Psmo tenderloin #foodstr #steak #beef

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Beef stew 2 tablespoon Butter and olive oil 1 lb Beef chuck or boneless short rib meat cut into 1 inch cubes 2 tablespoon All purpose flour 2 teaspoon Herb Seasoning or favorite seasoning blend 1 tablespoon tomato paste 1/4 cup red Wine (optional) 4 cups Beef stock 1/2 cup water 3 Carrots- medium dice 1 small Onion- medium dice 1/2 lb Potatoes (marble or small gold) 1/2 cup Peas or green beans Fresh herbs like thyme & rosemary (optional) 1. Heat oil and butter together in a Dutch over or crockpot 2. Season the beef with salt and pepper and sprinkle with flour to coat. 3. Sear the beef in the fat until you see some browning start. Add your seasonings, tomato paste, and any left over four. 4. Splash in some wine followed by the stock. 5. For a Dutch oven bring to a boil then reduce to a low simmer and cover. For crockpot set to simmer and cover. 6. Cook for around 1-2hours 7. Once beef is starting to show tenderness add the vegetables and cook covered an additional 30-45mins or until vegetables and meat are tender. 8. Option to thicken the stew even more, mix 1 tablespoon corn or potato starch with 2 tablespoon cold stock or water. Stir this slurry into the stew and boil for 1-2 minutes. Repeat this step if necessary to desired thickness. The fat in addition to the flour makes a “roux”. This helps to thicken the sauce. Adding the vegetables in later helps them keep some good texture and flavor not over cooking them. You can replace the beef with pork shoulder or butt and the beef stock with chicken stock to get a similar version.

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Homemade BBQ Sauce 1/4 lb slab or thick cut Bacon, 1/4-inch dice 1 carrot, small dice 1 small Spanish onion, small dice 1 small green bell pepper, small dice 1 jalapeno or serrano pepper 4-5 cloves garlic 2-3 dried smoked chilies (Ancho, Mojita, Guajillo, etc.) 1 Tablespoon smoked sweet paprika 1 Tablespoon Cajun or Mexican seasoning blend 2 teaspoons dried oregano or dried herb blend 1/4 cup tomato paste 16oz canned fire roasted tomatoes 1/4 cup of favorite beer (optional) 1/4 cup apple cider vinegar 2 Tablespoons soy sauce or tamari 1/4 cup brown sugar 1/4 cup honey or molasses 1/2 cup stock Salt & cracked black pepper 1. Render bacon lardons and reserve bacon fat , cook low and slow in a sauce pan until most of the fat has melted off the lardons. This can take 8-10mins. 2. Add the carrots and cook at medium heat for about 5 mins. Some color is okay but the heat is too high if you see a lot of darkening of the fond. 3. Add the trinity of pepper, onion, and garlic along with chilies and other aromatics you may have available. Cook until fragrant and caramelized. 4. Now remove any excess oil from the pan and add the spices. Cook for 1 min. Then add the tomato paste. Cook for 5 mins to caramelize slightly. 5. Deglaze with the vinegar followed immediately by the diced roasted tomatoes. 6. Add some stock and cook at a low simmer until the vegetables are tender. 20-35 mins. 7. Purée the mixture and return to the heat to adjust flavor and consistency. #foodstr #recipes #bbqsauce

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