Favourite Beef Stew Recipes

Steps:

• Toss the beef, flour, and salt in a sealable bag until the beef is coated.
• Heat the oil in a large skillet over medium-high heat. Combine the beef and Worcestershire sauce in the skillet; cook until the beef is evenly browned on all sides; transfer to a slow cooker, but do not clean the skillet. Add the carrots, potatoes, parsley, and pepper to the slow cooker.
• Combine the boiling water and soup mix in a small bowl; add to slow cooker.
• Melt the butter in the skillet over medium-high heat. Cook the onion and garlic in the melted butter until soft; transfer the onion and garlic to the slow cooker and return the skillet to the heat. Combine the wine and mushrooms to the skillet; cook until the mushrooms begin to absorb the wine; pour the mixture into the slow cooker.
• Place the cover on the slow cooker and set to High; cook for one hour. Reduce heat to Low and cook until the beef is fork-tender, 6 to 8 hours. Whisk together the warm water and cornstarch; stir into the stew; cook uncovered until stew thickens, about 15 minutes.

Steps:

• In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables and rice are tender. , Uncover; simmer 20-30 minutes longer or until thickened to desired consistency. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

Steps:

• Pat meat dry with a paper towel.
• Heat oil & butter together in a large heavy saucepan.
• Add meat & cook, stirring constantly, until browned all over.
• Remove from pot, cover & set aside.
• To juices remaining in pot, add chopped onion & cook, stirring often, until tender.
• Add a little more butter, if necessary.
• Stir in flour & cook, stirring, until mixture is golden.
• Return meat to pot.
• Add next 6 ingredients (if using wine, I recommend adding this first to deglaze) - bring to a boil, stirring up browned bits from the bottom of the pot.
• Reduce heat, cover & simmer until the meat is tender- about 1 1/2 to 2 hours.
• Add vegetables & continue to simmer until veggies are tender- about 30 minutes.
• Taste & adjust seasoning, if necessary.
• Sprinkle with parsley.

Steps:

• Layer ingredients in slow cooker in the following order: carrots, celery, potatoes, onion, garlic, bay leaf, Worcestershire sauce, thyme, basil, pepper, beef, tomatoes with juice and broth. Cover and cook on low 8-9 hours.
• Remove beef and vegetables to large serving bowl; cover and keep warm. Remove and discard bay leaf. Turn slow cooker to high; cover. Mix flour and water in small bowl until smooth. Add 1/2 cup cooking liquid; mix well. Stir flour mixture into slow cooker. Cover and cook 15 minute or until thickened. Pour meat and vegetables back into slow cooker and stir. Turn slow cooker back to low and enjoy!

Steps:

• 1. Preheat large crockpot on low heat. Preheat large skillet on medium/high heat on stovetop with oil.
• 2. Cut beef into 1 1/4 inch cubes, In large mixing bowl combine beef cubes, worcestershire sauce, italian seasoning, garlic powder and red pepper flake. Let soak for a few minutes then dredge the beef tips in flour to coat liberally.
• 3. Brown beef in heated skillet for approximately 5-7 minutes stirring so that all sides are browned. Remove the beef from the skillet and set aside.
• 4. While pan is still hot deglaze with 1C water. Scrape drippings from the bottom of the skillet and add the drippings to the preheated crockpot.
• 5. Peel and dice the carrots, peel and half the onion and slice, chop celery, dice the potatoes (peeling is optional). If potatoes are russets I prefer to peel them.
• 6. Add the vegetables to the crockpot. Add the beef, stewed tomatoes, the second cup of water, dry onion soup mix, and bay leaf, cover and cook on low for 4-6 hours. *I replace 1C of the water in this recipe with beer and it really amps it up!
• 7. The flour dusted on the beef in step 2 usually thickens this stew enough but If you need to thicken a bit - 30 minutes prior to serving combine corn starch and 1/2C cold water add to the bubbling stew broth. Should be like a gravy sauce when served.