Mamas Old Fashioned Stew Recipes

MOM'S CROCK POT BEEF STEW

Steps:

• Spray crock pot insert.
• Layer the first five ingredients in order listed.
• Combine salt and tapioca and sprinkle over top.
• Pour tomato juice over the top.
• Cook on low for 8 to 10 hours.

MOM'S OLD-FASHIONED BEEF STEW

Steps:

• Mix flour, salt and pepper in a large ziplock bag.
• Add beef cubes, about 8 at a time, and shake in the flour mixture.Remove from bag and set aside.Flour-coat the rest of the beef cubes in a similar manner.
• Heat the oil in a large, heavy-bottomed pot with a lid or a Dutch oven.
• Add the beef bones and brown on all sides; remove from oil and set aside.
• Add more oil to the pan if needed and heat.
• When the oil is very hot, add the beef cubes, a few at a time so as to not crowd them, brown on all sides and remove.
• When the last batch of meat is a richly dark brown color, return bones and browned beef cubes to the pot, and pour on the boiling broth or water.
• *Stand back when you do this, because it will spit and sputter!*.
• Stir and add the lemon juice,worcestershire sauce,bay leaves and allspice.
• Lower the heat, cover and simmer for 1 1/2 to 2 hours, or until the meat is tender,.
• Add the onion, carrots and potatoes and cook for another 30 to 45 minutes or until the vegetables are fork-tender.
• Remove bones from the stew and discard.
• Thicken stew with a flour slurry,if desired, and serve.

OLD FASHIONED BEEF STEW

Steps:

• Brown meat in a large preheated and lightly oiled stock pot or dutch oven over med high heat until meat has browned on all sides.
• Add onion and celery and continue to brown for a few minutes, stirring often.
• Add garlic and cook for 1 more minute stirring constantly.
• Add parsley, bay leaves, undrained tomatoes and stock to pan and carefully scrape up any browned bits from the bottom.
• Bring all to a boil then reduce to simmer and cook for 2 hours or until meat just begins to get tender.
• Add potatoes and carrots and cook about 30 more minutes or until vegetables and meat are all tender.
• Taste and season with salt and pepper if needed. A pinch of sugar will be a surprising touch that will mellow any acidity from the tomatoes and really bring out all the flavors well. JUST a pinch--any more will make it sweet and strange. For the first time try adding just a few granules in in a bowl of the stew and see if you like it.
• THICKER STEW: Add a slurry of cornstarch and cold water to hot stew and cook to desired consistency.
• MORE VEGGIES: Try adding some fresh or frozen corn kernels, diced zucchini, shredded cabbage, fresh or frozen peas or any other veggies you like when you add the carrots and potatoes.
• NOTE: Do not let anyone eat the bay leaves! They can be removed before serving!