Beef Stew With Carrot Flowers Recipes

BEEF & STOUT STEW WITH CARROTS

Steps:

• Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.
• Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months - defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.

BEEF STEW WITH CARROT FLOWERS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Pat beef dry and toss in olive oil in a bowl. Add flour, salt, and pepper and mix to coat evenly. Shake off any excess flour.
• Brown meat in 3 batches in a large Dutch oven or heavy pot over high heat, turning with tongs, 5 to 8 minutes per batch. Let the beef sear on one side before turning. Transfer beef to a large plate.
• Combine onions, garlic, and balsamic vinegar in the same pot. Cook and stir with a wooden spoon to scrape brown bits from the bottom of pan, about 5 minutes. Add tomato paste and continue to cook, 3 to 4 minutes more. Add beef with any juices back into the pan. Add water, wine, beef broth, oregano, sugar, Worcestershire sauce, beef bouillon, basil, paprika, thyme, and bay leaves. Stir with a wooden spoon to loosen any brown bits from the bottom and bring to a boil.
• Cover pot with lid, transfer to the preheated oven, and cook until beef is tender, about 2 hours.
• Remove pot carefully from the oven and add potatoes, carrots, green beans, and celery. Cover and place back in the oven until potatoes are tender, 50 to 60 minutes more. Remove bay leaves. before serving.

BEEF STEW (CROCKPOT RECIPE)

Steps:

• Prep onions, carrots and potatoes and place into cold crockpot.
• Dry stew meat as best as you can using paper towels. Sprinkle with salt, pepper and flour and toss to coat evenly. Brown meat in batches, using a large, heavy-bottomed skillet and olive oil. Cook over medium high heat to form brown crust, but not to cook thoroughly. As meat browns, transfer over to crockpot.
• Once all meat has browned, de-glaze pan with about 2 cups of beef broth and pour into crockpot. Top with remaining broth, bay leaves, Worcestershire sauce, thyme and more salt and pepper.
• Cover and turn crockpot to high. Cook 4-5 hours or until meat is very tender and carrots and potatoes are fork tender. Remove bay leaves and thyme sprigs.
• In a small bowl, stir butter with flour and cornstarch until a smooth paste is formed. Spoon the butter-flour paste into the crockpot and stir gently to melt and spread it evenly though the contents of the crockpot. Cover and cook another 20 minutes to thicken completely.
• Taste and adjust seasonings as needed. Stir in chopped parsley if desired. Serve hot.

IRISH BEEF 'N' CARROT STEW

Steps:

• Place carrots in a greased shallow 2-qt. baking dish. In a skillet, saute onions in oil for 5 minutes or until tender. Using a slotted spoon, transfer onions to dish., In a resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat; reserve flour mixture. In the same skillet, brown meat in oil on all sides. Transfer to baking dish., Stir reserved flour mixture into oil; cook and stir over medium heat for 1 minute. Add basil and beer or broth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in honey and additional broth; return to a boil, stirring constantly. Pour over beef. Cover and bake at 325° for 1-1/2 hours or until beef is tender. Serve with potatoes.

BEEF STEW IV

Steps:

• Dredge beef in flour and then, in a medium stock pot, brown beef on all sides in shortening. Add salt, pepper, water, onion, paprika, garlic, Worcestershire sauce and bay leave. Bring to a boil, cover and simmer for 2 hours or until meat is tender.
• Add carrots and potatoes and simmer for 45 minutes or until tender.
• Remove bay leave and meat from stew, add 1 tablespoon flour or cornstarch and mix, in order to thicken stew. After mixing let sit for a few minutes to thicken, if not to desired thickness add more flour or cornstarch and repeat.
• Once thickened return meat and add corn to stew, heat through and serve.