Pinoy Food 201

Tomato Beef Stew is one of my favorite dishes to eat for dinner. Most of the beef stew I had in Japan always had a strong tomato flavor and it got me instantly hooked! Now that I make tomato beef stew at home, I always end up eating more than 1 bowl For this Tomato Beef Stew recipe, I used the zinfandel red wine. It’s slightly sweet and goes well with dishes requiring tomatoes. I’ve tried other wine like Cabernet Sauvignon, but it didn’t really go well inside the stew. This dish looks like a lot of work, but it’s mainly just chopping and preparing vegetables. The total cooking time is about 2 hours. Serve with sliced french baguette or even with pasta! Ingredients: 1 lb Beef Stew Meat 1/2 large onion 2 ribs celery 1 large carrot 1 tablespoon minced garlic 2 tablespoon butter 1/4 teaspoon ground pepper 1 1/2 cup red wine (zinfandel) 1 3/4 cup beef broth (canned) 1 cup water 1 28oz can stewed tomatoes 1 teaspoon sugar 2 medium potatoes 1 small can corn kernels (8.5oz drained) 2 tablespoo...

Cheap, fast and yummy. Yoshinoya's slogan summarizes what has kept crowds visiting the restaurant since its 1899 opening. The food chain is as much a part of Japan's culture as McDonald's is to America's. Its signature dish, the Yoshinoya Beef Bowl, is indeed yummy and easy to make at home. This recipe will take less than 45 minutes and serves two to four people. Related Searches: Ground Beef RecipesSalt Beef Difficulty: Moderately Easy Instructions Things You'll Need Yellow or white onion Beef Dashi soup Soy sauce Mirin rice wine Sugar Sake White rice Salt Green onions Parsley Cilantro The Beef 1 Chop a yellow or white onion into thin slices. 2 Slice 1 lb. of beef into thin strips or bite-sized pieces. Flank beef or short plate cuts of beef will work best. 3 Put the onion, 1 1/3 cup of dashi soup, 5 tbsp. of soy sauce, 3 tbsp. of sugar, 3 tbsp. of mirin rice wine and 1 tsp. sake into a saucepan. Dashi is a soup made from dried kelp (kombu) and dried bonito (fish) f...

450g / 1 lb thinly sliced beef About 10-12 mushrooms, sliced 1 medium carrot, thinly sliced Butter or oil 1 garlic clove, chopped 1 cup (240ml) red wine 2 bay leaves 1 tsp. dried thyme 1 Tbs. Worcestershire sauce or Bulldog chuunou sauce 1 Tbs. soy sauce Parsley or green peas for garnish The sauce ingredients: 1/2 cup demi-glace or 4 cups strong beef stock 1 16-oz or 440g can of canned tomatoes 1 Tbs. tomato paste 2 Tbs. butter 3 Tbs. flour Water OR 6 blocks (or more if you like it thick) from a hayashi rice roux packet Water Equipment: a large frying pan or sauté pan, a heavy bottomed pot for stewing or a crockpot Cut the meat up into bite-sized pieces. Heat up a frying pan with butter, oil or combination of both, and sauté the beef until browned. Take out the meat and set aside. In the same pan, add a bit more butter (no this is not diet food) and add the onions. Sauté over medium-low heat until limp and slightly brown. Add the garlic, mushrooms and carrot. Sauté until the mushrooms ...

Rustic beef stew Thanks to my friend Joyce, I learnt to make a hearty and rustic beef stew. Joyce is a very good cook and she selflessly imparted her secret beef stew recipe to me (well, not a secret anymore since I’m sharing her recipe here, with her permission hehe). I have an inability to follow recipes to a T, so this recipe came with my own adjustments (browning the meat first, adding worchester sauce, peas, thyme & beef broth) but overall it is built around her original recipe. I think dishes such as beef stew or whole roast chicken make a cook look very clever, though they are actually quite easy to prepare. Thus, it is great for entertaining or during festive (such as Christmas) dinners & parties – you’ll impress your folks while feeding a lot at the same time. Beef stew is usually enjoyed by those staying in colder regions, but in tropical Singapore, I’m determined not to be deprived of this delicious dish. Perhaps December is the best month to enjoy this stew with our...

