Receita
Chudda's Cuisine/Lounge
Nov 22, 2013
4 Comments

BEEF STEW

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It’s getting colder here in Seattle, and the temperatures were going to drop to freezing for the night.  This chilly weather really made me want comforting, warm, get in my belly kind of food!  So I went about making a filling and satisfying beef stew.  It’s really simple and super satisfying.  Basically, just sauté everything, put in the oven and forget about it.  Be creative and use whatever vegetables you have.  I made a larger batch for leftovers and it reheats great.  Make some stew, have some wine,  light the fire, turn on the music and enjoy a cold November evening.  Bon Appetit!

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Beef Stew:

3 lbs. large chunked stew meat (I used chuck roast and cut it myself)

2 c. chopped bacon

4 carrots peeled and cut into large chunks

4 ribs celery, cut into large chunks

1 1/2 large onions cut into large chunks

6 whole garlic cloves

1 lb. mushrooms cut in half (I used cremini)

5 sprigs thyme

3 sprigs rosemary

3-4 cups veal or beef stock (you can use water too)

3 cups red wine

2-3 T. cornstarch

1/2 c. olive oil

salt and pepper

Preparation:

Preheat oven to 350 degrees.

Season meat with salt and pepper and set aside.  In a large dutch oven or heavy pot heat oil on medium high until hot.  Sauté bacon 3-4 minutes until cooked halfway (not crispy).  Pull out and set aside. In batches, add stew meat and brown. Remove and set aside.  Discard half of the oil, reserving some for sautéing the vegetables.  Add the carrots, celery and onions and garlic and sauté for 1 minute.

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Add the beef and sauté for another minute.  Add the red wine and reduce to half.  Add stock, thyme, rosemary and mushrooms.  Cover and put in oven.  Cook for approximately 1 1/2 hours or until meat is fork tender.  When done, bring pot to stovetop over medium high heat.  Combine cornstarch with 1/2 c. of the stew sauce from the pot.  Mix until smooth and add  half to the simmering stew.  Bring to a boil until thickened.  Add the rest of the cornstarch mixture if you want a thicker stew.

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This is great served with mashed potatoes, rice or just by itself!! Enjoy!! As you know we have a video on our Instagram.

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Beijos e Tchau!

Have a great weekend!

Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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4 comentários
  1. Kathy - 24/11/2013 - 02h47

    Marilyn and Lou:
    Your stew is the Real Deal. It looks SO inviting. I have never thought to add bacon, but,…what an addition! Who wouldn’t like that? (and of course the wine!) The pictures you posted make me want to get a (big) spoon! What better comfort food could there be this time of year?

  2. Shariane Hillier - 25/11/2013 - 14h21

    OMG!!! I so wish I was your neighbor!!! But I will try to make it myself before that happens I think 😉
    Looks amazing as everything you guys post… So news there… One of my favorite dishes!
    Beijos

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Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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