A Bit Of A Random One... All You Budding Chefs, Look In!

[Swindon rider]

I have in possesion...

Brazing steak

Carrots

Brocolli

Cauliflower

Peas

Onion

Stock cubes

Gravy

A hob

A pan

A microwave

Thats it

Im hungry

Im thinking, brazed steak and vegitables, not sure what gave me this idea. But, I need to know how the hell you cook brazing steak and veg!! give me some pointers, do i boil up the meat in a stock? in gravy? with veg all in as a oner???

help me out, you know you wanna, oh and frying the steak is minging, wayy to tough.

ta

Stu

[Caleb]

sounds like you could make a decent stew with all of that

[Danny Kearns]

I've always fried my steak. IMO, It taste's the nicest.

But thats my opinion.

Danny.

[ZeroMatt]

Aye would make a real nice stew but you had better start it soon otherwise will be pretty late when it's ready.

Looking for a recipe now, have one in a book of sorts but is way different with ingredients.

Edited January 30, 2008 by ZeroMatt

[Swindon rider]

sounds like you could make a decent stew with all of that

Yeah, thats what I would like to achieve but I dont't know how

reatard comes to mind yes yes.

[Simpson]

Go to the chippie get some crips

Fry up the Steak till its medium rare

Wack on some ketchup.... SHEBANG

[JD™]

Aye would make a real nice stew but you had better start it soon otherwise will be pretty late when it's ready

+1 big time.

go go go!!!

[Caleb]

found this if its any help maybe just swap beef for steak haha

Old-Fashioned Beef Stew

Prep: 20 minutes

Cook: 1-1/2 hours

Ingredients

2 tablespoons all-purpose flour

12 ounces beef stew meat, cut into 3/4-inch cubes

2 tablespoons cooking oil

3 cups vegetable juice

1 cup water

1 medium onion, cut into thin wedges

1 tablespoon Worcesershire sauce

1-1/2 teaspoons instant beef bouillon granules

1 teaspoon dried oregano, crushed

1/2 teaspoon dried marjoram, crushed

1/4 teaspoon black pepper

1 bay leaf

3 cups cubed potato (about 3 medium)

1-1/2 cups frozen cut green beans

1 cup frozen whole kernel corn

1 cup sliced carrot (2 medium)

Directions

1. Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan or Dutch oven brown meat in hot oil; drain fat. Stir in vegetable juice, water, onion, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 1�4 hours or until meat is nearly tender.

2. Stir in potato, green beans, corn, and carrot. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf.

3. Makes 5 servings (about 7 cups)

4. Slow-cooker directions: Prepare and brown meat as above. In a 3 1�2- or 4-quart slow cooker layer meat, onion, potatoes, green beans, corn, and carrot. Decrease vegetable juice to 2 cups. Combine vegetable juice, water, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Pour over meat and vegetables in slow cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender.

*_*_*_*_*__*_*__*_*__*_*_**_*_**_*____...

Beef Stew with Red Wine Gravy

6 servings

Prep: 30 minutes

Cook: 12 to 14 hours on low; 6 to 7 hours on high

Ingredients

2 pounds boneless beef chuck roast

1/4 cup all-purpose flour

2 teaspoons Italian seasoning

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

2 large onions, cut into thin wedges

8 ounces parsnips, quartered lengthwise and halved

8 ounces carrots, quartered lengthwise and halved

8 ounces Jerusalem artichokes (sunchokes), peeled and coarsely chopped

1 cup Cabernet Sauvignon or beef broth

1/2 cup beef broth

1/4 cup tomato paste

Chopped plum tomatoes, golden raisins, and/or red wine vinegar or balsamic vinegar

Crusty bread (optional)

Directions

1. Trim excess fat from beef; cut into 1-inch cubes. In a large self-sealing plastic bag combine flour, Italian seasoning, salt and pepper. Add meat to bag. Seal and toss to coat meat with flour mixture. In a 12-inch skillet, brown meat, 1/2 at a time in hot olive oil (adding more oil if necessary).

2. Meanwhile, in a 4-1/2- to 6-qt. slow cooker place onions, parsnips, carrots and Jerusalem artichokes. Top with browned meat. Combine wine and beef broth; pour atop meat.

