All American Beef Stew Recipes

CLASSIC BEEF STEW

Steps:

• In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
• Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
• Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
• In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.

ALL-AMERICAN BEEF STEW

Steps:

• Place 1/2 cup flour, seasoned salt and 1/4 teaspoon pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat., In a Dutch oven, brown meat in oil in batches. Remove and set aside. Add 4 cups water to the pan, stirring to loosen browned bits. Add the onion, Worcestershire sauce, lemon juice, garlic, sugar, salt, paprika, allspice, bay leaf and remaining pepper. Return beef to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in potatoes and carrots. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat and vegetables are tender. , Combine remaining flour and water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf.

OLD-FASHIONED BEEF STEW

Steps:

• Gather the ingredients.
• On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight-fitting lid).
• When it begins to smoke slightly, add the beef and brown on all sides. Do so in batches if necessary. Add the salt and pepper as the beef browns.
• Once browned, remove the beef with a slotted spoon or tongs and set aside.
• Add the onions and sauté for about 5 minutes, until softened.
• Reduce heat to medium-low and add the flour. Cook for 2 minutes stirring often. Add the garlic and cook for 1 minute.
• Add wine and deglaze the pan , scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.
• Simmer the wine for 5 minutes and then add the beef, thyme, rosemary, and bay leaf. Top with the broth. Bring back to a gentle simmer, cover, and cook on very low for about 1 hour.
• Add potatoes, celery, and carrots and simmer, covered, for another 30 minutes, or until the meat and vegetables are tender. Taste and adjust seasoning.
• Turn off the heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired.

ALL-AMERICAN BEEF STEW RECIPE

Steps:

• Combine stock, tomato paste, anchovies, gelatin, soy sauce, and Worcestershire sauce in a blender and blend on high speed until homogenous. Set aside.
• Add mushrooms to Dutch oven and cook, stirring, until liquid is released and mushrooms begin to brown, about 6 minutes, lowering heat as necessary to prevent scorching. Add diced carrots and pearl onions and cook, stirring, until well-browned on all sides. Season to taste with salt and pepper, transfer to a bowl, and set aside.
• Add wine or sherry, scrape up browned bits with a wooden spoon, and cook until reduced by 3/4, about 3 minutes. Add broth mixture and bring to a simmer. Remove from heat.
• Remove stew from oven. If necessary, place over a burner and simmer for up to 15 minutes to reduce to desired consistency. Stir in peas. Season to taste with salt and pepper if necessary. Serve immediately, or refrigerate overnight or for up to 5 days and reheat to serve.

ALL AMERICAN BEEF STEW

Steps:

• Pat meat dry with paper towels. Season with 1/4 t salt and 1/4 t pepper. In heavy Dutch oven, heat 2T oil over medium high heat. Add beef in 3 or 4 batches and cook, turning, until well browned, 5-7 minutes per batch. Remove to plate and pour off any fat. Reduce heat to medium. Add bacon and chopped onion to pot. Cook, stirring occasionally, until onion is golden, about 8 minutes. Add thyme, rosemary, bay leaves, wine and tomato paste to pot. Whisk to combine and scrape up browned bits from bottom of pot. Add 3C beef broth and beef along with any juices that have collected on plate. Bring to a boil. Reduce heat to medium low, cover and simmer till beef is tender but not falling apart, 2 to 2 1/2 hours. Meanwhile, in medium skillet, heat remaining 1T oil over medium high heat. Add mushrooms and pearl onions and cook, stirring frequently, till browned, about 5 minutes. Gently stir mushroom mixture, carrots and potatoes into stew. Bring to a simmer. Cook 15 minutes or longer till potatoes tender. Whisk flour into remaining 1 cup cold beef broth; stir into pot. Season with remaining 1/4 t each salt and pepper. Simmer 15 minutes, stirring occasionally, till vegetables are tender. Remove and discard bay leaves before serving.