Hearty Beef Stew Recipes

Steps:

• In a 4-qt. Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all. Cover and bake at 325° for 3 hours, stirring occasionally, or until the meat and vegetables are tender. Remove bay leaves before serving.

Steps:

• Season the beef with black pepper. Coat the beef with 2 tablespoons of the flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often.
• Place the potatoes, carrots, onions and garlic into a 5-quart slow cooker. Top with the beef. Add 3 cups of the stock, Worcestershire, thyme and bay leaf.
• Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender. Remove and discard the bay leaf.
• Stir the remaining flour and stock in a small bowl until the mixture is smooth. Stir the flour mixture and peas in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.
• *Or on HIGH 5 to 6 hours
• Serving suggestion: Serve with buttermilk biscuits and tossed salad topped with Ranch dressing.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
• Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
• Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
• Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
• Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
• Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

Steps:

• Preheat oven to 375 degrees. In a large heavy pot, toss beef with flour. Stir in tomatoes, 1 teaspoon salt, 1/2 teaspoon pepper, and 4 cups water. Bring to a boil over medium-high, transfer to oven, and cook 1 hour. Stir in potatoes and cook until beef and potatoes are tender, about 1 hour more. Stir in peas and carrots and let sit 5 minutes before serving.

Steps:

• In a stockpot, combine stock and reserved beef and tomato pieces. Cover; bring to a simmer over medium-high heat. Add onions, carrots, and dill. Cook, uncovered, until onions are soft, about 30 minutes. Season with salt and pepper.
• When ready to serve, add the peas, and cook just until tender and heated through, about 3 minutes. Serve hot.

Steps:

• Preheat oven to 325°F.
• Cut meat into 1-inch cubes.
• Cook bacon until crisp and browned. Transfer to plate using slotted spoon.
• Add vegetable oil to Dutch oven and heat; add meat and brown in batches.; Transfer to a plate. Add carrots and onions; cook for 5 minutes. Add garlic and thyme; cook for 1 minute.
• Sprinkle with 2 tablespoons of the flour and cook for 1 minute, stirring often. Deglaze pot with beef broth, stirring to scrape up bits from bottom of pan. Add whiskey, beef and bacon; bring to a boil. Remove from heat, cover and place in oven., Bake for an additional hour or until beef and potatoes are tender.
• Combine remaining flour and 1 tablespoon of the butter until smooth. Remove Dutch oven from oven and stir in flour mixture.
• In a medium sauté pan, melt remaining butter and sauté mushrooms, about 10 minutes until golden brown. Add to stew. Transfer stew to stovetop, bring to a boil and reduce to a simmer for about 10 minutes or until thickened.
• Garnish with chopped parsley, if desired.

Steps:

• Preheat oven to 225 degrees.
• In a large dutch oven/soup pot, warm oil over medium high heat.
• Add half of beef and season with salt and pepper.
• Brown beef on all sides then remove from pot.
• Brown remaining beef in pot, then remove and set aside.
• Saute onions until browned.
• Add garlic and peppercorns and saute a few minutes more.
• Add flour and toss to coat.
• Reduce heat to simmer.
• Add wine, chicken broth, tomatoes, bay leaves and browned meat.
• Stir to combine.
• Place pot in oven and cook for 1 hour.
• Add potatoes and carrots and return pot to oven for another 2 hours, or until beef is tender.
• Remove from oven and enjoy!

Steps:

• Dredge the beef heart in flour until coated. Heat the oil in a Dutch oven over medium-high heat. Fry the pieces of heart until browned. Stir in onions and water. Season with salt and seasoning salt. Cover, reduce heat to low, and simmer for 2 to 3 hours, or until the meat is very tender. Serve over noodles or mashed potatoes.

Steps:

• In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Stir in the remaining ingredients., Pour into a greased 13x9-in. or 3-qt. baking dish. Cover and bake at 375° for 1-3/4 to 2 hours or until meat and vegetables are tender. Serve in bowls.

Steps:

• In a large 6 quart stock pot saute onions and garlic in olive oil on medium heat.
• Place beef, flour, salt and pepper in a large ziplock bag and shake to coat.
• Add coated beef to the stock pot and stir to brown beef.
• Once beef is browned add stock, bay leaves, sugar, wine, thyme, parsley, dill, mustard and worcestershire sauce.
• Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours.
• Add carrots, mushrooms and potatoes, simmer for an additional 1/2 hour or until they are tender and ready to eat.

Steps:

• In Dutch oven, place onions, bacon, and beef.
• Cook over medium-high heat until beef and bacon are browned.
• Stir in all remaining ingredients, cover, and bake at 325 degrees for 1 1/2 hours.
• Uncover and continue to bake for 2-2 1/2 hours, stirring occasionally, until beef is fork tender.

Steps:

• Heat 1 tablespoon oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic. Cook until onions are tender and start to caramelize around the edges, about 5 minutes. Add diced tomatoes.
• Combine flour, smoked paprika, sweet paprika, oregano, cumin, salt, and pepper in a resealable plastic bag. Add beef stew meat and shake to coat.
• Heat remaining oil and butter in a skillet over medium-high heat and brown coated beef on all sides, 3 to 5 minutes per side.
• Transfer browned stew meat to the Dutch oven. Add water and vinegar; stir to combine. Cook over low heat for 1 1/2 hours.
• Remove the lid and add olives. Cook stew for an additional 30 minutes. Adjust seasonings to taste.