Do you have a good easy recipe for beef stew?

Question

Either a slow cooker or stove top recipe would be fine.

Answer 1

IRISH BEEF STEW  

4 lbs. beef, chuck or round cut into 2 inch squares

4 tbsp. shortening

2 qts. boiling water

Juice of one lemon

1 tbsp. Worcestershire sauce

2 cloves of garlic, minced

1 lg. onion, minced

4 bay leaves

2 tbsp. salt

1 tsp. pepper

1 tsp. paprika

2 dashes of ground cloves

2 tbsp. sugar

2 small cans white onions

2 lg. cans Irish potatoes

2 bunches carrots, quartered

2 pkgs. pie crust mix

1 c. flour

Dredge meat in flour. Melt shortening until it is smoking hot. Brown meat, add water, lemon juice and Worcestershire sauce. Add garlic, onion and bay leaves. Add dry ingredients. Bring to a rolling boil, then lower heat to a medium setting. Cook slowly for two hours, adding water to cover if necessary.

Add carrots, cook 20 minutes on high heat, add potatoes and onions, let cook ten more minutes or until carrots are tender.

Prepare pie crust as directed on package. Pour stew into one huge or two large casserole dishes. Cover with pie crust. Brown in 400 degree oven until crust is browned.



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SLOW COOKER EASY BEEF STEW  

1 lb pkg. carrots

2 lbs beef stew meat

2 tsp. salt

12 potatoes, peeled and cut in 1" pieces

2 cans green beans, drained

2 cans peas, drained

2 cans corn

1/2 cup onions, minced

2 pkgs. onion soup mix

water, as desired

Place all ingredients, in order listed into slow cooker and cover with room temperature water.

Turn to high setting for 1 hour, then medium 4-5 hours or until carrots are tender.



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BEEF STEW WITH RED WINE  

1-2 cups flour

2 pounds beef, cubed

1/2 cup butter or olive oil

2 cups red wine, (merlot is best)

5 cups prepared beef buillion or beef stock

5 carrots, thickly sliced, washed, pared

7 stalks celery, sliced

2 medium onions, diced

5 cloves garlic, minced

5 medium potatoes, cubed

2 bay leaves

a pinch of paprika

1 tablespoon parsley, minced

pepper, to taste

In a large frying pan, heat 1/2 the butter or olive oil and sauté the carrots, celery, onion, potatoes, and garlic until slightly browned. Set aside.

Combine flour, paprika, parsley, and some pepper in a shallow bowl, and roll the beef in it until well coated on all sides. Melt remaining butter or pour oil into in a large stew pot, and then add meat.

Sauté the meat until well browned. Add the previously prepared vegetables and sauté for about two minutes with the beef in the stew pot.

Add the wine, and sauté another three or four minutes.

While the pot is hot, pour in the prepared bouillon and the bay Leaves and allow to simmer covered for about 2-5 hours. After such time the vegetables and beef should be very tender.

At this point remove the lid, sift in any additional flour required to thicken to desired consistency (use fresh flour - not from bowl), and allow the liquid to simmer 30 minutes or until ready.

One may add pepper and salt to taste, and if the carrots and wine were of a sweeter nature, then it is probably a good idea to add a splash or two of lemon juice for contrast.



Hope this helps! =)

Answer 2

I usually don't use a recipe: Usually I just throw all in a crockpot - brown gravy (powdered+ water), carrots, taters,onions, garlic, & celery, and my roast.

