minutes per batch. Discard the oil.
- Return the meat and any juices to the casserole. Add the wine and boil until reduced by half, 8 minutes. Add the stock and bring to a simmer. Cover and cook over low heat until the meat is tender, 2 hours.
- Skim any fat from the stew. Stir in the carrots, potatoes, parsnips, onion, mushrooms, thyme and sage. Cover and simmer over low heat until the vegetables are tender, about 35 minutes. Season with salt and pepper and serve.
SLOW COOKER BEEF PAPRIKASH RECIPE | FOOD NETWORK KITCHEN ...
The low and slow option makes perfect sense for a work day--8 hours later and dinner is served!
Provided by Food Network Kitchen
Categories main-dish
Total Time 8 hours 30 minutes
Prep Time 20 minutes
Cook Time 8 hours 0 minutes
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Spread the onions in the bottom of an 8-cup slow cooker. Toss the beef with the flour, 1 teaspoon salt and 1/4 teaspoon pepper and place on top of the onions. Top with the bell peppers and garlic. Stir together the broth, paprika, tomato paste and caraway and pour over the beef. Cover and cook until the meat is very tender, either on high for 4 to 5 hours or on low for 7 to 8 hours.
- Uncover and let stand at least 10 minutes. Stir in the sour cream and dill and season to taste with salt and pepper. Serve over egg noodles or potatoes.
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