Looking for a good beef stew recipe.

Tricia - posted on 10/19/2009 ( 3 moms have responded )

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I am looking for a good beef stew recipe. Nothing fancy.

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Kim - posted on 11/03/2009

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can of tomato soup
envelope onion soup mix (add water according to instructions)
stewing beef (i lightly brown it after i dust it with flour- this thickens the gravy enough)
3/4 - 1 cup of salsa
baby carrots
1big yellow onion and 4 potatoes roughly chopped up (use baby potatoes to save time)
1 can of corn

add water is you need it or a can of tomatoes

i put it in the oven for the afternoon at 350 and occasionally stir it. i make biscuits with 1/2 c shredded cheese in them, and a sprinkling of seasoning salt and pepper on top of the biscuits (for a bit of flavour).

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Emily - posted on 10/20/2009

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For my beef stew, I use sirloin steak because that is usually what we have in the freezer. You could use stew meat if you preferred.

Beef stew

1.5 pounds steak or stew meat, cut into 1 1/2-inch cubes
2 tablespoons vegetable oil
1 medium-large onion, chopped (1 cup)
2 potatoes (about 2 cups)
2 garlic cloves, minced
2 tablespoons all-purpose flour
1/2 cup full-bodied red wine
1 cups homemade chicken broth or low-sodium canned broth
1 bay leaves
1 teaspoon dried thyme leaves
2 large carrots, peeled and sliced 1/4 inch thick
1/2 cup (6 ounces) frozen peas
1/4 cup minced fresh parsley leaves


Place meat in a large bowl. Sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper; toss to coat. Heat 2 tablespoons oil over medium-high heat in a large nonreactive soup kettle; add meat to pan in two batches. Brown meat on all sides, about 5 minutes per batch, adding an additional 1 tablespoon oil if necessary. Transfer meat to a platter.
Add onions to pot; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté for about 30 seconds longer. Stir in flour and cook until lightly colored, 1 to 2 minutes. Stir in wine, scraping up any browned bits that may have stuck to pan. Add chicken broth, bay leaves and thyme; bring to simmer. Add meat and carrots and potatoes and return to a simmer, and simmer until meat and veggies are just tender, about an hour.
Add peas to fully cooked stew; cover and let stand to blend flavors, about 5 minutes. Stir in parsley, adjust seasonings and serve.

Becky - posted on 10/19/2009

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I like to make a chuck roast and use the leftovers for my stew.First I add a little water,whorchestershire sauce,& garlic,tightly cover it with foil and cook it at 375 for about 45 min then I turn it down to 325 and slow cook it for about 1 1/2 hrs.for about a 3 lb roast .Next I add baby carrots,peeled(sometimes I don't peel them)and quartered potatoes,a sliced whole yellow onion,salt & pepper to taste and bake at 375 for about 30 min. and then uncover and bake until the veggies and roast are browned-about 15 -20 min. You can also add a brown gravy over the roast when you add the veggies.Make you own gravy,use a jar gravy or an envelope mix.My mom always made a roast gravy with the broth from the roast,a little flour,& milk and shook it up in a jar to dissove the flour.Bring to boil and simmer until ready to serve.She served this separate. You can also serve the brown gravy separate.After a good meal or two from this roast I cut up the leftover meat and veggies into bite sizes,add a can of diced stewed tomatoes,your choice of veggies(canned or frozen corn&green beans,peas & carrots,more potatoes & carrots if needed).I also add a little more whorchestershire sauce,garlic,salt & pepper, and sometimes a small can of tomatoe sauce-according to how much stew I am making and how much leftovers there are to use.Just simmer for about 20 min and it's ready! While cleaning up after this roast meal I usually go ahead and make the stew and allow the flavors to meld together overnight or to when I am ready to serve the stew.The baking and simmering gives it the good taste.I've been making it this way for about 45 yrs and have no complaints! Best wishes!

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