Time 30m Yield 4 servings Number Of Ingredients 11 Steps:
Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the bay leaves and paprika and cook, stirring, 30 seconds. Add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper. Cover and cook until the vegetables are softened, about 10 minutes. Add 1 cup water and reduce the heat to medium low. Season the fish with salt and pepper, then nestle the pieces among the vegetables in the pan. Cover and simmer until the fish is just cooked through, 5 to 7 minutes. Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro. Serve with the bread.
Time 2h Yield 6 Number Of Ingredients 18 Steps:
Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes. Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.
Time 9h15m Yield 6 serving(s) Number Of Ingredients 16 Steps:
In a heavy plastic bag, combine flour, salt and pepper. In batches, add beef to flour mixture and toss to coat. Transfer to a plate. In a large nonstick skillet, heat half the oil over medium high heat. Cook beef in batches, adding more oil as needed, until browned all over. With a slotted spoon, transfer beef to a slow cooker. Add 1 cup stock to pan and stir to scrape up any brown bits. Transfer stock mixtures to slow cooker. Add carrots, potatoes, celery, onion, tomatoes (with juice) remaining stock, bay leaf, Worcestershire sauce and parsely; mix well to combine. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours until vegetables are tender and stew is bubbling. Remove bay leaf and discard. Add peas. Cover and cook on high 15 to 20 minutes longer or until slightly thickened and peas are heated through. Season to taste with salt and pepper.
Time 3h30m Yield 10 servings. Number Of Ingredients 13 Steps:
Place soup bones and water in a Dutch oven or soup kettle. Slowly bring to a boil. Reduce heat; cover and simmer for 2 hours. , Set beef bones aside until cool enough to handle. Remove meat from bones; discard bones and return meat to broth. Add the potatoes, carrots, onion, barley, tomatoes, salt, pepper, garlic and bay leaf if desired. Cover and simmer for 50-60 minutes or until vegetables and barley are tender. , Discard bay leaf. Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
More about “moms portuguese beef stew recipes”
Time 2h15m Yield 6 serving(s) Number Of Ingredients 14 Steps:
In a Dutch oven or heavy skillet heat the olive oil over high heat. Season the beef with 1/2 teaspoon of the salt and the black pepper. Saute the beef, in batches if necessary so that the pan is not crowded, until well-browned on all sides, about 4 minutes. Transfer the beef to a plate and set aside. Add the onion and green peppers to the skillet and cook, stirring frequently, until softened and caramelized around the edges, about 6 minutes. Add the garlic and cook for 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the tomatoes, water, bay leaf, crushed red pepper and remaining 3/4 teaspoon salt. Return the beef to the pan and bring the sauce to a boil. Reduce the heat to medium-low and cook, partially covered, for 1 1/2 hours or until the meat is very tender. Add the ditalini to the gravy and cook until tender, about 25 minutes. Add the parsley. Serve immediately.
