Country Beef Stew With A Secret Ingredient Recipes

Steps:

• 1. You can either cook this in a crock pot or simmer on the stove. I cook it for about 8 hours on low in the crock pot. It needs to simmer on the stove for about 90 minutes or until the meat is tender.
• 2. Heat oil in a skillet and brown the meat in batches. Move it to the crock pot or dutch oven as you go. When the meat is all browned, add the flour to the skillet. Add more oil if needed. Brown as if for gravy. Add cold water and mix well. Pour over meat.
• 3. Add everything else to the pot except the peas.
• 4. Mix and cover.
• 5. Crock pot - Cook on low for 8 hours. Add the peas and let them heat through. Enjoy!
• 6. Stove top - Bring to a boil and reduce to a simmer. Cook until meat is tender, 1 1/2 to 2 hrs. Add more water if needed. Stir in the peas and let heat through. Enjoy!

Steps:

• In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.

Steps:

• If you have the time and inclination:.
• - Brown the beef in a large skillet until seared on all sides.
• - You can also brown the onions if you are so inclined.
• If you are like me and are trying to do this at the crack of dawn before racing out the door to the bus stop and then to work start here:.
• Plug in the crock pot.
• Toss in the chopped onions, garlic, carrots, squash and beef.
• Stir in all the spices except the fresh cilantro.
• Pour in the tomato sauce.
• Cook on LOW for 6 - 8 hours.
• About 15 minutes before it is going to be served or as soon as you get home:.
• add the peas, cilantro and the olives.
• Stir it all up and let cook another 15 minutes or so.
• I served it over whole wheat couscous with a hunk of roasted garlic bread that Jeff picked up on the way home. It was a hit - everyone decided it was a keeper and that the addition of the olives (the secret ingredient) was genius. I loved the way it added a nice salty counterpart to the sweet squash. If you wanted to you could also add a bit of chicken stock to the stew at the beginning.

Steps:

• In a big pot or dutch oven, brown meat in salad dressing. Add the next 9 ingredients and bring to a boil. Reduce heat and simmer for 1-2 hours or till meat is tender.
• Add the potatoes, carrots, pepper and onion.
• Cover and simmer another hour or until veggies are tender. Combine flour and cold water in a shaker, stir into stew and bring to a boil till thickened. Serve.

Steps:

• 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.
• 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.
• 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.