Does anyone know ant good beef stew recipes?

Question

Nice and thick with loads of veg and dumplings!

Good winter food

Answer 1

Ranch Style Beef

2 lbs. boneless beef stew meat, cut into 1 1/2" cubes
12 to 14 small white onions
4 whole cloves
2 T. brown sugar
1 1/2 t. salt
1/2 t. bottled brown gravy sauce
1 T. red wine vinegar
1 bay leaf
1/8 t. thyme
3/4 cup water
1/4 cup flour

In slow cooking pot, alternate beef and onions; stick cloves into 4 onions. sprinkle with sugar and salt. Combine gravy sauce, vinegar, bay leaf, thyme, and water. Pour over meat. cover and cook on low for 6 to 7 hours or until tender. Turn control to high. Dissolve flour in small amount of water. Stir into mea juices. Cook on high for 15 to 20 minutes. makes 6 servings.

Or-

Mom's Beef Stew

2 pounds meaty beef soup bones, beef, shanks or short ribs
6 cups water
5 medium potatoes, peeled and cubed
5 medium carrots, chopped
1/2 cup medium pearl barley
1 can plum tomatoes, undrained (28 oz)
1 to 1 1/2 t. pepper
2 garlic cloves, minced, optional
1 bay leaf, optimal
3 T. cornstarch
1/2 cup cold water

Place soup bones and water in a soup kettle or Dutch oven. Slowly bring to a boil. Reduce heat; cover and simmer for 2 hours. Set beef bones aside until cool enough to handle. Remove meat from bones; discard bones and return meat to broth. Add the potatoes, carrots, onion, barley, tomatoes,salt, pepper, garlic and bay leaf if desired. Cover and simmer for 50 to 60 minutes or until the vegetables and barley are tender. Discard bay leaf. Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Makes 10 servings.

Answer 2

Sorry I dont do dumplings, but I suppose they can be added to this wonderfully thick and glutenous stew, of my own devising.

The most important thing is to get proper stewing beef. I buy Irish stewing beef from Somerfields, which has nice veins of fat and cartilege running through it, and comes in large pieces.

For 1lb of stewing beef. (serves 4)
In a large frying pan, pour in some olive oil and heat, add 2 sliced onions (and as much crushed garlic, and as many sliced chillies as you like) and fry until soft and golden.
Place the onions in a large Le Creuset type casserole.
Cut up the beef into 1-2" squares, toss them in flour and fry until browned. Place these in the casserole.
Add 1 can of tomatoes and turn on the heat under the casserole. While this is warming up, slice/dice and add to casserole:
2 carrots
2 parsnips
1/2 a swede
2 sticks of celery

Swirl around so everything is nicely mixed up.

Add:
2 heaped teaspoons of a wholegrain or dijon mustard
A dessertspoonful of Worcestershire sauce
A sprinking of rock salt
A good grinding of black pepper
Enough good quality beef stock to cover the contents of the casserole.
Bring to boil, reduce heat and cover

After 1/2 - 3/4 of an hour:
Now, cover half a cup of green lentils with cold water and bring to the boil, and boil for 10 minutes. Drain and add these to the casserole. At the same time add a cup of pearl barley to the casserole.
Swirl around to mix up everything.
Cook on a very slow heat for a total of 2½ -3 hours.
As the lentils and pearl barley will absorb the stock, check the amount of liquid from time to time.

The stew should be really thick and the pulses give such substance that a potato accompaniment is not required.

Answer 3

BEEF STEW WITH RED WINE

1-2 cups flour
2 pounds beef, cubed
1/2 cup butter or olive oil
2 cups red wine, (merlot is best)
5 cups prepared beef buillion or beef stock
5 carrots, thickly sliced, washed, pared
7 stalks celery, sliced
2 medium onions, diced
5 cloves garlic, minced
5 medium potatoes, cubed
2 bay leaves
a pinch of paprika
1 tablespoon parsley, minced
pepper, to taste

In a large frying pan, heat 1/2 the butter or olive oil and sauté the carrots, celery, onion, potatoes, and garlic until slightly browned. Set aside.
Combine flour, paprika, parsley, and some pepper in a shallow bowl, and roll the beef in it until well coated on all sides. Melt remaining butter or pour oil into in a large stew pot, and then add meat.

Sauté the meat until well browned. Add the previously prepared vegetables and sauté for about two minutes with the beef in the stew pot.

Add the wine, and sauté another three or four minutes.

While the pot is hot, pour in the prepared bouillon and the bay Leaves and allow to simmer covered for about 2-5 hours. After such time the vegetables and beef should be very tender.

At this point remove the lid, sift in any additional flour required to thicken to desired consistency (use fresh flour - not from bowl), and allow the liquid to simmer 30 minutes or until ready.

One may add pepper and salt to taste, and if the carrots and wine were of a sweeter nature, then it is probably a good idea to add a splash or two of lemon juice for contrast.

Answer 4

If UK-Stewing beef obviously!
1 can of oxtail soup
2 oxo's
Diced carrot and onion (to your own taste)
Barley (not too much though)

I stew and simmer this for about 3 hrs. Dumplings, not my own, but from a packet, are extremely delicious!!!

Answer 5

Normally i would just say fruit, but i think both. I enjoy the sugariness of the fruits but i love the piquancy and kick the vegetables bring

Answer 6

There are many healthy fruits and vegetables. Fresh vegetables like broccoli and kale contain calcium and are packed with fiber.

Answer 7

Look here -
http://www.beefyandlamby.co.uk/

Answer 8

I do not know any, sorry