Delicious anytime!!! Serve with sticky rice for a hearty meal! 2 lbs beef stew meat 1 cup water 1/2 cup Japanese sake (dry white wine) 1/4 cup sugar 1/4 cup soy sauce 1 teaspoon salt 1/2 lb baby carrots 3 medium potatoes, peeled and chopped 1 white onion, diced Put all ingredients into a crockpot and cook on low 10-12 hours or on high 4-6 hours. Stir before serving. Source: http://www.divinerecipes.com/recipe.cfm/recipeid/9143/crockpot-recipes/Japanese-Beef-Stew [Posted with iBlogger from my iPhone]

I went to the Asian Food fest yesterday at Singapore Expo. I went late so there were not many people around The fare was a bit disappointing – there were not many good deals to be found. Nevertheless, I bought back a packet of powder for Japanese beef stew. So I followed the instructions behind to cook the beef I bought. The package did not indicate how many hours I must cook the beef, so I let it simmered for an hour. And voila, this is what I got in the end: Yummy yummy yummy! But the beef was too hard! Mayb one hour is not enough. I let it simmer for another 3 hours! Source: http://www.gotentrunks.com/?p=49 [Posted with iBlogger from my iPhone]

Japanese: Tougan to Gyuniku no nimono. Tougan (winter melon) gets soft when you boil it, and it’s good either hot or cold. Winter melon has a healthy supply of vitamin C, and is good for your skin and immune system. Yield: 2 people Time: 35 minutes Ingredients 1/3lb beef (for stew, cut 1-2″ cubes) 1/4 winter melon (1 lb, remove seeds, skin. then cut into 1-2″ pieces ) Spices for beef 1 tbsp sake 1/2 tbsp soy sauce dash salt Spices for soup 2 cups dashi soup (or 2 cup water and 1/2 tbsp hon-dashi (soup stock powder)) 2 tbsp sake 1 tbsp mirin 1 tbsp sugar 2 1/2 tbsp soy sauce Preparation Mix beef and spices for beef (sake, soy sauce and salt) in a bowl Mix spices for soup in a bowl (dashi soup, sake, soy sauce, sugar and mirin) Heat oil in a sauce pan and stir beef for three minutes then add winter melon, stir then add mixed spices for soup. Skim the soup, then boil it for 15 minutes over medium heat then turn it to low and simmer another 15 minutes. Source: http://www.japanfoodaddict.co...

Why is it that we are halfway through the month of March and I’m still craving hearty meat stews? Maybe it’s the 40 degree temperatures outside and the fact that we never really got a winter at all here in Brooklyn this year – just a few really cold days, one measurable snowfall, and a smattering of spring-like days that only make us want spring to arrive. If I’m craving stew, then I need to make my favorite Japanese beef one-pot meal. Made with Dashi and Sake instead of meat stock and wine, it is light and sweet but still satisfies my winter stew craving. 8 Dried Shiitake Mushrooms, soaked in hot water for 1 hour 2 inches of fresh ginger, peeled 1 pound of beef tenderloin, cut into 1-inch cubes 1 large sweet potato, peeled, cut into large cubes 1 cup green beans cut into 2-inch pieces 4 cups dashi 1 cup sake 1/4 cup sugar 2 Tbsp. Mirin 1/4 cup soy sauce Cut the mushrooms into bite size pieces. Cut the ginger into the finest julienne possible, then soak in cold water for 15 minutes. Dr...

Nikujaga / Japanese Beef and Potato Stew Nikujaga is a popular meal especially at home. It is a typical "mother's taste" meal. The taste of Nikujaga will be a pleasant surprise. Ingredients Potatoes Beef or pork: thin sliced Onion Sugar Soy sauce Dashi soup stock Method Slice the onions, and cut the potatoes into 1 inch square pieces. Cut the sliced meat into 2 inch pieces. Fry the potatoes, onions, and the meat in a good pan (saute pan works best). After about two minutes add water. Everything should be more or less covered with water. Add two tablespoons soy sauce and the same amount of sugar. Add also a little bit of Japanese fish soup stock (dashi). Cover the pan with lid, and let it cook for about twenty minutes or until the potatoes are soft. Serve and enjoy the nikujaga. Source: http://importfood.com/recipes/nikujaga.html [Posted with iBlogger from my iPhone]

