Comforting Beef Stew Just Like Grandma Used To Make Recipes

Steps:

• Sprinkle beef with salt and pepper. In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., In same pan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomato paste. Gradually stir in broth until blended. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours., In a small bowl, mix flour and water until smooth; gradually stir into stew. Add carrots and turnips; cook, covered, 30-40 minutes longer or until stew is thickened and beef and vegetables are tender. Stir in parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Steps:

• Place stew meat, water, onion, salt, and pepper in a large stockpot. Cook over medium heat until meat is fork-tender, about 45 minutes. Do not drain.
• Add carrots and potatoes to the stew, stir, and cook over medium heat for 20 minutes. Stir in celery, green beans, corn, peas, crushed tomatoes, and tomato sauce. Reduce heat to medium-low and let cook for about 1 hour.

Steps:

• Heat olive oil on medium low in Dutch oven or big soup pot.
• Pour flour into plastic bag (1 gallon).
• Place cubed meat inside & shake vigorously.
• Swirl meat w/ wooden spoon to coat thoroughly.
• Pour meat & finely chopped onion into Dutch oven.
• Wait approximately 1.5 minutes then add 2 tsp of garlic,.
• remaining flour, salt & pepper. Stir until browned.
• (Be careful not to burn the garlic).
• Add finely chopped carrots, finely chopped celery, diced onions & stir.
• Add broth, potatoes, diced onions, remaining garlic, parsley, thyme, basil, then stir.
• Bring to a boil, stir & reduce heat to low. Cover & simmer for 1.5 hours, stirrin frequently (approx. every 20-30 minutes.).
• Add stewed tomatoes, sliced carrots & celery. Stir thoroughly & cook for 25 minutes.
• Add mushrooms and peas (if applicable) and stir. Cook for 5 minutes.
• Spoon soup into bowls & serve w/ toasted sourdough or french bread w/ butter.
• Allow to cool slightly before eating. (Soup will be scalding hot.) Enjoy :0).