Ranch Stew Recipes

RANCH STEW AKA COWBOY STEW

Steps:

• Brown the meat with the onion, green pepper and garlic. Do not drain.
• Add undrained vegetables and and seasoning.
• Simmer a minimum of 20 minutes.

TEXAS RANCH-STYLE STEW

Steps:

• Cook pasta according to package directions. , Meanwhile, in a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Drain pasta; stir into stew.

RANCH STEW

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the beans, corn and tomatoes; bring to a boil. Reduce heat. , In a small bowl, combine biscuit mix and milk just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 12 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately.

COWGIRL STEW

Steps:

• Heat oil in a large pot over medium heat. Crumble ground beef into the pot; cook and stir until completely browned, 5 to 7 minutes. Add water, corn, tomatoes, ranch-style beans, potatoes, onion, green bell pepper, celery, chili powder, sugar, garlic powder, salt, and black pepper to the beef; stir. Cover the pot and bring the mixture to a boil. Reduce heat to medium-low and cook at a simmer until potatoes are tender, about 1 hour.

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

RANCH BEEF STEW

Steps:

• Place meat in 1 quart baking dish.
• Brown in slow oven at 325F for 45 min, stirring occasionally.
• Add 1 cup of water to dish.
• Cover, bake for 1 hr or until meat is tender.
• Meanwhile, cook carrots in remaining 2 cups water.
• When partially cooked, add potatoes and cook until all tender.
• Add onions and peas.
• Put vegetables into beef dish.
• Thicken liquid from vegs. with flour if desired.
• Add worcestershire sauce, salt, and pepper to liquid.
• Pour over meat and vegs.
• Cover and return to oven for 20 minute.