Capetown Beef Potato Stew Recipes

Steps:

• In a zip-top plastic bag, combine flour, salt, and pepper.
• Add meat; toss to coat.
• In a large Dutch oven, cook meat and onion in oil until the meat is browned.
• Stir in broth, water, vinegar, carrots, and seasonings; bring to a boil.
• Reduce heat; cover and simmer for 1 1/2 hours or until meat is almost tender.
• Remove bay leaves.
• In a bowl, beat egg; add the next 7 ingredients.
• Stir in potatoes; mix well.
• With floured hands, shape into 1 1/2 inch balls.
• Dust with flour.
• Bring stew to a boil; drop dumplings into stew.
• Cover and simmer for 30 minutes (do not lift the cover).
• Serve immediately.

Steps:

• Layer potatoes, then carrots. Top with meat; sprinkle meat with soy sauce, salt, paprika, pepper & flour. Spread with chopped onions. Combine beef broth & tomato sauce & pour overall.
• Cover & cook on low 7 - 8 hours or high 4 - 5 hours.

Steps:

• Preheat the oven to 400 degrees F.
• Poke holes in the sweet potato halves with a fork. Place on a parchment- or foil-lined baking sheet and bake until fork tender, about 1 hour. Alternatively, microwave on high until the flesh is fork tender, 6 to 8 minutes. Set aside.
• Tie the sage, thyme and rosemary sprigs together with kitchen twine or a clean rubber band and set aside.
• Heat a Dutch oven over medium heat and cook the bacon, stirring often, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate and discard all but 1 tablespoon of the pan drippings.
• Pat the beef dry and sprinkle with salt and pepper. Return the Dutch oven to the stovetop on medium-high heat. Working in batches, brown the meat on all sides, 5 to 7 minutes. Add the broth, onions, carrots, celery, tomato paste, garlic and herb bundle. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour on low heat.
• Uncover and cook at a low simmer until the meat is tender and the vegetables are cooked through, 45 minutes.
• Scoop out the flesh from the cooked sweet potatoes and place in a blender. Carefully add 1 cup of the stewing liquid and the cashew butter to the blender, then puree until smooth. Add the puree to the stew and stir well. Simmer to thicken, 5 minutes, then season with salt and pepper. Remove the herb bundle and serve the stew garnished with the bacon bits and parsley leaves.

Steps:

• Place beef and flour in a plastic baggie, Shake.
• Pour oil into a large dutch oven, heat.
• Add beef cook until brown, stirring occasionally.
• Add water and next 4 ingredients.
• Bring to a boil.
• Cover.
• Reduce heat and simmer 2 hours or until beef is tender.
• Discard bay leaves.
• Cut carrots, celery, potatoes, onion, and bell pepper, add to stew.
• Cover and simmer 30 minutes, or until tender.
• Combine water and flour, stirring well.
• Pour into stew.
• Boil, stirring constantly till thick and bubbly.

Steps:

• In hot skillet, put 2 tbsp oil, brown beef.
• Let juices reduce by half.
• Mix in onion soup mix and cover with water.
• Add bay leaf, fines herbes, parsley and garlic.
• Let simmer for 45 minutes or 1 hour.
• Add potatoes and carrots.
• Let simmer 45 minutes or until potatoes & carrots are done.
• Add 3 tbsp of Bistro in a cup with a little bit of water to blend well and then add to the pot and stir to mix well.
• Continue simmering for 10 minutes, stirring occasionally.
• Let stand 5 minutes before serving.
• Cook time is 1 hour & 40 minutes.

Steps:

• Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
• Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
• Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
• Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.

Steps:

• Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., Add remaining oil to pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from pan. Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. Transfer to oven; bake, covered, 1-1/4 hours., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to Dutch oven.

Steps:

• Combine flour, salt, and pepper in a resealable bag; add stew meat and shake until meat is coated.
• Heat oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add coated meat and loose flour from the bag to the hot oil; cook and stir until browned on all sides, 5 to 10 minutes.
• Mix tomatoes, onions, tomato sauce, water, Worcestershire sauce, garlic, paprika, sugar, and bay leaves into stew meat mixture; bring to a boil. Reduce heat to low and simmer stew, scraping bottom of Dutch oven every 30 minutes, about 1 hour.
• Stir carrots into stew and cook for 30 minutes more. Add potatoes to stew and cook until potatoes are tender, about 30 minutes. Add mushrooms to stew and cook until tender, about 15 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, salt, and black pepper in a resealable plastic bag; place beef into bag in batches, shaking to coat.
• Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef until evenly browned, about 5 minutes. Transfer beef to a plate. Pour red wine into Dutch oven, scraping any browned bits from the bottom of the pot. Return beef cubes to Dutch oven and add water, tomato soup, potatoes, corn, onion, beef stock concentrate, mushrooms, carrots, celery, vegetable soup mix, and basil; bring to a boil.
• Cover and transfer Dutch oven to preheated oven; bake for about 1 hour. Add beef stock to pot, if needed. Continue to bake until beef is very tender, about 1 hour more.