Best Country Beef Stew Recipes

SLOW-COOKER COUNTRY FRENCH BEEF STEW

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Place bacon in cooker. Discard all but 1 tablespoon bacon fat in skillet. Cook beef in bacon fat 2 to 3 minutes, stirring occasionally, until brown. Stir onion into beef. Cook 1 minute, stirring occasionally. Spoon mixture into cooker.
• Stir carrots, wine, broth, flour, basil, thyme, salt, pepper and canned diced tomatoes into mixture in cooker.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in mushrooms and sun-dried tomatoes. Cover; cook on Low heat setting 20 to 30 minutes longer or until sun-dried tomatoes are tender. Serve beef mixture over noodles; sprinkle with parsley.

COOK'S COUNTRY GUINNESS BEEF STEW

Steps:

• 1. 1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Season beef with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Add onions and ¼ teaspoon salt and cook, stirring occasionally, until well browned, 8 to 10 minutes.
• 2. 2. Add tomato paste and garlic and cook until rust-colored and fragrant, about 2 minutes. Stir in flour and cook for 1 minute. Whisk in broth, ¾ cup Guinness, sugar, and thyme, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 3 minutes. Stir in beef and return to simmer. Transfer to oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.
• 3. 3. Stir in potatoes and carrots and continue cooking until beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Stir in remaining ½ cup Guinness and parsley. Season with salt and pepper to taste, and serve.

COUNTRY BEEF STEW

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a Dutch oven or heavy oven-safe pan into oven as it preheats.
• Toss beef cubes with canola oil in a bowl to coat. Stir garlic and herb seasoning with flour in a shallow bowl; dredge beef in seasoned flour to coat. Place beef into the hot Dutch oven and bake for 30 minutes, turning beef cubes over twice. Stir mixed vegetables, diced tomatoes, potatoes, and pearl onions into beef; cover with lid and return to oven.
• Place beef into the hot Dutch oven and bake for 30 minutes, turning beef cubes over twice. Stir mixed vegetables, diced tomatoes, potatoes, and pearl onions into beef; cover with lid and return to oven.
• Reduce oven heat to 325 degrees F (165 degrees C).
• Bake stew in the oven until meat is tender, about 2 1/2 hours.

COUNTRY BEEF STEW WITH A SECRET INGREDIENT

Steps:

• 1. You can either cook this in a crock pot or simmer on the stove. I cook it for about 8 hours on low in the crock pot. It needs to simmer on the stove for about 90 minutes or until the meat is tender.
• 2. Heat oil in a skillet and brown the meat in batches. Move it to the crock pot or dutch oven as you go. When the meat is all browned, add the flour to the skillet. Add more oil if needed. Brown as if for gravy. Add cold water and mix well. Pour over meat.
• 3. Add everything else to the pot except the peas.
• 4. Mix and cover.
• 5. Crock pot - Cook on low for 8 hours. Add the peas and let them heat through. Enjoy!
• 6. Stove top - Bring to a boil and reduce to a simmer. Cook until meat is tender, 1 1/2 to 2 hrs. Add more water if needed. Stir in the peas and let heat through. Enjoy!

CROCK POT COUNTRY BEEF STEW

Steps:

• 1. Put all ingredients except peas into a slow cooker. Cover and cook on low for 8 to 10 hours. Turn to high and add frozen peas 30 to 45 minutes before serving. Source:http://www.crock-pot-recipes.us/country-beef-stew/

FRENCH COUNTRY BEEF STEW

Steps:

• Combine meat and flour in plastic bag; toss to coat evenly.
• Brown meat in oil in 6-quart pot. Season with salt and pepper, if desired.
• Add remaining ingredients, except mustard.
• Bring to boil; reduce heat. Cover and simmer 1 hour or until beef is tender. Blend in mustard.
• Garnish with chopped parsley and serve with warm crusty French bread, if desired.

