Steak Stew Recipe
Erin Said:
Can I use shoulder steak in this recipe?We Answered:
Shoulder steak is a tough cut of meat, and is an excellent steak for braising or stewing. It is equally great on the grill if it has been marinated and isn't cooked much beyond medium. What youre suggesting sounds pretty good, i dont see why it wouldnt work.Its interesting because when a Creole cooks a shoulder roast, he calls it daube. To a Frenchman it's pot-au-feu. If an Italian prepares it, it becomes stracotto. Whereas in Cuba, pot roast is referred to as ropa vieja. No matter how you say it, its still good cut of meat and very tasty. If you need a variation on your recipe you could try this one instead.
The ingredients are:
• 3 Tablespoons vegetable oil
• 1 (3 pound) beef shoulder roast
• 4 cloves garlic, cut in half lengthwise
• 2 Tablespoons Creole Seasoning
• 2 cup onions, chopped
• 2 cup celery, chopped
• 1 cup bell pepper, chopped
• 1 (14 ounce) can crushed Italian tomatoes
• 1 cup dry red wine
• 4 cups beef stock/broth
• 1 sprig rosemary
• 2 onions, quartered
• 3 carrots, halved
• 4 new potatoes
Method:
1. Using a sharp paring knife, poke six to eight one-inch deep slits into the roast.
Note: The beef roast can be shoulder, chuck, rump or bottom round.
2. Stuff these slits with the garlic slices.
3. Season roast well on all sides with Creole Seasoning.
4. In a black cast iron pot heat vegetable oil over medium-high heat.
5. Brown roast well on all sides. When golden brown, add onions, celery, bell pepper and garlic.
6. Sauté the onions, celery, carrots, bell pepper and garlic 3-5 minutes or until vegetables are wilted.
7. Add the tomatoes and their liquid and cook for 3 minutes longer.
8. Add the wine and bring to a boil over high heat; boil for 3 minutes.
9. Add beef stock and rosemary, bring to a rolling boil and reduce heat to simmer.
10. Cover Dutch oven and allow roast to simmer 3½ hours.
11. When the roast is tender remove from stock and strain.
12. Discard vegetables and return stock to the pot.
13. Return roast to pot with onions, carrots and potatoes.
14. Bring to a boil and cook until vegetables are tender.
or maybe this,
2 veal shoulder arm or blade steaks, cut 1-inch thick (approx. 2 pounds)
2 teaspoons vegetable oil
½ cup water
1½ cups quartered small red potatoes
1 cup peeled baby carrots
1 jar (12 ounces) mushroom gravy
¾ cup frozen cut green beans
1. In Dutch oven, heat oil over medium heat until hot. Brown steaks on both sides and remove. Place water, potatoes and carrots in bottom of Dutch oven. Return veal to pan and add gravy. Cover tightly. Cook over low heat 1¼ to 1½ hours or until veal is tender.
2. Remove steaks; keep warm. Season with ½ teaspoon salt and ¼ teaspoon pepper, if desired. Add green beans to Dutch oven. Increase heat to medium-high. Cook, uncovered, 5 minutes or until beans are heated through and gravy is slightly thickened.
3. Cut steaks into individual serving pieces. Serve with vegetables and sauce.
If I were you i'd do it anywayl This cut of meat was meant to be braised or "stewed" if you stew it slowly and add lots of flavour it will definitely turn out beautiful, its one of those cuts of meats... doesnt matter how you chose to cook it, its impossible to mess up. Good luck.. and let us know how it turned out :)
Terry Said:
I'm in need of a broth recipe like a traditional welsh broth using stewed steak instead of fresh meat. Can you?We Answered:
i need this to!!!!!!!!!!!Jaime Said:
Beef stew recipe please?We Answered:
Feel free to stir your own ideas into this dish. 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!Ingredients:
Beef Stew
2 lb. of casserole steak cut into 2†pieces
3 tbsp of olive oil
3 x onions, chopped
3 x carrots, sliced
3 stalks of celery
1 heads of garlic, peeled
3 cups red wine
1/4 cup of tomato paste
1 can of beef stock
3 x bay leaves
3 sprigs of fresh thyme
Salt and pepper
Directions:
Beef Stew
Heat oil in a large pot, season meat and brown evenly and thoroughly. Remove meat and reserve on a plate, and then add onions, carrot and celery to the pot. Sauté, making sure to scrape up any brown bits on the bottom of the pan until the vegetables are caramelized. Add garlic, wine and tomato paste and stir well. Add beef stock and beef and bring to a simmer, covered, for 2-3 hours, until meat is very tender, and beginning to fall of the bone.
Serve with mashed potatoes.
Erik Said:
Can you used Beef stew meat in a recipe like for pepper steak?We Answered:
It would work but it would not be as good a round steak cut into strips.Jamie Said:
Recipes for stewing steak and sweet potatoes?We Answered:
Ingredients2 teaspoons vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
1 pound beef stew meat, cubed
5 large potatoes, cubed
1 sweet potato, cubed
1 (16 ounce) can baked beans
1 tablespoon ketchup
1 tablespoon barbecue sauce
1 tablespoon prepared yellow mustard
2 teaspoons dry onion soup mix
2 teaspoons seasoned salt
1 teaspoon steak seasoning
1/2 cup pearl barley
1.Heat the oil in a large soup pot over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Add the beef stew meat, and quickly brown the pieces on all sides. Stir in the potatoes, sweet potato, baked beans, ketchup, barbecue sauce, mustard, onion soup mix, seasoned salt, and steak seasoning, and pour in enough water to cover. Bring the mixture to a boil, reduce to a simmer, and cook on low heat until the beef is tender, 1 1/2 to 2 hours, stirring occasionally.
2.Stir in the pearl barley, and transfer the stew to a slow cooker set on Low until the barley is tender, about 12 hours.