How To make Stir Up A Stew
Ingredients
SELECT ONE MEAT:
1 1/2
pound
beef stew meat, 1 inch cubes
1
each
chicken, broiler-fryer
1 1/2
pound
pork stew meat, 1 inch cubes
1 1/2
pound
lamb stew meat, 1 inch cubes
SELECT ONE brOTH:
1
cn
beef broth (13 3/4 oz)
1
cn
chicken broth (13 3/4 oz)
1
teaspoon
instant beef bouillon AND 1 1/2 c water
2
teaspoon
intant chicken bouillon AND 1 1/2 c water
SELECT ONE LIQUID SEASONING:
1
tablespoon
worcestershire sauce
1
teaspoon
prepared horseradish
1
tablespoon
soy sauce
1
teaspoon
prepared mustard
SELECT ONE DRY SEASONING:
1
teaspoon
dried thyme, crushed
1
teaspoon
dried marjoram, crushed
1
teaspoon
dried basil, crushed
1
teaspoon
dried oregano, crushed
SELECT VEGETABLE(S):
5
cup
vegetables, chopped, sliced, or cubed (carrots, celery, green peppers, onions, parsnips, potatoes, rutabagas, or parsnips)
USE ALL OF THESE:
1/4
cup
flour
1
each
bay leaf
1/2
teaspoon
salt
3/4
teaspoon
salt
1/4
teaspoon
pepper
1/4
cup
water
2
tablespoon
cooking oil
2
tablespoon
flour
Directions:
In a plastic bag, combine the 1/4 cup flour, 1/2 teaspoon salt and pepper. Add half of desired meat at a time to bag, shaking to coat well. (Shake a few pieces of chicken at a time.) In a Dutch oven cook meat, half at a time in hot oil till lightly brown. Drain off fat. Return meat to pan. Add your choice of broth, liquid seasoning, dry seasoning, the bay leaf, and the 3/4 ts salt to Dutch oven. Bring mixture to boiling; reduce heat. Simmer, covered, 1 hour for beef, pork, and lamb; 30 minutes for chicken or till meat is tender.
Add 5 cups assorted vegetables. Cover and simmer 30 minutes more or till the vegetables are tender. (If using chicken, transfer pieces to platter; keep warm.) Combine 1/4 cup water and the 2 tablespoons flour. Add to stew. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Discard bay leaf. (Return chicken to stew.)
How To make Stir Up A Stew's Videos
YOU WILL ALWAYS MAKE THIS BEEF STEW RECIPE ONCE YOU TRY IT | MY NO FAIL BEEF STEW RECIPE
This Is my go to Meat Stew Recipe that my family enjoys and I know your family will too. Please Enjoy????✌????❤️❤️❤️
To order Sweet Adjeley Seasoning Please contact Hertage Distributors @ 9736224406 and they would ship it to you, anywhere in the USA Thank You ????✌????❤️
Ingredients:
To Season, Steam & Fry Meat
Meat (Beef Chuck Neck Bone & Beef Chuck Short Rib
1 - Large Onion
Ginger - About a Thumb Size
Garlic - 3 Cloves or tt
1 - Habanero Pepper
1tbsp - Rosemary
1tsp - Aniseed
All Purpose or Beef Seasoning - tt
Salt - tt
Oil of your choice for frying meat
For Stew
Oil of your Choice
2 - Large Onions
1 - Habanero Pepper
Ginger - A Thumb Size
6cups - Homemade Tomato Sauce. You may blend a use fresh Tomatoes
1tbsp - Rosemary or tt
1/4tsp - Thyme or tt
1/4tsp - Curry Powder or tt
All Purpose or Beef Seasoning - tt
Salt - tt
tt Means To Taste or To Your Taste
Homemade Tomato Sauce Recipe ????????
Music By: J Adjetey
Logo By: MK Impressions: +233246692584
Beef w/ Tomato Stew Recipe
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Today we are making beef stew with tomatoes (番茄炖牛腩). This is one of those recipes that you cook once, eat all week. It is time-consuming but the actual prep time is not that much. You cook this on the weekend, then you have it for the whole week. Serve it with rice, noodles, Quinoa. You can even be creative, cook beef and chicken thigh together in the same pot. Then you 2 different meat to eat for the week.
