Showing posts with label beef stew. Show all posts
Showing posts with label beef stew. Show all posts

Thursday, November 30, 2017

Hybrid Beef Stew #recipe @LucyBurdette

LUCY BURDETTE: Are you ready to move on from turkey? I know I am, and this recipe fit the bill nicely. I’ve made plenty of beef stews in my years of cooking, but not in the crockpot. This time I decided I would start the stew a day ahead in the crockpot, and finish it off the next day on the stovetop. I suppose you could do it one way or the other and it would turn out just as well. But making it a day before you plan to eat lets the flavors come together. We thought this was delicious – next time I would add a little more flour to thicken the sauce.


1 and 1/3 to 1 1/2 pounds beef tips
Three carrots
Three stalks of celery
One and a half onions
Three garlic cloves
One sweet potato
Two russet potatoes
2 bay leaves
4 cups good quality lower sodium beef broth (Daily Pantry for me)
1 tsp Worcestershire sauce

large handful fresh spinach

For thickening the stew: 

1 tablespoon balsamic vinegar, 
tablespoons flour, 
1 teaspoon brown sugar, 
1/2 teaspoon celery seed,
1/2 to 1 teaspoon onion powder, 

1/2 to 1 teaspoon white pepper

Chop the vegetables:

In a large pot or in the crockpot if you have the browning feature, brown the beef tips in a tablespoon or so of olive oil. 

When all sides are brown, add chunked carrots, celery, and onion along with chopped garlic cloves, and let those cook a minute. 

Then add the potatoes, cut in 1 inch chunks, the bay leaves and the beef broth.

Cook that on high for 3 hours, then remove and refrigerate. The next day, about an hour before you want to eat, bring the stew to simmer. Mix the flour, brown sugar, celery seed, onion powder and pepper, and stir in the vinegar until smooth. Add a bit of hot broth so it all dissolves and then mix into the stew. Simmer for an hour, adding the spinach in the last fifteen minutes.

Lucy Burdette writes the Key West food critic mysteries--find them wherever books are sold! Find her on FacebookTwitter, and Pinterest--Instagram too...

Thursday, August 14, 2014

Dr. Rebecca Butterman's Beef Carbonnade #Recipe @LucyBurdette #DEADLYADVICE

LUCY BURDETTE: Before I began exploring the mysteries of Key West, I wrote two other series (as Roberta Isleib.) The second series, called the Advice Column series, starred Dr. Rebecca Butterman, a clinical psychologist and advice columnist living in Connecticut. She worked out of an office in New Haven (in the same building where I had my private practice,) and she explored many of the places on the Connecticut shoreline that I'd grown to know and love. 

The first in the series, DEADLY ADVICE, was published in 2006, though it was never converted to an e-book. Happily, the e-book version is now available!

Although this series is a little edgier than the food critic mysteries, the books are close to my heart because they draw so much from my previous career as a psychologist. In a poignant coincidence, given the terrible news this week about Robin Williams, DEADLY ADVICE opens with the mysterious suicide of Dr. Butterman's neighbor. She feels doubly troubled about this death, thinking she should have noticed something was wrong--both as a professional and as a neighbor.

When Rebecca Butterman is troubled, she cooks. Like Hayley Snow in the Key West mysteries, she loves to cook, to eat, and to share meals with her best women friends. But she doesn't think so much about the meaning of food the way food critic Hayley does. She's too busy puzzling over what makes people tick...

In honor of the launch of DEADLY ADVICE as e-book, I'm happy to share one of Dr. Butterman's favorite recipes, beef carbonnade. She would tell you to start the dish the day before you plan to eat it so it can sit in the refrigerator overnight, allowing the flavors to blend. She would also tell you that serving this meal to sad people might make their world a tiny bit brighter.


2 to 2 1/2 pounds beef cubes

1/2 teaspoon sea salt

1 teaspoon freshly ground black pepper

one garlic clove minced

Four medium onions, thinly sliced

4-6 carrots, sliced (I use the bigger amount)

3 tablespoons of flour

2 teaspoons cider vinegar

1 teaspoon sugar

10 ounces canned beef broth

12 ounce bottle good beer

one bay leaf

Saute the beef cubes in several tablespoons of olive oil until they are brown. You will probably want to do this in batches, depending on the size of your frying pan. While the beef is browning, sprinkle it with sea salt and several generous grindings of fresh pepper. 

Remove the beef to a large pot and sauté the sliced onion in the same frying pan, adding oil if needed. Reduce the heat to low, cover, and cook for 10 minutes until the onions are soft and beginning to brown. Stir occasionally. Add in the flour, mix well, and cook that for two minutes. 

Meanwhile add the vinegar, sugar, beef broth, beer, carrots, and the bay leaf to the pan containing the browned beef. Bring back to a boil, add the onions and mix well. 

 Cover this and cook on low heat for at least
two hours. The beef should be tender and the sauce should be thickening. The next day, skim any fat that has congealed. Then bring the stew to a boil, reduce the heat, and simmer briefly. Serve over egg noodles with green beans or a salad.

There are still paperback copies of Deadly Advice available, in addition to the brand new ebook.  Book groups can find reviews here and discussion questions here.

About Deadly Advice: Psychologist Dr. Rebecca Butterman specializes in offering snappy relationship advice to lovelorn readers of Bloom! magazine.  She rarely stumbles when solving the troubles of Dazed in Dayton or Anxious in Anchorage. But when her own husband double-crosses her and her next-door neighbor dies under suspicious circumstances, Rebecca is left without answers.  While writing a column on the modern singles scene, Rebecca finds herself tracing her neighbor's steps into a dark dating world she never knew existed. Can she trust her own perceptions, or will she succumb to deadly advice?   

