Margarets Beef Stew Recipes

BEEF STEW

Provided by Marcela Valladolid

Categories main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 16

Beef Stew image

Steps:

Combine the beef, garlic, onions and 12 cups of water in a large pot. Sprinkle with salt and bring to a boil. Reduce to a simmer, cover and simmer for 30 minutes.
Uncover the pot and skim off the foam and grease. Add the potatoes, corn, carrots, celery and zucchini. Cover and continue simmering for 30 more minutes.
Add the kale and simmer for 5 minutes. Turn the heat off and serve with lime wedges, hot sauce, warm corn tortillas and bread. Garnish with chopped cilantro and parsley.

Ingredients

1 1/2 pounds beef top sirloin steak, cut into 1-inch cubes
4 cloves garlic, peeled
1/2 medium white onion, quartered
Kosher salt
6 baby red potatoes, cut into 1/4-inch cubes
3 ears corn, cut into thirds
2 carrots, cut into 1-inch rounds
1 stalk celery, cut into 2-inch pieces
1 zucchini, cut into 2-inch chunks
3 kale leaves, stems discarded, leaves torn
Lime wedges, for serving
Hot sauce, for serving
Warm corn tortillas, for serving
Bread, for serving
Chopped fresh cilantro, for garnish
Chopped fresh parsley, for garnish

MARGARET'S OLD-TIMEY BEEF STEW

This recipe was received from one of my best friends, Margaret Hanks, in Abilene, Texas. She made this stew for her church parish Ladies Luncheon. It is still one of my all time favorite stews. It is hearty and filling. I serve it with warm, crusty French Bread.

Provided by Miss Annie

Categories Stew

Time 3h20m

Yield 5-6 serving(s)

Number Of Ingredients 16

Margaret's Old-Timey Beef Stew image

Steps:

Brown the beef, in small batches, in oil.
Return browned beef to the pot.
Add the next 11 ingredients and bring to a boil.
Cover, lower heat and simmer for 2 hours.
When meat is almost done, add the carrots, onions, and potatoes.
Cover and cook until vegetables are tender.
If you want the stew thicker, mix 1/2 cup cold water with 1/4 cup flour.
Push vegetables and meat to one side of the pan and stir in flour mixture into stew.
Cook and stir until gravey thickens and boils.
Remove bay leaves before serving.

Nutrition Facts : Calories 641.6, Fat 41.3, SaturatedFat 15.2, Cholesterol 125.2, Sodium 1575.1, Carbohydrate 30.8, Fiber 5.1, Sugar 9.7, Protein 36.4

Ingredients

2 lbs beef chuck, cut into cubes
2 tablespoons oil
1 onion, sliced
4 cups boiling water
1 tablespoon salt
1 teaspoon pepper
2 cloves garlic, minced
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1/2 teaspoon paprika
2 bay leaves
1 dash allspice or 1 dash ground cloves
6 carrots, quartered
1 lb onions, small,whole or 2 medium onions, quartered
2 cups potatoes, diced

MARGARET'S BEEF STEW

This recipe comes from the first "What's Cooking at Moody's Diner" cookbook. Moody's Diner is a vintage 1930's Diner in Waldoboro, Maine and every year when I went to visit, my grandmother would take me there to get breakfast. I never had this recipe at Moody's, but this is my favorite stew that my mom made when I was growing up, and I want to make sure I don't lose this recipe. The barley was her addition to this stew, and she always made it in a crock pot, although I'll give the instructions to make it in a pot on the stove as well. Mainer's shorten "oleomargarine" to "oleo", unlike all the rest of the world that shortens it to "margarine", so in the recipe, where it calls for oleo, it is asking for margarine or butter. You can use a bag of frozen stew veggies instead of preparing the fresh ones, to make it a bit faster to put together, and if you use quick barley, add it in the last half hour or so of cooking, so it doesn't get mushy. This recipe is great served with homemade yeast rolls, or biscuits.

Provided by Mommy2two

Categories Stocks

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Margaret's Beef Stew image

Steps:

Combine oleo and flour in a pot with a heavy bottom over low heat, or a crockpot on low.
Add catsup and boiling water.
Add beef, onions, vegetables, and barley.
Bring to boil and simmer until beef is tender or,
In crockpot, simmer all day on low.

Nutrition Facts : Calories 388.2, Fat 5.8, SaturatedFat 2.4, Cholesterol 72.6, Sodium 484.5, Carbohydrate 55.5, Fiber 7.9, Sugar 12.2, Protein 31.1

Ingredients

2 tablespoons oleo (margarine or butter)
2 tablespoons flour
1/2 cup catsup (ketchup)
3 cups boiling water
1 lb stewing beef, cubed
1 onion, diced
4 -5 carrots, scrubbed and sliced
3 -4 potatoes, scrubbed and diced
1/4 cup barley
salt and pepper, to taste

MARGARET'S KEFTEDES (GREEK MEATBALLS)

This is my yia yia's recipe--a family favorite straight from the village of Kyparissia. Serve as an appetizer or with tzatziki, Greek salata, and pita or pasta for a full meal. They taste best served at room temp and make for wonderful leftovers. If you don't care for lamb, try using all beef instead.

