Mike's Beef Stew & Baguettes

Name: Mike's Beef Stew & Baguettes
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 (4 lb) Prime Rib [bone in]; 1/8 Cup Frying Oil; 1 Cup AP Flour [add 1 tbs salt & 1 tbs cracked black pepper to flour]; 1 can (28 oz) Crushed Tomatoes [with juice - use half]; 1 can (6 oz) Tomato Paste [use 1/2]; 4 boxes (23 oz) Swansons Beef Stock [reserve 1]; 1/4 tsp Each: Dried Thyme - Dried Rosemary - Dried Basil - Dried Oregano; 2 Whole Bay Leaves; 1 pack (1 1/2 oz) McCormick Beef Stew Seasoning [this addition really does add an extra kick to your stew]; 7 Cloves Fresh Garlic [smashed & minced]; 1 Tbsp Granulated Onion Powder; 3/4 Tbsp Black Pepper; 2 Dashes Celery Seed; 1 LG Tomato [large dice]; 1/2 Cup Quality Burgundy Wine; 2 Medium White Onions [rough chop]; 1 Cup Celery [rinsed - 1" chop]; 1 1/2 Cups Carrots [rinsed - peeled & 1" chop]; 5 Medium Idaho Potatoes [washed - peeled & chopped into 1" cubes]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

AKA: Corporate Stew

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

AKA: Corporate Stew

Saved

Ingredients

30 mins

6 servings

1 (4 lb)Prime Rib [bone in]
1/8 CupFrying Oil
1 CupAP Flour [add 1 tbs salt & 1 tbs cracked black pepper to flour]
1 can (28 oz)Crushed Tomatoes [with juice - use half]
1 can (6 oz)Tomato Paste [use 1/2]
4 boxes (23 oz)Swansons Beef Stock [reserve 1]
1/4 tspEach: Dried Thyme - Dried Rosemary - Dried Basil - Dried Oregano
2Whole Bay Leaves
1 pack (1 1/2 oz)McCormick Beef Stew Seasoning [this addition really does add an extra kick to your stew]
7 ClovesFresh Garlic [smashed & minced]
1 TbspGranulated Onion Powder
3/4 TbspBlack Pepper
2 DashesCelery Seed
1LG Tomato [large dice]
1/2 CupQuality Burgundy Wine
2Medium White Onions [rough chop]
1 CupCelery [rinsed - 1" chop]
1 1/2 CupsCarrots [rinsed - peeled & 1" chop]
5Medium Idaho Potatoes [washed - peeled & chopped into 1" cubes]

Saved

Steps

30 mins

1

Heat thick bottomed pot and add oil.
2

Coat rib with flour, salt and pepper mixture on all sides. Including sides.
3

Add prime rib to heated oil.
4

Sear prime rib in oil. Prepare flour mixture with 1 tbs salt and 1 tbs black pepper.
5

Sear on all sides - including sides until meat is throughly browned. This will pull the sugars in the meat to the top.
6

Pull seared prime rib from pot and set to the side.
7

Add a small amount of beef broth to pot. Bring up to a boil and scrape all of those delectable tid bits from the base of pot.
8

Add all dried seasonings, wine, 1/2 of your tomato paste, garlic, McCormick packet, broth, [reserve 1 box] 1/2 of your canned tomatoes and 1 large diced tomato to the pot. Wisk well.
9

Add prime rib to pot. Simmer on medium for 3 hours covered. Or longer, until your meat is melt in your mouth tender. Carefully flip prime rib over 1/2 way through your simmer. Stir stew regularly.
10

Pull your prime rib. Allow to cool just slightly.
11

Skim any floating fat from the top of broth with a ladle as there will be some. It's easy to remove. 1st picture: floating fat. 2nd picture: fat removed.
12

Fat removed.
13

Chop your vegetables. Peel and chop your potatoes last. Otherwise, they'll brown. If you do decide to chop them early, place them in a bowl fully covered in ice water.
14

Add your vegetables to pot.
15

Chop your prime rib into 1" pieces. Disgard any fat that's attached.
16

Add meat to pot.
17

Add additional broth as needed. Simmer until carrots and potatoes are tender. About a half an hour. Your potatoes will absorb quite a bit of your original fluids so know additional broth might be needed.
18

Baguettes are a sturdy bread capable of holding up to a hot, heavy broth. Slice your pre-baked baguette bread into 4" pieces, lightly coat with EVOO or butter and toast in the oven at 350° for 7 to 10 minutes. Or, until bread is crispy. You can also serve it fresh.
19

Plate stew and garnish with fresh parsley. Serve with warm baguette bread.
20

Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on December 30, 2015 22:40

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

thompsonetus @cook_3909516

May 20, 2016 14:35

Nice recipes mikey

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Mike's Beef Stew & Baguettes

Mike's Beef Stew & Baguettes

Ingredients

Steps

Cooksnaps

Comments (11)

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