Dads Stew Meat Recipes

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DAD'S STEW MEAT

This is the easiest, tastiest, "get better soon" or comfort stew that you will ever make As the title suggests, I stole this one from my Dad. These were his tips for me a long time ago: 1. Cut the tomatoes so that any skin you get is bite size or smaller (the rest will dissolve) 2. Cut the meat bite size or smaller, it will be easier to eat (my sister was picky, actually, but whatever works) ALSO, I have made this plenty of times w/o meat at all. We called it "Fried tomatoes" when we were growing up, but it's really a simple, fresh tomato soup.

Provided by sarsalam

Categories     Stew

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 6



Dad's Stew Meat image

Steps:

  • In medium sauce pan, heat oil to low/medium heat, saute onion.
  • Dice the tomatoes just small enough the skin is bite size.
  • Cut meat into bite size or smaller pieces, removing fat if needed.
  • When onions are translucent, add meat (if desired) and cover with lid.
  • If you added meat, raise temp to medium and cook until the meat is done. Add diced tomatoes, cover and bring to a boil.
  • Reduce to simmer and cook until tomatoes have dissolved (~20min), stirring occasionally.
  • Add salt to taste, cook additional 3min and serve with french bread.

Nutrition Facts : Calories 91.3, Fat 5, SaturatedFat 0.7, Sodium 11.8, Carbohydrate 11.4, Fiber 3.1, Sugar 7, Protein 2.2

1 -2 tablespoon olive oil
1 onion, white, diced
1 lb beef stew meat (optional)
5 tomatoes, diced (preferably on the vine)
salt
French bread

OLD-FASHIONED BEEF STEW

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Categories     dinner, one pot, soups and stews, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12



Old-Fashioned Beef Stew image

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.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

DAD'S BEEF STEW

I'm not exactly sure where my dad got this recipe, but it's fool proof and very very tasty. On day 2 I'll pour some leftover stew over egg noodles for a sort of stroganoff. On day 3 I add 1 tbsp soy sauce and 1 tsp curry paste, then serve over white rice for a sort of Japanese beef curry.

Provided by ahoxx080

Categories     Stew

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 12



Dad's Beef Stew image

Steps:

  • 1. In a frying pan melt the butter, then brown onions thoroughly.
  • 2. Remove onions from frying pan and place in a large pot, leaving some of the butter behind in the frying pan.
  • 3. Place flour, salt, and pepper into gallon sized ziplock bag, add beef cubes, and mix so that all sides of the beef cubes are covered.
  • 4. Brown beef in the same frying pan as onions in the leftover butter. When all sides of beef are browned, deglaze frying pan with some water, and pour contents into pot with onions.
  • 5. Add beef stock, carrots, celery, and bay leaf to pot, simmer for 1 hour.
  • 6. Add potatoes to pot, continue simmering until potatoes are done (about 30 minutes).
  • 7. Add can of corn and water to achieve desired consistency.
  • 8. Remove bay leaf and serve.

4 onions, chopped
1/2 cup butter
1 1/2-2 lbs beef stew meat, cubed
1/4 cup flour
salt & pepper
1 (32 ounce) carton beef stock
2 medium carrots, sliced
4 stalks celery, sliced
1 bay leaf
5 medium potatoes, peeled and chopped
1 (12 ounce) can corn
water

OLD-FASHIONED BEEF STEW

I took my Grandmother's recipe, trimmed the fat and enhanced the flavor.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Yield 6

Number Of Ingredients 14



Old-Fashioned Beef Stew image

Steps:

  • Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
  • Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
  • Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
  • Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
  • In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 29.8 g, Cholesterol 53.7 mg, Fat 15.7 g, Fiber 5.6 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 393.4 mg, Sugar 6.9 g

