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Question: Does anyone have a good recipe for a beef stew without any tomato products?.... Everytime I look on the internet, it for some reason gives me beef pot pie recipes!!


Answers: Does anyone have a good recipe for a beef stew without any tomato products?.... Everytime I look on the internet, it for some reason gives me beef pot pie recipes!!

Go buy Wylers beef stew starter in a dry package. Get one lb of stew meat. Follow the directions, it's add water, mix, meat in a crock pot...that's all folks

Or this recipe is awesome:
1 tablespoon LAND O LAKES? Butter
1 pound Beef stew meat, cut into 1-inch cubes
2 cups Veggie broth
1 (14 1/2-ounce) can beef broth
2 Medium (1 cup) carrots, peeled, sliced 1-inch
1 Medium (1 cup) potato, peeled, cubed
1 Medium (1/2 cup) onion, cut into 1-inch pieces
1 tablespoon Worcestershire sauce
1/2 teaspoon Garlic salt
1/2 teaspoon Dried thyme leaves
1/4 teaspoon Dried marjoram leaves
1 Bay leaf
1 1/2 cups Frozen peas
1/2 cup Water
3 tablespoons All-purpose flour
2 tablespoons Red wine or beef broth

Preparation

Instructions:


Melt butter in 10-inch skillet until sizzling; add meat. Cook over medium-high heat, stirring occasionally, until browned (5 to 7 minutes).


Place meat in slow cooker. Stir in all remaining ingredients except peas, water, flour and wine.


Cover; cook on Low heat setting for 8 to 9 hours, or High heat setting for 5 to 6 hours or until beef is tender. Uncover; remove bay leaf. Stir in peas.


Stir together water, flour and wine in small bowl until smooth. Slowly stir flour mixture into beef mixture, stirring constantly. Cook on High heat setting, stirring occasionally, until thickened (8 to 10 minutes).


TIP: Add more flour if a thicker stew is desired.

Guiness Stew

1 Bottle Guiness Extra Stout
4 cans beef broth, or 8 cups homemade beef stock
2 bay leaves
4 large or 8 small red potatos
2 turnips
baby carrots (2 handfulls)
1 lb beew stew meat
1 large onion
1 c. barley

Boil the living daylights out of the beer until the alcohol smell goes away. Add bay leaves and beef stock, and reduce heat to med. Add chopped veggies and barley. Cook until all veggies are tender and barley is done, and then add meat. Simmer for 20 mintues, and serve.

Serve with fresh, hot soda bread.

You can use 2 bottles of beer if you prefer a more flavorful stew.

http://www.epicurious.com/recipes/food/v...
www.epicurious.com has a lot fo toher recipes for beef stew also.

try.......2 can cream of mushroom soup, 1 package of dry onion soup mix, water, 3 or 4 red pototoes (cut 1 in.), add more water if too salty....., but first brown the meat. Note: you can also slow cook this.

My favorite beef stew is a filipino dish called "Caldereta". I buy the little spice packets. You might not find one in your area, but you can order it online....go to Mama Sitas website. Very easy and delicious.......

******CROCK POT BEEF STEW
3 carrots, cut up
3 potatoes, cut up
2 lbs. beef chuck or stew meat
1 c. of water or beef stock
1 tsp. Worcestershire sauce
1 clove garlic (opt.)
1 bay leaf (opt.)
1 tbsp. salt
1/2 tsp. pepper
1 tsp. paprika (opt.)
3 onions, quartered
1 stalk celery, cut up (opt.)
Put in crock pot in the order listed. Stir just enough to mix spices. Cover and set to low for 10 to 12 hours or high for 5 to 6 hours.

sure, just take some beef, carrots, onions, potatoes and any other ingredients you would like, throw beef and onion in a crock pot with 1 cup of water and some 1/2 tsp beef bullion, pinch of garlic, a pinch of sage, and mrs. dash. Cook on low for 6-8 hours. potatoes and carrots go in for the last hour. You can add more water/bullion for more gravy if you like and at the end thickn with flour when done. Is great served over egg noodles. Remember with spices less is more, so start small and if you want to add more after an hour then go for it.

