Beef And Shallot Stew Recipes

BRAISED BEEF WITH SHALLOTS AND MUSHROOMS

Steps:

• Season the beef with the salt and black pepper.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the skillet. Pour off all but 1 tablespoon fat.
• Add the shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add the garlic, mushrooms and flour and cook and stir for 1 minute. Stir in the tomatoes.
• Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth. Stir the stock mixture in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.
• Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
• Grate 2 tablespoons zest from the lemon. Stir the lemon zest and parsley in a small bowl. Sprinkle the lemon zest mixture over the beef mixture.

BRAISED BEEF WITH SHALLOTS AND MUSHROOMS

Steps:

• Coat the beef with the flour.
• Heat the butter in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned on all sides. Remove the beef from the skillet. Pour off any fat.
• Add the shallots to the skillet. Cook for 10 minutes or until they're tender. Stir in the stock, tomatoes, vinegar and sugar and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.
• Add the carrots and mushrooms to the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender. Remove the beef and vegetables from the skillet and keep warm.
• Increase the heat to high. Cook for 10 minutes or until the stock mixture is thickened. Return the beef and vegetables to the skillet. Season as desired. Sprinkle with the parsley and lemon zest.
• Serving Suggestion: Serve with wheat dinner rolls.

BEEF AND SHALLOT STEW

Steps:

• Heat oven to 300°F
• Season the beef with the salt and pepper.
• Heat the oil in a Dutch oven or ovenproof pot over medium-high heat. Add some of the beef to the pot and brown on all sides. Transfer to a plate. Repeat with the remaining beef. Spoon off and discard all but 1 tablespoon of the drippings.
• Add the wine and cook, stirring and scraping the bottom, for 3 minutes. Return the beef to the pot along with the shallots and broth. Bring to a boil. Skim any foam. Add the thyme. Cover and transfer to oven until the beef is tender, about 2 hours.
• Spoon into individual bowls.

STIFADO - TRADITIONAL BEEF STEW WITH SHALLOTS

Steps:

• Add a generous splash of olive oil in a cooking pot and heat over high heat.
• Brown the beef chunks on all sides. Do this by adding the meat in the pot in batches. So the temperature of the oil won't drop, and the meat sill sear properly. After you're done with the first batch, remove the meat from the pot and then add the next batch. Once all the meat is seared and browned all over, add it all back in the pot.
• Pour in 2-3 cups of semi-sweet red wine, and 2-3 cups of water in the pot. The amount of both liquids should be just enough to cover the meat. So whether you're using a wider or more narrow cooking pot you should adjust the amount to 2 or 3 cups (each) accordingly.
• Add the allspice, cloves, cinnamon stick, and bay leaves. Season with kosher salt and ground pepper.
• Reduce heat to low and cover the pot with its lid. Slow cook for approximately 2 hours.
• Meanwhile, cut off the tops and bottoms of the shallots and remove their skins. Place in a bowl and cover with cold water. Let them soak for about 30 minutes and then drain in a strainer. This is done to remove some of their sharp acidity.
• After the meat has slowly cooked for 2 hours, prick with a knife to make sure it's tender enough. Otherwise, cook a bit more.
• Add a splash of olive oil in a skillet or frying pan, and heat over medium-high heat. Toss in the shallots and cook until deep golden all over. Stir in 2 loaded tablespoons of tomato paste, and cook for 2 minutes more, while stirring constantly using a wooden spoon. Pour a good splash of water in the pan to help scrape off the paste from the pan and then add everything in the pot with the meat.
• Shake the pot for the shallots to spread evenly, and once you make sure there is enough liquid in the pot to almost cover everything, slow cook (covered) for another 45-50 minutes.
• Serve with freshly ground pepper on top!

BEEF STEW WITH MUSHROOMS, SHALLOTS AND POTATOES

Steps:

• Place beef in large bowl. Sprinkle with flour, thyme, allspice and generous amounts of salt and pepper; toss to coat. Heat oil in heavy large pot over medium-high heat. Working in batches, add beef and sauté until brown, about 6 minutes. Transfer beef to large dish after each batch; reserve any flour in bowl. Add mushrooms and potatoes to drippings in pot. Stir 2 minutes. Return beef, any collected juices, and reserved flour mixture to pot. Add beef broth and bring to boil. Reduce heat to medium-low. Cover and simmer until beef is almost tender, about 45 minutes.
• Drop shallots into pot of boiling water; cook 1 minute. Drain and peel shallots. Add to stew and simmer, uncovered, until beef and vegetables are tender and sauce thickens, about 30 minutes.