Old-Fashioned Beef Stew - Weekend Recipe

This year in hopes of using more of my overwhelming collection of recipes, I have decided to post recipes on a theme.  They will always feature herbs, of course, but each month the weekday and weekend recipes (and maybe even a how to or featured herb) will follow the monthly theme.

Each post on a theme will have search words so you can find the rest of the monthly posts easily. Just scroll to the bottom of any recipe to find them.

Thought I would start the February theme, which is winter hearty Beef Stew, with a traditional version.  I adapted this from one I found years ago on the World Wide Recipes list serve.  It was posted by one of the members.

Old-Fashioned Beef Stew
1/4 cup all-purpose flour
salt & pepper to taste
2 pounds beef stew meat, cut into 1-inch cubes
2 Tbls vegetable oil
2 cups beef stock
4 medium carrots, sliced in coins
4 medium potatoes, peeled and chopped
1 medium turnip, peeled and chopped
2 stalks celery, sliced wide
1 large onion, chopped
1 19-ounce can whole tomatoes with their liquid, chopped
1 bay leaf
1 Tbls Worcestershire sauce
1/4 cup chopped fresh parsley (or 2 Tbls dried)
1 cup frozen peas
1 Tbls Herb seasoning blend of equal parts thyme, savory, rosemary and oregano (or use BYP Meat Seasoning)

Combine flour, salt and pepper in a plastic or paper bag.  Add beef and toss to coat.  Heat the oil in a large skillet over high heat, ad working in batches brown the meat pieces on all sides.  transfer the meat to the slow cooker.  Deglaze the skillet with half the stock and add this to the slow cooker.  Add the remaining stock, vegetables, bay leaf, parsley and Worcestershire sauce and mix to combine thoroughly.  Cook covered on low heat for 8 to 10 hours or on high for 4 to 6 hours.  Add the peas and herb seasoning blend and cook for an additional 15 minutes.  Adjust the seasoning with salt and pepper. Serve hot with a piece of crusty bread for a great meal!



To find any recipe featured this month - use the search box and type: StewFeb
To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:
   January - Chicken Soup (ChickJan)
   February - Beef Stew (StewFeb)
   March - Jambalaya
   April - Ham & Shrimp Dishes
   May - Bread recipes
   June - Garden Delights
   July - Grilling
   August - Salsa, Corn and Jelly
   September - Squash Dishes
   October - Pumpkin Recipes
   November - Chili
   December - Herbal Cocktails

Making Herbal Rub Mixtures for Grilling

This was originally posted on the Supporting Artist Blog back in June 2013.  That Blog is now gone so I thought I would share the recipes here, in case you missed them back then.  For details on What Meat Rubs are and how to use them see this previous post - What is an Herbal Meat Rub?

With Father’s day right around the corner, I thought I would share a few ways to make some great blends of herbs to use for grilling everything from beef and chicken to fish and vegetables.

The Backyard Patch makes several Grilling Rubs and Marinade Mixes.

Two of the blends are nice and spicy for those who like a robust meat rub:

N’OrleansSecret - This blend will add some punch to everyday dishes and makes a great meat rub for grilling as well as a way to zip up your ketchup for burgers.  Just try 1 Tbls. N’orleans Secret in a cup of tomato ketchup for a spicy summer condiment. 

Four Spice Meat Rub - A nod to the fact that when barbequing the need for a stronger flavor that will hold up to fire is sometimes required,  we created this spice blend (with a few herbs) that can be used as a meat rub.  You can also use it to create a wonderful warm BBQ sauce.  Blend 1 tablespoon Backyard Patch Four Spice Meat Rub with 1 cup ketchup or tomato sauce and a bit of salt to taste, then warm in a sauce pan and serve hot.

For a sweeter rub try Mint Meat Rub - this blend with cinnamon and allspice is flavored with mint leaves to make a perfect pairing with pork.  Rub the blend into a pork roast and broil or grill until the internal temperature is 145 degrees.

