Country Buffet Stew Recipes

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

Steps:

• Season lamb shoulder chops with salt and black pepper.
• Heat oil in a large heavy skillet over high heat. Working in batches, cook lamb shoulder chops until browned on both sides, 3 to 5 minutes per side. Transfer chops to a stock pot.
• Cook and stir onion with a pinch of salt in the same skillet over medium heat until slightly softened and edges are browning, about 5 minutes. Stir butter into onion until melted; add flour and stir until onions are coated, about 1 minute.
• Pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.
• Stir carrots and celery into pot with lamb shoulder chops and pour chicken stock mixture over the top. Add water as needed to cover meat completely. Bring mixture to a simmer, reduce heat to low, cover the pot with a lid, and cook until meat is almost falling off the bone, about 1 1/2 hours.
• Transfer meat to a plate. Stir potatoes into stew and return meat to stew, placing on top of vegetables. Simmer, covered, until potatoes are tender and meat is falling off the bone, about 30 minutes.
• Transfer meat to a plate using a slotted spoon. Bring stew to a boil and cook, skimming off fat, until stew is reduced and thick, 10 to 12 minutes.
• Remove meat from bones; discard bones and any pieces of fat. Stir meat back into stew. Stir green onions into stew and season with salt and pepper to taste.

Steps:

• At least 3 1/2 hours or up to 6 hours before serving:1. In a plastic bag, mix flour, garlic salt and pepper. Add meat and shake until meat is evenly coated with all of the flour mixture. In a large skillet over medium-high heat, brown half of the meat at a time in 3 tablespoons of the oil, using additional oil as needed set aside.2. Place celery in a slow cooker. Rinse frozen carrots and onions under hot running water to thaw slightly drain well. Place carrots in slow cooker. Add meat, then onions, mushrooms and parsley. Do not stir.3. Add water to skillet. Over medium-high heat, cook and scrape to loosen particles from bottom of skillet. Add soup,wine and bouillon granules. Stir until blended. Bring to a boil. Pour over mixture in slow cooker. Gently stir to distribute sauce throughout mixture, leaving celery and carrots on bottom. Cover and cook at high heat for 3 hours or until meat, celery and carrots are tender. If making ahead, reduce heat to low to keep warm up to 2 1/2 hours.

Steps:

• At least 3 1/2 hours or up to 6 hours before serving:In a plastic bag, mix flour, garlic salt and pepper. Add meat and shake until meat is evenly coated with all of the flour mixture. In a large skillet over medium-high heat, brown half of the meat at a time in 3 tablespoons of the oil, using additional oil as needed set aside.Place celery in a slow cooker. Rinse frozen carrots and onions under hot running water to thaw slightly drain well. Place carrots in slow cooker. Add meat, then onions, mushrooms and parsley. Do not stir.Add water to skillet. Over medium-high heat, cook and scrape to loosen particles from bottom of skillet. Add soup,wine and bouillon granules. Stir until blended. Bring to a boil. Pour over mixture in slow cooker. Gently stir to distribute sauce throughout mixture, leaving celery and carrots on bottom. Cover and cook at high heat for 3 hours or until meat, celery and carrots are tender. If making ahead, reduce heat to low to keep warm up to 2 1/2 hours.

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.