Best Best Beef Stew Recipes

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

INSTANT POT® BEST BEEF STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
• Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

THE BEST BROWNED BEEF STEW EVER

Steps:

• Put flour, salt and pepper in a large ziploc bag.
• Heat oil over medium heat in a large dutch oven.
• Place meat in bag with the flour and shake until well coated.
• Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion.
• Stir until well browned.
• Add finely chopped carrot and next 4 ingredients.
• Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes).
• Add diced potatoes, carrots, and onions, cook for another 45 minutes or until potatoes are tender.

BEST OF ALL: SLOW COOKER BEEF STEW

Steps:

• Whisk flour, garlic salt, and black pepper together in a small bowl; pour into a large resealable plastic bag. Place stew beef in bag, seal the bag, and shake to coat beef to coat completely.
• Heat olive oil in a large skillet over medium-high heat; saute coated beef in hot oil until browned on all sides, about 10 minutes. Stir onion into beef; saute until onion is softened, 5 to 7 minutes. Pour beef and onions into a slow cooker.
• Stir beef broth, red wine, and Worcestershire sauce together in a bowl. Pour broth mixture into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Transfer broth mixture to the slow cooker.
• Mix potatoes, carrots, celery, garlic, bay leaves, beef stew seasoning mix, and paprika into beef mixture.
• Cook on High for 1 hour. Reduce heat to Low and cook until meat is tender, 6 to 7 hours.

EMERIL'S BEST BEEF PRESSURE-COOKER STEW RECIPE - (4.5/5)

Steps:

• EMERIL'S ESSENCE: Combine all ingredients thoroughly. Yields 2/3 cup. STEW: Combine the Essence, flour, and beef cubes in a bowl. Toss to coat well. Add the oil to a pressure cooker and heat over medium-high heat until hot. Add the meat and cook, turning occasionally, until evenly brown, about 5 minutes. Transfer the meat to a plate and set aside. Add the onion, celery, salt, pepper, and mushrooms and cook, stirring, until the vegetables are wilted, about 3 minutes. Add the browned meat, garlic, bay leaf, thyme, rosemary, red wine, and broth. Cover the pressure cooker and cook for 20 minutes, turning down heat once a steady stream of steam is emitted from the valve. Add the parsnips, turnips, and collard greens, stir well, and replace lid. Cook an additional 20 minutes. Garnish with chopped parsley and serve over rice.

EMERIL'S BEST BEEF STEW

Steps:

• Combine the Essence, flour, and beef cubes in a bowl. Toss to coat well. Add the oil to a pressure cooker and heat over medium-high heat until hot. Add the meat and cook, turning occasionally, until evenly brown, about 5 minutes. Transfer the meat to a plate and set aside. Add the onion, celery, salt, pepper, and mushrooms and cook, stirring, until the vegetables are wilted, about 3 minutes. Add the browned meat, garlic, bay leaf, thyme, rosemary, red wine, and broth. Cover the pressure cooker and cook for 20 minutes, turning down heat once a steady stream of steam is emitted from the valve.
• Add the parsnips, turnips, and collard greens, stir well, and replace lid. Cook an additional 20 minutes. Garnish with chopped parsley and serve over rice.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

THE BEST BEEF STEW

Steps:

• Arrange a rack in the lower third of the oven and preheat to 275 degrees F. Tie the parsley, thyme, rosemary and bay leaves together with kitchen twine.
• Heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate.
• Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about 6 minutes. Add the carrots and celery and continue to cook until they are brightly colored and fragrant, about 4 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pot, and cook until it evaporates, about 4 minutes. Sprinkle the vegetables with the flour, stir to evenly coat them and cook for 1 minute. Add the broth, potatoes, tomatoes and the reserved beef with any accumulated juices. Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.
• Cover the pot and then transfer to the oven. Bake until the beef is tender but still holds its shape, 1 1/2 to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.

