Easy And Delicious Vegetable Or Beef Stew Recipes

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.

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.

EASY OVEN VEGETABLE AND BEEF STEW

Steps:

• Cut beef into 1-inch cubes.
• In a large casserole or Dutch oven, toss beef with flour.
• Add remaining ingredients; stir to mix.
• Bake covered in 325°F oven for 3 hours, stirring occasionally.

BEEF AND VEGETABLE STEW

Steps:

• Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
• Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
• Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
• Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.

BEEF STEW WITH VEGETABLES

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper; add beef and shake to coat. In a large saucepan, brown beef in oil. Add onion and garlic; cook and stir 2 minutes longer. Stir in broth and wine or additional broth, scraping brown bits from pan. Transfer to a greased 5-cup baking dish. Stir in potato, carrots, mushrooms, bay leaf, tapioca and thyme. Let stand for 15 minutes. Cover and bake at 350° for 1 hour. Uncover; bake 1 to 1-1/2 hours longer until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaf.