Favorite Beef Stew Recipe?

BEEF STEW WITH RED WINE

1-2 cups flour

2 pounds beef, cubed

1/2 cup butter or olive oil

2 cups red wine, (merlot is best)

5 cups prepared beef buillion or beef stock

5 carrots, thickly sliced, washed, pared

7 stalks celery, sliced

2 medium onions, diced

5 cloves garlic, minced

5 medium potatoes, cubed

2 bay leaves

a pinch of paprika

1 tablespoon parsley, minced

pepper, to taste

In a large frying pan, heat 1/2 the butter or olive oil and sauté the carrots, celery, onion, potatoes, and garlic until slightly browned. Set aside.

Combine flour, paprika, parsley, and some pepper in a shallow bowl, and roll the beef in it until well coated on all sides. Melt remaining butter or pour oil into in a large stew pot, and then add meat.

Sauté the meat until well browned. Add the previously prepared vegetables and sauté for about two minutes with the beef in the stew pot.

Add the wine, and sauté another three or four minutes.

While the pot is hot, pour in the prepared bouillon and the bay Leaves and allow to simmer covered for about 2-5 hours. After such time the vegetables and beef should be very tender.

At this point remove the lid, sift in any additional flour required to thicken to desired consistency (use fresh flour - not from bowl), and allow the liquid to simmer 30 minutes or until ready.

OR

HOMEMADE VEGETABLE BEEF STEW

3/4 lb. lean stew beef, cooked

1 (46 oz.) can tomato juice

1 (16 oz.) can corn (kernel)

1 (16 oz.) can creamed corn

1 (10 or 20 oz.) frozen limas

4 big potatoes, diced

2 onions, chopped

3 lg. carrots, chopped into thin coins

1 (10 oz.) can beef broth

1 tbsp. parsley flakes

1 tbsp. celery seed

1/3 c. sugar

3 tbsp. corn oil (or Puritan)

Brown stew beef in 1/2 chopped onion and 3 tablespoons of Puritan oil, add 1 can beef broth, cover, bring to boil and then simmer until beef is tender. (I use a 3 quart pressure cooker and it only takes 30 minutes.)

While beef is cooking, combine tomato juice, 1 can kernel corn, limas, diced potatoes, chopped onions, chopped carrots, spices, salt and pepper, sugar, stir to mix all ingredients, bring to boil, then reduce to simmer and add stew beef; simmer for 1 hour, add creamed corn, stir, cook for 10 minutes more. Tastes better the next day.

JM

The wine is optional and may not be something young children would like. It may be left out with excellent results.

Baking the stew results in very tender meat pieces.

Beef Stew is best when made a day ahead of serving.

Salt and pspper to taste.

Beef Stew

1/2 cup smoked bacon , diced I use 1/2 pound

1 tablespoon vegetable oil

4 pounds stewing beef, cut into 2 inch cubes

4 medium onions cut into quarters

4 small carrots, thickly cut,or a 1 pound bag of fresh baby carrots

1 small whole onion stuck with 2 cloves

1 15 ounce can diced tomatoes or 3 large fresh tomatoes chopped

2 cloves garlic

2 sprigs parsley ot 1 tablespoon dried parsley

1 stalk celery thinkly chopped

2 bay leaves crumbled salt and fresh ground pepper to taste.

1/2 teaspoon dreid orange peel

1 cup Tawny Port wine ( optional) wine helps make the meat tender

1/2 cup beef broth or stock ( 1 small can)

desired amount of all purpose potatoes cut on half or quarters, boiled.

1. Heat the oven to 250 degrees.

2, In an oven proof Dutch oven ove medium heat brown the bacon in the oil, Remove the bacon and set aside.

3. Places ome flour in a bowl and add 1 tablespoon paprika. Flour the meat in this. The paprika assists in the meat browning.

4. Brown the meat over high heat in the bacon grease, about one third at a time. You may need to add some oil.

5. In the Dutch oven add all the meat and remaining ingredients and the cookerd bacon you set aside . If not using wine add either 1 cup more broth or water. Mix all together gently.

6. Heat on the stove until boiling, cover and bake in the oven 5 hours.

7. While the meat is baking peel and boil the potatoes on top of the stove in until tender. When the stew is out of the oven you may add it or serve with the potatoes on the plate beside the stew.

I have found cooking potatoes with the stew causes the potatoes to be either under or over cooked. My Grandma always cooked them seperate and I have found that the best idea.

I tried this one last winter and it turned out perfect! Awesome flavor.

Beef Stew

2 1/2 pounds good quality chuck beef, cut into 1 1/2-inch cubes

1 (750-ml bottle) good red wine

2 whole garlic cloves, smashed

3 bay leaves

2 cups all-purpose flour

Kosher salt

Freshly ground black pepper

Good olive oil

2 yellow onions, cut into 1-inch cubes

1 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks

1/2 pound white mushrooms, stems discarded and cut in 1/2

1 pound small potatoes, halved or quartered

1 tablespoon minced garlic (3 cloves)

2 cups or 1 (14 1/2-ounce can) chicken stock or broth

1 large (or 2 small) branch fresh rosemary

1/2 cup chopped sun-dried tomatoes

2 tablespoons Worcestershire sauce

1 (10-ounce) package frozen peas

Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.

The next day, preheat the oven to 300 degrees F.

Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.

Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F.

Before serving, stir in the frozen peas, season to taste, and serve hot.

2 pounds beef stew meat, cut into 1-inch cubes

4 medium carrots, cut into 1-inch pieces

2 medium onions, cut into eighths

4 garlic cloves, finely chopped

1 can (28 oz) Progresso® diced tomatoes, undrained

1/3 cup uncooked quick-cooking tapioca

1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves

1 tablespoon cumin seed

1 teaspoon salt

8 ears Green Giant® Nibblers® frozen corn-on-the-cob or 1 box (9 oz) Green Giant® Niblets® frozen whole kernel corn

8 small new potatoes, cut in half (1 pound)

2 small zucchini, thinly sliced

1. Heat oven to 325ºF.

2. Mix all ingredients except corn, potatoes and zucchini in Dutch oven. Cover and bake 2 1/2 hours, stirring 2 or 3 times during the first 1 1/2 hours.

3. Stir in corn and potatoes. Cover and bake 1 to 1 1/2 hours longer or until beef and vegetables are tender.

4. Stir in zucchini. Cover and let stand 10 minutes.

a million lb stew meat a million great onion chopped a million/2 great bellpepper chopped a million clove of garlic diced a million 8oz can tomato sauce a million 14 oz..can beef broth 4 or 5 medium potatoes peeled and cubed 3/4 cup carrots peeled and sliced 1T Worcestershire sauce 2T creole seasoning 1t dried parsley a million/4t dried candy basil 2T olive oil combination the beef with the creole seasoning and the Worcestershire sauce. warmth the olive oil in a great pot. Saute the onions and bellpepper over med intense until eventually the onions are clean. upload the pro meat to the onions and peppers and brown on all aspects. whilst the beef is brown upload the tomato sauce, beef broth, parsley, basil, and garlic. convey to a rolling boil. I regularly shrink my potatoes and carrots whilst it gets to boiling. enable to boil for 15 minutes then upload the potatoes and carrots. upload in basic terms sufficient water to cover everthing, convey back to a boil, decrease warmth to low, hide and simmer for an hour. Serve over rice. get excitement from!

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