Old Fashioned Beef Stew Recipe 445

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.

Steps:

• In 12-inch skillet or Dutch oven, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring frequently, until browned on all sides.
• Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix browned beef and remaining ingredients.
• Cover; cook on Low heat setting 9 to 10 hours.

Steps:

• Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
• Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
• Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
• Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
• In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

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.

Steps:

• Place stew meat, water, onion, salt, and pepper in a large stockpot. Cook over medium heat until meat is fork-tender, about 45 minutes. Do not drain.
• Add carrots and potatoes to the stew, stir, and cook over medium heat for 20 minutes. Stir in celery, green beans, corn, peas, crushed tomatoes, and tomato sauce. Reduce heat to medium-low and let cook for about 1 hour.

Steps:

• In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.
• Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.
• To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
• For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.

Steps:

• 1. ON MEDIUM-HIGH HEAT, ADD THE VEGETABLE OIL TO A LARGE HEAVY POT (ONE THAT HAS A TIGHT FITTING LID).
• 2. WHEN IT BEGINS TO SMOKE SLIGHTLY, ADD THE BEEF AND BROWN VERY WELL. DO IN BATCHES IF NECESSARY. ADD THE SALT AND PEPPER AS THE BEEF BROWNS.
• 3. ONCE BROWNED, REMOVE THE BEEF WITH A SLOTTED SPOON AND SET ASIDE.
• 4. ADD ONIONS AND SAUTE FOR ABOUT 5 MINUTES, UNTIL SOFTENED.
• 5. REDUCE HEAT TO MEDIUM-LOW, AND ADD THE FLOUR AND COOK 2 MINUTES STIRRING OFTEN.
• 6. ADD THE GARLIC AND COOK FOR 1 MINUTE.
• 7. ADD WINE AND DEGLAZE THE PAN, SCRAPING ANY BROWN BITS STUCK TO THE BOTTOM OF THE PAN. THE FLOUR WILL START TO THICKEN THE WINE AS IT COMES TO A SIMMER.
• 8. SIMMER WINE FOR 5 MINUTES, AND THEN ADD THE BROTH, BAY LEAVES, THYME, ROSEMARY, AND THE BEEF.
• 9. BRING BACK TO A GENTLE SIMMER, COVER AND COOK ON VERY LOW FOR ABOUT 1 HOUR.
• 10. ADD POTATOES, CARROTS, AND CELERY, AND SIMMER COVERED FOR ANOTHER 30 MINUTES OR UNTIL THE MEAT AND VEGETABLES ARE TENDER. TASTE AND ADJUST SEASONINGS.
• 11. TURN OFF HEAT AND LET SIT FOR 15 MINUTES BEFORE SERVING. GARNISH WITH THE FRESH PARSLEY.

Steps:

• To flour mix in salt and pepper.
• Dredge beef cubes in flour mixture.
• In large pan add oil and brown beef.
• Remove beef to pressure cooker (or crock pot).
• Add additional oil if required and saute onions for 1 minute.
• Stir in tomato paste and broth to deglaze pan.
• Add the wine (if using) and cook another 30 seconds.
• Add Worcestershire sauce, bay leaves and pour over beef.
• Pressure Cooker:.
• Lock the lid in place. Over high heat, bring to high pressure.
• Reduce heat just enough to maintain high pressure and cook for 30 minutes.
• Allow the pressure to come down naturally (about 15 minutes).
• Remove the lid and test beef, if not sufficiently tender, return to high pressure for an additional 5 minutes. Again, let the pressure come down naturally.
• Stir in garlic, thyme, potatoes, celery and place carrots on the top.
• Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 5 minutes.
• Quick-release the pressure.
• If vegetables are not sufficiently tender, set the lid in place and allow them to steam in the residual heat, another minute or two.
• If you would like a thicker gravy, mash a few pieces of potato against the side of the cooker and stir into the stew.
• Crock pot:.
• Place beef, liquids and remaining ingredients in the crock pot.
• Cover and cook on low 12 hours or on high 5 to 6 hours or until tender.
• Serve with fresh biscuits!