Does anyone have a good beef stew recipe?

Answer 1

BEEF STEW

INGREDIENTS:
2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cubes beef bouillon, crumbled
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water

--------------------------------------------------------------------------------

DIRECTIONS:
In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Answer 2

Yes. Not only Good, But Easy! Get 2 packages of that Beef Stew Mix. McCormick or Tones. Fill a large stew pot with water, about 1/2 full. Put you Stew meat in and pour in the mix's. Stir till dissolved. Now add, Carrots, Onions and Turnip Chunks. Bring to a boil for about 5 minutes than turn down heat to simmer. Let cook for about 1 hour. Add Potato's. Cook for about 1 1/2 hours. Leave lid on but open to let out steam. (Do not cover completely)
Check stew to check tenderness of beef. When carrots and Potato's are cooked and meat is tender than gravy should have thickened just right. And you stew is ready. If for some reason you are not happy with the thickness of the gravy and you want to thicken it, add 2 tsp. of instant mash potato to stew. Stir in. Let it cook about 30 more minutes and it should be ready. Good Luck.

Answer 3

Mulligan Stew Recipe
An abundance of vegetables cooked in the juices of beef brisket and beef make this a tasty and savory stew.

Container: large heavy skillet or dutch oven
Servings: 6
Prep Time: 30 minutes
Cook Time: 1 hour

Ingredients
- 2 tablespoons all-purpose flour
- 1 pound beef brisket, cut into 1" cubes
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 8 ounces fresh mushrooms, sliced
- 6 cloves garlic, finely diced
- 6 ounces tomato paste
- 2 cups beef broth
- 12 ounces stout beer
- 6 large carrots, peeled and cut into 1" chunks
- 2 large potatoes, peeled and cut into 1" chunks
- 2 tablespoons fresh parsley, chopped
THICKENING AGENT (if needed):
- 1 tablespoon corn starch
- 1 tablespoon cold water

Directions

Coat cubed beef in flour.
In a large skillet over medium high heat, add oil and brown beef on all sides.
Remove beef from skillet.
Sauté sliced mushrooms and onions over medium heat for 3 to 4 minutes.
Add beef, tomato paste, beef broth, beer, potatoes and carrots.
Simmer covered for one hour.
If needed, thicken by mixing cold water and corn starch together and stirring corn starch mixture into the stew.
Garnish with parsley and serve.

Answer 4

stewed beef (cut the pieces)
potatoes
carrots
onions
parsnips
celery
1 can of beef broth
1 envelope of lipton beefy onion soup mix
1 packet of brown gravy

put all ingredients, except for gravy packet in the crock pot.
cook all day
when finished, make the gravy on op of the stove and add to stew. This is a very easy recipe, and very tasty.

Answer 5

I cook like a bachelor because I am. This may not be "haute cuisine", but it's not garbage either.

500g of browned ground beef or cubed roasted beef
1 can (794g) of diced tomatoes (do not drain them)
1 small diced onion and/or 1 packet of onion instant soup mix
1 packet of gravy mix (beef or mushroom)
500ml of water
500-1000g of frozen mixed vegetables

After the beef is cooked, toss everything (except for the frozen vegetables) into a pan and simmer on a low heat for 30 minutes, adding water if necessary.

Add the frozen vegetables (they are usually pre-cooked) and simmer for another 10-15 minutes. Bon appetit.

.

Answer 6

What I usually do;

Carrots, celery, white potatos & red potatos
1 Packet lipton onion mix
about a cup of water at the bottom of the container
Salt & Pepper the meat
Pop it in the oven, measure the tempature of the meat every 45 minutes or so til at appropriate temperature.

After the meat is done I use the drippings to make gravy. About a tablespoon of flour is all you need.

Quick, easy and delicious.

Answer 7

mmm stew try this

/4 cup vegetable oil
1 1/4 pounds stew beef, cut into 1-inch pieces
6 large garlic cloves, minced
8 cups beef stock or canned beef broth
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons (1/4 stick) butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped
2 cups 1/2-inch pieces peeled carrots
2 tablespoons chopped fresh parsley

Heat oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.

Makes 4 to 6 servings.

Answer 8

First you fry the stew meat on the stove and in the crock pot you add your favor (season) when you cook the meat add it to the pot with your veggies and let cook you will smell the aroma it will blow your mind. make a pan of corn bread jeffey corn bread or even muffin mix.

Answer 9

No. I've made a couple and they all suck.