Heinz 57 Beef Stew Recipes

HEINZ 57® COPYCAT

Steps:

• Whisk ketchup, Worcestershire sauce, mustard, lemon juice, and hot sauce together in a small bowl until smooth.

HEINZ 57 MEATLOAF

Steps:

• Preheat oven to 350 degrees F. In a large bowl, combine all ingredients. Shape into a loaf and place in a 13x9 baking dish. Brush an additional 2 Tbsp. of Worcestershire Sauce on top and sides if desired.
• Bake uncovered for about 1 hour, or until cooked through. Allow to rest for 5 to 10 minutes before serving.
• TIP: If desired, add 1/3 cup of finely chopped sweet bell peppers.
• TIP: Save the leftovers for lunch. Heat the meatloaf slices in a large skillet over medium heat for 1 to 2 minutes on each side. Serve on toasted rolls with additional Heinz 57®.

HEINZ 57 BEEF STEW

Steps:

• Brown meat on all sides in hot oil.
• Drain off any excess fat.
• Stir in gravy, tomatoes, 57 sauce, garlic, bay leaves, thyme and pepper.
• Bring to boiling; reduce heat.
• Cover; simmer for 1 hour.
• Add carrots and onions; simmer 20 minutes more.
• Stir in mushrooms.
• Simmer 15 minutes more or until meat and vegetables are tender.
• Remove bay leaf; discard.
• Season to taste.
• Sprinkle with parsley.

HEINZ 57 RECIPE

Steps:

• In a small bowl, whisk ketchup, Worcestershire sauce, mustard, lemon juice, and hot sauce (if using) until the mixture is smooth and well-combined.

OLD-FASHIONED BEEF STEW

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.