Ww Texas Beef Stew Recipes

Steps:

• In a Dutch oven or large saucepan, cook beef until no longer pink, adding oil if desired; drain. Add onion, garlic powder, pepper and water; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat is almost tender. , Add tomatoes, cumin and salt; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender.

Steps:

• Sprinkle the beef with the salt & pepper. Spray a dutch oven with Pam. Sear the beef, in batches, over med-hi heat until browned, about 3 minutes. Transfer each batch to a plate.
• Add the next 6 ingredients and cook until golden. Stir in the beef, tomatoes, and bay leaf. Bring to a boil. Simmer, covered, until beef is tender, approximately 1 1/2 hours.
• Cut 1 ear of corn crosswise into 1 inch pieces. Remove the kernels form the remaining cob. Add all the corn to the stew and cook 10 minutes. Stir in the cilantro and vinegar. Discard the bay leaf.

Steps:

• Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot.
• Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients., Cover and cook on low until heated through, 6-8 hours.

Steps:

• In a large, heavy pot, over medium heat, add the oil.
• Season the beef and pork with salt and pepper.
• Sear the meat, in batches, for 2 minutes on all sides.
• Add the red wine to deglaze (about 1 minute).
• Add the onions, garlic, and hot pepper.
• Cover with water (approx. 3-4 quarts).
• Bring to a boil, reduce heat to medium low, and simmer until tender (approx. 3 hours) Season the chicken with salt, pepper and essence.
• Add the chicken during the last 1 ½ hours of cooking.
• Remove the meat, chicken and vegetables, set aside to cool.
• Discard the vegetables.
• Add the remaining vegetables to the pot.
• Continue to cook for 1 hour.
• After the meat is cool, cube the beef and pork into 1" pieces.
• Remove the skin and bones from the chicken and cube into 1" pieces.
• Add the cubed meat to the vegetables.
• Continue to cook for 30 minutes.
• Re-season if necessary.
• Ladle into serving bowls.
• Serve with fresh bread or corn bread.

Steps:

• Cook the bacon in a nonstick Dutch oven set over medium heat until crisp. With a slotted spoon, transfer to a paper towel to drain. Remove all but 2 teaspoons of the drippings from the Dutch oven.
• Meanwhile, pat the beef chunks dry with paper towels; Put the beef, flour, paprika and Montreal steak spice and flour in a large zip-close plastic bag. Shake the bag until the beef is evenly coated with the flour.
• Heat the drippings in the Dutch oven over medium-high heat. Add half of the beef and cook until browned on all sides, about 5 minutes. Transfer to a plate. Repeat with the remaining beef.
• (Don't worry if it looks like it is overcooking -- once you add the veggies the crust on the bottom of the pan will scrape up easily and will add flavour and richness to the stew!).
• Crumble the bacon; set aside.
• Add the onions, carrots, celery, turnip, mushrooms, green beans and garlic to the Dutch oven. Cook, stirring frequently to scrape up the browned bits from the bottom of the pot, until the onions are golden, about 3 minutes. Stir in the beef, bacon, beer, coffee, beef broth, ketchup, HP sauce, Splenda Brown sugar, Worcestershire sauce, bay leaves, crushed red pepper, and bring to a boil. Reduce the heat and simmer, partially covered, 2 hours. Add the potatoes and simmer until the beef and potatoes are fork-tender, about 40 minutes.
• Add more beef broth if it becomes too dry as the potatoes cook.
• Gradually mix the corn starch with water in a seperate cup until smooth. Add to the simmering stew. Stir until thickened.
• Mix in Herbes de Provence 15 minutes prior to serving.

Steps:

• Combine first 10 ingredients in a large slow cooker.
• Cook, covered, on high for 3 or 4 hours or until meat is tender.
• Stir together flour and water. Stir into meat mixture and cook on high setting 1 hour or until thickened.