I need a quick recipe on beef stew.?

Question

I want to make a stew today and I need a recipe that will not take long.

Answer 1

Wyler's Stew Starter in the soup section of the supermarket. Just add stew meat and water and boil.

Answer 2

1-2 pounds of stew beef ( or 1 large roast cut into 4ths)
3 carrots cut into chunks
1 onion quartered
4 potatoes chunked
1 stalk celery cut into short pieces
flour, salt and pepper
dry gravy mix
oil
in a large pot heat 2-3 tbs of oil. In a large zip top bag, add the flour, salt and pepper to taste, Add the beef, when it's coated, add it in batches to the oil to brown it a bit, cook the beef in batches if needded.
add the veggies. 2 cups of water and the gravy mix. Cook in the oven for 1 - 1 1/2 hours. Or you can cook it on the stove top,check often but keep covered to keep in the steam. When vegetables are tender and the meat is tender its done. The beef cut into cubes will cook faster.
then drain the "juice" into another saucepan, add some cornstarch mixed with COLD water ( about 1 tbs cornstarc and 3 ounces of water) and add to the juices. Heat to boiling and you have a yummy gravy to go with the stew,.

Answer 3

Beef Stew with Apples

3 T. vegetable oil
3 c. chopped onion
2 cloves garlic, minced
2 lb. stewing beef, cut into 1" cubes
3 1/4 c. water
1 stick cinnamon
4 whole cloves
1 tsp. paprika
3/4 tsp. salt
black pepper, to taste
1/2 c. raisins
3 c. chopped apples

Heat oil in large saucepan over medium-high heat.
Add onion and garlic; sauté until onions are soft.
Add meat and brown slightly.
Add water, cinnamon, cloves, paprika, salt and pepper.
Bring to a boil over high heat.
Reduce heat and simmer, uncovered, 1 hr.

Answer 4

Cassey's recipe is not beef stew (sounds nice, but its not stew)

Cut roast or beef chuck (not ground) into 2" cubes. Sprinkle with flour, saute till brown on all sides in fry pan
Add to a large pot along with 1 large can V8, 2 cups chopped onions, two pounds baby carrots (trimmed) one can diced tomatoes, Three stalks celery sliced to 1", 3 beef bullion cubes, 2+ pounds peeled potatoes cut into 1.5" cubes. Cook at least 3 hours over medium heat, stirring often. Season to taste.
Serve over noodles...
Yum

Answer 5

"Spicy Beef Stew"

3 lbs. lean boneless stew meat
1 (28 oz.) can tomatoes; broken
2 cloves garlic; minced
2 onions; chopped
1 (10oz.) pkg. frozen corn
2 carrots; shredded
1 small jar of salsa
1/2 cup parsley

Lightly flour stew meat and brown in oil in large pot. Add rest of ingredients except parsley, and turn off heat. Let stand a couple of minutes. Stir in parsley. Serve over steamed rice.

Answer 6

MOROCCAN BEEF STEW

Ann Gillespie of Alexandria, Virginia, writes: "Because I'm balancing graduate school and a family, I try to cook things that don't take a lot of time. But I love experimenting with ingredients, so most of my recipes are easy to make and use interesting flavor combinations. The olives and cinnamon in this stew give it a nice Moroccan flavor.

This dish balances sweet and savory with tangy Kalamata olives and golden raisins.

3 tablespoons olive oil, divided
1 3/4 pounds beef tenderloin, cut into 1-inch cubes
1 large onion, chopped
1 large carrot, chopped
2 garlic cloves, chopped
1 tablespoon paprika
2 teaspoons ground cumin
1 1/2 teaspoons ground cinnamon
2 cups beef broth
1/2 cup halved pitted Kalamata olives
1/2 cup golden raisins
1 15-ounce can garbanzo beans (chickpeas), drained
1/2 cup chopped fresh cilantro
1 teaspoon lemon peel

Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.

Makes 6 servings.

Bon Appétit
April 2006
Ann Gillespie, Alexandria, VA

Epicurious.com © CondéNet, Inc. All rights reserved.

Answer 7

I brown stew meat in a pan, then coat with flour. Toss this in a pot with potatoes, carrots and whatever else you would like. Add a little garlic, onion, italian seasoning, salt and pepper. You can add other seasoning, season to taste. Boil until potatoes are soft.

Answer 8

1lb stew meat, 1 can of stewed tomatoes, 1 medium onion diced , 1 can of whole kernal corn, I can of sweet peas, 6 small irish potatoes diced, optional add carrotts fresh or canned. Boil meat for 45 mins. add potatoes, onion, and carrots if using fresh. boil for 20 mins then add the remaining ingredients. Add salt, pepper and 1/4 cup of Hienze 57 sauce and 1/4 cup of Ketchup. simmer for 30 min. UMMMMMM very good.....

Answer 9

This is how I cook it & my hubby & kids love it.
Take and brown some ground round & med. onion. Drain that and place in a "broiler" size pot. Take 2 big cans of tomato sauce and add to pot w/ beef & add a 16 oz bag of frozen mixed veggies. Add salt & pepper to taste & cook 30 - 45 minutes or until frozen veggies are tender and heated through.

Answer 10

u could by the ones that come in a bag that has everything for the beef stew and if u have a slow cooker put it in there and there goes ur beef stew