San Antonio Beef Stew Recipes

SAN ANTONIO STEW

Steps:

• Brown the beef stew meat in the oil in a large Dutch oven. Stir in the broth and the next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer for 1 hour, stirring occasionally.
• Add the tomatoes, carrots, corn, and zucchini; cover and simmer for 25 minutes or until the vegetables are tender.
• Combine 1/2 cup water and flour; stir until smooth. Add the flour mixture to the meat mixture; cook over medium heat until thickened, stirring occasionally.

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.

JIMMY'S WRIGLEYVILLE GRILL SAN ANTONIO ITALIAN BEEF

Steps:

• Preheat oven to 350 degrees F.
• Rub beef with garlic, oregano, black pepper and fennel. Sprinkle with salt. Put beef in a deep pan and add the stock to the bottom of the pan along with the bay leaves. Place in the oven and roast for 2 hours, or until the center of the beef reaches 135 to 140 degrees F. Remove from the oven; let sit at room temperature 30 minutes. Refrigerate the beef in the pan for 3 hours, or until the center of beef is cold.
• Remove the pan from the refrigerator. Slice the beef paper thin. Reheat the pan juices and strain them. Add the sliced beef to the hot "au jus" (pan sauce). Dip each roll in the au jus, open them slightly and fill with beef and peppers.

SAN ANTONIO CHILI CON CARNE

Steps:

• 1. Brown meat; add onions and garlic and saute lightly; stir in spices; add tomatoes and broth; bring to a boil; reduce heat and simmer for 2 to 3 hours. * Adjust spices to desired heat level; serve with fresh chopped cilantro, onion, shredded cheese, sour cream, corn chips. You can also add a can of pinto or kidney beans if you like.

CLASSIC BEEF STEW

Steps:

• In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.

CARNE GUISADA (MEXICAN BEEF STEW)

Steps:

• Preheat oven to 350 degrees F.
• Toss meat pieces with flour, then brown quickly in oil in an ovenproof Dutch oven.
• Add onion, garlic, jalapeño, beef stock, tomato paste, cumin and chili powder; bring to a simmer on the stove.
• Cover Dutch oven and place in the preheated oven, baking for about 2 to 2-1/2 hours, until meat is extremely tender.
• Serve as is, or on rice, or folded into warm tortillas.