Stew Meat

[Semigourmet]

What do you do with stew meat. It's cheap and in this economy we need to find ways to use the less expensive meats for ourselves and others. I will post a few of my favorite recipes and hopefully Y'all will post yours. I could use a few new recipes too.

[homecook]

I believe I posted one already it's called No-Peek Casserole. Oops, I just looked and I guess I didn't. lol I'll get it up shortly........

[Semigourmet]

Creamy Beef and Potato Stew

Ingredients

12 ounces boneless beef chuck
1 16 ounce package frozen cut green beans (canned works well too; drained)
1 5 ½ ounce package dry au gratin potato mix
½ teaspoon dried thyme, crushed
3 cups water
1 ½ cups half and half or light cream (I used ¾ cup half and half)
Finely shredded Parmesan cheese (optional)


1. Trim fat from meat. Cut meat into ¾ inch pieces. In a 3 ½ to 4 quart slow cooker combine the meat, frozen green beans, dry potatoes, sauce mix from potatoes, and thyme. Pour the water into the cooker.
2. Cover and cook on low heat setting for 7 to 8 hours or on high heat setting 3 ½ to 4 hours.
3. If using high heat setting, turn to low heat setting. Stir half and half into potato mixture. Cover and cook about 15 minutes more or until heated through. To serve, ladle stew into bowls. If desired, sprinkle with Parmesan cheese.

[Kimchee]

Stew, burritos, stroganoff, cottage pie... any slow cooker recipe that needs beef...

[homecook]

Here's the recipe I posted in Beef recipes.

No-Peek Casserole

1 lb. stew meat (or chuck roast cut up)
flour
salt and pepper
garlic powder (or any other spices you'd like)
1 can cream of onion soup
1 can French onion soup
2/3 cup Merlot (or any red wine)
Mushrooms

Dredge meat in flour, salt, pepper and garlic powder. Brown in dutch oven. Mix cans of soup and wine together and pour over meat. Add mushrooms and mix all together. Put in 300F oven for 2 hours. (no peeking).

Serve over noodles.

[Semigourmet]

Beef & Ale Ragout
http://i162.photobucket.com/albums/t261/MFrazier00/Beef%20Main/BeefAleRagout.jpg

1 tablespoon extra virgin olive oil
1 ½ pounds beef chuck roast, cut in ½ inch cubes
1 medium yellow onion, cut into ½ inch wedges
1 cup sliced carrots (about ¼ inch slices)
12 ounces beer, preferably ale
½ tablespoon tomato paste
1 tablespoon Italian Seasoning
1 teaspoons beef base
1 tablespoon Kitchen bouquet
1 ½ cups beef broth
3 tablespoons flour
Salt and ground black pepper to taste



Stovetop Method

1. Season beef with salt, pepper, garlic powder, and onion powder. Heat 3 to 5 quart Dutch oven over medium heat, oil, and beef; cook and brown until just done. Add onion, garlic cook for 2-3 minutes; add flour, cook for 1 minute longer stirring frequently.

2. Add broth, beer, and kitchen bouquet; cover; bring to a boil and then turn down heat let simmer for 1 to 2 hours or until the beef is done and starting become tender; add carrots, and simmer uncovered for 15 to 20 minutes or until the carrots are done to your liking.

Serve over white rice, brown rice, or potatoes.

[samue1eb]

I usually don't buy stew meat anymore, since you don't always know what part of the cow it is coming from, so I stay away from it. But if you have it or want to buy it, it's still ok and I usually made a simple beef stew with broth, carrots and potatoes. Although now when I make beef stew, I use short ribs instead.

[Semigourmet]

My Stew (sorry no picture yet)

Servings 8



Ingredients

1 pound leftover Pot roast, cut into bite size pieces (or fresh stew meat)
1 medium onion chopped
2 cloves garlic, minced
1 tablespoon dried parsley (optional)
1 ½ teaspoons dried thyme
1 bay leaf
1 medium to large russet potato, cut into small cubes
3 medium carrots, chopped
2 tablespoons A1 Steak Sauce
4 ounces button mushrooms sliced (optional)
32 ounces beef broth
4 cups water
1 tablespoon Kitchen Bouquet
1 to 2 tablespoons beef base (or to taste)
Salt and pepper to taste



Directions

1. Saute onions in olive oil over medium heat for 2 minutes. Add carrot, celery and garlic. Saute for anther 3 minutes. Add the rest of the ingredients except the meat. Bring to a boil and simmer until veggies are done. Add meat and let warm through. Serve with Bread.

2. If using fresh meat lightly season flour and sauté until browned. Then add onions and sauté for another 2-3 minutes then add the carrot celery and garlic. Follow the above instructions.