Old Fashioned Beef Stew Recipes

A traditional beef stew made from trimmed, lean beef chuck. This recipe includes potatoes, carrots, mushrooms, onions and green beans, and clear directions on how to eliminate unwanted fat from the stew.

Rating: 5/5(84)
Category: Beef Stew
Servings: 6
Calories: 329 per serving

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Add garlic and cook for 1 more minute stirring constantly. Add parsley, bay leaves, undrained tomatoes and stock to pan and carefully …

Rating: 5/5(8)
Total Time: 3 hrs 30 mins
Category: Stew
Calories: 315 per serving
1. 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.
2. Add onion and celery and continue to brown for a few minutes, stirring often.
3. Add garlic and cook for 1 more minute stirring constantly.
4. Add parsley, bay leaves, undrained tomatoes and stock to pan and carefully scrape up any browned bits from the bottom.

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Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, …

Rating: 5/5
Category: Dinner, One Pot, Soups And Stews, Main Course
Servings: 4
Total Time: 2 hrs 30 mins
1. Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
2. Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
3. Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

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In a Dutch oven over medium-high heat, brown meat in oil. Add the onion, water, seasoned salt, pepper and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours. Add the …

Rating: 5/5(2)
Category: Dinner
Servings: 8
Total Time: 3 hrs
1. In a Dutch oven over medium-high heat, brown meat in oil.
2. Add the onion, water, seasoned salt, pepper and salt if desired; bring to a boil.
3. Reduce heat; cover and simmer for 2 hours. , Add the vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender.
4. Combine flour, cold water and browning sauce until smooth.

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Return beef to the Dutch oven, and add 4 cups boiling water. Stand back, as it will splatter. Stir, and add lemon juice, Worcestershire sauce, …

Rating: 5/5(134)
Category: Beef Recipes
1. On a piece of wax paper, mix together flour, salt, and pepper. Roll beef cubes in the mixture to coat. Shake off excess. In a medium Dutch oven, melt shortening over high heat. When very hot, working in batches so as not to crowd the pan, add beef and cook until brown. As each batch is finished set aside.
2. Return beef to the Dutch oven, and add 4 cups boiling water. Stand back, as it will splatter. Stir, and add lemon juice, Worcestershire sauce, sugar, onion, bay leaves, and allspice. Reduce heat, cover, and simmer until meat is tender, 1 1/2 to 2 hours. Add carrots, onions, and potatoes, and cook until vegetables are tender when pierced with the tip of a knife, 30 to 45 minutes more.

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Simmer the wine for 5 minutes and then add the beef, thyme, rosemary, and bay leaf. Top with the broth. Bring back to a gentle simmer, cover, and cook on very low for about 1 hour. Add potatoes, celery, and carrots and simmer, covered, for another 30 minutes, or until the meat and vegetables are tender.

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Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots, potatoes, and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with hot liquid and return mixture to pot. Stir and cook until bubbly.

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Add the oil to a Dutch Oven, or a large, heavy-bottom pot. Cook the beef in batches over medium heat until brown. Ensure to cook on all sides and move to a plate while cooking the rest. Be careful not to overcrowd the pot. When the beef is all browned, dissolve the beef bouillon in hot water and then add to the pot.

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Find beef stew recipes including crock pot beef stew, easy beef stew recipes, and more beef stew recipes. Add Filter. Beef Dinner Stews Easy Diabetic Fall Winter Slow Cooker Healthy Eating Dairy-Free Dutch Oven Ground Beef Beef Roasts Freezer-Friendly Potluck

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In large pan add oil and brown beef. Remove beef to pressure cooker (or crock pot). Add additional oil if required and saute onions for 1 minute. Stir in tomato paste and broth to deglaze pan. Add the wine (if using) and cook another 30 seconds. Add Worcestershire sauce, bay leaves and pour over beef. Pressure Cooker:

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Remove the beef, and pour in a few ounces of the red wine. Deglaze the pan by scraping the bottom of the pan with a plastic spatula or wooden spoon as the wine bubbles, about 2 minutes. Put the

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Instructions. Place cubed stew meat into a large bowl. Add 2 Tablespoons of cornstarch, 1 to 2 teaspoons of Italian seasoning, and 1 teaspoon of salt. Mix until all the beef is covered. Allow meat and cornstarch mix to sit on the counter for an hour. Heat your heavy bottomed pot on the stove over medium heat.

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Add the wine, bring it to a rapid boil, scraping up the browned bits from the bottom of the pan, and boil for 2 minutes or until the wine is mostly evaporated. Return the beef to the Dutch oven. Add the broth, tomato paste and seasonings. Bring it to a boil, reduce the heat to low, cover and simmer for 90 minutes.

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Instructions. Place your cast iron dutch oven on the stove on medium heat. Add olive oil, onions, and celery. Let saute until onions are translucent. Place stew meat in a plastic bag with flour coating each piece of meat with flour. Place stew meat in the dutch oven. Saute until the meat is brown about 3-4 minutes.

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How To Make Old Fashioned Beef Stew. Heat oil in large pot. Add beef and flour, stirring to coat beef; brown. Add water, broth, salt, and pepper. Heat to boiling; reduce heat, and simmer 1 hour. Stir in potatoes, carrots (or turnips), and rosemary. Simmer 1-2 hours. Add corn, green beans, and simmer for 30 minutes longer.

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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.

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What are the best recipes to make a beef stew?

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  • In a shallow dish mix together the flour, salt, pepper, and paprika.
  • Coat the beef pieces in the flour.
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How to make the best beef stew recipe?

How To Make the Best Beef Stew No Matter How You Cook It

  1. Start With the Right Cut of Beef. To make the best stew, you have to use the right cut of beef so your stewed meat turns out tender, not ...
  2. Brown the Beef. Once you've cut up your beef into bite-size cubes (about 1 to 1½ inches), you're going to amplify the flavor two ways: Season the meat and ...
  3. Add the Aromatics. ...
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How to make a beef stew in a crock pot?

Instructions

  • In a 6 quart crock pot, place the stew meat and the potatoes on the bottom.
  • Place the green beans, onions, and carrots on top.
  • Pour the crushed tomatoes, Worcestershire sauce and the water on top. Season with the salt and pepper.
  • Cover and cook on low for 7-8 hours, or high for 3.5-4 hours.
  • Allow it to sit for a few minutes before serving.

What vegetables are good for beef stew?

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