Beef Stew Family Favorite Recipes

SLOW-COOKED FAMILY-FAVORITE BEEF STEW

Steps:

• On waxed paper, sprinkle beef with 2 tablespoons flour, 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. In 10-inch skillet, heat about 1 tablespoon of oil over medium-high heat. Add coated beef; cook and stir 4 to 6 minutes or until browned, stirring occasionally.
• In 4- to 6-quart slow cooker, layer potatoes, onions and carrots. Add browned beef; sprinkle with any remaining flour mixture. Top with gravy and tomatoes.
• Cover; cook on Low heat setting 8 to 10 hours.
• Before serving, in small bowl, blend 3 remaining tablespoons flour with 1/4 cup cold water. Stir into stew. Increase heat setting to High; cover and cook 10 minutes longer or until thickened.

ULTIMATE BEEF STEW

Steps:

• Preheat the oven to 300˚ F.
• Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
• Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
• Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
• Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
• Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.

FAMILY FAVORITE BEEF STEW

Steps:

• Place vegetables in bottom of crock pot.
• Toss beef with flour, shake off excess. Sauté beef in hot oil, optional step but recommended.
• Place beef on top of vegetables Mix juice, onion soup mix, garlic powder and Worcestershire sauce; pour on top of mixture.
• Cover and cook on high 20-30 minutes.
• (This is a good time to clean up, or get ready for your day).
• Finish cooking on low for 8 hours.
• Mix in salt and pepper to taste and serve.

FAMILY-FAVORITE STEW

Steps:

• Heat oven to 425°F. In ovenproof Dutch oven, cook beef over medium heat, stirring occasionally, until brown; drain. Stir in water, tomatoes, tomato paste and vegetables. Heat to full boil, stirring occasionally; remove from heat.
• In medium bowl, stir Bisquick mix and milk until soft dough forms. Drop by 6 spoonfuls onto beef mixture.
• Bake uncovered 20 to 25 minutes or until biscuits are golden brown and stew is bubbly.

BEEF STEW-FAMILY FAVORITE

Steps:

• In a large pot, heat oil over medium/high heat and sauté onions, garlic and celery till translucent.
• Add beef and carrots to onion mixture and continue to cook until meat is browned (sometimes I even skip this step if I am in a hurry).
• Add water, beef base, Mrs. Dash and salt and pepper taste.
• Bring to a boil, cover and simmer about 2 hours until the meat is nice and tender.
• Add canned vegetables and cook until heated through.
• Serve with dumplings or a nice roll.
• Extra stew can be frozen in a zippy bag.
• ***I slightly undercook the potatoes separately because I found that the potatoes held up better when I froze the stew.

CLASSIC BEEF STEW, OUR FAMILY FAVORITE

Steps:

• preheat the oven to 350.
• toss meat with flour, salt and pepper.
• heat oil in a dutch oven and brown meat in 2-3 batches
• return all meat to the pot and add tomato paste.
• add wine, stock, worchesteshire sauce, and spices, scraping the brown bits from the bottom of the pot.
• bring to a boil, cover and put in the oven for 2 hours.
• add vegetables and more stock if necessary, bring back to a boil, cover and return to the oven for another hour.
• remove bay leaf and serve! we like ours with good crusty bread and a green salad.

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.