Best Easy Beef Stew Recipes

QUICK AND EASY BEEF STEW

Steps:

• In a medium mixing bowl put flour and teaspoon each salt and pepper, mix.
• Toss the beef cubes in the flour until coated.
• In a soup pot heat the olive oil over medium high heat until the oil blooms.
• Reserving the extra flour in the bowl, add the meat to the soup pot and cook until the meat is browned on all sides.
• Add carrot, onion, and potatoes to pot sprinkling the remaining flour over the veggies to coat.
• Mix the meat, veggies, and flour thoroughly and cook for 3-4 minutes, or until veggies start to soften.
• Add all three tins of beef broth and bring to a boil.
• Boil until veggies are tender, add the worcestershire sauce, season to taste with salt and pepper.

EASY OVEN BEEF STEW

Steps:

• In a resealable plastic bag, combine the flour, salt and pepper. Add beef cubes, a few at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add the soup, water, onion and basil; mix well. Cover and bake at 350° for 1 hour. Add potatoes and carrots. Bake 1 hour longer or until meat and vegetables are tender.

EASY BEEF STEW FOR THE SLOW COOKER

Steps:

• Put beef in a slow cooker.
• Whisk water, gravy mix, and stew seasoning mix together in a bowl until no dry mix remains; add Worcestershire sauce and pour over the beef. Add tomatoes, carrots, potatoes, celery, and onion.
• Cook on High for 6 hours.

EASY CROCK POT BEEF STEW

Steps:

• Brown the meat in a few tablespoons of olive oil over high heat. Just enough to sear it and seal in the juices.
• Combine the meat and all the ingredients in the crock pot, cook on low at least 6 hours, but can go for 10 or more.

EASY OVEN BAKED BEEF STEW

Steps:

• Preheat oven to 425°F In 2 1/2 quart casserole toss beef with flour, then bake uncovered 20 minutes - stirring once halfway through.
• Reduce heat to 350°F Add frozen stew vegetables, tomatoes, bay leaf, soup mix and wine.
• Bake covered 1 1/2 hour or until beef is tender. Stir after one hour.
• Season to taste (season salt, garlic powder, ground black pepper).
• Serve as is or over rice or noodles.

EASY BEEF STEW BAKED IN A CAST IRON DUTCH OVEN

Steps:

• Put all ingredients into the dutch oven and stir to mix.
• Cover and bake at 300* for 4 hours or until you are ready to eat.
• You can thicken the gravy with 1/4 cup of flour mixed into 1/2 cup of water - stir and cook until on top of the stove until it is thick enough for you. We like it just the way it comes out of the oven.
• Serve with hot buttered biscuits, Recipe #348286 .

EASY BEEF STEW

Steps:

• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt and pepper. Cook beef in skillet about 5 minutes, stirring frequently, until brown; drain.
• Mix gravy and tomatoes in 3 1/2- to 6-quart slow cooker. Stir in beef and remaining ingredients.
• Cover and cook on low heat setting 8 to 9 hours or until vegetables and beef are tender.

EASY OVEN VEGETABLE AND BEEF STEW

Steps:

• Cut beef into 1-inch cubes.
• In a large casserole or Dutch oven, toss beef with flour.
• Add remaining ingredients; stir to mix.
• Bake covered in 325°F oven for 3 hours, stirring occasionally.

EASY BEEF STEW WITH NOODLES

Steps:

• In a large Dutch oven or heavy pot, heat oil over high. Add beef, season with salt and pepper, and cook until seared and brown, about 6 minutes. Add onion and season with salt and pepper. Cook until onion begins to soften (reducing heat, if necessary), about 5 minutes. Stir in flour until beef and onion are coated and cook 1 to 2 minutes (do not burn). Add broth and 3 cups water, stirring and scraping up browned bits. Bring to a boil; reduce to a simmer and cook until beef is tender, about 25 minutes.
• Add carrots and potatoes and cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes. Season with salt and pepper. To serve, stir in parsley and vinegar.

EASY OVEN BEEF STEW

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Cut the roast into cubes, then place in a 10x15 inch roasting pan with soup mix, ginger ale and mushrooms; mix well.
• Bake in preheated oven for 4 hours.

EASY, EASY BEEF STEW

Steps:

• Combine the uncooked meat, soups, water and tomato sauce in pot.
• Place pot in oven, uncovered and cook for 2 hours, at 325°F.
• Now add all your vegetables and seasonings, cover pot and cook for an additional hour or until the vegetables are tender.
• We hope you will enjoy this simple dish.

FAMILY MEALS: EASY BEEF STEW WITH SWEET POTATO TOPPING

Steps:

• Heat the olive oil in a heavy-based pan. Add the onions and cook for 2 mins, then add the carrot and celery and cook until softened. Add a little water if the mixture sticks.
• Add the braising steak and cook until browned, then stir in the garlic and cinnamon and cook for a further 1 - 2 mins until the aromas are released.
• Add the stock cube to 500ml boiling water and stir into the meat, along with the tomato purée and parsley stalks. Bring to the boil and simmer covered for 1 hour, then take off the lid and simmer for another hour or until the meat is very tender. Stir in the chopped parsley leaves.
• Transfer the stew into a medium-sized ceramic dish (that would be big enough for four adults), or into 6 - 8 large ramekins for make-ahead toddler portions.
• Meanwhile, steam or boil the sweet potatoes until tender. Preheat the oven to 200C/180C fan/gas mark 6. Drain the potatoes well and mash with the butter. Spoon on top of the meat, sprinkle with the cheese and cook on the top shelf for around 20 minutes until golden and bubbling.
• Alternatively, cover and freeze the pie or mini pies for another time. Defrost thoroughly before cooking - you can do this by leaving it in the fridge overnight if you like. Preheat the oven to 200C/180C fan/gas mark 6 and cook for around 30 - 35 mins or until golden, bubbling and hot throughout.