Provided by Shandeen Gemanis

Categories World Cuisine Recipes European Greek

Time 55m

Yield 4

Number Of Ingredients 12

Margaret's Keftedes (Greek Meatballs) image

Steps:

Moisten the bread pieces with the milk in a large bowl, and set aside. Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process until the onion is finely chopped. Add the onion mixture to the bowl with the moist bread, along with the beef, lamb, and eggs. Mix with your hands until thoroughly blended.
Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter. Place the flour in a shallow pan, and roll the balls in the flour to coat. Shake off any excess flour, and place the meatballs onto a plate or baking sheet, pressing to flatten slightly. This will keep them from rolling away.
Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until nicely browned on the outside, and no longer pink in the center, about 10 minutes; drain on a paper towel-lined plate. Repeat with remaining meatballs.

Nutrition Facts : Calories 521.6 calories, Carbohydrate 28.6 g, Cholesterol 259.1 mg, Fat 31.5 g, Fiber 1.7 g, Protein 29.7 g, SaturatedFat 9.1 g, Sodium 892.6 mg, Sugar 3 g

Ingredients

4 slices white bread, torn into pieces
2 tablespoons milk
1 clove garlic
1 onion, quartered
4 teaspoons dried mint
1 teaspoon salt
ground black pepper to taste
½ pound ground beef
½ pound ground lamb
4 eggs
½ cup all-purpose flour for dredging
vegetable oil for frying

GRANDMA'S HOMEMADE BEEF STEW

Just like grandma used to make. Very little work goes into this homemade beef stew but it was always made with love. Serve with saltine crackers or yeast rolls.

Provided by COTTNBLOSM

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h25m

Yield 8

Number Of Ingredients 12

Grandma's Homemade Beef Stew image

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.

Nutrition Facts : Calories 366 calories, Carbohydrate 32.6 g, Cholesterol 62.6 mg, Fat 16.4 g, Fiber 7.2 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 657 mg, Sugar 8.4 g

Ingredients

2 pounds cubed beef stew meat, trimmed
6 cups water
1 large yellow onion, cut into large chunks
salt and ground black pepper to taste
6 large carrots, cut into 1/2-inch pieces
5 red potatoes, cut into small chunks
5 stalks celery, cut into 1/2-inch pieces
1 (15 ounce) can green beans, drained
1 (15 ounce) can corn, drained
1 (15 ounce) can sweet peas, drained
1 (14.5 ounce) can crushed tomatoes
1 (6.5 ounce) can tomato sauce

HEARTY BEEF STEW

5 minutes of prep for a rich, wholesome stew? You can't beat that.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 2h10m

Number Of Ingredients 6

Hearty Beef Stew image

Steps:

Preheat oven to 375 degrees. In a large heavy pot, toss beef with flour. Stir in tomatoes, 1 teaspoon salt, 1/2 teaspoon pepper, and 4 cups water. Bring to a boil over medium-high, transfer to oven, and cook 1 hour. Stir in potatoes and cook until beef and potatoes are tender, about 1 hour more. Stir in peas and carrots and let sit 5 minutes before serving.

Nutrition Facts : Calories 495 g, Fat 22 g, Fiber 5 g, Protein 39 g, SaturatedFat 9 g

Ingredients

1 1/2 pounds beef chuck, cut into 1-inch pieces
1/4 cup all-purpose flour
2 cans (14.5 ounces each) diced tomatoes with green chiles
Coarse salt and pepper
3/4 pound small potatoes, halved
1/2 pound frozen peas and carrots, thawed

ANCIENT GRAIN BEEF STEW

My version of beef stew is comfort food with a healthy twist. I use lentils and red quinoa rather than potatoes. If leftover stew seems too thick, add more beef stock when reheating. -Margaret Roscoe, Keystone Heights, Florida

Provided by Taste of Home

Categories Dinner

Time 6h25m

Yield 10 servings.

Number Of Ingredients 13

Ancient Grain Beef Stew image

Steps:

Heat oil in a large skillet over medium heat. Add beef; brown on all sides. Transfer meat and drippings to a 5- or 6-qt. slow cooker. Stir in the remaining ingredients. Cook, covered, on low for 6-8 hours, until meat is tender. Discard bay leaves.

Nutrition Facts : Calories 261 calories, Fat 7g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 797mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges

Ingredients

2 tablespoons olive oil
1 pound beef stew meat, cut into 1-inch cubes
4 celery ribs with leaves, chopped
2 medium carrots, peeled and chopped
1 large onion, chopped
1-1/2 cups dried lentils, rinsed
1/2 cup red quinoa, rinsed
5 large bay leaves
2 teaspoons ground cumin
1-1/2 teaspoons salt
1 teaspoon dried tarragon
1/2 teaspoon pepper
2 cartons (32 ounces each) beef stock

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Margarets Beef Stew Recipes

BEEF STEW

MARGARET'S OLD-TIMEY BEEF STEW

This recipe was received from one of my best friends, Margaret Hanks, in Abilene, Texas. She made this stew for her church parish Ladies Luncheon. It is still one of my all time favorite stews. It is hearty and filling. I serve it with warm, crusty French Bread.

MARGARET'S BEEF STEW

MARGARET'S KEFTEDES (GREEK MEATBALLS)

GRANDMA'S HOMEMADE BEEF STEW

Just like grandma used to make. Very little work goes into this homemade beef stew but it was always made with love. Serve with saltine crackers or yeast rolls.

HEARTY BEEF STEW

5 minutes of prep for a rich, wholesome stew? You can't beat that.

ANCIENT GRAIN BEEF STEW

My version of beef stew is comfort food with a healthy twist. I use lentils and red quinoa rather than potatoes. If leftover stew seems too thick, add more beef stock when reheating. -Margaret Roscoe, Keystone Heights, Florida

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