Tag: beef

Slow-cooker Guinness Beef Stew

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Slow Cooker Beef Stew with Stout and Horseradish

This rich and hearty beef stew is made with an Irish stout for a refreshing change on a winter staple. The dark beer mingles with the tomato paste and makes a flawlessly rich gravy after hours of slow cooking. Keeping vegetables chunky helps to retain their texture after a long cook time.
Course: Main Course
Cuisine: American, Irish
Keyword: beef, meat, slow-cooker, stew

Ingredients

  • 2 pounds boneless beef chuck cut into 1 1/2-inch cubes
  • 1/3 cup all-purpose flour divided
  • 4 tablespoons olive oil divided
  • One 6-ounce can tomato paste
  • One 12-ounce bottle Irish stout beer
  • 2 1 /2 cups chicken broth
  • 2 medium carrots cut into 1-inch chunks
  • 1 pound baby potatoes cut in half if larger than a golf ball
  • 1 medium onion roughly chopped
  • 3 sprigs fresh thyme
  • 1 cup frozen peas
  • Kosher salt and freshly ground black pepper
  • Prepared horseradish for serving (optional)

Instructions

  • Season the beef with salt and pepper and dust with 2 tablespoons flour.
  • Heat 3 tablespoons oil in a large skillet over medium-high heat. Just before the skillet is smoking hot, add the beef, in batches, and cook until well browned, about 8 minutes.
  • Remove meat directly to slow cooker and repeat with the second batch. (Be careful not to overcrowd your pan or the beef
  • will not brown.)
  • Once all the beef has been browned, lower the heat to medium, add the remaining tablespoon oil, and stir in the tomato paste.
  • Sprinkle in the remaining flour and stir until thick and pasty.
  • Slowly whisk in the stout and broth and scrape up any browned bits from the bottom of the pan.
  • Once thickened and steaming, add sauce directly to the slow cooker.
  • Stir in carrots, potatoes, onion, thyme, and add a big pinch of salt and pepper.
  • Cover slow cooker with lid and cook for 4 to 5 hours on high, or 8 to 9 hours
  • Serve in bowls with a dollop of horseradish, if desired .
  • Tip: We use chicken broth in this stew as we find beef stock can become salty and strongly flavored in a long-cooking stew.

Notes

by Brianna Beaudry for Cooking.com
ACTIVE TIME 20m TOTAL TIME 8h 20m
6 servings

Shaking Beef

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Shaking Beef

In Vietnam, this classic–named for how the meat is tossed in the pan–is usually made with tough, overcooked beef cuts. For his version, which has been on the Slanted Door’s menu since 1995, Charles uses grass-fed filet mignon. On an electric stove, use a flat-bottomed wok or pan so the cooking surface gets as hot as possible. On gas, use a wok ring to nestle the wok down into the flames.
Course: Main Course
Cuisine: Asian, Vietnamese
Keyword: beef, stir-fry

Ingredients

  • 1 1/2 pounds filet mignon trimmed of excess fat and cut into 1-in. cubes
  • 1 tablespoon plus 1 tsp. sugar divided
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 7 tablespoons canola oil divided
  • 2 tablespoons rice vinegar
  • 2 tablespoons mirin
  • 1 tablespoon soy sauce
  • 2 teaspoons dark soy sauce*
  • 1/2 teaspoon Vietnamese or Thai fish sauce
  • 1 cup thinly sliced red onion
  • 3 green onions ends trimmed, onions cut into 1-in. lengths
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon unsalted butter
  • 1 bunch watercress tough stems removed

Spicy Lime Dipping Sauce

  • 2 Thai or serrano chiles stemmed and minced
  • 2 teaspoons salt divided
  • 1/2 teaspoon pepper
  • 1/4 cup fresh lime juice

