Ranchbeanstew Recipes

OLD FASHIONED BEEF STEW

Steps:

• Dust beef stew meat with 2 tablespoons cornstarch and season with salt and black pepper. In a large pot over medium-high heat, heat olive oil. Add beef stew meat, and sear until all sides are browned, about 5 minutes
• Add in minced garlic and tomato paste and cook 1 to 2 minutes, until fragrant.
• Pour in the beef broth and worcestershire sauce to deglaze the pan. Add red potatoes, pearl onions, carrots, and celery. Season with salt, sugar, parsley, paprika, oregano, basil, black pepper, and allspice.
• Bring to a boil over high heat, reduce heat to low and simmer, covered, for 90 minutes, stirring occasionally.
• In a small bowl, mix together remaining 2 tablespoons cornstarch with 1/4 cup cold water. Stir until completely dissolved. Pour the mixture into the stew. Stir over low heat until stew thickens.
• Season with more salt and pepper to taste. Serve hot.

RANCH BEEF STEW

Steps:

• Place meat in 1 quart baking dish.
• Brown in slow oven at 325F for 45 min, stirring occasionally.
• Add 1 cup of water to dish.
• Cover, bake for 1 hr or until meat is tender.
• Meanwhile, cook carrots in remaining 2 cups water.
• When partially cooked, add potatoes and cook until all tender.
• Add onions and peas.
• Put vegetables into beef dish.
• Thicken liquid from vegs. with flour if desired.
• Add worcestershire sauce, salt, and pepper to liquid.
• Pour over meat and vegs.
• Cover and return to oven for 20 minute.

COWGIRL STEW

Steps:

• Heat oil in a large pot over medium heat. Crumble ground beef into the pot; cook and stir until completely browned, 5 to 7 minutes. Add water, corn, tomatoes, ranch-style beans, potatoes, onion, green bell pepper, celery, chili powder, sugar, garlic powder, salt, and black pepper to the beef; stir. Cover the pot and bring the mixture to a boil. Reduce heat to medium-low and cook at a simmer until potatoes are tender, about 1 hour.

TEXAS RANCH STEW

Steps:

• Cook pasta according to package directions.
• Meanwhile in a large skillet, cook beef, onion, green pepper and garlic over medium heat until beef is no longer pink, drain.
• Stir in remaining ingredients.
• Bring to a boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
• Stir drained pasta into stew.

CLASSIC, HEARTY BEEF STEW

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
• Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
• Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
• Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
• Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
• Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

RANCH STEW AKA COWBOY STEW

Steps:

• Brown the meat with the onion, green pepper and garlic. Do not drain.
• Add undrained vegetables and and seasoning.
• Simmer a minimum of 20 minutes.