Thai-Inspired Beef Stew

Directions for: Thai-Inspired Beef Stew

Ingredients

Curry Paste

3 dried ancho chiles, stemmed and seeded

tsp kosher salt

1 stalks lemongrass, cut into 1-inch pieces

2 Tbsp minced, peeled ginger

2 Tbsp sliced peeled fresh turmeric OR 1 tablespoon dried

cup chopped shallots

1 tsp ground coriander

cup garlic, crushed

1 Tbsp Thai shrimp paste

Stew

2 lb(s) trimmed beef chuck, cut into 2-inch cubes

3 Tbsp soy sauce

2 Tbsp ground dried Thai chiles

9 cup low-sodium beef broth or stock

1 cup halved shallots

3 medium carrots, peeled, halved lengthwise, cut crosswise into 1/4-inch moons

6 kaffir lime leaves

chopped fresh cilantro

thinly sliced Thai basil

Directions

Curry Paste

1. In a mortar or grinder, pound chiles and salt with a pestle until pulverized. Add all the remaining curry ingredients until a paste is formed.

Stew

1. Combine curry paste, beef, soy sauce, and ground dried chiles in a pot; stir to evenly coat beef. Cook, stirring occasionally, over medium heat for 5 minutes. Add the broth and bring to a boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until beef is tender but not falling apart, 22 1/2 hours.

2. Stir in shallots, carrots, and lime leaves. Simmer until vegetables are just tender, about 10 minutes. Remove the lime leaves and garnish with cilantro and basil and serve over jasmine rice.

See more: Thai, Beef, Vegetables, Winter, Main, Dinner, Slow Cook, Herbs

Dads BBQ Beef Satay with Noodles on Mixed Greens

Ease of Preparation: Easy. Prep Time: 15 minutes.
Directions for: Dads BBQ Beef Satay with Noodles on Mixed Greens

Ingredients

stalks Lemon Grass

cup Peanut Butter, Light

tsp Prepared Garlic (In a jar)

tsp Hot Chili Sauce (Sambal Oelek)

1 tsp Prepared Ginger (In a jar)

cup Cilantro

2 Tbsp Honey

1 Tbsp Fish Sauce

cup Light Coconut Milk

2 lb(s) Lean Ground Beef (900 gms)

Plastic Wrap

Water

1 pkg Steam Fried Noodles (Taipan brand is what I use) (14 oz / 397 gms)

Prepared Marinated Beef

1 tsp Canola Oil

2 Green Onions

1 tsp Prepared Garlic (In a jar)

1 tsp Prepared Ginger (In a jar)

Prepared Noodles

tsp Curry Powder

cup Kepac Manis (Sweet Soy Sauce)

12 oz Pre-Washed Mixed Greens (350 gms)

Bamboo Skewers

Peanuts and Fresh Cilantro (Optional)

Directions

1. 1. Take out equipment and ingredients.

2. The night before: Finely chop lemon grass and place in the bottom of an oven proof rectangular casserole dish as you chop.

3. Add peanut butter, garlic, hot chili sauce, ginger, cilantro, honey, fish sauce, and coconut milk to dish.

4. Whisk together.

5. Form ground beef into log shapes, approx 6 inches long and place in marinade. Turn to coat.

6. Cover casserole dish with plastic wrap and place in fridge.

7. When you get home for dinner preheat BBQ to med (approx 350 F).

8. Meanwhile: Fill a large stove-top pot with water and bring to a boil for the noodles.

9. Place steam fried noodles in boiling water.

10. Set timer for 3 minutes or follow package directions. Drain and set aside.

11. Place marinated beef on pre-heated BBQ. Turn occasionally to brown all sides. Inside temp should be 180 F when ready to eat.