Instructions

  • Mix beef with 1 tsp. sugar, the salt, pepper, and 1 tbsp. oil in a bowl. Let marinate at room temperature 2 hours.
  • Whisk together remaining 1 tbsp. sugar, the vinegar, mirin, soy sauces, and fish sauce until sugar has dissolved.
  • Divide meat into 2 equal portions. Heat a large wok or a large (not nonstick) frying pan over high heat until very hot but not smoking. The metal will have a matte look and a drop of water flicked onto its surface should evaporate on contact.
  • Add 3 tbsp. oil to wok and heat until shimmering but not smoking. Add half the beef in a single layer and sear until a brown crust forms underneath, about 30 seconds. Flip cubes and cook 30 seconds on second side.
  • Add half each of red and green onions and cook, stirring, about 30 seconds. Add half the soy sauce mixture and shake wok to coat beef. Add half each of garlic and butter and shake wok to distribute evenly. Transfer to a bowl and keep warm.
  • Wipe wok clean and return to high heat. Repeat steps 4 and 5 with remaining 3 tbsp. oil, beef, red and green onions, sauce mixture, garlic, and butter.
  • Arrange watercress on a platter; top with beef and vegetables. Serve with Spicy Lime Dipping Sauce.

Spicy Lime Dipping Sauce

  • Grind chiles in a mortar with 1 tsp. salt to a paste with a pestle.
  • Transfer to a small bowl and stir in remaining 1 tsp. salt, the pepper, and lime juice.

Notes

AUTHOR
Charles Phan, found on Sunset.com
*Dark soy sauce is thicker, darker, and less salty than regular soy; find it at Asian markets and well-stocked grocery stores.

Basic Meat Marinade

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Basic Meat Marinade

Can be used on just about any meat — poultry, beef, lamb, pork — before grilling or roasting
Course: Main Course
Cuisine: Mediterranean
Keyword: marinade, meat, poultry, sauce

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 2 sprigs fresh rosemary crushed
  • 3 sprigs fresh thyme
  • 3 large cloves garlic peeled and smashed
  • Juice of one lemon
  • Pinch of freshly ground pepper

Instructions

  • Combine oil, rosemary, thyme, garlic, lemon juice, and pepper.
  • Stir to combine.

Notes

Makes ½ cup
If you marinate meat overnight, omit lemon juice and add it two hours before cooking.

Japchae (Korean stir-fried noodles)

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Japchae

Courtesy of Rachel Kim, Branson music teacher
Course: Main Course, Side Dish
Cuisine: Asian, Korean
Keyword: noodles

Ingredients

  • -6 ounces of Korean potato starch noodles
  • -4 ounces of beef preferably lean (we use sirloin)
  • -Dried shitake mushrooms about 5, soaked in water until plump
  • -1 carrot
  • -1 small sweet onion
  • -2 green onions
  • -about ¾ cup spinach
  • -vegetable oil salt and pepper

Sauce

  • -3 tbsp soy sauce
  • -2 tbsp sesame oil
  • -2 tsp roasted sesame seeds
  • -2 ½ tbsp sugar
  • -2 tsp minced garlic

Instructions

  • Cut carrot into thinly sliced match sticks, slice green onions into about half a finger length, thinly slice onion into similar length, cut stems off mushrooms and slice into thin strips about similar length
  • Cut beef into 2 inch long strips
  • To make sauce, mix all sauce ingredients until sugar dissolves. Pour about a tablespoon of sauce on beef strips.
  • Blanch spinach in boiling water until wilted, soak in cold water. Squeeze out excess water, cut into similar length as green onions, and season with salt and pepper.
  • Bring pot of water into boil, cook noodles according to package directions. Important thing about these noodles is we rinse in cold water when noodles are done cooking. Drain, and cut noodles into 6 inch lengths. Mix with about 2 tbsp of sauce.
  • In a large skillet, stir fry the noodles over medium heat (no need for oil). Stir frequently, until noodles look translucent.
  • Add vegetable oil to pan, stir fry onion until translucent, season with salt and pepper. Stir in green onion and cook, then transfer to separate bowl and add cooked noodles. Stir fry carrot until lightly softened.
  • Stir fry beef and mushrooms until meat is cooked, add to noodles and vegetables.
  • Add spinach and the rest of the sauce to the bowl. Mix well by hand, adjust seasoning as necessary by adding soy sauce and sugar. Enjoy!