Economical Beef Stew Recipes

SIMPLE BEEF STEW

Steps:

• Heat oil in a large pot over medium-high heat. Add meat, flour, onion, and garlic; cook and stir until browned, 10 to 15 minutes.
• Add broth, tomatoes, potatoes, celery, and carrots, then stir in Creole seasoning and basil. Bring to a simmer. Reduce heat to maintain simmer and cook, uncovered, until potatoes are soft, meat is tender, and gravy is thick, about 1 hour.

ON THE CHEAP ONE POT BEEF STEW

Steps:

• In a large stock pot over medium heat, melt butter or add oil to cover bottom of pan. Add onions and cook stirring occasionally until lightly caramelized. Remove onions and set aside.
• Add more oil to pan. Dredge meat in flour and add to pan half at a time. Remove meat when well browned and deglaze pan with stock or water making sure to get all those brown bits off the bottom of the pan.
• Add meat and onions back to the pan. Add herbs, powders, bouillon and pepper (if not using stock you may need to add a couple more bouillon cubes and omit salt from recipe). Cover and simmer on low for 1 hour.
• Remove cover stir and add celery and carrots. Recover and simmer for 30 minutes.
• Remove cover and add potatoes. Simmer uncovered for 20 minutes or until tender.
• If gravy seem a little thin, take about 1/4 cup of hot gravy, add 1/4 cup of cold water to make it room temp and stir in 1 heaping tablespoon of flour. Stir this back into pot and simmer for 5 more minutes.
• Serve hot with bread.

ECONOMICAL BEEF STEW...

Steps:

• Fairly straightforward recipe, pre-heat oven to gas mark 5, or 190 C - I think around 350!
• Chop Beef into cubes if necessary; add to the pot & cover with Stock.
• Chop Onions, Celery, Carrots & Potato; add to the pot.
• Crush Garlic, Chop Thyme & Oregano; add to the pot.
• Stir in half a teaspoon of all spice and give the whole contents of the pot a good stir.
• Cook in the middle of the oven for 30 minutes.
• Prepare your dumplings while this is doing - see my other recipe.
• After 30 minutes, remove from the oven and put the dumplings on the top of the stew, puch them in gently so half of each is 'hidden' - they will sink into the stew.
• Cook again for another 20 minutes. After the 20 minutes, check the stew is not too dry (dumplings suck a lot of moisture up and so you may want to add another cup of boiling water). Once you have done that, or dodn't need to, cook for a final ten minutes.
• Serve. Either alone or with some fresh bread -- mmm.