Margarets Old Timey Beef Stew Recipes

MARGARET'S BEEF STEW

This recipe comes from the first "What's Cooking at Moody's Diner" cookbook. Moody's Diner is a vintage 1930's Diner in Waldoboro, Maine and every year when I went to visit, my grandmother would take me there to get breakfast. I never had this recipe at Moody's, but this is my favorite stew that my mom made when I was growing up, and I want to make sure I don't lose this recipe. The barley was her addition to this stew, and she always made it in a crock pot, although I'll give the instructions to make it in a pot on the stove as well. Mainer's shorten "oleomargarine" to "oleo", unlike all the rest of the world that shortens it to "margarine", so in the recipe, where it calls for oleo, it is asking for margarine or butter. You can use a bag of frozen stew veggies instead of preparing the fresh ones, to make it a bit faster to put together, and if you use quick barley, add it in the last half hour or so of cooking, so it doesn't get mushy. This recipe is great served with homemade yeast rolls, or biscuits.

Provided by Mommy2two

Categories Stocks

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Margaret's Beef Stew image

Steps:

Combine oleo and flour in a pot with a heavy bottom over low heat, or a crockpot on low.
Add catsup and boiling water.
Add beef, onions, vegetables, and barley.
Bring to boil and simmer until beef is tender or,
In crockpot, simmer all day on low.

Nutrition Facts : Calories 388.2, Fat 5.8, SaturatedFat 2.4, Cholesterol 72.6, Sodium 484.5, Carbohydrate 55.5, Fiber 7.9, Sugar 12.2, Protein 31.1

Ingredients

2 tablespoons oleo (margarine or butter)
2 tablespoons flour
1/2 cup catsup (ketchup)
3 cups boiling water
1 lb stewing beef, cubed
1 onion, diced
4 -5 carrots, scrubbed and sliced
3 -4 potatoes, scrubbed and diced
1/4 cup barley
salt and pepper, to taste

MARGARET'S OLD-TIMEY BEEF STEW

This recipe was received from one of my best friends, Margaret Hanks, in Abilene, Texas. She made this stew for her church parish Ladies Luncheon. It is still one of my all time favorite stews. It is hearty and filling. I serve it with warm, crusty French Bread.

Provided by Miss Annie

Categories Stew

Time 3h20m

Yield 5-6 serving(s)

Number Of Ingredients 16

Margaret's Old-Timey Beef Stew image

Steps:

Brown the beef, in small batches, in oil.
Return browned beef to the pot.
Add the next 11 ingredients and bring to a boil.
Cover, lower heat and simmer for 2 hours.
When meat is almost done, add the carrots, onions, and potatoes.
Cover and cook until vegetables are tender.
If you want the stew thicker, mix 1/2 cup cold water with 1/4 cup flour.
Push vegetables and meat to one side of the pan and stir in flour mixture into stew.
Cook and stir until gravey thickens and boils.
Remove bay leaves before serving.

Nutrition Facts : Calories 641.6, Fat 41.3, SaturatedFat 15.2, Cholesterol 125.2, Sodium 1575.1, Carbohydrate 30.8, Fiber 5.1, Sugar 9.7, Protein 36.4

Ingredients

2 lbs beef chuck, cut into cubes
2 tablespoons oil
1 onion, sliced
4 cups boiling water
1 tablespoon salt
1 teaspoon pepper
2 cloves garlic, minced
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
1/2 teaspoon paprika
2 bay leaves
1 dash allspice or 1 dash ground cloves
6 carrots, quartered
1 lb onions, small,whole or 2 medium onions, quartered
2 cups potatoes, diced

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

Old-Fashioned Beef Stew image

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

Ingredients

1 boneless beef chuck roast (2 pounds), cut into 1/2-inch cubes
1 tablespoon canola oil
1 large onion, chopped
5 cups water
1 teaspoon seasoned salt
1/2 teaspoon pepper
2 to 3 teaspoons salt, optional
5 to 6 medium potatoes, peeled and cut into 1/2-inch cubes
5 medium carrots, cut into 1/4-inch slices
1 medium rutabaga, peeled and cut into 1/2-inch cubes
1 cup sliced celery (1/2-inch pieces)
1/2 medium head cabbage, finely sliced
1/4 cup all-purpose flour
3/4 cup cold water
2 teaspoons browning sauce, optional

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

Old-Fashioned Beef Stew image

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

Ingredients

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

OLD-TIME BEEF STEW (PAULA DEEN)

One of our favorite stews! Great on chilly nights! My notes are in parentheses. This makes a thick stew.

Provided by SweetsLady

Categories Stew

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 16

Old-Time Beef Stew (Paula Deen) image

Steps:

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1-1/2 hours.
Remove bay leaves. Add carrots, potatoes, and celery. Cover and cook 20-30 minutes longer or until vegetables are cooked.
To thicken gravy, remove 2 cups hot liquid. Using seperate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with hot liquid and return mixture to pot. Stir and cook until bubbly and thickened. Enjoy!

Nutrition Facts : Calories 384.3, Fat 12, SaturatedFat 3.8, Cholesterol 96.8, Sodium 1147.9, Carbohydrate 32.4, Fiber 4.2, Sugar 5.5, Protein 38.1

Ingredients

2 lbs stewing beef
2 tablespoons vegetable oil
32 ounces beef broth
1 teaspoon Worcestershire sauce
1 garlic clove, minced
1 -2 bay leaf (I use 2)
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
1 dash ground allspice or 1 dash clove
3 large carrots, sliced (I use baby carrots)
4 red potatoes, quartered
3 celery ribs, chopped (I omit this)
2 tablespoons cornstarch

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Margarets Old Timey Beef Stew Recipes

MARGARET'S BEEF STEW

MARGARET'S OLD-TIMEY BEEF STEW

This recipe was received from one of my best friends, Margaret Hanks, in Abilene, Texas. She made this stew for her church parish Ladies Luncheon. It is still one of my all time favorite stews. It is hearty and filling. I serve it with warm, crusty French Bread.

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

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.

OLD-TIME BEEF STEW (PAULA DEEN)

One of our favorite stews! Great on chilly nights! My notes are in parentheses. This makes a thick stew.

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