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Honeyed beef stew recipe

Honeyed beef stew recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Stewing steak

A melt in the mouth meal made with stewing steak that's so easy to throw together. Guests ask for this again and again.

273 people made this

IngredientsServes: 4

  • 2 tablespoons vegetable oil
  • 1kg beef stewing steak, trimmed and diced
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 3 sticks celery, chopped
  • 2 large carrots, peeled and sliced
  • 2 tablespoons honey
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons English mustard
  • 4 tablespoons ketchup
  • 500ml water
  • salt and freshly ground pepper to taste

MethodPrep:15min ›Cook:2hr20min ›Ready in:2hr35min

  1. Preheat oven to 180 C / Gas mark 4.
  2. In a large pot over medium high heat, heat the olive oil and quickly brown the beef pieces on all sides. Place the onion, green pepper, celery and carrots into the pot and fry for 5 minutes, stirring occasionally. Remove from the heat.
  3. In a mixing bowl, combine the honey, lemon juice, mustard, ketchup, water, salt and pepper. Mix thoroughly.
  4. Transfer the meat and vegetables to a 2 litre casserole. Pour the ketchup mixture over the meat and vegetables.
  5. Bake in a preheated oven for 2 to 2 1/2 hours or until meat is tender.

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Reviews & ratingsAverage global rating:(61)

Reviews in English (44)

Was a pleasantly different stew that was very tasty. Maybe a little sweet so next time I wont put as much honey in but the meat was lovely and tender.-20 May 2010

We have just tried this Recipe in a slow cooker and it xxxxx-15 Nov 2011

Absolutely yummy stew, I left out the celery and added some mushrooms, twas delicious, melt in the mouth beef! Thanks!-31 Oct 2011

More collections

2 pounds beef
chuck, or stew meat, cut in 1 inch cubes
¼ cup all-purpose flour
1 ½ teaspoon salt
½ teaspoon black pepper
1 ½ cup vegetable stock
or chicken or beef
1 teaspoon worcestershire sauce
1 clove garlic
1 whole bay leaves
1 teaspoon paprika
4 medium carrots
3 large potatoes
2 medium onions
1 stalk celery
2 teaspoons flavoring
optional, of your choice
907,2 g beef
chuck, or stew meat, cut in 1 inch cubes
59 ml all-purpose flour
7,5 ml salt
2,5 ml black pepper
355 ml vegetable stock
or chicken or beef
5 ml worcestershire sauce
1 each garlic
1 each bay leaves
5 ml paprika
4 each carrots
3 each potatoes
2 each onions
1 each celery
10 ml flavoring
optional, of your choice

Amazing Irish Beef Stew


  • ▢ 1/3 c. butter
  • ▢ 2 lbs stewing beef cut into chunks
  • ▢ 8 cloves of garlic
  • ▢ 8-10 c. homemade bone broth I used chicken broth because that's what I had on hand, but the logical choice would be beef broth
  • ▢ 1/8 c. tomato paste
  • ▢ 1-2 T. honey I didn't measure, I just took a large spoonful out of the honey bucket
  • ▢ 1 T. dried thyme
  • ▢ 1.5 T. worcestershire sauce I buy a gluten-free version at my local health store
  • ▢ 2-3 bay leaves depending on their size
  • ▢ 1/4 c. butter
  • ▢ 5 cups peeled and chopped potatoes
  • ▢ 2 small or 1 large onion chopped
  • ▢ 2 cups carrots chopped
  • ▢ 1/4 c. rice flour or any other thickener and water


Tried this recipe? Tag me on Instagram! Mention @redandhoney and use #redandhoney


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About Beth

Beth is the creator here at Red & Honey. Mom of four, wife of one, and proud redhead. Sushi and tex-mex lover, fan of adventure, books, natural health talk, and pyjamas. INFP and Type 4 enneagram. Allergic to small talk. And, if you haven't figured it out already, #nerd. Read more posts by Beth.


A-Z Recipes

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DE: Alsterkrugchaussee 70, Schwabach, Bayern,91108, Germany

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Toss the beef, flour, and salt together in a large bowl until the beef is evenly coated.

Heat 1 tablespoon oil in a large, wide Dutch oven or other heavy-bottomed pot over medium heat.

Add enough beef cubes to cover the bottom of the pot in a single layer without crowding.

