What is the best recipe for a good winter beef stew?

Answer 1

Perfect Winter Beef Stew....

Try this one....

Prep Time: 15 min
Total Time: 2 hr 15 min
Makes: 8 servings, 1-1/4 cups each



3/4 cup Italian Dressing
2 lb. beef for stew, such as beef chuck roast, cut into 1-inch chunks
6 slices bacon, chopped
3 cups sliced mushrooms
1 cup chopped onions (about 1 large)
3 cups sliced carrots (about 6 medium)
1-1/2 lb. potatoes, peeled, cut into large chunks (about 4 cups)
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 can (14-1/2 oz.) beef broth

POUR dressing over meat in large resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. to marinate. Meanwhile, cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Remove bacon from saucepan; drain.

ADD mushrooms and onions to same saucepan; cook on medium-high heat 10 min. or until tender, stirring occasionally. Remove meat from marinade; discard marinade. Add meat, carrots, potatoes, tomatoes, broth and bacon to saucepan; stir.

BRING to boil, stirring occasionally. Reduce heat to low; cover and simmer 1 hour 15 min. Uncover; simmer an additional 15 min. or until meat is cooked through and sauce is thickened, stirring occasionally.

Enjoy! Hope that helps ;)

Answer 2

A 3 pound chuck or shoulder roast
6 Medium size potatoes
4 Celery ribs
1 Pound of baby carrots
3 Large Onions
I Pack of onion soup mix
2 Bay leaves
2 Cans of Diced Tomatoes
1/4 Cup of Worcestershire Sauce
1/4 Cup of Ketchup
2 Tablespoons of Heinz 57 Steak Sauce
Salt and Pepper to taste

Cut the potatoes into bite size cubes. Slice the celery into 1 inch pieces. Quarter the onions. Place all into a large crockpot. Add the tomatoes, bay leaves and remaining ingredients, with the roast being placed on top of the vegetables and the soup mix sprinkled over the roast. Add 2 cups of water. Cover and cook on low for 8 hours, or on high for 6. Once the roast is done, remove from pot and shred. Place shredded roast back into the crockpot and stir to mix. Serve with crackers or bread. Yum.

Answer 3

My Favorite

THE BEGINNINGS
1 /12 lb lean stew meat
2 15 oz cans beef broth, reserve 1/4C and refridgerate
1 bay leaf
1/2 C red wine
Flour
Seasonings of you choice
2T vegetable oil
Cornstarch
Baby carrots
Okra
1 lg can whole peeled tomatoes
frozen corn
frozen peas
1 lg can sliced new potatoes
1 turnip peeled and diced
1 large onion diced large

Heat oil on stovetop
Place flour and seasoning in a gallon sized zipper bag.
Add a few pieces of the cubed beef to the flour mix and shake well, place in hot oil and brown on all sides. Repeat until all beef is browned.

Pour broth & wine into a crock pot set on high.
As beef is browned place it in the crockpot.
When brith becomes very hot almost to boiling reduce setting to low and add bay leaf.

After 1/2 hour add onion and diced turnip.
cook 6 - 8 hours then add veggies.

to thicken use reserved broth (cold) , add 1/8 C cornstarch mix throughly.
Turn temp on crockpot to high, slowly add cornstarch mixture stiring constantly until mix is totally incorporated into broth. Cover and continue cooking until juices thicken.

Answer 4

Large Pan.
Steak + Kidney
2 chopped onions
2 sticks of Celery
Carrots
Sweed diced
Green beans
Tin Peas
Potatoes peeled +chopped

When everything is in the pan put 6 oxo's in
Cook on a very low light,
I put it on about lunch time and cook it for dinner

Answer 5

Country Style Beef Stew
Ingredients:

2 tablespoons olive oil

2 medium onions or 300g,sliced

750 lean beef or lamb, cut into cubes

3 garlic cloves, crushed

1 teaspoon of each: turmeric, coriander, and cumin powder

1/2 teaspoon black pepper

5 tomatoes or 700g,peeled and chopped

2 cups or 500ml water

1 bay leaf

2 cubes MAGGI Less Salt Chicken Stock

1 medium potato or 200g,cut into cubes

3 medium carrots or 300g,chopped into cubes

1 celery stick, sliced

1 small eggplant or 150g,cut into cubes

2 tablespoons fresh parsley, chopped.
Preparation:

Warm olive oil in a large pan, add and cook onions for 4 minutes until tender. Add meat cubes and cook over medium heat until lightly browned.

