Country Beef Stew Recipes

SLOW COOKER BEEF STEW I

Slow Cooker Beef Stew I image

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!

Provided by BUCHKO

Categories Soups, Stews and Chili Recipes Stews Beef

Time 12h20m

Yield 6

Number Of Ingredients 13

Ingredients

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Steps:

Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g

CROCK POT COUNTRY BEEF STEW

Crock Pot Country Beef Stew image

Tender chunks of beef and vegetables in a savory gravy makes this stew a hit with everybody.

Provided by Kevin Anthony

Categories Beef Soups

Time 8h20m

Number Of Ingredients 13

Ingredients

2 lb stew beef or round steak, cut in 1-inch cubes
4 medium carrots, sliced
3 cut onions
6 potatoes, cut up
3 ribs celery, sliced
28 oz can whole tomatoes cut up with juice
1 c water
6 Tbsp quick cooking tapioca
3 Tbsp worcestershire sauce
pepper and salt to taste
ground allspice, marjoram, thyme to taste
2 bay leaves
1 (10 oz) pkg frozen sweet peas, thawed

Steps:

1. Put all ingredients except peas into a slow cooker. Cover and cook on low for 8 to 10 hours. Turn to high and add frozen peas 30 to 45 minutes before serving. Source:http://www.crock-pot-recipes.us/country-beef-stew/

COUNTRY STYLE BEEF STEW

Country Style Beef Stew image

This country style beef stew recipe is made with stew beef, carrots, onions, and thyme, along with potatoes and other ingredients.

Provided by Diana Rattray

Categories Entree Dinner Soup

Time 2h35m

Yield 6

Number Of Ingredients 12

Ingredients

2 to 3 tablespoons vegetable oil
2 pounds lean stewing beef (cut into 1-inch cubes)
2 teaspoons salt
1 bay leaf
1/4 teaspoon dried leaf
thyme (crushed)
1 can (10 1/2 ounces) condensed beef broth (concentrated if using homemade)
3 1/4 cups water (divided)
4 medium carrots (sliced)
2 medium potatoes (cubed)
12 small white onions
1/4 cup cornstarch

Steps:

In a large skillet or sauté pan, heat the oil over medium heat. Add beef; brown the meat well on all sides.
Add salt, bay leaf, and thyme, along with the condensed beef broth and 3 cups of the water.
Cover and bring to a boil.
Reduce heat and simmer for 1 1/2 hours. Add carrots, potatoes, and onions; simmer for about 30 minutes longer, or until vegetables are tender.
Combine cornstarch and remaining 1/4 cup of water in a small bowl or cup; stir until smooth.
Stir the cornstarch mixture into the stew. Bring to a boil, stirring constantly. Boil for 1 minute.

Nutrition Facts : Calories 465 kcal, Carbohydrate 19 g, Cholesterol 135 mg, Fiber 2 g, Protein 46 g, SaturatedFat 7 g, Sodium 1042 mg, Fat 22 g, ServingSize 6 Bowls (6 Servings), UnsaturatedFat 13 g

COUNTRY-STYLE STEW

Country-Style Stew image

I created this recipe when my husband and I were married almost 20 years ago. As a new bride, I was delighted with the delicious results. This is still our favorite stew.

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 18-22 servings (5-1/2 quarts).

Number Of Ingredients 21

Ingredients

2 pounds ground beef
1 can (32 ounces) tomato juice
4 cups water
4 medium carrots, sliced
1 large onion, diced
2 cups frozen sliced okra
1-1/2 cups shredded cabbage
1-1/2 cups diced celery
1 cup frozen green beans
1 cup frozen peas
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 can (11 ounces) Mexican-style corn
5 teaspoons beef bouillon granules
1 teaspoon seasoned salt
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon celery salt

Steps:

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours or until vegetables are tender.

Nutrition Facts :

ROMAN COUNTRY BEEF STEW

Roman Country Beef Stew image

A slightly different version of beef stew and so easy to make.I got this from a neighbor when we were stationed at Ft. Riley, KS. back in the 80's. It has since become a family favorite.

Provided by momstar

Categories Stew

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs beef stew meat, cubed
2 tablespoons vegetable oil
1 (29 ounce) can whole tomatoes
1 (8 ounce) can tomato sauce
3 cups water
1 large onion, chopped
2 teaspoons salt
1 teaspoon italian seasoning
4 ounces large pasta (I use medium sea shells)
1 (14 ounce) can French style green beans

Steps:

In a large pot, brown the meat in oil.
Stir in tomatoes with juice, (I like to cut the tomatoes into smaller pieces),tomato sauce, water, onion spices.
Heat to boiling, reduce heat and cover and simmer until meat is tender about 1 1/2-2 hours.
Stir in macaroni and bring to a boil, reduce heat, cover and simmer 20 mintes, stirring occasionaly.
(hint, do not use more than 4 oz. of macaroni).
Stir in green beans and cook another 15-20 minutes.
Serve with parmesan cheese.
Goes well with french bread and a salad.

Nutrition Facts : Calories 427.5, Fat 25.9, SaturatedFat 9.3, Cholesterol 88.5, Sodium 915.7, Carbohydrate 22.2, Fiber 4, Sugar 5.8, Protein 26.7

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