Easy Stew Recipe - Homemade Mustard Herb Beef Stew
It's easy to make a mustard herb beef stew with these key ingredients. Get started by making a dredge for the beef. Add parsley, thyme, salt, and ground pepper to flour and stir. Add the beef to the flour mixture and toss. Heat oil in a Dutch oven over medium-high heat and cook the meat in two batches. Add some carrots, Yukon gold potatoes, onions, and some mushrooms. Stir this and cook for about three minutes. Add some tomato paste, spicy brown mustard, and the reserved flour mixture. Stir and then add beef broth and a bottle of dark beer. Stir, boil, and cover it, and let it simmer.
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MIXED BEEF AND VEGETABLE STEW | Malawian Food | Recipe Video
Mixed Beef and Vegetable Stew
Hello foodies, If you have been looking for the perfect way to add your greens to your favorite everyday protein, this video is definitely for you. Stay put and enjoy as I take you through how I prepare one of my favorite beef and veggie stews.
BEEF INGREDIENTS
-1 kg beef steak
-1/2 teaspoon of raw salt
-1/4 cup of cooking oil
-1 tablespoon of garlic powder
-1 tablespoon of mixed herbs
-1 tablespoon of ground beef spice
-1/4 cup of fresh beef stock
-2 fresh onions
-1 grated tomato
-1 teaspoon of Robertson's BBQ Beef spice
VEGETABLE INGREDIENTS
-Fresh kale (Malawian rape)
-1/4 teaspoon of raw salt
- Cooking oil
-1 fresh onion
-2 fresh tomatoes
-1/4 cup of fresh vegetable stock
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Instant Pot Gormeh Sabzi (Persian Herb Stew with Beef)
This recipe for Instant Pot Gormeh Sabzi serves up the classic Persian herb stew without waiting all day for it to be ready.
DETAILED DIRECTIONS ▶
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Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Yield: serves 8
Ingredients:
18 oz fresh parsley (about 5 bundles)
8 oz fresh cilantro (about 5 bundles)
2 bundles of green onions
1 brown onion
2 lb stew meat, 1-inch cubes
1 tsp salt
1/2 tsp ground black pepper
1 1/2 tsp ground turmeric
1 TBS all purpose flour
2 TBS extra virgin olive oil
3 TBS dried fenugreek
3-6 dried Persian limes
4 cups beef broth
1/4 cup lemon juice (optional)
20 ounces canned red kidney beans
Full Instructions with pics ▶
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Gormeh Sabzi a classic Persian herb and meat stew #recipe
Let's make Gormeh Sabzi, a Persian herb and meat stew.
This combo of greens, beans and meat make the perfect dinner.
This popular Persian stew, is a labor of love that is so worth it!!!
- @sivanskitchen
For more Persian dishes and history visit
Jewlish.com
Recipe:
INGREDIENTS
1/3 cup grape seed oil
2 large chopped onions
21/3 pound boneless short ribs can use beef stew, cut into cubes 4 bunches parsley
2 bunches cilantro
1 bunch dill
2 bunches green onions
6 cups fresh spinach
5 ribs celery cut into 2 inch stripes
2 tsp turmeric
3 tsp salt
1 tsp black pepper
2 tbsp fenugreek
About 8 dried limes
1 whole fresh lemon cut in half 6 cups cups water
2 cans 15.5 oz. each kidney beans
INSTRUCTIONS
In a large pot, heat oil on high heat and sauté onions until translucent.
Add meat and stir occasionally, cover and bring heat down to low.
In the meantime, soak herbs (parsley, cilantro, dill) in a large bowl with either salt or vinegar to remove any pesticides.
Dry herbs really well, rolling and unrolling in the towel.
Chop all herbs finely. Chop green onions and spinach. Place everything in a bowl.
in a separate pan, place about 1/4 cup oil and heat. Fry chopped greens in batches. Making sure not to burn them, set aside and finish all the rest of the greens.
When meat is soft, add celery, turmeric, salt, pepper, fenugreek, dried limes, lemon and water.
Add fried greens and cover, place on a low flame and cook about 1 hour.
Lastly add your rinsed kidney beans and mix.
Enjoy on top of your favorite Persian rice and tahdig.
Recipe Inspirations | Beef and Beer Stew with Herb Dumplings | Schwartz Cooking Club
Cooking classic British dishes doesn't have to be complicated. The beauty of our Recipe Inspirations kit is that all the herbs and spices are pre-measured and the recipes on the back. So you can place everything in one dish, put it in the oven and sit back and relax with the family. Delicious.
Pop by the Schwartz Cooking Club on Facebook and tell us about what or who inspires you to cook. You could even win a hearty casserole prize and flavourful Schwartz goodie bag.
Just click on the link:
(the prize will be drawn 12noon every Tuesday until 28 Feb 2012).
Products used:
1 pack Schwartz Herbs & Spices for Beef & Beer Stew with Herb Dumplings
Hearty Beef Stew with Herb Dumplings by Dan & Steph
Tuck into Dan & Steph’s Hearty Beef Stew with Herb Dumplings (RECIPE BELOW) for a winter warmer the family will love. It’s a filling dinner option that's bursting with rich flavour.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: @coles
Hearty Beef Stew with Herb Dumplings
Recipe by Dan & Steph
Serves 4
Prep 20 mins (+ resting time)
Cooking 3½ hours
500g Coles Australian No Added Hormones Gravy Beef, cut into into 5cm pieces
50g plain flour
1-2 tbs olive oil
4 cups (1L) salt-reduced beef stock
1-2 tbs tomato paste
1 tbs balsamic vinegar
1 brown onion, coarsely chopped
2 garlic cloves, crushed
1kg pkt Coles Australian Soup Starter Pack, coarsely chopped
½ bunch flat-leaf parsley stems, chopped
5 thyme sprigs, leaves picked
Chopped flat-leaf parsley, extra, to serve
Dumplings
2 cups (300g) self-raising flour
½ bunch flat-leaf parsley leaves, chopped
5 thyme sprigs, leaves picked
2 egg yolks, lightly whisked
2 tsp olive oil
1. Preheat oven to 150˚C. Place the beef and flour in a large bowl. Toss to combine. Heat the oil in a large flameproof casserole pan over high heat. Cook the beef, in batches, until browned all over. Transfer to a plate.
2. Return beef to the pan with the stock, scraping the browned bits from the bottom of the pan. Add the tomato paste and vinegar and stir to combine. Reduce heat to medium. Add the onion, garlic and vegetables from the soup pack. Stir to combine. Bring to the boil. Add the parsley stems and thyme and stir to combine. Cover and bake for 2½ hours.
3. Meanwhile, to make the dumplings, place the flour in a large bowl. Season with salt and pepper. Add the parsley, thyme, egg yolk and oil and stir until just combined, adding just enough cold water to bring the dough together.
4. Divide the dough mixture into 8 even portions and arrange over the beef mixture. Cover and bake for 30 mins or until the beef is tender and the dumplings are cooked through. Set aside for 20 mins to rest.
5. Divide the beef stew and dumplings among serving plates. Sprinkle with extra parsley to serve.
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