12. Heat oil in a stove-top fry pan at med heat. Finely chop green onion adding to pan as you chop.

13. Add garlic and ginger and saut slightly. Add drained noodles and toss with curry and Kepac manis.

14. Reduce heat to low and keep tossing until tender.

15. Place greens evenly on serving plates and top with noodles. Skewer beef satays and lay on top of noodles.

16. Peanuts and fresh cilantro really add a nice touch if you have the time.

See more: Fruit, Fish, Quick and Easy, Pasta, Vegetables, Beef, Grill, Barbeque, Main, Saute, Dinner, BBQ

Trish Magwood's Beef Fondue

Directions for: Trish Magwood's Beef Fondue

Ingredients

Fondue

2 cup vegetable oil (500 mL)

2 lb(s) tender cut beef, such as tenderloin cut into bite size cubes (1Kg)

32 About 32 8-inch bamboo skewers

Aioli

cup mayonnaise (50 mL)

1 clove garlic, minced

tsp lemon juice (10 mL)

1 pinch Kosher salt and freshly ground pepper to taste

Sesame soy sauce

cup soy sauce (50 mL)

2 Tbsp Dijon mustard (25 mL)

1 Tbsp honey (20 mL)

2 Tbsp water (25 mL)

Tbsp toasted sesame seeds (2 mL)

1 tsp fresh grated ginger (5 mL)

Directions

Fondue

1. Skewer cubes of meat onto bamboo skewers. In a large saucepan heat vegetable oil to 300 degrees F (150 degrees C). Carefully transfer the hot oil into the fondue pot. Test oil with one skewer of beef, oil should sizzle and meat brown when oil is hot enough.

2. Cook beef skewers, 3-4 at a time in hot oil until desired doneness.

3. Place a slice of bread on a small side plate. When you take the meat out of the hot oil, place it onto the bread so that it absorbs the excess cooking oil

4. Serve with aioli, sesame-soy and Dijon mustard for dipping.

Aioli

1. Add ingredients in a small bowl. Stir until combined.

Sesame soy sauce

1. In a small bowl, mix all ingredients together. Stir until combined.

See more: Party Favourites, French, Beef, Dinner, European, Main, Appetizer

Beef and Baguette with Dip

Directions for: Beef and Baguette with Dip

Ingredients

2 lb(s) eye of round oven roast

6 cloves garlic

1 Tbsp grainy mustard

1 Tbsp balsamic vinegar

tsp vegetable oil

1 tsp soy sauce

dash hot pepper sauce

cup dry red wine

2 cup beef stock

1 sourdough baguette (14 inches)

Dijon mustard or light mayonnaise or horseradish (optional)

Directions

1. Pat roast dry. With tip of sharp knife, make 24 evenly spaced slits in beef, about 1/2 inch deep. Quarter garlic cloves lengthwise; insert 1 into each slit. Set aside on greased rack in small roasting pan.

2. In small bowl, stir together mustard, vinegar, oil, soy sauce and hot pepper sauce; brush evenly over beef, reserving any remaining mixture. (Make-ahead: Cover beef and mustard mixture and refrigerate separately for up to 1 day.)

3. Pour enough water into roasting pan to come 1/2 inch up side. Roast in 500F oven for 30 minutes. Remove from oven. Brush with reserved mustard mixture. Reduce temperature to 275F; roast until meat thermometer registers 140F for rare, about 40 minutes, or 150F for medium-rare. Transfer to cutting board. Tent with foil; let stand for 20 minutes before slicing thinly across the grain. (Make-ahead: Let cool completely in refrigerator; cover and refrigerate for up to 2 days. Reheat, moistened with a few spoonfuls of beef stock or dip.)

4. Meanwhile, skim fat from pan juices. Pour in wine; bring to boil over high heat, stirring to scrape up any brown bits from bottom of pan. Boil until reduced by half, about 5 minutes. Pour in stock and return to boil; boil hard until reduced to about 2 1/2 cups, about 15 minutes.

