stew beef and potatos .. recipes please?

Question

any thing containing these 2 items that is good

Answer 1

Always start with carrots,onions and celery. Salt and pepper.
Beef and/or vegetable broth. Potatoes of course. Not bakers but new potatoes (the little red ones) Stew meat - the fat is for flavor.Skim the fat off towards the end of cooking. A good stew will take about 2hrs. until done. But that's just me. The real recipe will be your secret (stone soup) Do you know the story?

Answer 2

I call this recipe- 'Bomba all the way'

INGREDIENTS:
2 to 2 1/2 pounds very lean beef stew meat
2 tablespoons bacon drippings, oil, or shortening
2 cups chopped onions
1/2 cup sliced celery
5 large potatoes, cut in eighths
4 or 5 large carrots, cut in 2-inch slices
salt and pepper to taste
garlic powder (optional)
1 can condensed tomato soup

PREPARATION:
Crockpot:
Brown stew beef in bacon drippings or other fat. Add chopped onions and sliced celery and cook until tender. Transfer meat and onion mixture, remaining vegetables and seasonings, soup, and a soup can of water to the crock.
Cook on LOW 8 to 10 hours - HIGH 5 to 6 hours. Check occasionally and add a little water if necessary. Serve with a crusty bread.
Stove Top:
Brown stew meat in bacon drippings or shortening. Add chopped onions and sliced celery and cook until tender. Add vegetables and seasonings. Add soup and a soup can of water. Simmer over lowest heat for about 2 1/2 to 3 hours, or until meat and vegetables are tender.

Enjoy mate....

Answer 3

You can chop up your potatoes and put them in the bottom of a crock pot...put the meat on top seasoned with salt and pepper. Let it cook all day. It is very simple but good. If you want to get a little (emphasis on littl) fancier go to the store and buy a package of onion soup mix and a small can of cream of mushroom soup...the condensed kind. Mix both of these together and slather all over the top of the roast before cooking. It creates a really good flavor and gravy.

Answer 4

Instant Beef Stew

In a pressure cooker -- Sauté onions and garlic with light oil, preferably olive oil. Add beef broth and 1-2 cups water, allow beef to simmer for 45 min -1hr and 30 min of until meat is perfectly tender, stir. Add more water if necessary, just enough for potatoes to cook. Add those peeled potatoes (don’t need to chop them if you want), cover. After 15 minutes, stir and add 2-3 cups of tomato sauce (if you can find Del Monte with spices and herbs the better) Add water only if necessary (adding water makes it a less dense sauce). Add any preferred herbs. I suggest thyme or rosemary or oregano or all together.

P.S. > Add largely diced carrots and peas if preferred. Add salt and pepper to taste. Simple aint it? It goes together with jasmine rice. Excellent! I’m all ready hungry!

Answer 5

Beer Beef Stew

INGREDIENTS:
2 tablespoons vegetable oil
3 1/2 pounds beef stew meat, cut into 1 1/2 inch pieces
1 cup all-purpose flour
2 large potatoes, chopped
1 cup chopped carrots
3/4 cup chopped celery
3/4 cup chopped onion
3 cloves garlic, chopped
1 tablespoon dried basil
1 tablespoon dried thyme
1 cup chili sauce
1 cup beer
1/4 cup brown sugar

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DIRECTIONS:
Heat the oil in a skillet over medium heat. Place the beef stew meat and flour in a large resealable plastic bag, and shake to coat. Transfer coated meat to the skillet, and cook about 1 minute, until browned.
Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker. Place browned beef over the vegetables, and season with basil and thyme.
In a bowl, mix the chili sauce, beer, and brown sugar, and pour over meat in the slow cooker.
Cover slow cooker, and cook 8 hours on Low or 2 hours on High.

Answer 6

BEEF STEW WITH MUSHROOMS, SHALLOTS AND POTATOES

3 pounds boneless beef chuck, cut into 1 1/2-inch pieces
3 tablespoons all purpose flour
1 1/2 teaspoons dried thyme
1/2 teaspoon ground allspice
1/4 cup olive oil
1 pound medium-size mushrooms
1 pound small (1- to 1 1/2-inch) red potatoes, scrubbed
2 1/2 cups canned beef broth
18 shallots

Place beef in large bowl. Sprinkle with flour, thyme, allspice and generous amounts of salt and pepper; toss to coat. Heat oil in heavy large pot over medium-high heat. Working in batches, add beef and sauté until brown, about 6 minutes. Transfer beef to large dish after each batch; reserve any flour in bowl. Add mushrooms and potatoes to drippings in pot. Stir 2 minutes. Return beef, any collected juices, and reserved flour mixture to pot. Add beef broth and bring to boil. Reduce heat to medium-low. Cover and simmer until beef is almost tender, about 45 minutes.
Drop shallots into pot of boiling water; cook 1 minute. Drain and peel shallots. Add to stew and simmer, uncovered, until beef and vegetables are tender and sauce thickens, about 30 minutes.

Makes 6 servings.

Answer 7

stew beef
potatoes
sweet potato
carrots
tomato paste
rosemary
garlic
water

Boil then turn down to a simmer for several hours and enjoy with some bread!

Answer 8

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