I need a good beef stew recipe? Also, a kind that tastes more beef broth based, not so much tomato based.?

Answer 1

This is the one I use.

1 1/2 lb stewing beef (lean)

Dredge cubed beef in flour and seasoning of your choice.
Brown in 2T oil.
Pour in 2 15 oz cans beef broth.
Add onions, celery and 1 15 oz can whole tomateos.

Simmer until meat is tender.

The rest is up to you, add what ever veggies you like. I like to add okra because it thickens the broth naturally.
Cabbage, corn, mushrooms and carrots are always good and I also add at least one diced turnip. It adds a special flavor.
To thicken the broth when cooking is complete use 3T cornstarch to 1/4C cold water.

Answer 2

A Quick and Easy Beef Stew
This recipe was passed down through my family and was never written down--these measurements can be altered to suit your tastes. This recipe will serve 6-8.

2 pounds stew meat (You will need to cut the large pieces into smaller ones so that they all cook evenly!)
2-3 Tbs. white vinegar (The more vinegar you add the more tender the meat will be.)
3 1/2 Tbs. Worcestershire sauce
2 Tbs. smoked paprika
1 small onion
2-3 cloves of garlic
Pinch of salt
A couple grinds of pepper

Lightly brown the stew meat in a dutch oven. Add the onion and garlic. Do not cook the meat until done!
Add the onion and garlic. Add enough water to cover the meat and then a little more. Add the white vinegar, paprika, and Worcestershire sauce. Cover and let simmer for a several hours. Do not let this boil. (You might need to add more water as some will evaporate.)

You can add any vegetables you like to this: potato, carrot, peas, green beans, corn, celery, etc.

I hope that this is something like you are looking for.

Answer 3

Bees stew with Guinness
Serves about 4-6 people

Also nice with cubed lamb

2 tablespoons olive oil
3 bay leaves
2 lbs beef stew meat, cut into 1 1/2 (with some fat left on the meat)
1 large yellow onion, peeled and cut into 1/4
2 garlic cloves, peeled and chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
2-3 tablespoons all-purpose flour
3/4 cup beef stock
1/2 cup Guinness or another stout
1 tablespoon parsley, chopped
1/2 lb carrots, sliced
salt and black pepper, freshly ground


1. Heat a 6 quart stove top casserole or oven proof pot and add the oil and the bay leaves.
2. Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat.
3. Add the onion and cook for a few minutes until it is clear.
4. Reduce the heat to low and add the garlic, thyme, rosemary and flour and stir until smooth.
5. Add the beef stock and stout; simmer, stirring until the stew thickens a bit. Add the remaining ingredients and cover.
6. Place the pot in the oven at 275 F: for about 2 hours, stirring a couple of times.
7. Check for the salt and pepper before serving.

Serve with potatos OR crusty bread to soak up juice.

Answer 4

There are lots of good ones. I cook mainly french, so the ones I would suggest (look on one of the recipe web sites like epicurious.com) are beef carbonnade (a beer and onion stew), and pot au feu (almost a soup that makes wonderful broth and soft chunks of meat and veg). Some Hungarian goulash recipes can be tomato-less - they end up like the pot-au-feu but spicier.

Answer 5

dont use tomato at all, get soup packets, one of country veg and one of oxtail , cut up your beef into cubes not to small, put carrots, potatos, one whole onion,and cube up a few vegs of your own liking, bring to the boil and then simmer for about an hour and a half. put a lid on the pot while you do this and stir occasionally, add salt and pepper. and there you have a true irish stew. mmmmmmmmmmmmmm

Answer 6

i have never had a beef stew with a tomatoe base... if u go to the market the sell a season packet thats for beef stew.. u use that some beef cubes, potaotes carrots and any other veggie u wan just follow it of the back,.... its real easy

Answer 7

How about ...

BEEF BOURGUIGNON
Serving Size : 6

4 slices bacon, diced
2 medium onions, sliced lengthwise
8 oz mushrooms, halved
2 lb Stewing Beef Cubes
3 tbsp all-purpose flour
3 cloves garlic, minced
1-1/2 cups EACH red wine and beef stock
bay leaf
1 tsp dried thyme
1/2 tsp EACH salt and pepper

Sauté bacon in Dutch oven or heavy stockpot over medium-high heat until lightly browned. Remove bacon and set aside. Sauté onions and mushrooms in bacon fat until just browned. Remove vegetables and set aside.

Brown beef, in batches and adding some vegetable oil if necessary. Sprinkle flour over meat.

Add garlic, wine, stock, bay leaf, thyme, salt and pepper. Cover and cook in 325°F (160°C) oven for 2 hours. Add reserved bacon, onions and mushrooms; cook for 30 minutes or until onions are tender.

Serve with rice, risotto, garlic mashed potatoes or egg noodles.

Answer 8

Try allrecipes.com. The website has recipes for everything you want! Beef stew and the bread to go with it!

Answer 9

i have a wonerfull one but i forgot it and it is beef broth based but since i forgot it go to chefs.com and look up what your looking for good luck!!!!

Answer 10

whooops sorry, i wish i could help you but im a vegetarian so is my g/f but i ll give u a link if it helps you to answer your question or the recipe that your looking for?i hope it helps, bon appetite ;-)