Beef Stew

Belgium is well-known through out the world for Ardennes pateé, Belgian chocolate, beers, and of course waffles. French fries (Dutch: Frieten; French: Frites) are extremely popular in Belgium, and many people say the best place to have them is from the ubiquitous stalls found in most Belgian squares, known as "frituur" or "frietkot" (Dutch), or "friture" (French).

The country also has a lot more too offer too - indeed many people say that Belgian cuisine offers the quality of French cuisine but with the portion sizes that you get in German cuisine, and there is in fact a certain truth to that.

Some of the most popular Belgian dishes include:

- Gegratineerd witloof (French: Chicon Gratin) - Endives (a bitter-tasting form of chicory) cooked in melted cheese.

- Kippenwaterzooi (French: Waterzooi de poulet) - Chicken stew, with potatoes, leeks and carrots, with butter, cream and eggs.

- Konijn in Gueuze (French: Lapin á la Gueuze) - Rabbit cooked in Belgian Gueuze beer.

- Luikse sla (French: Salade Liégeoise) - Green bean salad with onions, bacon and vinegar.

- Mosselen-friet (French: Moules frites) - Mussels and French fries.

- Paling In 't Groen (French: Anguilles au vert) - A soup made with eel and mixed herbs.

- Stoemp - Mashed potatoes, usually with bacon and cream, flavored with herbs and spices. Other root vegetables may also sometimes be added.

- Viszooitje (French: Waterzooi de poissons) - Fish stew (made with bass, carp, eel or pike), with potatoes, leeks and carrots, with butter, cream and eggs.

- Vlaamse stoofkarbonaden (French: Carbonnades Flamandes) - Beef-stew, similar to Beef Bourguignon (French: Boeuf bourguignon), but cooked in Belgian beer instead of in red wine.

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Think of Goulash as a kind of casserole dish where pieces of choice braised steak/beef stew slowly in a casserole dish for a few hours. Still in Hungary, where the dish is originally from, there is that distinctive dish called Goulash but in other countries, it can be considered a type of casserole dish and this is perhaps a good way to view the dish called Goulash. Originally, it may have been more a stew or a heavy type of soup but the basic concept behind Goulash can be used to make a distinctive casserole-like dish.

Goulash is a Hungarian dish but you can use the basic concept of a Goulash and make it into a version that suits you. In the original Hungarian version, the meat is cut into chunks but you can make your cuts more cube-like. The kind of meat is important for a goulash and it is wise to choose a good braised beef, a nice beef/steak suitable for casseroles. Ingredients like sliced onions, red peppers and garlic are added to make the Goulash. There is also the Pimenton or Paprika. There are also the herbs like bay leaf and thyme. And then it is suggested that flour or cornstarch is used to thicken this casserole-like dish. There is a suggestion that tomatoes can be used and a tomato texture would certainly be interesting. Still the use of tomatoes do not seem to have been used in the original Hungarian version. Tomatoes were not or are not used in the original Hungarian dish so it is your own version you would be making.

Heat the oil until it is almost sizzling. Then put the braised beef in. This is a recommended way of cooking the braised beef which will then be later put in the casserole to cook slowly. With the beef in the hot oil, take out when it is a nice brownish texture. Cook the chopped onions for 5-6 minutes. Then you can put the beef pieces back and start adding the ingredients. Add the flour and pimenton. (It is advised sometimes to use a tbsp of moderately smoked pimenton and then a tbsp of hot pimenton. Yes, it can be noted how pimenton can be hot smoked and then moderately smoked. You are adding pimenton to the dish as if to get a suitable blend of pimenton. You are aiming to get the right hotness for the dish, the right texture and feel and you are using a hot smoked pimenton as well as moderately smoked pimenton. )

Stir the mixture and add the bay leaves and the chopped tomatoes. Then cover the casserole tightly and cook in the oven for 2 ½ hours. You stir in the chopped red peppers approximately a half hour before the end ( having removed the seeds and pith).

The peppers add to the pungency of the dish, and the pimenton has already of course been added. For two slow hours, the pimention is blending with the braised beef, as well as the flour, onions and garlic. Note the mix of garlic and pimenton. This is an interesting mix for a stewy dish like goulash and then there were the chopped tomatoes...and the flour, as mentioned, was added to give the dish a rich soupy texture.

