Beef And Porter Stew Recipes

Steps:

• Put oil in large heavy bottomed pot and heat over medium high. Season beef. Brown meat well on all sides. Do not over crowd; you may have to do this in two batches. Cook about 8 minutes. Transfer to bowl and set aside.
• Add onion, celery, and butter to pot and cook until golden and carmelized, about 15 minutes.
• Sprinkle onions with flour. Stir well to combine. Cook stirring constantly about two minutes.
• Combine broth and paste and stir to dissolve paste. Add to pot with beer. Stir well scraping up brown bits from bottom of pan. Add veggies and beef. Simmer covered for about two hours. Season as needed.

Steps:

• Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.
• The next day, preheat the oven to 300 degrees F.
• Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.
• Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F.
• Before serving, stir in the frozen peas, season to taste, and serve hot.

Steps:

• Cut steaks in 1 inches.
• pieces.
• Mix flour, salt, and pepper.
• Toss steak in flour mix.
• Heat oil in lg dutch oven.
• Brown meat.
• Add remaining ingredients.
• Cover and simmer for about 2 hours, or until meat is tender and vegetables are done.

Steps:

• Dust the meat in the flour, shaking off any excess. Heat the oil in a large casserole pan and brown the meat in batches over a high heat. Remove with a slotted spoon
• Reduce the heat and add the onion and celery to the pan and soften before returning the beef to the pan. Add the port and cook uncovered on a high heat for a few minutes. Add the ketchup and some salt and pepper.
• Reduce the heat and simmer covered for a couple of hours on a very low heat - add the mushrooms half an hour before the end if using.
• It is mandatory to serve with mash.
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