Add garlic, season with spices and stir for 1 minute

Add chopped tomatoes, water, bay leaf and MAGGI Less Salt Chicken Stock cubes and bring to boil. After boiling, cover and cook over low heat for 1 hour or until the meat becomes almost tender.

Add potato cubes, carrot cubes, celery slices and eggplant cubes. Simmer for another 20 minutes or until the meat and vegetables are cooked.

Stir in the chopped parsley and serve with cooked rice.



Serving Size: 1 serving


Calories (kcal): 327


Protein (g): 36.1

Answer 6

I think you can find the recipe on the Guinness website but I'm not sure? My sister made this Guinness beer Stew that had steak and short ribs in it. Along with peas,potatoes,and mushrooms...I will try and get the whole thang for you> It was so yummy! I hope its on their page!

Answer 7

Add plenty of root vegetables and a good quantity of red wine to your normal beef stew. Warms the cockles of your heart.

Answer 8

if your british, this may help....all the cup/quarts etc of usa confuse us over here.......
Simple recipee
Diced braising or stewing steak
Roll in a little flour with salt and pepper.
brown in a pan and remove into a pyrex dish
Chop carrott, onion, and potatoe, fry gently for 3-4 minutes, remove from heat add to meat in dish. Mix up one tablespoon of bisto and one oxo with water add to dish, (now add my mystry ingredients) one tin of lentil soup one tin of oxtail soup) this will give you a rich thick gravy for your crusty bread. Put lid on dsh, put in oven for one and half hour. Mix together 4 tablespoons of self raising flour and two tablespoons of suet, add a little salt and pepper and fork mix with a little water until combined. Make 6-8 small dumplins, dont handle them too much, just fork mixture into your hand, gently roll into a ball shape, and drop into stew, cover for 10 minutes, then take cover off and cook for a further 20 minutes. 2 hours total in oven. Serve with loads and loads of crusty bread. Oh god, now im hungry. Enjoy

Answer 9

Get the chopped steak pieces from Tescos and a bag of mixed veg.
Boil some potatoes and mash them.
Get a pack of oxtail soup and mix the veg and steak pieces into the soup this gives you a really thick flavourful sauce, then pour it over the poatoes

Answer 10

Ingredients
5 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste
2 pounds beef for stew, cut into 1-inch cubes
2 medium or 1 large yellow onion, diced 1 stalk celery, diced
1 medium carrot, peeled and diced
1/2 large green bell pepper, seeded and diced
1 tablespoon minced garlic
1 cup red wine
1 bay leaf
Sprig thyme, marjoram or rosemary
3 cups beef broth
4 medium acorn squash
8 to 10 baby new potatoes, cooked
1/2 cup pearl onions
1/2 cup sugar snap peas

Preparation

Place 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a large stainless-steel bowl. Add stewing beef and toss to coat the exterior of the meat.
Meanwhile, coat the bottom of a large heavy pot with olive oil (about 1 tablespoon) and place over medium-high heat. Once the oil is hot, add beef to the pot and allow it to brown on all sides, adding more oil as needed. Once all the beef is browned, reserve it and its juices in a bowl.
Add diced onion, celery, carrot, green pepper and garlic to the pot; cook, stirring, on high heat for 1 minute, scraping the bottom of the pot to free flavorful bits. Reduce heat to low and continue to cook vegetables for 1 minute. Increase heat to high and add red wine, allowing it to reduce to a glaze in the bottom of the pot.
Return beef to pot along with the bay leaf and your choice of herbs (thyme, marjoram or rosemary). Add the beef broth and bring to a brief boil. Immediately reduce heat to low and maintain a low simmer until beef is tender, about 1 hour.
While stew is slowly cooking, prepare squash by cutting a shallow slice off the top of each to make a lid; remove the seeds and strings. Lightly rub the inside of each squash with salt, pepper and olive oil. Replace lids and place on a lined baking tray. Bake at 350 F until tender when pricked with a knife, about 30 to 45 minutes. Remove from oven; set aside.
Before serving stew, add baby new potatoes, pearl onions and sugar snap peas; gently reheat, if necessary. Adjust seasoning, adding salt and pepper to taste, if needed. Carefully ladle stew into each squash and serve. Makes 4 to 6 large servings.