Brandied Beef Stew Recipes
BRANDIED BEEF STEW
This recipe is posted as a request by a friend. It is a very easy and tasty stew that is easy to make and perfect for chilly afternoon meals. Hope you like it. It also can be make ahead with the exception of adding mushrooms and parsley. To serve, bring to simmer over high heat, then reduce to low, add mushrooms and parsley and simmer for at least 10 minutes.
Provided by OzMan
Categories Stew
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle meat with flour, garlic salt,oregano, basil& pepper and toss to coat evenly.
- Heat oil in Dutch oven or large pot.
- Add meat and cook over medium heat until browned on all sides, stirring occasionally.
- Add onion, carrots, beef broth and brandy.
- Cover and simmer over low heat for 1 1/2 hours or until meat is very tender.
- Add mushrooms and parsley, and simmer 10 minutes longer.
- Add crusty bread& a nice green salad and enjoy!
Nutrition Facts : Calories 804.3, Fat 51.9, SaturatedFat 18.4, Cholesterol 178.1, Sodium 941.9, Carbohydrate 12, Fiber 2.4, Sugar 4.1, Protein 50.6
IRISH BEEF STEW
I got this recipe from a friend who recently vacationed in Ireland. This is one of my favorite easy dinners! The stout beer really adds a great flavor.
Provided by ONEHOTMAMA9
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 6h30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer.
- Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.
Nutrition Facts : Calories 597 calories, Carbohydrate 62.5 g, Cholesterol 81.6 mg, Fat 26.8 g, Fiber 8.9 g, Protein 27.6 g, SaturatedFat 9.9 g, Sodium 497.8 mg, Sugar 8 g
DIJON AND COGNAC BEEF STEW
This rich, comforting stew was brought to The Times by Regina Schrambling in 2001, in the dark days immediately following the attacks on the World Trade Center. The accompanying article was an ode to the therapeutic benefits of cooking and baking: "Whoever said cooking should be entered into with abandon or not at all had it wrong. Going into it when you have no hope is sometimes just what you need to get to a better place. Long before there were antidepressants, there was stew." This one, while complex in flavor, is not difficult to prepare, but it cannot be rushed. Make it when you have the time to indulge in the meditative qualities of chopping, sautéing, reducing, braising, waiting and tasting. You will be rewarded with an exceptionally flavorful dish that is just as satisfying to eat as it was to cook.
Provided by Regina Schrambling
Categories dinner, lunch, soups and stews, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place salt pork in a Dutch oven over low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and discard. Raise heat, and add onion and shallots. Cook until softened but not browned, 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.
- If necessary, add 2 tablespoons butter to the pot to augment fat. Dust beef cubes with flour, and season with salt and pepper. Shake off excess flour, and place half the cubes in the pot. Cook over medium-high heat until well browned, almost crusty, on all sides, then transfer to a bowl with onions. Repeat with remaining beef.
- Add Cognac to the empty pot, and cook, stirring, until the bottom is deglazed and the crust comes loose. Add stock, Dijon mustard and 1 tablespoon Pommery mustard. Whisk to blend, then return meat and onion mixture to pot. Lower heat, partly cover, and simmer gently until meat is very tender, about 1 1/2 hours.
- Add carrots, and continue simmering for 30 minutes, or until slices are tender. As they cook, heat 2 tablespoons butter in a medium skillet over medium-high, and sauté mushrooms until browned.
- Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 18 grams, Carbohydrate 19 grams, Fat 37 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 17 grams, Sodium 1167 milligrams, Sugar 7 grams, TransFat 1 gram
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- Place bacon in a Dutch oven or a large heavy kettle over low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and set aside. Note: If you don't want to use bacon, just melt 2 tablespoons butter. Raise heat to medium-high. Season beef lightly with salt but generously with pepper and lightly toss with flour. Place half the cubes in the pan. Cook in a single layer (don't crowd the pan, do it in more batches if necessary) over medium-high heat until well browned on all sides, then transfer to a large bowl. Repeat with remaining beef, adding the second batch of browned beef to the bowl.
- If the pan is dry, add 2 tablespoons butter. Add onions and cook until softened but not brown, about 10-12 minutes. Add garlic and cook for 1 minute. Add brandy and cook, stirring, until the bottom is deglazed and any crusted-on bits come loose. Add stock, thyme, bay leaves, smooth Dijon mustard and coarse mustard. Whisk to blend, then return meat to pot. Bring liquid to a gentle simmer, cover pot and place in the oven. Cook until meat is very tender, about 1 1/4 hours, stirring occasionally.
- Note: If using a slow cooker, add sauce and browned beef and cook for 4 hours on high or 7-8 hours on low. Add carrots and shallots halfway through or roast them separately.
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