MAMA'S STEW BEEF
Steps:
- In a large bowl, combine the beef, ketchup, green seasoning, garlic powder, onion powder and some salt and pepper. Marinate for 30 minutes.
- Heat a large pot over high heat. Add the oil and sugar, and cook until the sugar is caramelized. Add the seasoned beef and cook, stirring vigorously, until browned, about 5 minutes. Lower the heat to medium-high and cook undisturbed for another 5 minutes. Slowly add just enough water to cover the beef. Cook for 30 minutes, then lower the heat to a simmer and cook until the meat is tender, about 25 minutes more.
CLASSIC, HEARTY BEEF STEW
This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!
Provided by Matthew Francis
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h35m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
- Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
- Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
- Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
- Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
- Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g
BEEF STEW WITH FLUFFY PITA
Steps:
- Add the beef to a large mixing bowl. Season all over with 1 teaspoon salt and a generous amount of black pepper. Toss the beef in with 2 tablespoons of the flour to coat.
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. When the oil is hot, brown the beef on all sides, in batches, 4 to 6 minutes per batch. Remove the browned beef to a bowl and set aside.
- Add 1 tablespoon of olive oil into the pot. Add the onions and carrots. Stir to coat the vegetables in the oil and season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion begins to wilt, 4 to 6 minutes. Add the tomato paste and thyme and stir to coat the vegetables. Add the remaining flour and stir to combine. Let the flour toast for a minute, then pour in the wine. Bring to a boil over medium heat and cook until slightly thickened and reduced, 3 to 5 minutes. Add the beef stock and bay leaves and adjust the heat so the sauce is at a moderate simmer. Return the beef and juices to the pot. Cover and reduce to a simmer, stirring occasionally, until the beef is fork tender, 2 to 2 1/2 hours, removing the lid in the last 15 minutes to reduce the sauce.
- When the beef is almost done, heat a medium skillet over medium heat and add the remaining tablespoon of the olive oil. When the oil is hot, add the pearl onions, 1/4 teaspoon salt and a few grinds of pepper. Cook, tossing occasionally, until browned all over, 3 to 4 minutes. Add to the stew in the last 15 minutes of cooking,
- Remove and discard the bay leaves (and thyme stems if using sprigs). Serve and garnish with parsley leaves and pita on the side.
- In the bowl of a stand mixer fitted with a dough hook, mix together the water, yeast and sugar just to dissolve. Add the salt and oil, and then gradually add the flour. Increase the speed to medium-high and mix for 7 to 10 minutes, adding just enough additional flour so that the dough no longer sticks to the bowl. Do not add too much flour. The dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray and then place the dough in the bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature for 2 hours, or until it has doubled in size.
- Turn the dough onto a clean work surface and divide it into 8 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. place the balls 1-inch apart on a piece of parchment paper, cover them with plastic wrap, and let them rise for 30 minutes.
- Set an oven rack in the middle position. Preheat the oven to 500 degrees F. Line two baking sheets with parchment.
- With a rolling pin, roll out the balls of dough into 6-inch circles. Place them on the baking sheets and bake for about 5 minutes, or until they're puffy and just starting to brown.
MAMA MILLER'S BEEF STEW
This is basically the way my grandmother made beef stew. It's not a fancy stew....it's just plain country cooking. If she added more vegetables to the recipe, she called it soup. My grandmother made a roux to thicken her stew. I have changed the recipe to include the addition of a can of beef gravy instead of the roux. The beef gravy acts as a thickening agent and gives the stew a really rich brown color. I serve it with cabbage & apple salad & cornbread. I don't advise freezing this stew because I have found that the potatoes tend to get mushy. The prep time & cook times listed are approximate.
Provided by Julie in TX
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put flour, 1/2 teaspoon salt& 1/4 teaspoon pepper in a zip lock bag.
- Put the stew meat into the bag with the flour mixture.
- Zip the bag shut and shake until the meat is lightly coated with the flour mixture.
- Pour vegetable oil 1/4 inch deep into a large pot.
- Heat over medium heat.
- Brown the beef in the hot oil.
- Remove the beef from the pan.
- Discard the oil.
- Put the beef back into the pan and add the canned tomatoes, onion, celery& carrots.
- Add enough water to completely cover the meat& vegetables.
- Bring to a boil and immediately reduce the heat.
- Simmer until the meat is tender.
- Add boiling water during cooking period if necessary.
- When in the meat is tender, add the potatoes.
- Make sure all the ingredients are covered with liquid.
