Football Beef Stew Recipes

Steps:

• Arrange a rack in the lower third of the oven and preheat to 275 degrees F. Tie the parsley, thyme, rosemary and bay leaves together with kitchen twine.
• Heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate.
• Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about 6 minutes. Add the carrots and celery and continue to cook until they are brightly colored and fragrant, about 4 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pot, and cook until it evaporates, about 4 minutes. Sprinkle the vegetables with the flour, stir to evenly coat them and cook for 1 minute. Add the broth, potatoes, tomatoes and the reserved beef with any accumulated juices. Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.
• Cover the pot and then transfer to the oven. Bake until the beef is tender but still holds its shape, 1 1/2 to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.

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.

Steps:

• Slice the steak pieces into one inch cubes. Toss in a ziplock bag with the flour, salt/pepper.
• Heat oil in large pot or dutch oven over medium heat. Add onions, celery and steak pieces. Cook until steak is browned.
• Add garlic, tomatoes, water, beef base, bay leaves and all seasonings.
• Bring to boil. Lower heat and simmer covered for 1 hour.
• Add gravy and frozen potatoes, carrots and green beans and cook uncovered for 1/2 hour.
• We serve this over a bowl of noodles.

Steps:

• In large kettle or heavy stock pot, saute bacon until golden brown; remove and set aside.
• Combine flour, salt and pepper; dredge meat in flour mixture and brown meat over high heat a few pieces at a time in bacon drippings and olive oil, remove and set aside.
• Add olive oil and saute onion until golden brown adding garlic at last minute.
• Add orange juice, wine, tomato puree, bouillon beef base, nutmeg, bay leaves and salt and pepper to taste stir to deglaze bottom of pan. Return bacon and browned meat to kettle, stir to combine and bring to a boil stirring occasionally, cover and reduce heat and simmer for 2 -3 hours.
• Add turnips, carrots and mushrooms, cover and simmer another 1 hour or until vegetables are tender, stirring occasionally.
• Remove bay leaves and sprinkle with parsley.
• Serve with noodles if desired.

Steps:

• 1. 6 qrt crock pot on high
• 2. add all ingrediants and stir it up
• 3. cover and cook for 2 hrs( or untill football game is over)// can cook this in large pan in the oven also at 350 degrees serve with good crusty bread or crakers