All Day Beef Stew No Wine Recipes

Steps:

• Season the stew meat with some of the salt and pepper and coat with flour. In a large skillet over medium-high heat, Sautee the beef and onions in the butter and oil until browned on the outside. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in the red wine.
• Cover soup and simmer for 1 1/2 hours before adding carrots, celery potatoes and pearl onions. Continue to simmer until potatoes are tender, about 1 hour.

Steps:

• In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
• Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Steps:

• Place flour in a large shallow dish. Add beef, a few pieces at a time, and turn to coat. , In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. Combine the tomato soup, water or wine, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushrooms and celery. , Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. Serve with noodles or French bread.

Steps:

• Shake up flour, salt, pepper, and beef in a plastic bag.
• Brown beef with olive oil.
• Dissolve bouillon cubes into water Add beef, onions, potatoes, garlic, and broth to crock pot.
• Simmer on low for 3 hours.
• Add carrots, celery and spices (to taste).
• Simmer another hour.
• Turn off crock pot, remove half the broth to another pan.
• Mix 2 tbsp corn starch with 1/4 cup cold water, add to broth and boil 1 minute, stirring constantly.
• Repeat until as thick as you like, stir back into stew.
• When stew is the right consistency, simmer until dinner time.
• The longer it simmers the better, but check the veggies every hour so they don't get too soft.

Steps:

• Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat., In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. In a small bowl, combine the tomato soup, water, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushrooms and celery. , Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. Serve with egg noodles if desired.

Steps:

• Preheat oven to 275 degrees.
• Mix together, soup, wine, and flour until smooth. Add bouillon cubes (no dissolving necessary), Italian seasoning and garlic.
• Pepper beef to desired amount.
• Put all meat and vegetables in large roasting pan. I used my dutch oven pan.
• Pour soup mixture over the top and mix well.
• Bake covered at 275 degrees for 4 to 5 hours.
• When ready to serve adjust seasoning if desired. Serve with crusty bread or over noodles.