Archive for the ‘Beef Stock’ Category

Beery Barley Beef

May 25, 2017

http://www.aol.co.uk/living/food/beery-barley-beef/2536/

1 tablespoon sunflower oil

625 g (1¼ lb) lean stewing beef, cubed

1 onion, chopped

1 tablespoon plain flour

250 g (8 oz) carrots, diced

250 g (8 oz) parsnips or potatoes, diced

300 ml (½ pint) light ale

750 ml (1¼ pint) beef stock

small bunch of mixed herbs or dried bouquet garni

100 g (3½ oz) pearl barley

salt and pepper

 

Preheat the slow cooker if necessary; see the manufacturer’s instructions. Heat the oil in a frying pan, add the beef a few pieces at a time until it is all in the pan, then fry over a high heat, stirring, until browned. Remove the beef with a slotted spoon and transfer to the slow cooker pot. 1 Add the onion to the frying pan and fry, stirring, for 5 minutes or until lightly browned. Mix in the flour, then add the root vegetables and beer and bring to the boil, stirring. Pour into the slow cooker pot. 2 Add the stock to the frying pan with the herbs and a little salt and pepper, bring to the boil, then pour into the slow cooker pot. Add the pearl barley, cover with the lid and cook on low for 9–10 hours until the beef is tender. Serve with herb croutons or spuds

Rich and Spicy Beef Goulash

March 7, 2017

Beef and Ale Stew with Horseradish Spiral Dumplings (Mary Berry)

March 7, 2017

Roast Beef With Caramelised Onion Gravy (Gordon Ramsay)

November 15, 2016

roast-beef-with-caramelised-onion-gravy-gordon-ramsay

Shepherds Pie (Gordon Ramsay)

November 15, 2016

shepherds-pie-gordon-ramsay

Simple Slow Cooker Chilli Con Carne (Simplybeingmum Blog)

November 14, 2016

Serves 4

900g or approx. 2lb of Beef Steak Mince ( I use extra lean)

2 x Medium Onions (chopped)

3 or 4 Garlic Cloves (pressed)

2 x Red Peppers (Chopped and seeds removed)

2 x Teaspoons of Ground Chilli Powder (I use hot but you may want to use mild)

1 x Teaspoon of Ground Cumin

2 x 400g Tins/Cartons or Chopped Tomatoes

1 x Tablespoon of Tomato Puree (I use double concentrate)

2 x Beef Stock Cubes (crumbled)

Black pepper (to your taste)

1 or 2 Tins of Red Kidney Beans (drained and rinsed thoroughly)

Instructions:

1. Add Mince, chopped Onion and pressed Garlic to a pan and lightly brown meat

2. Add the chopped Red Pepper, the Chilli Powder, Cumin and crumbled Beef Stock Cubes – Stir well!

3. Stir in the Chopped Tomatoes and Tomato Puree and bring to the boil

4. Pour the pan contents into the Slow Cooker and add the Red Kidney Beans and Black pepper

5. Ensure when you have added all ingredients that the cooker is no more than 2/3rds full

5. Stir well, place lid on and turn Slow Cooker to low

6.  Leave about 6 hours but you can easily leave longer, there is enough fluid within the pot so it will not burn, I leave approx. 8 hours.  Once cooked turn to warm and leave for up to 3 hours (please check your cooker’s instructions to check how long it can be left on warm as they can differ)

Simple Chilli Con Carne Slow Cooker Recipe

Beef Bourguignon (Mary Berry)

September 20, 2016

beef-bourginon-mary-berry

Honey Spiced Pork Casserole (Mary Berry)

September 20, 2016

honey-spiced-pork-casserole-mary-berry

Beef Parsnip and Stilton Pie (Jamie Oliver)

March 8, 2016

Beef Parsnip and Stilton Pie (Jamie Oliver) Chicken Red Wine and Garlic Casserole (Mary Berry)

Beef and Beer Stew (Dorie Greenspan)

February 24, 2016

1/4 cup flour

Fine sea salt

Freshly ground black pepper

21/2 pounds chuck or other stew beef, cut into 2-inch cubes, patted dry

3 tablespoons flavorless oil, such as canola, or more as needed

6 slices thick-cut bacon, cut crosswise into 1-inch pieces

2 tablespoons unsalted butter

4 medium yellow onions, thinly sliced

4 cloves garlic (green germ removed), finely chopped

One 12-ounce bottle Belgian, abbey or brown ale or beer, such as Chimay

11/2 cups no-salt-added beef broth

21/2 tablespoons brown sugar (light or dark)

2 tablespoons apple cider vinegar

1 tablespoon whole-grain mustard

1 tablespoon tomato paste or concentrate

1/2 teaspoon ground allspice

Pinch ground cloves

4 sprigs thyme

3 bay leaves

2 cups cubed, roasted vegetables, or as much as you like (optional)

1/4 cup chopped parsley, dill, chives, tarragon or mixed herbs, for serving
Steps

Put the flour in a mixing bowl, season generously with salt and pepper and drop in the beef; toss to coat.

Pour 2 tablespoons of the oil into a 4-to-5-quart Dutch oven set over medium-high heat. Once the oil shimmers, add as many beef cubes as you can without crowding them, first shaking off excess flour. The beef will steam, not brown, if the pan is too full; cook, seasoning each batch with salt and pepper, until browned on all sides. The pieces should release easily from the bottom of the pot. As the meat is browned, transfer it to a separate bowl. If you need more oil to finish browning the batches, add it as needed. Reserve any leftover flour. If the oil in the pot has burned, wipe out the pot, leaving whatever solids (browned bits) have stuck to the bottom of the pot.

Toss the bacon into the pot and cook, stirring, until it has browned and its fat has rendered; transfer to the bowl with the beef.

Add the butter to the pot along with the onions and garlic. Season lightly with salt and pepper; reduce the heat to medium and cook, stirring occasionally, until the onions are caramel-colored. Be patient; this can take at least 30 minutes. If you had leftover flour, stir it into the caramelized onions and cook for 2 minutes, until it browns and loses its raw-flour taste.

While the onions are caramelizing, preheat the oven to 300 degrees.

Spoon the meat, bacon and whatever juices may have accumulated in the bowl back into the Dutch oven. Add the ale or beer, the broth, brown sugar, vinegar, mustard, tomato paste, allspice, cloves, thyme and bay leaves; increase the heat to medium-high and bring to a boil. Taste for salt and pepper, adding more as needed. Cover the pot tightly with aluminum foil, then with its lid, and slide it into the oven. Cook (middle rack) for 21/2 to 3 hours or until the meat is tender enough to cut with a spoon. Discard the thyme sprigs and bay leaves.

When you’re ready to serve, stir in the roasted vegetables, if using, then sprinkle the stew with the chopped herbs.