How to make Nikujaga (Japanese beef stew) Dissolve the dashi powder in the water in a small bowl and add the soy. Mix together, then set aside. Heat 1 tbsp of vegetable oil in a deep pot and saute the beef on high heat. Add onion, carrot, and potato, and saute together. Pour in the dashi/soy stock and bring to a boil. Turn down the heat to low and skim off any foam. Simmer until potatoes are softened. Add the sugar and mirin and cover. Simmer for about 5 minutes. Simmer until the liquid is reduced by half. Serve with steamed rice and enjoy! Source: http://www.opensourcefood.com/people/jingjong/recipes/nikujaga-japanese-beef-stew [Posted with iBlogger from my iPhone]

Home » Meat & poultry Sukiyaki – Japanese beef stew Did you know this dish was thought to have been invented in the Meiji era (1868-1912) because the Emperor wanted the Japanese to eat beef? Preparation: 10 mins Cooking: 20 mins Serves: 4 What you need: 1 tbsp Blue Dragon sake 500g slice beef sirloin 250ml Blue Dragon Japanese Soy Sauce 250g caster sugar 250ml Blue Dragon Mirin 2 tbsp vegetable oil 2 white thinly sliced onions 8 baby leeks (chopped into 2cm pieces) 250g Blue Dragon Udon Noodles 8 shiitake mushrooms (stalks removed and halved) 200g Chinese cabbage (blanched and roughly chopped) 200g baby spinach What you do: Pour the sake onto the beef and set aside Combine the Blue Dragon Japanese Soy Sauce, sugar and Blue Dragon Mirin in a jug and stir until the sugar has dissolved Heat the vegetable oil in a large wok and brown the beef in the oil Pour half the cooking sauce onto the beef. Then add the onions and leeks and cook for about 3 minutes Add the rest of the ingredients ...

Niku Jaga (Japanese Beef Stew in the Crock Pot) I admit I am more of a summer person, but one thing I do like in winter is a really good stew. I like on the weekend putting all the ingredients into a crock pot, put on low and forget it. I tend to live off the slow cooker the entire weekend. This stew is different because it slightly sweeter then what you come to think of with stew. Ingredients 2 lbs beef stew meat 1 cup water 1/2 cup Japanese sake (dry white wine) 1/4 cup sugar 1/4 cup soy sauce 1 teaspoon salt 1/2 lb baby carrot 3 medium potatoes, peeled and chopped 1 white onion, diced 1 small can of sliced mushrooms, drained Directions Put all into crock pot but the mushrooms and cook on low 10-12 hours or on high 4-6 hours. About 2 hours before the stew is done add the mushrooms and continue to cook. Stir before serving. Put all into crock pot but the mushrooms and cook on low 10-12 hours or on high 4-6 hours. About 2 hours before the stew is done add the mushrooms and continue to ...

Prep time: 10 mins Cooking time: 20 mins Ingredients 1 tbsp sake 500g beef serloin, finely sliced 250ml Blue Dragon Japanese Soy Sauce 250g sugar 250ml Blue Dragon Mirin 2 tbsp vegetable oil 2 onion, finely sliced 8 baby leeks - chopped into 2 cm pieces 250g Blue Dragon Ramen Noodles 8 Shitake mushrooms, stalks removed and halved 200g Chinese cabbage, blanched and roughly chopped 200g baby spinach leaves Serves: 4 Try this recipe with Japanese Soy Sauce Source: http://www.bluedragon.com/recipes/japanese-beef-stew-sukiyaki.aspx [Posted with iBlogger from my iPhone]

Kathy's Japanese Beef Stew Recipe Submitted by kyashiis Makes 1 serving Japanese style beef stew seasoned with soy sauce, sugar and wine Ingredients 70 gram beef, lean 60 gram potato 10 gram carrot 40 gram onion 2 t. sugar 2 T. soy sauce 2 T. white wine 30 gram shiitake mushrooms 1 t. oil Directions Use very thinly sliced beef (slightly frozen sirloin steak sliced on a slicing machine). Brown beef, add onions chopped in wedges, large bite-sized pieces of potato, roughly chopped carrots and quartered mushrooms. Stir fry with a little oil if necessary. When the potatos are half cooked, add the soy sauce, sugar and wine (Japanese rice wine "sake" is best). Stir to coat all the ingredients. May add more soy sauce, wine, and/or sugar to make a slightly sweet thin sauce. Cover with a lid and reduce heat. Simmer until all the vegetables are done. Can substitute 1/2 inch by 2 inch by 1 inch slabs of tofu for beef. Source: http://caloriecount.about.com/kathys-japanese-beef-stew-re...

