Easybeefstew Recipes

Steps:

• Heat oil in a large pot over medium-high heat. Add meat, flour, onion, and garlic; cook and stir until browned, 10 to 15 minutes.
• Add broth, tomatoes, potatoes, celery, and carrots, then stir in Creole seasoning and basil. Bring to a simmer. Reduce heat to maintain simmer and cook, uncovered, until potatoes are soft, meat is tender, and gravy is thick, about 1 hour.

Steps:

• In a resealable plastic bag, combine the flour, salt and pepper. Add beef cubes, a few at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add the soup, water, onion and basil; mix well. Cover and bake at 350° for 1 hour. Add potatoes and carrots. Bake 1 hour longer or until meat and vegetables are tender.

Steps:

• Bring meat, water and barbecue sauce to boil in Dutch oven or large deep skillet; cover. Simmer on medium-low heat 1 hour.
• Add vegetables; stir. Cook, covered, 1 hour or until meat and vegetables are tender, stirring occasionally.
• Stir in steak sauce; cook 2 min.

Steps:

• In a medium mixing bowl put flour and teaspoon each salt and pepper, mix.
• Toss the beef cubes in the flour until coated.
• In a soup pot heat the olive oil over medium high heat until the oil blooms.
• Reserving the extra flour in the bowl, add the meat to the soup pot and cook until the meat is browned on all sides.
• Add carrot, onion, and potatoes to pot sprinkling the remaining flour over the veggies to coat.
• Mix the meat, veggies, and flour thoroughly and cook for 3-4 minutes, or until veggies start to soften.
• Add all three tins of beef broth and bring to a boil.
• Boil until veggies are tender, add the worcestershire sauce, season to taste with salt and pepper.

Steps:

• Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
• Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt and pepper. Cook beef in skillet about 5 minutes, stirring frequently, until brown; drain.
• Mix gravy and tomatoes in 3 1/2- to 6-quart slow cooker. Stir in beef and remaining ingredients.
• Cover and cook on low heat setting 8 to 9 hours or until vegetables and beef are tender.

Steps:

• Preheat oven to 300°F. Mix all ingredients in large casserole dish; cover.
• Bake 2-1/2 to 3 hours or until meat and vegetables are tender, stirring after each hour.
• Remove and discard bay leaf.

Steps:

• Brown and tenderize the stew meat.
• Chop the onion.
• Dice the potatoes.
• Place all the ingredients in the crockpot except the stew meat.
• Add 1/3 cup water.
• Place the stew meat on top of the rest of the ingredients in the crockpot.
• Cook on low for eight hours.

Steps:

• Cut the beef into cubes, then season generously with salt and pepper.
• Heat the canola oil in a large Dutch oven or pot over medium high heat. Working in batches, sear the beef on all sides until well browned. Do not overcrowd the pan. Transfer the meat to a plate and set aside.
• Add the onion, celery, carrots, and garlic to the pan and cook until tender, about 5 minutes.
• Add the tomato paste to the center of the pot and cook for 1 minute. Stir the tomato paste into the vegetables and continue cooking until fragrant, about 5 minutes.
• Pour in the wine to deglaze the pan, scraping up any browned bits from the bottom of the pot with a wooden spoon.
• Add the beef stock and tomatoes and stir to combine, then add the rosemary, thyme, pepper, salt, and bay leaf. Return the beef to the pot, making sure it is submerged in the braising liquid.
• Bring to a boil, then cover, reduce the heat to low, and simmer until the meat is tender, about 3 hours.
• Shred larger pieces of beef with a fork or tongs. Serve the braised beef and sauce over cooked egg noodles.
• Enjoy!