Super Stew Recipes

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:

• 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:

• Combine flour, pepper and salt. Dredge beef cubes well on all sides with flour mixture. Reserve remaining flour for thicker gravy.
• Brown meat in oil in large Dutch oven, working in batches if necessary. Remove meat. Saute onion, green peppers, celery, garlic in pan drippings for 10 minutes. Add carrots, potatoes, turnips, rutabaga, broth, red pepper seasoning, marjoram and parsley.
• Bring to a boil. Add meat.
• Cover; simmer 1 1/2 hours until meat is tender, adding more broth if mixture becomes too dry. For a thicker gravy, mix together 1/4 cup cold water and reserved flour mixture in small bowl and make a smooth paste. Remove meat and vegetables with a slotted spoon into serving bowl.
• Stir flour mixture into pan liquids. Cook over medium heat, stirring constantly until mixture is thick and bubbly.
• Pour over meat and vegetables.
• Serve with a crusty French bread.