If you want to craft your own rubs and seasoning, here are a few blends to try.  At the bottom of the post are a couple of recipes to go with these blends.

Bay Blend for Meat and Poultry
3 parts powdered bay leaf
2 parts rubbed sage
2 parts dried savory
1 part dried marjoram
1 part dried thyme
1 part dried basil
1 part dried rosemary
½ part garlic powder
½ part onion powder

Mix all ingredients. Store in lidded container. Rub into meat or poultry before roasting or broiling, or grilling.

No Salt Seasoning Mix

Good sprinkled on eggs, meat or chicken.  Use 1 to 2 Tbls. as a meat rub.  Blend with butter or margarine over fresh steamed vegetables.   You can even combine 1 Tbls. of the blend with 2/3 cup oil and 1/3 cup vinegar for a tangy salad dressing.

2 tsp. onion powder

2 tsp. basil, crumbled

1 tsp. marjoram

1 tsp. dry mustard

1 tsp. paprika

½ tsp. granulated garlic

½ tsp. thyme, crumbled

½ tsp celery seed

½ tsp parsley, crumbled

½ tsp curry powder (optional)

¼ tsp. ground black pepper

Combine all ingredients in a small jar with a tight-fitting lid; shake well.

Peppered Lavender Beef Rub

1 tablespoons whole black peppercorns
1 tablespoons whole white peppercorns
2 tablespoons fennel seeds
1 1/2 teaspoons dried thyme
2 tablespoons dried culinary lavender flowers

Pinch of savory
 

In a small spice or coffee grinder, coarsely grind the black peppercorns, white peppercorns, fennel seeds, thyme, and lavender flowers; rub mixture all over the meat. Wrap tightly in plastic wrap and refrigerate at least 2 hours or overnight (preferably).

This is good on a tenderloin roast, rolled roast, steaks or even pounded Round steak.  Just sear the meat then broil or crock pot cook it until fully cooked.  The recipe amount is calculated for a 3 to 4 pound roast

Fish & Poultry Rub

2 parts sorrel

1 part lemon balm

 ½ part thyme

This blend can also be made with fresh ingredients.  Just finely mince the fresh herbs using the same proportions add to a bit of olive oil and spread on your fish or chicken like a paste.  When using dry herbs combine ingredients in a jar with a tight fitting lid.  Use as a rub or stuff the cavity before poaching or baking.  Use about 1/3 less on you fish or poultry when using dry versus fresh herbs in this mixture.

Blackening Rub

4 tsp. paprika

2 tsp. black pepper

1.2 tsp. cayenne pepper (adjust for personal taste)

2 tsp. garlic granules

2 tsp. onion powder

1 tsp dried thyme

½ tsp. cumin

½ tsp. dry mustard

1 tsp. salt (optional)

Combine the dry ingredients in a screw-top jar, using more cayenne if a hotter mix is required; shake well

Recipe to try

Blackened Chicken

6 boneless, skinless, chicken breasts

8 Tbls butter, melted

A generous portion of  Blackening Rub.

Pound the chicken breasts lightly until thinner and of an even thickness. Heat barbecue or cast-iron skillet or grill pan for about 10 minutes, until very hot.

Dip the chicken into melted butter and sprinkle the spice mixture on both sides. Cook the chicken for about 2 minutes on each side, until a black crust forms and the chicken is cooked through. (This cooking process will create a lot of smoke and is best done outdoors. Have a strong exhaust fan operating if cooking indoors.)

Pork Roast with Horseradish & Herbs

Serves 8

1  2-pound lean boneless pork rib roast or loin roast, all visible fat removed

1 teaspoon prepared horseradish

2 Tsp. Backyard Patch Butter N Cheese Herb Mix

Preheat oven to 350° F. Place pork roast in a shallow baking pan. Rub horseradish over the surface of meat. Set aside.

In a small bowl, combine remaining ingredients. Sprinkle over roast. Place roast, uncovered, in oven. Cook about 1 hour, or until a meat thermometer registers 160°F. Let stand 5 minutes. Slice to serve.

