Lironahs Beef Stew Recipes

BEEF STEW VI

Beef Stew VI image

Thick beef stew good eaten from a bowl or poured over biscuits. Substitute lamb and voila!...Irish stew!! If thicker stew is desired, add more cornstarch and/or take cover off for last 15-20 minutes. The longer this simmers, the better! Vary the herbs to your taste.

Provided by Paula Antoniou

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h20m

Yield 10

Number Of Ingredients 13

Ingredients

2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cubes beef bouillon, crumbled
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
½ teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water

Steps:

In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Nutrition Facts : Calories 401.1 calories, Carbohydrate 24.9 g, Cholesterol 79 mg, Fat 21.2 g, Fiber 3 g, Protein 27.2 g, SaturatedFat 7.4 g, Sodium 436.3 mg, Sugar 2.9 g

LIRONAH'S BEEF STEW

Lironah's Beef Stew image

This is a modification of a recipe I learned from my parents. It's one of my family's favorites; we cook it about every other month. This is the onion lovers'/onion haters' version: it pleases both. For an onion hater only version, simply use 1 tbsp onion powder in place of the small onion. Onion lovers may dice the entire onion in step 1, if they desire. I've used all kinds of potatoes for this recipe, and they all taste good. We prefer to leave the skins on, especially when using red potatoes, though our favorite are the Russets. The cabbage is the biggest change from my parents' recipe, and my sister claims that mine is the better version. It boils down so much that my cabbage-hating friend didn't even notice it.

Provided by Lironah

Categories Stew

Time 1h

Yield 5 quarts, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs stewing beef
8 -10 potatoes
1 small onion
4 cups shredded cabbage
3 large carrots
3 tablespoons salt
1 1/2 tablespoons paprika
3 tablespoons olive oil
3 beef bouillon cubes
1/2 tablespoon garlic powder

Steps:

Slice onion in half, then cut a 1/2 cm slice from one half. Finish quartering the large pieces and set aside. (Alternately, you may use 1 tbsp onion powder in place of the onion; if doing so, add the entire amount during step 2.).
Finely chop the slice of onion and brown with the olive oil and bouillon in a 6 quart pot.
Add stew beef, 1 tbsp salt, 1/2 tbsp paprika, and all of the garlic powder. Brown the beef thoroughly.
Dice potatoes, add them and the 6 cups of water, as well as the rest of the salt and paprika. For a thicker broth, finely chop 1 or 2 potatoes and saute them with the beef during step 3.
Slice the carrots and add them, the cabbage, and the remaining onion.
Cook for 30 minutes on high heat, stirring occasionally. My father uses a pressure cooker, but I don't know how long he needs to cook it. My way seems to take a lot less time. You can also use a crock pot; you'll just want to use a large saucepan to brown the meat.

Nutrition Facts : Calories 302.7, Fat 14.7, SaturatedFat 5, Cholesterol 38.1, Sodium 1954.5, Carbohydrate 29.4, Fiber 4.6, Sugar 3.3, Protein 14.1

HEARTY BEEF STEW WITH RED WINE

Hearty Beef Stew with Red Wine image

This also can be made in a crockpot. I add different veggies, cubed squash, and 1/2 can baby peas, just added the peas the last 5 minutes of cooking. This is great on a cold winters day. Enjoy!

Provided by Dancer

Categories Stew

Time 3h5m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2/3 cup flour
1/4 teaspoon pepper
3 lbs beef chuck, cut in -1
1/3 cup olive oil
1 cup coarse onions, chopped
1 cup celery
3 garlic cloves, crushed
2 (21 ounce) cans condensed beef broth
1 bay leaf
1/4 teaspoon dried thyme leaves
1 tablespoon parsley
6 small potatoes, halved
6 medium carrots, cut in large slices
2 small onions, quartered
1 lb mushroom
1/2 cup water or 1/2 cup beef broth

Steps:

Combine flour and pepper; coat beef cubes.
Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown.
Sauté onion, celery and garlic until tender.
Return beef to pan.
Add beef, broth, wine and spices.
Bring to a boil, stirring occasionally.
Reduce to simmer, cover and continue cooking for 1-3/4 hours.
Add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy.
Thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water.
Simmer until thick.

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