Lucy Burdette writes the Key West food critic mysteries. As Roberta Isleib, she wrote the Advice Column mysteries and the Golf Lover's mystery series.

MURDER WITH GANACHE, the fourth Key West mystery, is in stores now. DEATH WITH ALL THE TRIMMINGS will be out in December.

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Friday, November 9, 2012

Curried Beef Stew

by Sheila Connolly

Blame it on the turmeric.

The last time I was in Philadelphia, of course I visited the Reading Terminal Market (yes, again), and as usual, I found something I wasn't looking for:  fresh turmeric.  I had never seen anything but the dried version in a bottle, so of course I had to try it.

But finding a recipe for fresh turmeric is not easy, I soon discovered.  Luckily I came upon one recipe for a Thai-inspired beef curry on Epicurious.  What'e more, I had most of the (rather unusual) ingredients on hand, so I decided it was meant to be.


In case you're wondering, a fresh, unpeeled turmeric looks like a dessicated caterpillar.  Peeled, it's the color of a carrot.  Its flavor is earthy and a little bit bitter, but not too strong. The stew is unusual and flavorful, and you can vary the heat to your taste.

Curry paste:

3 dried guajillo chiles, stemmed and seeded (these are not very hot)

½ tsp salt

1 lemongrass stalk (I had some picked lemongrass so used that)

2 Tblsp sliced peeled fresh galangal (uh, not—but I did have dried!)

2 Tblsp sliced peeled fresh turmeric

½ cup chopped shallots

¼ cup halved garlic cloves

The original instructions called for pounding this in a large mortar.  Nope, don't have one.  Enter the food processor.

Process the chiles and salt until finely chopped.  Add the other ingredients one at a time, pulverizing each before adding the next.  The whole will take about 10-15 minutes.  You can make this ahead, and keep it (covered) in the refrigerator.



1 lb beef, cut into 1-inch cubes (Note about the beef:  since there is no oil or fat in the rest of this recipe, you can use well-marbled beef, which will be less dry and more tender)

3 Tblsp soy sauce

2 Tblsp ground dried Thai chiles (these are hot! So you decide)

6 cups beef broth (enough to cover)

1 cup halved shallots

3 medium carrots, peeled, halved lengthwise, and cut crosswise into half-moons (about 1 cup)

Chopped fresh cilantro

Sliced Thai basil (I happened to have some growing in a pot)


Combine the curry paste, beef, soy sauce and ground chiles in a pot, and stir to coat the beef.  Cook, stirring occasionally, over medium heat for 5 minutes.  Add the broth and bring to a boil.  Then cover, reduce heat to low, and simmer, stirring occasionally, until the beef is tender, about 2-2 ½ hours.


Stir in the shallots and carrots.  Simmer until the vegetables are tender (the timing will depend on how large your carrots were).


Garnish will the cilantro and basil, and serve over rice.

 A nice warm dish for a cold winter night!


Saturday, March 13, 2010

Almost Irish Stew

I can't help thinking of the quiz we took in which we were supposed to identify something we are not. I am many things, but I am most definitely not Irish. Not even a little bit. I am happy to join in almost any celebration, though, and to that end, whipped up an almost Irish stew -- with Guinness Stout.

As it happens, I read the other day that stout and beer were once the drink of choice in England because the water was so contaminated. In the face of horrible diseases, stout was the safer choice and was readily consumed by men, women, and children. Apparently, men consumed about eight pints a day. I know some people who wouldn't mind doing that.

So, thanks to my friend, Amy, who loves dark beer, I happened to have a bottle of Guinness and used it in a stew. I only used half the bottle and was quite surprised by the pronounced the flavor of the beer. I'm not a big beer lover and it seemed overwhelming and somewhat bitter to me.

Not to worry, I found the perfect foil for the Guinness -- molasses! One-third of a cup of molasses mixed beautifully and didn't diminish the strong flavor of the stout. If you are an ardent lover of dark beers, add the molasses in small amounts to suit your taste.

I didn't want to spend a lot of time letting it stew, either, so I used sirloin instead of stew beef, and it turned out well without having to cook for hours. And I shaved off a little prep time by leaving the peel on the potatoes.

Almost Irish Stew

1/4 cup flour
1 1/4 pounds sirloin
1-2 tablespoons olive oil
4 slices bacon
1/2 bottle Guinness stout
4 cloves garlic, chopped
6 large red-skinned potatoes cut into approximately 1/2 inch pieces
3-4 carrots, sliced
2 teaspoons mustard
1/3 cup molasses
1 bay leaf
1 teaspoon thyme
1/2 teaspoon sweet Hungarian paprika
1 16-ounce bag frozen peas

1. Slice the sirloin into 1 inch cubes. Place into a bowl with flour and toss to coat.

2. Heat the olive oil in a large stew pot. When hot, brown the beef. Three minutes on one side, turn a couple of times and brown three minutes more. Remove the beef from the pot and store in the refrigerator.

3. Add the bacon to the pot and cook. Turn down the temperature so the bits in the bottom of the pot don't burn. When cooked, remove the bacon and chop coarsely. Return to pot.

4. Deglaze the pot by pouring in the Guinness and scraping the bottom. Add the potatoes, garlic, and carrots. Add enough water to just cover it all. Add the molasses, bay leaf, thyme, mustard, and paprika. Bring to a boil, reduce the heat so it simmers, and cook, uncovered, about 20 minutes or until the potatoes and carrots can be easily pierced with a fork.

5. Return the beef to the pot and add the frozen peas. Cook 5-8 minutes.

Serve and enjoy the rest of the Guinness with your meal!

Happy St. Patrick's Day!