Country Beef Stew Recipes

Steps:

• 1. Put all ingredients except peas into a slow cooker. Cover and cook on low for 8 to 10 hours. Turn to high and add frozen peas 30 to 45 minutes before serving. Source:http://www.crock-pot-recipes.us/country-beef-stew/

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Place bacon in cooker. Discard all but 1 tablespoon bacon fat in skillet. Cook beef in bacon fat 2 to 3 minutes, stirring occasionally, until brown. Stir onion into beef. Cook 1 minute, stirring occasionally. Spoon mixture into cooker.
• Stir carrots, wine, broth, flour, basil, thyme, salt, pepper and canned diced tomatoes into mixture in cooker.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in mushrooms and sun-dried tomatoes. Cover; cook on Low heat setting 20 to 30 minutes longer or until sun-dried tomatoes are tender. Serve beef mixture over noodles; sprinkle with parsley.

Steps:

• Heat butter in a large pot over medium. Add onions and mushrooms, cook 5 minutes. Transfer to a bowl.
• Toss beef with 3 tablespoons flour. Add 1 tablespoon oil to the pot, increasing heat to medium-high. Brown half the beef for 2 minutes. Repeat oil and beef browning with remaining meat. Transfer to the onion bowl.
• Reduce heat to medium. Whisk 1/2 can of beef broth, Worcestershire sauce, and mustard in the pot, scraping up brown bits. Add the mixture from the bowl back to the pot along with remaining broth and optional red wine. Cover and simmer on low for 15 minutes.
• Uncover and stir in carrots. Cover and cook 45 minutes more.
• In a small bowl, stir together 2 tablespoons water and remaining 1 tablespoon flour, along with rosemary, salt, and pepper. Stir into stew and cook 3 minutes until thickened.
• Serve over noodles if desired.

Steps:

• In a large pot, brown the meat in oil.
• Stir in tomatoes with juice, (I like to cut the tomatoes into smaller pieces),tomato sauce, water, onion spices.
• Heat to boiling, reduce heat and cover and simmer until meat is tender about 1 1/2-2 hours.
• Stir in macaroni and bring to a boil, reduce heat, cover and simmer 20 mintes, stirring occasionaly.
• (hint, do not use more than 4 oz. of macaroni).
• Stir in green beans and cook another 15-20 minutes.
• Serve with parmesan cheese.
• Goes well with french bread and a salad.

Steps:

• If using dry beans, rinse beans.
• In a large saucepan combine drained beans and the 4 cups water.
• Bring to boiling; reduce heat.
• Simmer, uncovered, for 2 minutes.
• Remove from heat.
• Cover and let stand for 1 hour.
• (Or, place beans in water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.
• Place flour and pepper in a plastic bag.
• Add beef pieces, a few at a time, shaking to coat.
• In a 4- or 6-quart Dutch oven brown half of the beef in 1 tablespoon of the hot oil; remove beef.
• Add remaining oil, remaining beef, onion, and garlic to Dutch oven.
• Cook until beef is brown and onion is tender.
• Drain fat, if necessary.
• Stir in wine, scraping until the brown bits are dissolved.
• Return all beef to Dutch oven.
• Stir in beans, soup stock or broth, tomato, and dried thyme (if using).
• Bring to boiling; reduce heat.
• Simmer, covered, for 1-1/2 hours.
• Add carrots and parsnips.
• Return to boiling; reduce heat.
• Simmer, covered, for 25 to 30 minutes more or until beef and vegetables are tender.
• Stir in fresh thyme (if using).
• If desired, garnish with parsley.
• *Note:If using canned beans, decrease soup stock or broth to 1 cup.