EASY CROCKPOT IRISH BEEF STEW - MIDWEST LIFE AND STYLE BLOG

Steps:

• Add olive oil to a saute pan and heat over medium-high heat. Once hot, add in the beef stew meat, and season with salt and pepper. Sear the beef on all sides, for about 3 minutes, until browned.
• Add the beef to the crockpot, along with the onion, potatoes, and carrots.
• In a large mixing bowl, whisk together the beef broth, minced garlic, tomato paste, Worcestershire sauce, and thyme. Pour over the beef and vegetable mixture and add the bay leaf on top. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
• 20 minutes before serving, remove the bay leaf. Combine the cornstarch and 3 tbsp water in a small bowl and pour into the beef stew. Stir to combine.
• Add in the frozen peas and cover again. Once the peas are heated through and the stew has thickened, garnish with fresh parsley and serve.

EASY AND HEARTY SLOW COOKER BEEF STEW

Steps:

• Combine beef, potatoes, carrots, and onion in a slow cooker crock.
• Mix cream of mushroom soup, tomato sauce, onion soup mix, parsley, and pepper together in a bowl; pour over the beef mixture.
• Cook on Low for 6 to 8 hours. Stir before serving.

EASY OVEN BEEF STEW

Steps:

• Trim any fat from meat cubes; set aside. Mix flour and seasonings together in a bag, put the meat in the bag too and shake to coat meat with the flour mixture. Place coated meat and all remaining ingredients in a 3-4 quart casserole or dutch oven and mix.
• (TRUST ME - there will be enough liquid - do NOT add more than the canned tomatoes!).
• Cover and bake at 275 degrees for 4 hours or until meat is very tender. This recipe makes four very LARGE servings (or smaller with leftovers) and is a great company recipe especially for those who can't cook or are pressed for time. Turn on or pre-set your oven to come on at 2:00 and you will be serving at 6:00. Serve with crusty bread or rolls, a green salad and a good bottle of wine. So easy and so delicious! Bon appetite!

CROCK POT BEEFY BEEF STEW - THE EASY WAY!

Steps:

• 1. Put the flour, salt and pepper in a bowl or zip lock bag for dredging the stew meat. Add stew meat and toss to coat.
• 2. Heat 2 tablespoons of oil in a frying over medium heat. Shake off excess flour from the stew meat and place in frying pan.
• 3. Cook until all sides are golden brown. Transfer beef to crock pot. Add quartered potatoes, carrots, corn and onion.
• 4. In a medium bowl combine the Lipton Beefy Onion, beef broth, beef gravy and water. Pour over meat and vegetables, stir well.
• 5. Cover with lid, set crock pot to low and cook for 8-9 hours. When serving add additional salt and pepper to taste.

NO YOLKS® EASY SLOW COOKER BEEF NOODLE STEW

Steps:

• Place the beef, onion, mushrooms, garlic, thyme and rosemary in the crock of a 4 to 5 quart slow cooker. Stir in 2 cups (500 mL) broth and the tomatoes. Set the heat to Low and cook for 6 to 7 1/2 hours (or up to 10 hours).
• Turn the heat to High. Whisk the remaining broth with the cornstarch. Stir into the slow cooker until well combined; add the vegetables. Cover and cook for an additional 20 to 30 minutes or until heated through.
• Meanwhile, prepare the noodles according to package directions. Spoon the hot stew over the noodles to serve.

EASY BEEF STEW

Steps:

• Brown and tenderize the stew meat.
• Chop the onion.
• Dice the potatoes.
• Place all the ingredients in the crockpot except the stew meat.
• Add 1/3 cup water.
• Place the stew meat on top of the rest of the ingredients in the crockpot.
• Cook on low for eight hours.

SUNNY'S EASY RED-EYE BEEF STEW

Steps:

• Season the beef cubes on all sides with salt and pepper. In a large, ovensafe pot or Dutch oven over medium-high heat, add the butter. Add the ground beef, season with salt and pepper and cook until browned, 5 to 8 minutes. Remove to a plate. Working in batches, sear the beef cubes and jalapeno halves on all sides, about 10 minutes. Remove to a bowl, leaving the fat in the pot. Toss the seared beef cubes and jalapeno with the flour.
• Preheat the oven to 250 degrees F. Add the onions, paprika and sage to the pot and cook, stirring, until the onions are tender, 5 to 7 minutes. Add the garlic, ground and cubed beef and jalapenos to the pot. Add the beef stock and 1 cup of the coffee. Season with a pinch of salt. Cover and cook in the oven until the beef is tender, about 4 hours.
• At the 4-hour mark, add the potatoes, carrots and remaining 1/2 cup coffee. Cover and continue to cook until the potatoes and carrots are tender, about 1 hour. Skim off any fat from the top, then spoon the stew over the rice. Sprinkle with parsley before serving.

EASY CROCK POT BEEF STEW

Steps:

• Combine ingredients in the order listed in a slow cooker.
• Cook on low for approx 10 hours or on high for 5 hours.
• Stir ingredients half way through to mix items together.
• Serve with crackers or buttered bread.