What is a Meat Rub?

What really makes a rub a rub is how it is applied. I suppose that you could say sprinkling salt and pepper over a steak was like adding a rub, but this really isn't what we mean when we talk about rubs, particularly a traditional barbecue rub. A rub should coat the surface of the meat. You should work a rub evenly into to the meat to get the flavor inside as much as possible.    

Rubs come in two varieties, wet rubs and dry rubs. A dry rub is made of herbs and spices and can be either sprinkled over meat or actually rubbed in. A wet rub contains a liquid ingredient, usually oil and is coated over the surface of the meat. Beyond this, practically anything goes. What you want in your rub is really a matter of personal taste. You want a good rub to add flavor and color but you don't want it to overpower the flavor of the meats you are rubbing.   

Most dry rubs contain such things as paprika, chili powder, granulated garlic, cayenne, etc. To get these dry ingredients to stay on requires the natural moisture of the meat.  You want to enhance the flavor of the meat without over shadowing it, so a good rub will be a mixing of strong spices with mild, complimentary ones to create an even distribution. If you're going for a hot spice combination, chose a blend with chili powder, cayenne or paprika. It will give the meat a good color and add the level of heat you want without making the meat too hot to eat.

This example is a Sweet / Hot blend with a combination of sugar and spices.  It will get you started on a journey to create some rubs of your own.

Spicy Barbecue Rub

2 tablespoons salt

2 tablespoons brown sugar

2 tablespoons ground cumin

2 tablespoons chili powder

2 tablespoons freshly ground black pepper

1 tablespoon cayenne pepper

3 tablespoons paprika

Combine all ingredients. Use on a large piece of beef, chicken, lamb or pork when barbecuing or spit-roasting. Store in an airtight container in the refrigerator up to 1 month.

If you want to try out the sugar and salt-free rubs of the Backyard Patch, see this Etsy listing.

What is an Herbal Meat Rub?

What really makes a rub a rub is how it is applied. I suppose that you could say sprinkling salt and pepper over a steak was like adding a rub, but this really isn't what we mean when we talk about rubs, particularly a traditional barbecue rub. A rub should coat the surface of the meat. You should work a rub evenly into the meat to get the flavor inside as much as possible.     

Rubs come in two varieties, wet rubs and dry rubs. A dry rub is made of herbs and spices and can be either sprinkled over meat or actually rubbed in. A wet rub contains a liquid ingredient, usually oil and is coated over the surface of the meat. Beyond this, practically anything goes.

What you want in your rub is really a matter of personal taste. You want a good rub to add flavor and color but you don't want it to overpower the flavor of the meats you are rubbing.   

 Most dry rubs contain such things as paprika, chili powder, granulated garlic, cayenne, etc. To get these dry ingredients to stay on requires the natural moisture of the meat.  You want to enhance the flavor of the meat without overpowering it, so a good rub will be a mixing of strong spices with mild, complimentary ones to create an even distribution. If you're going for a hot spice combination, chose a blend with chili powder, cayenne or paprika. It will give the meat a good color and add the level of heat you want without making the meat too hot to eat.

The advantage of a wet rub (or paste) is that it sticks to the meat better. This is particularly important if you are cooking poultry with the skin on or some other smooth surfaced meats or meats that tend to be naturally dry. The other advantage of a wet rub is that it can help keep meat from drying out. This is especially true when using an oil based rub. The oil acts as a moisture barrier, keeping the natural juices inside the meat. Oils in rubs can also keep meats from sticking to the grill. Remember that a wet rub should have the consistency of a paste, thick.

Lemon peel and tarragon were used in oilive oil

 

As I said, a rub should be worked into meats completely. If you are applying a rub to poultry try and get it in under the skin. Skin blocks flavors so putting a rub on the surface of skin won't do much for the meat. If is also good to apply your rub well before you plan to grill or smoke. A good hour will be enough in most cases, but large roasts, whole poultry, or briskets should be rubbed down the night before or at least several hours before hand. This allows the seasonings to mingle with the natural juices of the meat and sink in. Dusting a pork chop with a rub seconds before it hits the grill will result in a well flavored set of burners and a good supply of smoke from burning spices. It won't add a lot of flavor to the chops.

