How To make Herbed Beef and Vegetable Stew
1/2 cup all-purpose flour
1 1/2 teaspoons .salt
4 pounds well-trimmed boneless beef chuck -- cut in 1" chunks
1/4 cup olive or vegetable oil
1 can (35 oz.) imported Italian plum tomatoes
1 2/3 cups beef broth
1/2 cup dry white wine or beef broth
1 tablespoon minced garlic
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
Two 1 1/2-inch-long bay leaves 1 pound carrots
cut in 1/4" pieces
12 ounces sm. mushrooms :
halved
12 ounces fresh green beans cut in 2" pieces
4 large ribs celery :
diced
1/2 cup finely chopped parsley
For garnish: sprigs of fresh herbs
1. Mix flour and salt. Coat meat, shaking off excess.
2. Heat oil in a 4- to 5-quart Dutch oven over medium-high heat until it
looks thin and rippling but not smoking. Brown beef in 2 or 3 batches.
3. Return all meat to pot. Stir in tomatoes, broth, wine, garlic, herbs,
pepp er and bay leaves. Bring to a boil, reduce heat. Cover and simmer 1 1/2 hours, stirring 3 or 4 times.
4. Add carrots, mushrooms, green beans, celery and parsley. Cover and
simmer 45 minutes longer, stirring once or twice, until meat and vegetables are tender . Garnish with herbs.
Makes 12 cups. 8 servings. Per serving made with wine: 424 calories, 51 g pr o., 14 g car., 17 g fat, 136 mg chol., 968 mg sod.
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Beef stew & Crispy Dumplings
How to make a delicious beef stew with beer and crispy dumplings.
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Beef Stew
2lb / 1kg Beef
½ltr / 1 pint Beef Stock / beef stock cubes can be used
½ltr / 1 pint Strong Brown Ale or Stout
2 Large Carrots
1 small turnip or swede
1 Large Leek
1 Large Onion
4 Cloves of Garlic
½ tsp Dried Thyme
¼ tsp Freshly Ground Pepper
½ tsp Salt
100g / 3½oz Plain Flour / All Purpose Flour
2 heaped tsp of Corn flour or corn starch mixed with 150g of cold water
Dumplings
300g / 10½oz Self- Raising Flour
2tsp Baking Powder (if you are using Plain or All Purpose Flour use 4 tsp of Baking Powder)
175g / 6oz of full cream or semi skimmed Milk
60g / 2oz of butter
100g / 3½oz Beef or vegetable suet
1 Large Egg
100g / 3½oz Finely Chopped Leek
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Guts and Bourbon Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Lazy River Rag
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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.
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(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
Guinness Beef Stew with Cheddar Dumplings
Cheese, beer and beef you say? Sign me up! Enjoy the ultimate comfort food this winter with Guinness beef stew topped with scrumptiously soft cheddar dumplings. This perfectly paired combination will warm you and your family from the inside out.
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How to make beef and cabbage sauce. I paired it with some herb rice . This will blow your mind. ????
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• 500g Shredded beef
• Half large Cabbage
• Red , green , yellow bell peppers ( 1 each )
• 1 laege white Onions
• Scotch bonnet to taste
• Oyster sauce ( 1 and half tablespoons )
• 4 Garlic
• 2 tspns onion powder
• 2 tspns beef seasoning
• Seasoning to taste
• Black pepper
• 2 tablespoons Sesame Oil
• 2 tablespoons Vegetable oil
• Slurry ( 1/2 tablespoon corn starch + 2 tablespoons water
Tia Mowry’s Easy Pressure Cooker Beef Stew | Quick Fix
Who else is all about pressure cookers?! Here's a super easy and delicious pressure cooker beef stew that's ready in just 35 minutes!
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Ghormeh Sabzi Recipe (Authentic Persian Kidney Bean and Herb Stew) - The Most Popular Persian Dish!
Ghormeh Sabzi (Authentic Persian Herb Stew)
Servings: 6-8
Ingredients:
Vegetable oil
1 medium yellow onion, diced
4 garlic cloves, minced
1 tsp turmeric powder
1 lb beef stew meat (cut into 1 inch cubes)
3/4 cup red kidney beans (soaked overnight)
4 dried limes
4 cups water, plus more as needed
1 (12oz) package frozen chopped and sauteed Ghorme Sabizi (leek, parsley, fenugreek, spinach)
2 bunches fresh Italian parsley, chopped
2 bunches fresh cilantro, chopped
1 bunch green onions, chopped
Garlic powder, onion powder, salt and pepper to taste
Persian Saffron Rice, Shirazi Salad and Mast-o-Moosir for serving
Directions:
1) Soak red kidney beans in water overnight.
2.) Heat vegetable oil in a large pot over medium high heat and cook the onion and garlic until fragrant and translucent. Add turmeric and stir well.
3). Add meat and season with salt and pepper. Allow meat to brown on all sides.
4.) Add a couple of small holes to each of the limes and add limes and beans to the meat along with 4 cups of water. Give it a stir, cover and cook on medium heat for 1 hour, checking water level and stirring occasionally.
5.) In the meantime, saute the fresh herbs in oil, until they turn dark green. Note* once sautéd, the fresh herbs will only amount to about 1 cup.
6.) Once the meat and beans have cooked for an hour, add in the freshly sauteed herbs and frozen Ghorme Sabzi. Cover and cook on medium-low for 2.5 hours. During this time, stir every so often and taste and season with salt, garlic powder, and onion powder as needed. If your stew seems too dry, adjust the water as needed.
7.) Serve over Persian saffron rice with salad ehirazi, mast-o-mousir, sabzi khordan, tahdig, and khiyar shoor. Enjoy!
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