Best Bob Ws Home Made Stew Recipes

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OLD FASHIONED BEEF STEW



Old Fashioned Beef Stew image

This Old Fashioned Beef Stew is pure comfort in a bowl with tender beef, hearty vegetables, and all the right herbs and spices-it's the best!

Provided by Rachel Farnsworth

Categories     Main Dish

Time 1h50m

Number Of Ingredients 20

2 pounds beef stew meat ((cubed chuck roast))
4 tablespoons cornstarch (divided)
1 teaspoon salt
2 tablespoons olive oil
1/4 teaspoon black pepper
2 cloves minced garlic
2 tablespoons tomato paste
4 cups beef broth
1/4 cup Worcestershire sauce
1 1/2 pounds red potatoes (cut into bite-sized chunks)
10 ounces pearl onions
4 carrots (peeled and sliced)
4 celery ribs (sliced)
1 teaspoon sugar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon paprika
1/4 teaspoon allspice
1/4 cup cold water

Steps:

  • Dust beef stew meat with 2 tablespoons cornstarch and season with salt and black pepper. In a large pot over medium-high heat, heat olive oil. Add beef stew meat, and sear until all sides are browned, about 5 minutes
  • Add in minced garlic and tomato paste and cook 1 to 2 minutes, until fragrant.
  • Pour in the beef broth and worcestershire sauce to deglaze the pan. Add red potatoes, pearl onions, carrots, and celery. Season with salt, sugar, parsley, paprika, oregano, basil, black pepper, and allspice.
  • Bring to a boil over high heat, reduce heat to low and simmer, covered, for 90 minutes, stirring occasionally.
  • In a small bowl, mix together remaining 2 tablespoons cornstarch with 1/4 cup cold water. Stir until completely dissolved. Pour the mixture into the stew. Stir over low heat until stew thickens.
  • Season with more salt and pepper to taste. Serve hot.

Nutrition Facts : Calories 316 kcal, Carbohydrate 27 g, Protein 29 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 970 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

SLOW-COOKER BEEF STEW



Slow-Cooker Beef Stew image

When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1-1/2 pounds potatoes, peeled and cubed
6 medium carrots, cut into 1-inch lengths
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
3 tablespoons all-purpose flour
1-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon browning sauce, optional
Minced fresh thyme

Steps:

  • Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

THE BEST BEEF STEW



The Best Beef Stew image

Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 19

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon salt, divided
6 tablespoons all-purpose flour, divided
1/2 teaspoon smoked paprika
1 tablespoon canola oil
3 tablespoons tomato paste
2 teaspoons herbes de Provence
2 garlic cloves, minced
2 cups dry red wine
2 cups beef broth
1-1/2 teaspoons minced fresh rosemary, divided
2 bay leaves
3 cups cubed peeled potatoes
3 cups coarsely chopped onions (about 2 large)
2 cups sliced carrots
2 tablespoons cold water
2 tablespoons balsamic or red wine vinegar
1 cup fresh or frozen peas
Additional fresh rosemary, optional

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.

Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

BOB W'S HOME MADE STEW.



Bob W's Home made stew. image

Had some pork chop that we had for a dinner on Saturday. The meat was so dry. Did not know just what I would do with it. So I made a stew with it. It turned out so good..

Provided by Bob Wakeman @bluecatfish1

Categories     Other Main Dishes

Number Of Ingredients 19

20 oz - center cut pork chop. cut into bite size chunks.
1 16oz package(s) frozen corn and peas.
4 large potatoes, plealed and cut into chunks.
2 large green bell peppers, diced
1 16oz can(s) diced tomatoes
1 12oz can(s) tomato paste
6 slice(s) maple bacon. cooked and crumbled
32 oz - beefe broth
1 large grilled pork steak cut up
1 large onion pealed and cut into chunks.
3 large carrots, chopped
1 teaspoon(s) each, basil, thyme, cummin, roasemary, oregano, and curry powder
2 tablespoon(s) each browning sauce, worcestershire sauce, and balsamic vinager,,
1 1/2 tablespoon(s) corn starch to make a slury
1 stick(s) steak sauce, i use a1 steak sauce
1 - packet flavor boost, beef flavor
1/2 cup(s) white wine, medium
1 cup(s) maple syrup
1 cup(s) all purpose flour

Steps:

  • You will need a 7qt crock pot and a large cast iron skillet.. In a large plastic bag add flour and chunks of pork chop. Coat meat with flour. In non-stick skillet cook bacon till crisp. Remove with slotted spoon, place on paper towel to drain then crumble. reserve bacon drippings. Now brown floured meat in bacon dripping. Remove from skillet with slotted spoon and put in crock pot.
  • Add all remaining ingredients to crock pot. excepted peas and corn. You will add these during the last half hour. Put lid on crock pot and cook on low for 6-7 hours. Add frozen peas and corn during the last 1/2 hours.. I served this over cooked rice.. If the stew is very thin Add a slury to the last 1/2 hour of cooking and that should thithkin it up.

CLASSIC BEEF STEW



Classic Beef Stew image

Aromatic and satisfying, a comforting bowl of beef stew always hits the mark on extra chilly nights. Here, seared pieces of marbled beef simmer away until fall-apart-tender in broth, with punchy aromatics added to it like tomato paste, Worcestershire sauce, red wine, and fire-roasted tomatoes for a subtle smokiness.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 3h25m

Number Of Ingredients 14

2 pounds beef chuck (preferably grass-fed), cut into 2-inch pieces
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
10 ounces frozen pearl onions, thawed, drained, and patted dry
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
3/4 cup dry red wine, such as Cabernet Sauvignon
2 cups low-sodium chicken broth
1 can (14.5 ounces) fire-roasted diced tomatoes
4 carrots (8 ounces), peeled and cut into 1 1/2-inch pieces
3 Yukon Gold potatoes (1 pound), peeled and cut into 1 1/2-inch pieces
1 cup frozen peas (optional)
Chopped fresh parsley leaves, for serving

Steps:

  • Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
  • Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
  • Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
  • Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through.
  • Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.

OLD-FASHIONED BEEF STEW



Old-Fashioned Beef Stew image

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Categories     dinner, one pot, soups and stews, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

Steps:

  • Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
  • Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
  • Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams

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