Hunger Management Singapore, April 15, 2009 - It had been raining all day and I was in the mood for comfort food. A stew would be perfect, I thought on the way home from work. But I could not imagine making a stew from scratch on a work night. That sort of thing is better suited to weekend cooking, when there is time to brown cubes of meat and then simmer them in a flavourful liquid for a few hours with some vegetables. So I improvised and made a Japanese-style beef stew instead, from stuff I already had in my fridge and pantry. It was just as comforting and the whole thing took about 45 minutes from start to finish, with no major clean-up afterwards. Pretty soon, I was tucking into hot stew and rice and relishing every mouthful of nicely marbled beef, sweet onions and soft potatoes infused with the soy braising liquid. A few nights later, I made the same stew but with sliced pork, carrots and radish. It was another winner but the beef version is a little richer. The basis of the stew ...

Nikujaga is a representative Japanese home cooking dish. It’s a sort of dish that makes us remember the taste of mom’s cooking. In other words, it’s one of the most popular dishes that girls want to master for her boyfriend. Ingredients for 2-3 people -thinly sliced beef (150g) -potato (2 or 3) -onion (1) -carrot (1) -soy sauce (tbs 3) -sugar (tbs 2) -cooking wine or cooking sake (tbs 2) Prepare these ingredients. Chop potatoes into chunks and immerse them in water. Chop carrot and cut onions into wedges. Chop beef into bite-size. Put 1 tbs of oil into the deep pan, heat it and put the beef inside. Stir-fry it roughly and add soy sauce, sugar and sake. Add potato, onion and carrot. Then turn down the heat to medium low with the lid over the pan. Simmer it for 20-25 minutes, check inside from time to time. It’s done when the soup is almost gone. Ta-da~~!! ^__^ Usually most of Nikujaga recipes will say we need to add Dashi, but this way is easier, takes less time and tastes great. So wh...

Serves: 4 click to enlarge Ingredients about 10 oz thinly sliced raw beef, cut in 1-1.5" squares 4 medium white potatoes (~1 lb), peeled and diced large (1.5-2") 1-2 onions, peeled and cut in thin semicircles 4 tsp vegetable oil, divided 2/3 cup water 1/4 cup sake or dry white wine 2 Tbsp sugar 3 Tbsp soy sauce Method Saute beef in 2 tsp oil for 2 min until brown, then remove it and any broth to a bowl. Add 2 tsp more oil to the pot along with onions and potatoes, and saute 2 min until onion slices get separated. Add water, sake and sugar, bring to boil and cook loosely covered until potatoes are half done (~15 min). Add soy sauce and beef with its broth, bring to boil again and cook loosely covered until potatoes are quite tender (~15 min). Serve hot. Source: http://www.therecipeworks.com/recipe/japanese-beef-stew/ [Posted with iBlogger from my iPhone]

KyotoFoodie-style Nikujaga Wagyu Tendon Beef Stew Recipe December 25th, 2009 by Kyoto Foodie Merry Christmas Foodies! This is my holiday season gift to our readers. It’s a recipe and I think a pretty good one! This is a classic Japanese home cooking dish: nikujaga. Nikujaga is based on Western beef stew and I have tried to give a novel Kyoto taste to it. This autumn I have been trying to perfect it and I must say that I am proud of this one. Please give it a try and enjoy! Get a Kyoto Foodie Present! Please see the end of this article for details. KyotoFoodie’s Original Kyoto-style Nikujaga with Wagyu Beef Tendon and Kakushi Aji Nikujaga (肉じゃが) was invented by cooks in the Japanese Navy and is based on beef stew. Niku means meat, as in beef, and jaga (jagaimo) is potato. Nikujaga is now a very popular home cooking dish in Japan. The main ingredients for nikujaga are thin sliced beef, potato, carrot and onion. These typical beef stew ingredients are then simmered in a Japanese style bro...

