Best Kelly Stew Recipes

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KELLY'S PRESSURE COOKER BEEF STEW



Kelly's Pressure Cooker Beef Stew image

My mother used to make beef stew in a pressure cooker at least once a week. I crave it all the time and have doctored up the flavor so it's no longer just 'meat and potatoes' tasting.

Provided by Kel Kel

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 55m

Yield 4

Number Of Ingredients 14

2 tablespoons vegetable oil
½ cup all-purpose flour
1 ¼ pounds beef stew meat, cubed
salt and ground black pepper to taste
1 large onion, chopped
2 tablespoons white sugar
2 cups water
2 cubes beef bouillon
2 cloves garlic, minced
1 bay leaf
1 tablespoon dried parsley
1 tablespoon dried basil
4 potatoes, peeled and cut into 2-inch pieces
2 cups peeled baby carrots

Steps:

  • Heat vegetable oil in a skillet over medium heat. Place flour in a resealable bag; drop in half the beef cubes and shake to coat. Shake off excess flour and add meat to pan. Repeat with remaining beef. Season meat with salt and pepper to taste.
  • Stir onion into beef and cook, stirring often, until the meat is browned on all sides and onion is translucent, about 5 minutes. Sprinkle in sugar.
  • Combine water, beef bouillon, garlic, bay leaf, parsley, and basil in a pressure cooker over medium-high heat. When bouillon cubes are dissolved, fit the pressure cooker's rack in the cooker (if it has one). Layer potatoes, carrots, and meat mixture in the pressure cooker, seasoning with salt and pepper to taste. Seal the lid and bring the cooker up to full pressure.
  • Reduce heat to medium-low, maintaining full pressure, and cook for 8 minutes. Remove from heat. Let the pressure drop naturally, about 15 minutes before releasing lid. Transfer the meat and vegetables to a serving bowl and pour pan juices over meat and vegetables.

Nutrition Facts : Calories 535.4 calories, Carbohydrate 65.2 g, Cholesterol 74.9 mg, Fat 15.7 g, Fiber 7.9 g, Protein 33.4 g, SaturatedFat 3.7 g, Sodium 557.3 mg, Sugar 12.7 g

KELLY'S SOUTHWESTERN BEEF STEW



Kelly's Southwestern Beef Stew image

Thick, rich and hearty beef stew that is anything BUT bland, if you know what I mean! It took me several years to perfect this recipe, and I'm proud to say that it was recently published in Taste of Home magazine! I'm a Midwest meat and potatoes kind of girl, and always liked beef stew, but it was always just "ok". Even people that say they don't care for spicy foods really liked it! Hope you try it! Enjoy!

Provided by Wildflour

Categories     Stew

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 20

2 1/2-3 lbs chuck roast (trim fat as necessary) or 2 1/2-3 lbs arm roast, cubed (trim fat as necessary)
2 tablespoons flour
1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
2 teaspoons salt
4 tablespoons Butter Flavor Crisco
2 onions, diced large
1 (28 ounce) can stewed tomatoes, with juice
1 tablespoon chili powder
1 large bay leaf
1 (10 3/4 ounce) can beef broth
1/2 teaspoon dried red pepper flakes, can sub 1/4 tsp. cayenne powder
1 tablespoon butter
1 teaspoon sugar (optional, but we like it in there) (optional)
4 carrots, peeled and sliced thick
4 -5 medium red potatoes, unpeeled, cut lg. bite-sized
1 (11 ounce) can corn, drained
1 -2 tablespoon cornstarch (optional)
1 -2 tablespoon cold water (optional)

Steps:

  • In large ziplock baggie or large mixing bowl, combine flour, paprika, chili powder, garlic powder and salt.
  • Add meat and shake/toss til all is coated.
  • In large heavy-bottomed pot that has a lid, brown meat over med-high heat in the 4 tbsp Crisco.
  • Add next 8 ingredients, cover and simmer for about 45 minutes, stirring only occasionally, til meat is tender.
  • Add carrots and potatoes, recover and simmer another 25-30 minutes or til tender.
  • Add corn, heat through.
  • Remove bay leaf, or, leave it in there and whoever happens to get it has to do the dishes! ;).
  • *Can add or sub peas and/or green beans if desired. You can also add 1 rib of celery, sliced, at the same time you add the potatoes and carrots if desired.
  • **If you like it on the thick side like we do, just mix 1-2 tablespoons cornstarch with equal amount of cold water (I use 2 tbsp each), stir into pot while simmering to thicken even more. Simmer, stirring, for several minutes. Do this at the very end. Stir gently so you don't wreck the green beans if added.

