Mince Beef Stew Recipes

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add 4 cups water and beef base; stir to combine. Add tomato sauce, Worcestershire sauce, pepper, celery salt, and marjoram; bring to a simmer.
• Add carrots and simmer for 35 minutes. Add potatoes and green beans; cook until tender, about 15 minutes.
• Meanwhile, mix flour and 2 tablespoons water together in a small bowl until no longer lumpy, adding more water if necessary. Stir into stew and simmer until thickened, 5 to 10 minutes.

Steps:

• Heat oil in a large pot over medium-high heat. Add meat, flour, onion, and garlic; cook and stir until browned, 10 to 15 minutes.
• Add broth, tomatoes, potatoes, celery, and carrots, then stir in Creole seasoning and basil. Bring to a simmer. Reduce heat to maintain simmer and cook, uncovered, until potatoes are soft, meat is tender, and gravy is thick, about 1 hour.

Steps:

• With a food processor with the grater attachment, grate the carrots, swede and onions.
• Put everything except the bay leaves and water into a large pan and heat, stirring, until the meat is browned.
• Add a teaspoon of salt, a sprinkle of black pepper, the bay leaves and enough water to stop it sticking to the pan (depends on how much water is in the beef).
• Simmer for 45 minutes, checking occasionally that it is not sticking, and topping up with water if necessary.
• Taste and adjust seasoning as required.

Steps:

• Heat oil in a large pot over medium heat. Saute onions until browned; remove from pot, and set aside. Add ground beef to pot, and cook until evenly brown. Add garlic, and cook for 2 minutes. Stir in browned onions, and cook on high heat for 3 to 5 minutes. Stir in 1 cup of water. Reduce heat, cover, and simmer for 20 minutes.
• Stir in ketchup, beef stock, and teriyaki sauce. Season with pepper, curry powder, garlic powder, and onion powder. Cover, and simmer for about 2 hours.
• Mix together 1 tablespoon flour and 1/2 cup water. Stir into stew, and cook until thickened.

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:

• Heat the oil in a large pan, add the onion, carrot and celery, and sweat for 10 mins until soft. Add the beef and cook until it is browned all over.
• Add the tomato purée and cook for a few mins, then add the mushroom ketchup, tomatoes, sweet potatoes, herbs and a can full of water. Season well and bring to the boil.
• Simmer on a low heat for 40-45 mins until the sweet potatoes are tender, stirring a few times throughout cooking to make sure they are cooking evenly.
• Once cooked, remove the bay leaf, stir through the chopped parsley and serve with cabbage.