BEEF STEW

2 tbsp. flour
2 tsp. salt
1/4 tsp. pepper
2 lbs. beef, cubed
2 tbsp. shortening
3 c. water
1 can (1 1/4 c.) condensed cream of celery soup
6 sm. onions
6 sm. carrots
3 potatoes, quartered

Combine flour, salt and pepper; roll meat in this mixture. Brown meat in shortening in a heavy saucepan. Add water; cover and simmer 1 1/2 hours, stirring occasionally. Add soup, onions, carrots and potatoes; cook until vegetables are tender, about 1/2 hour. Serves 6.

Here are several to choose from:

http://www.cooks.com/rec/search?q=beef+s...

Beef Pot Pie with Potatoes
From Diana Rattray,
Your Guide to Southern Food.
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Recipe Feedback:
User Rating 3 out of 5
(1 review)

1 of 1 users would make it again Write a review

Beef pot pie recipe with potatoes and carrots and gravy, along with seasonings.
INGREDIENTS:
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
2 tablespoons flour
2 cups cubed cooked roast beef
1 cup diced cooked potatoes
1 cup sliced cooked carrots
2 tablespoons chopped fresh parsley, or 2 teaspoons dried leaf parsley
1 tablespoon Worcestershire sauce
1 can (4 ounces) mushrooms with liquid
1 teaspoon salt
1/8 teaspoon pepper
1 cup gravy, purchased or leftover
PREPARATION:
Heat butter in a heavy skillet over low heat; sauté onion and celery until tender. Stir in flour until smooth and bubbly. Add remaining ingredients; simmer for 10 minutes. Pour mixture into an 8-inch deep dish pie plate.
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Cover with pie crust; seal and crimp edges and cut several small slits in top to vent. Bake at 450° for 20 minutes, until nicely browned.
Beef Pot Pie Recipe serves 4 to 6.
Related Beef Recipes
Beef and
Cuban Beef Stew
SUBMITTED BY: S. Shames PHOTO BY: Marigat

"The traditional dish uses a good amount of olive oil and meat with a lot of marbling. This version is lower in fat, but is true to the spirit of the recipe. Although it does take a fair amount of time, it is not difficult to make."

PREP TIME 10 Min
COOK TIME 2 Hrs
READY IN 2 Hrs 10 Min
SERVINGS & SCALING
Original recipe yield: 6 to 8 servings
US METRIC

About scaling and conversions

INGREDIENTS
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 1/2 pounds sirloin tips, cubed
2 bay leaves
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/2 cup dry sherry
1 (8 ounce) can tomato sauce
2 tablespoons red wine vinegar
1/4 cup pimento-stuffed green olives
1/4 cup raisins
2 tablespoons capers
4 potatoes, peeled and quartered
salt and pepper to taste


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DIRECTIONS
In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

Beef Stew

Brown the beef in a lightly oiled skillet. Put the meat in a roast pan in oven or in your crock pot.

put some water in your skillet to get the "goodies" off the bottom of the pan... pour it over the meat in your roaster or crock pot. Now add enough water to just cover the meat. Cover and cook for 40 minutes.

Mince up 4 cloves of garlic, add 1 tsp. garlic powder, dash of salt and pepper.

Put in cut up carrots, then potatoes, 2 large onions cut in quarters. cover. Cook until veggies are done and meat is tender. Buy some brown gravy mix... add a little water to it in a bowl (enough to make a thick liquid)..... Stir it into the pan with or without the veggies in it so you can stir until thickened.

**** I add frozen or canned peas to mine at the very end.

Beef Stew


1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
3 tablespoons butter
2 cups all-purpose flour
2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces
Sea salt
Freshly ground black pepper
1 bottle good quality dry red wine
8 fresh thyme sprigs
6 garlic cloves, smashed
1 orange, zest removed in 3 (1-inch) strips
1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cups beef stock
9 small new potatoes, scrubbed clean and cut in 1/2
1/2 pound carrots, peeled and sliced
2 cups frozen pearl onions, a large handful
1 pound white mushrooms, cut in 1/2
1/2 pound garden peas frozen or fresh
Fresh flat-leaf parsley, chopped, for garnish


Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.

Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.

After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs. To serve, place the stew in a soup bowl, garnish with parsley. Makes 4 to 6 servings.





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