Fanny Farmers Old Fashioned Beef Stew Recipes

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.

Steps:

• On a piece of wax paper combing the flour, salt and pepper and roll the beef cubes in the mixture. Shake off the excess flour.
• Over high heat in a Dutch oven, melt the shortening. When the shortening is very hot, add the beef chunks, about 5 or 6 pieces at a time, do not crowd. Brown on all sides and remove to plate. Repeat the process until all the beef chunks are browned.
• Once the meat is cooked, return the cooked meat to the pot, stand back and pour on the boiling water. Be careful not to burn yourself when the water spits and sputters. Next add the lemon juice, Worcestershire sauce, sugar, yellow onion, pearl onions, bay leaves, and allspice. Stir well.
• Lower the heat, cover and simmer for 1 1/2 to 2 hours, or until meat is tender. Do not allow the stew to dry out. Add a little more boiling water if necessary. Finally, add the carrots, onions, and potatoes and cook another 25-30 minutes or until the carrots and potatoes pierce easily with a fork.

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:

• 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.

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.