Best 3 Rachel Rays Beef Stew With Apples Roasted Garlic Recipes

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Indulge in the tantalizing flavors of Rachel Ray's Beef Stew with Apples and Roasted Garlic, a culinary masterpiece that seamlessly blends the savory richness of beef with the sweet and tangy notes of apples and roasted garlic. This hearty stew is not only a delight for your taste buds but also a visual treat, as the vibrant colors of the ingredients create an eye-catching presentation. The article provides two variations of this classic dish: a traditional version featuring tender chunks of beef braised in a flavorful broth, and a modern twist that incorporates the convenience of a slow cooker for effortless preparation. Both recipes promise an explosion of flavors that will warm your soul on a chilly evening.

Check out the recipes below so you can choose the best recipe for yourself!

SIMPLE SICILIAN BEEF STEW



Simple Sicilian Beef Stew image

Served here with polenta, this meal is equally lovely with garlicky mashed potatoes or crusty bread for mopping. Bring the meat to room temperature, about 30 minutes, before cooking.

Provided by Rachael Ray : Food Network

Time 3h40m

Yield 4 to 6 servings

Number Of Ingredients 25

3 pounds beef chuck, patted dry and cut into 2- 2 1/2-inch pieces, at room temp
Salt and pepper
4 tablespoons olive oil (not EVOO) or neutral oil
4 tablespoons butter
2 onions, peeled and cut into large pieces
2 bulbs fennel, quartered, cored and cut into large pieces
6 cloves garlic, crushed
1 large bay leaf
One 3-inch curl each orange peel and lemon peel
3 to 4 sprigs fresh rosemary, leaves stripped and chopped
3 tablespoons sun-dried tomato paste or regular tomato paste
1 1/2 cups Nero d'Avola (Sicilian red) or other red wine of choice (medium- to full-bodied)
2 cups beef bone broth or stock
3/4 cup loosely packed semi-dried tomatoes or sun-dried tomatoes, drained and chopped
1 cup whole pitted green Sicilian olives such as Castelvetrano or Sant'Agostino
1 1/2 teaspoons (half a palm full) red pepper flakes or 1 tablespoon Calabrian chile paste
8 Roma tomatoes, quartered
EVOO, for drizzling
A few sprigs fresh thyme, leaves stripped and chopped
Basic Polenta, recipe follows, or mashed potatoes
3 cups water
3 cups milk
1 1/2 cups fine- to medium-ground cornmeal
2 teaspoons each salt and coarse pepper
2 tablespoons butter

Steps:

  • Preheat a large Dutch oven over medium-high heat and oven to 300 degrees F with racks in lower third and upper third of oven.
  • Pat meat dry and season with salt and pepper. Add some olive oil to the pan, 1 turn of the pan, melt about a tablespoon of butter into oil and when it foams, add about a third of the meat. Brown evenly on all sides and remove, then repeat with more oil and butter as needed and removing meat to platter or tray as you work. Add remaining oil and butter and when butter foams add the onions, fennel and garlic, bay, citrus and rosemary. Partially cover and soften about 10 minutes. Add tomato paste, then stir and add wine. Reduce 2 to 3 minutes, then add beef, stock, semi-dried or sundried tomatoes, olives and chile flakes or paste. Cover and place in oven for about 2 hours until very tender.
  • Arrange the Roma tomatoes on a small baking sheet, dress with EVOO, thyme, salt and pepper and slow roast them along with the meat, for 2 hours.
  • Serve beef on a platter topped with tomatoes or in shallow bowls atop Polenta or potatoes.
  • Heat water and milk in a saucepan to a low boil, then whisk in cornmeal and season with salt and pepper. Cook 35 to 40 minutes, whisking occasionally, until thickened and creamy to taste. Stir in butter to serve.

BEEF STEW SCENTED WITH HORSERADISH



Beef Stew Scented with Horseradish image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 17

2 1/2 pounds stew beef, cubed 2 inches
Kosher salt and freshly ground pepper
Flour, for dredging
4 to5 tablespoons olive or vegetable oil
2 onions, chopped
4 cloves garlic, chopped
1 bay leaf
3 tablespoons tomato paste
1 bottle warm lager beer
1/4 cup Worcestershire sauce
3 to 4 cups beef stock
3 tablespoons prepared horseradish
2 pounds baby Yukon gold potatoes
2 tablespoons butter
A handful parsley, chopped
1 bundle watercress or Upland cress, for garnish
Pumpernickel or sourdough bread, for serving

Steps:

