Mamas Beef Stew Recipes

JO MAMA'S BEEF STEW

Jo Mama's Beef Stew image

Hearty and delicious. My family's favorite stew for over 30 years. If you prefer, you can substitute basil for the rosemary--I fix it both ways. Update: When I originally made this recipe, I would coat the beef pieces with a flour/salt/pepper mix by shaking them in a bag and then brown them in a couple tablespoons of oil. I eliminated this step to simplify and lower the calories and fat, but if you do it that way it makes for a thicker sauce. Good either way!

Provided by SharleneW

Categories Stew

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs stew meat, cut up
1/4 cup flour
4 boiling potatoes, cut into bite-size squares
2 carrots, peeled and sliced
2 stalks celery, sliced
1 onion, chopped
1 sprig fresh rosemary, 1-2 teaspoons dried crushed rosemary
1 teaspoon salt
1/2 teaspoon pepper
2 beef bouillon cubes

Steps:

Shake stew meat up in a bag with flour to cover.
Brown in vegetable oil in stew pot.
Cover with water and bring to a boil.
Simmer for 30 minutes or more. (I like to simmer until the beef is nice and tender).
Add remaining ingredients and add additional water to cover.
Bring to a boil again.
Reduce heat and simmer until vegetables are done, about 15 minutes.

MAMA'S BEEF STEW

Mama's Beef Stew image

This soup is great for just a main dish or soup on the side. It is hearty and delicious. First time I made this for my husband, he loved it and he is a really picky eater. Anytime I have stew meat in the house, he tells me that I have to make my Beef Stew. Note: You can also use canned peas, green beans, carrots & corn if you...

Provided by Cindy Asuncion

Categories Beef Soups

Time 3h15m

Number Of Ingredients 14

Ingredients

2 lb beef stew meat, cubed & cut in half
12 oz bag of frozen corn
12 oz bag of frozen peas
12 oz bag of frozen green beans
6 medium potatoes, cut in bite size pieces
1 14.5 oz can of delmonte diced tomatoes w/ basil, garlic, & oregano
1 large onion, finely chopped
2 pkg beef stew mix
4 beef bouillon, cubes
8 c water
2 tsp salt and pepper
2 pkg brown gravy mix (this will thicken the sauce)
1 pkg chopped mushrooms
3 Tbsp garlic salt

Steps:

1. Brown meat on stove in a skillet on medium heat.
2. Add remaining ingredients (except the brown gravy mix), in a Dutch Oven or a very large pot. Stir to combine all ingredients.
3. Stir every 30 minutes, so it will not stick to the pot.
4. Cook uncovered on medium high for 1 hour to let the veggies cook and then turn the stove on low and then add the cooked meat.
5. Mix in the 2 packages of brown gravy mix.
6. Cook for another hour.
7. If you want to add noodles or rice you can. But it tastes good without.
8. Enjoy!!!!

MAMA'S TRIED AND TRUE BEEF STEW

Mama's Tried and True Beef Stew image

I love my Mama's beef Stew! It is always a winner for picky manly eaters and easily adjusted too! (p.s. Great with dumplings as well, just make sure there is plenty of liquid so the soup doesn't dry up and burn, or for GF(gluten-free) Stew Omit all flour and it works out great too!)

Provided by S. Conley

Categories Stew

Time 4h

Yield 6-9 serving(s)

Number Of Ingredients 21

Ingredients

1 lb stew beef chunk
1/4 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons oil
2 onions
1/4 cup red wine (I normally omit this, just add more water)
4 cups water
2 beef bouillon cubes
1 garlic clove
2 tablespoons finely chopped parsley (I normally put it into the palms of my hands and rub back and forth into the pot making them extra f)
1 bay leaf
1/8 teaspoon dried thyme leaves
1 -2 celery rib
6 potatoes
6 carrots
2 fresh tomatoes (sliced)
2 cups whole fresh mushrooms (I normally slice them)
1 -2 green pepper
1/4 cup flour
1/4 cup water

Steps:

Coat meat with group 1.
Brown in stewing pot with oil and onions, then add cooking wine and water.
Once browned add all of group 3 and simmer for 1 1/2 - 2 hours until tender.
Remove bay leaf and Add group 4 simmering 1 hour until tender, however, omitting the " ** " produce until 20 minute before end of cooking time.
Thicken with 1/4 Cup flour and 1/4 Cup water (if not adding dumplings or not going GF.).

Nutrition Facts : Calories 334.1, Fat 7.7, SaturatedFat 1.1, Cholesterol 0.2, Sodium 993, Carbohydrate 59, Fiber 8.6, Sugar 8.7, Protein 8.1

MAMA MILLER'S BEEF STEW

Mama Miller's Beef Stew image

This is basically the way my grandmother made beef stew. It's not a fancy stew....it's just plain country cooking. If she added more vegetables to the recipe, she called it soup. My grandmother made a roux to thicken her stew. I have changed the recipe to include the addition of a can of beef gravy instead of the roux. The beef gravy acts as a thickening agent and gives the stew a really rich brown color. I serve it with cabbage & apple salad & cornbread. I don't advise freezing this stew because I have found that the potatoes tend to get mushy. The prep time & cook times listed are approximate.

Provided by Julie in TX

Categories Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs stew meat
1/3 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 cup onion, coarsley chopped
1 (29 ounce) can crushed tomatoes
3 cups celery, coarsely chopped
3 cups carrots, cut into medium sized chunks
6 cups potatoes, cut into medium sized chunks
1 (10 1/4 ounce) can beef gravy
water, to cover
vegetable oil

Steps:

Put flour, 1/2 teaspoon salt& 1/4 teaspoon pepper in a zip lock bag.
Put the stew meat into the bag with the flour mixture.
Zip the bag shut and shake until the meat is lightly coated with the flour mixture.
Pour vegetable oil 1/4 inch deep into a large pot.
Heat over medium heat.
Brown the beef in the hot oil.
Remove the beef from the pan.
Discard the oil.
Put the beef back into the pan and add the canned tomatoes, onion, celery& carrots.
Add enough water to completely cover the meat& vegetables.
Bring to a boil and immediately reduce the heat.
Simmer until the meat is tender.
Add boiling water during cooking period if necessary.
When in the meat is tender, add the potatoes.
Make sure all the ingredients are covered with liquid.
Add 1 teaspoon salt and 1/4 teaspoon pepper.
When the potatoes are tender, add the beef gravy and bring back to a boil.
Remove the stew from the heat and serve.

Nutrition Facts : Calories 527.5, Fat 23.6, SaturatedFat 9.5, Cholesterol 77.4, Sodium 1298.2, Carbohydrate 52, Fiber 8.3, Sugar 10.9, Protein 28.4

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