Serve with rolls / biscuits or bread

(also great the next day leftovers over rice!! Mmmmmm)

~~~~~~here's a recipe

Here's how it works: Start with a basic roast recipe then choose a country & chart a flavor course for a delicious dinner entree with a foreign accent. The roast should be at room temp before cooking. Cut off as much of the fat as possible. If necessary, tie the roast with kitchen string to form a compact mass. Just before cooking, quickly rinse the meat under cold running water & pat dry with paper towels.

Around-The-World Roast

2 TB vegetable oil

1 (3/4lb) bonelsss roast, trimmed of visible fat

Flavoring vegetables (see Around-the-world-roast chart; below)

liquids (see Around the world chart)

seasonings (see chart)

1. Heat oven to 325F.

2. In a 4-5 quart dutch oven, heat the oil over M heat. Pat the meat dry with paper towels. Add the meat to the hot oil along with flavoring vegetables. Brown the meat on all sides. Stir vegetables occasionally.

3. Add liquids & seasonings. Cover & bake for 2 1/2 to 3 hours, or until the meat is fork tender.

4. Transfer the meat to a cutting board. cover loosely with foil & let stand 10-15 min.

5. Discard any bay leaves &/or citrus peel & skim the fat from the sauce. If you like, thicken the sauce by stirring in 3 TB flour mixed with 1/4 C water (unless other wise noted on the chart!)

6. Slice the meat accross the grain & serve with the sauce.

*French

Vegetables: 1-1/2 cups thinly sliced leeks, 3/4 cup each chopped carrots and celery (with leaves), 1 tsp minced garlic

Seasonings: 1 tsp salt, 1/2 tsp each pepper and dried thyme leaves, 2 small bay leaves

Per serving: 281 cal, 30 g pro, 5 g car, 15 g fat, 100 mg chol, 412 mg sod with wine, 289 mg sod with broth.

Microwave: 254 cal, 30 g pro, 6 g car, 11 g fat, 100 mg chol, 412 mg sod with wine, 289 mg sod with broth

Italian

Vegetables: 1 cup finely chopped onion, 1 tsp minced garlic Liquids: 1 can (14 oz) Italian plum tomatoes, broken up; 1/2 cup dry Marsala wine or beef broth

Seasonings: 1/2 tsp salt (only with Marsala), 1/2 tsp each dried basil

and thyme leaves, 2 small bay leaves

Per serving: 285 cal with wine, 279 cal with broth, 30 g pro, 5 g car, 15 g fat, 100 mg chol, 338 mg sod with wine, 302 mg sod with broth.

Microwave: 255 cal, 30 g pro, 7 g car with wine, 5 g car with broth, 12 g fat, 100 mg chol, 338 mg sod with wine, 302 mg sod with broth

West African

Vegetables: 1 cup thinly sliced onion Liquids: 1 cup water mixed with 1/2 cup peanut butter, 1/3 cup lemon juice and 1/4 cup tomato paste Seasonings: 1/2 tsp each dried thyme leaves and ground red pepper

Per serving: 371 cal, 35 g pro, 7 g car, 23 g fat,100 mg chol, 261 mg sod.

Microwave: 344 cal, 35 g pro, 7 g car, 20 g fat, 100 mg chol, 261 mg sod

Eastern Mediterranean

Vegetables: 1 cup chopped onion, 1 Tbsp minced garlic Liquids: 1 cup dry red wine or beef broth mixed with 2 Tbsp tomato paste

Seasonings: 1 tsp ground cumin, 1 tsp salt (only with wine), 1/2 tsp pepper, 1/4 tsp ground cinnamon, 2 small bay leaves, peel of 1 lemon (removed with vegetable peeler), 1/2 cup each dried apricots and pitted prunes.

Per serving: 318 cal, 31 g pro, 14 g car, 15 g fat, 100 mg chol, 398 mg sod with wine, 358 mg sod with broth.

Microwave: 291 cal, 31 g pro, 15 g car, 12 g fat, 100 mg chol, 397 mg sod with wine, 358 mg sod with broth

Scandinavian

Vegetables: 1 cup thinly sliced onion Liquids: 12 oz beer or 1-1/4 cups beef broth and 2 Tbsp cider vinegar Seasonings: 2 Tbsp packed brown sugar, 2 Tbsp snipped fresh dill or 1 tsp dried dillweed, 1 tsp salt (only with beer), 1 tsp pepper, 1/2 tsp ground allspice, 2 small bay leaves