????PRINTABLE RECIPE -
INGREDIENTS
1kg (2.2lb) of beef (You can use brisket, beef chuck, shank, beef short ribs)
1.6 kg (3.5lb) of tomatoes
230 g (0.5 lb) onion
4 cloves Garlic
1 piece aged tangerine peel (Product Link -
3 pieces Bay leaves (Amazon Link -
1 piece of Cinnamon stick (Amazon Link -
2 piece Star anise (Amazon Link -
5 tbsp (3 oz)Tomato paste
2 tbsp Chu Hou paste (Optional) (Amazon Link -
1 tbsp Sugar
2.5 tsp of salt
Cilantro as garnish
INSTRUCTIONS
Make a slight cross mark on the bottom of the tomato by using a sharp little blade. Put the tomatoes in boiling hot water for 30 seconds. Take them out. Peel the skin off. Remove the hard stem. Roughly cut the tomato into big chunks. Set it aside.
Finely dice 1 medium-size onion. Cut 1/2 lb of carrot into big chunks. Cut 1 kg of beef into 1.5 inches cubes. Set aside.
Add 2 tbsp of cooking oil to the cast iron pot. Sear the beef until nice and brown. Take the beef out.
Use the same pot to saute the garlic, onion, star anise, bay leaves, cinnamon stick, and dried orange peel over medium heat. The moisture from the onion will help to deglaze the pot.
When the onion is soft and translucent, add the 5 tbsp of tomato paste and 1.5 tbsp of Chu Hou paste (It is a Cantonese seasoning that we often use to make beef stew. It adds a nice complexity to the dish). If you don’t have it, don’t worry, because it is optional. Or if you don’t mind the dish being a bit spicy, you can use Sichuan Dou Ban Jiang.
Stir to combine the tomato paste and the Chu Hou paste. Toss in the tomato chunks. Remain a little bit of tomato to add at the end. Introduce the beef back into the pot. Stir to combine everything.
Keep the heat at medium-low. Put on the lid. Bring the pot to a boil. Seasoning it with salt and sugar. Be sure to taste and adjust the flavor.
Turn the heat to the lowest and simmer this for 2 hours. Again, you might need to adjust the cooking time depends on what cut you are using.
30 minutes before it is done, add in the carrots chunks. Cover the lid and wait for the carrots to be done.
Before serving, add the remaining tomatoes. Give it a final taste to make sure the flavor is right.
Enjoy!
Easy Beef Stew - How to Make The Easiest Way
Beef stew may be easy to make, but having it come out flavorful is a whole other story. Lisa Lavery of the CHOW Test Kitchen shows you how to build the flavor as you cook in this episode of The Easiest Way, using our Easy Beef Stew recipe as a guide.
Want to make this? Here is the recipe! -
The Easiest Way is CHOW's weekly video recipe series. Every Wednesday we'll be debuting a new, simple video recipe straight from the Test Kitchen that gives step-by-step instructions along with all the extra information you need to put together a great meal. Check back every week and you'll never lack for dinner ideas again!
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The BEST Beef Stew Recipe - Hundreds of 5-Star Reviews!!
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Seriously, the best beef stew recipe ever, with slow-braised beef, chunky mushrooms, potatoes, carrots and peas. This soup recipe is so aromatic and delicious, it's bound to become a family favorite!
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Beef stew recipe | South African YouTuber
Hello beautiful people. Welcome to THATO COOKS. Ingredients listed down below ????
- 1kg beef stew
- Oil for frying
- One onion, chopped
- Half of a green pepper, chopped
- 2 carrots, chopped
- 2 tbsp crushed garlic
- 1 tbsp dried thyme
- 1 tsp steak and chops spice and 1 tsp barbercue spice
- 50g tomato paste
- 2 beef stock cubes
- black pepper n salt for taste
Enjoy!!!
