How do you make your beef stew?!
Answers:
I get the beef stew meat, vegetables, and a seasoning packet and combine them all in my crockpot, then cook all day!. Clean and chop vegetables first!. Potatos, carrots, onion, celery, a little garlic, maybe some frozen peas, whatever you like!.Www@FoodAQ@Com
2 pounds beef stew meat
6 medium potatoes, peeled and cubed
1 small bag baby carrots-chopped
2 stalks celery, diced
1 medium onion, chopped
4 ounces sliced mushrooms, drained
1 can tomato soup
1 can beef broth
1 tablespoon Worcestershire sauce
Directions:
Brown the stew meat; drain!. Place potatoes, carrots, celery, onion, and mushrooms in bottom of 5-6 qt crockpot!.
Top with stew meat!. Combine tomato soup, broth, and Worcestershire sauce; pour over stew!. Cover; cook on low for 8-10 hours!. Stir in flour paste to thicken if desired, or get a package of beef stew mix!.Www@FoodAQ@Com
6 medium potatoes, peeled and cubed
1 small bag baby carrots-chopped
2 stalks celery, diced
1 medium onion, chopped
4 ounces sliced mushrooms, drained
1 can tomato soup
1 can beef broth
1 tablespoon Worcestershire sauce
Directions:
Brown the stew meat; drain!. Place potatoes, carrots, celery, onion, and mushrooms in bottom of 5-6 qt crockpot!.
Top with stew meat!. Combine tomato soup, broth, and Worcestershire sauce; pour over stew!. Cover; cook on low for 8-10 hours!. Stir in flour paste to thicken if desired, or get a package of beef stew mix!.Www@FoodAQ@Com
I make mine in my slow cooker and the recipe i use is from allrecipes!.com only I like to add a couple of things to it:
1/2 cup red wine in place of the 1/2 cup beef stock, 1/4 teaspoon of Cayenne pepper and when it's done I add a cup of frozen peas (i love peas!)!. I have also made this with venison and add a cup of red wine and up the flour to take away some of the gamy taste and thicken the sauce!. Oh and sometimes I will brown the meat in a pan before tossing it all into the slow cooker!.
INGREDIENTS (Nutrition)
* 2 pounds beef stew meat, cut into 1 inch cubes
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 clove garlic, minced
* 1 bay leaf
* 1 teaspoon paprika
* 1 teaspoon Worcestershire sauce
* 1 onion, chopped
* 1 1/2 cups beef broth
* 3 potatoes, diced
* 4 carrots, sliced
* 1 stalk celery, chopped
DIRECTIONS
1!. Place meat in slow cooker!. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture!. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery!.
2!. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours!.Www@FoodAQ@Com
1/2 cup red wine in place of the 1/2 cup beef stock, 1/4 teaspoon of Cayenne pepper and when it's done I add a cup of frozen peas (i love peas!)!. I have also made this with venison and add a cup of red wine and up the flour to take away some of the gamy taste and thicken the sauce!. Oh and sometimes I will brown the meat in a pan before tossing it all into the slow cooker!.
INGREDIENTS (Nutrition)
* 2 pounds beef stew meat, cut into 1 inch cubes
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 clove garlic, minced
* 1 bay leaf
* 1 teaspoon paprika
* 1 teaspoon Worcestershire sauce
* 1 onion, chopped
* 1 1/2 cups beef broth
* 3 potatoes, diced
* 4 carrots, sliced
* 1 stalk celery, chopped
DIRECTIONS
1!. Place meat in slow cooker!. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture!. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery!.
2!. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours!.Www@FoodAQ@Com
I only use about half a bottle of wine! Still works great!
Parker’s Beef Stew
2? lb!. good quality chuck beef, cut into 1?” cubes
1 (750-ml bottle) good red wine (Cab sauv or other)
2 whole garlic cloves, smashed
3 bay leaves
2 cups all-purpose flour
Kosher salt
Freshly ground black pepper
Good olive oil
2 yellow onions, cut into 1-inch cubes
1 lb!. carrots, peeled and cut diagonally in 1 1/2-inch chunks
1/2 lb!. white mushrooms, stems discarded and cut in 1/2
1 lb!. small potatoes, halved or quartered
1 Tbsp!. minced garlic (3 cloves)
2 cups or 1 (14 1/2-ounce can) chicken stock or broth
1 large (or 2 small) branch fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 Tbsp!.s Worcestershire sauce
1 (10-ounce) package frozen peas
Place the beef in a bowl with red wine, garlic, and bay leaves!. Place in the refrigerator and marinate a few hours or overnight!.
