Beef Stew Meat
I have a huge package of beef stew meat thawing in the fridge. I am sooooo sick of all my beef stew recipes. I want something different! Does anyone have any good suggestions of things to make with beef stew meat other than beef stew or beef/mushroom soup? Something with lots of unusual flavors - ethnic perhaps?
I don't eat nightshades, nuts, dairy, or eggs...sorry - I'm high maintenance :)
Chili Con Carne.
I posted a recipe & pictures here :)
[url=http://primaldog.blogspot.co.uk/2013/04/kiss-chili-con-carne.html]Primal Dog: K.I.S.S. Chili Con Carne[/url]
Ask and ye shall receive. With or without the beef tendons this tastes great and you can leave out the tomatoes and chillies if the cause issues.
OOps.. never mind.. I just realized you said no nightshades..
why dont you try it cooking in butter in a graviless format it would definitly taste up delicious
Beef bourginon is one of my favourite casseroles. It contains a TBSP of tomato puree but you could probably leave that out....you can't really taste it anyway.
I just realized you said no nightshades.
How about roasted beef and onions in a slow cooker?
3 Onions, peeled
1 lb beef stew meat
1 whole bulb of garlic, peeled (about 10 pcs)
1 T cumin
1 T tumeric
1 t cardamon
1 t oregano
1 t basil
splash Balsamic Vinegar
Pop everything in the slow cooker in the morning on low, then just before serving, separate (pull) the meat with a pair of forks.
Serve with steamed carrots and broccoli.
You don't have to make a stew if you don't want to.... I use cubed beef stew meat for kabobs sometimes. I do them Persian style (my bf is Iranian, his mom taught me how to make this): Marinate beef in olive oil, lemon juice, salt, pepper, saffron, and white onions, overnight. I never do any measuring, but I'm sure you could work out some ratios for your taste.
Then, stick 'em on a skewer, plop 'em on the grill (or a grill pan, or broil them in the oven) for juuuust a few minutes, because the meat can get tough very fast.
Traditionally, it's served with buttery saffron rice, spiced dill yogurt, and a roasted tomato (to mix in with the rice), but you can leave the tomato out. Honestly, this meat is good with anything... I could probably eat this nearly every day.
I like to brown stew meat in beef fat, add onions, garlic and saute until the onions start to cook. Then season with black and red pepper, cover and reduce the flame to very low. The meat juices draw out so the simmering liquid is minimal but very intense. We like root vegetables like beets, rutabaga, turnips, daikon, parsnips, and carrots.