Grandma Bessies Beef Stew Recipes

Steps:

• If it is cool or cold weather, it is best to put this in the oven (or a crock pot) and let cook for a while.
• Take a large pot (I use a dutch oven) on med high heat and add whole bottle of ketchup.
• Fill empty bottle with water and rinse out bottle with it, Pour this water in pot with ketchup.
• Add carrots, celery, potatoes, garlic and onion.
• When all of this has been cooking for a 1/2 hour or so, coat meat with flour and brown in large pan with a little oil.
• Cover with a lid and let this simmer for a few minutes.
• Meat will be soooooo tender.
• add meat mixture (oil, drippings and all) to the veggies.
• Mix well.
• Add the salt and pepper.
• Let this cook until it is thick and the veggies are tender.
• The"secret" is the ketchup.
• The stew doesn't taste a thing like ketchup though.

Steps:

• Rinse and pat dry the roast. Coat the roast evenly with the flour; season with salt and pepper.
• Heat the olive oil in a skillet over medium-high heat. Add the garlic to the hot oil; sear the beef in the oil until all sides are slightly browned. Transfer the roast to a slow cooker. Pour the water over the roast.
• Cook on Low for 5 hours. Add the anise seed and sesame seed to the slow cooker and cook another 4 hours. Add the green bell pepper and continue cooking until the meat is tender and easily pulled apart, about 1 hour more.

Steps:

• On a piece of wax paper, mix together flour, salt, and pepper. Roll beef cubes in the mixture to coat. Shake off excess. In a medium Dutch oven, melt shortening over high heat. When very hot, working in batches so as not to crowd the pan, add beef and cook until brown. As each batch is finished set aside.
• Return beef to the Dutch oven, and add 4 cups boiling water. Stand back, as it will splatter. Stir, and add lemon juice, Worcestershire sauce, sugar, onion, bay leaves, and allspice. Reduce heat, cover, and simmer until meat is tender, 1 1/2 to 2 hours. Add carrots, onions, and potatoes, and cook until vegetables are tender when pierced with the tip of a knife, 30 to 45 minutes more.

Steps:

• Cube the steak and season well with salt and pepper.
• Heat 1 tbsp of oil in a large, heavy pot (I used enameled cast iron).
• Add the steak and brown on all sides. Remove to a plate.
• Add the remaining olive oil and bring back to temperature, then add the onion, carrots, celery, mushrooms and peppers.
• Cook, stirring, for about 15 minutes, until they begin to soften.
• Add the cauliflower, beans, garlic, fresh tomatoes, corn and potatoes and stir inches.
• Pour in the diced tomatoes and broth and stir in the salt, cocoa, allspice, cumin, thyme, paprika, Worcestershire, soy sauce, ketchup and tomato paste.
• Bring to a boil, then reduce heat to a simmer and add back the beef.
• Partially cover and cook, stirring every hour or so, for 3 hours.
• Cover the pot completely and cook, stirring every hour or so, for 3 hours.
• Stir in the peas and Veloutine, bring back to a boil and cook until thickened.
• Taste and add salt and pepper as needed.

Steps:

• In a large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Steps:

• Place stew meat, water, onion, salt, and pepper in a large stockpot. Cook over medium heat until meat is fork-tender, about 45 minutes. Do not drain.
• Add carrots and potatoes to the stew, stir, and cook over medium heat for 20 minutes. Stir in celery, green beans, corn, peas, crushed tomatoes, and tomato sauce. Reduce heat to medium-low and let cook for about 1 hour.