Grandmas Old Fashioned Dutch Oven Beef Stew Recipes

OLD FASHIONED DUTCH OVEN BEEF STEW RECIPE

Steps:

• Heat fat in a dutch oven, or large cast iron skillet. I use a large cast iron skillet since I double or triple this recipe. It is best that the meat be browned in a single layer. Add garlic and meat. Brown meat on all sides in hot fat.
• Add salt, pepper, bay leaf and 2 cups of beef broth. Cover. Simmer for 2 hours. Stir occasionally.
• Remove bay leaf. Add 2 cups of beef broth, potatoes and carrots. Continue cooking 30 minutes to an hour, until vegetables are tender.
• Serve hot.

DUTCH OVEN BEEF STEW

Steps:

• Stir flour, paprika, salt, and pepper together in a medium bowl. Add beef and toss until coated with flour mixture.
• Heat oil in a cast iron Dutch oven or large pot over medium-high heat. Add beef and sear until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves and cover.
• Reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 1/2 hours.

GRANDMA'S OLD FASHIONED DUTCH OVEN BEEF STEW

Steps:

• Place your cast iron dutch oven on the stove on medium heat.
• Add olive oil, onions, and celery.
• Let saute until onions are translucent
• Place stew meat in a plastic bag with flour coating each piece of meat with flour
• Place stew meat in the dutch oven.
• Saute until the meat is brown about 3-4 minutes
• Stir in wine, and broth
• Add Potatoes and carrots
• add Basil and bay leaves
• bring to a boil
• stir in Worcestershire and gravy master *optional*
• Reduce heat to low and cover for 2 hours
• The Flour from the meat should thicken your stew some what you may still need to thicken a little more depending on your preference.

DUMPLINGS FOR STEW-GRANDMA'S OLD FASHIONED RECIPE

Steps:

• 1. Stir together flour, baking powder, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough. Drop by spoonfuls into boiling soup or stew. Cover and simmer 15 minutes without lifting lid. Serve.
• 2. VARIATION: To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

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.

GRANDMA'S BEEF STEW

Steps:

• In a large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

EASY STOVETOP BEEF STEW

Steps:

• Place cubed stew meat into a large bowl. Add 2 Tablespoons of cornstarch, 1 to 2 teaspoons of Italian seasoning, and 1 teaspoon of salt. Mix until all the beef is covered.
• Allow meat and cornstarch mix to sit on the counter for an hour.
• Heat your heavy bottomed pot on the stove over medium heat. Add 2 Tablespoons of light or extra virgin olive oil to the pot.
• Once oil is warm, add the beef cubes to the pot. Cook until they start to brown, then flip. Brown on each side.
• Remove the browned meat from the pot and set aside on a plate until you are ready to add it back to the stew.
• Add the chopped onions to the beef drippings in the pot. Stir them over medium low heat for about five minutes until they are soft.
• Add the chopped garlic to the pot and stir for one minute.
• Add the meat back to the pot. Add about 2 cups of the beef broth to the pot so that the meat is covered.
• Bring the meat mixture to a low simmer, cover, and cook for an hour.
• At the hour point, peel your potato and carrots. Chop them into uniform size pieces.
• Add the potatoes to the meat mixture. Add more broth if necessary, so that the potatoes and meat are covered. Bring back to a simmer.
• In a small saucepan, add the carrots and about ½ cup of water. Bring to a simmer and cook for about half an hour or until the carrots are cooked through.
• Check to see if potatoes are cooked through. When they are, add the cooked carrots to the beef stew. Salt and pepper to taste. Enjoy!

GRANDMA'S HOMEMADE BEEF STEW

Steps:

• Place stew meat, water, onion, salt, and pepper in a large stockpot. Cook over medium heat until meat is fork-tender, about 45 minutes. Do not drain.
• Add carrots and potatoes to the stew, stir, and cook over medium heat for 20 minutes. Stir in celery, green beans, corn, peas, crushed tomatoes, and tomato sauce. Reduce heat to medium-low and let cook for about 1 hour.

DUTCH OVEN BEEF STEW

Steps:

• In a large oven-safe pot or Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 3-5 minutes). Remove bacon with a slotted spoon and set aside.
• Pat beef dry with a paper towel.
• Place the flour in a bowl or large Ziploc bag and season with about ½ teaspoon of kosher salt and ½ teaspoon of pepper. Add the beef and toss to coat well. Remove coated beef from the bowl and discard any extra flour.
• Sear beef in the butter/bacon fat until browned on all sides (about 5 minutes). Depending on the size of your pot, you may need to work in batches so that the beef can brown without overcrowding.
• Remove the beef from the pot and add the wine and vinegar. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.
• Add bacon and beef back to the pot, along with the tomato paste, garlic, remaining 1 teaspoon of kosher salt, remaining ½ teaspoon of pepper, thyme, bay leaf, paprika and broth. Stir really well to completely combine. Bring to a boil; then reduce to a low simmer.
• Cover and cook, stirring occasionally, until the beef is tender, about 1 ½ hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and mushrooms and simmer until vegetables are tender, about 30 minutes more. Add more broth at the end to thin the stew, if necessary. Discard bay leaf; season with salt and pepper, to taste. Ladle into bowls and serve.

OLD-FASHIONED BEEF STEW

Steps:

• In a Dutch oven over medium-high heat, brown meat in oil. Add the onion, water, seasoned salt, pepper and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours. , Add the vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine flour, cold water and browning sauce until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

OLD-FASHIONED BEEF STEW

Steps:

• Preparation: Brown beef on all sides in hot oil in a Dutch oven. Add the 3 cups of water and the next nine ingredients. Bring to a boil, cover and reduce heat. Simmer 1-1/2 hours, stirring occasionally. Remove from heat and discard the garlic clove and bay leaves. Add the carrots and potatoes, cover and simmer 30 to 45 minutes until vegetables are tender. Carefully remove beef and vegetables with a slotted spoon. Cover and keep warm. Drain off or skim fat from drippings, reserving 1-3/4 cups drippings in the Dutch oven. Combine the 1/4 cup water with the flour, and stir until smooth. Stir a few tablespoons of the drippings into the flour mixture, and stir again until smooth. Add the flour mixture to the drippings in the Dutch oven, stirring constantly, until smooth. Cook over medium heat 3 minutes or until thickened, stirring occasionally. Return meat and vegetables to Dutch oven, and stir to combine. Makes 9 cups.