I would love to make a really good beef stew. Do you have a recipe you would share with me?!
1 1/2 lbs stewing beef , cut into 1 inch cubes
2 tablespoons vegetable oil
4 cups water
1 (14 1/2 ounce) can diced tomatoes , drained
3 stalks celery , cut into 1 inch chunks
3 small carrots , cut into 1 inch chunks
3 medium red potatoes , peeled and diced
2 beef bouillon cubes
4 dashes Worcestershire sauce
3 tablespoons all-purpose flour
1/3 cup cold water
In a dutch oven, brown beef in oil. Add water, tomatoes, celery, carrots, potatoes, bouillon and worcheshire sauce. Bring to a boil. Cover and simmer, stirring occasionally for 25-30 Minutes or until vegetables are tender. Combine flour and water. Add to beef mixture. Bring back to a boil. Cook and stir for 2 minutes or until thick and bubbly.
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Answers: VEGETABLE BEEF STEW
1 1/2 lbs stewing beef , cut into 1 inch cubes
2 tablespoons vegetable oil
4 cups water
1 (14 1/2 ounce) can diced tomatoes , drained
3 stalks celery , cut into 1 inch chunks
3 small carrots , cut into 1 inch chunks
3 medium red potatoes , peeled and diced
2 beef bouillon cubes
4 dashes Worcestershire sauce
3 tablespoons all-purpose flour
1/3 cup cold water
In a dutch oven, brown beef in oil. Add water, tomatoes, celery, carrots, potatoes, bouillon and worcheshire sauce. Bring to a boil. Cover and simmer, stirring occasionally for 25-30 Minutes or until vegetables are tender. Combine flour and water. Add to beef mixture. Bring back to a boil. Cook and stir for 2 minutes or until thick and bubbly.
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*******TEXAS RANCH SYTLE BEEF STEW
1/4 c. flour
2 lb. beef stew meat
3 tbsp. bacon drippings
1 pkg. Lipton onion soup mix
1 qt. water
2 bags frozen stew vegetables
1 c. frozen green peas (added during last 10 minutes)
1/4 tsp. garlic powder
1 1/2 tsp. seasoning salt
1 bay leaf
Several drops of Kitchen Bouquet
2-3 dashes hot pepper sauce (optional)
In a plastic bag, combine flour with 1 teaspoon salt. Add meat cubes, shake to coat.
In a large saucepan, brown meat, in the hot bacon drippings. Add water, soup mix and spices. Bring to a boil, reduce heat, cover and simmer for 45-60 minutes, until beef is nearly tender. Add vegetables, cover and simmer for 30 minutes more.
If you need to thicken the stew some, use 1/4 cup of the leftover seasoning flour, mixed with 1/2 cup cold water, (make sure there are no lumps) and stir into the stew. Cook an additional 5 minutes.
Beef Stew.
1kg (2lb) Beef Steak.
25g (1 oz.) Flour.
S&P.
Oil.
2 Sliced onions.
1 Beef Oxo cube.
Cup boiling water.
4 Diced Potatoes.
1 Diced Carrot.
1 Diced Turnip.
Remove fat from beef and cut into bite sized pieces and rolled in seasoned flour. Brown in batches in the oil and place in a pot.
Fry off the onions and add to meat.
Add the stock cube and water and scrape all of the good bits from the fry pan and add to the meat and onions.
Stir together and bring to the boil. Reduce heat and d simmer for 2 hours.
Add diced vegetables ? hour before serving.
I do, I came across this a few years back and at first I was bit un-sure of the tomato soup addition, but it so good. I doubled the recipe because I had guests coming in. Everyone loved it, I make it about once a month now
1 1/2 lbs beef , cut into chunks (splurge on the cut if you can)
1/4 cup butter
1 can tomato soup
1 can water
4 carrots , cut into chunks
4 large potatoes , cut into chunks (I don't peel carrots or spuds but you can if you like)
2 stalks celery , cut into chunks
4 onions , cut into chunks
2 teaspoons salt
1 teaspoon black pepper
1/4 cup fresh parsley , chopped fine
1/4 cup good quality cooking sherry
2 bay leaves
Directions
Preheat oven to 300F degrees.
In a heavy skillet brown the beef in the butter over medium high heat.
Add the soup and water and stir well.
Add the rest of the ingredients and cook for about 5 minutes, stirring once.
Transfer to a cast iron dutch oven or oven proof pot and cook in the oven, covered for 5 hours, stirring occasionally.
Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.
