Looking for a good beef stew recipe.
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Kim - posted on 11/03/2009
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
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).
Emily - posted on 10/20/2009
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.
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
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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