The weather certainly has gotten cooler as of late and I have been craving heartier meals. It recently came to my attention that I have not been doing much Japanese cooking lately and I was missing it. I decided to combine the two and make nikujaga or meat and potatoes. Nikujaga is a Japanese version of a beef stew that is simmered in the classic Japanese seasonings of soy, sugar, sake and mirin. The stew ends up with a really nice blend of sweet and salty which works surprising well. Nikujaga is easy to make and tasty and because of that I make it fairly often. Recently I seem to always have some extra pumpkin lying around that just screams "use me" so I decided to replace the potatoes with pumpkin this time. I garnished the nikujaga with some chopped green onions and some shichimi togarashi. Shichimi togarashi is a Japanese condiment that is made from a blend of chilies and other things like sesame seeds, nori, etc. I enjoyed the heat that the shichimi togarashi added to th...

I have not added a yohshoku (Japanese-adapted Western food) recipe in quite some time. The main reason for this is I haven’t been making any…since most yohshoku dishes tend to be a bit heavy on the butter or cream or rich sauces. I do sometimes crave this classic yohshoku dish. Hayashi raisu (or hayashi rice) is a Japanese version of a rich beef stew, and in terms of popularity it’s second only to the mighty curry rice, Japanese style curry. Just like curry, you can buy hayashi raisu roux blocks at Japanese grocery stores (look in the curry roux section). Incidentally, the hayashi part sounds like the Japanese word for a wood (as in a smaller version of a forest), but it’s derived from “hashed”, as in hashed beef. I think the origins are a hashed beef stew. I can see influences from beef bourgignon, stroganoff and various British stews in there. The beef used is not tough old chewy meat - it’s usually made from cuts that are tender enough to be cooked quickly. The kind sold for ‘minute...

yield: Serves 4 Trimming all corners and ragged edges from the carrots and potatoes is very Japanese; rounded edges also ensure even cooking. In Japan we used metal...more › ingredients 1 1/2 lb boneless beef chuck, cut into 1 1/2-inch pieces 2 tablespoons vegetable oil 1 cup dashi 1/2 cup sake 1 bunch scallions, white parts trimmed and greens sliced 2 1/2 tablespoons sugar 12 (1 1/2-inch) small boiling potatoes (1 lb) 2 large carrots (1 lb) 3 tablespoons soy sauce print a shopping list for this recipeview wine pairings preparation Prepare beef: Pat beef dry. Heat oil in a 5-quart heavy pot until hot but not smoking and brown beef on all sides. Add dashi, sake, and white parts of scallions and simmer, covered, skimming froth and turning beef occasionally, until meat is very tender, 1 1/4 to 1 1/2 hours. (Check periodically and add a few tablespoons water if beef becomes less than half submerged.) Add sugar and simmer, covered, 15 minutes longer (more liquid may evaporate at this point,...

Beef tendon is that piece of gelatinous, transparent, soft yet chewy morsel that you either love to bits or shun it. In Cantonese it is call ngau kan and is used to make ngau lam meen. However, I do not like the beef tendon noodles served by Taiwanese or Hongkie restaurants because they use too much spices such as cloves, star anise and cinnamon and the sweetish taste from the soya sauce makes the beef tendon very cloying or jelak. However, I love the sup urat which is sold by the sup kambing and sup lembu stalls. They use a different kind of spice and that balance out the rich taste of beef tendons. So, I try to cook something like the Malay sup lembu but I combine it with some Western herbs like rosemary and sage. It is really easy to prepare. However, you need to have patience stewing the tendon as it takes hours to get soften. I use a pressure cooker and takes about 45 minutes. This is how beef tendon looks like. The two whitish pieces are the beef tendon and they are Australian be...

Larry doesn't get the time to cook much, except for throwing some meat or vegetable on the grill if he's home from work early enough. However, every now and then on a weekend he decides to tackle something more complex, which usually involves multiple trips to the grocery store, a thick cookbook or long search via Google, and a delicious, although usually late dinner. Yesterday he wanted to do some sort of long-simmering recipe using something we don't see much of anymore, beef. Since he usually keeps to the French or Italian side of things, we thought he'd stretch a bit into some other cuisines. Some searching and we found a Bon Appetit recipe for Malaysian Beef Curry. And what was frightening was how many of the ingredients we already had. Tamarind paste? In the pantry. Dried New Mexico chiles? Yup. Fish sauce? It's that brown bottle that smells like old locker rooms. We did have to go over to the fabulous Indian grocery stores in Waltham for some star anise, as t...

