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Braised Italian Sausage Stew

Braised Italian Sausage Stew

Ingredients
1 pkg Johnsonville® Mild Italian Sausage links, coin sliced
2 Tbsp. extra virgin olive Oil
2 medium onions, coarsely chopped
4 medium carrots, cut into 1” chunks
4 small parsnips, cut into 1” chunks
8 oz. baby bella or white button mushrooms, halved
2 stalks celery, cut into 1” chunks
3 cups chopped swiss chard, stems removed, roughly chopped
1/2 cup barley, uncooked
1 can (28 oz.) Italian plum tomatoes (in juice)
1 can (14.5 oz.) chicken stock
1 cup dry white wine
1 tsp. Italian seasoning
1/2 tsp. ground black pepper
1/2 tsp. salt

Directions
Heat oil in a large Dutch oven over medium heat. Add onion; cook 3 minutes or until slightly soft. Add sausage links to pan; cook 12-14 minutes or until sausage is browned and almost cooked through. Remove sausage links to cutting board and allow them to cool before coin slicing.

Stir in carrots, parsnips, mushrooms, celery and Swiss chard into the Dutch oven. Add the barley, tomatoes, stock, wine, Italian seasoning, salt and pepper. Add sliced sausage to the pot. Stir to combine all the ingredients.

Bring to a boil, cover, reduce heat and continue to simmer for up to 1 hour or until the barley is cooked. Serve with crusty Italian bread. Yield: Serves 6.

Recipe found here: Braised Italian Sausage Stew

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Beef & Mushroom Braised Stew

Beef & Mushroom Braised Stew

Ingredients
1 boneless beef chuck roast (2 to 3 pounds), cut into 1-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons California Olive Ranch® Olive Oil
1 pound sliced fresh mushrooms
2 medium onions, sliced
2 garlic cloves, minced
1 carton (32 ounces) beef broth
1 cup dry red wine or additional beef broth
1/2 cup brandy
1 tablespoon tomato paste
1/4 teaspoon each dried parsley flakes, rosemary, sage leaves, tarragon and thyme
3 tablespoons all-purpose flour
3 tablespoons water
Hot mashed potatoes

Directions
Preheat oven to 325°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan.

In same pan, add mushrooms and onions; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil.

Bake, covered, 1 hour. In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes longer or until sauce is thickened and beef is tender. Skim fat. Serve with mashed potatoes. Yield: 6 servings.

Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Recipe found here: Beef & Mushroom Braised Stew

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Slow Cooker Guinness Stew

Slow Cooker Guinness Stew

Prep time: 20 minutesCook time: 4 hours, 30 minutes

These instructions are for making the stew in a slow cooker. If you don’t have a slow cooker and would prefer to make the stew in the oven, cook everything in a large Dutch oven. After you add the liquid, bring it to a simmer on the stovetop then put it, tightly covered, in a 225°F oven for 6 hours (or a 300°F oven for 4 hours).

Ingredients
2 Tbsp butter
2 pounds well marbled chuck beef roast, cut into 2-inch pieces
Salt
2 cups chopped onion
2 celery stalks, chopped
2 Tbsp tomato paste
1 pint (16 ounces) Guinness stout (we used Extra Stout)
3 cups beef broth
2 large carrots, peeled and cut into chunks
2-3 parsnips, peeled and cut into chunks
1 pound young turnips, peeled and cut into chunks
2 teaspoons dried thyme
Salt
1/4 cup chopped fresh parsley (optional)

Directions

I recommend going to the link at the bottom and reading what is there. It has some pictures and also some background information. Great help!

1 Heat the butter in a large sauté pan over medium-high heat. Brown the beef in the butter, starting with the fattiest pieces of meat, fat side down in the pan. This will allow some beef fat to render out. Work in batches as to not crowd the pan. Sprinkle salt over the beef as it browns. Once browned on all sides, transfer the beef pieces into the slow cooker.

2 Add the onions and celery to the pan in which you just browned the beef. Sauté the onions and celery until they begin to brown at the edges, about 5 minutes. Add the tomato paste and mix well. Cook for a minute or two, then add a little of the Guinness, enough to make it easier for you to scrape up any browned bits at the bottom of the pan. Transfer the celery and onions into the slow cooker.

3 Add the rest of the Guinness, the beef broth, carrots, parsnips, turnips, and thyme to the slow cooker. Add two teaspoons of salt. Cover and cook on “high” for 4 hours, or “low” for 8 hours. When done, add more salt to taste. If you want, sprinkle with fresh parsley to serve.

Yield: Serves 6-8.

Recipe found here: Slow Cooker Guinness Stew

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autumn-stew
 

Autumn Beef Stew

INGREDIENTS
12 small red potatoes, halved
1 pound carrots, cut into 1-inch pieces
1 large onion, cut into wedges
2 pounds lean beef stew meat, cut into 1-inch cubes
1/3 cup butter or stick margarine
1 tablespoon all-purpose flour
1 cup water
1 teaspoon salt
1 teaspoon dried parsley flakes
1/2 teaspoon celery seed
1/2 teaspoon dried thyme
1/8 teaspoon pepper

DIRECTIONS
Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon.
Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.

This recipe found here: Autumn Beef Stew

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