OLD-FASHIONED BEEF STEW
This rich, hearty beef stew has a garden full of flavor with vegetables like cabbage, rutabaga and carrots. Mom knew this main dish is one that would suit us 11 kids. When we were all home, she'd throw in extra vegetables to stretch it. -Anne Heinonen, Howell, Michigan
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven over medium-high heat, brown meat in oil. Add the onion, water, seasoned salt, pepper and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours. , Add the vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine flour, cold water and browning sauce until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Nutrition Facts : Calories 302 calories, Fat 11g fat (0 saturated fat), Cholesterol 86mg cholesterol, Sodium 263mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
OLD-FASHIONED BEEF STEW
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams
OLD-FASHIONED BEEF STEW
I took my Grandmother's recipe, trimmed the fat and enhanced the flavor.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Stews Beef
Yield 6
Number Of Ingredients 14
Steps:
- Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
- Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
- Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
- Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
- In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 29.8 g, Cholesterol 53.7 mg, Fat 15.7 g, Fiber 5.6 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 393.4 mg, Sugar 6.9 g
OLD-FASHIONED HAMBURGER STEW
A hearty and delicious soup, perfect for chilly evenings! I like to serve this with warm rolls or cornbread.
Provided by SunnyDaysNora
Time 50m
Yield 12
Number Of Ingredients 22
Steps:
- Heat oil in a large pot over medium heat. Add ground beef and onion; cook until beef is browned and onion is soft and translucent, about 5 minutes. Add potatoes, tomato puree, diced tomatoes, 12 cups water, Italian seasoning, beef bouillon, cooking sherry, garlic, Sriracha, Worcestershire sauce, black pepper, garlic powder, onion powder, red pepper flakes, rosemary, salt, and bay leaves to the pot. Bring to a boil.
- Mix flour into remaining 1 1/2 cups of water until a thin slurry is formed. While stirring constantly, pour flour mixture into the boiling soup and stir to combine. Boil and stir until soup begins to thicken, about 3 minutes.
- Reduce temperature to a simmer and stir in frozen vegetables. Continue to simmer, stirring occasionally, until potatoes and vegetables have cooked through, at least 20 minutes.
Nutrition Facts : Calories 262.2 calories, Carbohydrate 27.1 g, Cholesterol 32.3 mg, Fat 13 g, Fiber 4.3 g, Protein 10.7 g, SaturatedFat 4.6 g, Sodium 766.9 mg
DELICIOUS OLD FASHIONED BEEF STEW
This is definitely a recipe for all you frugal cooks out there. It is done the way my grandmother used to make it wasting nothing from the cut of meat. The flavor is so good though you will never make it any other way.
Provided by Deb Lund
Categories Beef
Time 3h
Number Of Ingredients 9
Steps:
- 1. Put the beef broth and whole garlic clove in a pan and heat to a simmer.
- 2. Put flour and Onion soup mix in zip lock bag and shake until mixed well. You will be adding batches of meat to be browned to this mix just like shake and bake. ( when done do not throw away. You will use this later for thickening)
- 3. Prepare the meat by cutting off all the fat. Take the fat and brown it in a large dutch oven until brown and crisp and all the fat has been rendered.
- 4. Add the browned pieces of fat to the broth and simmer.
- 5. Keep the fat in the pan on medium heat and put the floured meat in the pan in small batches to brown. I usually put about 8-10 pieces in and when they need to be turned I push them off to one side and then add more to that side removing them to a plate to make room for more. When finished browning add the onions and toss around the pan to brown slightly. ( If you run out of fat while browning you can add a small amount of vegetable oil.)
- 6. With a slotted spoon remove the crispy fat (which will not be crispy anymore) and the garlic from the broth.
- 7. To the slightly browned onions add the meat, the broth the carrots and potatoes in that order. If you add the broth to the onions it will spatter a great deal.
- 8. Turn on low and cover. Simmer for at least 2 hours.
- 9. Add the handful of frozen green peas or more if you like for color. You can also add cut up green beans if you prefer. Continue cooking to heat these up
- 10. Take left over Flour and add 1/3 cup to 1 cup of water and stir until combined and smooth. Add slowly to stew stirring constantly so lumps don't form. Continue cooking for 1o-15 minutes to thicken.
