Family Favorite Stew Recipes

BEST EVER ONE POT BEEF STEW

Steps:

• Preheat your oven to 325 degrees Fahrenheit.
• Place a large Dutch Oven pot over medium-high heat and warm the olive oil in it.
• Season the beef with salt and pepper and add to the hot pot, just so the beef covers the bottom of the pot (Don't overcrowd as this will prevent the browning process. Brown the beef in batches if necessary.).
• Brown the beef pieces on each side just until they're beautifully caramelized, sprinkling the flour over the beef as it browns, about 1 teaspoon at a time.
• Remove the beef from the pot to a plate after it has browned (don't worry about cooking it through at this point!) and add the thyme, smoked paprika, onions, garlic, carrots and celery to the pot.
• Stir the vegetables around to catch all the drippings left in the pot from the meat and add the beef back into the pot after the onions are almost translucent.
• Add the red wine, the Worcestershire Sauce, and the tomato paste. Give everything a good stir and let the liquid cook down (it's important to let the wine cook off for a good 4-5 minutes before adding the other liquid).
• Once the wine liquid has reduced for several minutes and it has thickened, add the tomato sauce, the beef stock and the potatoes.
• Give everything a good stir, scraping any bits off the bottom of the pot.
• Make sure the potatoes are nicely nestled into the liquid and add the lid to the pot. Place the pot in the oven at 325 degrees Fahrenheit for about 3 to 3 and a half hours.
• Every hour or so, lift the lid of the pot and give everything a quick stir.
• If you'd like to add the frozen green beans (they're totally optional and I only add them about 50% of the times I make this dish), stir them in during the last 30 minutes of cooking so they don't get soggy.
• You'll know the stew is done after the allotted time has passed and the beef pieces fall apart when you touch them with a fork.
• Serve in deep bowls with a piece of crusty bread for dipping, and a sprinkling of fresh parsley for garnish (if desired).

SLOW-COOKED FAMILY-FAVORITE BEEF STEW

Steps:

• On waxed paper, sprinkle beef with 2 tablespoons flour, 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. In 10-inch skillet, heat about 1 tablespoon of oil over medium-high heat. Add coated beef; cook and stir 4 to 6 minutes or until browned, stirring occasionally.
• In 4- to 6-quart slow cooker, layer potatoes, onions and carrots. Add browned beef; sprinkle with any remaining flour mixture. Top with gravy and tomatoes.
• Cover; cook on Low heat setting 8 to 10 hours.
• Before serving, in small bowl, blend 3 remaining tablespoons flour with 1/4 cup cold water. Stir into stew. Increase heat setting to High; cover and cook 10 minutes longer or until thickened.

BEST EVER BEEF STEW

Steps:

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.

FAMILY-FAVORITE STEW

Steps:

• Heat oven to 425°F. In ovenproof Dutch oven, cook beef over medium heat, stirring occasionally, until brown; drain. Stir in water, tomatoes, tomato paste and vegetables. Heat to full boil, stirring occasionally; remove from heat.
• In medium bowl, stir Bisquick mix and milk until soft dough forms. Drop by 6 spoonfuls onto beef mixture.
• Bake uncovered 20 to 25 minutes or until biscuits are golden brown and stew is bubbly.

SLOW-COOKED FAMILY-FAVORITE BEEF STEW RECIPE - (4.2/5)

Steps:

• 1. On waxed paper or in a bowl sprinkle beef with 2 tablespoons flour, 1 teaspoon of salt and 1/2 teaspoon of pepper, toss to coat. In a 10 inch skillet, heat about 1 tablespoon of oil over medium high heat. Add coated beef; cook and stir 4 to 6 minutes or until browned stirring occasionally. 2. In 4 to 6 quart slow cooker layer potatoes, onions and carrots. Add browned beef; sprinkle with any remaining flour mixture. Top with gravy and tomatoes. 3. Cover; cook on Low heat setting for 6 hours. 4. Before serving check to see if gravy is thick enough. If you prefer it thicker, mix 3 tablespoons flour with 1/4 cup cold water. Stir into stew. Increase heat setting to High; cover and cook 10 minutes longer or until thickened.

FAMILY-FAVORITE STEW

Steps:

• 1. Heat oven to 425°. Cook beef in ovenproof 4-quart Dutch oven over medium heat, stirring occasionally, until brown drain. Stir in water, tomatoes, tomato paste and vegetables. Heat to boiling, stirring occasionally.2. Mix Bisquick, milk and parsley until soft dough forms. Drop dough by 6 spoonfuls onto beef mixture remove from heat.3. Bake uncovered 20 to 25 minutes or until biscuits are golden brown and stew is bubbly. HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 450°.NUTRITION FACTS: 1 Serving: Calories 430 (Calories from Fat 170) Fat 19g (Saturated 6g) Cholesterol 45mg Sodium 1310mg Carbohydrate 48g (Dietary Fiber 5g) Protein 22g % DAILY VALUE: Vitamin A 38% Vitamin C 44% Calcium 18% Iron 22% DIET EXCHANGES: 2 Starch 1 1/2 High-Fat Meat 3 Vegetable 1 FatBETTY'S TIP: Go ahead and substitute ground turkey for the ground beef in this recipe for a tasty new twist.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.