Crockpot Beef Stew
Crockpot Beef Stew
1 pound beef stew meat
4 cut carrots
2 cut onions
4 cut celery stalks
1 large can crushed tomatoes with juice
1/4 cup tapioca
1 teaspoon instant coffee
1 beef buillon cube
Salt, thyme, oregano
Potatoes
1/2 bag frozen peas
Mix together in crockpot. Cook on low 7 hours. In the last hour, add cubed potatoes and/or 1/2 bag frozen peas.
**Variation
Browned beef stew meat
1 can tomato soup
1 can french onion soup
Cut up potatoes
Carrots
2 tablespoons Worcestershire sauce
salt and pepper to taste
Place all ingredients in crockpot and cook on low all day. Add a little flour mixed with cool water before serving to make it thicker.
Baked Beef Stew
Baked Beef Stew
1 or 2 (14.5 ounce) can(s) diced tomatoes, undrained (can use 10 oz can; can also use Rotel for some oomph)
1 cup water or red wine (Shiraz is best)
3 tablespoons flour
2 teaspoons sugar (can substitute brown sugar)
1 1/2 teaspoons salt (can substitute soy sauce)
1/2 teaspoon pepper
2 pounds lean beef stew meat, cut into 1-inch cubes
4 medium carrots, cut into 1-inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs, cut into 3/4-inch chunks
1 medium onion, cut into chunks
1 daikon, cut into chunks
Rosemary
Coat the beef with flour and quickly brown it in a little olive or vegetable oil in a skillet. In a large bowl, combine the tomatoes, water, sugar, salt and pepper. Add remaining ingredients & beef; mix well. Pour into a greased 13×9 dish. Cover and bake at 375 degrees F for 1-3/4 to 2 hours or until meat and vegetables are tender.
Tasting Notes: Adjusted ingredients as labelled in the ingredient list. Started off by heating skillet with oil, sugar, a little red wine vinegar, rosemary, and red wine to burn off alcohol. Add potatoes to boil for five minutes, then added entire mixture to baker. Coated beef with flour, sugar, soy sauce, and pepper, and then browned it in hot oil in skillet with onions that were diced. While that was browning, added rest of vegetables to potato mixture along with tomatoes and some more beef broth. Once beef was browned, added entire mixture to baker. Created fond with beef broth, and added that to baker. Covered, baked at 375 for 2 hours. Possible to also do 350 for 2 hours depending on amount of meat.
Cote de Bouef Rossini
Cote de Bouef Rossini
Serves 6 to 8
3 tablespoons Clarified Butter for Cote de Bouef Rossini (recipe follows)
1 beef rib steak (about 2 pounds), tied, at room temperature
Coarse sea salt and freshly ground pepper
3 sprigs fresh thyme
4 cloves garlic, crushed
2 shallots, crushed
2 dried bay leaves
1 tablespoon Clarified Butter
1 whole duck foie gras (about 1 1/2 pounds), trimmed and deveined
Coarse salt and freshly ground pepper
3 sprigs fresh thyme
2 cloves garlic, crushed
2 shallots, crushed
4 whole porcini mushrooms, wiped clean
1/2 pound chanterelle mushrooms, wiped clean
1/4 pound snow peas, trimmed
1/4 pound snap peas, trimmed
1/2 cup English peas
1 medium shallot, minced
Roasted Vegetables
Stuffed Marrow Bones (recipe follows)
Sauce Rossini (recipe follows)
To make the beef: Preheat the oven to 400 degrees;. In a large skillet, heat 2 tablespoons clarified butter over medium-high heat. Season the steak with salt and pepper. Add to pan, and sear until brown, about 3 minutes per side. Add remaining 1 tablespoon clarified butter, thyme, garlic, shallots, and bay leaves. Transfer to oven, and roast until a meat thermometer inserted in the thickest part registers 125 degrees; for rare 135 degrees; for medium rare. Remove from oven, and let rest for 10 minutes before carving.
To make the fois gras: In a heavy saucepan, heat the clarified butter over medium heat. Season the fois gras with salt and pepper. Add to pan, and cook until brown on all sides, about 5 minutes. Add thyme, garlic, and shallot. Transfer to oven, and cook until a meat thermometer inserted in the thickest part registers 155 degrees;, 15 to 20 minutes. Remove from oven, and let rest for 10 minutes before slicing. Pour off, and reserve, all but 2 tablespoons of the fat from the pan. Set saucepan aside.
To make the mushrooms: In the pan that the foie gras was cooked, add the porcinis, chanterelles, shallot, snow peas, snap peas, and English peas. Place over medium heat, tossing to combine. Season with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes.
Arrange the marrow bones, and vegetables on a large platter. Top with the beef. Place the foie gras on top of the beef. Sprinkle the mushrooms and peas around and over the beef. Drizzle with sauce, and serve immediately.
Clarified Butter for Cote de Bouef Rossini
Makes 1 cup
3/4 pound (3 sticks) unsalted butter
Place butter in a small saucepan and melt over low heat. Remove from heat and allow milk solids to sink to bottom. Skim any foam from surface, then carefully pour off clarified butter, leaving solids behind.
Stuffed Marrow Bones
Serving: Makes 6
3 3-inch beef marrow bones, split lengthwise
4 tablespoons clarified butter
2 ounces hen of the wood mushrooms, cleaned and diced
2 ounces hen of the wood mushrooms, cleaned and diced
2 medium porcini mushrooms, cleaned and diced
Coarse salt and freshly ground pepper
2 white bread, crusts removed, bread cut into 1/3-inch dice
2 tablespoons diced beef marrow
1 tablespoon minced fines herbs, (chervil, parsley, tarragon)
Bring a medium pot of water to a boil. Add the marrow bones, and boil for 10 minutes. Remove from pot, and set aside to cool. Remove, and discard any excess meat and fibers. Let stand until completely dry.
In a medium skillet, heat 2 tablespoons clarified butter over medium heat. Add the mushrooms and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are tender.
In a second medium skillet, heat remaining 2 tablespoons clarified butter over medium heat. Add bread, and cook, stirring frequently, until brown on all sides, about 5 minutes. Transfer to a paper towel lined plate to drain. In a medium skillet, combine marrow, sauteed mushrooms, and croutons over medium heat. Toss to combine, and cook for 2 minutes. Stir in fines herbes. Mound this mixture into each marrow bone.
Sauce Rossini
Makes about 3/4 cup
2 tablespoons extra-virgin olive oil
1/2 pound beef stew meat, cut into 2-inch cubes
Coarse salt and freshly ground pepper
1/2 teaspoon crushed black peppercorns
2 shallots, peeled and thinly sliced
1/4 cup dry red wine
1 cup homemade or low sodium canned beef broth
1/2 cup truffle juice
1 small bunch flat leaf parsley, stems and leaves separated and reserved separately
In a large nonstick skillet, heat the oil over high heat. Season beef with salt and pepper. Working in batches, if necessary so as not to crowd the pan, brown the meat, about 3 minutes per side.
Reduce heat to medium, add the peppercorns and the shallots. Cook, stirring, for 10 minutes. Add the red wine, and cook, stirring up any browned bits on the bottom of the pan with a wooden spoon until the liquid has almost evaporated. Add the beef stock, truffle juice, and parsley stems. Bring to a boil, and cook until reduced by one-half. Strain through a fine mesh sieve. Season with salt and pepper.
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