Sunday Recipe: Vegetable-Beef Stew and Beef and Broccoli

This week I had a taste for beef stew, but my hubby isn’t a fan. I know he is wired. 🙂  Guess beef and broccoli will work for him on this cold wet day.

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Vegetable-Beef Stew

Ingredients

  • 2 teaspoons vegetable oil
  • 1 pound beef stew meat
  • 1 (14-ounce) can low-salt beef broth
  • 1 (12-ounce) bottle beer
  • 1 1/2 cups cubed peeled baking potato
  • 1 cup (1/2-inch) cubed peeled turnips (about 2 medium)
  • 1 cup thinly sliced leek (about 1 large)
  • 1 cup (1/2-inch-thick) slices carrot
  • 3 thyme sprigs
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup water
  • 2 tablespoons all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sugar
  • 1/4 cup chopped fresh parsley
  • Thyme sprigs (optional)

Preparation

Heat the oil in a Dutch oven over medium-high heat. Add beef, and cook 5 minutes, browning on all sides. Add beef broth and next 9 ingredients (broth through black pepper), stirring to combine; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf and thyme sprigs.

Combine 1/4 cup water, flour, lemon juice, and sugar, stirring well with a whisk. Add flour mixture to beef mixture, stirring constantly; bring to a boil. Cook 3 minutes or until slightly thick, stirring constantly. Remove from heat, and stir in parsley. Garnish with thyme sprigs, if desired.

Beef-Broccoli Stir-Fry

beef-stir-fry-ck-l

Ingredients

  • 2 (3 1/2-ounce) bags boil-in-bag long-grain white rice
  • 2 tablespoons dry sherry, divided
  • 2 tablespoons lower-sodium soy sauce, divided
  • 1 teaspoon sugar
  • 1 pound boneless sirloin steak, cut diagonally across grain into thin slices
  • 1/2 cup lower-sodium beef broth
  • 1 tablespoon cornstarch
  • 1 tablespoon hoisin sauce
  • 1 teaspoon Sriracha (hot chile sauce) or 1/2 teaspoon crushed red pepper
  • 2 tablespoons canola oil, divided
  • 1 tablespoon bottled ground fresh ginger
  • 2 teaspoons minced garlic
  • 4 cups prechopped broccoli florets
  • 1/4 cup water
  • 1/3 cup sliced green onions

Preparation

  1. Cook rice according to directions.
  2. While rice cooks, combine 1 tablespoon sherry, 1 tablespoon soy sauce, sugar, and beef. Stir together 1 tablespoon sherry, 1 tablespoon soy sauce, broth, cornstarch, hoisin, and Sriracha.
  3.  Heat 1 tablespoon oil in a large skillet over medium-high heat. Add beef mixture; sauté 3 minutes or until browned. Remove beef from pan. Add remaining 1 tablespoon oil to pan. Add ginger and garlic; cook 30 seconds, stirring constantly. Add broccoli and 1/4 cup water; cook 1 minute. Add onions; cook 1 minute, stirring constantly. Add broth mixture and beef mixture; cook 2 minutes or until beef is thoroughly heated and sauce is slightly thick. Serve beef mixture over rice.

What do you like to eat on cold wet/ snowy days?

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