Stairwell Stew Recipes

BEST EVER BEEF STEW

Best Ever Beef Stew image

A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!

Provided by Chungah Rhee

Categories entree

Yield 8 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
2 pounds top sirloin steak, diced
Kosher salt and freshly ground black pepper, to taste
1 medium sweet onion, diced
2 large carrots, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, halved
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1/2 cup dry red wine
2 1/2 cups beef stock
4 sprigs fresh thyme
2 bay leaves
1 large russet potato, peeled and cut in 1/2-inch chunks
2 tablespoons chopped fresh parsley leaves

Steps:

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.

STAIRWELL STEW

Stairwell Stew image

Number Of Ingredients 9

Ingredients

2 pounds lean beef stew meat, cut in 1 1/2" cubes
2 cloves garlic, chopped
2 stalks large celery, sliced
1/2 cup pitted green olives, drained
4 ounces sliced mushrooms, drained
1 (14 1/2-ounce) can whole tomato
2 tablespoons flour
2 tablespoons water
mozzarella cheese, grated

Steps:

Trim and wipe stew meat thoroughly. Combine all ingredients except flour, water, and mozzarella cheese in crock pot. Cover and cook on LOW for 10 to 12 hours or on HIGH for 3 to 4 hours. One hour before serving, turn to HIGH setting. Make a smooth paste of water and flour stir into crock pot. Cover and cook until thickened. Sprinkle mozzarella cheese generously over top.Note: A 3-lb. cut up chicken or round steak may be substituted for the stew beef.

Nutrition Facts : Nutritional Facts Serves

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