I need a good recipe for beef stew.?

Question

I miss my grand mothers food. Anyone got any good recipes?

Answer 1

You can follow any of these recipes, but my secret is that I also add one or two packages (depending on how large a stew you are making) of brown gravy mix. It adds flavor and makes a nice thick stew. Serve with warm cornbread or biscuits.

You are making me hungry.

Answer 2

My recipe isn't fancy, but everyone loves my beef stew. The directions ?recipe? are flexible as far as amounts go. This is it : One or two onions quartered (or more) put into a heavy pot with about 2 Tblsp.olive oil. Put the stove on med. high and while stirring to just get the onion a bit cooked for about 3 min. Now add a package of stew beef (we like pieces of sirloin best) cut up into the sizes you like and stir this in with the onion until the meat is lightly browned. Now add water (5 or 6 cups),bring it to a boil and then put on low for 3 or 4 hrs.Then add cut up potatoes that you have peeled...1 1/2 to 2 for each person (I usually do 6),and 2 or 3 carrots cut up. Try to make the carrots the same size as the potatoes. Add a package of beef gravy mix and/or beef bouillon to taste.I also like to thicken it a bit with Wondra flour. Salt and pepper to taste. Return cover to the pot...*I forgot to tell you to cover the beef and onions while they are cooking on low ...Now bring to a boil,then return heat to medium and cook for 20 to 30 min. longer. You can eat it now,but it is really better the next day. My family,then likes to (after cooking the vegetables for only 20 min.), put the stew, without all of the 'gravy',into a casserole dish, top it with a pie crust and bake @425 until the crust is lightly browned. Heat remaining 'gravy' and serve it on the side. We call this "Meat and Potato Pie". So good served with biscuits or Italian bread!!!

Answer 3

I've always used the recipe off the back of the beef stew seasoning packet. tastes good.
There are endless recipe sites on the web.
foodnetwork.com has good recipes
kraft.com has easy recipes
One my mother used to make is called oriental cassarole. it's easy.
2 lbs browned crumbled drained beef
3 stalks celery chopped
1 onion chopped
1 can tomato soup
1 can cream of mushroom soup
1 can of bean sprouts drained
1 small can bamboo shoots drained
1 small can sliced water chestnuts drained
2 tsp soy sauce
1 bag oriental noodles (crunchy ones)
basicly mix that all up and put in a cassarole dish and bake at 350 for 1/2 hr to 45 min.

Answer 4

Chicago Beef Stew

1 1/2 lb. beef stew meat
1/4 c. flour
2 T. oil
5 c. hot water
2 T. chopped onion
1 clove garlic
4 tsp. salt
1/2 tsp. pepper
1/4 tsp. allspice
1/2 tsp. paprika
1 tsp. lemon juice
1 tsp. Worchestershire sauce
1/2 c. tomato juice
1 c. pearl onions
1 c. sliced carrots
2 c. cubed potatoes
1 c. diced celery
1/2 c. applesauce

Flour meat; brown in hot oil. Add next 10 ingredients. Cover and cook over low heat two hours. Add vegetables and applesauce, cook 15-20 minutes longer, or until meat and vegetables are tender. Can also top with dumplings when vegetables are added, then finish as above. Serves 4-6.

Answer 5

1 Thick Chuck Roast, cut into large cubes
1 Large Onion (sweeter the better)
2 lbs Yukon Gold potatoes (or any kind), peeled and cut into equal sized chunks
1 lb Fresh Carrots, peeled and cut into 1 inch thick slices
1 small pkg frozen peas (or 1 large can baby peas)
1 Packet Beef Gravy Mix or Beef & Ale Casserole mix (found in UK)
1 pint + 1/2 cup white wine (not red)
Fresh ground pepper

Preheat oven to 400 degrees F (gas mark 6).

On the stove, in a very heavy pot (enamel coated cast iron is best! - You have to be able to cover it tightly when it roasts in the oven); brown the meat in small batches in a hot pan.

When all beef is deeply, crusty browned, remove and put in the onions and carrots to brown them. When onions have sweated quite a bit and are also browned nicely, add about 1/2 cup of the wine to deglaze the pot. Simmer 5 minutes then add back in the meat, the potatoes, peas (w/liquid if canned) and sprinkle the pkg of gravy mix over all. Add 2 cups (1 pint) of wine and supplement with water to fill the pot to the level of the meat/veggies. Cover tightly, if necessary, use foil atop the pot before placing the lid on it.

Place in the 400 degree F preheated oven for 20 minutes then turn down the heat to 325 degrees F (gas mark 3) and leave to simmer for as long as possible, minimum of 2 1/2 hours, optimum would be 5 hours.

I always serve my stew with mashed potatoes and buttermilk biscuits. (Tip for those in the UK, plain scones work as excellent replacements for southern-states recipes calling for buttermilk biscuits!)

Cheers

Answer 6

Grandma's Beef Stew


Ingredients:
Beef Stew
2 lb. of beef short ribs, cut into 2” pieces
3 tbsp of olive oil
3 x onions, chopped
3 x carrots, sliced
3 stalks of celery
1 heads of garlic, peeled
3 cups red wine
1/4 cup of tomato paste
1 can of beef stock
3 x bay leaves
3 sprigs of fresh thyme
Salt and pepper

Directions:
Beef Stew
Heat oil in a large pot, season ribs and brown evenly and thoroughly. Remove ribs and reserve on a plate, and then add onions, carrot and celery to the pot. Sauté, making sure to scrape up any brown bits on the bottom of the pan until the vegetables are caramelized. Add garlic, wine and tomato paste and stir well. Add beef stock and beef and bring to a simmer, covered, for 2-3 hours, until meat is very tender, and beginning to fall of the bone.
Serve with mashed potatoes.
MMM MMM good.

