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Any good recipes out there for stew beef? I usually make a "normal" stew you know with carrots, celery, etc. I'm wanting a new one <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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You could make it sort of swiss-steak style.<br><br>
Brown the meat in fat, and set it aside. Then brown some onions, or leeks, or scallions in fat with some sweet (the sweeter the better) red and yellow peppers, and add back the meat, and stock or water, and bring to a boil and turn down to simmer. Then put in a few tablespoons of tomato paste and some red wine vinegar, and a bay leaf or two, and let it cook until the meat is nice and tender. Then thicken the sauce if you want to, and salt to taste. We eat ours spooned over crispy roasted potatoes, with some extra veg on the side-- roasted zucchinis are nice.
 

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<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>Llyra</strong> <a href="/community/forum/post/15414992"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">You could make it sort of swiss-steak style.<br><br>
Brown the meat in fat, and set it aside. Then brown some onions, or leeks, or scallions in fat with some sweet (the sweeter the better) red and yellow peppers, and add back the meat, and stock or water, and bring to a boil and turn down to simmer. Then put in a few tablespoons of tomato paste and some red wine vinegar, and a bay leaf or two, and let it cook until the meat is nice and tender. Then thicken the sauce if you want to, and salt to taste. We eat ours spooned over crispy roasted potatoes, with some extra veg on the side-- roasted zucchinis are nice.</div>
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Wow Llyra that sounds AMAZING!!! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/thumb.gif" style="border:0px solid;" title="thumbs up">
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>Llyra</strong> <a href="/community/forum/post/15414992"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">You could make it sort of swiss-steak style.<br><br>
Brown the meat in fat, and set it aside. Then brown some onions, or leeks, or scallions in fat with some sweet (the sweeter the better) red and yellow peppers, and add back the meat, and stock or water, and bring to a boil and turn down to simmer. Then put in a few tablespoons of tomato paste and some red wine vinegar, and a bay leaf or two, and let it cook until the meat is nice and tender. Then thicken the sauce if you want to, and salt to taste. We eat ours spooned over crispy roasted potatoes, with some extra veg on the side-- roasted zucchinis are nice.</div>
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So I made this dish and wow the sauce was delicious BUT my problem was the stew beef was tough <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/greensad.gif" style="border:0px solid;" title="greensad"> Why did that happen? Was I supposed to cook the beef for awhile? I simmered the mixture for about 20 mins I'd say. Help!<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin">
 

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stew meat is always made from tougher cuts of meat, because they become nice and tender upon long cooking. I'd say you wouldn't want to cook stew meat less than at least an hour or two, and usually, I'll cook it more like 4-5, because it's really yummy that way.
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>Magelet</strong> <a href="/community/forum/post/15432553"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">stew meat is always made from tougher cuts of meat, because they become nice and tender upon long cooking. I'd say you wouldn't want to cook stew meat less than at least an hour or two, and usually, I'll cook it more like 4-5, because it's really yummy that way.</div>
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WEll that explains it! It really needed a lot more cooking thanks again magelet
 

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Try this recipe from Mark Bittman if you want something really different - we made it w/ stew beef this week and it was completely amazing. The beef was really tender and the sauce was rich and yummy.<br><br><a href="http://dinersjournal.blogs.nytimes.com/2010/02/01/featured-recipe-coconut-braised-beef/" target="_blank">http://dinersjournal.blogs.nytimes.c...-braised-beef/</a>
 

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<div style="margin:20px;margin-top:5px;">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>Mollymae</strong> <a href="/community/forum/post/15433567"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Try this recipe from Mark Bittman if you want something really different - we made it w/ stew beef this week and it was completely amazing. The beef was really tender and the sauce was rich and yummy.<br><br><a href="http://dinersjournal.blogs.nytimes.com/2010/02/01/featured-recipe-coconut-braised-beef/" target="_blank">http://dinersjournal.blogs.nytimes.c...-braised-beef/</a></div>
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MMmmmmmmm that sounds delicious
 

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"Try this recipe from Mark Bittman if you want something really different - we made it w/ stew beef this week and it was completely amazing. The beef was really tender and the sauce was rich and yummy.<br><br>
<a href="http:/">http://dinersjournal.blogs.nytimes.c...-braised-beef/</a>"<br><br>
I know this post is old but I was wondering... I want to try this recipe for my family but I calls for hot dried chilies & my son is not big on spicy. Any suggestions for a substitute? I wa thinking of using one small spicy pepper & the 2 fresh bell peppers but not sure. Is there such a thing as a dried not-spicy pepper?
 

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<p>Here's Argentine stew that you can serve in a cooked pumpkin shell: <a href="http://www.cooksrecipes.com/soup/argentine_stew_in_pumpkin_shell_recipe.html" target="_blank">http://www.cooksrecipes.com/soup/argentine_stew_in_pumpkin_shell_recipe.html</a></p>
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<p>Delish!</p>
 

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<p>t2009- just don't use a pepper at all.</p>
 

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<br><br><div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>root*children</strong> <a href="/community/t/1224995/stew-beef#post_16915828"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style=""></a><br><br><p>t2009- just don't use a pepper at all.</p>
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<br><br><p>Thanks for the suggestion. I ended up using just one small pepper & was careful to remove all the seeds. It wasn't spicy at all & I think the pepper added some extra flavor -- it was delish (though DS only nibbled on a piece or two, which is alright).</p>
 
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