4 Spice Meat Rub from the Backyard Patch used on a pork tenderloin

I have a whole list of meat rubs for all marinades and rubs that I created for the Backyard Patch because I love the quick easy way you can rub a plain meat in herbs and spices and conjure tastes of far away yet still have a meal in my own back yard. I put together a special set of 5 grilling mixes that has free shipping too!

If you want to try your hand at making your own rubs, check out this post I first did over at the Supporting Artists Blog but have posted on my own blog here: Grilling Rubs for Father's Day.  You can find several rub recipes to get your started.

Savvy Cooking with Herbs

Want to boost a meal’s flavor while reducing your salt intake? One healthful option is adding herbs to meals for some sodium-free flavor.

§  Use 1 tablespoon of fresh herbs or 1 teaspoon dried.

§  Cut fresh herbs finely to maximize aroma and flavor.

§  Add fresh herbs near the end of cooking so that flavors aren’t cooked out.

Here are a few examples of ways to add herbs to your meal plan today:

Olive oil: Increase the flavor of olive oil by simmering gently with rosemary, garlic or chilies for 15 minutes.  Then use immediately in a recipe.  (Do not bottle this or save it more than a week.)

Meat: Add flavor by pressing an herb rub on meat, poultry or fish before cooking. Try this combination: chopped parsley, garlic, pepper, and mustard. Or try one of the Meat Rubs from the Backyard Patch.

Another similar option is to stuff fresh herbs—sage, tarragon, savory—between poultry skin and poultry meat or inside the cavity before roasting.

 Greens: Add chopped fresh herbs to a salad.

Breads: Mix chives, garlic, rosemary or other herbs into dough or batter.

If you don’t make bread, blend up an herbal butter to add to your bread or rolls.  A great combination is chives, parsley and tarragon in equal proportions to make a Tablespoon added to two sticks (1/2 cup) of butter or margarine.  It will keep almost indefinitely and can be frozen too.

Fruit: Sweeten your fruit by adding mint, lavender or rosemary to fruit salads, cobblers and smoothies.

Water: Flavor your water with mint or lemongrass.

RECIPE EXTRA --

Lemon Herb Oil

Lemon Oil is also great to cook with and you can infuse the oil overnight and use it for a couple of weeks before needing a new batch.

2 Tbls. freshly squeezed lemon juice

1 tsp lemon zest

1 tsp lime zest

1 handful of lemon herbs (lemon verbena, lemon basil, lemon thyme, lemon balm or a combination is perfect)

Place herbs and zest in jar and bruise the herbs lightly.  Add lemon juice and shake to spread it throughout the herbs.  Add 1 to 2 cups of olive oil over the herbs until they are covered.  Place in the refrigerator and meld overnight.  By the next day you are ready to cook with it.  Because of the juice the water content is higher so do not keep this oil longer than 2 weeks and always in the refrigerator.

Fettuccini with Lemon Sauce

2 Tbls. butter

1 cup heavy Cream

1 cup beef broth or bouillon

2 Tbls lemon infused herbal oil

Fettuccine, linguini or angel hair pasta to serve 4 to 6

In a sauce pan large enough to hold pasta when it is done, combine butter, cream, and beef broth and simmer over medium heat until reduced by about half.  Add 2 Tbls. lemon oil, and set aside.  Cook the pasta according to package directions.  When cooked al dente (firm to the tooth) drain it and add to the pan containing the sauce.  Toss over medium heat for 20 to 30 seconds until most of the sauce is absorbed.

I like to serve them by twirling the noodles around on a fork to create a "nest" and sliding it onto a plate.  Then you can top the noodles with anything else you like, cooked chicken, bits of bacon or ham, steamed vegetables or even caviar.