Beef stewed in coconut milk sounds unusual, but it is found in cuisines as far apart as Africa, Malaysia and the Caribbean. The main ingredients are the same in all those areas, but the seasonings vary. Rendang is a Malaysian beef and coconut stew, flavored with fragrant ginger, garlic, onion, lime leaves and curry seasonings. Tomato paste or tamarind paste adds a little pleasant acidity to counteract the richness of the other ingredients. Serve it with rice. If you can't find kaffir lime leaves, use lime juice and zest. Step 1 Preheat oven to 325 degrees Fahrenheit. Diabetic Diet & Meals Free Diabetic Recipes > Breakfast, Lunch - Snack - Dinner - Dessert. www.diabetesinfocenter.org Sponsored Links Step 2 Heat 1 tablespoon of oil over medium-high heat in an oven-proof pot such as a Dutch oven. Add the onions and saute them until they are tender, which takes about eight to 10 minutes. Step 3 Add the garlic, ginger, dried chilies, ground cumin, ground coriander and salt. Cook,...

Beef Stew with Tomatoes, Orange Zest and Olives Filed under Beef, Fruit4 comments I haven’t made Western style beef stew in a while. The last two beef stews I made was the Chinese style beef stew that I blogged about a while back (with tendon and daikon). But recently, I got myself some beef chuck and I had in mind to make a different beef stew. The Perfect Beef Stew Recipe I normally have a go-to recipe for my basic beef stew. I got it a while back when I was reading The Perfect Recipe: Getting It Right Every Time by Pam Anderson. Being that she is an executive editor of Cook’s Illustrated, it’s no wonder that her cookbook is detailed and exhaustive in the same way that the magazine is. And she does a fantastic job of explaining what cuts of meat and what types of wine she trialed and why each ingredient works the way they do. I love cookbooks that do more than just give a recipe. As a teacher, I guess I enjoy having cookbooks that also teach you the reasons behind the science. The St...

It is the time of the week again and today I am very excited to share with you a very interesting and delicious beef stew. What caught my attention initially was the ingredients used in the recipe; no onion and garlic in a Malay recipe? and it reads like a Chinese red cooked beef with the additional Malay spices and Indian herbs, one simply has to try it! This is adopted from part of a collection of Malay recipes by Melbourne food writer Tony Tan in a very old issue of Australian Gourmet Traveller. The magazine mysteriously gone missing when I was about to cook the dish, so this is something I recreated using roughly the same ingredients. I cooked this twice in a week and I will let you figure out why. This is the last week before our 2nd roundup of Muhibbah Malaysian Monday, so send in all your entries to me @ sureshchong@yahoo.com by the end of the week. P.S Chicken will work beautifully in this dish; simply coat chicken pieces with some salt and turmeric powder then fry til golden b...

Rendang, when made well, can be a simply luscious experience. This most traditional and delectable of Malay dishes essentially consists of melt-in-the-mouth beef chunks, slow-cooked in rich coconut cream and freshly ground Asian spices until it is tender, moist and bursting with a complex blend of mouthwatering flavours. It isn't the simplest or fastest dish to cook up, but trust me- the delicious end result is well worth it. The secret to the beautiful taste lies in the kerisik- toasted grated coconut pounded to an oily paste. I use dessicated coconut, but if you are lucky enough to have fresh grated coconut easily available then do go for that. As with most Asian dishes, don't worry about being too exact with the shallots/garlic/dried chillies- the quantities provided are rough estimates and you should increase/decrease as needed depending on the size of each clove or bulb, and your own personal taste. Also by all means make this one or two days before you intend to eat it- t...

Now even before I cooked this recipe I knew it was going to taste good, since by themselves all these ingredients taste good...and cooked together...The meat is so tender and the spicy, lemony, salty broth is so good over rice. Beef Stew In Onion Flavored Sauce adapted from Martin Yan's Asia 1 & 1/2 lbs boneless beef chuck 2 tbs soy sauce 6 small dried chilies 1/4 cup warm water 2 medium onions, diced 2 stalks lemongrass 2 tbs oil 4 cups water juice of a lime 3 inch cinnamon stick 1 stalk of curry leaves 2 tbs black bean garlic sauce 2 tbs oyster sauce 1 tbs sugar Cut the meat into 1 inch cubes. Toss the beef with soy sauce and cornstarch. Let stand for 30 minutes. Then crumble the dried chilies in a blender add the warm water. Let stand for 20 minutes. Blend until smooth and set aside. Remove the outer green leaves from the lemongrass and crush the bottom 6 inches of the lemongrass stalks. Then heat the oil in a 3 quart pan over medium high heat. Brown the meat on al...

