Anyone have a good beef stew recipe?

[midlight21]

I've got four more roasts in my freezer and I've made roast twice now. My husband wants a beef stew. Anyone have a good recipe?

[flash]

If you want something different, have you tried California Beef stew? Or do you want something more traditional?

[midlight21]

Well I have a recipe for French beef stew and DH is not all that fond of French things.....so yeah, a little more traditional.

[flash]

Well, I have a few recipes for alternate pot roasts:
Pot Roasts:
Pot Roast with Sweet and Sour Cabbage
Pepper Beef Pot Roast
Mexican-style Pot Roast
BBQ Pot Roast
Mushroom Sherry Pot Roast


But here is a classic Beef Stew. Improvise on the flavorings, flour, etc., however you want. I'll post some other recipes in my blog if you want more ideas.

Beef Stew
2 ½ pounds beef for stew
1/3 cup all-purpose flour
¼ cup salad oil
1 large onion, chopped
1 large garlic clove, minced
3 cups water
4 beef-bouillon cubes
1 tsp salt
½ teaspoon Worcestershire
¼ tsp pepper
5 medium potatoes cut into chunks
1 pound carrots, cut into chunks
1 10-ounce package frozen peas

Cut meat into 1-½ inch chunks. On waxed paper, coat stew meat with flour; reserve leftover flour. In 6-quart Dutch oven over medium high heat, heat oil.

Brown meat all over in oil, a few pieces at a time; remove pieces as they brown. Reduce heat to medium

To drippings in pan, add onion and garlic; cook 3 minutes, stirring, until onion is almost tender. Stir in reserved flour.

Gradually add water, bouillon, salt, Worcestershire, pepper; cook, stirring, until mixture is slight thickened.

Add meat; heat to boiling, stirring. Reduce heat to low; cover; simmer 2 ½ hours until almost tender, stirring occasionally.

Add potato and carrot chunks; over medium heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes.

Stir in frozen peas; cover and simmer 5 to 10 minutes or until all the vegetables are tender. Serve.

[homeCooking]

I use the same recipe. Sometimes I put a little bit of thyme. I put everything on the pressure cooker and in 25 minutes is done. I usually have food for two days and it's very healthy.

[paul nolan]

Good Gravy Beef Stew Recipe #29788
I made this up because it's just stuff we like. Dip the gravy up with sourdough rolls.
1 lb stew meat
1/2 cup flour
1 tablespoon vegetable oil
1 can beef broth
1 can condensed cream of mushroom soup
1 onion, chopped
4 large potatoes, cut up
peeled baby carrots

6 servings Change size or US/metric
Change to: servings US Metric

2 hours 10 minutes 10 mins prep

[baselle]

I don't have a recipe for beef stew, but I can tell you tricks on how to make a good one. These will work with beef, lamb, pork or game.

Dredge the meat in flour. I add salt, pepper and any kind of powdered herb to the flour.
Heat oil in a cast iron skillet - I use canola oil because I can get that good and hot without smoking. Fry the floured meat pieces until you get the brown you like. Remove the pieces and put in a cast iron pot with a lid. If you still have oil, fry/saute onion and garlic in it, then when that's done, add to your cast iron pot. Add about 2 cup of broth to the cast iron pot, then cover, put heat on low. Add whatever seasonings you like here.

Use whatever vegetables you like (might want to avoid the cabbage family - they don't smell appetizing when cooked for hours). I like to chop veggies about the same size as the meat pieces. Add hard vegetables first, then softer ones, peas last (if you want to use peas). Keep the heat low and slow and let it go for a couple of hours. If the sauce is stiff, add more water. If the stew seems a little soupy, take some of the sauce and mix a bit of flour in it, then add to the stew. Or if that's a bit taxing, mash one of the potatoes.

Stew is done when the meat is done.

