Beef Stew!?

Question

Looking for a really yummy beef stew recipe. 10 points to the one that looks most delicious!

Answer 1

I love stew- especially when there is a chill in the air- this one with Guinness is great on St. Pat's day, but I cook it all year!

Guinness Stew
2 pounds stewing beef, cut into 1 inch cubes
flour, for dusting
3 onions, sliced
3 tablespoons vegetable oil
4 carrots, sliced
2 celery stalks, chopped
1 bay leaf
2 fresh thyme sprigs
1 pint beef stock
1 pint stout
1 tablespoon sugar
1 tablespoon Worcestershire sauce
salt and pepper


For The Dumplings:
3 ½ ounces self-rising flour
1 ¾ ounces breadcrumbs
1 ¾ ounces shredded suet or crisco shortening
2 teaspoons mustard seeds
2 tablespoons fresh herbs (thyme and parsley), chopped


Toss the beef in the flour. Fry the onions in the oil for 10 minutes. Add the beef until evenly browned. Add the carrots, celery, herbs, stock and stout. Bring to the boil, stirring. Add sugar, Worcestershire sauce and season. Cover and simmer for 2 hours. Make the dumplings: mix the flour, breadcrumbs, suet, mustard seeds and herbs. Add 5 to 6 tablespoons of water and mix into a soft dough. Divide into eight, shape into balls and add to the beef. Cover and cook for 20 minutes. Serve with Guinness, of course! and a really good loaf of crusty bread!

Answer 2

A beef stew is more of a soup, a thinner broth with carrots, potato's, onions and maybe cabbage. A stewed beef perhaps uses the same type of beef as a beef stew but it is braised in a smaller amount of liquid and by the end the liquid is thick and the meat is fall apart tender.

Answer 3

Ingredients
750g/1½lb shin of beef or stewing steak
500g/1lb small onions, sliced
40g/1½oz dripping
1 tbsp flour
900ml/1½ pint hot water
salt and freshly ground pepper
500g/1lb carrots, halved lengthways
1 bay leaf
For the dumplings:
175g/6oz self-raising flour
75g/3oz shredded suet
1 tbsp parsley, finely chopped
good pinch salt and pepper
water, to mix



Method
1. Remove any gristle and surplus fat from the meat and trim into neat 4cm/1½in cubes.
2. Fry the meat and onions in the dripping until lightly browned all over. Sprinkle in the flour and mix well. Gradually stir in the water and continue stirring until it boils. Season to taste.
3. Cover and simmer very gently for 1 hour. Then add the carrots and bay leaf and simmer for a further hour, when it will be time to add the dumplings.
4. To make the dumplings, sieve the flour into a bowl and add the suet, parsley, salt and pepper. Next add enough water to make a soft but not sticky dough, about 3 tbsp. Lightly flour your hands and roll the dough into eight small balls. Add to the stew and cook for a further 15-20 minutes.

Answer 4

This is my family receipe, it's easy and yummy!!

Stew meat, cut in cubes
fresh green beans
carrots
potatos
(and any other veggies you'd like)
1 can of cream of mushroom soup (or cream of celery, cream of etc.)
1 can of beer (any brand)
salt and pepper to taste

Layer the meat and then veggies in the crock pot in order of slowest cooking to fastest cooking. (Usually meat potatoes and then other veggies). Pour in can of soup and can of beer. As the meat cooks it will make it's own broth. The beer really brings out the flavors of the meat! Cook on low all day about 8 hours.

Answer 5

Beef stew meat (chunks)
Potatoes (chunks or quartered)
Peas
Celery
Onions
Carrots (chopped)
Beef broth or Water
Corn starch (to thicken mixed with a small amount of water)
Salt & pepper
Garlic powder
Put all these ingredients in your crockpot and let it cook for 8 hours.

Answer 6

Here's one of our family favorites that goes in the crock pot (5 to 6 quart model...it will fit in the 5 but be crowded). It's a bit labor intensive, but excellent.

-2-1/2 lbs. stew beef, cubed (can use a bottom round roast with excess fat removed & cubed)
-1 lb button mushrooms, stems removed and sliced
-8 ounces shiitake mushrooms, stems removed and sliced
-2 lbs. red potatoes (cleaned, skins left on & cut into small cubes)
-4 tablespoons freshly grated Parmesan cheese
-3 garlic cloves, minced
-4 onions, chopped
-1 lb. bag baby carrots, ends removed
-1/4 cup dry/semi-dry red wine like Chianti or cabernet sauvignon (or what tastes good to you), optional
-1 can (14-1/2 ounce) can beef broth
-1 package Lipton’s onion soup mix
-1 can (10-1/2 to 10-3/4 ounce) can cream of mushroom soup
-flour for dredging meat
-salt and pepper, to taste
-MSG, optional
-1/2 to 1 stick butter, to taste
-4 tablespoons olive oil, divided + a bit more
Directions:
1. Salt and pepper the beef cubes on one side. Sprinkle MSG on them, if using.
2. Put flour in a large bag - or on waxed paper - and add a bit more salt and pepper to the flour.
3. Dredge beef cubes in flour, coating well and shaking off excess.
4. Put 2 tablespoons olive oil in a large skillet and heat on medium and then add 1/2 stick butter and melt. Add beef to pan and brown.
5. While beef is browning, toss the potato cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and Parmesan cheese. Roast in a 350 degree Fahrenheit oven for 25 minutes.
6. Remove beef and add to the crock pot.
7. In the skillet in which you browned the meat, add a bit more butter and olive oil and sauté the carrots until tender, about 20 minutes (or to the texture of your liking). Remove the carrots to a big bowl.
8. Add potatoes (with the seasonings roasted in) to the carrots.
9. Add a bit more olive oil and butter to the skillet and add onions and garlic, cooking until onions are translucent.
10. Add mushrooms on top of the onions and put lid on the skillet to "sweat" mushrooms. This should take about 5 to 10 minutes.
11. Add all the vegetables to the crock pot and add the Lipton’s onion soup mix, the cream of mushroom soup and the broth. If using the wine, add that now. Mix well.
12. Put crock pot on Low for 8 to 10 hours.

Answer 7

beef chunks
potatoe chunks
onion
tomatoes canned and diced
lemon juice
tumeric
salt & pepper
amount of all ingredients to taste
serve with rice seasoned with turmeric and grated cucumbers with plain yogurt,mint flakes and salt & pepper

Answer 8

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