How do you make beef stew from scratch?!
Answers: i have the meat, and i really want to make it from scratch for my boyfriend, help please
Old-Fashioned Beef Stew
Prep: 20 minutes
Cook: 1-1/2 hours
Ingredients
2 tablespoons all-purpose flour
12 ounces beef stew meat, cut into 3/4-inch cubes
2 tablespoons cooking oil
3 cups vegetable juice
1 cup water
1 medium onion, cut into thin wedges
1 tablespoon Worcesershire sauce
1-1/2 teaspoons instant beef bouillon granules
1 teaspoon dried oregano, crushed
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon black pepper
1 bay leaf
3 cups cubed potato (about 3 medium)
1-1/2 cups frozen cut green beans
1 cup frozen whole kernel corn
1 cup sliced carrot (2 medium)
Directions
1. Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan or Dutch oven brown meat in hot oil; drain fat. Stir in vegetable juice, water, onion, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 1?4 hours or until meat is nearly tender.
2. Stir in potato, green beans, corn, and carrot. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf.
3. Makes 5 servings (about 7 cups)
4. Slow-cooker directions: Prepare and brown meat as above. In a 3 1?2- or 4-quart slow cooker layer meat, onion, potatoes, green beans, corn, and carrot. Decrease vegetable juice to 2 cups. Combine vegetable juice, water, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Pour over meat and vegetables in slow cooker. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender.
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Beef Stew with Red Wine Gravy
6 servings
Prep: 30 minutes
Cook: 12 to 14 hours on low; 6 to 7 hours on high
Ingredients
2 pounds boneless beef chuck roast
1/4 cup all-purpose flour
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 large onions, cut into thin wedges
8 ounces parsnips, quartered lengthwise and halved
8 ounces carrots, quartered lengthwise and halved
8 ounces Jerusalem artichokes (sunchokes), peeled and coarsely chopped
1 cup Cabernet Sauvignon or beef broth
1/2 cup beef broth
1/4 cup tomato paste
Chopped plum tomatoes, golden raisins, and/or red wine vinegar or balsamic vinegar
Crusty bread (optional)
Directions
1. Trim excess fat from beef; cut into 1-inch cubes. In a large self-sealing plastic bag combine flour, Italian seasoning, salt and pepper. Add meat to bag. Seal and toss to coat meat with flour mixture. In a 12-inch skillet, brown meat, 1/2 at a time in hot olive oil (adding more oil if necessary).
2. Meanwhile, in a 4-1/2- to 6-qt. slow cooker place onions, parsnips, carrots and Jerusalem artichokes. Top with browned meat. Combine wine and beef broth; pour atop meat.
3. Cover; cook on low-heat setting for 12 to 14 hours or on high-heat setting for 6 to 7 hours. Stir in tomato paste. Pass tomatoes, raisins, and/or vinegar to sprinkle on each serving. If desired, serve with crusty bread. Makes 6 servings.
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Beef Stew for Two
Prep: 25 min.
Cook: 11 to 12 hrs. (low) or 5-1/2 to 6 hrs. (high) or 9 to 10 hrs. (no heat setting) Slow Cooker: 1-1/2
Ingredients
8 ounces beef chuck roast, cut into 1-inch cubes
1 cup no-salt-added tomato juice
1/2 cup canned reduced-sodium chicken broth
1/2 cup chopped potato
1/2 cup chopped carrot
1/2 cup frozen cut green beans
1/2 cup chopped celery
2 teaspoons quick-cooking tapioca
1/2 teaspoon dried thyme, crushed
1/8 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
Directions
1. Combine beef, tomato juice, broth, potato, carrot, frozen green beans, celery, tapioca, thyme, salt, pepper, and garlic in a 1-1/2-quart slow cooker.
2. Cover; cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. If no heat setting is available, cook for 9 to 10 hours.
3. Makes: 2 servings
I make venison stew from scratch but it should be pretty much the same.
Cut the meat into bitesize chuncks, season with garlic salt and brown in a fry pan.
In a kettle place cut up pieces of potatoes, an onion or two, and carrots and boil in water, don't over cook or the potatoes will fall apart. (I leave the skin on the potatoes but some would peel them first). Drain most of the water and add some brown gravy mix, add the browned meat. Simmer until fully hot. You may have to add more gravy depending on how thick you want it. I usually use 3 or more packets of brown gravy mix.
HOMEMADE BEEF STEW
1 tbsp. butter
1 onion, sliced
2 lb. cubed beef
2 tsp. salt
1/2 tsp. pepper
2 cans tomato juice
1 c. hot water
2 c. carrots, quartered
2 c. sliced raw potatoes
1 c. peas
Melt butter in saucepan; add onions and brown; remove onions and put beef into saucepan; brown beef, then add salt and pepper, water, and tomato juice, and then browned onion. Cover and cook awhile, then add potatoes, carrots, and peas. Cook and serve.
