Best Slow Simmered Beef With Potatoes Recipes

MELT-IN-YOUR-MOUTH POT ROAST

Steps:

• Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

SLOW-ROASTED BEEF WITH CREAMY MASHED POTATOES

Steps:

• Preheat oven to 400°.
• Combine the beef stock and water in a saucepan; bring to a simmer.
• Place the beef in a 13x9-inch baking pan; pour stock over beef; bake at 400° for 2 hours (recipe does not say to cover) or until beef is tender.
• Remove beef from cooking liquid; cover and keep warm.
• Strain cooking liquid through a sieve into a bowl.
• Place a zip-lock bag inside a 2-cup liquid measuring cup; pour liquid into bag; let stand 10 minutes (fat will rise to the top).
• Seal bag; carefully snip off 1 corner of bag; drain liquid into saucepan, stopping before fat layer reaches opening; discard fat.
• Bring liquid to a boil; reduce to simmer.
• Cook 20 minutes or until reduced to 1 cup.
• Remove from heat and stir in thyme, salt, and pepper.
• To make the potatoes: put the potatoes in a saucepan; cover with water.
• Bring to a boil; lower heat and cook 12 minutes or until very tender.
• Drain; return potatoes to pan.
• Add in milk and next 3 ingredients.
• Mash with a potato masher to desired consistency.
• Cook 2 minutes or until heated through.
• Serve with beef.
• Serve sauce over beef; garnish with thyme.

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

SLOW SIMMER BEEF STEW

Steps:

• Combine beef stew meat and flour in a resealable plastic bag; seal bag and shake to coat beef.
• Melt butter with olive oil in a large pot over high heat; add beef and season with seasoned salt. Cook and stir beef until seared on all sides 5 to 7 minutes. Stir onion into the beef; cook and stir until the onion is browned, about 5 minutes more.
• Pour enough of the beef broth into the pot to cover the bottom; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add remainder of the beef broth; bring to a simmer before adding carrots, potatoes, celery, balsamic vinegar, Worcestershire sauce, parsley, basil, paprika, and garlic powder.
• Bring liquid to a boil, reduce heat to low, and cook stew at a simmer until the meat and vegetables are very tender, 3 to 4 hours.