Cook for about 3 minutes until the beef is browned and can easily be removed from the bottom of the pot without sticking, then flip and brown for about 2 minutes more.

Set the beef aside in a bowl and repeat with the remaining oil and beef cubes.

Add the onion, garlic and carrots to the pot and cook for about 8 minutes, stirring occasionally as the vegetables soften.

Add the wine and cook until mostly evaporated, scraping up the brown bits on the bottom of the pan.

Add the ketchup and cook, stirring occasionally, for about 2 minutes.

Add the potatoes, bay leaf, thyme and broth.

Cover and bring to a simmer, then reduce the heat and continue to simmer for about 2 hours until the beef is very tender.

  • 3 pounds boneless beef chuck roast (cut into 2-inch pieces)
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt (plus more as needed)
  • Freshly ground black pepper (to taste)
  • 2 yellow onions (cut into 1-inch pieces)
  • 3 tablespoons flour
  • 3 cloves garlic (minced)
  • 4 cups cold beef stock or broth
  • 3 carrots (peeled and cut into 1-inch pieces)
  • 2 stalks celery (cut into 1-inch pieces)
  • 1 tablespoon ketchup
  • 1 bay leaf
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 2 pounds Yukon gold potatoes (peeled and cut into large chunks)
  • Garnish: fresh parsley (optional)

Season the beef very generously with salt and freshly ground black pepper.

Add vegetable oil to a large heavy pot or Dutch oven (one that has a tight-fitting lid), and set over high heat.

When the oil it begins to smoke slightly, add the beef and brown very well. Work in batches if necessary.

Once well browned, remove the beef to a bowl with a slotted spoon, leaving the oil and beef drippings in the pot.

Lower the heat to medium, and add the onions to the pot sauté about five minutes, or until translucent.

Add the flour and cook for two minutes, stirring often.

Add the garlic and cook for one minute.

Whisk in 1 cup of the beef stock to deglaze the bottom of the pot, scraping up any browned bits caramelized on the bottom.

Add the rest of the broth, carrots, celery, ketchup, bay leaf, thyme, rosemary, beef, and 1 teaspoon of salt.

Bring back to a gentle simmer, cover, and cook on low for one hour.

Add potatoes, and simmer covered for another 30 minutes.

Remove the cover, turn up the heat to medium, and cook, stirring occasionally, for another 30 minutes, or until the meat and vegetables are tender.

This last 30 minutes uncovered is not only to finish the cooking, but also to reduce and thicken the sauce.

If the stew gets too thick, adjust with some more stock or water.

Turn off heat, taste and adjust seasoning, and let sit for 15 minutes before serving.

Garnish with fresh parsley if desired.

Although it may not seem like it, you can overcook beef stew. the idea of a pot of stew simmering away on the stove all day sounds wonderful, but the meat will end up dry and the vegetables mushy. the cooking time depends on the quantity you are making, but ideally, it should simmer for 2 to 3 hours.

If you want to add dumplings to this stew, try this easy drop dumpling recipe.

Beef & stout stew

Heat oven to 170C/150C fan/gas 3. Put a large non-stick, flameproof casserole dish on a high heat and add 1 tbsp oil. Season the beef and brown in batches until well coloured on both sides, making sure you don’t overcrowd the dish. Remove each batch and set aside on a plate.

Add the remaining oil to the pan and lower the heat to medium. Toss in the onions and cook for about 10 mins until softened and golden brown. Stir in the flour and cook, stirring, for 1-2 mins.

Add the stout and stir well to deglaze the pan, scraping up any sticky bits. Return the beef to the pan, pour in the stock and add the thyme. Bring to the boil, then put the lid on and cook for 1½ hrs.

Add the mushrooms to the casserole, stir well and return to the oven for a further 1½ hrs.

Season to taste and stir in half the chopped parsley. Scatter over the remaining parsley to finish and serve with mash, if you like.


Leave to cool, then portion out into two lidded foil trays before freezing. Defrost fully in the fridge overnight. Cover with foil, then reheat in an oven at 200C/180C fan/gas 6 for 30 mins, or until hot right through.

