One Hour Beef Stew 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:

• 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.

Steps:

• Place beef stew meat, condensed French onion soup, condensed cream of mushroom soup, mushrooms and dry red wine into a slow cooker. Cover and cook on low for 8 hours.

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Combine mushroom soup and water in a saucepan over low heat. Cook and stir until hot, 3 to 4 minutes.
• While soup is cooking, place meat in the bottom of a large casserole pan. Pour hot soup over top and toss to combine. Add potatoes, carrots, onions, and celery. Season with garlic powder, salt, and pepper.
• Cover casserole dish and cook in the preheated oven until meat is cooked through and tender, about 5 hours.

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Stir beef, potatoes, tomato-vegetable juice cocktail, carrots, celery, onion, tapioca, sugar, salt, and pepper together in a roasting pan; cover.
• Bake in preheated oven until beef and potatoes are tender, about 5 hours.

Steps:

• Roughly chop garlic, onion and celery and then chop in a food processor; cut beef into small, 3/4 inch cubes or cut into strips, the size of index finger; heat oil in a Dutch oven and saute beef until browned.
• Add chopped vegetables from food processor, tomato paste, thyme, bay leaf, parsley, salt and pepper; stir well to mix; add stock and wine and bring to a boil; reduce heat and simmer, covered, for 45 minutes.
• While meat is simmering, boil carrots and potatoes until tender-crisp, 5-10 minutes; drain and add to stew; add peas; the entire cooking time for the stew is 45 minutes; if stew is too thin, dissolve starch in 1 T cold water and whisk into stew; simmer 2-3 minutes and serve.

Steps:

• In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Combine the cubed chuck, carrots, onions, brown sugar, wine, tapioca, tomatoes, tomato sauce in a large baking dish. Season with salt and pepper to taste.
• Bake at 250 degrees F (120 degrees C) for 4 hours. Remove from oven and add stir in the potatoes, water chestnuts and mushrooms.
• Raise oven temperature to 300 degrees F (150 degrees C) for 1 more hour.

Steps:

• Place meat on bottom of 9 X 13 pan.
• Spread veggies over top.
• Mix sugar, salt and tapioca in small bowl and then sprinkle over all the meat and veggies.
• Mix V8 and ketchup in small bowl and pour over all.
• Cover tightly with foil and bake in oven at 250 for about 4-5 hours, no peeking.

Steps:

• In a large stock pot over medium heat, melt butter or add oil to cover bottom of pan. Add onions and cook stirring occasionally until lightly caramelized. Remove onions and set aside.
• Add more oil to pan. Dredge meat in flour and add to pan half at a time. Remove meat when well browned and deglaze pan with stock or water making sure to get all those brown bits off the bottom of the pan.
• Add meat and onions back to the pan. Add herbs, powders, bouillon and pepper (if not using stock you may need to add a couple more bouillon cubes and omit salt from recipe). Cover and simmer on low for 1 hour.
• Remove cover stir and add celery and carrots. Recover and simmer for 30 minutes.
• Remove cover and add potatoes. Simmer uncovered for 20 minutes or until tender.
• If gravy seem a little thin, take about 1/4 cup of hot gravy, add 1/4 cup of cold water to make it room temp and stir in 1 heaping tablespoon of flour. Stir this back into pot and simmer for 5 more minutes.
• Serve hot with bread.

Steps:

• Combine all above ingredients into a large baking dish; cover with aluminum foil.
• Bake for 5 hours at 250 degrees-- NO PEEKING!

Steps:

• Mix ingredients well in dutch oven and cover.
• Bake at 300 degrees for five hours.
• Do not peek.
• (I confess I do peek at about four hours to see if it's tender and thick enough!).

Steps:

• There is no need to brown the meat first. Simply combine all ingredients in a large casserole or roaster.
• Bake at 300 F for 4 hours.
• Adjust the amounts of the ingredients to make this stew your very own creation .

Steps:

• Mix in crockpot.
• cook 8 hours on low.