My Moms Beef Stew Recipes

MOM'S BEEF STEW

Steps:

• Place soup bones and water in a Dutch oven or soup kettle. Slowly bring to a boil. Reduce heat; cover and simmer for 2 hours. , Set beef bones aside until cool enough to handle. Remove meat from bones; discard bones and return meat to broth. Add the potatoes, carrots, onion, barley, tomatoes, salt, pepper, garlic and bay leaf if desired. Cover and simmer for 50-60 minutes or until vegetables and barley are tender. , Discard bay leaf. Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

MOM'S PORTUGUESE BEEF STEW

Steps:

• Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes.
• Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.

MOM'S BASIC VEGETABLE BEEF STEW

Steps:

• Pour in enough olive oil into a large stockpot to coat the bottom; add 1 onion, carrots, garlic, red pepper flakes, Greek seasoning, rosemary, thyme, basil, Italian seasoning, bay leaf, salt, and pepper. Cook and stir onion mixture over medium heat until onion is softened and lightly browned, about 15 minutes.
• Pour diced tomatoes over onion mixture; add ground beef, breaking apart with a wooden spoon and stir. Bring liquid to a boil and cook until ground beef is cooked through and carrots are tender, about 10 minutes.
• Stir potatoes, remaining onion, and celery into tomato mixture and cook until potatoes are tender, 15 to 20 minutes. Remove stockpot from heat and let sit, 20 to 30 minutes.

MOM'S OLD FASHIONED BEEF STEW

Steps:

• In a heavy plastic bag, combine flour, salt and pepper.
• In batches, add beef to flour mixture and toss to coat.
• Transfer to a plate.
• In a large nonstick skillet, heat half the oil over medium high heat.
• Cook beef in batches, adding more oil as needed, until browned all over.
• With a slotted spoon, transfer beef to a slow cooker.
• Add 1 cup stock to pan and stir to scrape up any brown bits.
• Transfer stock mixtures to slow cooker.
• Add carrots, potatoes, celery, onion, tomatoes (with juice) remaining stock, bay leaf, Worcestershire sauce and parsely; mix well to combine.
• Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours until vegetables are tender and stew is bubbling.
• Remove bay leaf and discard.
• Add peas.
• Cover and cook on high 15 to 20 minutes longer or until slightly thickened and peas are heated through.
• Season to taste with salt and pepper.

MY MOM'S BEEF STEW

Steps:

• Coat stewing beef in flour, I use a colander so that the excess easily goes through.
• Heat a large pot, add oil and then beef and onion.
• Cook, stirring occasionally until the outside is browned (you are not cooking it; just giving it a crust).
• Add water, Worcestershire sauce, or wine and spices (except salt and pepper).
• Add one 14 oz can of tomato soup, depending on your taste you may or may not want to add some or all of the second can. Start with one.
• Simmer for approximately 2 hours (it really depends on the size of the pieces of stewing beef and if you want them firm or more towards the shredded stage.
• After the beef is close to your desired texture add vegetable, another partial or full can of soup, and pepper. Salt is optional, as the tomato soup contains salt. Cook for 20 min or until vegetables are cooked to your liking.
• Stir occasionally through the cooking process so that it does not stick.
• * this feeds four in my family but it should feed six (they just like it a lot so eat more than they normally would.
• * dumpling are a perfect companion to this recipe.

MOM'S CROCK POT BEEF STEW

Steps:

• Sear meat in skillet, season lightly with salt, pepper, & garlic powder, cook till done, and transfer to crock pot.
• Chop and Dice potatoes, onion, and carrots.
• Transfer all veggies to crock pot.
• Add cans of French Onion soup, water, and other spices to your liking.
• Stir to combine ingredients.
• Cover & cook stew in crock pot for 6 hours on high or until meat and veggies are tender.
• Serve with biscuits or cornbread and Enjoy.

MOM'S BEEF STEW

Steps:

• Season meaet with salt and pepper.
• roll in flour and brown in oil.
• Add water, bouliion cubes, and seasonings.
• Simmer for minimum of 2 hours.
• Add more water if it becomes too thick.
• One hour before serving, add vegetables and simmer.

MOM'S BEEF STEW

Steps:

• Peel and cut potatoes into bite size chunks.
• Boil potatoes for about ten minutes.
• Fry meat tips on the stove top in a large sauce pan until cooked.
• Cut celery and carrots into desired chunks.
• Drain the water from the potatoes.
• Using a large stew pot mix potatoes, celery, meat tips and carrots into a large soup pot. Add the tomato paste and soup. And 1-2 cans of water (depending on your taste of thickness).
• Heat on medium (7 or 8).
• When it comes to a boil add garlic powder, Tabasco, pepper, salt, seasoning salt.
• Blend together using a medium soup spoon.
• Turn temp down to around a 5 or 6.
• Let boil for about five min and taste.
• Add any additional seasonings.
• Let cook for about 10 minutes.
• Serve with sour dough or french bread.