Today was one of those days where you wake up and think, I want something warm, and hearty and delicious for lunch. The plus side of this for me is, if I make enough, I only cook once for lunch and that’s it. I don’t have to worry about supper prep. Ha! Enticing :) We love left overs, and the best part about beef stew and leftovers is that it just gets better as the flavors meld.

I love trying new recipes and flavors of a traditional food. I basically know how to make it, but adding a few different ingredients can really make it special. In my search today for a recipe I wanted to make I came across a few variations you might be interested in as well. Oh, they sound so good! Enjoy friends!

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Beef Stew with Red Onions and Ale

Ingredients

• 2 lbs Everett Beef stew meat, cut into 1-inch chunks (or smaller)

• Salt & pepper to taste

• 3 medium red onions

• 1 to 2 tablespoons all-purpose flour

• 2 tablespoon unsalted butter

• 1 tablespoon olive oil, plus more as needed

• 4 garlic cloves, thinly sliced

• 1 tablespoon tomato paste

• 1 teaspoon ground coriander

• ¼ teaspoon ground allspice

• 2 cups beef stock

• 1 cup ale or beer

• 1 rosemary sprig

• 3 carrots, sliced

• 1 tablespoon cider vinegar or to taste

• Chopped chives and flaky sea salt for garnish

  Directions

  1.   Combine the salt & pepper and season the cubed beef. Set aside while you prepare the onions.

  2.   Peel and slice the onions - make various sizes of slices if you want to add texture.

  3.   Coat the cubed beef in the flour. Heat butter and 1 tablespoon oil in a large Dutch oven or other pot over medium-high. Add beef, in batches taking care not to crowd the pan, and sear until it’s good and dark all over, 5 to 6 minutes per batch. Transfer beef cubes to a bowl as they brown. Add more oil and adjust heat if necessary to prevent burning.

  4.   Stir in sliced onions and raise heat to medium-high if you lowered it. Cook until pale golden brown and soft, 10 to 15 minutes, stirring occasionally. Add garlic and sauté until fragrant and lightly golden at the edges, 2 to 3 minutes longer.

  5.   Make a well in the center of the onions, then stir in tomato paste, coriander and allspice; cook, stirring until paste is darkened, 1 minute. Stir in stock, ale, 1 cup water and rosemary sprig. Return beef and any juices to the pot and bring to a simmer. Partly cover the pot and simmer gently for 45 minutes.

  6.   Give the beef a stir, then add onion wedges. Simmer for 15 minutes, then stir in carrots and continue to simmer until the meat, onions and carrots are tender, 30 to 45 minutes longer.

  7.   If the sauce seems thin, use a slotted spoon to transfer meat and vegetables to a platter; cover with foil to keep warm. Discard the rosemary. Return pot with liquid to stove and simmer until thickened, 5 to 10 minutes. Stir in vinegar. Taste and add more salt and vinegar if you like. Spoon sauce over meat and garnish with chives, flaky sea salt and more black pepper.

Beef & Butternut Squash Stew

Ingredients

·       4 tablespoon olive oil

·       2 medium onions, peeled and chopped

·       4 cloves garlic, chopped

·       2 teaspoons dried rosemary

·       2 teaspoons dried thyme

·       2lbs Everett Beef stew meat, cut into 1-inch cubes

·       1 teaspoon salt, plus more to taste

·       1 teaspoon freshly ground black pepper, plus more to taste

·       4 tablespoons all-purpose flour

·       1½ cup Marsala wine (white wine may also be substituted)

·       3 pounds butternut squash, trimmed and cut into 1-inch cubes

·       ½ cup chopped sun-dried tomatoes

·       4 to 5 cups beef broth

·       A few shots of Worcestershire sauce according to taste

·       4 tablespoons fresh chopped flat-leaf parsley for garnishing

Directions

1.    Heat 3 tablespoons of olive oil in a Dutch oven over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes.

2.   Coat the beef cubes in salt and pepper and flour. Increase the heat to med-high and add the beef to the Dutch oven. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine and deglaze the bottom of the pan. Add the sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 40 minutes. Add the butternut squash and add another cup of beef broth. Return to a boil, reduce heat and simmer for another 25 minutes or until the squash is tender. Season the stew with additional salt and pepper to taste.

Optional: Sprinkle with the chopped parsley. Serve with crusty bread alongside.

Mustard-Herb Beef Stew

Ingredients

·       ⅓ cup all-purpose flour

·        1 tablespoon snipped fresh Italian (flat-leaf) parsley

·        1 teaspoon snipped fresh thyme or 1/2 tsp. dried thyme, crushed

·        1-2lbs Everett Beef stew meat cut in 1-to 1-1/2-inch pieces

·        2 tablespoons olive oil

·      1 medium onion, peeled and cut in wedges

·        4 carrots, peeled, cut in 1-inch pieces

·        1 8 ounce package mushrooms, halved if large

·        8 tiny Yukon Gold potatoes, halved

·        3 tablespoons tomato paste

·        2 tablespoons spicy brown mustard

·        1 14 ounce can beef broth

·        1 12 ounce bottle dark porter beer or non-alcholic beer

·        1 bay leaf

Directions

• In large bowl combine flour, parsley, thyme, 1 teaspoon pepper, and 1/2 teaspoon salt. Add beef, a few pieces at a time; stir to coat. Reserve leftover flour mixture

• In 6-quart Dutch oven heat oil over medium-high heat. Brown beef. Stir in onions, carrots, mushrooms, and potatoes.

• Cook and stir 3 minutes. Stir in tomato paste, mustard, and remaining flour mixture. Add broth, beer, and bay leaf. Bring to boiling; reduce heat.

• Cover and simmer 1 to 1-1/4 hours until beef is tender.

• Remove and discard bay leaf.

• Optional: Serve with crusty bread.