  • Pat the meat dry, sprinkle with kosher salt and freshly ground pepper and dredge in flour.
  • Heat 2 tablespoons oil in large Dutch oven over medium-high heat. Once hot and ripping, add half the meat and brown, and then remove to plate. Repeat with the second batch of meat. Once all the meat is evenly browned, reduce the heat a bit and add another drizzle of oil if necessary. Then add the onions, garlic and bay and cook to soften, 7 to 8 minutes. Add the tomato paste and stir a minute. Then stir in the beer and reduce by half, a minute or 2 more. Add the Worcestershire, stock, horseradish and beef. Add just enough water to surround the meat and partially cover. Simmer over medium-low heat for 2 hours, until very tender. Cool and store in the fridge for a make-ahead meal.
  • To serve, quarter the potatoes, cover with water in a medium pot and bring to boil. Salt the water and cook to just-tender, 10 to 12 minutes, tops. Drain and return to the hot pot. Add the butter and parsley and stir to melt the butter.
  • Place a small pile of buttered potatoes in each shallow bowl, top with stew and garnish with watercress leaves. Serve with pumpernickel or sourdough bread.
  • Cook's Note: When storing bread in your kitchen for a few days, wrap tightly in plastic to keep tender, and crisp in a hot oven. Do not refrigerate.

ITALIAN ROAST BEEF



Italian Roast Beef image

Provided by Rachael Ray : Food Network

Time 3h35m

Yield 4 servings with leftover meat for a second meal

Number Of Ingredients 15

1 (4 1/2 to 5 pound) rump roast, trimmed and tied
1 head garlic, cloves peeled
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 medium onions, red or yellow, peeled and each cut into 8 wedges
2 fresh bay leaves
6 medium carrots, peeled and cut into thick pieces on an angle
4 ribs celery from the heart with leafy tops, cut into thick pieces
4 sprigs rosemary, leaves stripped and finely chopped
1/4 cup tomato paste
2 cups dry white wine
2 cups chicken stock-in-a-box
1 pound egg pasta such as tagliatelle
8 tablespoons butter
4 sprigs sage, leaves only

Steps:

  • Poke holes all over the roast. Slice 4 large cloves of garlic. Stick the garlic into the holes. Liberally season the meat all over with salt and black pepper, to taste. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat in a large Dutch oven. When the oil smokes, add the meat and brown on all sides. Remove the meat to a plate. Crush the remaining garlic and add it to the pot along with the onions, bay leaves, carrots, celery and rosemary. Season with salt and pepper, to taste. Cover the pot with a lid and sweat the vegetables for 7 to 8 minutes, stirring occasionally. Stir in the tomato paste and wine, and let reduce for 1 to 2 minutes, scraping up the bits from the bottom of the pot. Stir in the stock-in-a-box. Return the meat to the pot and cover with a lid. Lower the heat to a simmer and cook for 2 1/2 hours.
  • When meat is about done, bring a large pot of water to a boil over medium heat for the pasta.
  • Remove the meat to a cutting board and cool 15 minutes. Slice the roast and arrange half of the meat on a platter.
  • Cook the pasta to al dente while the meat is resting. Drain the pasta and add it to a serving bowl. Remove the vegetables with a slotted spoon and arrange them alongside the meat. Spoon a few juices over the top. Melt the butter in small pan over low heat and add the sage leaves. Add the sage butter to the bowl with the pasta and toss together. Season with salt. Ladle the remainder of the juices over the pasta. Serve the meat and veggies with pasta alongside. Cool and store the remainder of the meat in the refrigerator.

Tips:

  • Use a Dutch oven or a large pot with a heavy bottom to ensure even cooking and prevent sticking.
  • Sear the beef in batches to avoid overcrowding the pot and to get a nice brown crust.
  • Use a variety of vegetables for a more flavorful stew. Carrots, celery, and onions are classic choices, but you can also add potatoes, parsnips, turnips, or mushrooms.
  • Add some herbs and spices to the stew for extra flavor. Thyme, rosemary, sage, and bay leaves are all good choices.
  • Don't be afraid to experiment with different types of beer or wine. A dark beer will give the stew a richer flavor, while a white wine will add a brighter flavor.
  • Simmer the stew for at least 1 hour, or until the beef is tender and the vegetables are cooked through.
  • Serve the stew with a side of mashed potatoes, rice, or crusty bread.

Conclusion:

Rachel Ray's Beef Stew with Apples and Roasted Garlic is a hearty and flavorful dish that is perfect for a cold winter day. The beef is tender and juicy, the vegetables are cooked to perfection, and the apples and roasted garlic add a touch of sweetness and depth of flavor. This stew is sure to be a hit with your family and friends.

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