Nutrition Facts : Calories 449.4, Fat 17.9, SaturatedFat 7.6, Cholesterol 101, Sodium 1151.8, Carbohydrate 40.6, Fiber 6, Sugar 9.7, Protein 35.9

KELLY'S BEEF STEW



Kelly's Beef Stew image

Don't be put off by the ingredient list. This really is an easy dish (particularly for those with crockpots) which you can freely substitute on with whatever you have on hand. (Made all the more tasty if you add 1/2 cup of Bisto gravy granuals along with the Oxo.)

Provided by Kellogs

Categories     Stew

Time 3h15m

Yield 4-6 people, 6 serving(s)

Number Of Ingredients 20

1 1/2 lbs stewing beef (add more if you prefer)
1 tablespoon vegetable oil
3 large cubed potatoes
3 oxo beef bouillon cubes
1 (1 1/4 ounce) packet Lipton Onion Soup Mix
1 (8 ounce) can green beans
1 teaspoon Worcestershire sauce
1/2 teaspoon lime juice
1 cup flour
3 tablespoons tomato puree
2 tablespoons salt
1 tablespoon pepper
1 large Spanish onion, thinly sliced
1 bunch spring onion, chopped
2 stalks celery, thinly sliced
2 large carrots, peeled and sliced
1/8 teaspoon garlic powder
1/8 teaspoon dried basil
1/8 teaspoon oregano
1/8 teaspoon rosemary

Steps:

  • Dredge stew beef in flour, salt and pepper (ideally use ziplog bag and shake).
  • Heat oil in large pan, add meat and a handful of the onions.
  • Whilst meat is browning, add lime juice and stir.
  • When brown all over (about ten mins) add enough water to cover and stir.
  • Bring to boil.
  • Add the Oxo/beef bouillon cubes, Worcestershire sauce, all veggies (excluding carrots, corn, green beans and potatoes) and Lipton onion soup and dip mix.
  • Cover and simmer for 1 hr and 30 minutes.
  • Add potatoes, carrots and tomato puree and continue the simmer a further 40 minutes.
  • Add 1 tbsp of flour, mix and let sit for a few minutes to thicken if needed.
  • If not to desired thickness add more flour.
  • Once thickened, return to heat and add green beans.
  • Heat through and serve (good with biscuits!).

Nutrition Facts : Calories 585.5, Fat 25.1, SaturatedFat 9.4, Cholesterol 76.5, Sodium 3226.4, Carbohydrate 61.7, Fiber 8, Sugar 6.4, Protein 28.8

KELLY'S WITCHES STEW



Kelly's Witches Stew image

This was created 31 Oct 2005 in preparation for my 12 yr old and her friends spending a great spooky evening at my house. Something warm and filling, and somewhat good for them before treat bags were opened. Enjoy!

Provided by Dirana1

Categories     Steak

Time 3h15m

Yield 15-20 serving(s)

Number Of Ingredients 19

2 sirloin steaks, cut into 3/4 inch cubes (three packages of stewing beef can be substituted)
2 (28 ounce) cans stewed tomatoes with basil and garlic
1 lb fresh mushrooms, sliced
12 large potatoes, peeled and cubed
1 lb baby carrots, chunked
3 stalks celery, chunked
4 garlic cloves, medium chopped
1 large Spanish onion, coarsely chopped
1 large green pepper, seeded and chunked
1 large orange bell pepper, seeded and chunked
1 1/2 tablespoons sea salt
1 tablespoon black pepper
1 tablespoon white pepper
3 tablespoons extra virgin olive oil
3 tablespoons paprika
1/4 cup oregano flakes
1 1/2 tablespoons hot sauce
1 1/2 tablespoons Worcestershire sauce
5 -6 cups water

Steps:

  • Sauté onions and garlic in olive oil with a generous dash of sea salt until golden; remove from dish.
  • In same pan, sear meat with small dash of sea salt and a pinch of pepper and a generous dash each of LHS and Worcestershire Sauce.
  • In a very large stock pot, combine all ingredients and fill with water to 1 1/2 to 2 inches from top rim. Cover with lid.
  • Cook over medium high heat, to boiling point. Reduce heat to low and simmer until carrots and potatoes are cooked thoroughly, stirring often, about two (2) hours. Skim as you see fit.
  • Serve with rolls, crackers and butter.
  • Since this is a Halloween dish, I serve this out of a cauldron with 'spooky' breads and butter.
  • To make a hearty Fall Vegetable Stew, add three (3) cups of shredded cabbage to the dish.