You should invest in a good cook book or learn how to search for recipes.
good luck
Hearty Beef Stew
Ingredients:
1 pound cubed beef stew meat
1/4 cup all-purpose flour
1 tablespoon paprika
salt and pepper to taste
2 cups beef broth
1 1/2 tablespoons teriyaki sauce
1 onion, chopped
3 carrots, sliced
1 stalk celery, sliced
2 potatoes, cubed
1/2 pound mushrooms, quartered
2 cloves garlic, minced
1 bay leaf
Directions:
Place beef stew meat into a slow cooker. In a small bowl, mix together:flour, paprika, salt, and pepper; sprinkle over beef stew meat, stirring to coat. Stir in beef broth, teriyaki sauce, onion, carrots, celery, potatoes, mushrooms, garlic and bay leaf. Cover, and cook on Low 6 hours, stirring occasionally.
gently fry meat in a little oil for ten minutes,add chopped onions,sliced carrots,potatos,a couple of stock cubes,water,and anything in the fridge that needs using,simmer for at least one and a half hours
If these instructions are a little over simplified please excuse the extra detail... I wasn't sure what level you're at.
Chop and fry onions in a saucepan with a little oil over a medium heat (til they appear soft and almost translucent).
Brown the meat ( this means to stir the meat in the same pan with the onions till it goes brown on the outside)
Add chopped vegetables like potatoes, carrots, parsnips etc.
Add a little (1 tbsp) tomato paste and stir.
Add enough liquid beef stock (or a stock cube dissolved in hot water) to cover the meat and veg.
Add a few herbs (thyme, parsley, bay leaves - whatever you have to hand).
Season (just means add salt and pepper to taste)
Bring to the boil (just means wait till it bubbles appear)
Turn down the heat and cover the pot with the lid.
Cook for 2 - 3 hours.
try these recipes below, the first one is a mit more "homemade" like, and the second one is quick and easy, but still good, serve with some good corn bread and mmmmmmmmm
Cut the meat into cubes
Brown meat in a skillet with a little oil
Cube some potatoes, slice some carrots and an onion, and whatever else you want in it
Add these to a good-sized saucepan with a cup of water
Put on medium heat til carrots start getting done
Add meat to the mixture with a half-cup or so of flour
Add salt and pepper and some worsestershire sauce
Lower the heat and simmer til you develop a gravy
That's about it. You can probably find finer recipes on line, but that's my basic stew recipe.
Dont forget the cornbread!
down home country style beef stew
1 lb. stew beef (variable depending how beefy you want the stew)
3 tsp beef base (can use bullion but base is better)
1 tsp garlic clove diced or minced
1 med onion chopped
3 large potatoes chopped (peeled or not your choice)
5 carrots chopped
3 cups water
1 tbs corn starch
salt and pepper
start by getting a large pot set the temp on med to heat the pot add a small amount of oil and start browning the meat. then you add the beef base and pepper while browning(it helps season the meat) and garlic
when the meat is about half cooked add the onions to it to start cooking and season the meat as well. Once the meat is just about cooked through in a bowl mix the water and the corn starch with a wire whisk add to the beef then add the potatoes and the carrots. Bring to a boil. Taste for seasoning. If it needs more salt add it now. Reduce heat to simmer and let cook for about an hour and serve.Add a nice loaf of crusty bread at table and enjoy.
1-part=all ingredients exept-
flour
salt
oil
pepper
water/broth
start,by cutting meat (prefferably a good marbled chuck ) into 1-2 inch cubes
flour well to coat -set aside
chop into 1-inch pieces
onion
celery
potatoes
carrots
heat a dutch oven add enough oil to cover bottom 1/8 inch till smokey / add meat and brown ,add veggies and do same add at this time some four and salt to bottom and stir
slowly add liquid stirring till you get a soft gravey , simmer then add more liquid till a soup like mix is done add sweet-peas,corn, and pearl onions at this time stir and cover /simmer on low heat checking only to add liquid to cover stew /DO NOT STIR VERY HARD -ONLY ENOUGH TO GET THE LIQUID UNDER SO NOT TO BURN !
add a leaf or two of laurel and re-season adding more liquid if needed to make the right consistancy however soupy/stewy you like !!
make sure you got noodles
rice
or mashed potatoes
ready for whatever your bo likes !!
and don't forget the bisquits pop cans are acceptable !!
g'd luck ,enjoy
Buy meat already cubed or get a thick piece of roast and cube it your self.
Potatoes
carrots
peas
onions
Take a large cook pot and drop a one pound block of butter in it on low heat. When butter melts the add flours until it's so thick you mix it any more. Now add water until you reach the consistency you want your gravy. Add a little brown gravy mix for color. Let simmer on low heat. Brown meat until half way cooked then put in gravy with meat juices. Add potatoes and carrots first and let them cook until tender then add onions and peas. Let simmer for and hour and you'll have beef stew.