1 pound lean beef chuck, trimmed and cut into 1 inch cubes
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
2 onions, thinly sliced
2 cups fresh sliced mushrooms
2 cloves garlic, minced
2 teaspoons tomato paste
2 cups beef broth
4 cups sliced carrots
2 russet potatoes, sliced into 1/4 inch slices
1 cup chopped fresh green beans
1 tablespoon cornstarch
1 tablespoon cold water
¼ cup chopped parsley

DAD'S NEW ZEALAND MINCE STEW

Hmmmmm... I'm not sure if it's chili, or stew or a shepherds pie without the crust, but there is nothing like it over some toast on a cold night, rich and hearty, just downright yummy if you ask me. We always experiment a little with our ingredients but it always comes out great. I'm thinking of going and making a pot right now, oh and it's even better the days after you make it, just go ahead and microwave some, put it on baked potatoes, roll it up in bread, use it anyway you like.

Provided by Kat

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h45m

Yield 8

Number Of Ingredients 14



Dad's New Zealand Mince Stew image

Steps:

  • Heat oil in a large pot over medium heat. Saute onions until browned; remove from pot, and set aside. Add ground beef to pot, and cook until evenly brown. Add garlic, and cook for 2 minutes. Stir in browned onions, and cook on high heat for 3 to 5 minutes. Stir in 1 cup of water. Reduce heat, cover, and simmer for 20 minutes.
  • Stir in ketchup, beef stock, and teriyaki sauce. Season with pepper, curry powder, garlic powder, and onion powder. Cover, and simmer for about 2 hours.
  • Mix together 1 tablespoon flour and 1/2 cup water. Stir into stew, and cook until thickened.

Nutrition Facts : Calories 474.3 calories, Carbohydrate 25.4 g, Cholesterol 96.5 mg, Fat 32.4 g, Fiber 2.2 g, Protein 21.9 g, SaturatedFat 12.6 g, Sodium 934.7 mg, Sugar 17.5 g

1 tablespoon vegetable oil
3 large onions, sliced
2 pounds ground beef
2 cloves garlic, chopped
1 cup water
2 cups ketchup
1 cup beef stock
2 tablespoons teriyaki sauce
3 tablespoons black pepper
1 tablespoon curry powder
1 teaspoon garlic powder
1 tablespoon onion powder
1 tablespoon all-purpose flour
½ cup water

DAD'S BEEF HEART STEW

Am posting this recipe in memory of my dad who passed away Oct. 14, 2009. He made this every year when we butchered a beef and we always looked forward to him making this. This is time consuming, but makes a huge amount and freezes well. We seldom froze any though, as we usually ate it until it was gone!

Provided by sklhczech

Categories     For Large Groups

Time 9h

Yield 20 serving(s)

Number Of Ingredients 9



Dad's Beef Heart Stew image

Steps:

  • Place beef heart in large kettle and cover with 12 cups water. I use a large stockpot for this. Bring to a boil over medium heat and simmer for 4-5 hours or until heart is tender. May need to add more water while cooking to keep meat covered. I usually add at least 4 more cups of water while it is cooking.
  • Once heart is tender, remove heart from broth and let cool. Cube meat into 1-2 inch pieces and return to broth.
  • Add in onions, potatoes, carrots and bay leaves. Cook on medium low heat for at least 4 hours.
  • Stir in mushrooms, mushroom soup and barley. Simmer at least another hour or until barley is tender.
  • Remove bay leaves before serving.
  • The longer this cooks, the better it is. I have made this by cooking the heart one day, letting the heart and the broth cool over night and then putting it on the stove and finishing it the next day.
  • Can also make this by cooking the heart on the stove, let cool and cube the meat, then put all remaining ingredients into a large roaster and cover and put in the oven and bake at 300 for 6 hours.

1 beef heart
12 -16 cups water
2 large onions, roughly chopped
8 potatoes, peeled and cubed
6 carrots, peeled and sliced
1 (26 ounce) can cream of mushroom soup
1 (10 ounce) can sliced mushrooms, drained
2 bay leaves
1 (11 ounce) box quick-cooking barley

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