Now even before I cooked this recipe I knew it was going to taste good, since by themselves all these ingredients taste good...and cooked together...The meat is so tender and the spicy, lemony, salty broth is so good over rice. Beef Stew In Onion Flavored Sauce adapted from Martin Yan's Asia 1 & 1/2 lbs boneless beef chuck 2 tbs soy sauce 6 small dried chilies 1/4 cup warm water 2 medium onions, diced 2 stalks lemongrass 2 tbs oil 4 cups water juice of a lime 3 inch cinnamon stick 1 stalk of curry leaves 2 tbs black bean garlic sauce 2 tbs oyster sauce 1 tbs sugar Cut the meat into 1 inch cubes. Toss the beef with soy sauce and cornstarch. Let stand for 30 minutes. Then crumble the dried chilies in a blender add the warm water. Let stand for 20 minutes. Blend until smooth and set aside. Remove the outer green leaves from the lemongrass and crush the bottom 6 inches of the lemongrass stalks. Then heat the oil in a 3 quart pan over medium high heat. Brown the meat on al...

Though Spring is fast approaching, its still cold enough for stews, and this evening we're trying this one out! We haven't tried this recipe before, but we've made a variety of dishes with recipes from this website, so I'm sure this one will be delicious as well! I'm getting the slow cooker all prepped this morning for a visit to Malaysia this evening. Malaysian Beef Stew This is an ImportFood.com online recipe. Here you can conveniently purchase authentic, quality ingredients imported from Thailand. Ingredients - Spice Paste 8 large dried New Mexico chiles 4 stalks fresh lemongrass 1/2 cup chopped shallots 6 garlic cloves, peeled 2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1/2 teaspoon ground ginger 3 tablespoons fish sauce 1 tablespoon golden brown sugar Ingredients - Stew 3 pounds boneless beef chuck roast, trimmed, cut into 1 1/2-inch cubes 1 14-ounce can coconut milk 8 kaffir lime leaves (we substituted sweet basil when we couldn’t find lime le...

Chuck roast is a tough cut of meat that grows tender in the slow cooker. Serve this low-fat, low-calorie rustic stew with some crusty bread and red wine (preferably from southern France). Ingredients for Slow-Cooker Provencal Beef Stew: 2 teaspoons olive oil 1 1/2 lbs boneless chuck roast, trimmed and cut into 1-inch cubes 1 1/2 teaspoons kosher salt, divided 1/2 teaspoon fresh ground black pepper, divided 2 tablespoons all-purpose flour 2 medium onions, cut into quarters 8 garlic cloves, crushed 1/4 cup dry red wine 1 cup fat free low-sodium beef broth 2 tablespoons tomato paste 3 bay leaves 3 fresh thyme sprigs 1 (14 1/2 ounce) can diced tomatoes, drained 3 cups sliced zucchini (1-inch slices) 2 cups sliced carrots (1-inch slices) Preparation of Slow-Cooker Provencal Beef Stew: Heat oil in a large nonstick skillet over medium-high heat. Sprinkle beef with 1/2 t. salt and 1/4 t. pepper; dredge in flour. Add beef to pan; saute 2 minutes, browning on all sides. Place beef in slow cooker...

Serves: Prep: 0min |Cook: 40min |Total: 40min 1 tbsp extra-virgin olive oil 1/3 lb lean sirloin steak, diced ADD TO SHOPPING LIST 1/2 package McCormick beef stew seasoning mix 16 oz frozen mixed vegetables 1 can (14 oz) reduced-sodium beef broth 1/3 cup creamy peanut butter Directions 1.Heat the oil in a large, heavy pot. Add the steak and cook on medium-high until it's well browned. Add the seasoning mix, stir in the vegetables, and raise the heat to high. Add the beef broth, bring everything to a boil, and then reduce the heat to medium-high and stir in the peanut butter. Makes 4 servings Nutritional Facts per serving CALORIES 308.5 CAL FAT 16.9 G SATURATED FAT 3.6 G CHOLESTEROL 15.7 MG SODIUM 638.6 MG CARBOHYDRATES 23 G TOTAL SUGARS 2.4 G DIETARY FIBER 5.8 G PROTEIN 19.4 G Source: http://recipes.womenshealthmag.com/Recipe/thai-beef-stew.aspx [Posted with iBlogger from my iPhone]

