Beef Up Sunday Dinner

by Michele Cheplic | More from this Blogger

22 Mar 2009 05:56 AM

Growing up I never dined on beef stew unless it was Sunday night. Beef stew was one of my dad's specialties and since he worked during the week, and the dish takes a while to cook, he'd always wait until Sunday to make it.

Sundays are an ideal time to make warm, homey meals to share with family and friends. If you are looking for a hearty, beefed up dish to serve this Sunday, consider the following recipes:

BAKED BEEF STEW

Ingredients:

2 pounds beef stew meat, cut into 1-inch cubes

1/2 cup flour

1 tablespoon garlic salt

2 teaspoons black pepper

3 tablespoons oil

2 cups cold water, divided

3 tablespoons corn starch

1 tablespoon beef soup base

1 can of beer (approx. 12 oz.)

1 15 oz. can diced tomatoes

2 cups baby peeled carrots

4 stalks celery, cut into 3/4 inch pieces

6 red potatoes, quartered

1 onion, roughly chopped

1 1/2 cups frozen peas

Fresh parsley for garnish

Directions:

Preheat oven to 350 degrees.

Season beef with garlic salt and pepper. Dredge beef in flour.

In a large ovenproof pot, heat oil over medium heat. Brown the stew meat in batches. Remove beef to a plate, cover and set aside.

Add 1 1/2 cups water, beer, and beef soup base. Bring to a simmer.

Whisk together remaining water and cornstarch. Add to pot, stirring constantly, until broth starts to thicken. Add the tomatoes, beef, carrots, celery, potatoes, and onion.

Cover and bake for 2 to 3 hours, or until meat and vegetables are tender.

Add frozen peas during the last 20 minutes of cooking.

Garnish with fresh chopped parsley and serve.

BEEF STROGANOFF

Ingredients:

2 pounds beef tenderloin or sirloin, cut 1-inch pieces

Salt and pepper

1/2 cup flour

2 tablespoons oil

3 tablespoons butter

1 1/2 cups chopped onions

8 ounces sliced mushrooms

1 tablespoon tomato paste

2 cups beef broth

1 1/2 cups cup sour cream

2 tablespoons chopped flat leaf parsley

Directions:

Season beef well with salt and pepper and dredge in flour.

In a large skillet heat oil and brown beef on both sides in batches, adding more oil if needed.

Remove beef to a plate.

Add butter, onions and mushrooms to pan. Season with a little salt and pepper and cook until onions start to get soft. Add tomato paste, and beef broth. Simmer for a few minutes until sauce starts to thicken. Whisk in sour cream until smooth. If sauce gets too thick, add a little milk.

Add beef and heat for a few minutes.

Serve over warm noodles and garnish with parsley.

Related Articles:

More Stew Recipes

S is for Stew

Lamb Stew

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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