Savory Beef Stew Recipes

Steps:

• Heat oven to 325°F. In ovenproof 4-quart Dutch oven, mix beef, onion, tomatoes, seasoned salt, pepper and bay leaf. In small bowl, mix water and flour; stir into beef mixture.
• Cover; bake 2 hours, stirring once.
• Stir in potatoes and carrots. Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender. Remove bay leaf.

Steps:

• Place flour in a large resealable plastic bag; add beef, a few pieces at a time, and shake to coat. , In a large saucepan coated with cooking spray, cook beef and onion in oil over medium-high heat until beef is browned on all sides. Stir in the water, consomme, sherry, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the carrots, parsnips, potato and turnip. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat and vegetables are tender.

Steps:

• In a Dutch oven, brown meat in salad dressing over medium heat. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Add the potatoes, carrots, green pepper and onion. Cover and simmer for 45 minutes or until vegetables are tender. , Combine flour and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf.

Steps:

• In a 4-quart slow cooker, combine stew meat, onions, undrained tomatoes, carrots and garlic herb sauce mix. In a small bowl, whisk together the broth and pesto sauce mix. Pour over all in slow cooker.
• Cover and cook on low heat setting for 8 to 10 hours.

Steps:

• Preheat oven to 350 degrees.
• In a dutch oven over medium heat, melt margarine.
• Cook beef in two batches until browned, stirring often.
• Remove beef from dutch oven and set aside.
• Stir in flour.
• Add broth, beer, water, onion, garlic, brown sugar, thyme and pepper.
• Heat to boil.
• Return beef to dish and add potatoes, carrots, celery and mushrooms, stir well to coat.
• Cover and bake at 350 degrees for 1 1/2 hours or until done.

Steps:

• Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
• Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
• Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.

Steps:

• Place stew meat, tomatoes, celery, carrots, garlic, potatoes, pepper, and dissolved bouillon into crockpot, stirring to mix.
• Cover and cook on low for 8-10 hours or until beef and vegetables are tender.
• Remove lid, add peas, and dissolved cornstarch, stirring to mix.
• Set crock pot to high, and cook for 20-30 minutes, or until peas are tender and stew is thickened.
• This recipe has had some salt removed, so if you find it bland, please add salt at the table. You can always add more, but you can't take it out once it has been added.

Steps:

• Heat the 1/4 cup vegetable oil in a large skillet.
• Brown the beef in the oil on all sides.
• Add the onion, tomatoes, tapioca, beef broth, garlic, parsley, salt, pepper, and bay leaf.
• Bring the mixture to a boil.
• Turn into a 3 quart casserole and cover.
• Bake in the oven at 350 degrees for 1 1/2 hours.
• Add carrots, potatoes, and celery.
• Bake covered for one hour until vegetable are tender.

Steps:

• Place oil, beef and onion into a large stockpot. Cook over medium heat until meat is browned and onions are translucent.
• Add next 4 ingredients and bring to a boil. Reduce and simmer until meat is tender, 60-90 minutes.
• Add vegetables and mushrooms to pot. Simmer covered until tender, about 30 minutes.
• In a medium bowl whisk together remaining ingredients. Pour into stew. Cook another 5-10 minutes until thickened, stirring constantly.
• Remove bay leaf before serving.

Steps:

• Heat oven to 325 degrees.
• Meanwhile, heat oil in Dutch oven.
• Brown beef.
• Add flour, salt, garlic powder, marjoram and pepper.
• Stir in undrained tomatoes and beef broth, mix well.
• Bring mixture to a boil, stirring frequently.
• Add remaining ingredients and mix well.
• Cover, place in oven and bake at 325 degrees for 2 hours or until meat is tender.
• Stir twice during baking.
• Remove bay leaf before serving.