Best 4 Sam Choys Best Beef Stew Recipes

THE BEST BEEF STEW - SAM CHOY

Steps:

• Sprinkle beef with salt and pepper, then dust with flour.
• Brown meat with garlic, minced onion, and celery leaves about 10 minutes on medium or low-medium, until well browned.
• Keep stirring to avoid burning.
• Drain oil.
• Add beef and chicken broth and tomato paste.
• Bring to a boil, then reduce to simmer.
• Cover and let cook about 1 hour, or until beef is tender.
• Add carrots and potatoes and cook 5 minutes.
• Add onion chunks and celery and cook 10 minutes more.
• Adjust seasonings with salt and pepper.
• Mix some mochiko with some water (about 2 tablespoons each) to thicken if desired.

BEEF STEW WITH POTATOES AND CARROTS

Steps:

• Braise beef:
• Preheat oven to 350°F with rack in middle.
• Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.
• Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.
• Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
• Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.
• Add vinegar and cook, stirring, 2 minutes.
• Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.
• Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.
• Set a large colander in a large bowl. Pour stew into colander. Return pieces of meat to pot, then discard remaining solids. Let cooking liquid stand 10 minutes.
• Cook potatoes and carrots:
• While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).
• Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.

BEST BEEF STEW

Steps:

• Dredge beef in flour, seasoned with your favorite seasonings.
• Heat large Dutch oven (cast iron is best).
• Whisk together olive oil and dry mustard, add to heated Dutch oven.
• Add Spanish onion and caramelize.
• Add dredged beef, brown on all sides.
• Add garlic, brown, being careful not to burn.
• Add wine, deglaze the pot and simmer 10 minutes.
• Add carrots, rutabaga, celery, mushrooms, cayenne, thyme, Worcestershire sauce, horseradish Salt to taste.
• Stir and simmer another 10 minutes.
• Add water and potatoes.
• Stir and bring back to simmer.
• Preheat oven to 300°F.
• Cover tightly and slow simmer until potatoes are fork tender, about 2 hours.

THE BEST BEEF STEW

Steps:

• 1. Sprinkle beef with salt and pepper, then dust with flour.
• 2. Brown meat with garlic, minced onion, and celery leaves about 10 minutes on medium or low-medium, until well browned. Keep stirring to avoid burning.
• 3. Drain oil. Add beef and chicken broth and tomato paste. Bring to a boil, then reduce to simmer.
• 4. Cover and let cook about 1 hour, or until beef is tender.
• 5. Add carrots and potatoes and cook 5 minutes. Add onion chunks and celery and cook 10 minutes more.
• 6. Adjust seasonings with salt and pepper.