Spices For Beef Stew Recipes

Steps:

• Set a Dutch oven over medium-high heat. Add 1 tablespoon of the olive oil to the pot and season the beef with the salt, Essence and black pepper, being sure to toss the meat well to evenly cover with the spices. Add 1/3 of the beef to the pot and cook until browned on all sides, 2 or 3 minutes per side. Remove the beef from the pot and set aside. Add 1 tablespoon of the remaining olive oil to the pot along with half of the remaining meat and cook again until browned. Set aside and repeat with the remaining tablespoon of oil and remaining beef. Set aside.
• Add the butter and mushrooms to the pot and cook, stirring occasionally, until well browned, about 3 minutes. Add the onions, carrots and celery and saute until onions are softened and lightly caramelized, about 3 minutes. Add the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and cook, stirring, for about 3 minutes. Add the stock, tomato paste, thyme, rosemary, allspice and browned beef and bring to a boil. Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally, until the meat is tender, about 1 hour. Add the potatoes to the stew and partially cover the pot with a lid. Continue cooking until the potatoes are very tender, about 30 minutes. Remove the lid and discard the thyme and rosemary stems. Add the peas and parsley to the stew, stir well to combine, then remove from the heat. Serve hot, with either steamed white rice or buttered egg noodles.
• Combine all ingredients thoroughly.

Steps:

• Measure all ingredients into a large ziploc bag, shake well.
• To use: add 2-3 T. per 2lbs of Meat.

Steps:

• Preheat oven to 350 degrees (175 C).
• In Dutch oven over medium-high heat, melt butter or margarine. Cook beef in two batches until browned, stirring often. Remove beef from Dutch oven and set aside. Stir in flour.
• Add broth, beer, onion, garlic, brown sugar, thyme and bay leaf. Heat to boil. Return beef to dish. Cover and bake at 350 degree F(175 C) for 1 1/2 hours.
• Add mixed vegetables. Cover and bake for 1 hour, or until beef is done. Remove bay leaf and serve.

Steps:

• In a large, heavy pot, warm the oil over med-high heat.
• Working in batches, add the beef strips and brown well on all sides, about 5 minutes per batch.
• Transfer to a bowl.
• Add the broth and stir to scrape up any browned bits on the bottom of the pot.
• Return the meat to the pot.
• Add the soy sauce, sherry, ginger, five-spice powder, daikon, and green onions.
• Bring to a simmer, decrease heat to med-low, cover, and simmer until the meat fall apart when tested with a fork, about 3 hours.
• Using a large spoon, skim the fat from the surface of the stew.
• Add the cabbage, cover, and simmer over med-low heat until the cabbage is very soft and wilted but not mushy, about 30 minutes longer.
• Serve.