how to make beef stew?

Answer 1

OLD FASHIONED BEEF STEW

1/4 c. flour
2 lb. beef stew meat
3 tbsp. bacon drippings
1 pkg. Lipton onion soup mix
1 qt. water
2 bags frozen stew vegetables
1 c. frozen green peas (added during last 10 minutes)
1/4 tsp. garlic powder
1 1/2 tsp. seasoning salt
1 bay leaf
Several drops of Kitchen Bouquet
2-3 dashes hot pepper sauce (optional)

In a plastic bag, combine flour with 1 teaspoon salt. Add meat cubes, shake to coat.
In a large saucepan, brown meat, in the hot bacon drippings. Add water, soup mix and spices. Bring to a boil, reduce heat, cover and simmer for 45-60 minutes, until beef is nearly tender. Add vegetables, cover and simmer for 30 minutes more.

If you need to thicken the stew some, use 1/4 cup of the leftover seasoning flour, mixed with 1/2 cup cold water, (make sure there are no lumps) and stir into the stew. Cook an additional 5 minutes.

Serves 6-8.

Answer 2

You can make beef stew or you can make BEEF STEW...!

The secret is not only in the ingredients, it's in the method in which it's done...Try this;

Take a nice Chuck or Sirloin Tip roast (approx. 2 pounds) and put it on a roasting rack. Place it in a covered roasting pan, then into a pre-heated 350 degree oven for approximately one hour. No salt at this point...

When the roast is tender to the touch of a fork. Remove from the oven and allow the roast to cool. I have even made the roast one day, refrigerated it over night and made the stew the next day. The cooler roast makes it very easy to trim and dice.

There is an arguement over the kind of potato's that should be used. Red or Russet. I like both, but I use the Russet because they have a better texture to my taste...

Peel and dice 3 pounds of potato's, 1 pound of well washed carrots (I do not peel the carrots) and one medium onion...Now, dice the meat and put everything back into the roasting pan (without the rack). Add 1/2 cup tomato juice, 1/2 cup of water and 2 beef bullion cubes. If you have it, beef soup starter is better. A cup of beef stock will also work with a little added salt... Place into 350 degree oven for one hour...

Remove from the oven...Add a handfull of frozen sweet peas...Thicken with flour and water to desired thickness and finish with salt and pepper to taste. Turn off the oven and let it simmer together for about 20 minutes...Take out of the oven and serve...

Answer 3

cooking time:2½ hours 30 min prep
ingredients:
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 (or use canned)
1/2 cup Guinness stout
1 tablespoon parsley, chopped
1/2 lb carrots, sliced
salt and black pepper, freshly ground
procedures:
Heat a 6 quart stove top casserole or oven proof pot and add the oil and the bay leaves.
Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat.
Add the onion and cook for a few minutes until it is clear.
Reduce the heat to low and add the garlic, thyme, rosemary and flour and stir until smooth.
Add the beef stock and stout; simmer, stirring until the stew thickens a bit. Add the remaining ingredients and cover.
Place the pot in the oven at 275 F: for about 2 hours, stirring a couple of times.
Check for the salt and pepper before serving.

Answer 4

Most beef stew recipes call for stew meat which is tough and requires a long cooking time. To make a really tasty and quick beef stew, get a good steak (ask your butcher if you're not sure what kind of steak to get).

Cut your steak into bite size cubes. Put three tablespoons flour and 1 teaspoon grill seasoning in a zipper baggie and add your steak cubes. Seal and shake until well coated. Put three tablespoons olive oil in a large pot, heat over medium heat and add the coated steak, then cook until brown. In the meantime, chop an onion, and cut thin slices of two carrots and two stalks of celery (for celery cut all the way through the leafy parts...the leafy parts are very tasty!) Add these to the steak and cook until carrots are tender. While these are cooking, cut about three small white potatoes into bite size cubes and put them on to boil. Boil them until they are tender. Back at the pot with meat and veggies add two minced cloves of garlic and about a tablespoon of more grill seasoning along with two tablespoons of tomato paste, stir these in to coat, then add two 16 oz cans of beef broth. When potatoes are tender, drain them, then add to the beef pot. Also add one can of stewed tomatoes. Taste test and add more salt and pepper IF NEEDED (the grill seasoning should be enough).

Answer 5

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 6

you need to take some beef stew meat and cut it into small chunks, season it with only salt and pepper, and put it in a crock pot with some slices of onion on top, and cook it on slow for about 6 hrs, then put it in a deep skillet w/water and let it simmer for 10-15 minutes then add some raw carots let them simmer till there done, and then add 1-2 cans of mixed vegatibles, and some noodles, when the noodles are done, its ready. You have to make corn bread w/it too though!!

Answer 7

Boil some stew beef in a big pot of water.

After two hours, clean out your fridge and put everything in the pot.

This will include leftover raw veggies (chopped), canned veggies, spices, herbs, wine, stock. Frozen veggies also.

Make sure you write down what you put in.

I made a beef stew better than my Mom's by doing this. I can't recreate it since I have no idea what I put in it.

Answer 8

"Old-Fashioned Beef Stew" - 8 servings

2 lbs. beef for stew
1/4 cup all-purpose flour
1 tsp. salt
1/4 tsp. pepper
2 tbsp. salad oil
2 cups water
3/4 cup tomato juice
1 bay leaf
1 tsp. thyme leaves; crushed
4 potatoes; cubed
6 carrots; cut into 1" pieces
2 ribs celery; sliced
1/2 lb. small whole onions

1) Cut beef into 1" pieces. In paper bag, combine flour, salt and pepper. Add meat a few pieces at a time; close bag and shake to coat. Repeat with remaining meat.
2) In 5-quart Dutch oven or large pot over medium-high heat, in hot oil, cook meat until browned on all sides.
3) Stir in water, tomato juice, bay leaf and thyme. Reduce heat to low; cover and simmer 2 hours, stirring occasionally.
4) Stir in potatoes, carrots, celery and onions. Over medium heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until meat and vegetables are fork-tender. Discard bay leaf. Yields 9 cups.

Answer 9

INGREDIENTS

* 2 pounds cubed beef stew meat
* 1/2 cup all-purpose flour
* 3 tablespoons margarine
* 1 onion, chopped
* 4 carrots, sliced
* 3 stalks celery, sliced
* 1 clove garlic, minced
* 2 bay leaves
* 1 teaspoon salt
* 1 teaspoon white sugar
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon paprika
* 1/8 teaspoon ground cloves
* 1 teaspoon lemon juice
* 1 teaspoon Worcestershire sauce
* 4 cups water

DIRECTIONS

1. Dredge beef cubes in flour until evenly coated.
2. Melt butter in saute pan and saute coated beef cubes until evenly brown.
3. Transfer beef to slow cooker and add onions, carrots, celery, garlic, bay leaves, salt, sugar, pepper, paprika, cloves, lemon juice and Worcestershire sauce. Pour in water and stir.
4. Cover and cook on Low 10 to 12 hours or on High 5 to 6 hours. Serve hot!!

Answer 10

Best way is in a crock pot. Put the veg's in 1 hour after the meat is in.