Classic Hearty Beef Stew Oamc Recipes

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.

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.

Steps:

• If fresh, use in 2-3 days. If frozen, no need to defrost.
• 1. Remove bag of potatoes and peas, set aside in refrigerator.
• 2. Add remaining contents of beef bag to slow cooker and add 1 cup of water. Cook for 7-8 hours on low (minimum internal temperature of 145°F).
• 3. 20 to 30 minutes before serving, add potatoes and peas to, mix well and let simmer.
• 4. Salt and pepper to taste.
• again, I usually just dump things inches.