5. Cut baguette in half lengthwise. Cut into 8 sandwich-size portions. Drizzle about 1 tbsp dip onto cut sides of bread, or spread with mustard (if using). Pile beef on bottom baguette slices; top with remaining baguette, pressing to sandwich. Serve each sandwich with 1/4 cup juices in small bowl for dipping.

See more: Beef, Side, North American, Rice/Grain, Roast, Party Favourites

Spicy Stewed Beef

Ree blends a medley of bold, spicy flavours like chipotle pepper into her hearty beef stew.
Directions for: Spicy Stewed Beef

Ingredients

Spicy Stewed Beef

1 Tbsp vegetable oil

1 Tbsp butter

3 lb(s) beef stew meat or chopped chuck roast

1 Tbsp ground cumin

2 tsp ground chili powder

5 cloves garlic, minced

Kosher salt and freshly ground black pepper

4 cups low-sodium beef broth, plus more if needed

1 7-oz can chipotle peppers in adobo sauce

2 green onions, thinly sliced

Pimiento Cheese and Bacon Grits, recipe follows, for serving, optional

Pimiento Cheese and Bacon Grits

5 slices thick-cut bacon

1 cups stone-ground grits

2 tsp kosher salt

1 cup half-and-half

2 4-oz jars diced pimientos, drained

4 oz cream cheese, softened

2 cups grated sharp Cheddar cheese

1 Tbsp Dijon mustard

2 tsp freshly ground black pepper

Directions

Spicy Stewed Beef

1. In a large pot over high heat, heat the oil and butter. Working in 2 batches, cook the beef until browned on all sides, 1 to 2 minutes. Add the cumin, chili powder, garlic and some salt and pepper and cook for 1 to 2 minutes to deepen the flavors.

2. Add the beef broth and chipotle peppers with adobo sauce, stir and bring to a boil. Reduce the heat to low, cover and simmer until the meat is fall-apart tender and the liquid is thick, 2 1/2 to 3 hours. Check occasionally and add more beef broth if the sauce becomes too thick or dry.

3. Serve immediately and garnish with the green onions, or allow to cool, cover with foil and refrigerate. To reheat, cook at 350F for 30 minutes. Garnish with the green onions before serving.

4. If serving with the Pimiento Cheese and Bacon Grits, spoon the hot stew over the warm grits in a 9-by-13-inch baking dish and serve immediately or cover with foil and refrigerate. To reheat, cook at 350F for 30 minutes. Garnish with the green onions before serving.

Pimiento Cheese and Bacon Grits

1. In a skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes. Remove it to a paper towel-lined plate.

2. Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Whisk in the grits and salt. Reduce the heat to low, cover and cook, stirring occasionally, for 30 minutes.

3. Stir in the half-and-half and cook until the grits are tender and creamy, about 20 more minutes.

4. Add the pimientos, cream cheese, Cheddar and mustard and stir until melted together and combined. Chop the bacon into small pieces and add to the grits. Stir in the pepper and serve.

See more: Beef, Main, Pepper

Biscuit-Crusted Beef Stew

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you?ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

I love the way stewing transforms inexpensive, tough cuts of beef into tasty, tender stew. The earthy flavours of root vegetables combine with the full body of beef stock and aromatic red wine to form a rich flavour base. The only thing better than a bowlful of hearty stew is the same bowl with a biscuit topping!
Directions for: Biscuit-Crusted Beef Stew

Ingredients

2 lb(s) or so of stew beef

A sprinkle or two of salt and pepper

A splash of vegetable oil

A few carrots, peeled and roughly chopped

A few stalks of celery, roughly chopped

A few potatoes, peeled and roughly chopped

A few parsnips, peeled and roughly chopped

A few onions, peeled and roughly chopped

A turnip, peeled and roughly chopped

A jar of pickled baby white onions

One small can of tomato paste

Half a bottle or so of hearty red wine

Two or three cups of homemade or canned beef stock

A few bay leaves

A few sprigs of fresh rosemary

Another sprinkle or two of salt and pepper

A few handfuls of frozen peas

Directions

1. Preheat a large thick-bottomed pot over medium-high heat. Meanwhile, pat the beef dry with a clean towel then cut it into large cubes and season it. Add a splash of oil to the pot covering the bottom in a thin layer then toss in enough meat to form a single sizzling layer. Sear the meat on every side until its evenly browned. As it browns remove it from the pan, adding more oil and meat as needed. Once the meat is done discard the remaining oil but keep all the browned bits in the pan. Theyll add lots of flavour!