Red Thai Curry Beef Ste Savour autumn’s harvest with a hearty stew As the days get shorter and temperatures start to dip, nothing tastes better or is more comforting than a piping hot bowl of stew. Instead of turning to traditional recipes, this fall, try something new and add some inspiration into your kitchen with a savoury stew that will tempt your tastebuds. Loaded with tender beef, hearty potatoes and mild curry flavours, this Thai-inspired dish is sure to warm the whole family on those chilly autumn nights. With a handful of ingredients and just a few simple steps, you can have this one-pot dish simmering on the stove in less than 30 minutes. Serve this dish with crusty French bread and your family’s favourite vegetable to create the quintessential Sunday meal. Red Thai Curry Beef Stew Total preparation time: 90 minutes Pam cooking spray 2 tbsp vegetable oil 1 ½ lb stewing beef 1 cup onions, coarsely chopped 2 cups mushrooms, coarsely chopped 1 bottle VH Thai Market red curry sau...

Red Thai Curry Beef Ste Savour autumn’s harvest with a hearty stew As the days get shorter and temperatures start to dip, nothing tastes better or is more comforting than a piping hot bowl of stew. Instead of turning to traditional recipes, this fall, try something new and add some inspiration into your kitchen with a savoury stew that will tempt your tastebuds. Loaded with tender beef, hearty potatoes and mild curry flavours, this Thai-inspired dish is sure to warm the whole family on those chilly autumn nights. With a handful of ingredients and just a few simple steps, you can have this one-pot dish simmering on the stove in less than 30 minutes. Serve this dish with crusty French bread and your family’s favourite vegetable to create the quintessential Sunday meal. Red Thai Curry Beef Stew Total preparation time: 90 minutes Pam cooking spray 2 tbsp vegetable oil 1 ½ lb stewing beef 1 cup onions, coarsely chopped 2 cups mushrooms, coarsely chopped 1 bottle VH Thai Market red curry sau...

Step 1 Quarter 2 pounds Yukon gold potatoes. Chop up 1 onion. Cut the 2 1/2 pounds beef chuck roast into 2 inch cubes. Cut the ginger into chunks. Step 2 Put the beef cubes and a little olive oil into a dutch oven over high heat. Brown the beef cubes for a few minutes or until they have the cooked color on the surface. Then remove the beef cubes, turn the heat to medium. Step 3 Add the onion pieces and a pinch of salt in the dutch oven. Cook for 5 minutes, then add the ginger chunks, 1-2 tsp red curry paste, 1 tbsp cumin, 1 tbsp coriander, 1/2 bunch basil and/or cilantro, 2 tbl tomato paste in the dutch oven. Saute for a few minutes. Step 4 Dump the beef cubes in the dutch oven, Give it a stir. Add 3 cloves chopped garlic. Give it a stir. Add 1 pint beef broth, 1 can (14 oz) coconut milk. Give it a stir. Add 1/4 fish sauce. Give it a stir. Bring it to a simmer, then simmer covered on low heat for 45 minutes. Step 5 After that, Add 1/4 cup brown sugar and the potato quarters in the dutc...

Red onions, red peppers, tomatoes and red beans all go into this zesty stew. Serves : 6-8 Preparation time : 25 minutes Cooking time : 1-2 hours Ingredients : 900g chuck steak, cut into 2.5cm pieces 4 tablespoons oil 1 large red onion, coarsely chopped 2 cloves garlic, crushed 2 red peppers, seeded and roughly chopped 1-2 red chillies, seeded and finely chopped 3 tablespoons mild chilli powder 1 tablespoon cumin 1 tablespoon paprika 700ml beer, water or stock 225g tinned tomatoes, pureed 2 tablespoons tomato puree 225g tinned red kidney beans, drained Pinch salt 5 ripe tomatoes, peeled, seeded and diced Method : Pour the oil into a flameproof casserole. When hot, brown the meat in small batches over moderately high heat for about 5 minutes per batch. Set aside the meat on a plate. Lower the heat and cook the onion, garlic, red peppers and chillies for about 5 minutes. Add the chilli powder, cumin and paprika and cook for 1 minute further. Pour on the liquid and add the tinned tomatoes,...