Kellys Southwestern Beef Stew Recipes

SUNNY'S EASY BEEFY STEW

Steps:

• In a large skillet on high heat, add the butter and ground chuck. Season with a pinch of salt and, using a wooden spoon or spatula, break it up into small chunks, not bits. Brown the meat on all sides, 6 to 8 minutes, then remove from the skillet with a slotted spoon to a plate and reserve.
• Toss the top round cubes in a medium bowl with the flour to coat. Add the cubes to the hot skillet in batches and sear on all sides, 6 to 8 minutes. Remove to the plate with the ground beef and reserve.
• Use twine to tie the thyme, sage and oregano together. Turn the slow cooker to high and add the seared beef, tied herbs, onions, beef stock, red chili flakes, peppercorns, garlic and 1 cup of the beer. Season with another pinch of salt and cover. When the liquid begins to boil, after about 30 minutes, turn the slow cooker to low and cook until the onions are tender, about 4 hours.
• At the 4-hour mark, add the potatoes, carrots and remaining 1/2 cup beer. Cover and cook until the potatoes and carrots are tender, about 2 hours. Skim any fat off the top (see Cook's Note), then spoon the stew atop your choice of serving options. Sprinkle with parsley before serving.
• Preheat the oven to 250 degrees F.
• In a large ovensafe pot or Dutch oven, sear the ground chuck and beef cubes in the butter using the same method as above. Use twine to tie the thyme, sage and oregano together. Add all the meat back to the pot along with the tied herbs, onions, beef stock, red chili flakes, peppercorns, garlic and 1 cup of the beer. Season with a pinch of salt, cover and place in the oven to cook until the onions are tender, about 6 hours.
• At the 6-hour mark, add the potatoes, carrots and remaining 1/2 cup beer. Cover and cook until the potatoes and carrots are tender, about 2 hours. Skim any fat off the top (see Cook's Note), then spoon the stew atop your choice of serving options. Sprinkle with parsley before serving.
• In a large pot or Dutch oven, sear the ground chuck and beef cubes in the butter using the same method as above. Load the pot the same as above. Bring to a very low simmer over medium heat, cover and simmer until the onions are tender, about 6 hours.
• At the 6-hour mark, add the potatoes, carrots and remaining 1/2 cup beer. Reduce the heat to low, cover and cook until the potatoes and carrots are tender, about 2 hours. Skim any fat off the top (see Cook's Note), then spoon the stew atop your choice of serving options. Sprinkle with parsley before serving.

SOUTHWESTERN STEW POT

Steps:

• In a 4-qt. Dutch oven, brown meat in oil over medium heat; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; return to a boil. , Reduce heat and simmer for 20 minutes. Add the tomatoes, beans, corn and chilies; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beef and vegetables are tender. Season with hot pepper sauce if desired. Serve over rice if desired.

KYLE'S FAVORITE BEEF STEW

Steps:

• Toss the beef, flour, and salt in a sealable bag until the beef is coated.
• Heat the oil in a large skillet over medium-high heat. Combine the beef and Worcestershire sauce in the skillet; cook until the beef is evenly browned on all sides; transfer to a slow cooker, but do not clean the skillet. Add the carrots, potatoes, parsley, and pepper to the slow cooker.
• Combine the boiling water and soup mix in a small bowl; add to slow cooker.
• Melt the butter in the skillet over medium-high heat. Cook the onion and garlic in the melted butter until soft; transfer the onion and garlic to the slow cooker and return the skillet to the heat. Combine the wine and mushrooms to the skillet; cook until the mushrooms begin to absorb the wine; pour the mixture into the slow cooker.
• Place the cover on the slow cooker and set to High; cook for one hour. Reduce heat to Low and cook until the beef is fork-tender, 6 to 8 hours. Whisk together the warm water and cornstarch; stir into the stew; cook uncovered until stew thickens, about 15 minutes.

SOUTHWEST BEEF STEW

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, beans, picante sauce, water, cumin, salt, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until corn is tender. Sprinkle with cheese.

KELLY'S PRESSURE COOKER BEEF STEW

Steps:

• Heat vegetable oil in a skillet over medium heat. Place flour in a resealable bag; drop in half the beef cubes and shake to coat. Shake off excess flour and add meat to pan. Repeat with remaining beef. Season meat with salt and pepper to taste.
• Stir onion into beef and cook, stirring often, until the meat is browned on all sides and onion is translucent, about 5 minutes. Sprinkle in sugar.
• Combine water, beef bouillon, garlic, bay leaf, parsley, and basil in a pressure cooker over medium-high heat. When bouillon cubes are dissolved, fit the pressure cooker's rack in the cooker (if it has one). Layer potatoes, carrots, and meat mixture in the pressure cooker, seasoning with salt and pepper to taste. Seal the lid and bring the cooker up to full pressure.
• Reduce heat to medium-low, maintaining full pressure, and cook for 8 minutes. Remove from heat. Let the pressure drop naturally, about 15 minutes before releasing lid. Transfer the meat and vegetables to a serving bowl and pour pan juices over meat and vegetables.