How To Make Honeyed Tart Apple and Fig Crostata

  • 5 large tart apples, Fuji, Gala, Golden Delicious, Granny Smith
  • 3 tbsp butter
  • 6 tbsp light brown sugar
  • 16 Black Mission figs
  • 1 round dough disks, (recipe follows)
  • 1 large egg, beaten lightly
  • 2 tbsp light brown sugar
  • 1/4 cup honey

Fr Pastry Dough:

  • 2 1/2 cup all purpose flour, sifted
  • 1 tbsp sugar
  • 1 dash salt
  • 12 tbsp cold butter, cut into 1/4-inch pieces
  • 1/4 cup shortening
  • 1/3 cup cold water

To make the pastry dough

To make pastry dough, combine flour, salt and sugar in a medium sized bowl. Add butter and shortening and work with your fingers until the mixture resembles coarse cornmeal and the fat is evenly distributed throughout the flour.

Add water, a few tablespoon at a time, tossing with your fingers until dough is moist enough to stick together when pressed with your fingertips. (If dough is too dry, add more water,a little at a time) Divide into 2 disks and wrap lightly in plastic, Reserve, refrigerated, at least for 1 hour.

To make the crostada:

To make the crostada, peel and core apples and slice into 1/4-inch slices. In a large saute pan, heat butter with 2 Tbs. sugar over medium-low heat. Add apples and cook, tossing occasionally, until apples are just tender and release some juices, about 6 minutes.

Remove stems from figs and slice 1/4-inch thick.Roll disk of pastry dough into 1/8-inch thick circle. Arrange the apple and fig slices, leaving a 1 1/2" border all around. Sprinkle the remaining sugar over the fruit.

Crimp edges up and over the filling , creating a border. Brush the crust with the beaten egg and sprinkle with light brown sugar. Bake at 350 degrees F until crust is golden brown and fruit is juicy and bubbling, about 30 minutes. Drizzle honey over costata while still warm.

Beef and Ale Stew

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  • 900 g stewing steak, cut in pieces (2 cm)
  • 80 g plain flour
  • 1 tsp fine sea salt
  • ¾ tsp ground black pepper
  • 4 Tbsp olive oil
  • 2 garlic cloves
  • 300 g onions, quartered
  • 1 tsp fresh thyme
  • ½ tsp brown sugar
  • 1 tsp vinegar
  • 300 g beef stock
  • 450 g brown ale

Cooking Somali Beef Stew With BasBaas Founder Hawa Hassan

I'm in the middle of what is basically a bodega, eating a plump fresh date I've just been given by the store's proprietor, when I realize that I'm having one of the best shopping experiences of my life. How is it possible that this high point is happening in a bodega—New York City's version of the corner store? Probably because I'm standing next to Hawa Hassan, whose smile and laughter is practically contagious, and I'm on the hunt for halal beef, something I've never shopped for, that's how.

The Best Grocery Store in America Is Kalustyan's

This shop, on a block in Murray Hill, a neighborhood just south of Midtown in New York, is the third one that Hassan has taken me to in order to find ingredients for the Somali lunch she's cooking for us. The Somali community in New York is small, she tells me. "Like many immigrant communities, they stayed close to each other—and in our case, that meant places like Minnesota, where many early immigrants happened to reach," she says. And because there's not a Somali-specific store in town, we start the day out in the city's well-stocked Middle Eastern and specialty foods store, Kalustyan's, to pick up a variety of spices—whole cardamom, cinnamon sticks, cumin seeds—as well as the vegetables and rice that Hassan will turn into the Somali beef stew, Bariis Maraq, that she'll cook later on.

Searching the shelves of NYC's Kalustyan's for spices to make the Somali Xawaash spice mix, including cinnamon stick, coriander seed, cumin seeds, cardamom pods, and whole cloves.

But Kalustyan's doesn't sell meat, so we wander next door, into a small shop that sells everything from Middle Eastern and African spices and honeyed pastries to candles and incense that reminds Hassan of her mother. "My mom always burns this," Hassan said as we wander through the store. "It's called unsi," she explains when I ask about it later. "It's incense that's burnt after meals are made or when we're expecting a guest."

There's no fresh meat, but the friendly attendant suggests another store, just down the block. Walking into the third shop, Hassan greets the owner with a few kind words in Arabic, and in turn he offers us the dates, and then pieces of sweet Middle Eastern treats, a coconut candy that we save for the train ride back to Brooklyn. I'm in heaven, and I never want to go shopping without Hassan again. "Despite what you might read in many circles, most immigrant communities help each other out, they know they have a lot in common," she says as we walk away from the store. "It’s there in Muslim communities from different parts of the world: unspoken kindness, tender gestures, referring to each other as ‘my child’ and ‘my sister’ like we’re all family, which we are."

