Help with making a beef stew???

Question

Okay, so I have my meat. and I have carrots, and celery, and onions and potatoes, and bouillon cubes and the basics. But there is one thing I am missing, a slow cooker. But I do have a glass deep dish, for the oven. If anyone has a simple and easy recipe for a beef stew that I could make with one, I'd appreciate it so much!

Answer 1

If you want an easy to make beef stew....(the one above sounds yummy, but too complicated for me): Cut up your beef into cubes, 1" size is good; brown in veg oil, or olive oil until all is nice and brown all sides; save whatever liquid comes off with browning; add carrots and celery cut up to 1" slices; saute for about 2 minutes; add onions, saute about 2 more minutes (onions can be chopped or sliced); add 6 to 8 cups of water plus 6-8 cubes of bouillon, depending on the amount of meat and veggies that you have..; stir it all up (its better if you dissolve the cubes in the water first, but you don't have to...and in the future, purchase can consomme soup, Campbells makes it and sometimes hard to find, but much better than regular bouillon); bring to boil....reduce to simmer, put lid on it and simmer for about 1 hour; cut up potatoes into 1" cubes, peel first; add to stew, bring to boil, lower heat, simmer until potatoes are softened...maybe 1/2 hour....You can thicken with some cornstarch or flour (use Wondra flour in a blue canister...its very simple, you can just sprinkle on the stew, and stir it in)...If you don't have a soup pot or don't want to do it on top of the stove, you can combine everything as above, after browning the meat and put it in the oven, 350 degrees for about 2 hours; add the potatoes later in the cooking, like after an hour....its easy stove top tho...

Answer 2

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 peeler). 1/2 tsp Szechuan peppercorns (optional)

Per serving: 270 cal, 30 g pro, 3 g car, 15 g fat, 100 mg chol, 506 mg sod.

Microwave: 244 cakm 30 g pro, 3 g car, 15 g fat, 100 mg chol, 506 mg sod.

Note: To thicken, stir in 2 Tbsp cornstarch mixed with 1/2 cup water.

Answer 3

Good stuff on the ingredients.

Put them all together in your glass oven proof pot and place in oven covered with a little water.

Cook in oven for about an hour on medium heat stetting.

Bon Appetite

Answer 4

Parker’s Beef Stew

2½ lb. good quality chuck beef, cut into 1½” cubes

1 (750-ml bottle) good red wine (Cab sauv or other)

2 whole garlic cloves, smashed

3 bay leaves

2 cups all-purpose flour

Kosher salt

Freshly ground black pepper

Good olive oil

2 yellow onions, cut into 1-inch cubes

1 lb. carrots, peeled and cut diagonally in 1 1/2-inch chunks

1/2 lb. white mushrooms, stems discarded and cut in 1/2

1 lb. small potatoes, halved or quartered

1 Tbsp. minced garlic (3 cloves)

2 cups or 1 (14 1/2-ounce can) chicken stock or broth

1 large (or 2 small) branch fresh rosemary

1/2 cup chopped sun-dried tomatoes

2 Tbsp.s Worcestershire sauce

1 (10-ounce) package frozen peas

Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate a few hours or overnight.

The next day, preheat the oven to 300º F.

Combine the flour, 1 Tbsp. salt, and 1 Tbsp. pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 Tbsp.s of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.

Heat another 2 Tbsp.s of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 Tbsp. salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275º F.

Before serving, stir in the frozen peas, season to taste, and serve hot.

--Ina Garten

Answer 5

You'll need to add cornstarch to the broth after cooking to thicken it or you'll just have soup,but just put all the stuff together an put it in the oven for about 3 hours at 250 degrees,COMPLETELY covered with water.

Answer 6

you have to really cook the meat for a long time in order to tenderize it.

So what I would do is toss you beef in some flour, take the meat our and through in  a fry pan and lightly brown the meat.

then take the meat and add it to you dish cover with h20 or better yet beef stock and a BAY LEAF (this is key!)  . and cook for 2-3 hours  on 350 be sure to check on it now and then to make sure the meat is covered with liquid. If you have a can of tomato's or some tomato juice even v8 throw that in as well tomato's have an acid in them that will make your meat tender!

then add in your potato's and other veggies/ingredients, and cook uncovered! for about an hour or 2 till its reached the consistency you like. I suggest using a yukon gold potato they are the starchiest so they will naturally break down a bit and thicken your stew.

if you are cooking this in h20 and not a stock make sure to season it from the beginning with thyme, garlic, rosemary....... anything that's great with beef! and salt and pepper it at the end so you can do it to taste!