Dads Stew Meat Recipes

Steps:

• Heat oil in a large pot over medium heat. Saute onions until browned; remove from pot, and set aside. Add ground beef to pot, and cook until evenly brown. Add garlic, and cook for 2 minutes. Stir in browned onions, and cook on high heat for 3 to 5 minutes. Stir in 1 cup of water. Reduce heat, cover, and simmer for 20 minutes.
• Stir in ketchup, beef stock, and teriyaki sauce. Season with pepper, curry powder, garlic powder, and onion powder. Cover, and simmer for about 2 hours.
• Mix together 1 tablespoon flour and 1/2 cup water. Stir into stew, and cook until thickened.

Steps:

• Heat vegetable oil in a large skillet over high heat; sear beef until browned on all sides, about 5 minutes. Transfer beef and oil to a large pot.
• Mix water, carrots, onion, celery, Worcestershire sauce, salt, sugar, pepper, paprika, garlic, bay leaves, and allspice with beef; cover pot and simmer over low heat for 1 1/2 hours. Add potatoes to stew, cover pot, and simmer until potatoes are tender, about 40 minutes more.

Steps:

• Place beef heart in large kettle and cover with 12 cups water. I use a large stockpot for this. Bring to a boil over medium heat and simmer for 4-5 hours or until heart is tender. May need to add more water while cooking to keep meat covered. I usually add at least 4 more cups of water while it is cooking.
• Once heart is tender, remove heart from broth and let cool. Cube meat into 1-2 inch pieces and return to broth.
• Add in onions, potatoes, carrots and bay leaves. Cook on medium low heat for at least 4 hours.
• Stir in mushrooms, mushroom soup and barley. Simmer at least another hour or until barley is tender.
• Remove bay leaves before serving.
• The longer this cooks, the better it is. I have made this by cooking the heart one day, letting the heart and the broth cool over night and then putting it on the stove and finishing it the next day.
• Can also make this by cooking the heart on the stove, let cool and cube the meat, then put all remaining ingredients into a large roaster and cover and put in the oven and bake at 300 for 6 hours.

Steps:

• 1. In a frying pan melt the butter, then brown onions thoroughly.
• 2. Remove onions from frying pan and place in a large pot, leaving some of the butter behind in the frying pan.
• 3. Place flour, salt, and pepper into gallon sized ziplock bag, add beef cubes, and mix so that all sides of the beef cubes are covered.
• 4. Brown beef in the same frying pan as onions in the leftover butter. When all sides of beef are browned, deglaze frying pan with some water, and pour contents into pot with onions.
• 5. Add beef stock, carrots, celery, and bay leaf to pot, simmer for 1 hour.
• 6. Add potatoes to pot, continue simmering until potatoes are done (about 30 minutes).
• 7. Add can of corn and water to achieve desired consistency.
• 8. Remove bay leaf and serve.

Steps:

• Heat olive oil in large pot.
• Add onions, garlic, and chuck roast. cook over HIGH heat, stirring occasionally. Cook until the outside of the meat is browned.
• Add beef broth, red wine, soy sauce, basil, thyme, 2 boullion cubes, and pepper.
• Bring to a boil.
• Cover and simmer on low for 2 hours.
• Add potatoes, carrots, and celery. Add additional water if contents are not submerged. add 1 boullion cube for each additional cup of water.
• Bring to a boil.
• Cover and simmer for 1 hour.
• remove everything with a slotted spoon and place in a large bowl. Add green beans to bowl. Cover and set aside.
• Gravy:.
• mix 1 cup of cold water and cornstarch.
• bring broth to a boil and maintain high heat.
• while continuously stirring, gradually add cornstarch mixture until gravy is desired consistency. for thicker gravy use an additional cup of cold water and 1/2 cup of cornstarch.
• turn off heat and pour gravy over the bowl of stew. Mix together, serve with bread, and enjoy!