beef stew recipes anyone?

Answer 1

Chicago Beef Stew

1 1/2 lb. beef stew meat
1/4 c. flour
2 T. oil
5 c. hot water
2 T. chopped onion
1 clove garlic
4 tsp. salt
1/2 tsp. pepper
1/4 tsp. allspice
1/2 tsp. paprika
1 tsp. lemon juice
1 tsp. Worchestershire sauce
1/2 c. tomato juice
1 c. pearl onions
1 c. sliced carrots
2 c. cubed potatoes
1 c. diced celery
1/2 c. applesauce

Flour meat; brown in hot oil. Add next 10 ingredients. Cover and cook over low heat two hours. Add vegetables and applesauce, cook 15-20 minutes longer, or until meat and vegetables are tender. Can also top with dumplings when vegetables are added, then finish as above. Serves 4-6.

Answer 2

A simple recipe calls for about 1lb of stew meat, 3-4 potatoes, 1/2 onion,carrots 2-3, (any other veg you like) at the very end I add frozen peas and mushrooms.
Spices pinch salt, pepper, small bit of garlic and most defiantly use 1 bay leaf, I find this makes the stew wonderful.
1 tbsp flour sprinkled over the meat
2 cups or so of water(enough to cover ingredients)
If you have a crock pot put all of the ingredients in and put on low for 8-10 hrs or high for 6.
Or for stove top brown each side of meat with a bit of oil, add flour water and stir then add the rest of the ingredients with the exception of peas and mushrooms(add in last 1/2 hour), bring to a slow boil, then turn down to low and let simmer for a few hours(2-4) stirring occasionally. Make sure meat is cooked and tender it should almost melt in your mouth.
Get a fresh loaf of bread and enjoy!

Answer 3

Pauline Werner's Beef Stew

A classic, simple beef stew recipe that my grandmother developed and that is now being enjoyed by a fourth generation in my family. Delicious with salad and a crusty bread.

INGREDIENTS

2 tablespoons vegetable oil
2 pounds lean beef, cut into 1-1/2 inch cubes
2 tablespoons all-purpose flour
1 pinch salt
1 pinch ground black pepper
1 onion, diced
1 bay leaf
1 (8 ounce) can tomato sauce
2 potatoes, peeled and cut into large chunks
4 carrots, cut into large chunks
3 stalks celery, thickly sliced

DIRECTIONS

Heat the oil in a large pot over medium heat. Place the meat in a bowl, sprinkle with flour, and toss to coat. Transfer meat to pot, season with salt and pepper, and brown meat on all sides.
Fill the pot with enough water to cover the meat, and mix in onion, bay leaf, and tomato sauce. Bring to a boil, reduce heat to low, cover, and simmer for an hour or until the meat is tender.
Stir in the potatoes, carrots, and celery. Continue cooking over low heat for 45 minutes, until vegetables are tender.
Remove bay leaf before serving.

Answer 4

This can, of course, be made on a stove, but it's our favorite when camping as well.

Campfire Stew
1 tbsp. butter
1 lb. beef stew meat
1 tbsp. flour salt and pepper
1 large onion, chopped
2 stalks celery, sliced
4 large potatoes, peeled and cubed
1/2 bag baby carrots
1 container button mushrooms, sliced
1 small can tomato paste
1 gallon water

Heat heavy bottomed pot until very hot. Season flour with salt and pepper, dip stew meat into flour, covering well. Melt butter in pot, add meat and brown well on all sides. Removed meat from pan, add onion and celery. Cover and let sweat 2-3 minutes. Add tomato paste and about a cup of water, scrape brown bits from bottom of pan. Return meat to pan, add potatoes and carrots. Add enough water to cover vegetables plus an inch. Cover and let stew simmer until potatoes are done, adding water as needed to keep from scorching. Ten minutes before serving, add mushrooms and allow stew to come to a boil. Cover and allow mushrooms to cook. Serve.

Answer 5

my mom is a caterer, . I got this from her recipe book.
1&1/2 lbs. stewing beef, cubed
2 tbsp. cooking oil
1 large onion, diced
2 garlic cloves, minced
1 celery stalk, chopped
2 medium carrots sliced 1" thick
2 medium potatoes cut into big cubes
6 whole tiny onions
2 tbsp. chopped parsley
1 canned tomatoes or 2 medium freah tomatoes coarsley chopped
1 bay leaf
1 tsp. salt
2 tbsp. flour
PROCEDURE
1. IN A HEAVY SAUCEPAN, HEAT THE OIL MEDIUM HIGH HEAT. qUICKLY BROWN BEEF CUBES IN THE OIL, A HANDFUL AT A TIME. pOUR OFF WHATEVER OIL IS LEFT.
2. RETURN BEEF TO PAN. ADD DICED ONIONS, GARLIC, CELERY, PARSLEY, BAY LEAF, TOMATOES, SALT AND SOY SAUCE AND PEPPER. ADD 1& 1/2 CUP WATER. BRING TO A BOIL, LOWER HEAT AND SIMMER FOR 1& 1/2 HRS.
3. ADD REMAINING VEGETABLES AND SIMMER FOR 1/2 HR. tHICKEN BROTH WITH FLOUR DISSOLVED IN 1/4 CUP WATER. STIR UNTIL WELL BLENDED. SIMMER FOR 5 MINS MORE.
(if you want to enhance more the flavor you may use a beef cube and lessen
your salt)

Preparation time: 20 mins.
cooking time: 2 hrs.
servings: 6

Hope u cook successfully! Have a nice meal !

Answer 6

Dust the bite sized meat with flour. In a hot skillet, flash fry the meat quickly so that the flavours get sealed in. While it is barely cooked, add potatoes, carrots, onions bay leaf and steak sauce, worchester sauce, pepper and any other sauces.Cover meat with water and stew over the low fire or in an oven.

Answer 7

I don't use a recipe. I put stew beef in a pot and clean out the fridge.

I simmer until the house smells good.

Answer 8

Hearty Beef Stew

Serves: 12
Prep. Time: 3:00

1/2 cup all-purpose flour
1 tsp. garlic salt
1 tsp. onion salt
1 tsp. seasoned salt
1/2 tsp. black pepper
2 lbs. beef chuck roast - cubed
1/4 cup vegetable oil
4 lrg. onions - minced
2 med. stalks celery - sliced
6 lrg. potatoes - peeled, diced
6 med. carrots - sliced
1 Tbls. parsley flakes
1/2 tsp. dried thyme
1/2 tsp. dried basil
4 cups beef broth
1 Tbls. Worcestershire sauce
1 Tbls. cornstarch mixed with 1 Tbls. cold water
2 cups frozen OR fresh peas

-In a plastic zipper bag, shake together flour, garlic salt, onion salt, seasoned salt, and black pepper.
-Shake meat cubes in mixture, a handful at a time, until well coated.
-In a large pot, heat half the oil over medium-high heat.
-Brown half the coated meat in hot oil, about 1 minute per side.
-Remove the browned meat from the pan and repeat with remaining oil and meat; remove all meat from pot and set aside.
-Sauté onions and celery in pot until soft, then remove from pot and set aside.
-Drain excess oil/fat from pot.
-Add potatoes, carrots, parsley, thyme, basil, beef broth, and Worcestershire sauce to pot and bring to a boil.
-Add browned meat, onions, and celery to pot, reduce heat to low, and simmer, covered, for 1 1/2 hours, stirring occasionally.
-Slowly stir peas and cornstarch/flour mixture into stew and simmer until thickened and peas are cooked.

Answer 9

stupid awnser. reminds me of "bench warmers"