Beef Vegetable Stew Two Ways Recipes

BEEF AND VEGETABLE STEW

Steps:

• Preheat oven to 160C / 320F.
• Heat 1 tablespoon oil in dutch oven or oven proof pot over medium-high heat.
• Brown meat is 2 batches, then set aside in a bowl.
• Heat 1 tablespoon oil and add brown onion and garlic. Cook, stirring, until onion has softened.
• Add paprika, mixed herbs, Worcestershire sauce and tomato paste and stir for 30 seconds.
• Add meat, stock, potatoes, carrots, pumpkin and cauliflower and season with salt and pepper, and stir to combine.
• Cover and place in the oven for 2 ½ hours.
• Add peas and cornflour mixture, stir to combine and place back into oven uncovered for a further 30 minutes.
• Serve on its own or with some crusty bread. Enjoy!

EASY BEEF AND VEGETABLE STEW

Steps:

• Place meat in a medium bowl, season with thyme or dry herbs, salt and pepper. Toss with 1/4 cup flour.
• Place the oil in a large stock pot or dutch oven. Heat to medium high.
• Working in two batches, cook the meat until it is browned on all sides, when the batch is browned, remove and set aside on plate. If there is flour leftover, sprinkle it over the last batch of meat browning in the pan. Remove any remaining meat from pan, set aside.
• Keeping heat on medium high, add more oil if needed. Place the onions into the pan on stove, cooking and stirring occasionally, until the onions are softened, about 5 minutes.
• Reduce the heat to medium. Add the garlic and cook for about one minute.
• Return the meat to the pan with the onions and garlic. Add Worcestershire sauce. Cook for about 1 minute.
• Add the tomato or V-8 juice, water, beef flavoring, celery, carrots and potatoes.
• Cover and simmer on low heat for 1 1/2 hours, stirring occasionally. Taste and add more seasoning if needed.

MOM'S BASIC VEGETABLE BEEF STEW

Steps:

• Pour in enough olive oil into a large stockpot to coat the bottom; add 1 onion, carrots, garlic, red pepper flakes, Greek seasoning, rosemary, thyme, basil, Italian seasoning, bay leaf, salt, and pepper. Cook and stir onion mixture over medium heat until onion is softened and lightly browned, about 15 minutes.
• Pour diced tomatoes over onion mixture; add ground beef, breaking apart with a wooden spoon and stir. Bring liquid to a boil and cook until ground beef is cooked through and carrots are tender, about 10 minutes.
• Stir potatoes, remaining onion, and celery into tomato mixture and cook until potatoes are tender, 15 to 20 minutes. Remove stockpot from heat and let sit, 20 to 30 minutes.

HEARTY BEEF VEGETABLE STEW

Steps:

• In a large nonstick skillet, brown meat in oil over medium heat. Meanwhile, place the potatoes, carrots, onion and celery in a 5-qt. slow cooker., Drain meat; add to slow cooker. Combine the tomatoes, tapioca, basil, sugar, salt and pepper; pour over the top. , Cover and cook on high for 5-6 hours or until meat and vegetables are tender.

BEEF & VEGETABLE STEW TWO WAYS

Steps:

• 1. Method ONE: "Broth" stew. This method will give you a thinner, clearer liquid. I like to use chuck roast for stew. Cut roast into preferred size pcs. Drizzle about 1 tbsp of olive oil in bottom of large soup pan. You are going to brown the meat, but not cook it through. You may have to do part of the meat, remove it, and the rest. Each time I season with granulated garlic and onion and Mrs. Dash original blend seasoning.
• 2. Once all the meat is browned and removed. Add in chopped onions and celery. Add a little more olive oil if necessary. Cook till tender.
• 3. NOTE: I like to use home made beef stock because it's richer and has less sodium. Add meat back to pot with the celery and onions and add grated garlic. Add beef stock and water. I use a 1/1 ratio. For this pot I used 4 c of water and 4 c of stock. Add tomato paste, cumin, paprika, black pepper, salt, 2 bay leaves, thyme, worchestshire sauce, and soy sauce. Stir together well. Place lid on pot and simmer for about 1- 1/2 hrs till beef is tender.
• 4. Now add halved potatoes, baby carrots and green beans. If you liquid level is too low, add more stock or water. Simmer with lid off for about thirty minutes or till veggies are tender.
• 5. Method Two: "Gravy" Stew. This method will give you a thicker, gravy like liquid. Add meat, onion, celery, carrots and spices to pot and brown meat. Next add enough flour to coat meat and veggies, stir till flour is dissolved.
• 6. Add broth, soy sauce, Worcestershire sauce, thyme and bay leaves, cover and simmer on low for several hours until meat becomes tender. Now add tomato paste, mix in well. Add potatoes. Continue to simmer for about 20 min, then add blanched green beans and 1 c of frozen peas. Cover and simmer for 20 min longer.

SLOW COOKER BEEF VEGETABLE STEW

Steps:

• Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.

BEEF STEW FOR TWO

Steps:

• In a large resealable plastic bag, combine 1 cup wine, lemon juice, soy sauce and Worcestershire sauce; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. In a large saucepan, brown beef in oil. Remove meat and set aside. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Add 2 cups beef broth and remaining wine. Return meat to pan., Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the potatoes, carrots, mushrooms, thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and beef are tender. Discard thyme sprigs., In a small bowl, combine cornstarch and remaining beef broth until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.