NED KELLY STEW (WITH DUMPLINGS)



Ned Kelly Stew (With Dumplings) image

This recipe is over 100 years old. It is very Australian. It was my great grandmother Marry Elizabeth Kelly (and yes she was related to the grate Ned Kelly). Hope you love it as much as we do. :)(:

Provided by lizzy smith

Categories     Stew

Time 17m

Yield 2 pies, 6 serving(s)

Number Of Ingredients 13

1 kg diced beef
1 large onion (diced)
1/4 red capsicum (diced)
1 1/4 cups tomato sauce
1 1/4 cups barbecue sauce (fountain if poss)
1 dash Worcestershire sauce
2 cups frozen mixed vegetables
4 medium potatoes (peeled and cut into quarters)
1 1/4 cups cornflour, for thickening
1 1/2 cups self raising flour
milk
salt
2 beef bouillon cubes

Steps:

  • Heat some oil in large heavy based pot add beef and onion.
  • Fry until brown add capsicum and stir a little. Add about 6 cups of water,tomato sauce, barbecue sauce and veggies and then cook for 1 1/2 hours until the beef is completely tender.
  • After the meat is tender add potatoes.
  • Dumplings: Aside get a large mixing bowl and mix self raising flour and salt together adding milk till mixture is stiff and gooey.
  • Spoon out 1 lump of mixture on the top of the stew and then another do this till all mixture is in balls on top of the stew. Place a tight lid on and cook for 15 minutes until the dumplings are cooked.
  • You can also check by putting a sharp knife into one of the dumplings. If it comes out clean there done.
  • Get the corn flour and mix with just enough water to make a paste add to stew little at a time to thicken when it is thick enough discard the rest.
  • Serve with dumplings. Mmm, very very nice, real Australian out back dinner--Enjoy!
  • This recipe is awesome in a slow cooker!

KELLY'S SOUTHWESTERN BEEF STEW



Kelly's Southwestern Beef Stew image

Thick, rich and hearty beef stew that is anything BUT bland, if you know what I mean! It took me several years to perfect this recipe, and I'm proud to say that it was recently published in Taste of Home magazine! I'm a Midwest meat and potatoes kind of girl, and always liked beef stew, but it was always just "ok". Even people that say they don't care for spicy foods really liked it! Hope you try it! Enjoy!

Provided by @MakeItYours

Number Of Ingredients 20

3 1/8-3 3/4 lbs chuck roast (trim fat as necessary) or 3 1/8-3 3/4 lbs arm roast, cubed (trim fat as necessary)
2 1/2 tablespoons flour
1 1/4 tablespoons paprika
1 1/4 teaspoons chili powder
1 1/4 teaspoons garlic powder
2 1/2 teaspoons salt
5 tablespoons Butter Flavor Crisco
2 1/2 onions, diced large
1 (35 ounce) can stewed tomatoes, with juice
1 1/4 tablespoons chili powder
1 1/4 large bay leaf
1 (13 1/2 ounce) can beef broth
5/8 teaspoon dried red pepper flakes, can sub 1/4 tsp. cayenne powder
1 1/4 tablespoons butter
1 1/4 teaspoons sugar (optional, but we like it in there) (optional)
5 carrots, peeled and sliced thick
5 -6 1/4 medium red potatoes, unpeeled, cut lg. bite-sized
1 (13 3/4 ounce) can corn, drained
1 1/4-2 1/2 tablespoons cornstarch (optional)
1 1/4-2 1/2 tablespoons cold water (optional)

Steps:

  • In large ziplock baggie or large mixing bowl, combine flour, paprika, chili powder, garlic powder and salt.
  • Add meat and shake/toss til all is coated.
  • In large heavy-bottomed pot that has a lid, brown meat over med-high heat in the 4 tbsp Crisco.
  • Add next 8 ingredients, cover and simmer for about 45 minutes, stirring only occasionally, til meat is tender.
  • Add carrots and potatoes, recover and simmer another 25-30 minutes or til tender.
  • Add corn, heat through.
  • Remove bay leaf, or, leave it in there and whoever happens to get it has to do the dishes! ;).
  • *Can add or sub peas and/or green beans if desired. You can also add 1 rib of celery, sliced, at the same time you add the potatoes and carrots if desired.
  • **If you like it on the thick side like we do, just mix 1-2 tablespoons cornstarch with equal amount of cold water (I use 2 tbsp each), stir into pot while simmering to thicken even more. Simmer, stirring, for several minutes. Do this at the very end. Stir gently so you don't wreck the green beans if added.

KELLY STEW



Kelly Stew image

Make and share this Kelly Stew recipe from Food.com.

Provided by jamesmarkvart

Categories     Potato

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb round steak
5 large carrots
3 stalks celery
2 (28 ounce) cans crushed tomatoes
4 tablespoons tapioca
1 tablespoon black pepper
1 large onion

Steps:

  • Cut steak into 1 inch pieces.
  • Slice Onion.
  • Cut carrots into 2 inch pieces.
  • Chop celery.
  • Add above ingredients to a large pot and cover with tomatoes, pepper and tapioca.
  • Cover pot and cook in a 275 to 300 degree preheated oven for six hours.
  • Serve over mashed potatoes.

Nutrition Facts : Calories 346.6, Fat 5.4, SaturatedFat 1.7, Cholesterol 64.6, Sodium 997.6, Carbohydrate 47.5, Fiber 9.5, Sugar 21.1, Protein 30.5

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