Beef Stew V Recipes

SIMPLE BEEF STEW

Steps:

• Heat oil in a large pot over medium-high heat. Add meat, flour, onion, and garlic; cook and stir until browned, 10 to 15 minutes.
• Add broth, tomatoes, potatoes, celery, and carrots, then stir in Creole seasoning and basil. Bring to a simmer. Reduce heat to maintain simmer and cook, uncovered, until potatoes are soft, meat is tender, and gravy is thick, about 1 hour.

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.

BEEF STEW VI

Steps:

• In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
• Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

V-8 BEEF STEW

Steps:

• Season the beef with the thyme, marjoram, salt, and pepper.
• Place flour in a covered bowl or a large sealable plastic bag.
• Add the beef, a small batch at a time, and shake to coat pieces.
• Shake off excess flour.
• Repeat until all the meat is coated.
• In a large non-stick skillet, heat the oil or fat over medium-high heat.
• Add the meat in batches and brown the meat on all sides.
• Do not crowd the pan or scorch the meat.
• Remove each batch with a slotted spoon and set aside.
• Repeat until all the meat is browned.
• Reserve 2 Tbsp of fat from the pan (if there is not enough, add enough to make 2 Tbsp).
• In a Dutch oven or a large stockpot, heat the oil or fat over medium heat.
• Add the onions and garlic, stirring occasionally, until the onions are softened, about 5 minutes.
• Return the meat to the pan and stir to coat and combine.
• Stir in vegetable juice, bouillon, hot pepper sauce, bay leaves, thyme, marjoram, and water.
• Bring to boiling; reduce heat.
• Cover; simmer for 1 1/4 hours, stirring every 10 minutes or so (making sure no residue thickens on the bottom of the pan).
• Stir in celery, potatoes, and carrot.
• Cover; simmer 30 minutes or until vegetables are tender, stirring every 10 minutes or so.
• Skim off fat.
• Serve over fresh-cooked egg noodles or white rice.

BEEF STEW V

Steps:

• Season the stew meat with some of the salt and pepper and coat with flour. In a large skillet over medium-high heat, Sautee the beef and onions in the butter and oil until browned on the outside. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in the red wine.
• Cover soup and simmer for 1 1/2 hours before adding carrots, celery potatoes and pearl onions. Continue to simmer until potatoes are tender, about 1 hour.

DELICIOUS V8 BEEF STEW

Steps:

• Place stew meat into crock pot. Clean, peel and slice or cube vegetables and place in crock pot.
• Mix to combine. Add the V-8, beef broth and tapioca. Stir until well combined. Turn on low for 8-10 hours.