What is a really great tasting beef stew recipe.?

Question

Mines usually turns out tasting terrible.

Answer 1

i've actually tried this and it is amazing!!!!!




The Ultimate Beef Stew Recipe courtesy Tyler Florence
Show: Tyler's Ultimate
Episode: Stew

2 to 3 pounds beef shoulder, cut into 2-inch pieces
8 fresh thyme sprigs, plus 4 sprigs
2 carrots, cut into 1/4-inch slices
6 garlic cloves, smashed
2 cups blanched and peeled red pearl onions
1 orange, peel cut in large strips
Cloves, a few
1 teaspoon whole black peppercorns
2 bay leaves
1 bottle good quality dry red wine (recommended: Burgundy)
1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
3 tablespoons butter
Sea salt and freshly ground black pepper
Bouquet Garni
2 1/2 cups beef stock
1/2 pound baby carrots
1/2 pound garden peas
1 pound white mushrooms, cut in half
Pinch sugar
Fresh flat-leaf parsley, chopped, as garnish
Chives, finely chopped, as garnish
Garlic puree, recipe follows
Croutons, recipe follows
Serving suggestion: buttery mashed potatoes with chives and warm croutons with garlic puree


To make the marinade, place the beef in a large glass or plastic container. Add 8 sprigs of thyme, carrots, garlic, red onions, orange peel, cloves, peppercorns, bay leaves, and the wine. Mix well to coat, then cover and refrigerate for 4 hours.
Remove beef from the marinade and blot dry on paper towels. Heat the oil and butter and the remaining 4 sprigs thyme in a heavy-bottomed saucepan on a high heat. When the oil begins to smoke, remove the thyme. Add the beef and brown evenly on all sides. Season with salt and freshly ground black pepper. Strain the marinade into the beef and stir with a wooden spoon, scraping up the flavorful bits in the bottom of the pot. Add bouquet garni and beef stock. Bring to a simmer and cook, uncovered, until the liquid starts to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 hours.

After about 2 hours add the baby carrots, garden peas, and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Season with salt and pepper.
Garnish with chopped parsley and chives. Squeeze some of the roasted garlic onto the croutons, drizzle with extra-virgin olive oil and serve with the stew.


Garlic puree:
2 heads garlic, cut in half horizontally
2 tablespoons olive oil
1 sprig thyme
Salt and pepper


Preheat oven to 350 degrees F.
Put garlic on a sheet of aluminum foil. Drizzle with olive oil, and season with salt and freshly ground black pepper. Add a sprig of thyme and fold the foil around the garlic. Cook for 30 to 40 minutes or until garlic is tender and golden brown.



Croutons:
Olive oil, for frying
6 slices bread


Heat about 1/4-inch of the olive oil in a frying pan. When the oil is hot, add the bread in batches and fry until golden on both sides, about 1 minute per side. Remove from pan and dry on paper towels.

Answer 2

The secret to a good stew is long, slow cooking. My usual recipe for lamb stew is : 4 or 5 pieces of neck of lamb (bone in) 1 lb diced lamb 2 pints lamb stock (from a cube is fine) 1 large onion diced 2-3 cloves of garlic crushed and chopped 1 tbsp plain flour 2 carrots chopped 2 sticks of celery chopped 1 sprig of thyme Handful of red lentils Salt and black pepper For the dumplings: 4 tbsps SR flour 2 tbsps shredded suet pinch of salt cold water to mix 1. In a large saucepan fry off the onions, garlic, carrots and celery in some olive oil until they're soft. Remove from the saucepan and brown the meat in batches until nicely brown. 2. Remove the meat and let the fat cool a little before stirring in the flour, making sure you have no lumps. Now add the stock, and bring to the boil stirring all the time until the liquid thickens. 3. Return the meat and vegetables to the pan and chuck in the thyme and lentils. Season with salt and pepper to taste. 4. Cover the pan and simmer very slowly for 2 - 2 1/2 hours, stirring occasionally. 5. To make the dumplings, put the flour, suet and salt in a bowl and add enough water to make a stiff dough. Cut the dough into 4 pieces and roll into balls before rolling in some flour. 6. Test the meat to ensure that it's tender then bring the stew up to a fierce boil - make sure it's really boiling hard - then put in the dumplings. Let the stew continue to boil fiercely for a couple of minutes then turn it down to a fast simmer for 20 minutes until the dumplings have expanded and look nice and fluffy. 7. Check the seasoning and serve the stew with one dumpling per person. Only serve the nice soft pieces of meat and make sure no-one gets any neck bones! They;'re only there for flavour!!!! If you don't want to make the dumplings then you can throw some chopped potatoes into the stew instead and cook them for 20-25 minutes until they're tender.

