How to make a simple stew ?

Question

I only have an hour to prepare and cook. My previous stewing method is merely using black soy sauce with garlic or onion. Any other simple stewing method or ingredients?

Answer 1

NO PEEK STEW

4 lbs stew meat
8 carrots
8 potatoes
2 cups chopped celery
2 cups chopped onions
1 tsp pepper
2 tsp sugar
4 tbsp tapioca
2 cans tomato soup
2 cups water

Layer all ingredients, starting with stew meat. Sprinkle tapioca, pepper, and sugar over ingredients. Mix soup & water -- pour over ingredients. DO NOT STIR!
Bake in covered roaster at 250 degrees for 5 hrs.

May add other veggies to your taste

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MECHADO (FILIPINO BEEF STEW)

3 pounds rump roast, trimmed, cut into 2" chunks
3 cloves garlic, minced
1 small onion, chopped
3 large tomatoes, chopped
1 bay leaf
3 tablespoons soy sauce
6 medium potato, peeled and quartered
oil, for frying
3 cloves garlic, minced

Cook beef, garlic, onions, tomatoes, soy sauce and bay leaf in pan till meat is tender, about 45 minutes to an hour. About 30 minutes before meat is cooked, fry potatoes in oil till browned. Drain all but 1 tablespoon oil from pan and add garlic. Saute for 1 to 2 minutes. Remove meat from sauce and add to sauteed garlic. Brown meat then add potatoes and sauce mixture to meat and garlic. Heat to boiling then remove from heat.

Answer 2

Tomato Green Bean Stew

1 large onion
1/3 cup olive oil
3 cloves garlic
1 lb green beans
1 tablespoon tomato paste
1 large fresh tomato or 2 small fresh tomatoes
1 teaspoon hot red pepper powder
salt
1 bunch parsley

Saute the onion in the olive oil.
add the garlic, and when the onions are soft, add the green beans, tomato paste, and the fresh tomato, finely diced or crushed.
Add 1/2 cup water.
Simmer until the beans have absorbed the stew and are soft.
Then add the hot red pepper powder, salt and adjust the spices (parsley) to taste.
Pour this stew over a bowl of hot rice or cous-cous.

Answer 3

Vegetable oil for searing
Flour for dredging
2 1/2 pounds beef chuck, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 medium onions, cut into sixths
5 cloves garlic, minced
1 tablespoon tomato paste
10 cups cold water, or chicken or beef broth, homemade or low-sodium canned
6 sprigs parsley
6 sprigs fresh thyme
2 bay leaves
1-1/4 pounds medium red potatoes, quartered
4 medium carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
7 canned whole, peeled tomatoes, lightly crushed
1 tablespoon red wine vinegar

Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Spread flour out on a plate or piece of wax paper. Season half the beef generously with salt and pepper, then dredge in the flour. Shake off the excess flour, and add to the pan. Saute the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.
Preheat the oven to 275 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Return the beef to the pot and add the water or broth, and bring to a simmer. Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaves and add the bundle to the pot. Season with 2 teaspoons salt and pepper to taste. Cover and transfer to the oven. Stew the meat until tender, about 1 1/2 hours.
Remove the Dutch oven from the oven. Skim the fat from the cooking liquid with a ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer. Stew, uncovered, on top of the stove, stirring occasionally, until the liquid has thickened and the beef and vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper to taste. Divide among bowls and serve immediately.

Answer 4

boil water and throw everything in that you got that looks like food
in the range of meat and vegetables add salt a couple of chilies ,anything would be an improvement on your previous method
they eat better in prison,

and you better hurry up a good stew take 3 hours of slowly stewing

Answer 5

In cooking, stewing means preparing vegetables or meat by simmering in liquid. Unlike braising, the ingredients are generally diced.

A stew may be either simmered in a pot on the stove top or cooked in a covered casserole in the oven. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.

Stews may be thickened by reduction, but are more often thickened with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of butter and flour

Famous stews
Baeckeoffe
Boeuf Bourguignon
Birria, a goat stew from Mexico
Bouillabaisse, a fish stew from Provence
Booya, a simple meat stew
Brunswick stew, from Virginia and the Carolinas
Burgoo, a Kentuckian stew
Caldeirada, a fish stew from Portugal
Carbonnades a la Flamande
Carne Guisada, a Tex-Mex stew
Cassoulet, a French bean stew
Cawl, a Welsh stew
Chamin, a Sephardic Jewish dish
Chili con carne (Mexican)
Chili sin carne (a meatless American adaption of the Mexican dish)
Cholent, an Ashkenazi dish
Cotriade, a fish stew from Brittany
Curry (Indian and Southeast Asian curries are essentially stews[citation needed])
Daube. a French stew
Fabada Asturiana, a Spanish stew
Feijoada, Brazilian or Portuguese bean stew.
Gaisburger Marsch, a German stew
Ghormeh Sabzi, an Iranian stew
Goulash, a Hungarian stew
Gumbo
Hasenpfeffer, a German stew
Haleem, a Pakistani lentil/beef stew.
Irish stew
Khash
Lancashire Hotpot, an English stew
Locro, a South American stew (mainly in the Andes region)
Olla podrida
Perpetual stew
Peperonata, an Italian stew
Pörkölt, a Hungarian stew
Pot au feu,
Puchero, a Mexican stew
Ragout, a highly seasoned stew
Ratatouille, a French vegetable stew
Red cooking, a Chinese stewing technique.
Sancocho, a stew from the Caribbean
Waterzooi, a Belgian stew
Kizztiza, a stew from Scandinavia
Batmatizooi, a Japanese stew
Laurzchicho, an Irish stew

Simple stew Recepie
ingredients
3 lbs oxtails with separated joints
1 large yellow onion, chopped
2 cups stock
1 cup water
2 cups of red wine
1 garlic clove, minced
2 to 3 cups chopped vegetables - carrots, celery, parsnips, turnips
1/2 cup raisins
1/4 cup tomato paste
Seasoning - salt and pepper, a pinch of thyme, one bay leaf

1 Preheat oven to 350 degrees F.
Season oxtails with salt and pepper. Sear in a 5 or 6 quart dutch oven (or other tightly covered casserole dish) on all sides until golden brown. You may need to sear the oxtails in separate batches. Add 1/4 cup of the chopped onion, cook until translucent.

2 In a separate pan, heat stock, water, and wine together. Add stock mixture to meat in casserole pan. Add a teaspoon of salt, 1/2 teaspoon of pepper. Bring to simmer.

3 Place in oven and cook, covered, for 3 hours. Remove from oven, add vegetables, the rest of the onion, raisins, tomato paste, garlic, thyme, bay leaf. Return to the oven and cook for another hour.

4 Remove from oven, let sit for a few minutes, and skim as much fat as you can from the surface.

Answer 6

Buy a can or two of Dinty Moore beef stew. Heat and enjoy.