Best Beef Stew President Ronald Reagan Recipes

BEEF STEW, PRESIDENT RONALD REAGAN

Steps:

• 1. Heat oil.
• 2. Saute garlic and onions and remove.
• 3. Mix flour, salt and pepper.
• 4. Dredge meat and brown well.
• 5. Return onion to pot.
• 6. Add dill weed, wine and consomme.
• 7. Cover tightly and simmer about 2 hours or until meat is tender.
• 8. Cook artichokes 1 minute less than package directions.
• 9. Add to meat.
• 10. Add mushrooms and mix gently.
• 11. Taste for seasoning.
• 12. Pour into 2 1/2 quart casserole.
• 13. Crown with biscuits (brush with butter and parmesan cheese).
• 14. Bake 15 to 20 minutes at 400 degrees.
• 15. Note: I usually cook the stew in the pot, add canned artichokes (not marinated) with the mushrooms, simmer until the mushrooms are done, and serve with french bread. This eliminates the frozen artichokes, canned biscuits and baking.

OLD-FASHIONED BEEF STEW

Steps:

• Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
• Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
• Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
• Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
• In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

CLASSIC BEEF STEW

Steps:

• In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.