Super Bowl Stew Recipes

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

SUPER BOWL STEW

Steps:

• Combine flour, pepper and salt. Dredge beef cubes well on all sides with flour mixture. Reserve remaining flour for thicker gravy.
• Brown meat in oil in large Dutch oven, working in batches if necessary. Remove meat. Saute onion, green peppers, celery, garlic in pan drippings for 10 minutes. Add carrots, potatoes, turnips, rutabaga, broth, red pepper seasoning, marjoram and parsley.
• Bring to a boil. Add meat.
• Cover; simmer 1 1/2 hours until meat is tender, adding more broth if mixture becomes too dry. For a thicker gravy, mix together 1/4 cup cold water and reserved flour mixture in small bowl and make a smooth paste. Remove meat and vegetables with a slotted spoon into serving bowl.
• Stir flour mixture into pan liquids. Cook over medium heat, stirring constantly until mixture is thick and bubbly.
• Pour over meat and vegetables.
• Serve with a crusty French bread.