Perfect Beef Stew Recipes

Steps:

• Place dressing and meat in large resealable plastic bag. Refrigerate 30 minutes to marinate. Meanwhile, cook bacon in large saucepan on medium heat 5 minutes, or until crisp. Remove bacon from saucepan: drain.
• Add onions and mushrooms; cook on medium-high heat 10 minutes., or until softened. remove meat from marinade; discard marinade. add meat, carrots, potatoes, tomatoes with their liquid, the broth and bacon to saucepan. Bring to boil, stirring occasionally. Reduce hear to low; cover and simmer 1 hour and 15 minutes.
• Simmer uncovered, 15 minutes or until meat is tender and sauce is thickened, stirring occasionally.

Steps:

• Arrange a rack in the lower third of the oven and preheat to 275 degrees F. Tie the parsley, thyme, rosemary and bay leaves together with kitchen twine.
• Heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate.
• Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about 6 minutes. Add the carrots and celery and continue to cook until they are brightly colored and fragrant, about 4 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pot, and cook until it evaporates, about 4 minutes. Sprinkle the vegetables with the flour, stir to evenly coat them and cook for 1 minute. Add the broth, potatoes, tomatoes and the reserved beef with any accumulated juices. Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.
• Cover the pot and then transfer to the oven. Bake until the beef is tender but still holds its shape, 1 1/2 to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.

Steps:

• Heat 2 TBSPs oil in large skillet, season meat with salt and pepper, stir meat in oil until slightly browned.
• Transfer meat into crock-pot and add onions and 2 TBSPs oil to skillet, reduce heat to medium-sauté onions until golden brown, mix with meat.
• Sauté leeks briefly in skillet and add to meat and onions in crock pot.
• Add wine, tomatoes with juices, garlic, herbs, hoisin sauce, water, and bay leaves.
• Simmer for 4-5 hours on low setting, or 2 on high.
• Add carrots and potatoes and beef broth. Cook another 2 hours.
• Add mushrooms. Cook for final hour on low setting.
• Uncover, increase heat, stir until thickened-add cornstarch if necessary. Discard bay leaves.
• Sprinkle with parsley and serve.

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.