Kosher Recipes With Stew Meat

The Backstory: This hearty stew always brings me back to living in New York in the bleak, cold winters months. This easy to make dish, with the broth surrounding the beef and the veggies with their savory seasonings is a delight to the taste buds. Of course, an aroma that filled the house with “I can’t wait for dinner” smell, told me what to do next. So naturally, I would have to sample the stew.  Well, a little bit is good. Hmm, let me taste that again. By the time dinner was served, I already had my share. Most cooks will tell you that by sampling their foods during prep, they were usually full to the so-called brim.

I love these hardy one pot meals. The richness of the thick gravy, mixed with large chunks of tasty beef and savory veggies can turn a cold winter day into a heart warming stick to the ribs delight. It is that good. Hopefully it will bring back pleasant memories to you. And can make new memories for your family. Enjoy.

…The Backstory continues: But what I remember most about this stew is my neighbor, Judie’s son, Larry. He loved this stew so much, that I promised him that whenever I made it, he was always invited to dinner. Larry shared many other meals with us and I loved having him to dinner. He was a better eater than the rest of my family. They were picky, and always had a comment about everything and a face to go with it. Yet, I think it was more about teasing mom. They took their cue from dad. Dinner in our home was a lively event. I hope it will be as lively and amusing in your home too  How I miss those years.

Beef Stew Recipe With Red Wine Sauce

I'm a domestic goddess who got my 'PhD' in Home Ec in the early 1960s. I was married for 52 years and have six grandchildren. If it were up to me, everything would be fried. Including chocolate.We got over a foot of snow this week. That’s flanken weather. And I’m in the mood for plain old. No frills, no riffs.

If you don’t have flanken, you can make the same recipe using “English cut” short ribs, large chunks of chuck or really any “stew” type beef.

Mix the flour with some salt, black pepper, garlic powder and paprika. Coat the meat with the flour mixture. Heat 2 tablespoons of the vegetable oil in a saute pan over medium heat and cook on both sides for 5-6 minutes or until lightly browned. Remove the meat and set it aside on a plate. Pour the remaining 2 tablespoons vegetable oil into the pan. Add the onions and cook, stirring occasionally, for 3-4 minutes, or until softened. Add the garlic and cook for another minute. Mix the tomato paste into the ingredients. Return the meat to the pan. Add the carrots and potatoes. Pour in the wine. Place the thyme sprigs on top. Turn the heat to low. Cook for about 3 hours or until the meat is soft and tender.

Lamb Stew With Rosemary And Potatoes

When it comes to cuts of beef, I think chuck is one of the tastiest. It’s got lots of beefy, meaty flavor. It’s also comparatively cheap and, when cooked right, is as tender as a ripe peach.

Now that it’s getting cold and dark early where I live, this dish will be on my menu for the next few months of culinary comfort.

Place the meat inside a large casserole. Scatter the carrots, potatoes, parsnips, onions, mushrooms and garlic over and around the meat. Pour in the beer. Sprinkle the ingredients with salt and pepper. Place the thyme sprigs on top. Cover the casserole. Place the covered casserole in the oven and turn the heat to 250 degrees. Cook for 4-5 hours or until the meat is tender.

Beef Stew (with Potatoes)

After years and years of always making the same New Year resolutions to go on a diet or exercise more, or to be more organized with my papers, or to keep my car neat and clean, I finally have realized that I am who Iam and love to cook and to eat, so giving up “all carbs” or “never eating another bowl of caramel corn” are vows I cannot keep.

Ditto, the car. I eat popcorn in my car. Some of it falls out onto the floor. I drive my grandkids around. They discard grain bar wrappers, banana peels and half-done artwork in the back seat. I don’t always get around to tidying up right away.

So this year’s resolution was different. I decided to start a new website. And, thanks to my son-in-law Jesse Hertzberg, here it is!

Organic Beef For Stew

Today is cold and dreary, dark, and about to snow. It’s stew weather. Any kind of stew. For warmth and comfort and filling up. For my new website? A recipe for Beer Braised Beef (you can call it stew).

You might notice that Idon’t use stew meat. I get a large chunk of chuck instead, and cut it into big pieces. That’s becausemost of the time the packages ofstew meat at the supermarket contain pieces that are too small. Stew meat shrinks — if you start with pieces that are too small, you wind up with tough little chewy bits rather than tender succulent, meaty nuggets. Also, chuck is the tastiest cut of beef for stew — I recommend it above any other cut.

Cut the chuck into large chunks. Combine the flour, paprika, herbes de provence, garlic powder and salt and pepper in a dish. Coat each piece of meat with the flour mixture. Pour the vegetable oil in a large, deep saute pan over medium heat. Working with a few pieces at a time, cook the flour-coated beef for 6-8 minutes, turning the pieces occasionally, or until crispy on several sides. Return all the meat to the pan. Pour in the beer.Cover the pan. Turn the heat to low. Cook for 1-1/2hours. Add the potatoes, carrots, tomatoes and parsley. Cover the pan. Cook at a bare simmer for another hour or until the meat and vegetables are tender.

Meat — Kosher Recipes — Ronnie Fein

My husband Ed gets the ketchup out whenever I grill a steak, make pot roast or serve anything he doesn’t really love, like fish.

Except I got this new kind recently. I will confess here that it was given to me by Traina Foods, who asked my stubborn, anti-ketchup self if I would try it. If they could convince me I suppose, it might be a winner.

No, I still would not, IMHO, ruin homemade french fries with ketchup of any kind. And I wouldn’t use it for steak.

Tuscan Beef Stew

But this stuff is splendiferous with braised brisket or other kinds of pot roast, beef stew and grilled burgers. It’s got more of a tang than standard ketchup, so the taste is roasted-toasted and tomato-y, not sweet. It’s thicker than most other ketchups too.

If you see this in the stores, it’s worth a try. Here’s a good, warm-you-up winter Beef Stew recipe you can use it with:

Preheat the oven to 300 degrees. Combine the flour, thyme, salt, pepper and paprika in a dish. Cut the meat into large chunks, about 2-inches. Dredge the meat in the flour mixture, coating all sides. Heat 2 tablespoons vegetable oil in a large, heat-proof casserole over medium-high heat. Using a few chunks at a time, cook the meat on all sides for 5-6 minutes or until lightly browned. Do not crowd the pan. Remove each piece to a plate as it browns. When all the meat has browned, add the remaining tablespoon vegetable oil to the pan. Add the onion and cook, stirring occasionally, for 3-4 minutes. Add the garlic and cook briefly. Pour in the wine. Return the meat to the pan. Cover the pan and place in the oven. Cook for 1-1/2 hours. Add the carrots and potatoes, cover the pan and cook for another hour or until the meat and vegetables are very tender. serve with sun dried tomato ketchup.

Beef Stew Recipe Story