Nanas Beef Stew Recipes

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NANA'S BEEF STROGANOFF



Nana's Beef Stroganoff image

This is a delicious Stroganoff that my Nana made all the time. My husband's favorite meal is Stroganoff, and before we met he never had homemade Stroganoff sauce. Once my mom made this for him, he has never eaten any other! Serve over rice or egg noodles.

Provided by Lauren Lowther

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 2h40m

Yield 4

Number Of Ingredients 13

1 tablespoon all-purpose flour
½ teaspoon salt
1 ½ pounds beef sirloin, cut into 1/4-inch wide strips
2 tablespoons butter
1 cup mushrooms
½ cup chopped onion
1 clove garlic, crushed
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1 ¼ cups chilled beef stock
1 cup sour cream
¼ cup dry white wine

Steps:

  • Shake 1 tablespoon flour with salt in a large, resealable plastic bag until combined; add beef and shake to coat.
  • Melt 2 tablespoons butter in a skillet over medium-high heat. Brown beef in the hot butter, about 3 minutes per side. Stir mushrooms, onion, and garlic into beef; cook and stir until garlic is fragrant, 3 to 4 minutes. Transfer beef and vegetables to a bowl, leaving drippings in skillet.
  • Melt 2 more tablespoons butter in skillet over medium heat. Cook and stir 3 tablespoons flour in the hot butter until smooth; stir tomato paste into flour mixture. Whisk beef stock into mixture and cook, stirring constantly, until sauce is thickened and bubbling, about 5 minutes.
  • Return beef and vegetables to skillet and stir to coat with sauce. Reduce heat to very low and simmer until beef is tender, 2 to 3 hours. The longer it cooks, the more tender the meat will be. Just before serving, stir sour cream and white wine into beef mixture and heat through. Do not boil.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 14.3 g, Cholesterol 129.4 mg, Fat 33.9 g, Fiber 1.3 g, Protein 34.9 g, SaturatedFat 18.7 g, Sodium 559 mg, Sugar 3.4 g

BEEF STEW



Beef Stew image

Provided by Suzan Colón

Yield Serves 4-6

Number Of Ingredients 12

1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 pounds stew beef, cubed
3 teaspoons olive oil or butter
1 bay leaf
1 clove garlic, smashed
1 beef stock cube
1 pound small onions
6 carrots, sliced
3 medium-size potatoes, quartered
1 package frozen peas

Steps:

  • Mix flour, salt, and pepper in a bowl and coat each piece of beef with it. Heat olive oil or butter in a heavy pot or Dutch oven and brown the meat over moderate heat. Remove meat as necessary to brown remaining meat. Return all meat to the pot. Dissolve beef stock cube in 2 cups boiling water and add to pot with meat. Add bay leaf and garlic and bring to a boil. Lower heat, cover, and simmer slowly until the meat is tender. Add onions, carrots, and potatoes; stir to mix ingredients, and cook for 10 minutes. Add peas, and continue simmering until the meat and vegetables are tender, about 20 minutes.

NANA'S BEEF & BARLEY STEW



Nana's Beef & Barley Stew image

This comes from my grandmother's shoebox of recipes -- and it is good! Perfect in the winter with a nice green salad and plenty of crusty bread. This makes a huge pot -- I usually freeze some to have on hand for a quick dinner. I have also added leftover corn or green beans to this and it is still fabulous. It is not a lot of work -- just the simmering takes some time. But it is worth it.

Provided by Aunt Willie

Categories     Stew

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 large onion, chopped coarsely
2 garlic cloves, mashed
2 lbs stewing beef, cubed (chuck or round)
2 tablespoons olive oil
1 (10 1/2 ounce) can condensed beef broth (I have used 4 beef bouillon cubes dissoved in 1 1/4 cup boiling water for this)
4 cups water
2 bay leaves
1 1/2 tablespoons Worcestershire sauce
salt and pepper
6 carrots, peeled and cut into bite-size chunks
4 celery ribs, trimmed and cut into bite-size chunks
1 (4 ounce) can mushrooms
1 cup pearl barley, cooked to package directions

Steps:

  • Heat olive oil in a large heavy pot.
  • Saute chopped onion, mashed garlic and beef until beef is browned on all sides.
  • Add beef broth, water, bay leaves, Worcestershire sauce and salt and pepper.
  • Bring mixture to a boil, then lower heat to a simmer.
  • Simmer 1 1/2 hours.
  • Add carrots and celery and simmer an additional 30 minutes.
  • You may have to add some more water at this point.
  • Add mushrooms and cooked barley, simmer another 15 minutes.
  • Remove bay leaves and serve.

