Best Jo Mamas Beef Stew Recipes

Mama's Stew Beef image

Provided by Food Network

Time 1h25m

Yield 12 servings

Number Of Ingredients 8

5 pounds Angus beef chuck roast, cut into 1-inch cubes
2 cups spicy ketchup
2/3 cup bottled Caribbean green seasoning
1/2 cup garlic powder
1/2 cup onion powder
Kosher salt and freshly ground black pepper
1 cup canola oil
4 tablespoons sugar

Steps:

In a large bowl, combine the beef, ketchup, green seasoning, garlic powder, onion powder and some salt and pepper. Marinate for 30 minutes.
Heat a large pot over high heat. Add the oil and sugar, and cook until the sugar is caramelized. Add the seasoned beef and cook, stirring vigorously, until browned, about 5 minutes. Lower the heat to medium-high and cook undisturbed for another 5 minutes. Slowly add just enough water to cover the beef. Cook for 30 minutes, then lower the heat to a simmer and cook until the meat is tender, about 25 minutes more.

Mama's Beef Stew image

Provided by Cindy Asuncion

Categories Beef Soups

Time 3h15m

Number Of Ingredients 14

2 lb beef stew meat, cubed & cut in half
12 oz bag of frozen corn
12 oz bag of frozen peas
12 oz bag of frozen green beans
6 medium potatoes, cut in bite size pieces
1 14.5 oz can of delmonte diced tomatoes w/ basil, garlic, & oregano
1 large onion, finely chopped
2 pkg beef stew mix
4 beef bouillon, cubes
8 c water
2 tsp salt and pepper
2 pkg brown gravy mix (this will thicken the sauce)
1 pkg chopped mushrooms
3 Tbsp garlic salt

Steps:

1. Brown meat on stove in a skillet on medium heat.
2. Add remaining ingredients (except the brown gravy mix), in a Dutch Oven or a very large pot. Stir to combine all ingredients.
3. Stir every 30 minutes, so it will not stick to the pot.
4. Cook uncovered on medium high for 1 hour to let the veggies cook and then turn the stove on low and then add the cooked meat.
5. Mix in the 2 packages of brown gravy mix.
6. Cook for another hour.
7. If you want to add noodles or rice you can. But it tastes good without.
8. Enjoy!!!!

Grandma's Beef Stew image

Provided by Angela Cunningham

Categories Beef

Time 4h30m

Number Of Ingredients 14

2 lb beef stew meat
1-2 Tbsp cooking oil
1 1/2 c chopped onion
1 can(s) diced tomatoes with liquid, 14.5 oz
3 Tbsp quick tapioca (I use Kraft minute tapioca)
1 clove garlic
1 Tbsp parsley flakes
1 tsp salt
1/4 tsp pepper
1 bay leaf
6 medium carrots, quartered
3 medium potatoes, quartered
1 c sliced celery
1 can(s) beef broth, 14.5 oz

Steps:

1. Brown the beef stew meat in a large skillet or Dutch oven.
2. Add the onion, tomatoes with their liquid, beef broth, tapioca, garlic, parsley, salt, pepper, and bay leaf. Bring to a boil. If you are using a skillet, transfer this to a pot you can put in the oven or you can transfer this to a Crock Pot.
3. Cover and bake at 350 degrees for 1 to 1 1/2 hours. Remove from oven and stir. Add all the vegetables and cook until tender.
4. If I'm using my Crock Pot, I add the vegetables in at the same time I add the meat mixture. I slow cook it most of the day.
5. Just a note, I always double this recipe because we love to have leftovers. I've have even had to triple it before. The recipe feeds 4 to 6 people one good size bowl of stew each.