Trench Stew Recipes

Steps:

• In a large bowl combine beef chunks, wine, bay leaf, cloves, onion and garlic. Toss together to coat meat, cover bowl with plastic wrap and refrigerate for 4 - 12 hours.
• In a large heavy pot, melt butter and cook off bacon until just crispy and set aside to drain. Scoop beef from marinade and pat dry with paper towels. Toss in a bowl with flour to coat. Shake off excess flour. Add the floured beef to the pot and cook until nicely browned. Stir in the onion and garlic from the marinade, as well as the thyme, stock and season with salt and pepper. Bring to a boil. Reduce heat and simmer for 1 1/2 hours or until meat is tender.
• Peel the pearl onions and trim off a little bit of the root end. Melt butter in a small skillet and add pearl onions. Toss to coat and pour in 1/4 cup of water and cover. Simmer until tender. Uncover and allow liquid to evaporate. Sprinkle in 1 teaspoon sugar and shake pan over medium heat until onions begin to brown and caramelize. Season with salt and pepper.
• In another skillet melt 3 tablespoons butter and cook mushrooms until golden brown. Stir in crispy bacon bits and season with salt and pepper.
• When the beef is tender, remove meat with a slotted spoon to a bowl. Simmer sauce until
• thickened and stir in flour/butter mixture to help thicken. Season sauce to taste. Return beef to pot and bring stew to a boil. Serve hot with boiled potatoes, pearl onions, mushrooms and garnish with chopped parsley.

Steps:

• Chop up the vegetables, carrots into small pieces, other veg larger pieces and add to pint of boiling water with stock cube in.
• As the veg becomes tender mix in 1/2 can corned beef and crumble in the stale bread or biscuits/crackers and simmer for a few more minutes.
• Eat and enjoy

Steps:

• Place the potatoes in a greased 5-qt. slow cooker. Top with the beef, carrots, onions and celery. In a large bowl, combine the remaining ingredients. Pour over the vegetables. , Cover and cook on low for 9-10 hours or until meat and vegetables are tender.

Steps:

• Combine meat and flour in a large plastic food storage bag and toss to coat evenly.
• In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired.
• Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender.
• Blend in mustard and serve.

Steps:

• Combine flour, salt, pepper, and paprika; roll meat in seasoned flour.
• Brown in hot oil in Dutch oven or large skillet. Add onion, garlic, bay leaf, beef stock, and Worcestershire sauce.
• Simmer, covered, 1 to 1-1/2 hours, or until meat is almost tender.
• Add potatoes, simmer 15 minutes. Then add onions and carrots; simmer another 15 minutes.
• Add celery and peas and simmer 5 minutes more, or until all vegetables are tender.