3. Cover; cook on low-heat setting for 12 to 14 hours or on high-heat setting for 6 to 7 hours. Stir in tomato paste. Pass tomatoes, raisins, and/or vinegar to sprinkle on each serving. If desired, serve with crusty bread. Makes 6 servings.

_*_*_*_*_*_*_*__**_*_*_*__*_*_*_*_*_*_...

Beef Stew for Two

Prep: 25 min.

Cook: 11 to 12 hrs. (low) or 5-1/2 to 6 hrs. (high) or 9 to 10 hrs. (no heat setting) Slow Cooker: 1-1/2

Ingredients

8 ounces beef chuck roast, cut into 1-inch cubes

1 cup no-salt-added tomato juice

1/2 cup canned reduced-sodium chicken broth

1/2 cup chopped potato

1/2 cup chopped carrot

1/2 cup frozen cut green beans

1/2 cup chopped celery

2 teaspoons quick-cooking tapioca

1/2 teaspoon dried thyme, crushed

1/8 teaspoon salt

1/8 teaspoon pepper

1 clove garlic, minced

Directions

1. Combine beef, tomato juice, broth, potato, carrot, frozen green beans, celery, tapioca, thyme, salt, pepper, and garlic in a 1-1/2-quart slow cooker.

2. Cover; cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. If no heat setting is available, cook for 9 to 10 hours.

3. Makes: 2 servings

[El Cristoff]

Go to the chippie get some crips

Fry up the Steak till its medium rare

Wack on some ketchup.... SHEBANG

Simpson owns?

Med rare for the win!

[Swindon rider]

haha, 12 hours for some of them, blimey, well its helped a bit! just going to cook the meat in a beef stock, then add veggies when almost done so it all simmers down, hopefully it will work!

I can't go to a chippy, Im in germany, they dont have any! haha.

[NVWOCI WVS]

Simpson owns?

Med rare for the win!

If it's not bleeding it's over-done

[BONGO]

i'd fry the steak off in a very hot pan with a little bit of olive oil. Depending on how thinck it is.... (how thick is it?!?)

(do this first)

once it's browned off and you think it's about done to your taste, throw it into a pan with some beef gravy in it on the hob. Put a chopped onion or more in the gravy and leave it bubbling away.

This will soften the steak the longer you leave it. Cover the pan so it doesn't dry up.

Boil the veg with a little salt in the water, and when they're ready, drain them. whack it all on a big plate and you've got gorgeous steak, nice soft onions in the gravy which you can eat all your veg with at the side of your steak.

Fit meal!

[Swindon rider]

i'd fry the steak off in a very hot pan with a little bit of olive oil. Depending on how thinck it is.... (how thick is it?!?)

(do this first)

once it's browned off and you think it's about done to your taste, throw it into a pan with some beef gravy in it on the hob. Put a chopped onion or more in the gravy and leave it bubbling away.

This will soften the steak the longer you leave it. Cover the pan so it doesn't dry up.

Boil the veg with a little salt in the water, and when they're ready, drain them. whack it all on a big plate and you've got gorgeous steak, nice soft onions in the gravy which you can eat all your veg with at the side of your steak.

Fit meal!

yes, im liking your idea there. just waiting for the beef chunks to defrost and it shall begin!

[br3n]

roast the veggies while u fry the steak, if u fry it in a pan with some butter and if you got them, onions you'll have a beast of a dinner...

for the guy with the stu recipes, what the hells vegetable juice? do they mean stock?

[TomR]

Who on earth wastes a good steak on a stew?

[N.Wood]

Who on earth wastes a good steak on a stew?

Its braising steak, not filet.

[Swindon rider]

yes yes, braizing steak, its made for stewing, foo . All done now, was fit for a king, pretty much did what suggested, fried steak first then boiled it in onion, beef and tomato gravy, adding all the boiled vegitables after! mmmmmm. took a while, but as i had f**k all else to do was well worth the wait

[TheCircus]

I would cook it as a stew, brazing steaks aren't meant to be fried and as such will taste...not so great. The recipies Caleb posted seem alright, but stew is a bit of a time-consuming investment, especially for one person.