NANA'S BEEF STEW



Nana's Beef Stew image

Needed a winter stew using what was in the house - all the stores were closed because of the blizzard! Nothing better than comfort food in a blizzard!

Provided by Nanas Place

Categories     Stew

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs stew meat
2 garlic cloves, crushed
2 -3 tablespoons olive oil or 2 -3 tablespoons vegetable oil
1 (1 1/4 ounce) envelope Lipton onion mushroom dry soup mix
2 (12 ounce) cans V8 vegetable juice
2 tablespoons soy sauce
3 large potatoes, cut to the size of the stew meat
1 large green pepper, again cut to the size of the stew meat
1 (15 ounce) can whole kernel corn
1 (8 ounce) package fresh mushrooms, washed and cut in half
salt and pepper
1 bay leaf (optional)

Steps:

  • In a large 6 quart pot, saute the garlic in the oil until tender,then add the stew meat. After the meat browns, add the soup mix, soy sauce, V8 and spices. Bring the pot to a boil then cover. Reduce the heat to low and cook for about an hour or until the meat is tender. Add the potatoes and corn. Cook on medium for about 20 minutes until the potatoes are tender. Add the mushrooms and green pepper ad cook for an additional 5-10 minutes depending on how you like your green peppers. I like mine firm so 5 minutes for me is plenty.
  • Great with rice, corn bread, cheese bread or by itself! Can be made in a crock pot - simply put the potatoes on the bottom, then the rest of the veggies, then the meat and the rest of the ingredients - set on 6 hours on high or 8 on low.

Nutrition Facts : Calories 662.1, Fat 34.8, SaturatedFat 12.6, Cholesterol 101.3, Sodium 978.6, Carbohydrate 54.4, Fiber 7.4, Sugar 8.4, Protein 36.1

NANA'S BEEF TIPS WITH NOODLES



Nana's Beef Tips with Noodles image

I made this for supper one night and my grandson really enjoyed it. Whenever he comes over now he request me to cook this for him. He's a picky eater so I am happy to make something that he really likes.

Provided by Gail Welch

Categories     Beef

Time 1h30m

Number Of Ingredients 15

3-4 Tbsp olive oil or vegetable oil
1 tsp lawry's seasoning salt
1/4-1/3 c all purpose flour, to coat
1 pkg stew meat, about 1 1/2 - 2 lbs
water to cover, reserve broth
1 pkg egg noodles, extra wide cooked per directions on pkg
BEEF GRAVY
reserved beef broth from cooked stew meat
1 can(s) beef broth
water, as needed
2 Tbsp butter
2 Tbsp all purpose flour
1/8-1/4 tsp lawry's season salt, to taste
1/4 tsp black pepper, coarse ground
1/8 tsp paprika

Steps:

  • 1. Sprinkle stew meat with season salt; coat with flour.
  • 2. Heat oil in large saucepan.
  • 3. Brown stew meat on all sides in hot oil.
  • 4. Add water (3-4 cups) and bring to a boil. Boil on medium/high heat for about 45 minutes. Add water as needed. Cover and let stand while preparing noodles per package directions.
  • 5. Remove stew meat and broth and place in bowl. GRAVY: In the saucepan that the meat was cooked in melt butter then add flour. Stir together about 2-3 minutes until browned. Add season salt and black pepper.
  • 6. Add stew meat with broth and canned beef broth to flour mixture in saucepan. Simmer until thickened, stirring occasionally. Add paprika.
  • 7. Serve over cooked noodles, rice or mashed potatoes.

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