Fireman Bobs Spicy Beef Stoup My Way Recipes

FIREMAN BOB'S HEARTY BEEF STEW MY WAY....

Steps:

• 1. Cut the rib eye into 1/2 inch cubes... Place beef in a large Dutch Oven and add the butter and brown on all sides... Drain excess fat off...
• 2. Add onion to the Dutch Oven along with beef stock, sugar, salt, pepper, allspice, thyme, fennel, season salt, garlic parsnips, red and green bell peppers, and worcestershire sauce. Allow to simmer for 4 hours...
• 3. Add the carrots, potatoes, celery, and peas... Allow to cook for 30 to 40 more minutes or until vegetables are done to your liking...
• 4. When done, take 2 cups of the liquid and add the flour and kitchen bouquet to make the " slurry " to thicken the stew... Stir till desired thickness is reached...
• 5. Serve hot with a good Crusty Bread... ENJOY

SPICY VIETNAMESE BEEF NOODLE SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Cook beef shank, oxtail pieces, and ginger in hot oil, turning occasionally, until browned, 3 to 5 minutes per side. Add star anise, fennel seed, coriander seed, cloves, cinnamon stick, and cardamom pod to the pot and saute until fragrant, about 30 seconds.
• Stir water, onion, garlic, white sugar, and bay leaf into beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off the bone, 5 to 6 hours. Remove meat and reserve. Strain broth into a pot; discard strained spices and vegetables.
• Chop beef shank meat and add to broth in pot; stir in fish sauce and soy sauce. Bring broth to a simmer and reduce heat to low to keep warm.
• Place rice noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain and rinse in cold water.
• Place a handful of bean sprouts in the bottom of a large soup bowl. Top with a large handful of prepared rice noodles and drop a few jalapeno slices over noodles. Ladle beef broth into bowl to cover noodles.

SPICED BEEF STEW

Steps:

• Preheat oven to 350 degrees (175 C).
• In Dutch oven over medium-high heat, melt butter or margarine. Cook beef in two batches until browned, stirring often. Remove beef from Dutch oven and set aside. Stir in flour.
• Add broth, beer, onion, garlic, brown sugar, thyme and bay leaf. Heat to boil. Return beef to dish. Cover and bake at 350 degree F(175 C) for 1 1/2 hours.
• Add mixed vegetables. Cover and bake for 1 hour, or until beef is done. Remove bay leaf and serve.

FIREMAN BOB'S NOODLES AND SHORT RIBS SOUP MY WAY..

Steps:

• 1. Note: This recipe brings beef and noodles together in a soup and begins by cooking beef short ribs until the meat falls off the bone, then adding homemade egg noodles to the pot to make soup. Have your Butcher cut the short ribs down to about 2 inches long if needed.
• 2. Preheat oven to 275 degrees. Chop the onion, celery, carrots, and garlic, and set aside. Generously season the beef short ribs with salt and pepper. In a large Dutch oven, brown the beef on all sides over high heat in a small amount of oil. Remove beef from pot and set aside.
• 3. Now add the carrots, celery, onions and garlic and simmer in the beef drippings till almost browned. Add the grape juice and use a wooden spoon to loosen all the " tid bits " from the bottom of the pan. Add the tomatoes, bay leaves and the browned beef.
• 4. Add the stock, and cider making sure the liquid covers the meat, add more beef stock until the ribs are covered by an inch. Bring to a boil, then cover and transfer to the oven. Allow the beef to cook untouched for 5 hours.
• 5. Remove pot from oven and carefully remove the beef ribs from the liquid. Remove the meat from the bones and gently pull the meat into bite-sized pieces. Also, " DIG " out the bone marrow from inside the bones and add with the meat. Set aside.
• 6. Preparing the Noodles
• 7. In a large bowl, stir together the flour, salt, pepper, and fennel. Add the beaten eggs, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes. On a floured surface, roll out to 1/4 inch thickness. Cut into desired length. Allow to air dry 20 minutes before cooking.
• 8. Add the noodles to the liquid and simmer over a medium heat for about 6 to 8 minutes or until the noodles are tender. Turn off heat.
• 9. Add the beef and stir until the meat is heated through. Season to taste with salt and black pepper. Top off each bowl with the green onions. Serve hot with a good crusty bread.
• 10. ENJOY !!!

