Simplebeefstew Recipes

CLASSIC BEEF STEW

Steps:

• In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
• Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
• Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
• In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.

SIMPLE BEEF STEW

Steps:

• Heat oil in a large pot over medium-high heat. Add meat, flour, onion, and garlic; cook and stir until browned, 10 to 15 minutes.
• Add broth, tomatoes, potatoes, celery, and carrots, then stir in Creole seasoning and basil. Bring to a simmer. Reduce heat to maintain simmer and cook, uncovered, until potatoes are soft, meat is tender, and gravy is thick, about 1 hour.

QUICK AND EASY BEEF STEW

Steps:

• In a medium mixing bowl put flour and teaspoon each salt and pepper, mix.
• Toss the beef cubes in the flour until coated.
• In a soup pot heat the olive oil over medium high heat until the oil blooms.
• Reserving the extra flour in the bowl, add the meat to the soup pot and cook until the meat is browned on all sides.
• Add carrot, onion, and potatoes to pot sprinkling the remaining flour over the veggies to coat.
• Mix the meat, veggies, and flour thoroughly and cook for 3-4 minutes, or until veggies start to soften.
• Add all three tins of beef broth and bring to a boil.
• Boil until veggies are tender, add the worcestershire sauce, season to taste with salt and pepper.

BEST EVER ONE POT BEEF STEW

Steps:

• Preheat your oven to 325 degrees Fahrenheit.
• Place a large Dutch Oven pot over medium-high heat and warm the olive oil in it.
• Season the beef with salt and pepper and add to the hot pot, just so the beef covers the bottom of the pot (Don't overcrowd as this will prevent the browning process. Brown the beef in batches if necessary.).
• Brown the beef pieces on each side just until they're beautifully caramelized, sprinkling the flour over the beef as it browns, about 1 teaspoon at a time.
• Remove the beef from the pot to a plate after it has browned (don't worry about cooking it through at this point!) and add the thyme, smoked paprika, onions, garlic, carrots and celery to the pot.
• Stir the vegetables around to catch all the drippings left in the pot from the meat and add the beef back into the pot after the onions are almost translucent.
• Add the red wine, the Worcestershire Sauce, and the tomato paste. Give everything a good stir and let the liquid cook down (it's important to let the wine cook off for a good 4-5 minutes before adding the other liquid).
• Once the wine liquid has reduced for several minutes and it has thickened, add the tomato sauce, the beef stock and the potatoes.
• Give everything a good stir, scraping any bits off the bottom of the pot.
• Make sure the potatoes are nicely nestled into the liquid and add the lid to the pot. Place the pot in the oven at 325 degrees Fahrenheit for about 3 to 3 and a half hours.
• Every hour or so, lift the lid of the pot and give everything a quick stir.
• If you'd like to add the frozen green beans (they're totally optional and I only add them about 50% of the times I make this dish), stir them in during the last 30 minutes of cooking so they don't get soggy.
• You'll know the stew is done after the allotted time has passed and the beef pieces fall apart when you touch them with a fork.
• Serve in deep bowls with a piece of crusty bread for dipping, and a sprinkling of fresh parsley for garnish (if desired).

EASY BEEF STEW

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt and pepper. Cook beef in skillet about 5 minutes, stirring frequently, until brown; drain.
• Mix gravy and tomatoes in 3 1/2- to 6-quart slow cooker. Stir in beef and remaining ingredients.
• Cover and cook on low heat setting 8 to 9 hours or until vegetables and beef are tender.

SIMPLE BEEF STEW

Steps:

• 1. In a large pot on the stove add a few tbsp of oil, salt and pepper and brown the stew meat on medium heat. Next add 4 cups of water and the carrots and turn heat up to high. Boil until carrots start to get soft. In the meantime peel and quarter the potatoes. Keep them large so they do not fall apart in the stew. Add 3 more cups of water and the potatoes and onions. Boil until potatoes get soft. Add two more cups of water. Add the three gravy packets to 1/4 cup of water in a cup and stir. Pour into pot. Turn heat down to low. Simmer for about 5-10 minutes. Add more salt and pepper if needed.
• 2. ***Optional: Sometimes I add 1-2 stalks of chopped celery (add the same time you add carrots) or a cup of frozen peas (add after you pour in the gravy mixture).

EASY BEEF STEW

Steps:

• Brown and tenderize the stew meat.
• Chop the onion.
• Dice the potatoes.
• Place all the ingredients in the crockpot except the stew meat.
• Add 1/3 cup water.
• Place the stew meat on top of the rest of the ingredients in the crockpot.
• Cook on low for eight hours.

EASY BEEF STEW RECIPE

Steps:

• Coat beef with flour. Heat 1 tablespoon of the oil in large nonstick skillet or Dutch oven on medium-high heat. Add 1/2 of the beef; brown on all sides. Repeat with left over beef, adding remaining 1 tablespoon oil. Return all beef to skillet.
• Stir in Beef Stew Seasoning Mix and water. Add vegetables; bring to boil. Reduce heat to low; cover and simmer 15 minutes or until vegetables are tender.

BEST EVER BEEF STEW

Steps:

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.