THE BEST BEEF SHORT RIB STEW

Steps:

• Brown your short ribs in a frying pan with a small amount of olive oil.
• (I used one package of bone in ribs and one package of boneless).
• Once they're browned, place them in a large pot along with the sliced onions.
• Now fill the pot up with water. Use enough water to cover your meat.
• You will now want to add the ranch, Italian, gravy mix, and salt.
• Once you've added those ingredients, stir them together well, cover your pot, and bring to a boil.
• Once your stew is boiling reduce the heat to a medium low and let cook for a few hours until the meat is soft and falling apart.
• Once the meat is finished, add the carrots and potatoes and cook for 30 to 40 more mins on a medium low until your vegetables are tender.
• Bon appetit :).

ABSOLUTELY THE BEST AMISH BEEF STEW

Steps:

• Melt shortening over high heat in a large pot or dutch oven.
• Add beef cubes and brown over medium heat, stirring occasionally, about 15-20 minutes.
• Add onions, boiling water, salt, lemon juice, sugar, worcestershire sauce, pepper, paprika, allspice and cloves.
• Simmer, tightly covered, for about 2 hours, stirring occasionally.
• Add vegetables and simmer another 30 minutes (covered), or until tender.
• Note: if your lid is not tight on the pot, you may not have enough liquid left to just about cover everything after you add the veggies.
• If this is the case, add more water to barely cover ingredients.
• Mix cold water and flour together and blend until smooth.
• Push meat and veggies to the side of the pot and add flour mixture slowly, incorporating into liquid.
• When gravy thickens, stir all ingredients gently to distribute gravy evenly.
• Simmer another 5 or 10 minutes and enjoy!

SAM CHOY'S BEST BEEF STEW

Steps:

• Sprinkle beef with salt and pepper, then dust with flour. Brown meat with garlic, minced onion and celery leaves about 10 minutes on medium or low-medium, until well browned. Keep stirring to avoid burning. Drain oil. Add beef and chicken broth and tomato paste. Bring to a boil, then reduce to simmer. Cover and let cook about 1 hour, or until beef is tender.

THE BEST BEEF STEW EVER

Steps:

• Heat oil and brown meat well.
• Add garlic and saute lightly and then add wine, beer, broth, tomato paste, sugar, thyme, bay leaves and Worcestershire sauce.
• Bring to a boil. At this step you have a choice. You can dump the contents in a crock-pot to slow-cook for about 5-6 hours before you add the veggies, or you can reduce the heat and simmer for about an hour stirring occasionally -(I've even done this step in a pressure cooker). Either way, this brings us to the next step.
• Melt butter and add onion, potatoes and carrots. Saute until golden. ** If using russet potatoes see my tip at the bottom and then proceed with the sauteing.** If using any additional veggies, you can add this to the saute mix as well.
• Add sauteed veggies to the stew and let slow-cook for another two hours or so, or if cooking this stove-top let simmer for about another 40 minutes.
• Taste for salt and pepper and garnish with the green herbs.
• **Thickening: If you like a thicker pot liquor, then there are a few ways to do this. You can make a flour and butter roux and add it to the stew. Now a roux-thickened liquid must boil to become thick, so if using a crock pot you'll have to remove liquid out of the crock and boil it with the roux to make a thick gravy and then add that back to the crock pot. Another method is to mix some cornstarch in a 1:2 cornstarch to liquid ratio. You could use the pot liquor for the liquid but you would want to cool it off a bit to avoid lumps. Then boil it all before adding it back to the stew. If you're cooking this stove-top you can just add the cornstarch slurry to the pot and then simmer the whole thing. Two other thickening tricks are to add a bit of oatmeal or tapioca to the mix. Oatmeal does add it's own flavor and texture if you've got thick cut oats, the quick-cook oats will completely dissolve. Instant tapioca pearls dissolve away and about 1.5 tablespoons should do it.
• **Tip for Russet Potatoes**.
• 1/3 c water.
• 1 T. sea salt.
• Peel and chop potatoes. Dissolve the salt in the water and pour over the potatoes in a microwave-safe dish. Microwave, covered, on high for six minutes. This is not intended to cook the potatoes, but they are now ready to use in your recipe. This process really changes the texture and flavor of the potatoes from same-old, same-old into WOW!

