MAMA'S STEW BEEF
Steps:
- In a large bowl, combine the beef, ketchup, green seasoning, garlic powder, onion powder and some salt and pepper. Marinate for 30 minutes.
- Heat a large pot over high heat. Add the oil and sugar, and cook until the sugar is caramelized. Add the seasoned beef and cook, stirring vigorously, until browned, about 5 minutes. Lower the heat to medium-high and cook undisturbed for another 5 minutes. Slowly add just enough water to cover the beef. Cook for 30 minutes, then lower the heat to a simmer and cook until the meat is tender, about 25 minutes more.
JO MAMA'S BEEF STEW
Hearty and delicious. My family's favorite stew for over 30 years. If you prefer, you can substitute basil for the rosemary--I fix it both ways. Update: When I originally made this recipe, I would coat the beef pieces with a flour/salt/pepper mix by shaking them in a bag and then brown them in a couple tablespoons of oil. I eliminated this step to simplify and lower the calories and fat, but if you do it that way it makes for a thicker sauce. Good either way!
Provided by SharleneW
Categories Stew
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Shake stew meat up in a bag with flour to cover.
- Brown in vegetable oil in stew pot.
- Cover with water and bring to a boil.
- Simmer for 30 minutes or more. (I like to simmer until the beef is nice and tender).
- Add remaining ingredients and add additional water to cover.
- Bring to a boil again.
- Reduce heat and simmer until vegetables are done, about 15 minutes.
NOT YOUR MAMA'S BEEF BOURGUIGNON
Make and share this Not Your Mama's Beef Bourguignon recipe from Food.com.
Provided by Canadian Pixie
Categories Meat
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In pan, brown onions and mushrooms in butter, remove from pan and set aside.
- Add beef cubes in batches, browning well on all sides. Set aside.
- To remaining fat in pot, stir in flour. Add stock, wine and tomato paste. Bring to boil, stirring as sauce thickens.
- Add garlic, salt, thyme, bay leaf and pepper.
- Place meat and sauce in large casserole. Cover and bake at 350 F for 2 hours. Add onions for last 30 minutes, and mushrooms for last 15 minutes.
- Top with parsley before serving.
Nutrition Facts : Calories 287.2, Fat 11, SaturatedFat 6.7, Cholesterol 27.1, Sodium 809.5, Carbohydrate 30, Fiber 5.2, Sugar 11.1, Protein 5.4
MAMA'S TRIED AND TRUE BEEF STEW
I love my Mama's beef Stew! It is always a winner for picky manly eaters and easily adjusted too! (p.s. Great with dumplings as well, just make sure there is plenty of liquid so the soup doesn't dry up and burn, or for GF(gluten-free) Stew Omit all flour and it works out great too!)
Provided by S. Conley
Categories Stew
Time 4h
Yield 6-9 serving(s)
Number Of Ingredients 21
Steps:
- Coat meat with group 1.
- Brown in stewing pot with oil and onions, then add cooking wine and water.
- Once browned add all of group 3 and simmer for 1 1/2 - 2 hours until tender.
- Remove bay leaf and Add group 4 simmering 1 hour until tender, however, omitting the " ** " produce until 20 minute before end of cooking time.
- Thicken with 1/4 Cup flour and 1/4 Cup water (if not adding dumplings or not going GF.).
Nutrition Facts : Calories 334.1, Fat 7.7, SaturatedFat 1.1, Cholesterol 0.2, Sodium 993, Carbohydrate 59, Fiber 8.6, Sugar 8.7, Protein 8.1
NOT YOUR MAMA'S HOMEMADE BEEF STEW
Make and share this Not Your Mama's Homemade Beef Stew recipe from Food.com.
Provided by Galloping Gary
Categories One Dish Meal
Time 2h30m
Yield 6-8 plates, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- SO easy!
- Drizzle a little olive oil into your pan, cut onions anyway you like and sauté on.
- medium high till onions just brown. Add chopped carrots, bell pepper & jalapeños.
- Make sure meat is cut into hearty bite size pieces add to the pot. Add garlic,.
- salt & pepper to taste. Cook for about 3 minutes till you hear the sizzle. Add bottles of beer,.
- bouillon & water. Cover & simmer on medium till meat falls apart. If you don't use bouillon add.
- tomato paste after about 1/2 hours Should take about 2 hrs to cook. There will look to be a lot of.
- liquid but it will cook down & thicken.
- Amazing with mashed potatoes but my husband likes rice. Also with egg noodles!
- Great left overs! That's why I make a lot!
Nutrition Facts : Calories 1622.2, Fat 161.2, SaturatedFat 66.9, Cholesterol 224.8, Sodium 196.5, Carbohydrate 13.4, Fiber 2.2, Sugar 4.4, Protein 20.4
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