help! beef stew without a crockpot?

Question

I forgot to bring my crockpot with me when I moved! I have beef for stew, potatoes and carrots. Can I cook it on the stove or in the oven? I have some other ingredients around the house too if that will help. How long do I need to cook the meat? I have 2 hungry kids so nothing too complicated please :)Any suggestions or recipes are welcomed. Thanks!

Answer 1

Try this recipe if quick and easy is the idea. Use about 1 1/2 lbs ground chuck. Brown it with onion (I use bottled dry onion-a couple tablespoons...saves chopping time). At the same time, in a second pan boil cut up potatoes and carrots (I use baby carrots and cut them in half-they cook quickly-amounts depend on your family). Sometimes I add celery. When the meat is done, drain any grease. When the vegetables are done drain them and add them to the meat. Now add about one can beef broth. Bring to a boil,reduce heat and Let it simmer 15 minutes or more. If you want the broth thickened you can thicken it with flour and water like gravy, but we like it with just the broth. Add cornbread or biscuits and you have a meal. "Hamburger Stew" is one of our favorite meals. If you keep ground beef and onion already cooked, then frozen, on hand you are always ready for a quick meal.

Answer 2

I always make my stew on top of the stove in a dutch oven pan. I lightly flour the meat then brown it on medium heat. Then add the veggies and seasonings and add water almost to cover all (you can always add more later if needed). Set it to simmer and cover. Stir gently occasionally. Add dumplings for final 20 minutes (Bisquick ones are fine). I normally let the stew simmer about 2 hours, but I've also sometimes served it after an hour.

The veggies I use are potatoes, carrots, onions, green pepper and celery. My seasonings include salt, pepper, paprika, parsley, oregano, sometimes sage or thyme and a little garlic. Don't forget the bay leaf, but remove it before serving.

Hope you enjoy.

Answer 3

Beef Stew.
1kg (2lb) Beef Steak.
25g (1 oz.) Flour.
S&P.
Oil.
2 Sliced onions.
1 Beef Oxo cube.
Cup boiling water.
4 Diced Potatoes.
1 Diced Carrot.
1 Diced Turnip.

Remove fat from beef and cut into bite sized pieces and rolled in seasoned flour. Brown in batches in the oil and place in a pot.
Fry off the onions and add to meat.
Add the stock cube and water and scrape all of the good bits from the fry pan and add to the meat and onions.
Stir together and bring to the boil. Reduce heat and d simmer for 2 hours.
Add diced vegetables ½ hour before serving.
A stew is cooked on the stove, a casserole is done in the oven. Either methed.
Just remember to check the liquid level and stir regularly. Taste test occasionally to see how it is going.

Answer 4

What you really need, instead of a crockpot, is a cast iron dutch oven. They're pretty cheap.

Put some oil in the bottom of the dutch oven, and sear the meat on all sides. Remove the meat, and add flour to make a roux. Thin out the roux with milk until you have a half inch of gravy, then add the meat back, add your chopped vegetables, and add a bottle of red wine. Cover and pop it in a medium oven - 350F - for an hour or more. Don't worry about your kids and the alcohol in the wine; it'll all evaporate except for the rich flavor.

Answer 5

I never use a crockpot for stew, because I like to sear/brown the meat, then add the broth and veggies, on top of the stove. Salt, pepper, a bay leaf, some thyme if you have - total about 2 hrs.

Answer 6

You can totally make your stew in a regular pot stove-top. Just sear the meat to seal in the juices, then add beef broth, bring to a boil, and reduce the heat to a VERY low simmer. Add the carrots, veggies and lastly potatoes. When the carrots and potatoes are tender, thicken the stock and VOILA! Stew.

What do you suppose people did before there WAS such a thing as crock pots??! :-P

Answer 7

You can cook it on the stove, Put some onion in it , some corn if you'ld like, a pack of stew seasoning ( I like packaged stuff even though my husband's a cook) Celery salt, you can put celery in also. Did you buy stew meat, or you can cut up a londonbroil and use that for the meat, also stewed tomatoes or just cut up some tomatoes and throw those in too. Happy cooking.

Answer 8

3 pd round stake cut in 1/2 " cubes
1/4 c flour
11/2 c flour
1 1/2 t salt
1/8 t pepper
2 T shortening
2 onions
1/4 c green pepper
1-1pd can tomadoes
1/2 conion soup
16 ounces tomado pure
1 clove garlic 1/2 t basil
1/2 t oregano
1/2 t chili powder
pinch chili peppers
noodles
dredge the beef in the flour season with salt & pepper brown in skillet all sides in the oil remove meat add onions & green peppers cook till tender return the meat to pan add onion soup and tomado paste season with garlic 1 t salt & basil & SPICES CHILI POWDER & CHILI PEPPERS cover AND SIMMER SLOWLY UNTIL THE MEAT IS TENDER 2 1/2 HOURS TO 3 HOURS THICKEN THE STEW IF NEED BY ADDING A LITTLE FLOUR AND water paste serve over noodles 6 to 8 servings

Answer 9

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. Serve.

Answer 10

Just cook it over a low flame in a covered pot you will get the same results. Just check the meat every now and then, when it is soft it is done, could be anywhere form 2 to 3 hours depending on the type of meat, etc.