Beef stew 311.
(photo credit: delish.com)
Despite the high summer temperatures, there are still those who are in the mood for hearty meat dishes. Here are some ideas to satisfy that craving.
Curried ground beef with potatoes
2 pounds (1kg) ground beef
1 onion, chopped
4 teaspoons olive oil
4 potatoes, peeled and cut into cubes
2 cups chicken broth
1 tablespoon curry
2 tablespoons mango chutney
½ teaspoon pepper
¼ cup chopped cilantro (optional)
Spray large non-stick skillet with non-stick cooking spray (like Pam) and sauté beef and onion over medium-high heat. Keep stirring to break meat apart into small pieces and continue until browned.
In a separate skillet, heat olive oil over medium-high heat and add potatoes. Cook for 10 to 15 minutes; until browned.
Add broth and curry and cook for an additional five minutes. Add potato mixture, chutney and pepper to meat mixture.
Bring to a boil; reduce heat and simmer for about five minutes to mix all flavors. Sprinkle with cilantro, if desired.Beef stew with beer
1 tablespoon olive oil
2 pounds (1kg) chuck meat, cut into small cubes
4 large leeks, washed well and thinly sliced
1 (8-ounce) package sliced mushrooms
2 – 3 carrots, peeled and thickly sliced
1 tablespoon brown sugar
¼ teaspoon pepper
2 cups beef broth
1 (12-ounce) bottle beer
2 tablespoons cornstarch
2 tablespoons red wine vinegar
Heat oil in large Dutch oven over medium-high heat. Add beef and cook, stirring frequently, until browned.
Add leek and mushrooms and sauté for about five minutes. Stir in carrots, brown sugar, pepper, broth and beer.
Bring to a boil, reduce heat and simmer, partially covered, for about 2
hours. Whisk together cornstarch and red wine vinegar. Add to stew,
stirring constantly. Cook for an additional three to five minutes.
Delicious over rice, mashed potatoes or just with crusty bread.Chuck roast with barbecue sauce
1 4 to 5 pound (2kg) chuck roast
2 onions, thinly sliced
1 teaspoon salt
1 teaspoon granulated garlic
½ teaspoon pepper
½ cup vinegar
1/3 cup brown sugar
1 cup ketchup
In a large Dutch oven, sauté onions over low-medium heat until soft but
not browned. Add roast and sprinkle with salt, garlic and pepper. Raise
heat and brown on both sides.
Whisk together vinegar, brown sugar and ketchup and pour over roast.
Bring to a boil, reduce heat and simmer, partially covered, for 2 to 3
hours.More great recipes can be found at www.gourmetkoshercooking.com