Per serving: 286 cal, 30 g pro, 7 g car with beer, 6 g car with broth, 15 g fat, 100 mg chol, 398 mg sod with beer, 377 mg sod with broth.

Microwave: 260 cal, 30 g pro, 7 g car, 11 g fat, 100 mg chol, 398 mg sod with beer, 377 mg sod with broth

Note: To thicken, stir in 1/2 cup sour cream or plain low-fat yogurt mixed with 3 Tbsp all-purpose flour.

Mexican

Vegetables: 1/2 cup chopped green onions, 1 Tbsp minced garlic Liquids: 1 cup beef broth mixed with 2 Tbsp tomato paste

Seasonings: 1/4 cup chili powder, 1/4 cup raisins, 1/2 tsp each ground red pepper and cinnamon, 1/3 tsp ground cloves

Per serving: 294 cal, 31 g pro, 7 g car, 15 g fat, 100 mg chol, 395 mg sod.

Microwave: 268 cal, 31 g pro, 8 g car, 12 g fat, 100 mg chol, 395 mg sod

Note: To thicken, stir in 1 square (1 ounce) unsweetened chocolate.

Chinese

Vegetables: White part only of 4 medium-size green onions. 2 Tbsp chopped fresh gingerroot, 1 Tbsp minced garlic. Liquids: 1 cup water, 3 Tbsp soy sauce, 2 Tbsp dry sherry wine or 1/4 cup orange juice.

Seasonings: Peel of 1 orange (removed with vegetable p

Answer 3

Cube a lb. or more of stew meat and dredge with flour.  Brown in part oil, part butter.  Flip over when brown on one side and continue browning.  Add 1 cup chopped onions at this point.  Scrape up all the bits and add enough water to cover well.  Throw in a bay leaf or garlic if you have some.  If you don't, it's o.k., it will still be good.  Simmer for 3-4 hours on stove. (meat and onions  only)  Add 4-5 sliced carrots, 3-4 cubed potatoes, 1/2 turnip cut up, any other veggie you like, parsnips, beans, etc.and 1 box beef broth.  Cook until veggies are done, about another 20 minutes.  Add salt to taste. Mix about 2 tbsp. flour with a little cold water and add to simmering mixture and stir until thickened.  Enjoy with fresh, thick bread and butter.

Answer 4

Stew:- Traditional Beef.

900 Gram Chuck steak (2 lb) trimmed and cubed

1-2T. Oil.

2 Medium Onions, diced

225 Gram Button mushrooms (8 oz)

2 Carrots, sliced

2. Sticks Celery, sliced

1. Teaspoon English Mustard

360ml . Beer (bitter) (12 fl. oz)

1. Bouquet garni

2 Tablespoon Plain flour

25 Gram Butter, melted (1 oz)

Method

Pre-heat oven to 150 °C / 300 °F / Gas 2.

Heat the lard in an oven proof casserole and brown the beef. Add the onions and cook for 3 minutes. Add the remaining vegetables and mustard, cook for 5 minutes.

Pour in the beer, bring to the boil and turn off the heat. Add the bouquet garni, cover and cook in the oven for 2 hours, checking and stirring every 40 minutes. Add a little water if necessary.

Mix the flour and butter, stir into the stew to thicken and remove the bouquet garni

This could also be done in the slow cooker or a pot.

Answer 5

Brown your chunks of beef after you have floured them. Add a little wine and water to cover. Add chopped onions, and garlic. Toss in chopped veggies that you like. I use carrots, potatoes, green beans, canned corn, canned pinto beans, canned tomatoes, can of tomato sauce. And cook until it's done, about an hour or so with the heat turned down to simmer. It depends what is in my cupboard as to what I toss in there. Stew is a very forgiving dish. Some people like celery too.

For a slow cooker you need to brown the meat first in a pan and then toss them into the slow cooker. Toss in the veggies on the bottom first and then the meat on top. Don't add as much liquid as you would if you cook it on top of the stove. Cook on slow all day.