Chunky Beef Stew Recipes

Steps:

• In a Dutch oven, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Add the beef, corn, tomatoes, peas, tomato sauce, ketchup, mustard and seasonings. Cover and simmer for 30 minutes. Add macaroni; simmer 10 minutes longer or until heated through.

Steps:

• Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot, then add the ground beef. Cook until browned, 7 to 8 minutes. Add the garlic and cook for 2 minutes, then return the chuck roast back to the pot with the beer and tomatoes.
• Using scissors, snip the guajillo chiles into small strips. Add to the mixture and bring to a boil. Add the chili powder, cumin, oregano and 2 tablespoons salt, then reduce to a simmer and cook for an additional 10 minutes to allow the flavors to combine.
• Mix the masa with enough water to form a paste, then add it to the pot. Add the pinto and kidney beans and cook until the chili thickens, 5 to 10 minutes. Adjust the seasoning and simmer for 1 hour.
• Serve with fixings such as pico de gallo, sour cream and lime wedges.

Steps:

• In a Dutch oven, cook the beef, carrots, celery and onion in oil until beef is browned; drain. Add the broth, garlic, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until beef and vegetables are tender., Combine the cornstarch and water until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add browning sauce if desired.

Steps:

• In a large pot over medium high heat, saute the ground beef for about 5 minutes, or until tender. Drain excess fat. Add the tomato-vegetable juice and bring to a boil.
• Add the potatoes, vegetables and onion and bring back to a boil. Reduce heat to low and simmer for about 30 minutes, or until potatoes are tender. Salt and pepper to taste.

Steps:

• In a large pot, saute the onion, bell pepper, and garlic in hot oil, until tender.
• Add in the mushrooms, eggplant, and zucchini; stir.
• Add the beef broth and wine; bring the mixture to boiling; reduce heat.
• Simmer, covered, for 8-10 minutes or until vegetables are tender.
• Add in the tomatoes with juice, basil, and salt and pepper to taste; cook until heated through.
• Ladle stew into individual bowls; sprinkle with provolone cheese.

Steps:

• Dust meat with 1 tablespoons flour. Brown in oil in a large pot. Sprinkle with 1/4 cup flour, salt and pepper. Stir to combine.
• Stir in onion, garlic, tomato paste, thyme, and bay leaf. Add water. Bring to a boil. Reduce heat and simmer, covered, for 2 1/2 hours.
• Add carrots and turnip. Simmer, covered, for 25 minutes. Add more water, if needed.
• Add potatoes. Simmer, covered, for 20 minutes, or until vegetables are done. About 15 minutes before this is done, taste broth and adjust seasonings to suit your taste.