COUNTRY FRENCH BEEF STEW

Steps:

• 1. Lightly toss beef with flour; set aside. In Dutch oven, cook bacon until crisp; remove. Reserve drippings. Heat oil with drippings and brown beef in 3 batches over medium high heat; remove beef and set aside. Into pot add 1/4 cup water and cook 1 minute until only a thin glaze remains.
• 2. Stir in onion soup mix blended with 2 cups water, wine and mustard; bring to a boil; add beef and bacon. Simmer covered, stirring occasionally for 1 1/2 hours. Stir in carrots, and simmer 25 minutes. Add mushrooms and simmer another 5 minutes.
• 3. Add Parsley and salt & pepper to taste. Serve over parslied egg noodles.

COUNTRY FRENCH BEEF STEW

Steps:

• If using dry beans, rinse beans.
• In a large saucepan combine drained beans and the 4 cups water.
• Bring to boiling; reduce heat.
• Simmer, uncovered, for 2 minutes.
• Remove from heat.
• Cover and let stand for 1 hour.
• (Or, place beans in water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.
• Place flour and pepper in a plastic bag.
• Add beef pieces, a few at a time, shaking to coat.
• In a 4- or 6-quart Dutch oven brown half of the beef in 1 tablespoon of the hot oil; remove beef.
• Add remaining oil, remaining beef, onion, and garlic to Dutch oven.
• Cook until beef is brown and onion is tender.
• Drain fat, if necessary.
• Stir in wine, scraping until the brown bits are dissolved.
• Return all beef to Dutch oven.
• Stir in beans, soup stock or broth, tomato, and dried thyme (if using).
• Bring to boiling; reduce heat.
• Simmer, covered, for 1-1/2 hours.
• Add carrots and parsnips.
• Return to boiling; reduce heat.
• Simmer, covered, for 25 to 30 minutes more or until beef and vegetables are tender.
• Stir in fresh thyme (if using).
• If desired, garnish with parsley.
• *Note:If using canned beans, decrease soup stock or broth to 1 cup.

SLOW COOKER COUNTRY FRENCH BEEF STEW

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Place bacon in cooker. Discard all but 1 tablespoon bacon fat in skillet. Cook beef in bacon fat 2 to 3 minutes, stirring occasionally, until brown. Stir onion into beef. Cook 1 minute, stirring occasionally. Spoon mixture into cooker.
• Stir carrots, wine, broth, flour, basil, thyme, salt, pepper and canned diced tomatoes into mixture in cooker.
• Cover; cook on Low heat setting 7 to 8 hours.
• Stir in mushrooms and sun-dried tomatoes. Cover; cook on Low heat setting 20 to 30 minutes longer or until sun-dried tomatoes are tender. Serve beef mixture over noodles; sprinkle with parsley.

COUNTRY DIJON BEEF STEW

Steps:

• 1. Heat butter in a large pot over medium heat. Add onion and mushrooms and cook 5 minutes. Transfer to a bowl.
• 2. Meanwhile, toss beef with 3 tablespoons of the flour. Add 1 tablespoon of the oil to the pot and increase heat to mediumhigh. Add half the beef and cook 2 minutes, browning on all sides. Transfer to bowl with onions and mushrooms. Add remaining tablespoon oil and second half of beef to pot. Cook 2 minutes, browning on all sides. Transfer to bowl; reduce heat to medium.
• 3. Add 3/4 cup of the beef broth to the pot. Whisk in Worcestershire and mustard, scraping up any brown bits on bottom of the pan. Add mixture from bowl back to the pot along with the remaining beef broth. Cover and simmer on low for 15 minutes.
• 4. Uncover and stir in carrots. Cover and cook an additional 45 minutes.
• 5. In small bowl, stir together 2 tablespoons water, the remaining tablespoon flour, rosemary, salt and pepper. Stir into stew and cook 3 minutes, until thickened. Serve with noodles, if desired.noodles, if desired. 7 points per serving (not including egg noodles)

COUNTRY BEEF STEW WITH HERB SCONES (BISCUITS)

Steps:

