Smiths Hearty Beef Stew Recipes

HEARTY BEEF STEW

Steps:

• In a 4-qt. Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all. Cover and bake at 325° for 3 hours, stirring occasionally, or until the meat and vegetables are tender. Remove bay leaves before serving.

CLASSIC, HEARTY BEEF STEW

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
• Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
• Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
• Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
• Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
• Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

SMITH'S HEARTY BEEF STEW

Steps:

• Add oil to stew pot and heat on stove at medium high heat
• Mix flour, salt, pepper
• Add stew meat to flour mixture to coat meat well.
• Transfer meat to hot oil in stew pot and sear well on all sides. Meat does not need to be cooked done just well seared.
• Add beef stock and broth to same pot after meat is seared. Then add Rotel and bring to a boil. Boil for 30 minutes on medium high heat.
• Add potato's, onions, and carrots to pot.
• With mixture lightly boiling add 1/2 teaspoon baking soda and stir. Let fizz die out and add French onion soup packet and mushroom soup. Stir well
• Add beef flavor Better than Bullion and seasoning salt. Stir. Turn down heat to low for 1hour. Stir occasionally to prevent sticking to the bottom