THE BEST BEEF STEW - SAM CHOY

Steps:

• Sprinkle beef with salt and pepper, then dust with flour.
• Brown meat with garlic, minced onion, and celery leaves about 10 minutes on medium or low-medium, until well browned.
• Keep stirring to avoid burning.
• Drain oil.
• Add beef and chicken broth and tomato paste.
• Bring to a boil, then reduce to simmer.
• Cover and let cook about 1 hour, or until beef is tender.
• Add carrots and potatoes and cook 5 minutes.
• Add onion chunks and celery and cook 10 minutes more.
• Adjust seasonings with salt and pepper.
• Mix some mochiko with some water (about 2 tablespoons each) to thicken if desired.

MY MUMS BEEF STEW - THE BEST!

Steps:

• Please note: I wanted to add 2 tablespoons of mixed pulses to the ingredients but zaar doesn't recognize what I mean. The mix you can buy from supermarkets of dried yellow split peas and green peas.
• Get a large saucepan with a lid or a large casserole with a lid.
• Trim the braising steak if you need to of any fat and cut into bite size pieces.
• Chop the carrots, and cellery and add to the pan. Now sliced the onions and add them to the pan.
• Add the water and the braising steak and the pearl barley and split peas to the same pan.
• Add the can of vegetable soup.
• Bring to the boil then turn down to a simmer and.
• Add the oxo cubes and stir.
• Simmer for 4 hours stirring occasionally.
• ** DO not mix the packet soups as per their instructions. You want them only to thicken and flavour the stew.
• Instead - Mix the contents of both of the packet soups in a cup with little more than half a cup of cold water to form a thick paste - gradually add to the simmering pan stirring all the time to avoid any lumps.
• Simmer for a further hour. There is no need to be exact with the cooking times - all you need to do is make sure the meat is cooked and tender. Braising / Casserole steak can be cooked an hour longer it will only get better!
• You shouldn't need to thicken any more. You can add a small amount of small pasta shapes or macaroni if you wish. Add another oxo or some gravy granules if you need more flavour.
• Add a little more water if you need to (if it looks too thick).
• Finally make the dumplings following the instructions on the pack. 'Atora' shredded suet mix is the best. When the dumpling mix is ready put the dumplings on top of the simmering stew to cook.
• You don't need to serve with anything else apart from nice fresh bread.
• If you want it to stretch further just serve with boiled potatoes.
• This stew can be kept in a fridge and re-heated the next day if you want to.

BEST EVER CROCKPOT BEEF STEW

Steps:

• Shake the beef stew meat in a brown paper bag or resealable plastic bag with the flour and seasoning salt until evenly coated.
• Heat the olive oil in a skillet. Add the floured stew meat to the pan and brown on all sides. Remove using a slotted spoon or tongs & place into the bottom of a slow cooker. Season with pepper.
• Saute the diced onion for 2 minutes. Transfer the onions into the slow cooker as well.
• Pour in to the skillet the worcestershire sauce, water and beef demi glace and whisk until mixed, making sure you scrape up any browned bits in the bottom of the pan. Turn off the heat and set aside.
• Add the diced potatoes, carrots, celery and bay leaves to the slow cooker.
• Pour the broth mixture in the crockpot over the vegetables.
• Cover and cook on low for 8 hours. Remove the bay leaves before serving.

THE BEST BEEF STEW

Steps:

• 1. Sprinkle beef with salt and pepper, then dust with flour.
• 2. Brown meat with garlic, minced onion, and celery leaves about 10 minutes on medium or low-medium, until well browned. Keep stirring to avoid burning.
• 3. Drain oil. Add beef and chicken broth and tomato paste. Bring to a boil, then reduce to simmer.
• 4. Cover and let cook about 1 hour, or until beef is tender.
• 5. Add carrots and potatoes and cook 5 minutes. Add onion chunks and celery and cook 10 minutes more.
• 6. Adjust seasonings with salt and pepper.

BEST CROCK POT BEEF STEW

Steps:

• Cut beef in 1 inch cubes removing any fat.
• Place cut up vegetables in order in bottom of large crock pot carrots, potatoes, celery then onions.
• Place cubed beef over vegetables.
• Sprinkle with salt, pepper and thyme.
• Sprinkle with package of Au Jus Gravy mix.
• Pour tomatoes over all.
• Cook for 1 hr on high then reduce to low for 6 hours (or 8 total hours on low if you are heading out for work or errands)
• Stir all together gently and let cook for 45 minutes.

