s SMOKEY CIDER BEEF STEW ***
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s SMOKEY CIDER BEEF STEW ***
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Ingredients
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Instructions Instructions: *** 12-3-2012 made it with a cut up chuck roast, too tough, wound up cooking it more in a crockpot, used 2 1/2 lb roast cut up, added 1 box white mushrooms, 2 t smoked paprika, 1 1/2 cup cider , pretty good *** 10-28-08 very good, pretty easy *** Cider brings sweetness to stew By J.M. HIRSCH, The Associated Press The smoked paprika in this beef stew adds no real heat, just deep, smoky notes that go well with the beef and potatoes. The cider and ginger add subtle sweet notes. Most stews call for tougher cuts of meat, which tenderize during long simmers. This version saves time by using a better, more tender cut of beef. If youĈd rather let it simmer for a while, switch to a more traditional stew meat. The stew can be eaten as is at the end of the stovetop simmer. But this recipe takes it another step by topping it with rounds of biscuit dough (use prepared dough from the grocer) and baking it just until the biscuits are lightly browned. Start to finish: 1 hour. Servings: 6. 2 tablespoons olive oil 1 large yellow onion, diced 2 cloves garlic, minced 4 sprigs fresh thyme 1 teaspoon smoked paprika + teaspoon powdered ginger 2 pounds bottom sirloin or skirt steak, cut into bite-size chunks + cup apple cider 2 large carrots, cut into thin rounds 3 small potatoes, cut into small chunks 14+-ounce can diced tomatoes, with juice 14-ounce can beef broth + cup cool water 1+ tablespoons cornstarch Salt and ground black pepper, to taste Prepared biscuit dough or puff pastry, cut into six 2- to 3-inch rounds Heat the oven to 350 degrees. In a large Dutch oven over medium-high, combine the oil, onion, garlic, thyme, smoked paprika and ginger. Saute until the onion is tender, about 5 minutes. Add the steak and brown on all sides, about 5 minutes. Discard the thyme sprigs. Add the cider to deglaze the pot, then use a wooden spoon to scrape the bottom to release any stuck bits. Add the carrots, potatoes, diced tomatoes and beef broth. Stir well, then bring to a simmer. Cook until the potatoes are tender, about 20 minutes. In a small glass, mix together the water and cornstarch, then add the mixture to the stew. Simmer for several minutes, or until the stew begins to thicken. Season with salt and pepper. Arrange the rounds of biscuit dough over the top of the stew. Place the pot in the oven and bake for 15 minutes, or until the biscuits have risen and browned lightly. Alternatively, the stew can be ladled into 6 large oven-safe ramekins. Arrange the ramekins on a rimmed baking sheet, then top each with a biscuit and bake. The biscuits may bake faster with this method. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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