At the end, cream can be used over the goulash or maybe you can add your own touch like some chopped tomatoes or pimenton.

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This is an easy and delicious recipe for cooking a roast in your crockpot or slow cooker. The roast is tender and nearly falls to pieces. There's plenty of tasty gravy too.

The vegetables are added when there is approximately 2 1/2 to 3 hours cooking time left. If you won't be available to add the vegetables at that time, don't worry. You can use the gravy to serve with mashed potatoes or over cooked noodles. I like to cook my egg noodles just before I plan to remove the roast and vegetables. Once the roast and vegetables have been placed on a platter, I add the noodles to the gravy just to let them absorb extra flavor.

Chuck Roast with Vegetables Slow Cooker Recipe

Ingredients:

3-4 lbs. chuck roast
6 potatoes, quartered
4 carrots, cut into 1" pieces
3 stalks celery, cut into 1 1/2" pieces
2 large onions, quartered
1 can cream of mushroom soup or cream of celery soup
1/2 soup can water
1 teaspoon black pepper
1/2 teaspoon salt
Flour or cornstarch for thickening

Preparation:

Mix soup, water, pepper and salt together in the slow cooker.

In a large skillet, sear the roast on each side using a small amount of oil before adding to slow cooker, or place directly in soup mixture in slow cooker. Make sure both sides of roast have been coated with soup mixture. Set slow cooker to low and let cook for 4 hours.

After 4 hours, add potatoes, carrots, celery and onions to the cooker. Lift roast so vegetables are submerged in soup mixture. Continue cooking on low for another 2 1/2 to 3 hours, or until roast is tender and vegetables are done.

Remove roast and vegetables to a platter. Add small amounts of flour or cornstarch to soup mixture to thicken slightly. Serve gravy over roast and vegetables, or over mashed potatoes or cooked egg noodles.

Overall cooking time is 6 1/2 to 7 hours on low setting.

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Crockpot cooking is great for folks too busy to spend hours slaving in a hot kitchen, try these easy ideas for getting grub on the table. They are sure to please the family for minimal exertion on your part.

1. 
   Yankee Pot Roast Mmmm, everyone loves pot roast! This is super easy, dump a pot roast in a crock pot, small red potatoes are a good match with baby carrots and pearl onions. I use Worcestershire sauce to season the meat about a quarter of a cup should do. The longer it cooks, the softer the meat will be. Just don't forget to remove the vegetables when they are done so they don't go to mush.


2. 
   Corned Beef and cabbage Again, carrots and baby red spuds complement the cabbage and you will guaranteed never have softer, more tender corned beef in your life. Salt and pepper is all that is needed to season this dish, give it about eight hours to cook. Corned beef brisket is a pretty tough cut and does take some time to cook, but it is well worth the wait. A St. Patrick's Day favorite, but great year round.


3. 
   Beef Soup Nothing makes better beef soup than a Crockpot. Stew meat and Worcestershire sauce to season, with some salt and pepper to boot. I add peas, celery, corn, small white spuds, pearl onions, carrots, and sliced green beans. A large pot of this can last for days, and is tastier as it goes. Just make sure that meat gets to simmer for enough time, stew meat is notoriously rough to chew.


4. 
   Chicken Fricassee This is the kid's favorite, and I remember my father making it for us when we where children. It takes a little effort, mainly the boning of the chicken, but is well worth it. I roast the chicken in the Crockpot until it gets soft, and then put just the meat, white and dark meat both, back in the Crockpot. Add carrots, celery, onions, and egg noodles last. The egg noodles will cook fairly fast. If you like the sauce thicker, you can add a can of cream of chicken soup.


5. 
   Chicken Mexican One can of enchilada sauce, one chopped onion, a jar of salsa, and three chicken breasts. I like a small can of chilies too, the green ones. But nothing too spicy or it will over power the chicken. Serve on the side sour cream and shredded cheese, with warm tortillas. The flour ones tend to work better than the corn ones as far as flavor goes.

Susan does not always have to to lay out a five course meal. In fact she never has time she's just sometimes talked into it. If you've been talked into it you should look into some of the recipes at Culinary Arts Now

If you're just up for a real quick read take a look at these Chicken Recipes

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