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Meat Stew, Original Recipe - Yahoo Recipe Search
Food.comA delicious combination of butter beans baked au gratin with crisp bacon, onions and thyme - all bound in a tomato, crème fraiche and wine sauce! This should also be known as Fragrant Savoury Room Scenter - as the smell as this cooks is divine!! This recipe is real European fusion cuisine - the cassoulet idea from France, with the parmesan and wine sauce from Italy, and the crispy smoked bacon rashers from England. Serve this as a main meal for supper or lunch with salad and crusty bread, or as an accompaniment for sausages, stews, casseroles or roast meats........the bacon can be left out if you are serving it as an accompaniment. NB: This recipe was born when I tried to follow a recipe posted here on Zaar, Recipe #263905 - posted by Lindsey and originally a Nigel Slater recipe; I had no haricot beans, but I did have butter beans and lots of other bits and bobs to use up! I LOVE Lindsey's recipe - but feel that this recipe is different enough to warrant posting it - so, thanks to Linds and Nigel for the original idea! Preparation time includes cooking the bacon and the onion.YummlyThis rich, meaty stew, full of tender vegetables, clocks in at much less time than a stovetop stew, thanks to your electric pressure cooker. Carrots, parsnips, potatoes, and sundried tomatoes contribute hearty, savory flavor and sweetness. For the most tender stew, buy a chuck roast and cut it up yourself, rather than buying cubed stew meat, which can come from a tougher cut. Instead of thickening the stew with flour, which can burn on the bottom of the Instant Pot, sprinkle dry instant mashed potatoes into the gravy right before serving. They meld seamlessly into the sauce to create a velvety, stick-to-your-ribs consistency. Serve the stew with warm French bread to sop up all the delicious juices from the bottom of the bowl. The recipe, which makes 8 cups, is a Yummly original created by [Ivy Manning](https://www.yummly.com/dish/author/Ivy-Manning).Food.comOne of the best goulash recipes I've ever come up with. I think that the original recipie I started out with used 2 lbs. beef stew meat, cut into 1-inch pieces instead of ground beefYummlyCreating a memorable pot of stew is partly about ingredients, partly about technique. Here, stout beer (or red wine), tomato paste, beef broth, and soy sauce all contribute to the mouthwatering depth of flavor. As for techniques, be sure to brown the chuck roast really well — seared sides translate to richness. Deglaze the bottom of the pot with the dark beer, scraping up those delicious browned bits and dissolving them in the liquid. And finally, allow plenty of time for the meat and vegetables to simmer to tenderness until a fork slides right in. The recipe, which makes 9 1/2 cups, is a Yummly original created by [Ashley Strickland Freeman](https://www.yummly.com/dish/author/Ashley-Strickland-Freeman).YummlyThanks to social media, these mouthwatering tacos inspired by the original goat stew delicacy from Jalisco, Mexico are trending around the world. Beef simmers to tenderness in a richly seasoned broth, which you use for dipping the tortillas and also serve on the side for dunking the tacos. Be sure to get thick, sturdy yellow corn tortillas so they hold up when dipped. (Or if the tortillas you buy are too thin and soft, lay them out in a single layer on a kitchen towel overnight to dry out a bit, then reheat them on a griddle or a few seconds in a microwave to soften prior to frying.) A combination of smoky dried guajillo and ancho chilies, plus spices, seasons the meat and broth. Going with two kinds of chilies enhances the flavors and decreases any bitterness you might get from using guajillo chilies alone. For quesabirria tacos, simply add a sprinkle of shredded melting cheese when assembling. Look for the dried chilies at well-stocked grocery stores and Latino markets, or buy them online. The recipe is a Yummly original created by [Ericka Sanchez](https://www.yummly.com/dish/author/Ericka-Sanchez).Food.comMy own take on a beef stew recipe I found on Allrecipes. Original recipe had 97 five star reviews. I simplified a bit..still wonderful.YummlyWe're talking retro, in a good way. Not to be confused with the chunky, paprika-thickened Hungarian beef stew, this family-friendly American dish is based on ground beef (or turkey), canned tomatoes, marinara sauce, and elbow macaroni, all cooked in the same skillet. We added sweet roasted red bell peppers, Italian seasoning, and a blend of Parmesan and other Italian cheeses to make the meal a crowd-pleaser. The recipe, which makes 10 cups, is a Yummly original created by [Ivy Manning](https://www.yummly.com/dish/author/Ivy-Manning).YummlyMildly spicy, slightly sweet flavor and a thick, rich sauce set Japanese curry apart from other styles. In this version, hours of gentle slow cooking enhance the depth of flavor and the tenderness of the meat. Regular supermarket ingredients make it a snap to shop for (look for the chili sauce alongside ketchup). Though the curry is excellent served over any rice you might have on hand, it’s especially tasty with basmati or jasmine. The recipe is a Yummly original created by [The Electrified Cooks](https://www.yummly.com/dish/author/the-electrified-cooks).Food and WineI’m a cook who loves to hover over a pot and observe the transformation of ingredients, but let’s face it, most people just want to get into the eating action. That’s where modern, time-saving appliances like pressure cookers such as the Instant Pot come in. They can’t do everything well, but they’re fabulous for certain things, like dishes that normally require long simmering and slow cooking.This Vietnamese beef stew (bo kho, pronounced “baw caw”) from my book, Vietnamese Food Any Day, is the perfect example. It appeared in the February issue of Food & Wine prepared in a Dutch Oven with a three-hour cook time. This French-inspired stew is a dream simmering on your stovetop with the aromas of lemongrass and star anise wafting through your home. But you can still enjoy the same flavor in about half the time with a little help from your Instant Pot.I quickly discovered that adapting traditional recipes for the pressure cooker isn’t as simple as cutting regular cooking time. Appliances require you to adjust to their functionalities. Here’s a quick rundown of the changes I made to the recipe and why. And don’t worry if you don’t own an Instant Pot; you can get the original Dutch oven version of the recipe here.Pressure cookers extract and meld flavors fast. But there’s a lot of hedging and guessing because once the lid is locked in place, you can’t see what’s going on inside the pot. Cooking happens as pressure builds, during actual pressure cooking, and while the pot depressurizes. From past experiences with pressure cookers, I guesstimated that the beef would require about 40 percent of the normal cook time (1 hour and 15 minutes) for the beef to become tender-chewy. That’s why in the recipe below, the beef is cooked at high pressure for 10 minutes and naturally depressurized for 18 minutes; also factored in is a little cooking time at the front end as the pressure builds.There’s a difference between a regular stovetop pressure cooker that ventilates and whistles while it works and an electric multicooker like the Instant Pot that operates in silence. Whereas some evaporation happens in stovetop models, there’s little to no moisture loss in machines like the Instant Pot. To compensate, I cook with less liquid in a multicooker than in a regular pressure cooker.During the last step, when you’re simmering the beef with the carrots, that’s when things start to slide back into comforting and familiar. The lid is off while things bubble away—you can the verify the meat’s tenderness and witness the cooking first-hand. At the end of the day, the Instant Pot recipe conversion was a success. My home still smelled wonderful—and I had an entire extra hour all to myself. Combining old-school recipe with a modern appliance turned this weekend project into a deliciously doable weeknight ditty.