I appreciate your constant support. ????
Please like the video, comment down below???? and share the video if you liked it. Subscribe for more recipes..
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Music: Carnival
Musician: SoundCarousel
URL:
Lamb Stew Recipe
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???? PRINTABLE RECIPE -
My family would make this for a big event. My dad makes a really delicious lamb stew. It has a thick glossy flavorful sauce. Really tender that it falls off the bone and melts in your mouth immediately. This is great on white rice or noodles.
???? RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
INGREDIENTS
- 2 pounds of lamb leg
- 2 tbsp of all-purpose flour
- some cooking oil to brown the lamb
- 5 cloves of garlic, crushed
- 5 slices of ginger
- 2 pieces of scallion knots
- 1/2 of a medium size onion, sliced
- 1 star anise [Amazon Link:
- 2 pieces of bay leaves [Amazon Link:
- 1 cinnamon stick [Amazon Link:
- 1/2 tbsp of Sichuan peppercorn [Amazon Link:
- 3 tbsp of sugar
- 1.5 tbsp of tomato paste
- 3 tbsp of soybean paste (Amazon Link:
(Soybean paste can be replaced by one of these 2 ingredients)
Chu Hou Jiang:
Sichuan Dou ban jiang:
- 1.5 tbsp of soy sauce
- salt if needed
- 1.5 liter of hot water
- 2.5 cups of carrot chunks
INSTRUCTION
- Cut the lamb leg into big pieces. It is best to use skin-on lamb leg because the skin has lots of gelatin which will make the sauce extra glossy and it will also give the dish more flavor.
- Wash it to remove the bone dust and dirty impurities. Soak the lamb in clean water for at least 3 hours. This helps to weaken the strong mutton scent.
- 3 hours later, the water turned into a red color. Discard this whole batch of soaking water. Dry the meat with a paper towel. We will brown the lamb later. If the meat is not dry, you will get oil splashed on you.
- Coat the lamb with 2 tbsp of all-purpose flour. If you use skin on lamb, you don’t need to do this because the gelatin in the skin will thicken the sauce.
- Heat up your wok and add some oil. Add your lamb in. Searing also helps to lock the moisture inside the meat so it comes out tender and juicy. Once you think you brown enough surfaces, you can take the meat out.
- If you got any grease left in the wok, you can just use that. If not, add a little more oil. Keep the heat at medium-low. Throw in some crushed garlic cloves, ginger slices, scallion knots, onion slices, star anise, bay leaves, cinnamon stick, and Sichuan peppercorn. Stir until fragrant. Then push all the aromatic to the side. We are going to caramelize some sugar. Just stir on low heat until the sugar turns into a red color. Keep adding 1.5 tbsp of tomato paste, 3 tbsp of Chinese soybean paste (can be replaced with Chu Hou paste or Sichuan Dou ban jiang). Keep adding 1.5 tbsp of soy sauce. Stir to combine all the sauce together. Then mix in the aromatics. Introduce the lamb back into wok. Stir until the seasonings coat the meat.
- You can add water to it and simmer the lamb in the same wok. Make it a one-pot recipe. I like to transfer it into a dutch oven. And fill it up with hot water. Don’t forget to rinse the wok, which has lots of flavors, we don’t want to waste it. Move the ingredients around so they are under the water. Oh, one optional ingredient - a drizzle of dark soy sauce. It is for the color. Cover the lid and bring it to a boil. Turn the heat to low. Keep it at a slight simmer. Let it cook for 2-3 hours.
- Pick out the aromatics and discard them. Add some carrot chunks. And we gonna reduce the broth to half. Just turn the heat to high and let it cook without the lid. I got pretty much liquid in the pot so it takes about 25-30 minutes to evaporate, which is just enough time to cook the carrot until tender. If you don’t have that much liquid, you might need to cover the lid and make sure your carrot is nice and soft. It kind of looks like curry. Before serving, you always want to give it a taste and if you need to adjust something like salt or sugar. Whatever fits your taste.
- serve with rice or noodles. Enjoy!