Answer 3

Well I usually start by makin a pot roast the meat tenderizes better and it cuts the stove top cooking down.
2 tablespoons vegetable oil
1 (4 pound) chuck roast
1 (10.75-ounce) can condensed cream of mushroom soup
1 package dry onion soup mix
1 cup water
6 potatoes, peeled and quartered
6 carrots, peeled, sliced into 2-inch pieces
2 tablespoons all-purpose flour
1/4 cup water
In a large flameproof casserole, heat oil and brown a chuck roast on all sides. Drain any excess fat. Add soup, dry onion soup mix, and 1 cup water and stir around meat. Adjust heat to a low simmer, cover, and cook for 2 hours.
Later add potatoes and carrots. Cover and continue cooking for about 45 minutes.
Remove the roast and vegetables with a slotted spoon to a warm plate or pan; cover and allow meat to rest.
Meanwhile combine flour with water in a cup; stir to remove lumps. Add to casserole dish, raise heat to medium high. Stir continuously and cook until the mixture thickens. Remove from heat. Serve sauce with sliced meat and vegetables.
OR IF U WANNA TRY SOMETHING DIFFERENT HERE IS MY FAVORITE RECIPE SITE.www.cooksrecipes.com

Answer 4

2 lbs stewing beef
4 to 6 diced potatoes
1 or 2 diced onions
4 carrots, peeled and sliced
3 stalks celery, chopped
2 cups chopped mushrooms (optional)
2 cups frozen peas (optional)
1 can tomato soup
1 can cream of mushroom soup (or any other cream soup)
salt and pepper, to your own tastes
garlic powder, to your own tastes

Add all ingredients except for mushrooms and peas to a large pot or dutch oven. Do not dilute the soup. Mix well, cover and put in a 250 degree oven for 5 hours. When one hour is left, add the mushrooms and peas.

You can also add other veggies like corn, beans, zucchini, yams, tomatoes... whatever you like and have on hand.

Answer 5

Beef Stew Recipe
4 lbs. beef round steak, cut in 1 inch cubes
2 (16 oz.) cans tomatoes
2 (5 oz.) cans water chestnuts, drained and sliced
2 c. sliced celery
4 c. sliced carrots
4 med. onions, sliced
2 (6 oz.) cans sliced mushrooms, drained
1/4 c. plus 2 tbsp. flour
2 tbsp. sugar
2 tbsp. salt
2 c. Burgundy

In Dutch oven or roasting panmix meat, celery, carrots, onions, water chestnuts and mushrooms. Mix flour, salt & sugar, then add to meat mixture. Stir in the tomatoes and Burgundy.
Cover and bake for about 4 hours.

Happy Cooking!

Answer 6

Beef Stew

2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cubes beef bouillon, crumbled
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water

In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Answer 7

add all the ingredients like meat veggies and use a mix of 2 cups of water to 4 tea spoons of beef soup base, bake at 350 for 1 hour 20 minutes or so , use black pepper and poultry seasoning too, mine never tastes bad

Answer 8

I learned mine from my grandma and it's really simple, but wonderful. Get a nice big roast, put it in a roaster or the crockpot and add onions, celery, potatoes, carrots, beef gravy (a few cans or mix), Worchestershire, garlic (powdered or fresh), lots of black pepper and a little seasoning salt. Add water to cover. Then just cook it forever! (Okay, not really forever, but it will depend on the size of the roast...the longer you cook it, the more tender it will be!)

Answer 9

2 1/2 lbs. stew beef
1/3 cup flour
1/3 cup salad oil
1 large onion, chopped
1 garlic clove, minced
3 cups water
4 beef bouillon cubes
3/4 teaspoon salt
1/2 teaspoon worcestershire
1/4 teaspoon pepper
5 medium potatoes, cut into chunks
1 16-0z bag carrots, cut into chunks
1 10-oz package frozen peas

Cut beef into 1 1/2 in. chunks. Coat meat with flour, reserve leftover flour. In large dutch oven, heat oil over medium high heat. Brown meat on all sides, a few pieces at a time. Reduce heat to medium when done. To drippings in pan,add onion and garlic, cook 3 minutes stirring until almost tender. Stir in reserved flour. Gradually add water, bouillon, salt Worcestershire, pepper...cook, stirring until mix is slightly thickened. Add meat, heat to boiling, stirring. Reduce heat to low, cover and simmer 2 1/2 hrs. stirring occasionally until almost tender. Add potato and carrots, over medium heat, heat to boiling. Reduce to low, cover and simmer 20 minutes. Stir in frozen peas, cover and simmer 10 minutes or until all vegetables are tender.

Answer 10

All of the above recipes are fine what I do to make it truly delicious is to substitute a can of beer for the same amount of water. If you haven't heard of that it can sound a bit strange at first but, believe me, it is great. Any type of beer - and the alcohol content doesn't matter.