The next day, preheat the oven to 300o F!.
Combine the flour, 1 Tbsp!. salt, and 1 Tbsp!. pepper!. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade!. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess!. Heat 2 Tbsp!.s of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly!. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary!. (If the beef is very lean, you'll need more oil!.) Place all the beef in the Dutch oven!.
Heat another 2 Tbsp!.s of oil to the large pot and add the onions, carrots, mushrooms, and potatoes!. Cook for 10 minutes over medium heat, stirring occasionally!. Add the garlic and cook for 2 more minutes!. Place all the vegetables in the Dutch oven over the beef!. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon!. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 Tbsp!. salt, and 2 teaspoons pepper!. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove!. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking!. If the stew is boiling rather than simmering, lower the heat to 250 or 275o F!.
Before serving, stir in the frozen peas, season to taste, and serve hot!.
--Ina GartenWww@FoodAQ@Com
Parker’s Beef Stew
2? lb!. good quality chuck beef, cut into 1?” cubes
1 (750-ml bottle) good red wine (Cab sauv or other)
2 whole garlic cloves, smashed
3 bay leaves
2 cups all-purpose flour
Kosher salt
Freshly ground black pepper
Good olive oil
2 yellow onions, cut into 1-inch cubes
1 lb!. carrots, peeled and cut diagonally in 1 1/2-inch chunks
1/2 lb!. white mushrooms, stems discarded and cut in 1/2
1 lb!. small potatoes, halved or quartered
1 Tbsp!. minced garlic (3 cloves)
2 cups or 1 (14 1/2-ounce can) chicken stock or broth
1 large (or 2 small) branch fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 Tbsp!.s Worcestershire sauce
1 (10-ounce) package frozen peas
Place the beef in a bowl with red wine, garlic, and bay leaves!. Place in the refrigerator and marinate a few hours or overnight!.
The next day, preheat the oven to 300o F!.
Combine the flour, 1 Tbsp!. salt, and 1 Tbsp!. pepper!. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade!. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess!. Heat 2 Tbsp!.s of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly!. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary!. (If the beef is very lean, you'll need more oil!.) Place all the beef in the Dutch oven!.
Heat another 2 Tbsp!.s of oil to the large pot and add the onions, carrots, mushrooms, and potatoes!. Cook for 10 minutes over medium heat, stirring occasionally!. Add the garlic and cook for 2 more minutes!. Place all the vegetables in the Dutch oven over the beef!. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon!. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 Tbsp!. salt, and 2 teaspoons pepper!. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove!. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking!. If the stew is boiling rather than simmering, lower the heat to 250 or 275o F!.
Before serving, stir in the frozen peas, season to taste, and serve hot!.
--Ina GartenWww@FoodAQ@Com
Sorry no pics but here is my recipe!.!.(given to me by grandma)!.
1 lb of chopped chuck roast
1 med onion chopped
3 chopped carrots
3 chopped celery sticks
2 tsp of minced garlic
2 large russet potato's chopped
2 can of beef broth
2 tbs of flour
1 tbs of salt( i only use Kosher)
1/2 tsp black pepper
2 tbs of vegetable oil
in a large pot add oil and heat on med high!.!.once hot toss in meat to sear (brown) and then add flour!.!.stir and let cook for 3 mins then add all other ingredients, bring to a boil then turn down to simmer and cook for 3 to 4 hours or until meat is tender!.!.Www@FoodAQ@Com
1 lb of chopped chuck roast
1 med onion chopped
3 chopped carrots
3 chopped celery sticks
2 tsp of minced garlic
2 large russet potato's chopped
2 can of beef broth
2 tbs of flour
1 tbs of salt( i only use Kosher)
1/2 tsp black pepper
2 tbs of vegetable oil
in a large pot add oil and heat on med high!.!.once hot toss in meat to sear (brown) and then add flour!.!.stir and let cook for 3 mins then add all other ingredients, bring to a boil then turn down to simmer and cook for 3 to 4 hours or until meat is tender!.!.Www@FoodAQ@Com
There are many recipes and it depends on your taste buds too!. Why not try recipes!.com, they have a variety of beef stew dishes!. Good Luck!Www@FoodAQ@Com
in my crockpotWww@FoodAQ@Com