Grandma Bessies Beef Stew Recipes

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GRANDMA BESSIE'S BEEF STEW



Grandma Bessie's Beef Stew image

Make and share this Grandma Bessie's Beef Stew recipe from Food.com.

Provided by Lali8752

Categories     Stew

Time 3h30m

Yield 15 serving(s)

Number Of Ingredients 8

2 -3 lbs stew meat, cut into big bite size pieces
3 -4 lbs potatoes, peeled and cut into big bite size pieces
1 bag carrot, peeled and cut into big bite size pieces
1 bunch celery, cut into big bite size pieces
1 -2 clove garlic, chopped fine
1 large onion (I keep this whole because I can't digest onion. Love the flavor but can't eat the actual onion)
1 bottle ketchup
salt and pepper

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



Grandmas Beef Stew image

This is my updated, documented version of my grandma's delicious beef stew - care packages of it kept me going through cold Ottawa winters in university and always was a source of comfort. Now I'm attempting to return the favour! It really is a "throw in whatever you have" recipe, so have fun with it.

Provided by YummySmellsca

Categories     Stew

Time 8h

Yield 4 quarts, 8-10 serving(s)

Number Of Ingredients 28

15 ounces round steaks
salt and black pepper
2 tablespoons olive oil, divided
1 large onion
3 large carrots
9 celery ribs
5 cremini mushrooms
1 1/2 large red peppers
1 1/2 cups chopped cauliflower
1/2 cup chopped green beans
4 garlic cloves
2 large fresh tomatoes, chopped
1 (12 ounce) can no-salt-added corn
5 red new potatoes, halved or 5 red new potatoes, quartered
1 (28 ounce) can no-salt-added diced tomatoes
2 cups beef broth
1 teaspoon kosher salt
1 teaspoon cocoa powder
1 teaspoon allspice
1/4 teaspoon cumin
1 teaspoon dried thyme
1 teaspoon paprika
1 tablespoon Worcestershire sauce
1 teaspoon low sodium soy sauce
3 tablespoons ketchup
1 (6 ounce) can tomato paste
1/4 cup fresh peas or 1/4 cup frozen peas
3 1/2 tablespoons Signature Secrets culinary thickener

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



Grandma's Beef Stew image

This is my grandma's beef stew recipe (the other grandmother than the coleslaw recipe), and one of the only recipes I know of that overcooking really doesn't hurt! Great with biscuits or garlic bread!

Provided by Dwynnie

Categories     Stew

Time 10h15m

Yield 8 serving(s)

Number Of Ingredients 13

1 (28 ounce) can whole tomatoes, undrained
1 (14 1/2 ounce) can whole tomatoes, undrained
1 (8 ounce) bag frozen green beans
1 (8 ounce) bag frozen corn
1 (8 ounce) bag frozen peas (optional)
1 lb carrot, chopped
2 medium onions, diced
2 -3 lbs lean stewing beef
1 tablespoon salt
1 tablespoon sugar
9 slices white bread, cut in 1 in pieces
1 cup red wine (optional)
2 potatoes, diced (optional)

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.

Nutrition Facts : Calories 395.7, Fat 14.8, SaturatedFat 5.5, Cholesterol 65.8, Sodium 1178.7, Carbohydrate 38.1, Fiber 6.1, Sugar 11.2, Protein 29.1

GRANDMA'S BEEF STEW



Grandma's Beef Stew image

Grandma knew what she was doing with this warm and comforting beef stew. It's seasoned perfectly and the meat is so tender. Everything is prepared in one pot, which makes for easy clean up after preparing this tasty stew. Serve with fresh rolls for a comforting meal.

Provided by Angela Cunningham

Categories     Beef

Time 4h30m

Number Of Ingredients 14

2 lb beef stew meat
1-2 Tbsp cooking oil
1 1/2 c chopped onion
1 can(s) diced tomatoes with liquid, 14.5 oz
3 Tbsp quick tapioca (I use Kraft minute tapioca)
1 clove garlic
1 Tbsp parsley flakes
1 tsp salt
1/4 tsp pepper
1 bay leaf
6 medium carrots, quartered
3 medium potatoes, quartered
1 c sliced celery
1 can(s) beef broth, 14.5 oz

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



Comforting Beef Stew...just Like Grandma Used to Make image

My husband & I were feeling under the weather & longing for some comforting hot soup. I started craving my friend's grandmother's home made stew but couldn't get a hold of her, so I just threw together some ingredients that sounded good. My husband & I REALLY enjoyed it. I served it w/ hot home made bread. It truly satisfied our craving & did wonders for our cold.

Provided by Laura and Shawn

Categories     Stew

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 21

2 lbs beef tip roast (cut into bite size cubes)
2 cups stewed tomatoes (16 oz.)
1/2 cup all-purpose flour
1/4 cup olive oil
3 1/2 cups beef broth (Swansons or any beef broth will do, 32 oz)
3 medium russet potatoes (peeled & diced)
3 medium red potatoes (peeled & diced)
1 medium yellow onion (finely chopped)
2 medium onions (diced)
1 large carrot (finely chopped)
2 large carrots (thickly sliced)
1/4 cup celery (finely chopped)
3 celery (thickly sliced)
2 cups baby portabella mushrooms (cubed) (optional)
1/2 cup frozen green pea (optional)
3 teaspoons garlic (minced)
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 tablespoon kosher salt
1/2 teaspoon pepper
1 tablespoon fresh Italian parsley (finely chopped)

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).

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