Best Sunnys Easy Beefy Stew Recipes

SUNNY'S EASY RED-EYE BEEF STEW

Steps:

• Season the beef cubes on all sides with salt and pepper. In a large, ovensafe pot or Dutch oven over medium-high heat, add the butter. Add the ground beef, season with salt and pepper and cook until browned, 5 to 8 minutes. Remove to a plate. Working in batches, sear the beef cubes and jalapeno halves on all sides, about 10 minutes. Remove to a bowl, leaving the fat in the pot. Toss the seared beef cubes and jalapeno with the flour.
• Preheat the oven to 250 degrees F. Add the onions, paprika and sage to the pot and cook, stirring, until the onions are tender, 5 to 7 minutes. Add the garlic, ground and cubed beef and jalapenos to the pot. Add the beef stock and 1 cup of the coffee. Season with a pinch of salt. Cover and cook in the oven until the beef is tender, about 4 hours.
• At the 4-hour mark, add the potatoes, carrots and remaining 1/2 cup coffee. Cover and continue to cook until the potatoes and carrots are tender, about 1 hour. Skim off any fat from the top, then spoon the stew over the rice. Sprinkle with parsley before serving.

SUNNY'S BEEF AND BARLEY STEW WITH CRUSTY PEPPER BREAD

Steps:

• Preheat the oven to 275 degrees F.
• Trace and cut a piece of parchment paper to fit the size of the top of the Dutch oven to use as a lid. Set aside.
• In a Dutch oven over medium-high heat, add the butter and olive oil. Season the beef cubes with salt and pepper and, when the pan is hot enough, add the beef. Be careful to cook the beef in batches if there isn't enough space. (Overcrowding will cause steaming, not searing.) Sear the cubes on each, and side then remove to a plate with a slotted spoon. In the fat left from the searing, add the carrots, parsnip, celery, onions, thyme, paprika, a pinch of salt and a grind or 2 of pepper. Saute until tender, about 8 minutes. Raise the heat and pour in the wine. Using a wooden spoon, scrape up any bits on the bottom of the pan. Raise the heat to a simmer, and then add the beef cubes back to the pot along with the bay leaves and beef broth. Cover with the prepared parchment paper and cook in the oven for 2 hours.
• At the 2 hour mark, remove the parchment, taste, and season with salt, if needed. Add the barley, and stir in 1 cup of water if the stew looks too dry. Cook, covered with the actual lid for this step, until the barley is cooked through and tender, 40 to 45 minutes. Remove from the oven and garnish with chopped parsley. Serve with Crusty Pepper Bread.
• Preheat the oven to 350 degrees F.
• Brush both sides of the bread slices with olive oil and season with a pinch of salt and pepper on both sides. Place on a baking sheet and bake until the edges of the bread just begin to turn golden, about 10 minutes.