You are looking for a mike's beef stew & baguettes recipe that is appetizing? How to make it not difficult. If wrong processing then the result is not delicious. Whereas the delicious mike's beef stew & baguettes should had aroma and taste that could provoke everyone’s taste.

{ There are many little things that can affect the taste quality of mike's beef stew & baguettes, first from the type of ingredients, then selection of fresh ingredients and good, until how to process and serv it. No need dizzy if want prepare mike's beef stew & baguettes delicious as long as you know the trick and how to make this dish can be treat special.

Ingredients and seasonings required for make

1. Use 1 (4 lb) Prime Rib [bone in]
2. Use 1/8 Cup Frying Oil
3. Prepare 1 Cup AP Flour [add 1 tbs salt & 1 tbs cracked black pepper to flour]
4. Prepare 1 can (28 oz) Crushed Tomatoes [with juice - use half]
5. Take 1 can (6 oz) Tomato Paste [use 1/2]
6. Prepare 4 boxes (23 oz) Swansons Beef Stock [reserve 1]
7. Prepare 1/4 tsp Each: Dried Thyme - Dried Rosemary - Dried Basil - Dried Oregano
8. Prepare 2 Whole Bay Leaves
9. Take 1 pack (1 1/2 oz) McCormick Beef Stew Seasoning [this addition really does add an extra kick to your stew]
10. Prepare 7 Cloves Fresh Garlic [smashed & minced]
11. Use 1 Tbsp Granulated Onion Powder
12. Take 3/4 Tbsp Black Pepper
13. Take 2 Dashes Celery Seed
14. Prepare 1 LG Tomato [large dice]
15. Prepare 1/2 Cup Quality Burgundy Wine
16. Use 2 Medium White Onions [rough chop]
17. Use 1 Cup Celery [rinsed - 1" chop]
18. Prepare 1 1/2 Cups Carrots [rinsed - peeled & 1" chop]
19. Prepare 5 Medium Idaho Potatoes [washed - peeled & chopped into 1" cubes]

Our beef is mainly sourced from Central Minnesota. PORK Our pork is mainly sourced from Southwest Minnesota. CHICKEN Our chicken mainly comes from Gerber's Amish Farm in Ohio. DELI We carry a wide selection of deli meats & cheeses from Boar's Head.

How 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!
21. Done and ready to serve!

LAMB & VEAL Our lamb and veal are both domestically sourced. FISH & SEAFOOD Directions: Heat olive oil in a large stockpot or Dutch oven over medium heat. Our version is a hearty stew made from smoked pork butt, smoked beef brisket, and smoked chicken breast as well as vegetables and seasonings in a tomato base. All the meats are smoked before grinding to give our stew a rich aroma and deep flavor that just has to be experienced. Add them all together in the room.

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