As we walk out, I beam in her glow and the excitement of the shopping experience, and as we nibble on the coconut candy and chat about food, cooking, and Somalia on our train ride home, I wonder if it's possible to have developed a love for Somali food without having ever really tasted it.

Like many people who meet Hassan, my first taste of Somali cuisine came when I met her at a food event where she was sampling her Basbass Somali chile sauces, a creamy cilantro and tangy tamarind mix she served with tortillas like salsa. "I want to help bring Somali cuisine to a global audience," she says. "Basbaas are traditional Somali sauces with a sweet and tangy twist, the perfect complement to every dish."

Hassan only spent a few years living in Mogadishu, the capital of Somalia—her mother and siblings fled the country when she was four when civil war broke out in 1991—but she still feels a deep connection to the country. "I remember Somalia very well," she says. "I remember papaya trees and eating a lot of dates. I remember going to the beach on the weekends. I remember going to my grandfather’s country house. I just remember Somalia buzzing with good energy and kids playing in the street, parents drinking tea in the afternoon."

After leaving Somalia, Hassan's family first landed in a refugee camp in Kenya, where they spent several years. Her mother operated a small shop, selling basic goods like toilet paper and rice to the other refugees, and Hassan, the eldest daughter, helped out in the shop, perhaps foreshadowing her own business skills to come. But when Hassan was seven, an opportunity opened for her to move to the United States. "I was sent to Seattle to live with a group of Somali people because my mom found sponsorship for me," she says. "[My mom] was waiting on her sponsorship and she originally thought they were going to be following me."

Photo courtesy of Hawa Hassan

Although Hassan's mother hoped to resettle the entire family in America, this was never possible her mother and nine siblings eventually moved to Oslo, Norway. It was 15 years before she saw her family again. "I remember feeling like this is so strange, but as time went on I made really good friends," Hassan says. "I had my best friend and her family. I had school teachers that really cared about me."

In high school, the lean and striking Hassan was approached by a modeling scout, which eventually brought her to New York City. She worked for several years as a fashion model, but eventually burned out. Wanting to refocus and spend time with her family, Hassan headed to Oslo. "I spent four months with them and just watched everything my mom and sisters did in the kitchen," she said. During this time—the first time she had spent more than a week with her mother and sisters since being separated from them as a child—she was inspired to start Basbaas. "Reconnecting with my family and sharing meals together made me yearn for flavors I grew up loving," she says. "At first, I wanted to share those sensations with everyone I knew. Seeing their reactions inspired me to launch my own line of Somali sauces."

Back in Brooklyn, Hassan begins cooking our lunch by teaching me how to make xawaash spice mix, the base of the beef stew and rice dish she'll be preparing. A classic staple in Somali cuisine, this combination of cinnamon stick, coriander seeds, cumin seeds, black peppercorns, cardamom pods, whole cloves, and ground turmeric is used to cook both the rice and the beef stew for our lunch, and in Somalia it is used in everything from tomato sauce to stews to chili sauces like Hassan's tamarind date Basbaas sauce. "I use it in the red sauce, you can taste it," she says. "It’s basically our allspice, but because I don’t live around any Somali stores I just have to make it myself."

Hawa grinding spices for the Somali spice mix xawaash.

Once the spice mix is made, Hassan puts together the fragrant rice, cooked with tomatoes and red onions—which Hassan says is a must for Somali cuisine. And then the beef stew. It's a recipe Hassan says her mother would make often for the family, easy to quickly pull together for a big crowd. It's not unlike a traditional American beef stew, with its combination of beef, carrot, onion, and potato, but the real Somali flavor comes from that xawaash spice mix, which gives it a warm, rich, peppery flavor.

The best thing about this recipe: no special ingredients required! Although a taste of the xawaash spice mix can make you feel as though you've take a trip to Somalia, you've likely got all the spices necessary to make it in your pantry already. Which means a taste of Hassan's home country is only a pot of stew away. "The cubed beef is the Somali meat of choice, or goat or lamb," she says. "You can also make it with chicken. And I added the bell peppers for more color, but they aren't necessary." Not necessary, but they are pretty, and the stew is delicious. I walk away, a belly full of Somali beef stew, just as happy as I was when I arrived.

Watch the video: Babicovy dobroty 3x25 Itálie HD (July 2022).


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