Answer 7

Best Beef Stew Recipe #12061
Company stew but the family loves it too, like all stews it is even better the next day, can be refridgerated and reheated. Serve with a light salad and soft rolls to sop up the gravey.
1 lb lean stewing beef (1 inch cubes)
1/2 cup seasoned flour, seasoned with your favourite seasonings
3 tablespoons extra virgin olive oil
1 tablespoon dry mustard
1 large Spanish onion, sliced
1 whole bulb of garlic, peeled,separated and coursely chopped
2 cups port wine (or any good red wine)
12 whole baby carrots, peeled
1 rutabaga, peeled,cut into large cubes
1/2 head celery, cut into 1 inch lengths with leaves
6-8 large mushrooms, quartered
2 dashes cayenne pepper
1 teaspoon dried thyme
2 dashes Worcestershire sauce
2 tablespoons creamed horseradish
salt
1 1/2-2 cups water
4-6 medium scrubbed, do not peel, quartered white potatoes
4-6 servings Change size or US/metric
Change to: servings US Metric
3 hours 20 minutes 1 hr prep



1. Dredge beef in flour, seasoned with your favourite seasonings.
2. Heat large dutch oven (cast iron is best).
3. Whisk together olive oil and dry mustard, add to heated dutch oven.
4. Add spanish onion and carmalize.
5. Add dredged beef, brown on all sides.
6. Add garlic, brown, being careful not to burn.
7. Add wine, deglaze the pot and simmer 10 minutes.
8. Add carrots, rutabega, celery, mushrooms, cayenne, tyme, worcestershire sauce, horseraddish Salt to taste.
9. Stir and simmer another 10 minutes.
10. Add water and potatoes.
11. Stir and bring back to simmer.
12. Preheat oven to 300 degrees.
13. Cover tightly and slow simmer until potatoes are fork tender, about 2 hours.
http://www.recipezaar.com/recipe/getrecipe.zsp?id=12061

My favorite is this one!

Best-ever Beef Stew

Contributed by: agerfamily
FamilyFun.com

Ingredients
1 Large onion
2 Med carrots, peeled and thinly sliced
2 Large potatoes, cut into 1/2 inch chunks
1 to 1 1/2 cups Peeled and diced rutabaga
1 cup Fresh green beans, in bite-size pieces
1 pound Beef stew meat chunks
1 Bay leaf
1/2 teaspoon Dried thyme
1 clove Garlic(I use 3)
2 tablespoons Light brown sugar
3/4 Teaspon salt
2 teaspoons Worcestershire sauce
Peper to taste
3 tablespoons All-purpose flour
2 teaspoons Tamato paste
1 cup Red wine (optional)
Preparation

Step 1

Put everything but the flour and tomato paste in a slow cooker, stir to combine

Step 2

Cove and cook on the low setter for 8 to 9 hours or on high for 4 to 5 hours, until the beef is teder and the potatoes are tender.

Step 3

Stir the stew once or twice as it cooks, if possible. About 30 min before serving, transfer a ladelful of the broth to a small mixing bowl.

Step 4

Add the flour and tomato paste and whisk until smooth. Stir the mixture into the stew and cook the remaining half hour.
http://www.mealsmatter.org/recipes-meals/recipe/20267

Answer 8

Ingredients:
4 Tablespoons vegetable oil
1/2 cup all-purpose flour
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons minced garlic
2 pounds beef chuck, cubed
1 vidalia or yellow onion, chopped
6 large potatoes, peeled and diced
6 carrots, sliced
3 stalks celery, sliced, optional
3 (10.5 ounce) cans of beef broth
1/2 tablespoon Italian Seasoning, or to taste


Instructions:
1. In a large pot heat oil and one tablespoon minced garlic over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt, and pepper. Add a small handful of meat at a time and shake until well coated; brown all of meat in hot oil, about 1 minuter per side. Remove the browned meat and continue until all the meat is browned.
2. Lower heat to medium and add onions and other tablespoon of minced garlic. Brown onions on both sides, about 3 minutes per side.
3. To pot, add potatoes, carrots, celery, onions, browned meat, broth, Italian Seasoning. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.

Answer 9

Beef stew

1 lb of stew meat, sliced to bite size
1 can of basil flavored diced tomatoes or crushed tomatoes
1 large can of beef broth
2 cans of mixed vegetables with potatoes, well drained
1 medium yellow onion, thinly sliced or finely diced
3 cloves of garlic minced
2-3 tbls of flour
1 tsp of adobo
1 tsp of lemon pepper
1 tsp of onion powder
1 tsp of garlic powder
1 tsp of steak seasoning
½ tbls of soy sauce
½ tbls of Worcestershire
¼ tsp of liquid smoke
1 tbls of olive oil
¼ head of cabbage, diced into 1 inch squares
Salt and pepper to taste


In a medium soup pan, add oil, stew meat, soy sauce, Worcestershire, liquid smoke, dry seasonings, onions, minced garlic. Cook on medium heat until meat. Add flour, a tbls at a time until it's browned, usually a dark blond is best. Add can of beef broth, both cans of mixed vegetables, and tomatoes. Cook this for at least 20 minutes or until the meat is thoroughly cooked. For best results, cook soup on medium low for 1 hour.


Note: In the event of adding too much flour simply add a a little stock. If you want to turn this into a soup simply cut out the flour part of the recipe.

Answer 10

If it came from your grandmother, it was (I am guessing) rather simple - the recipe that was passed down to me is.

Stew Meat
Potatos
Carrots
Celery
Onion
Garlic
Bay leaf
Salt & Pepper

Put it all in a pot and slow cook it all day long.