Best Kellys Beef Stew Recipes

Kelly's Southwestern Beef Stew image

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 image

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!).