Best Food 52s Secret Ingredient Beef Stew Recipes

Provided by pies and cakes and

Categories Stew

Time 4h

Yield 12 cups, 8 serving(s)

Number Of Ingredients 17

3 lbs beef stew meat
1/2 cup Italian salad dressing
2 cups water
2 teaspoons beef bouillon granules
1 (14 1/2 ounce) can crushed tomatoes (with juice)
1 (10 1/2 ounce) can beef broth
1 (8 ounce) can tomato sauce
1 garlic clove
1 bay leaf
1 teaspoon salt
1 teaspoon pepper
6 medium potatoes (cut into chunks)
2 cups mini peeled carrots
1 medium green pepper (cut into chunks)
1 small onion, chopped
4 tablespoons flour
4 tablespoons cold water

Steps:

In a big pot or dutch oven, brown meat in salad dressing. Add the next 9 ingredients and bring to a boil. Reduce heat and simmer for 1-2 hours or till meat is tender.
Add the potatoes, carrots, pepper and onion.
Cover and simmer another hour or until veggies are tender. Combine flour and cold water in a shaker, stir into stew and bring to a boil till thickened. Serve.

Nutrition Facts : Calories 815.6, Fat 48.7, SaturatedFat 18.2, Cholesterol 177.4, Sodium 1222.5, Carbohydrate 42.2, Fiber 6, Sugar 7.6, Protein 51.2

FOOD 52's SECRET INGREDIENT BEEF STEW Recipe image

Provided by kochiemonster22

Number Of Ingredients 20

5-5.5 pounds beef stewing meat, cut into 2-3 inch pieces
salt
pepper
1/3 cup mixed olive and canola oil
2 leeks, washed well and cut thinly
1 large onion, diced
8 cloves garlic, minced
2 carrots, diced
4 celery ribs, diced
4 ounces white mushrooms, roughly chopped
1/4 cup tomato paste
2 anchovies
1/2 cup red wine vinegar
1 cup red wine
3 cups beef broth
1 cup canned whole tomatoes with juices
1 1/2 teaspoon salt
3 bay leaves
3/4 teaspoons dried thyme
1/3 cup chopped parsley

Steps:

Season the beef with salt and pepper on both sides. Brown the meat in batches in a 5-6 quart Dutch oven over high heat, adding more oil as needed. Remove to a plate. Lower the heat and add all the vegetables. Cook for 5-10 minutes until softened. Stir in the tomato paste and anchovies and cook to melt the anchovies and distribute. Add the beef back in, with its juices. Add the wine, vinegar, and tomatoes with juice (breaking them up against the side of the pot as you go) and bring to a boil. Add the stock to cover (you may need a bit more than 3 cups). Put in the salt, bay leaf, thyme, bring to a boil. Simmer, partially covered, for 2-3 hours until the meat is tender. Cool to room temperature. Refrigerate. When cool, skim off much of the fat from the top. Reheat over low heat, letting the stew simmer 30-45 minutes before serving. Mix in half of the parsley and garnish with the rest.