2. Add half of the vegetables reserving the other half and all the meat back to the pot. Add the tomato paste, baby onions and enough wine and beef stock to just barely cover the works. Add the bay leaves and rosemary and bring the pot to a simmer. Continue cooking until the meat is almost tender, about an hour, then add the remaining vegetables. I add them in two batches so the first will dissolve into the stew while the second retains its shape, colour and texture. Continue simmering until the meat and veggies are tender, about another thirty minutes.

3. Meanwhile, make a batch of your favourite biscuits. When the stew is tender season it then stir in the peas and ladle it into several ovenproof bowls. Fit a piece of biscuit dough onto each bowl. Place them on a tray to catch any drips then bake in a preheated 400 degree F oven. Cook until the biscuit toppings are nicely browned and the stew is heated through, about thirty minutes.

See more: Vegetables, Herbs, North American, Lunch, Main, Beef, Dinner, Winter, Bake

Beef Stew with Dark Ale

Beef chuck gives a good beefy flavour to a stew. Ask your butcher for a cut of chuck that is from the fattier neck portion of the chuck so that the meat is extra moist. Garnish the dish with chives and serve with sour cream if you like.
Directions for: Beef Stew with Dark Ale

Ingredients

10 oz double smoked bacon, cut into 3/4 x 1/2-inch pieces (300 gm)

2 Tbsp all-purpose flour

1 lb(s) beef, chuck, cut into 3/4-inch cubes (680 gm)

1 Tbsp salt (15 ml)

1 tsp ground black pepper (5 ml)

2 Tbsp vegetable oil

1 onion, sliced

lb(s) cremini mushrooms, quartered (225 gm)

1 large carrot, diced large

2 stalks celery, diced large

4 clove garlic, minced

2 large potatoes, peeled and diced large

1 Tbsp molasses (15 ml)

tsp caraway seeds (2 ml)

tsp paprika (2 ml)

1 tsp mustard seeds (5 ml)

Coarse salt and freshly cracked black pepper, to taste

1 bottle dark beer (341 ml)

2 cup beef stock (500 ml)

Fresh chives, for garnish (optional)

Directions

1. Heat a Dutch oven or medium stock pot over high heat and add the bacon. Render the fat and cook until the bacon is crispy, about 7 minutes. Remove the bacon and drain. Reserve.

2. Coat the beef with the flour, salt and pepper. Brown the beef in the bacon fat on all sides, being careful that the meat doesnt scorch. Remove from pot. Reserve.

3. Using the same pot, reduce the heat to medium and add the vegetable oil. Add the onion, cremini mushrooms, carrot, celery and garlic. Use a splash of beer to deglaze the pot. Loosen and scrape all the brown bits sticking to the bottom of the pot. Saut the vegetables for 4 minutes or until the vegetables brown and begin to soften. Add the molasses, caraway seeds, paprika, mustard seeds and salt and pepper. Return the bacon and beef to the pot. Add the beer and stock and bring to a boil. Reduce the heat and simmer and partially cover the pot. Occasionally skim the foam from the top of the stew. After 45 minutes of cooking time, add the potatoes. Continue cooking stew for another 45 minutes or until the beef is tender and the potatoes are fork tender. Garnish with fresh chives and serve.

See more: Saute, Fall, Vegetables, Beef, North American, Dinner, Potatoes, Main, Pork, Slow Cook, St Patrick's Day