Recipe of Mike's Beef Stew & Baguettes Perfect

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We hope you got benefit from reading it, now let's go back to mike's beef stew & baguettes recipe. You can have mike's beef stew & baguettes using 19 ingredients and 20 steps. Here is how you cook it.

The ingredients needed to cook Mike's Beef Stew & Baguettes:

1. Take of Prime Rib [bone in].
2. Use of Frying Oil.
3. Get of AP Flour [add 1 tbs salt & 1 tbs cracked black pepper to flour].
4. You need of Crushed Tomatoes [with juice - use half].
5. Prepare of Tomato Paste [use 1/2].
6. Use of Swansons Beef Stock [reserve 1].
7. Prepare of Each: Dried Thyme - Dried Rosemary - Dried Basil - Dried Oregano.
8. Prepare of Whole Bay Leaves.
9. Use of McCormick Beef Stew Seasoning [this addition really does add an extra kick to your stew].
10. Provide of Fresh Garlic [smashed & minced].
11. Prepare of Granulated Onion Powder.
12. Prepare of Black Pepper.
13. Get of Celery Seed.
14. You need of LG Tomato [large dice].
15. Get of Quality Burgundy Wine.
16. Provide of Medium White Onions [rough chop].
17. Provide of Celery [rinsed - 1" chop].
18. You need of Carrots [rinsed - peeled & 1" chop].
19. Use of Medium Idaho Potatoes [washed - peeled & chopped into 1" cubes].

Steps to make Mike's Beef Stew & Baguettes:

1. Heat thick bottomed pot and add oil..
2. Coat rib with flour, salt and pepper mixture on all sides. Including sides..
3. Add prime rib to heated oil..
4. Sear prime rib in oil. Prepare flour mixture with 1 tbs salt and 1 tbs black pepper..
5. Sear on all sides - including sides until meat is throughly browned. This will pull the sugars in the meat to the top..
6. Pull seared prime rib from pot and set to the side..
7. Add a small amount of beef broth to pot. Bring up to a boil and scrape all of those delectable tid bits from the base of pot..
8. Add all dried seasonings, wine, 1/2 of your tomato paste, garlic, McCormick packet, broth, [reserve 1 box] 1/2 of your canned tomatoes and 1 large diced tomato to the pot. Wisk well..
9. Add prime rib to pot. Simmer on medium for 3 hours covered. Or longer, until your meat is melt in your mouth tender. Carefully flip prime rib over 1/2 way through your simmer. Stir stew regularly..
10. Pull your prime rib. Allow to cool just slightly..
11. Skim any floating fat from the top of broth with a ladle as there will be some. It's easy to remove. 1st picture: floating fat. 2nd picture: fat removed..
12. Fat removed..
13. Chop your vegetables. Peel and chop your potatoes last. Otherwise, they'll brown. If you do decide to chop them early, place them in a bowl fully covered in ice water..
14. Add your vegetables to pot..
15. Chop your prime rib into 1" pieces. Disgard any fat that's attached..
16. Add meat to pot..
17. Add additional broth as needed. Simmer until carrots and potatoes are tender. About a half an hour. Your potatoes will absorb quite a bit of your original fluids so know additional broth might be needed..
18. Baguettes are a sturdy bread capable of holding up to a hot, heavy broth. Slice your pre-baked baguette bread into 4" pieces, lightly coat with EVOO or butter and toast in the oven at 350° for 7 to 10 minutes. Or, until bread is crispy. You can also serve it fresh..
19. Plate stew and garnish with fresh parsley. Serve with warm baguette bread..
20. Enjoy!.

Sear on all sides - including sides until meat is throughly browned. This will pull the sugars in the meat to the top. Subject: The best beef casserole of all time. I had decided on game casserole for supper this evening and bought various ingredients (stock, loads of big mushrooms, red cabbage etc) when I remembered. He also runs cookery demonstrations and makes regular appearances on Saturday Kitchen.

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