Savory Beef Vegetable Stew Recipes

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:

• Place the first four ingredients in a 5-qt. slow cooker.
• In a large skillet, cook bacon over medium heat until crisp.
• Drain on paper towels.
• Reserve drippings.
• In a large resealable plastic bag, combine the flour, 1/4 teaspoon pepper and 1/4 teaspoon salt.
• Add meat; seal and shake to coat.
• Brown the beef, onion and garlic in drippings and oil.
• Transfer to slow cooker.
• Stir in broth, wine or additional broth, bay leaf, thyme, reserved bacon and remaining salt and pepper.
• Cover and cook on low for 8-9 hours or until tender.
• Discard bay leaf.
• Combine soup and water; add to slow cooker. Cover and cook on high for 30 minutes. Combine cornstarch and cold water; stir into slow cooker.
• Cover and cook for 30-40 minutes or until slightly thickened.

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:

• 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 peppers and onion. Cover and simmer for 45 minutes or until vegetables are tender. Combine Flour and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf before serving.

Steps:

• Brown beef with onion added and rinse with hot water to remove excess fat.
• Add onion soup and spices to beef.
• Place potatoes and carrots on top.
• Add tomato juice and water and stir to combine ingredients.
• Bring to a boil and then simmer until potatoes and carrots are done.
• Add package of mixed vegetables and stir.
• Heat until vegetables are done,may simmer as desired.

Steps:

• In hot oil in Dutch oven, brown beef cubes well on all sides.
• Remove and set aside.
• Add chopped onions, green peppers and celery to Dutch oven and saute until tender- about 8 minutes.
• Return beef to pan.
• Add parsley, garlic, tomato sauce, wine, bouillon cubes, salt, pepper, thyme, bay leaf and 2 cups of water.
• Bring to boiling.
• Reduce heat and simmer, covered, 1 1/4 hours.
• Add vegetables (except tomato) and simmer, covered, 1 hour longer or until tender.
• Remove from heat.
• Skim off fat.
• Mix flour with 2 tablespoons cold water and stir into beef mixture.
• Arrange tomato wedges, skin side up, on top.
• Simmer covered, 10 minutes, until slightly thickened.

Steps:

• In hot oil in Dutch oven, brown beef cubes well on all sides. Remove and set aside.
• Add chopped onions and celery to Dutch oven and saute until tender - about 8 minutes.
• Return beef to pan.
• Add garlic, tomato sauce, wine, bouillon cubes, salt, pepper,thyme, bay leaf and 2 cups water.
• Bring to boil. Reduce heat and simmer, covered for 1 1/4 hours.
• Add vegetables and simmer, covered for 1 hour longer or until tender.
• Remove from heat.
• Mix flour with 2 Tbls. of cold water and stir into beef mixture.
• Simmer, 10 minutes, until slightly thickened.
• Serve.