Best Favourite Beef Stew Recipes

FAVOURITE BEEF STEW

FAVOURITE BEEF STEW image

Number Of Ingredients 15

Ingredients

3 carrots
3 celery ribs
2 large potatoes, peeled & 1/2" pieces
1 1/2 c onions, chopped
3 garlic cloves, chopped
1 bay leaf
1 1/2 tbs Worcestershire Sauce
3/4 tsp dried thyme leaves
3/4 tsp dried basil leaves
1/2 tsp black pepper
2 lb lean stew beef, 1" pieces
1 can (14 oz) dices tomatoes, undrained
1 can (14 oz) reduced-sodium beef broth
1/4 c all-purpose flour
1/2 c cold water

Steps:

Layer in order up to broth. Low 8 to 9 hours. Remove beef and vegetables & cover. Remove & discard bay leaf. Turn cooker to High and cover. Mix flour & water in small bowl until smooth. Add 1/2 c cooking liquid; mix well. Stir mixture into cooker. Cover and cook 15 minutes or until thickened. Pour over meat and vegetables.

FAVOURITE BEEF STEW

Favourite Beef Stew image

Simple home-style cooking is always the best and every culture loves stew - this version is a favourite in my family! Sometimes, I'll add parsnips or turnips - at other times, I'll omit the potatoes & serve over broad noodles - and occasionally, I top it with dumplings!!

Provided by CountryLady

Categories Stew

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 -2 1/2 lbs lean beef, cut into cubes
2 tablespoons light olive oil
2 tablespoons butter (or margarine)
1 onion, finely chopped
1/4 cup flour
1 bay leaf
2 teaspoons chopped fresh thyme (or 1 tsp dried)
4 cups beef stock
salt & pepper
1/4 cup red wine (recommended!) (optional)
6 -8 carrots, coarsely chopped
6 -8 potatoes, coarsely chopped
6 -8 small onions, coarsely chopped
1 (28 ounce) can Italian tomatoes, drained & chopped
1/4 cup chopped fresh Italian parsley

Steps:

Pat meat dry with a paper towel.
Heat oil & butter together in a large heavy saucepan.
Add meat & cook, stirring constantly, until browned all over.
Remove from pot, cover & set aside.
To juices remaining in pot, add chopped onion & cook, stirring often, until tender.
Add a little more butter, if necessary.
Stir in flour & cook, stirring, until mixture is golden.
Return meat to pot.
Add next 6 ingredients (if using wine, I recommend adding this first to deglaze) - bring to a boil, stirring up browned bits from the bottom of the pot.
Reduce heat, cover & simmer until the meat is tender- about 1 1/2 to 2 hours.
Add vegetables & continue to simmer until veggies are tender- about 30 minutes.
Taste & adjust seasoning, if necessary.
Sprinkle with parsley.

Nutrition Facts : Calories 572.7, Fat 18.8, SaturatedFat 6.9, Cholesterol 99.4, Sodium 709.9, Carbohydrate 61.4, Fiber 9.5, Sugar 11.7, Protein 40.8

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