Best beef stew recipe.. with these ingredients?!

After seasoning your beef cubes dust them in flour. Brown/sear them in batches in a larger pot with a few tablespoons of oil oil. Return them to a plate while you cook other bathces.

With the left over fat in the pot add your chopped onions and garlic-- seson with salt and pepper. Once soft deglaze the pan with a cup of tomatoe juice and let it reduce to half. Add about a teaspon of worchestershire sauceyour desired raw veggies. the mushroom soup, 1/2 packet of the soup mix. Dump the mixture into the crock pot and let it go for 6 hours on low or 3 on high. Diring the last 30 minutes of cooking add your canned veggies. Be sure to check for seasoning.

Do you have a casserole dish, dutch oven, roasting pan, or pressure cooker? (the pressure cooker is the only one done ON the stove and never moved or put in the oven)

Make sure your oven rack is in the middle or slightly below the middle of the oven and preheat to 275. Follow your normal beef stew recipe with the casserole dish (or roasting pan), cover, and bake for 4 hours. Some recipes will say to stir occasionally but from experience, this is the biggest way to ruin a good stew! Don't open up the stew until the last 30-45min of cooking because you release a lot of moisture and it will dry out.

I am including some recipes, but if you want to google more, look for recipes that will require at least 3.5 hours of cooking. That's the only real way to develop really good flavor and get that stew texture.

For my stews I include meat,
1 onion chopped into small pieces
2 medium smashed cloves garlic
potatoes (whatever I have left over from the week)
2 cup carrots (cut into large pieces, added in the last 30 min of cooking)
1-2 packages of mushrooms
1 can cream of mushroom soup
2 cubes beef bullion
kosher salt and fresh ground pepper to taste
2 bay leaves 1 tsp rosemary, 1 tsp thyme
2 cups of water (enough water to almost cover everything)
1 cup red wine (optional- I like red zinfandel)
These are all estimates because I don't actually measure anything out. lol. I start by seasoning and browning my meat in olive oil and butter before I start my stews. I move them to my cooking vessel of choice. I cook my onions and garlic in a little butter until the onions start sweating. I use a pressure cooker so I load all my liquids and start my burner on medium heat. Once I get the soup and liquids mixed together, I add everything in except the carrots.

I then go through my process of pressure cooking. You would stick it all in the oven (do all your browning in the dutch oven if that is what you are using). I thicken my liquid later because, personally, I don't like it thick, so I like to separate what I will eat out first. But a lot of people find coating meat in flour before browning thickens it enough.

http://www.cooks.com/rec/doc/0,1948,1471…
http://www.ehow.com/how_4894176_cook-bee…
http://allrecipes.com//Recipe/roasted-ve…
http://allrecipes.com//Recipe/pressure-c…

This is my mother's Beef Stew recipe. It is very traditional and it looks like you have the right ingredients.

Brown 1 1/2 -2 lbs cubed meat in a small amount of oil.
Add:

1 qt boiling water
1 beef bullion cube
1 tsp lemon juice
1 sliced onion
1 1/2 tsp salt
1/2 tsp pepper
1 tsp sugar
1 tsp paprika
1/8 tsp ground cloves

cover and simmer 2 hours.

Add potatoes & carrots and simmer until veggies are done. Add frozen peas just before veggies are tender. Thicken gravy with flour & water.

Quantities on the veggies are up to you, whatever you think looks like enough. If you have celery, it is also good. Add it with the potatoes & carrots.

Hope this helps!

Hi,

Here's a delicious beef stew with dumplings recipe I made just last week! Delicious!!!


"A traditional slow-cooked beef and vegetable stew with dumplings - just like Grandma used to make!"
Ingredients:
1 1/2 pounds cubed beef stew meat
1/4 cup all-purpose flour
1/4 cup butter
1 cup sliced onion
2 cloves garlic, minced
2 cups water
1/4 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon pepper 1 bay leaf
2 cups cubed potatoes
1 1/2 cups diced carrots
1 cup sliced celery
1/2 cup chopped green pepper
1 cup sliced fresh mushrooms
1 1/2 cups biscuit baking mix
1/2 cup milk
3 tablespoons butter, melted

Directions:
1. In a bowl, toss cubed beef with flour to coat.
2. Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
3. Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
4. In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.

Enjoy!

allrecipes.com

Seaon some flour Very heavily. Then toss the beef int he flour.

Heat some oil in a skillet and add the beef. Brown and then scrape the beef And drippings into the crock pot.

Add the canned tomatoes, onions chopped, minced garlic, carrots (peeled and cut into aboout 1/2-1 inch pieces) and potates scrubbed (and peeled if you want) and diced to about the same size as the carrots.

Set to low and let ti cook all day. Do NOT add the nasty cream soup and th onion soup mix just adds a TON of salt. so leave it out as well.

When the meat and veggies are tender add the peas. As soon as they are warm3ed thru ladle up your stew and enjoy.

If you don't have a nice dark beer, like Guiness, forget it.