Best 4 Kelly Stew Recipes

KELLY'S PRESSURE COOKER BEEF STEW

Steps:

• Heat vegetable oil in a skillet over medium heat. Place flour in a resealable bag; drop in half the beef cubes and shake to coat. Shake off excess flour and add meat to pan. Repeat with remaining beef. Season meat with salt and pepper to taste.
• Stir onion into beef and cook, stirring often, until the meat is browned on all sides and onion is translucent, about 5 minutes. Sprinkle in sugar.
• Combine water, beef bouillon, garlic, bay leaf, parsley, and basil in a pressure cooker over medium-high heat. When bouillon cubes are dissolved, fit the pressure cooker's rack in the cooker (if it has one). Layer potatoes, carrots, and meat mixture in the pressure cooker, seasoning with salt and pepper to taste. Seal the lid and bring the cooker up to full pressure.
• Reduce heat to medium-low, maintaining full pressure, and cook for 8 minutes. Remove from heat. Let the pressure drop naturally, about 15 minutes before releasing lid. Transfer the meat and vegetables to a serving bowl and pour pan juices over meat and vegetables.

KELLY'S BEEF STEW

Steps:

• Dredge stew beef in flour, salt and pepper (ideally use ziplog bag and shake).
• Heat oil in large pan, add meat and a handful of the onions.
• Whilst meat is browning, add lime juice and stir.
• When brown all over (about ten mins) add enough water to cover and stir.
• Bring to boil.
• Add the Oxo/beef bouillon cubes, Worcestershire sauce, all veggies (excluding carrots, corn, green beans and potatoes) and Lipton onion soup and dip mix.
• Cover and simmer for 1 hr and 30 minutes.
• Add potatoes, carrots and tomato puree and continue the simmer a further 40 minutes.
• Add 1 tbsp of flour, mix and let sit for a few minutes to thicken if needed.
• If not to desired thickness add more flour.
• Once thickened, return to heat and add green beans.
• Heat through and serve (good with biscuits!).

KELLY'S WITCHES STEW

Steps:

• Sauté onions and garlic in olive oil with a generous dash of sea salt until golden; remove from dish.
• In same pan, sear meat with small dash of sea salt and a pinch of pepper and a generous dash each of LHS and Worcestershire Sauce.
• In a very large stock pot, combine all ingredients and fill with water to 1 1/2 to 2 inches from top rim. Cover with lid.
• Cook over medium high heat, to boiling point. Reduce heat to low and simmer until carrots and potatoes are cooked thoroughly, stirring often, about two (2) hours. Skim as you see fit.
• Serve with rolls, crackers and butter.
• Since this is a Halloween dish, I serve this out of a cauldron with 'spooky' breads and butter.
• To make a hearty Fall Vegetable Stew, add three (3) cups of shredded cabbage to the dish.

NED KELLY STEW (WITH DUMPLINGS)

Steps:

• Heat some oil in large heavy based pot add beef and onion.
• Fry until brown add capsicum and stir a little. Add about 6 cups of water,tomato sauce, barbecue sauce and veggies and then cook for 1 1/2 hours until the beef is completely tender.
• After the meat is tender add potatoes.
• Dumplings: Aside get a large mixing bowl and mix self raising flour and salt together adding milk till mixture is stiff and gooey.
• Spoon out 1 lump of mixture on the top of the stew and then another do this till all mixture is in balls on top of the stew. Place a tight lid on and cook for 15 minutes until the dumplings are cooked.
• You can also check by putting a sharp knife into one of the dumplings. If it comes out clean there done.
• Get the corn flour and mix with just enough water to make a paste add to stew little at a time to thicken when it is thick enough discard the rest.
• Serve with dumplings. Mmm, very very nice, real Australian out back dinner--Enjoy!
• This recipe is awesome in a slow cooker!