KELLY'S BEEF STEW

Steps:

• Dredge stew beef in flour, salt and pepper (ideally use ziplog bag and shake).
• Heat oil in large pan, add meat and a handful of the onions.
• Whilst meat is browning, add lime juice and stir.
• When brown all over (about ten mins) add enough water to cover and stir.
• Bring to boil.
• Add the Oxo/beef bouillon cubes, Worcestershire sauce, all veggies (excluding carrots, corn, green beans and potatoes) and Lipton onion soup and dip mix.
• Cover and simmer for 1 hr and 30 minutes.
• Add potatoes, carrots and tomato puree and continue the simmer a further 40 minutes.
• Add 1 tbsp of flour, mix and let sit for a few minutes to thicken if needed.
• If not to desired thickness add more flour.
• Once thickened, return to heat and add green beans.
• Heat through and serve (good with biscuits!).

KELLY'S SOUTHWESTERN BEEF STEW

Steps:

• In large ziplock baggie or large mixing bowl, combine flour, paprika, chili powder, garlic powder and salt.
• Add meat and shake/toss til all is coated.
• In large heavy-bottomed pot that has a lid, brown meat over med-high heat in the 4 tbsp Crisco.
• Add next 8 ingredients, cover and simmer for about 45 minutes, stirring only occasionally, til meat is tender.
• Add carrots and potatoes, recover and simmer another 25-30 minutes or til tender.
• Add corn, heat through.
• Remove bay leaf, or, leave it in there and whoever happens to get it has to do the dishes! ;).
• *Can add or sub peas and/or green beans if desired. You can also add 1 rib of celery, sliced, at the same time you add the potatoes and carrots if desired.
• **If you like it on the thick side like we do, just mix 1-2 tablespoons cornstarch with equal amount of cold water (I use 2 tbsp each), stir into pot while simmering to thicken even more. Simmer, stirring, for several minutes. Do this at the very end. Stir gently so you don't wreck the green beans if added.

CLASSIC BEEF STEW RECIPE BY TASTY

Steps:

• Cut the beef into cubes, then season generously with salt and pepper.
• Heat the canola oil in a large Dutch oven or pot over medium high heat. Working in batches, sear the beef on all sides until well browned. Do not overcrowd the pan. Transfer the meat to a plate and set aside.
• Add the onion, celery, carrots, and garlic to the pan and cook until tender, about 5 minutes.
• Add the tomato paste to the center of the pot and cook for 1 minute. Stir the tomato paste into the vegetables and continue cooking until fragrant, about 5 minutes.
• Pour in the wine to deglaze the pan, scraping up any browned bits from the bottom of the pot with a wooden spoon.
• Add the beef stock and tomatoes and stir to combine, then add the rosemary, thyme, pepper, salt, and bay leaf. Return the beef to the pot, making sure it is submerged in the braising liquid.
• Bring to a boil, then cover, reduce the heat to low, and simmer until the meat is tender, about 3 hours.
• Shred larger pieces of beef with a fork or tongs. Serve the braised beef and sauce over cooked egg noodles.
• Enjoy!

SOUTHWESTERN BEEF STEW

Steps:

• Cut the beef into one-and-a-half-inch cubes and set aside.
• Heat about two tablespoons of olive oil in a cast-iron Dutch oven or heavy kettle and saute the onions and garlic until they are soft, about five minutes. Using a slotted spoon, transfer them to a large bowl and set aside.
• Add a bit more oil to the kettle and heat again. Dredge the beef cubes in the seasoned flour, shaking off the excess, and add them to the pan in batches, turning to brown on all sides. Remove each batch with a slotted spoon and add to the onion-garlic mixture. Use additional oil as needed to brown the remaining meat.
• When all the beef is browned, raise the heat and add the beer, scraping the bottom of the pan with a wooden spoon to loosen the dark crust. Cook until the beer is reduced by half. Reduce the heat to low and add the beef stock, cuminseeds and oregano. Return the beef and onion mixture to the pot and cover partly. Simmer for one hour.
• Add the chilies and sun-dried tomatoes and simmer for a half hour. Add the zucchini, chickpeas and olives and simmer until the zucchini is tender, about 15 to 20 minutes. The beef should be very tender; if not, simmer a little longer. Season with additional salt, if needed, and lots of black pepper.

SOUTHWESTERN CHICKEN AND BEAN STEW

Steps:

• Place beans in medium bowl; add enough water to cover. Let stand overnight to soak.
• Drain beans; discard water. Place beans and all remaining ingredients except cilantro in 3 1/2 to 4-quart Crock-Pot® Slow Cooker; mix well.
• Cover; cook on low setting for 10 to 12 hours.
• To serve, remove chicken from slow cooker with slotted spoon. Remove chicken from bones; discard bones. Cut chicken into pieces; return chicken to slow cooker. Add cilantro; mix well.