FIREMAN BOB'S CROCK POT SPICY SLOPPY JOES MY WAY

Steps:

• 1. Cook the beef and pork together in a stock pot over medium-high heat until well browned, stirring often to separate meat. Drain off any fat.
• 2. Combine the beef, soup, green peppers, red peppers, cayenne pepper, red pepper flakes, onions, mustard, Worcestershire sauce, garlic,vinegar, brown sugar and black pepper, canned tomatoes in a 7 quart Crock Pot.
• 3. Cover and cook on LOW for 6 to 7 hours* or until the vegetables are tender. Divide the beef mixture among the buns. Enjoy!!!!!!

FIREMAN BOB'S SCOTTISH STEW MY WAY...

Steps:

• Ask your meat man to cut up beef for stew. ( I use a good Flank Steak, cooking time allows to get tender. ) Roll pieces of stew meat and rib eye in the seasoned flour. Place Floured meat in a hot Skillet with the butter and allow to brown.
• Add the chopped onion, carrots, red pepper flakes, and turnips. Add the Worcestershire sauce, Cook on medium until softened. Place the browned meat into a Large Dutch Oven, add the vegetables and cook till they are softened.
• Dissolve beef bouillon cubes in water. Pour the bouillon/water mixture in with the stew/ stew. Add Mushrooms to Dutch Oven. Season with salt and pepper.
• Slow cook in oven at 295 degrees, and until beef is tender for 2 to 3 hours. Stir every 20 to 30 minutes and keep enough water to keep the gravy to your liking.
• Serve with a Potato Bread. Garnish with srings of rosemary. Enjoy !!!

FIREMAN BOB'S KICKED-UP BEEF STOCK MY WAY...

Steps:

• Place all bones on a large sheet pan and place on rack in the oven at 450 for 40 minutes. After bones are browned, remove from oven and place in a LARGE Dutch Oven. Add onion, carrot, celery, and garlic. Stir constantly all together for 10 minutes.
• Add peppercorns, parsley, bay leaves, red pepper flakes, paprika, horseradish, fennel seeds, coriander seeds, thyme,and salt. Stir making sure to " coat " the bones with the seasonings, cooking for 4 minutes.
• Add 16 cups of water and bring to a boil for 2 minutes. Reduce to a simmer, cover, and slow cook for 6 hours. About every hour, skim the " grease and or scum " off the top as it cooks.
• When stock has cooked for 6 hours, skim off excess grease. Strain all ingredients leaving only the Beef Stock. You can use this stock for any of your Beef recipes..... ENJOY!!!!!

FIREMAN BOB'S QUICK SAVORY STEAK RUB MY WAY...

Steps:

• 1. Combine all ingredients together, stir, and place in a sealed jar
• 2. Enjoy!

FIREMAN BOB'S SPICY BEEF " STOUP " MY WAY....

Steps:

• Place both beef and pork in Large Dutch Oven with the oil, and sear meat till browned.
• When meat is browned off, add 3 cups water, beef broth, beef bouillon, bay leaves, oregano, coriander, cumin, red pepper flakes, roasted red peppers, salt, black pepper, garlic, red chilies, potatoes, jalapeno peppers, broccoli, onions, tomatoes, green beans, smoked paprika, fennel seeds, and kidney beans.
• Cook for 1 hour and 15 minutes.
• Take flour and 1 cup water combine to make a mixture, add to Dutch Oven and stir and cook for remaining 15 minutes till meat is tender.
• Serve with a good Crusty Bread and Napkins!!!! ENJOY!!!!