[PrincessPerky]

Your supposed to have a recipie for that stuff?! (kidding)

Well sortof kidding, I do just dump the cut up beef (leftover usually here-would cook first if I had raw meat to work with) and then whatever gravy didn't get used on the roast, and some spices-garlic, onion, peper, soysauce, whatever you flavored the beef with) and a boulion or two and water (depending on how much gravy was left) some new carrots if none left over from the roast. (thicken as desired, cornstarch is prettier, thinner is better than flour flavored)

Then I put it over potatoes (or leftover mashed potatos if there are any), if not I might put it over rice.

I always get RAVE reviews when I make it, so I guess the lack of recipie hasn't hurt much. but I do have a road map of sorts.

[Fern]

I have a good beef stew recipe that calls for strong black tea as the liquid. If you're interested, i'll find it and list it here. I also have another that uses a lot of paprika which adds an interesting taste.

[shelbylovesmelby]

I used to really love beef stew. I'm always looking for a new recipie. But since I was pg w/ my oldest I can't look @ it w/out getting queasy to this day upon occasion. *LOL*

[markio26]

Easy Oven Beef Stew

Ingredients

2 lbs. beef stew meat, cut up
2 Tbsp. salad oil
1 can cream of mushroom soup
1 carrot, diced or shredded
1/3 cup water
1 can chopped mushrooms
2 Tbsp. dry onion soup mix

Directions

In large skillet, brown the stew meat in oil; transfer to 2 qt.
casserole. Combine remaining ingredients in a bowl; pour over
meat, bake, covered, at 350 degrees F for 2 1/2 hours.

[missschinn]

Get the beef cubes about two pounds. a pack of mccormick beef stew seasoning (two for more flavor) follow the instructions (it is a red paper pack in the seasoning aisle-dry) and use fresh vegetables opposed to frozen or canned. my add ins are worcestire sauce and sour cream. sometimes a little flour and salt. make it to your tasting. i make this all the time and it is a winner. i actually get requests for it. it has the homemade flavor and smell. i serve it with rice and grands biscuits. enjoy
note: flour for thickening the gravy. sour cream makes it creamy. ws for flavor and smell.

[Rachel Green]

Cream of mushroom soup really enhances the taste. I think peas, parsley and thyme will also add to the flavour and taste.

Originally Posted by paul nolan

Good Gravy Beef Stew Recipe #29788
I made this up because it's just stuff we like. Dip the gravy up with sourdough rolls.
1 lb stew meat
1/2 cup flour
1 tablespoon vegetable oil
1 can beef broth
1 can condensed cream of mushroom soup
1 onion, chopped
4 large potatoes, cut up
peeled baby carrots

6 servings Change size or US/metric
Change to: servings US Metric

2 hours 10 minutes 10 mins prep

[pg3]

Ingredients
For the beef stew
2 tbsp olive oil
25g/1oz butter
750g/1lb 10oz beef stewing steak, chopped into bite-sized pieces
2 tbsp plain flour
2 garlic cloves, crushed
175g/6oz baby onions, peeled
150g/5oz celery, cut into large chunks
150g/5oz carrots, cut into large chunks
2 leeks, roughly chopped
200g/7oz swede, cut into large chunks
150ml/5fl oz red wine
500ml/18fl oz beef stock
2 fresh bay leaves
3 tbsp fresh thyme leaves
3 tbsp chopped fresh flatleaf parsley
Worcestershire sauce, to taste
1 tbsp balsamic vinegar, or to taste
salt and freshly ground black pepper
For the dumplings
125g/4½oz plain flour, plus extra for dusting
1 tsp baking powder
pinch salt
60g/2½oz suet
water, to make a dough
To serve
mashed potato
1 tbsp chopped flatleaf parsley



Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.
3. Sprinkle over the flour and cook for a further 2-3 minutes.
4. Add the garlic and all the vegetables and fry for 1-2 minutes.
5. Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ground black pepper.
6. Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.
7. For the dumplings, sift the flour, baking powder and salt into a bowl.
8. Add the suet and enough water to form a thick dough.
9. With floured hands, roll spoonfuls of the dough into small balls.
10. After two hours, remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender.
11. To serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings. Sprinkle with chopped parsley.