Easy Beef Stew Over Rice Or Noodles Recipes

Steps:

• In a large Dutch oven or heavy pot, heat oil over high. Add beef, season with salt and pepper, and cook until seared and brown, about 6 minutes. Add onion and season with salt and pepper. Cook until onion begins to soften (reducing heat, if necessary), about 5 minutes. Stir in flour until beef and onion are coated and cook 1 to 2 minutes (do not burn). Add broth and 3 cups water, stirring and scraping up browned bits. Bring to a boil; reduce to a simmer and cook until beef is tender, about 25 minutes.
• Add carrots and potatoes and cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes. Season with salt and pepper. To serve, stir in parsley and vinegar.

Steps:

• saute veggies in the 2 TB olive oil and a little salt and pepper in a larege pan until soft (10 mins) -
• remove and set aside.
• salt and pepper meat then sprinkle with flour to coat all sides.
• Brown meat well on all sides in 2 T olive oil about 10 minutes,
• deglaze the pan with the sherry- getting up all the bits,
• add soup and vegetables and stir until bubbly.
• serve over rice or egg noodles with green salad.

Steps:

• Warm gravy with stock in medium saucepan over medium high heat. Thicken with cornstarch mixture if necessary. Bring to a simmer. Stir in beef, carrots, potatoes and peas. Toss noodles with butter and parsley. Top noodles with beef stew.

Steps:

• In a 7-qt. Dutch oven, heat 1 tablespoon oil over medium-high heat; brown half the beef. Remove from pan. Repeat with additional oil and remaining beef., In same pan, saute carrots and onion in remaining oil until onion is tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato paste, salt, pepper, broth, beef and, if desired, parsley; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours., Stir in potatoes, beans and cheese; bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, until beef and vegetables are tender, 15-20 minutes, stirring occasionally. Stir in spinach until wilted.

Steps:

• In a small skillet, brown beef and onion in oil; drain. Transfer to a 1-1/2-qt. slow cooker., In a small bowl, combine 1/2 cup water, ketchup, brown sugar, Worcestershire sauce, paprika and mustard; pour over meat. Cover and cook on low until meat is tender, about 5 hours. , Combine flour and remaining water until smooth; stir into meat mixture. Cover and cook until thickened, about 30 minutes longer. , Meanwhile, cook noodles according to package directions; drain. Stir in parsley if desired. Serve with beef.

Steps:

• Preheat oven to 300 degrees.
• In 3 quart dutch oven, or any heavy bottom stove to oven proof pan with lid, brown beef in EVOO (you may have to do in batches), remove beef from pan leaving approx one T. oil remaining in pan - add more EVOO if needed.
• Add onions scraping brown bits off the bottom - approximately 2 minutes.
• Add mushrooms and garlic.
• Saute onion, mushrooms, and garlic for additional 2 minutes.
• Add red wine, soup, 1/2 soup can of water, parsley, salt, and pepper to taste.
• Once flavor is satisfactory add beef back into dutch oven, cover, and then put into oven for 2-3 hours or until beef is tender. I find two hours to be plenty but it may require more time to ensure beef is tender to your taste,
• Serve over buttered egg noodles or rice. Enjoy!

Steps:

• Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
• Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.