Best California Beef Stew Recipes

CALIFORNIA BEEF STEW

California Beef Stew image

My first attempt at beef stew (hard to believe). The reason I made it is my mother broke her wrist and she loves beef stew...and guess what? She loved it! So did I and my husband. We've made it again and again.

Provided by PJ Funnybunny

Categories Stew

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

3 slices bacon, diced
2 lbs beef, stewing, cut in 1 1/2 inch chunks (note We used tenderloin for the beef. crazy, yes)
water
1 cup dry red wine, dry
1 beef bouillon cube, beef
2 garlic cloves, minced
1/2 small onion, minced
2 teaspoons salt
1/4 teaspoon thyme leaves
1 strip orange peel
18 small white onions, white, small
3/4 lb small white mushroom, white, small
2 tablespoons cornstarch
1 (10 ounce) package frozen green peas, green, frozen
1/2 cup black olives, black, pitted

Steps:

In 6 quart dutch oven over medium-high heat fry bacon until crisp and then push bacon to side of pan.
To drippings in pan, add stew meat and cook until well browned.
Stir in one cup water, wine and next six ingredients; heat to boiling.
Reduce heat to low; cover and simmer 2 1/2 hours or until meat is fork tender, stirring occasionally.
Meanwhile in a covered 2 quart saucepan over high heat, in about 1 inch boiling, salted water, cook onions ten minutes; add mushrooms and cook 4 more minutes and then drain.
Blend cornstarch and 3 tbsps. water; stir into stew and cook over medium heat, stirring until thickened.
Add onions, mushrooms, frozen peas and olives and cover.
Cook 10 minutes or until peas are fork tender.
Serve and enjoy!

Nutrition Facts : Calories 1265.1, Fat 111.1, SaturatedFat 45.5, Cholesterol 152.6, Sodium 1208.4, Carbohydrate 38.8, Fiber 8.6, Sugar 15.1, Protein 22

CALIFORNIA BEEF STEW

California Beef Stew image

Pinched from The Good Housekeeping Cookbook given to me by my Mom in 1974. I've modified it to make it healthier. For a house with kids I would recommend cutting the stew meat smaller and only using 1lb.

Provided by Carol Davis

Categories Beef

Time 3h10m

Number Of Ingredients 13

Ingredients

3 slice bacon, cut into pieces
2 lb beef stew meat
1 c dry red wine
1 c beef broth
2 clove garlic, minced
1 Tbsp instant minced onion
1/4 tsp thyme leaves
1 strip orange peel
18 small pearl onions
3/4 lb small mushrooms
2 Tbsp cornstarch
1 10-ounce package frozen peas
1/2 c pitted ripe olives, drained

Steps:

1. In large Dutch oven over medium-high heat, fry bacon until crisp; push bacon bits to side of pan. To drippings in pan, add stew meat and cook until well browned. Stir in wine, broth and next 4 ingredients; heat to boiling. Reduce heat to low; cover and simmer 2-1/2 hours or until meat is fork-tender, stirring occasionally.
2. Meanwhile, in covered, medium saucepan over high heat, in about 1 inch boiling salted water, cook onions 10 minutes; add mushrooms; cook 5 more minutes; drain.
3. In small bowl, mix cornstarch and 3 tablespoons water until blended; stir into stew and cook over medium heat, stirring constantly, until mixture is thickened. Add onions and mushrooms, frozen peas and olives; cover and cook 10 minutes or until peas are fork-tender.