Beef Stew

Beef Stew

Beef Stew



Beef Stew



1 package beef

4 large potatoes

4 carrots

1 onion, cooking

2 bay leaves

2 bay leaves

1 can peas, optional



Brown the beef with the onions in a large pot. Once the meat is brown add

3 cups of water and bay leaves. Heat over medium heat while you peel the

potatoes and carrots. Add potatoes and carrots to the stew pot. Cover

with water. Bring to a boil. Cook until potatoes are tender. Mix up a

flour and water mixture to thicken the stew. Add it right to the pot. No

need to remove the meat/veggies. Stir well to make sure you don't get

lumps. Add pepper/salt/whatever you like for spices. I sometimes add

garlic when browning the meat. Oregano is a nice touch as well. Once the

stew is thickened you can serve it. Sometimes I make dumplings with the

stew. I usually buy a box of Bisquick as it has a recipe on it.

Unfortunately I cannot relay the recipe to you as I don't have any in the

house at the moment. You would have to talk to my grandmother if you

wanted to make them from scratch. Isn't that the way it always is.

Recipe By : (Gordon McCague)







Beef Stew



potatoes

carrots

onions

celery

beef, or chicken

1 can cream of mushroom soup

1 can tomato soup

1 can water



Cut into bite size pieces any vegetables you like, mainly, potatoes.

carrots,

onions, celery, etc. Purchase the least expensive piece of beef or chicken

if you prefer and cut it into bite size pieces, removing most of the fat

and marbling. Put it all mixed up into a crock pot with 1 can of Golden

Cream of Mushroom Soup and 1 can of plain tomato soup, and about 1/2 to 1

can of cold water. Cook 5-8 hours. on slow or med., and you may not want

to use any seasonings until after the first time. Other than a little

pepper, that is all I have ever needed to add.

Recipe By : (Ileen D. Snow)





Beef Stew



2 pounds beef, cubed

3 Carrots, in large chunks

4 Potatoes, cut into eights

1 large Onion, chopped

2 packages Brown Gravy

Salt, to taste

Pepper, to taste

Water

Flour

Oil



Coat meat lightly with flour and brown in oil (or you can stick the coated

meat on a broiler pan and brown it in the oven (saves time and has the

added option of not being fried in oil). Put meat in stew pan (I used a

large turkey roasting covered pan), add carrot chunks, potato chunks and

onion. Add enough water to cover everything and put in the oven @ 350 for

2.5 hours. After the stew has been in the oven for approx. 1.5 hours add

the packaged dry gravy (no need to mix it with water, there should be

enough water in the stew pan). Mix it in well and continue stewing! This

is great served with dinner rolls and a green salad.

(Laura Aden)





Hearty Beef Stew

Herbed Beef Stew

Beef Burgundy Stew





Hearty Beef Stew



(Charles Doug Logg)



2 pounds beef, cut in 1-inch cubes

5 carrots, sliced

1 large onion, diced

3 stalks celery, sliced

28 ounces tomatoes

1/2 cup quick-cooking tapioca

1 whole clove

2 bay leaves

Salt and pepper to taste



Trim all fat from meat. Put all ingredients in crock-pot. Mix

thoroughly. Cover and cook on low 10 - 12 hours. (High; 5 to 6 hours).

To enhance the flavor, put in a day of snow sking. Then have this for

dinner.







Herbed Beef Stew



Marlene Severson, Taste of Home



2 lb stew meat, 1" cubes

2 tbl oil

3 c water

1 lg onion, chopped

2 tsp pepper

1 tsp salt, optional

1 1/2 tsp garlic powder

1 tsp dried rosemary, crushed

1 tsp dried oregano

1 tsp dried basil

1 tsp marjoram

2 bay leaves

6 ounces tomato paste

2 c potatoes, cubed

2 c carrots, sliced

1 lg green pepper, chopped

10 oz frozen green beans

10 oz frozen peas

10 oz frozen corn

1/4 lb mushrooms, sliced

3 med tomatoes, chopped



Brown meat in oil in a Dutch oven. Add water, onion, seasonings, and

tomato paste. Cover and simmer for 1 1/2 hours or until meat is tender.

Stir in potatoes, carrots, and green pepper; simmer 30 minutes. Add

additional water if necessary. Stir in remaining ingredients; cover and

simmer 20 minutes.



Beef Burgundy Stew



Recipe By : Cooking Light Magazine



1 1/2 pounds round steak, lean, boneless

1 teaspoon vegetable oil

1 teaspoon vegetable oil

1/2 teaspoon dried thyme

2 large garlic cloves, minced

2 bay leaves

3 cups Burgundy, or other dry red win

1/4 cup tomato paste

1/2 cup water

2 1/2 cups fresh mushrooms, quartered

12 small red potatoes, round; peeled and quartered

6 medium carrots, cut into 1-inch pieces

2 small onions, quartered

10 1/2 ounce beef broth

10 1/2 ounce low sodium chicken broth

3 tablespoons cornstarch

1/4 cups fresh parsley, chopped

1 teaspoon salt

1/4 teaspoon fresh ground black pepper



Trim fat from steak. Cut steak into 1-inch cubes. Heat oil in a large

Dutch oven over high heat until hot. Add steak; cook 5 minutes or until

steak loses its pink color. Drain well. Wipe drippings from pan with a

large paper towel. Return steak to pan; place over medium heat. Add

thyme, garlic, and bay leaves; cook 1 minute. Add wine and tomato paste;

bring to a boil. Cover, reduce heat and simmer 1 1/2 hours or until steak

is tender. Add 1/2 cup of water and next 5 ingredients; bring to a boil.

Cover, reduce heat and simmer 40 minutes or until vegetables are tender.

Combine cornstarch and remaining 3 tablespoons of water; add to stew.

Cook 2 minutes or until thickened, stirring constantly. Stir in parsley,

salt and pepper. Yield: 2 1/2 quarts (about 201 calories per 1-cup

serving). Store stew in airtight containers in freezer up to 3 months, if

desired. Thaw in refrigerator; reheat. protein 19.4 g/ fat 4.4 g/ carb

21.3 g/ cholesterol 43 mg/ iron 3.3 mg/ sodium 310 mg/ calcium 39 mg/



NOTES: I have made this several times and have

altered it to suit my

taste. One thing that has worked well, is adding a little gravy master

along with the broths and wine. This gives a real dark gravy (which I

like). Another thing is the meat tends to "fall apart" which is great for

the gravy but not if you want beef chunks. So, I add some browned beef

chunks along with the vegetables.





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