- Add 1 teaspoon salt and 1/4 teaspoon pepper.
- When the potatoes are tender, add the beef gravy and bring back to a boil.
- Remove the stew from the heat and serve.
Nutrition Facts : Calories 527.5, Fat 23.6, SaturatedFat 9.5, Cholesterol 77.4, Sodium 1298.2, Carbohydrate 52, Fiber 8.3, Sugar 10.9, Protein 28.4
MAMA'S TRIED AND TRUE BEEF STEW
I love my Mama's beef Stew! It is always a winner for picky manly eaters and easily adjusted too! (p.s. Great with dumplings as well, just make sure there is plenty of liquid so the soup doesn't dry up and burn, or for GF(gluten-free) Stew Omit all flour and it works out great too!)
Provided by S. Conley
Categories Stew
Time 4h
Yield 6-9 serving(s)
Number Of Ingredients 21
Steps:
- Coat meat with group 1.
- Brown in stewing pot with oil and onions, then add cooking wine and water.
- Once browned add all of group 3 and simmer for 1 1/2 - 2 hours until tender.
- Remove bay leaf and Add group 4 simmering 1 hour until tender, however, omitting the " ** " produce until 20 minute before end of cooking time.
- Thicken with 1/4 Cup flour and 1/4 Cup water (if not adding dumplings or not going GF.).
Nutrition Facts : Calories 334.1, Fat 7.7, SaturatedFat 1.1, Cholesterol 0.2, Sodium 993, Carbohydrate 59, Fiber 8.6, Sugar 8.7, Protein 8.1
MOM'S HEARTY BEEF STEW WITH DUMPLINGS
My mom's beef stew recipe that she's perfected over 25 years. Tender chunks of beef couple with hearty vegetables in a rich gravy for a soul-warming treat. And Oh! The dumplings!
Provided by ambikins
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h40m
Yield 8
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.
- Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.
- In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.
- To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough.
- Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.
Nutrition Facts : Calories 514.6 calories, Carbohydrate 64.7 g, Cholesterol 62.1 mg, Fat 15.1 g, Fiber 6.5 g, Protein 29.7 g, SaturatedFat 4.7 g, Sodium 1261.3 mg, Sugar 5.3 g
MAMA MELLY'S BEEF STEW
Steps:
- melt a little butter in slow cooker set to brown. Cut beef into cubes and toss with a bit of flour. Add meet to cooker and brown. Add a little water scraping and stirring into a gravy. Add carrots and onions. Add water Or red wine as needed. Let onions soften. Add chopped potatoes. Pour in can of tomato sauce. Simmer for at least one hour.
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MAMA'S HEARTY BEEF STEW RECIPE | MOMS WHO THINK
From momswhothink.com
5/5 (1)Category Main CourseCuisine AmericanTotal Time 2 hrs 30 mins
- Combine flour, pepper, and celery salt in large bowl. Drop in meat, few pieces at a time; toss until well coated. Reserve leftover flour.
- Heat oil in Dutch oven or deep kettle. When hot, slowly sauté floured meat in it – a few pieces at a time – until richly browned on all sides. Remove each piece as it browns.
- Add minced onion and garlic to oil in kettle and simmer until just tender; stir in leftover flour, until smooth and blended.
MOM'S SLOW COOKER BEEF STEW RECIPE | AMBITIOUS KITCHEN
From ambitiouskitchen.com
4.8/5 (117)Calories 410 per servingCategory Dairy Free, Dinner, Gluten Free, Slow Cooker
- Add 1 tablespoon olive oil to a large skillet and place over medium high heat. Add beef, season with salt and pepper and brown in batches, so that you give the meat room for a nice sear. This should take about 5 minute per batch of meat. Transfer to large 6 or 8-quart slow cooker.
- Next add in beef broth, dry red wine, tomato paste, worcestershire sauce, balsamic vinegar, thyme and salt and pepper. Stir together with the beef until combined, then add in garlic, onion chunks, carrots and diced potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours. I prefer to cook this slow and low so that the beef become really tender and the flavors have time to meld together.
- Next, remove 1 cup of beef broth from the slow cooker and transfer to a medium bowl. Whisk in ¼ cup flour until there aren’t any lumps remaining. Add back to the slow cooker and stir to combine. Add in frozen peas and cook uncovered on HIGH for 10-15 more minutes until beef stew thickens up a bit. Serve immediately with toasted french bread, cornbread, crackers, or biscuits. Serves 6.
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