BEST BEEF STEW

Steps:

• 1. Place rack at lower-mid. position and set to 300. Combine garlic and anchovies in small bowl; press with back of fork to form paste. Stir in tomato paste and set mixture aside. 2. Pat meat dry with paper towels. Do not season. Heat 1 tablespoon vegetable oil in large heavy-bottomed Dutch oven over high heat until just starting to smoke. Add half of beef and cook until browned on all sides, about 8 minutes tot, reducing heat if oil begins to smoke or fond begins to burn. Transfer beef to large plate. Repeat with remaining beef and 1 tablespoon vegetable oil, leaving second batch of meat in pot after browning. 3. Reduce heat to med and return first batch of beef to pot. Add onion and carrots to Dutch oven and stir to combine with beef. Cook, scraping bottom of pan to loosen any browned bits, until onion is softened, 1 to 2 mins. Add garlic mixture and cook, stirring constantly, until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until no dry flour remains, about 30 seconds. 4. Slowly add wine, scraping bottom of pan to loosen any browned bits. Increase heat to high and allow wine to simmer until thickened and slightly reduced, about 2 minutes. Stir in broth, bay leaves, thyme, and salt pork. Bring to simmer, cover, transfer to oven, and cook for 1 1/2 hours. 5. Remove pot from oven; remove and discard bay leaves and salt pork. Stir in potatoes, cover, return to oven, and cook until potatoes are almost tender, about 45 minutes. 6. Using large spoon, skim any excess fat from surface of stew. Stir in pearl onions; cook over medium heat until potatoes and onions are cooked through and meat offers little resistance when poked with fork (meat should not be falling apart), about 15 minutes. Meanwhile, sprinkle gelatin over water in small bowl and allow to soften for 5 minutes. 7. Increase heat to high, stir in softened gelatin mixture and peas; simmer until gelatin is fully dissolved and stew is thickened, about 3 minutes. Add S&P.

BEST GUINNESS BEEF STEW

Steps:

• 1) Saute onion in oil w/a pinch of salt until deep golden brown (10-13 mins). Meanwhile, cut roast into 1.5inch slices; cut out any large pockets of fat (leave smaller pockets). Then cut slices the long way into 1.5in strips, then into 1.5in cubes. Season cubes w/salt-pepper. 2) Add tomato paste and garlic to pot and stir until fragrant, w/paste starting to brown. Add flour; stirring until golden brown (bottom of pot may appear burnt - don't worry!). Slowly pour in chix broth while whisking to prevent lumps. Add 1/2c Guinness, brown sugar and thyme. Add raw beef to pot. Cook at 325 uncovered for an hour and a half. 3) Take stew out of oven; add carrots and potatoes and stir. Return to oven and cook uncovered for another hour. 4) Add remaining 3/4c Guinness and parsley to stew. Stir gently to combine (to avoid breaking up the meat). Add salt-pepper to taste, and serve.

BEST BEEF STEW

Steps:

• In a large saucepan brown beef pieces in vegetable oil. Add water.
• Stir in ketchup, worcestershire sauce, garlic powder, salt and pepper. Cover with lid and turn heat to low for simmering stage. Let simmer for 2 1/2 hours.
• Add potatoes (cut in large pieces), carrots, celery and onion. (Add approximately 1/2 cup of water, if needed.) Simmer until potatoes test done.
• In a small bowl blend cornstarch with cold water and add to stew.
• Serve over cooked rice and ENJOY!

DONNA'S BEST BEEF STEW

Steps:

• 1. Brown stew meat in a little vegetable oil. Add McCormick's season all salt, garlic powder and onion powder to stew meat while browning. Add remaining ingredients. Set for desired time, 4hrs, 6 hrs, and 8-10 hrs. I cook mine for the longest time possible as it makes for a richer broth! This may be simmered on low for 1-1/2 hours in a DUTCH OVEN, before adding the vegetables. Once vegetables are added simmer an additional 20-30 minutes or until potatoes and carrots are fork tender!
• 2. When vegetables are tender...thicken broth, add 4 tablespoons of cornstarch to ½ cup of cold water. Mix till smooth and add to stew. Stir well until broth is thickened.
• 3. *The longer the stew cooks the more tender the meat and richer the broth.*