Best Football Stew Recipes

football stew image

Provided by jane kinman

Time 3h

Number Of Ingredients 8

1 large can(s) tomatoe juice
1 can(s) tomatoes, canned and chopped, with liquid
1 bunch carrots chopped bite size
2 large onion
3 lb stew meat
8 medium potatoes
4 Tbsp quick cooking tapioca
1 Tbsp any seasoning you like /rosemary/thyme/or mrs dash

Steps:

1. 6 qrt crock pot on high
2. add all ingrediants and stir it up
3. cover and cook for 2 hrs( or untill football game is over)// can cook this in large pan in the oven also at 350 degrees serve with good crusty bread or crakers

Football Beef Stew image

Provided by partiqueen

Categories Stew

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 16

2 lbs chuck steaks (bone in)
2 tablespoons flour
3 tablespoons oil
2 large onions (diced)
5 celery ribs (sliced)
1 (28 ounce) package frozen hash brown potatoes
1 (12 ounce) package frozen green beans
1 (16 ounce) package frozen sliced carrots
3 garlic cloves (minced)
1 (28 ounce) can crushed tomatoes, 1/2 of the can of water
1 tablespoon beef base
1 (12 ounce) jar beef gravy
3 bay leaves
1 tablespoon seasoning salt
2 teaspoons celery salt
pepper (optional)

Steps:

Slice the steak pieces into one inch cubes. Toss in a ziplock bag with the flour, salt/pepper.
Heat oil in large pot or dutch oven over medium heat. Add onions, celery and steak pieces. Cook until steak is browned.
Add garlic, tomatoes, water, beef base, bay leaves and all seasonings.
Bring to boil. Lower heat and simmer covered for 1 hour.
Add gravy and frozen potatoes, carrots and green beans and cook uncovered for 1/2 hour.
We serve this over a bowl of noodles.

Nutrition Facts : Calories 422.3, Fat 23.5, SaturatedFat 8.3, Cholesterol 63.6, Sodium 487.4, Carbohydrate 32.5, Fiber 5.5, Sugar 7.2, Protein 21.8

Football Lovers Stew image

Provided by Papa D 1946-2012

Categories Stew

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 18

1/2 lb bacon, cut into small pieces
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 1/2 lbs beef stew meat, cut into 2-inch pieces
olive oil, as needed
2 medium onions, chopped
3 large garlic cloves, chopped
1 1/2 cups orange juice
1 cup dry red wine
8 ounces tomato puree or 8 ounces tomato paste
2 teaspoons better than bouillon beef base
1/4 teaspoon nutmeg
2 bay leaves
4 medium turnips, cut into chunks
5 medium carrots, cut into chunks
8 ounces mushrooms
2 tablespoons chopped parsley

Steps:

In large kettle or heavy stock pot, saute bacon until golden brown; remove and set aside.
Combine flour, salt and pepper; dredge meat in flour mixture and brown meat over high heat a few pieces at a time in bacon drippings and olive oil, remove and set aside.
Add olive oil and saute onion until golden brown adding garlic at last minute.
Add orange juice, wine, tomato puree, bouillon beef base, nutmeg, bay leaves and salt and pepper to taste stir to deglaze bottom of pan. Return bacon and browned meat to kettle, stir to combine and bring to a boil stirring occasionally, cover and reduce heat and simmer for 2 -3 hours.
Add turnips, carrots and mushrooms, cover and simmer another 1 hour or until vegetables are tender, stirring occasionally.
Remove bay leaves and sprinkle with parsley.
Serve with noodles if desired.

Nutrition Facts : Calories 580.6, Fat 26.2, SaturatedFat 9.5, Cholesterol 146.7, Sodium 971.8, Carbohydrate 31, Fiber 5, Sugar 15.2, Protein 50.1