Comforting Beef Stewjust Like Grandma Used To Make Recipes

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).

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:

• In a large skillet, heat oil over medium heat; brown beef in batches. Transfer to a 5-qt. slow cooker., In same pan, cook and stir onion until lightly browned. Add to beef. In a small bowl, mix flour and 1/2 cup water until smooth; add to slow cooker. Stir in the remaining ingredients and water., Cook, covered, on low until meat and vegetables are tender, 6-8 hours. Discard bay leaves.

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:

• 1. ON MEDIUM-HIGH HEAT, ADD THE VEGETABLE OIL TO A LARGE HEAVY POT (ONE THAT HAS A TIGHT FITTING LID).
• 2. WHEN IT BEGINS TO SMOKE SLIGHTLY, ADD THE BEEF AND BROWN VERY WELL. DO IN BATCHES IF NECESSARY. ADD THE SALT AND PEPPER AS THE BEEF BROWNS.
• 3. ONCE BROWNED, REMOVE THE BEEF WITH A SLOTTED SPOON AND SET ASIDE.
• 4. ADD ONIONS AND SAUTE FOR ABOUT 5 MINUTES, UNTIL SOFTENED.
• 5. REDUCE HEAT TO MEDIUM-LOW, AND ADD THE FLOUR AND COOK 2 MINUTES STIRRING OFTEN.
• 6. ADD THE GARLIC AND COOK FOR 1 MINUTE.
• 7. ADD WINE AND DEGLAZE THE PAN, SCRAPING ANY BROWN BITS STUCK TO THE BOTTOM OF THE PAN. THE FLOUR WILL START TO THICKEN THE WINE AS IT COMES TO A SIMMER.
• 8. SIMMER WINE FOR 5 MINUTES, AND THEN ADD THE BROTH, BAY LEAVES, THYME, ROSEMARY, AND THE BEEF.
• 9. BRING BACK TO A GENTLE SIMMER, COVER AND COOK ON VERY LOW FOR ABOUT 1 HOUR.
• 10. ADD POTATOES, CARROTS, AND CELERY, AND SIMMER COVERED FOR ANOTHER 30 MINUTES OR UNTIL THE MEAT AND VEGETABLES ARE TENDER. TASTE AND ADJUST SEASONINGS.
• 11. TURN OFF HEAT AND LET SIT FOR 15 MINUTES BEFORE SERVING. GARNISH WITH THE FRESH PARSLEY.

Steps:

• 1. Brown the beef stew meat in a large skillet or Dutch oven.
• 2. Add the onion, tomatoes with their liquid, beef broth, tapioca, garlic, parsley, salt, pepper, and bay leaf. Bring to a boil. If you are using a skillet, transfer this to a pot you can put in the oven or you can transfer this to a Crock Pot.
• 3. Cover and bake at 350 degrees for 1 to 1 1/2 hours. Remove from oven and stir. Add all the vegetables and cook until tender.
• 4. If I'm using my Crock Pot, I add the vegetables in at the same time I add the meat mixture. I slow cook it most of the day.
• 5. Just a note, I always double this recipe because we love to have leftovers. I've have even had to triple it before. The recipe feeds 4 to 6 people one good size bowl of stew each.