- 11. Eat with a crusty loaf of bread and a good red wine, Enjoy!
OLD-FASHIONED BEEF STEW RECIPE - (4.4/5)
Provided by Beefman-2
Number Of Ingredients 16
Steps:
- On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight fitting lid). 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. Once browned, remove the beef with a slotted spoon set aside. Add the onions and sauté for about 5 minutes, until softened. Reduce heat to medium-low, and add the flour and cook for 2 minutes stirring often. Add the garlic and cook for 1 minute. 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. Simmer wine for 5 minutes, and then add the broth, bay leaves, thyme, rosemary, and the beef. Bring back to a gentle simmer, cover and cook on very low for about 1 hour. Add potatoes, carrots, and celery, and simmer covered for another 30 minutes or until the meat and vegetables are tender. Taste and adjust seasoning. Turn off heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired.
ANGEL'S OLD FASHIONED BEEF STEW
Beef chuck stewed with potatoes, carrots, celery, onions and beef broth for a homey favorite. The aroma that permeates throughout the house while the stew is simmering doesn't do it justice..delicious.
Provided by Margo
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h
Yield 12
Number Of Ingredients 13
Steps:
- In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.
- Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.
- To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
- For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 25.7 g, Cholesterol 53.7 mg, Fat 19.6 g, Fiber 3.4 g, Protein 16.9 g, SaturatedFat 6.8 g, Sodium 520 mg, Sugar 2.3 g
GRANDMA'S HOMEMADE BEEF STEW
Just like grandma used to make. Very little work goes into this homemade beef stew but it was always made with love. Serve with saltine crackers or yeast rolls.
Provided by COTTNBLOSM
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h25m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 366 calories, Carbohydrate 32.6 g, Cholesterol 62.6 mg, Fat 16.4 g, Fiber 7.2 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 657 mg, Sugar 8.4 g
More about "delicious old fashioned beef stew recipes"
OLD-FASHIONED BEEF STEW - INSANELY GOOD
From insanelygoodrecipes.com
4.7/5 (54)Total Time 2 hrs 20 minsCategory Beef, Dinner, Featured, RecipesCalories 401 per serving
- Cook the beef in batches over medium heat until brown. Ensure to cook on all sides and move to a plate while cooking the rest. Be careful not to overcrowd the pot.
BEEF STEW RECIPES - TRADITIONAL, OLD …
From tasteofhome.com
OLD FASHIONED STOVETOP BEEF STEW RECIPE
From grannysinthekitchen.com
12 BEST BEEF STEW RECIPES | EASY BEEF STEW RECIPE IDEAS
From foodnetwork.com
Author By
OLD FASHIONED BEEF STEW RECIPE - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
5/5 (6)Total Time 2 hrs 15 minsCategory Main CourseCalories 309 per serving
OLD FASHIONED BEEF STEW RECIPE WITHOUT WINE - NO FRILLS KITCHEN
From nofrillskitchen.com
OLD FASHIONED BEEF STEW | DISHIN' WITH DI - COOKING SHOW …
From dishinwithdi.com
OLD FASHIONED BEEF STEW – PHITIP RECIPES
From phitip.com
OLD FASHIONED BEEF STEW RECIPE HOW TO MAKE IT RECIPES
From hola.churchrez.org
TOP 42 OLD FASHIONED BEEF STEW RECIPES WITH POTATOES
From dmax.youramys.com
KETO BEEF STEW (OLD-FASHIONED FLAVOR)
From ketofocus.com
LOOKS DELICIOUS ! OLD FASHIONED BEEF STEW - SUSAN RECIPES
From susanrecipe.com
15 OLD FASHIONED OXTAIL SOUP RECIPE - SELECTED RECIPES
From selectedrecipe.com
OLD FASHIONED BEEF STEW RECIPE - EASY AND DELICIOUS - FREE
From freeim.org
OLD FASHIONED BEEF STEW - PROVEN RECIPES
From proven-recipes.com
OLD-FASHIONED BEEF STEW RECIPE - THE SPRUCE EATS
From thespruceeats.com
You'll also love