BEEF STEW (Stovetop)
2-1/2 lb. rump roast
4-5 tbsp. oil
1 medium yellow onion, chopped small
1 (48 oz.) can beef broth
4 tbsp. cold water
1 tsp. Kitchen Bouquet
3 celery stalks, chopped into pieces
3 crushed garlic cloves
8 (10 oz.) Portobello mushrooms, diced
1 (10 oz.) package frozen peas
10 oz. whole baby carrots
4 medium red potatoes, cut into 1-1/2-inch cubes
1/8 tsp. pepper
1/4 tsp. salt
Slice roast into 1-inch thick slices. Lay those flat and cut lengthwise into 1-inch strips. Cut each strip into 1-1/2-inch cubes. Toss meat well with Kitchen Bouquet. Add oil to large, hot stock pot. Carefully add meat cubes in a single layer. If necessary, brown in batches, removing one batch before adding another. Cook on high until fluids begin to evaporate and meat browns, stirring occasionally. When all batches of meat are browned, return all to pot. Stir chopped onions and garlic into meat until onions are browned and translucent. Add beef broth and bring to boil. Lower heat, allowing stew
to simmer covered, for 2-3 hours. Meat should come apart easily when done. When meat is close to being as tender as you like, add celery, carrots and potatoes. Adjust seasonings to taste. Test both potatoes and carrots for doneness. When vegetables are cooked, gently stir in peas. If liquid needs thickening, add a little well-dissolved flour and water and heat on medium-high heat to desired consistency.
TENDER OVEN-COOKED BEEF STEW
3 lbs. beef stew meat, cut into 1-inch cubes
1 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. vegetable oil
1 medium onion, chopped
2-1/2 c. tomato juice
1 tsp. crumbled basil or oregano
3 medium potatoes, peeled and cubed
2 medium carrots, cut into 1-inch pieces
1/2 c. red wine, beef broth or water
Preheat oven to 375 F. Combine the flour with salt and pepper in a small bowl. Toss cubes of meat into this mixture until they are evenly coated. In a heavy ovenproof saucepan or Dutch oven with lid, heat the vegetable oil over medium-high heat. Add beef cubes and cook over medium heat, turning to brown all sides. (Cook meat in batches to avoid crowding the pan.) Remove meat from pan as it cooks. When all the meat has browned, add the chopped onion to the pot. Cook, stirring, for about 5 minutes or until softened. Add tomato juice, basil or oregano, and the cooked beef cubes. Bring to a boil. Remove from heat and place pot in the preheated oven. Bake for 1 hour without stirring. Add the potatoes, carrots and the liquid (wine, broth or water.) Replace the lid. Continue to bake for an additional 1 to1-1/2 hours, or until the meat is fork-tender and the vegetables are cooked. Makes 4 servings.
SLOW COOKER BEEF STEW
2 lbs. round steak, cut into 1-inch pieces
1 lb. carrots, cut into 1-inch pieces*
1 lb. small red potatoes, quartered*
1 (8-oz.) package sliced fresh mushrooms
1 red bell pepper, diced
1 (14-1/2-oz.) can diced tomatoes
1 (6-oz.) can tomato paste
3/4 c. beef broth
1/3 c. red wine
1/4 c. all-purpose flour
2 garlic cloves, minced
1-1/2 tsp. salt
1 tsp. pepper
1/2 tsp. dried thyme
* NOTE: 2 (1-lb.) pkg. frozen stew vegetables may be substituted for carrots and potatoes.
Combine all ingredients in a 6-quart slow cooker, and cook, covered, on LOW setting for 7 hours and 30 minutes. Makes 8 servings.
VARIATION: Serve any stew in individual biscuit cups (see recipe below.)
BISCUIT CUPS
1 can Pillsbury? refrigerated buttermilk biscuits
Heat oven to 350 F. Cut 10 (25 x 12-inch) pieces of foil. Slightly crush each sheet to make a 3-1/2 inch ball. Flatten foil balls slightly. Place on ungreased cookie sheet. Press each biscuit to 6-inch round. Place1 biscuit over each foil ball, shaping biscuit gently to fit. Bake 8-12 minutes or until golden brown. Cool 5 minutes. Remove biscuit cups from foil balls. Makes 10 biscuit cups.
Okay here is how I do my stew:
1 pound stew meat
1 or 2 carrots peeled and cut into big chunks
1 or 2 ribs of celery cut into big chunks
1 onion chopped
1 clove garlic chopped
1 can stewed tomatoes
Oil
Flour
Seasonings such as seasoned salt, granulated garlic, pepper, celery salt, onion powder and a few bay leaves
In a large skillet heat the oil.
In a zipper seal bag add flour and all the seasoning to taste-except bay leaves. You want to seasoning it kinda heavily becuase it will basically season your whole stew.
Toss the meat into the bag of flour and coat well. Add the meat to the oil, adding a little extra flour.
Meanwhile add all veggies and bay leaf to a soup or crock pot. Add the meat when it is done frying, add all the flour drippings as well.
Simmer on low heat until the meat and veggies are tender. Adding more water or seasonings as needed. Stir from time to time as well.