• Preheat the oven to moderate (180°C/350°F).
• Toss the meat in the flour.
• heat 2 tablespoons oil in a heavy based pan and brown the meat in batches over a medium high heat.
• Drain and remove to a large bowl.
• Heat the remaining oil in the pan and add the onion and garlic, stirring for 3 minutes or until soft.
• Combine onion and meat in bowl.
• Add the remaining casserole ingredients and stir well.
• Transfer to an ovenproof dish.
• Cover and bake for 1 hour 30 minutes or until the meat is tender.
• Uncover the dish, turn the oven up to hot (240°C/475°F).
• Place the herb scones on top of meat and bake, uncovered for 30 minutes or until scones are golden brown.
• Herb Scones: Sift the flour into a bowl, rub in the butter, then stir in the herbs.
• Add the milk and stir until just combined.
• Turn onto a lightly floured surface, knead lightly until smooth.
• Press dough out to a 4cm (1 1/2 inch) thick round.
• Using a pastry cutter, cut into 5 cm (2 inch) rounds.

COUNTRY DIJON BEEF STEW

Steps:

• Heat butter in a large pot over medium. Add onions and mushrooms, cook 5 minutes. Transfer to a bowl.
• Toss beef with 3 tablespoons flour. Add 1 tablespoon oil to the pot, increasing heat to medium-high. Brown half the beef for 2 minutes. Repeat oil and beef browning with remaining meat. Transfer to the onion bowl.
• Reduce heat to medium. Whisk 1/2 can of beef broth, Worcestershire sauce, and mustard in the pot, scraping up brown bits. Add the mixture from the bowl back to the pot along with remaining broth and optional red wine. Cover and simmer on low for 15 minutes.
• Uncover and stir in carrots. Cover and cook 45 minutes more.
• In a small bowl, stir together 2 tablespoons water and remaining 1 tablespoon flour, along with rosemary, salt, and pepper. Stir into stew and cook 3 minutes until thickened.
• Serve over noodles if desired.

ROMAN COUNTRY BEEF STEW

Steps:

• In a large pot, brown the meat in oil.
• Stir in tomatoes with juice, (I like to cut the tomatoes into smaller pieces),tomato sauce, water, onion spices.
• Heat to boiling, reduce heat and cover and simmer until meat is tender about 1 1/2-2 hours.
• Stir in macaroni and bring to a boil, reduce heat, cover and simmer 20 mintes, stirring occasionaly.
• (hint, do not use more than 4 oz. of macaroni).
• Stir in green beans and cook another 15-20 minutes.
• Serve with parmesan cheese.
• Goes well with french bread and a salad.

COUNTRY COOKER BEEF STEW

Steps:

• 1. Wrap a loaf of sourdough bread in foil and place in oven at 175 degrees to warm while making stew.
• 2. Cut mushrooms into thick slices. Carrots should be cut into 1/4-inch thick slices.
• 3. Cut up potatoes into 1 to 2-inch chunks.
• 4. In a Dutch oven over medium heat, add olive oil and enough beef cubes to cover the bottom of the pot. Season the beef in the pot with the kosher salt, your seasoning salt mixture and black pepper.
• 5. Use tongs to turn and brown the beef on all sides. Remove browned beef from pot and place on plate to set aside. Continue process until all beef is browned. (Add additional olive oil during browning if needed.)
• 6. Reduce heat to medium-low and add the butter to the pot. Stir in mushrooms and cook until browned. Add onions and carrots, and saute until the onions are softened.
• 7. Add garlic, and saute for about 1 minute. Sprinkle flour over all the vegetables and stir it into the mixture. Add the beef stock, tomato paste, rosemary, ground allspice, potatoes and beef. Bring mixture to a boil, then reduce heat to a low simmer. Cover the pot, and cook for 1 hour. Check simmer level and stir occasionally while cooking.
• 8. Remove lid, and continue to simmer pot for another 15 minutes. Pierce a few potatoes with a fork to ensure they are done. Potatoes should be very tender and slip easily off the fork. Remove bread from oven, and cut into thick slices.
• 9. In a separate dish, microwave the peas for 2 minutes to warm them. Remove rosemary stem from stew, and stir in warmed peas. Remove from heat. Ladle stew into bowls, and serve with slices of warm sourdough bread and butter.

COUNTRY BEEF STEW

Steps:

• 1. Preheat oven to 300 degrees. In a large roasting pan combine all the prepared ingredients. Cover with foil and bake for 3-4 hours without stirring.
• 2. Serve with biscuits or rolls.