Get your beef stews ready before the cold weather

This is that time of year where you should think about finishing those outdoor projects before it gets really cold. You need a good hearty soup or stew to warm you up and get you ready for another round of outside activity. Or just stay indoors!

Have you actually tried to make beef stew before, or just let your good buddy Dinty Moore do all the work? While Mr. Moore’s work isn’t too bad in a pinch, homemade tastes so much better. Yeah, some effort is needed, but you will be rewarded with superior flavor. Plus, if you have leftovers, they taste better the second day.

Most any cut of beef will do. With the long cooking process, a cheaper cut will be fine, as time in the pot helps break the meat down a bit, making it more tender. You could easily have a stew put together in a fraction of the time, but the beef will be very tough. That extra time is needed to make the meat easier to eat. That’s why the beef in canned stew is usually tender.

EASY BEEF STEW

1/2 cube butter

2 pounds lean beef from round, or 2 1/2 pounds if bone in

1 quart of water

1/2 cup turnip cut in 1/2 inch cubes

1/2 cup carrot cut in 1/2 inch cubes

2 cups potatoes cut in 1/4 inch slices

1/2 small onion cut in thin slices

3 tablespoons flour

Salt and pepper to taste

In a large pot, melt butter. Sear the meat in the butter, stirring constantly. When all surfaces are well browned add water, cover and let boil, skim and then simmer for two and one half hours. Add carrot, turnip and onion the last hour of cooking. Parboil the potatoes and add to stew fifteen minutes before taking from the heat. Remove bone, large pieces of fat, and skim; thicken with flour diluted with enough cold water to pour easily. Let the stew come to a boil again and cook ten minutes. Serve hot.

NOT SO EASY BEEF STEW

8 slices of bacon

2 1/2 pounds boneless beef chuck, cut into 1-inch cubes

Salt and pepper to taste

1 large onion, chopped

3 leeks, chopped and well rinsed

6 carrots, peeled and cut into 1 1/2 inch julienne

2 turnips, peeled and cut into pieces

2 tablespoons of sugar

2 1/2 cups beef stock or canned beef broth

2 1/2 cups of red wine

2 tablespoons of tomato paste

2 tablespoons of butter

2 tablespoons of red currant jelly

1 tablespoon fresh rosemary, chopped

2 cups of pearl onions, red or white

8 ounces of mushrooms, sliced

8 to 10 red new potatoes, quartered

6 cloves of garlic, minced

Fresh parsley, chopped

Cook the bacon in a large sauté pan until the fat is rendered. Remove the crisp bacon and transfer it to a large heavy bottomed pot with a tight fitting lid. Sauté the beef in the same pan until all sides are browned. Don’t crowd the beef or it will steam and not brown properly. Season with a little salt and pepper. When finished, transfer to a large cooking pot. Add the onions, leeks, carrots, and turnips to the sauté pan, add sugar and cook over medium high heat for approximately 8 minutes. Remove the vegetables and reserve in a large bowl. Meanwhile, prepare the pearl onions by boiling them for 5 minutes, rinse, drain, and peel. Reserve them with the rest of the vegetables. Add the butter to the sauté pan and sauté the mushrooms over medium high heat for approximately 10 minutes. Transfer to the reserved vegetables. Add the wine to deglaze the sauté pan, then the beef stock, and then whisk in butter, red currant jam, tomato paste and rosemary. Cook for a couple of minutes and add to the pot with the meat and bacon. Add the potatoes and garlic to the meat, bacon, and cooking liquid. Bring to a boil, cover, and simmer for 45 minutes. Add the reserved vegetables, half the chopped parsley and continue cooking until the meat is tender. Serve using the remaining parsley for garnish.

BLACKBERRY BEEF STEW

2 tablespoons butter

1/2 cup chopped carrots

1/2 cup chopped onion

1/2 cup chopped celery

1 pound stew meat, trimmed

4 cups beef stock

1 package dry ranch dip mix

1 cup blackberries, rinsed

1/4 cup aged balsamic vinegar

1 cup heavy cream

Heat butter in a large pan and add carrots, onion, celery, and meat. Brown well. Add stock and return to a boil. Add about 3/4 package dip mix,blackberries, vinegar, and cream. Let simmer for 2 hours. Adjust seasonings before serving.

CROCKPOT BEEF STEW

2 pounds stew beef

1/4 cup flour

1 teaspoon paprika

4 carrots, sliced 1/4 inch thick

3 potatoes, cubed

1 cup condensed beef broth

1 1/2 teaspoon salt

1/2 teaspoon pepper

1/3 cup soy sauce

1 onion, diced

1 can (8-ounce) tomato sauce

In the crock, layer potatoes, then carrots. Top with meat; sprinkle meat with soy sauce, salt, paprika, pepper & flour. Spread with chopped onions. Combine beef broth and tomato sauce; pour on top. Cover and cook on low 7 to 8 hours.

MEAT BALL STEW

2 pounds hamburger

2 eggs, slightly beaten

1 cup bread crumbs soaked in 1/2 cup burgundy wine

1/4 cup minced onion

1 clove garlic, crushed

2 tablespoons minced parsley

2 teaspoon salt

1/2 teaspoon pepper

Flour

1/3 cup butter

3 cups beef stock, boiling

5 cloves

1 cup burgundy wine

4 cups potatoes, cubed

2 cups carrots, diced

1 large onion, chopped

2 cups sliced celery

Mix together hamburger, eggs, soaked crumbs, onion, garlic, parsley, salt, and pepper. Form into 32 balls, roll in flour and brown on all sides in skillet with the butter. Add the boiling stock, cloves, and wine. Cover and simmer 30 minutes. Add the potatoes, carrots, onion, and celery. Cover and simmer for 30 minutes or until vegetables are done. Remove cloves before serving.