Best 2 Umami Beef Stew Recipes

UMAMI BEEF STEW

Steps:

• Dredge the beef in the flour and lightly salt and pepper.
• Heat a large frying pan.
• Add 2 Tb of olive oil and brown 1/2 the beef.
• Be sure the beef cubes are not too crowded so you can get a nice browning. An old fashioned frying pan that is not non-stick is preferable. The meat will brown better and you can scrape up the browned bits from the bottom of the pan.
• Chop the onion and garlic while the beef is browning.
• Remove the browned beef and add to the crock pot.
• Add 2 Tb of olive oil and brown the rest of the beef.
• Remove the beef and place in the crock pot.
• Scrape the bottom of the frying pan and add that to the crock pot.
• Add 1 Tb olive oil and saute the onion and garlic until translucent.
• Quench with the red wine and simmer for 30 seconds.
• Add the onions, garlic and red wine to the crock pot.
• Add potatoes, turnip, carrots, celery, bay leaves, salt and pepper.
• Cook on high for 2-3 hours.
• Add chopped parsley, mushrooms, peas and browning sauce.
• Cook on high for 1/2 hour.
• Mix cornstarch and water, add to crock pot, stir and wait to thicken.
• Serve.

UMAMI BARBEQUE SAUCE

Steps:

• Heat oil in a saucepan over medium-high heat. Add onion; cook, without stirring, until onions darken, about 5 minutes. Pour sherry wine into the pan. Simmer to cook off alcohol, about 1 minute. Stir in tomato juice, soy sauce, pomegranate molasses, ketchup, vinegar, Worcestershire sauce, pineapple juice, espresso, and chipotle peppers; bring sauce to a boil.
• Reduce heat to low until sauce is just simmering. Add brown sugar; stir well to dissolve. Simmer sauce, stirring occasionally, until flavors are combined, about 20 minutes. Strain sauce to remove onions and chipotle peppers. Refrigerate until cool.