Grandmas Homemade Beef Stew Recipes

OLD FASHIONED BEEF STEW

Steps:

• *See the pictured tutorial for more info on the tips to creating the best beef stew.
• Sprinkle the beef chunks with the salt and pepper. Sprinkle the flour over the beef to coat all sides.
• Heat the oil and butter in a large Dutch oven or heavy stock pot until hot (when you sprinkle in a few drops of water they should jump and sizzle). Add the coated beef chunks, spacing them out about 1/2 inch from each other and, working in batches so as not to overcrowd, generously brown the beef on all sides. Transfer to a plate and set aside.
• Add the onions with another tablespoon of butter to the Dutch oven (do not remove the browned/blackened bits in the bottom of the pan) and cook until soft and translucent, 5-7 minutes (add a little more oil or butter if necessary). Add the garlic and cook for another minute. Add the wine, bring it to a rapid boil, scraping up the browned bits from the bottom of the pan, and boil for 2 minutes or until the wine is mostly evaporated. Return the beef to the Dutch oven.
• Add the broth, tomato paste and seasonings. Bring it to a boil, reduce the heat to low, cover and simmer for 90 minutes.
• Add the vegetables, cover and cook for another hour. Add salt and pepper to taste.
• Serve hot sprinkled with a little chopped fresh parsley.

GRANDMA'S OLD FASHIONED DUTCH OVEN BEEF STEW

Steps:

• Place your cast iron dutch oven on the stove on medium heat.
• Add olive oil, onions, and celery.
• Let saute until onions are translucent
• Place stew meat in a plastic bag with flour coating each piece of meat with flour
• Place stew meat in the dutch oven.
• Saute until the meat is brown about 3-4 minutes
• Stir in wine, and broth
• Add Potatoes and carrots
• add Basil and bay leaves
• bring to a boil
• stir in Worcestershire and gravy master *optional*
• Reduce heat to low and cover for 2 hours
• The Flour from the meat should thicken your stew some what you may still need to thicken a little more depending on your preference.

GRANDMA'S BEEF STEW

Steps:

• 1. Brown the beef stew meat in a large skillet or Dutch oven.
• 2. Add the onion, tomatoes with their liquid, beef broth, tapioca, garlic, parsley, salt, pepper, and bay leaf. Bring to a boil. If you are using a skillet, transfer this to a pot you can put in the oven or you can transfer this to a Crock Pot.
• 3. Cover and bake at 350 degrees for 1 to 1 1/2 hours. Remove from oven and stir. Add all the vegetables and cook until tender.
• 4. If I'm using my Crock Pot, I add the vegetables in at the same time I add the meat mixture. I slow cook it most of the day.
• 5. Just a note, I always double this recipe because we love to have leftovers. I've have even had to triple it before. The recipe feeds 4 to 6 people one good size bowl of stew each.

GRANDMAS BEEF STEW

Steps:

• Cube the steak and season well with salt and pepper.
• Heat 1 tbsp of oil in a large, heavy pot (I used enameled cast iron).
• Add the steak and brown on all sides. Remove to a plate.
• Add the remaining olive oil and bring back to temperature, then add the onion, carrots, celery, mushrooms and peppers.
• Cook, stirring, for about 15 minutes, until they begin to soften.
• Add the cauliflower, beans, garlic, fresh tomatoes, corn and potatoes and stir inches.
• Pour in the diced tomatoes and broth and stir in the salt, cocoa, allspice, cumin, thyme, paprika, Worcestershire, soy sauce, ketchup and tomato paste.
• Bring to a boil, then reduce heat to a simmer and add back the beef.
• Partially cover and cook, stirring every hour or so, for 3 hours.
• Cover the pot completely and cook, stirring every hour or so, for 3 hours.
• Stir in the peas and Veloutine, bring back to a boil and cook until thickened.
• Taste and add salt and pepper as needed.

GRANDMA'S HOMEMADE BEEF STEW

Steps:

• Place stew meat, water, onion, salt, and pepper in a large stockpot. Cook over medium heat until meat is fork-tender, about 45 minutes. Do not drain.
• Add carrots and potatoes to the stew, stir, and cook over medium heat for 20 minutes. Stir in celery, green beans, corn, peas, crushed tomatoes, and tomato sauce. Reduce heat to medium-low and let cook for about 1 hour.

CLASSIC BEEF STEW

Steps:

• In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.

GRANDMA'S BEEF STEW

Steps:

• Put everything in (large) slow cooker.
• Mix.
• Cook on low for 8 to 10 hours.
• If desired, frozen veggies can be added later into the cooking time.
• Recipe can also be made in a dutch oven with a cooking time of 5 hours.

GRANDMA BESSIE'S BEEF STEW

Steps:

• If it is cool or cold weather, it is best to put this in the oven (or a crock pot) and let cook for a while.
• Take a large pot (I use a dutch oven) on med high heat and add whole bottle of ketchup.
• Fill empty bottle with water and rinse out bottle with it, Pour this water in pot with ketchup.
• Add carrots, celery, potatoes, garlic and onion.
• When all of this has been cooking for a 1/2 hour or so, coat meat with flour and brown in large pan with a little oil.
• Cover with a lid and let this simmer for a few minutes.
• Meat will be soooooo tender.
• add meat mixture (oil, drippings and all) to the veggies.
• Mix well.
• Add the salt and pepper.
• Let this cook until it is thick and the veggies are tender.
• The"secret" is the ketchup.
• The stew doesn't taste a thing like ketchup though.