WINTRY CHICKEN STEW RECIPES

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VIC'S SLOW-COOKED BEEF STEW RECIPE - DELICIOUS. MAGAZINE



Vic's slow-cooked beef stew recipe - delicious. magazine image

Digital Editor Vic Grimshaw’s slow-cooked beef stew celebrates the Aga. Leave to cook low and slow for 4-5 hours until the beef is tender and the vegetables become soft and velvety.

Provided by delicious. magazine

Total Time 0 minutes

Yield Serves 4-6

Number Of Ingredients 15

Olive oil for frying
3 small onions, each cut into 8 wedges
4 carrots, sliced into thick rounds
2 celery sticks, roughly sliced
200g chestnut mushrooms, halved
3 garlic cloves, sliced
1.5kg British braising steak, cut into chunky pieces
4 tbsp plain flour
1 tsp English mustard powder
4 tbsp tomato purée
330ml brown ale
4 Oxo beef stock cubes, dissolved in 800ml boiling water
½ tbsp Worcestershire sauce
4 bay leaves
Seasonal potatoes to serve

Steps:

  • Heat the oven to 140°C/120°C fan/gas 1. Heat a glug of oil in a casserole (one with a lid) over a medium heat. Add the onions, carrots and celery and fry for 8-10 minutes until softened. Add the mushrooms and garlic and fry for 4 minutes more, stirring occasionally.
  • Meanwhile, heat a glug of oil in a frying pan over a medium-high heat. In a bowl, toss the beef with the flour, mustard powder and salt and pepper. Brown the beef in 2-3 batches, then add to the casserole with the tomato purée and ale. Stir well and bubble over a high heat for 2-3 minutes. Pour in the stock and Worcestershire sauce and add the bay leaves. Bring to the boil, cover, put in the oven and cook for 4½-5 hours.
  • Check the beef is tender (it should fall apart easily when prodded with a fork) taste and season with salt and pepper. Serve with seasonal potatoes.

Nutrition Facts : Calories 503kcals, FatContent 18.8g (6.5g saturated), ProteinContent 58.7g, CarbohydrateContent 19.9g (9.3g sugars), FiberContent 4.4g

BO KHO (VIETNAMESE BRAISED BEEF STEW) RECIPE - NYT COOKI…



Bo Kho (Vietnamese Braised Beef Stew) Recipe - NYT Cooki… image

Bo kho is a delicious Vietnamese pot-roasted beef stew, fragrant with lemongrass, star anise and cinnamon. When the meat is fork tender, carrots are added to complete the dish. If you wish, include turnips or daikon radish or potatoes. Serve it with rice, rice noodles or a freshly baked baguette.

Provided by David Tanis

Total Time 1 hours 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 22

2 tablespoons Vietnamese fish sauce, such as Red Boat
1 tablespoon brown sugar
2 tablespoons grated fresh ginger
2 teaspoons Chinese 5-spice powder
1/2 teaspoon black pepper
3 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
6 large shallots or 1 medium red onion, thinly sliced
1 cup chopped tomato, fresh or canned
2 tablespoons grated fresh ginger (from a 2-inch piece)
3 garlic cloves, minced
3 tablespoons finely chopped lemongrass, tender center only
1 teaspoon kosher salt
1/2 teaspoon annatto powder (optional)
4 star anise pods
1 (2-inch) cinnamon stick, or substitute cassia bark
1 or 2 Serrano or Thai chiles, stem on, split lengthwise
1 1/2 pounds medium carrots, peeled, cut into 2-inch chunks
1/2 cup thinly sliced scallions
1 cup cilantro sprigs, for garnish
1/2 cup mint leaves, for garnish
1/2 cup small basil leaves, preferably Thai, for garnish

Steps:

  • Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.
  • Put beef in a large bowl, add marinade and massage into meat. Let marinate for at least 15 minutes, or longer if time permits (may be wrapped and refrigerated overnight if desired).
  • Put oil in a Dutch oven or heavy-bottomed pot over medium-high heat. When oil is hot, fry the beef cubes in small batches, taking care not to crowd them, until nicely browned. When all beef is browned, return chunks to pot. Add shallots, stir to combine and continue cooking for 4 to 5 minutes, or until softened.
  • Add tomato, ginger, garlic, lemongrass, salt and annatto, if using, and stir well to coat, then add star anise, cinnamon and chile. Cover with 4 cups water and bring to a boil.
  • Reduce heat to a simmer, cover with lid ajar and cook for about 1 hour 15 minutes, or until fork-tender.
  • Add carrots to pot and cook 15 minutes more. Skim fat from surface of broth as necessary (or refrigerate overnight and remove congealed fat before reheating).
  • To serve, ladle into individual bowls. Garnish with scallions, cilantro, mint and basil.

Nutrition Facts : @context http//schema.org, Calories 460, UnsaturatedFatContent 11 grams, CarbohydrateContent 29 grams, FatContent 16 grams, FiberContent 6 grams, ProteinContent 53 grams, SaturatedFatContent 5 grams, SodiumContent 1052 milligrams, SugarContent 13 grams, TransFatContent 1 gram

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