How do you make beef stew?

Answer 1

Beef Stew
Ingredients:
1 tablespoon Butter
1 pound Beef stew meat, cut into 1-inch cubes
2 cups Vegetable juice cocktail
1 (14 1/2-ounce) can beef broth
2 Medium (1 cup) carrots, peeled, sliced 1-inch
1 Medium (1 cup) potato, peeled, cubed
1 Medium (1/2 cup) onion, cut into 1-inch pieces
1 tablespoon Worcestershire sauce
1/2 teaspoon Garlic salt
1/2 teaspoon Dried thyme leaves
1/4 teaspoon Dried marjoram leaves
1 Bay leaf
1 1/2 cups Frozen peas
1/2 cup Water
3 tablespoons All-purpose flour
2 tablespoons Red wine or beef broth

Instructions:

Melt butter in 10-inch skillet until sizzling; add meat. Cook over medium-high heat, stirring occasionally, until browned (5 to 7 minutes).


Place meat in slow cooker. Stir in all remaining ingredients except peas, water, flour and wine.


Cover; cook on Low heat setting for 8 to 9 hours, or High heat setting for 5 to 6 hours or until beef is tender. Uncover; remove bay leaf. Stir in peas.


Stir together water, flour and wine in small bowl until smooth. Slowly stir flour mixture into beef mixture, stirring constantly. Cook on High heat setting, stirring occasionally, until thickened (8 to 10 minutes).

TIP: Add more flour if a thicker stew is desired.
Yield: 6 (1 1/2-cup) servings

Answer 2

1 to 2 pounds stew beef, cut up smaller than they come
1 onion, sliced or diced
1 potato (2 if they are small)
3 to 4 stalks celery and carrots, sliced
2 cans beef stock
buillion granuals
water
meat tenderiser
cornstarch
bay leaf or 2
minced garlic

Cut up the meat season with tenderiser, add to a large dutch oven or pot with oil that has been heated...add some beef granuals and some chopped up garlic, brown the beef and then add 2 cuos of water and boil until the water is boiled out and you have a foamy paste....at that point add all the rest (not corn starch or argo)of it (not the potatos) plus about 4 to 5 cups water and as much buillion grans as you want.....boil and then simmer for 2 hours....I take the bay leaves out about an hour into it. You can also sub some water for red wine...anything you would drink...just play with the flavors. You could also add a pinch of thyme.

Simer for the 2 hours uncovered, at the vey end like 15 minutes until your going to turn it off, add potatos and cook till tender. If yu want it thick add 1 table spoon argo to 1 cup water and stir and bring the stew to a boiol and slowly stir that in and it will thicken nicely for you..

Answer 3

I can't give you a list of ingredients, because taste is different for each of us, but I fry up my stew meat in a little oil and a smidgen of flour in the pot I plan on cooking the stew in, it helps to brown the meat in batches. I then add water and a can or two of tomatoes, cubed carrots, potatoes, onion, a little celery and what ever spices I feel like, usually just garlic, salt, pepper, cumin oregano, and dill. But this goes back to taste, use what you like. Then I bring it to a boil stirring once in a while, then turn down to low simmer and loosely cover it and just let it "stew" for a few hours until veggies are tender and I can't wait any longer.

Answer 4

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

his is simply lean beef and kidney beans in a delicious cinnamon and cumin-scented stew, with lots of parsley and chives and a splash of lemon juice. The unusual color is from turmeric, and it's best served with rice.
4 servings
1 hour 40 minutes 25 mins prep
3 tablespoons olive oil, divided (2 tbsp. and 1 tbsp.)
1/2 large onion, chopped
1 lb lean stewing beef, cubed
2 teaspoons ground cumin
2 teaspoons ground turmeric
1/2 teaspoon ground cinnamon
2 1/2 cups water
5 tablespoons fresh flat-leaf parsley, chopped
3 tablespoons snipped chives
1 (15 ounce) can kidney beans, drained and rinsed
1 lemon, juice of
1 tablespoon flour
salt and black pepper

1. In a large saucepan saute the onion in two tablespoons of the olive oil until golden.
2. Add stewing beef and cook for ten minutes more, until meat is browned on all sides.
3. Add the cumin, turmeric and cinnamon; cook for one minute, stirring, then add water and bring to a boil.
4. Cover and simmer over low heat for 45 minutes, stirring occasionally.
5. Heat remaining one tablespooon of oil in a small frying pan and saute parsley and chives about 2 minutes; add this mixture to the beef.
6. Also add the drained and rinsed kidney beans and lemon juice.
7. Season with salt and pepper.
8. Stir in one tablespoon flour whisked with a bit of hot water to thicken the stew a little; simmer uncovered for another 30 minutes, until meat is wonderfully tender; serve with rice.

Answer 6

Here's the recipe that's been in my family forEVER. I don't know the exact measurements-I've never really used them but I tried to give you a good estimate.

2lbs beef tips (any type of beef in chunks will do)
1 large onion-roughly cut
2 celery stalks-finely chopped (coarse if you like it)
4 medium carrots- roughly cut
5 large potatoes-roughly cut
flour
water
seasoning (garlic,salt,pepper,etc..)


Season beef to taste.
Dredge lightly through some flour.
Add approximately 1/8 cup oil to pot.
Cook meat in pot on medium-high heat until golden.Do not cook too much meat at once. You want it to get a real nice color-cook in batches and remove when finished.

Add to pan-1/2 cup flour. Cook flour in oil until all is moist. Then, gradually add water to mixture while stirring vigorously(you don't want clumps.) If it's still clumpy-use the electric mixer on high to mix the lumps out.

Continue to add water until it's like a thick soup. Season gravy to taste. (If you don't get a very brown gravy, feel free to use a touch of liquid smoke or use your own proven brown gravy recipe.)

Add all vegetables and meat back to gravy.

Simmer until meat is extremely tender.

Be sure to check the pot and stir often. Add water if it becomes too thick.

Serve over rice, maybe with biscuits.

Answer 7

this is how my mom cooks it...
(she does this in a slow cooker)

she first makes the gravy , in which she uses brown gravy
then she adds the beef. SHe first cooks this beef in a pan that way she knows that it is fully cooked.
she puts that in the slow cooker for about 4 hours, to make it able to fall apart when you put it in your mouth.

next she adds the potatoes. she doesn't cook them first like the meat she just throws them in there and let them do there own thing.

last she adds the veggies and spices. The veggies consist of peas and carrots and you know it's done when the carrots are soft, and are easy to chew.

As for the spices all she adds it some salt and pepper.

This way to cook it takes about 1 to 1 1/2 days to make. The longer it's in the slow cooker the better it is.

Answer 8

use a skillet and lightly fry up cubed steak, with sliced onions, celery, and carrots.

then transfer all this to a pot with flavourful soup stock, (or water and some herbs and spices) and "stew" it a while - simmer rather than boil, it should just barely bubble, and after a while thye flavours will blend together nicely. It will taste even better as leftovers the next day.

Answer 9

The trick is HOW you cook it.

I cook mine slow all day and it makes the flavour shine.

Get some stew meat and potatoes and carrots...really great.

Answer 10

the recipe on the mccormick beef stew dry package is good or go to allrecipes.com!