Texas Beef Stew Recipes

TEXAS BEEF STEW

Steps:

• Combine first 10 ingredients in a large slow cooker.
• Cook, covered, on high for 3 or 4 hours or until meat is tender.
• Stir together flour and water. Stir into meat mixture and cook on high setting 1 hour or until thickened.

TEXAS BEEF STEW

Steps:

• In a Dutch oven or large saucepan, cook beef until no longer pink, adding oil if desired; drain. Add onion, garlic powder, pepper and water; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat is almost tender. , Add tomatoes, cumin and salt; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender.

TEXAS COWBOY STEW

Steps:

• Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot.
• Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets.

INSTANT POT TEX-MEX BEEF STEW

Steps:

• Mix the chili powder, cumin, coriander, paprika and cinnamon in a small bowl. Put the beef in a medium bowl; add 4 teaspoons of the spice mixture, season generously with salt and pepper and toss until coated. Set aside.
• Set an Instant Pot to saute at normal heat. When the display indicates "hot," add the olive oil, then add the onion, poblano, garlic and a generous pinch of salt. Cook, stirring often, until tender and lightly browned, about 5 minutes. Stir in the remaining spice mixture and cook, stirring, until lightly toasted, about 1 more minute.
• Cancel the saute setting and stir in 3/4 cup water and the tomatoes, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the beef and nestle it in the liquid. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 30 minutes. Let stand 10 to 15 minutes, then carefully turn the steam valve to the venting position to release the remaining pressure.
• Turn off the cooker. Remove the lid and stir in the crushed corn chips, gently breaking up any large chunks of beef. Let cool a few minutes, then spoon off any excess fat from the top. Stir in the vinegar and cilantro; season with salt and pepper. Serve the stew over rice; top with cheese, scallions, cilantro and more corn chips.

CROCK POT TEXAS STEW

Steps:

• Combine first 10 ingredients in a 3- or 4-quart electric slow cooker.
• Cover and cook on HIGH 5 hours or on LOW 10 hours or until meat is tender.
• Combine water and flour, stirring until smooth; stir into meat mixture in slow cooker.
• Cook stew, uncovered on HIGH 15 minutes or until thickened, stirring often.

OLD-FASHIONED BEEF STEW

Steps:

• Preparation: Brown beef on all sides in hot oil in a Dutch oven. Add the 3 cups of water and the next nine ingredients. Bring to a boil, cover and reduce heat. Simmer 1-1/2 hours, stirring occasionally. Remove from heat and discard the garlic clove and bay leaves. Add the carrots and potatoes, cover and simmer 30 to 45 minutes until vegetables are tender. Carefully remove beef and vegetables with a slotted spoon. Cover and keep warm. Drain off or skim fat from drippings, reserving 1-3/4 cups drippings in the Dutch oven. Combine the 1/4 cup water with the flour, and stir until smooth. Stir a few tablespoons of the drippings into the flour mixture, and stir again until smooth. Add the flour mixture to the drippings in the Dutch oven, stirring constantly, until smooth. Cook over medium heat 3 minutes or until thickened, stirring occasionally. Return meat and vegetables to Dutch oven, and stir to combine. Makes 9 cups.