Super Simple 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:

• Season beef cubes to taste with salt and pepper.
• Melt butter in a heavy medium skillet over high heat; add beef and saute until browned on all sides, about 5 minutes.
• Using slotted spoon, remove beef to a bowl.
• Lower heat to medium-low and add carrots and onions, toss to coat with pan juices.
• Add flour while stirring and continue to stir 1 minute to lightly toast the flour.
• Stir in broth and ale slowly, then return the beef (and any juices in the bowl) to the pan.
• Cover and let simmer until beef and carrots are tender, stirring occasionally, about 15 minutes or so.
• Season again with salt and pepper to taste and serve.

Steps:

• Place meat in the bottom of a 4 quart crock pot. Lightly season with salt and pepper.
• Add veggies in layers, season each layer.
• Cover meat and veggies with the sauce.
• Cover and cook on low for 8-10 hours.
• If stew is too soupy for your taste, sprinkle in some more tapioca and stir until desired consistency. This can be done up to 1/2 hour before serving.

Steps:

• Preheat oven to 180oC.
• Roll beef in flour mixed with paprika.
• Placed in an enamelled cast-iron casserole that will hold ingredients comfortably with not too much extra space.
• Add canned tomatoes to the meat.
• Add remaining ingredients to casserole and stir.
• Press a piece of baking paper over contents and cover with lid.
• Cook in oven, undisturbed, for 1 1/2 hours.
• Taste for seasoning, check if meat is tender and cook longer if necessary.
• Great served with mashed potatoes.

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Steps:

• In a large saucepan or pot or electric skillet, brown the stew beef in the oil.
• Add water, 1 small onion, salt, Worcestershire, and pepper.
• Cover and simmer 45 minutes or until beef is almost tender, stirring occasionally.
• Add potatoes, carrots, and onion.
• Cover and simmer 30 minutes or until vegetables are tender.
• Stir in ketchup and wine. You can eliminate the wine form the recipe if need be, just add 1/4 cup more water instead.
• Cover and simmer for 15 minutes.
• Stir in the peas.
• Cover and simmer for 5 more minutes.
• If desired, you can thicken the sauce with a flour/water mixture.

Steps:

• In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
• Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
• Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
• In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.

Steps:

• Preheat oven to 300 degrees.
• In 3 quart dutch oven, or any heavy bottom stove to oven proof pan with lid, brown beef in EVOO (you may have to do in batches), remove beef from pan leaving approx one T. oil remaining in pan - add more EVOO if needed.
• Add onions scraping brown bits off the bottom - approximately 2 minutes.
• Add mushrooms and garlic.
• Saute onion, mushrooms, and garlic for additional 2 minutes.
• Add red wine, soup, 1/2 soup can of water, parsley, salt, and pepper to taste.
• Once flavor is satisfactory add beef back into dutch oven, cover, and then put into oven for 2-3 hours or until beef is tender. I find two hours to be plenty but it may require more time to ensure beef is tender to your taste,
• Serve over buttered egg noodles or rice. Enjoy!

Steps:

• Bring meat, water and barbecue sauce to boil in Dutch oven or large deep skillet; cover. Simmer on medium-low heat 1 hour.
• Add vegetables; stir. Cook, covered, 1 hour or until meat and vegetables are tender, stirring occasionally.
• Stir in steak sauce; cook 2 min.

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.