Grandma Bessies Beef Stew Recipes

GRANDMA BESSIE'S BEEF STEW

Steps:

• If it is cool or cold weather, it is best to put this in the oven (or a crock pot) and let cook for a while.
• Take a large pot (I use a dutch oven) on med high heat and add whole bottle of ketchup.
• Fill empty bottle with water and rinse out bottle with it, Pour this water in pot with ketchup.
• Add carrots, celery, potatoes, garlic and onion.
• When all of this has been cooking for a 1/2 hour or so, coat meat with flour and brown in large pan with a little oil.
• Cover with a lid and let this simmer for a few minutes.
• Meat will be soooooo tender.
• add meat mixture (oil, drippings and all) to the veggies.
• Mix well.
• Add the salt and pepper.
• Let this cook until it is thick and the veggies are tender.
• The"secret" is the ketchup.
• The stew doesn't taste a thing like ketchup though.

GRANDMAS BEEF STEW

Steps:

• Cube the steak and season well with salt and pepper.
• Heat 1 tbsp of oil in a large, heavy pot (I used enameled cast iron).
• Add the steak and brown on all sides. Remove to a plate.
• Add the remaining olive oil and bring back to temperature, then add the onion, carrots, celery, mushrooms and peppers.
• Cook, stirring, for about 15 minutes, until they begin to soften.
• Add the cauliflower, beans, garlic, fresh tomatoes, corn and potatoes and stir inches.
• Pour in the diced tomatoes and broth and stir in the salt, cocoa, allspice, cumin, thyme, paprika, Worcestershire, soy sauce, ketchup and tomato paste.
• Bring to a boil, then reduce heat to a simmer and add back the beef.
• Partially cover and cook, stirring every hour or so, for 3 hours.
• Cover the pot completely and cook, stirring every hour or so, for 3 hours.
• Stir in the peas and Veloutine, bring back to a boil and cook until thickened.
• Taste and add salt and pepper as needed.

GRANDMA'S BEEF STEW

Steps:

• Put everything in (large) slow cooker.
• Mix.
• Cook on low for 8 to 10 hours.
• If desired, frozen veggies can be added later into the cooking time.
• Recipe can also be made in a dutch oven with a cooking time of 5 hours.

GRANDMA'S BEEF STEW

Steps:

• 1. Brown the beef stew meat in a large skillet or Dutch oven.
• 2. Add the onion, tomatoes with their liquid, beef broth, tapioca, garlic, parsley, salt, pepper, and bay leaf. Bring to a boil. If you are using a skillet, transfer this to a pot you can put in the oven or you can transfer this to a Crock Pot.
• 3. Cover and bake at 350 degrees for 1 to 1 1/2 hours. Remove from oven and stir. Add all the vegetables and cook until tender.
• 4. If I'm using my Crock Pot, I add the vegetables in at the same time I add the meat mixture. I slow cook it most of the day.
• 5. Just a note, I always double this recipe because we love to have leftovers. I've have even had to triple it before. The recipe feeds 4 to 6 people one good size bowl of stew each.

COMFORTING BEEF STEW...JUST LIKE GRANDMA USED TO MAKE

Steps:

• Heat olive oil on medium low in Dutch oven or big soup pot.
• Pour flour into plastic bag (1 gallon).
• Place cubed meat inside & shake vigorously.
• Swirl meat w/ wooden spoon to coat thoroughly.
• Pour meat & finely chopped onion into Dutch oven.
• Wait approximately 1.5 minutes then add 2 tsp of garlic,.
• remaining flour, salt & pepper. Stir until browned.
• (Be careful not to burn the garlic).
• Add finely chopped carrots, finely chopped celery, diced onions & stir.
• Add broth, potatoes, diced onions, remaining garlic, parsley, thyme, basil, then stir.
• Bring to a boil, stir & reduce heat to low. Cover & simmer for 1.5 hours, stirrin frequently (approx. every 20-30 minutes.).
• Add stewed tomatoes, sliced carrots & celery. Stir thoroughly & cook for 25 minutes.
• Add mushrooms and peas (if applicable) and stir. Cook for 5 minutes.
• Spoon soup into bowls & serve w/ toasted sourdough or french bread w/ butter.
• Allow to cool slightly before eating. (Soup will be scalding hot.) Enjoy :0).