Best Mama Mellys Beef Stew Recipes

Jo Mama's Beef Stew image

Provided by SharleneW

Categories Stew

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs stew meat, cut up
1/4 cup flour
4 boiling potatoes, cut into bite-size squares
2 carrots, peeled and sliced
2 stalks celery, sliced
1 onion, chopped
1 sprig fresh rosemary, 1-2 teaspoons dried crushed rosemary
1 teaspoon salt
1/2 teaspoon pepper
2 beef bouillon cubes

Steps:

Shake stew meat up in a bag with flour to cover.
Brown in vegetable oil in stew pot.
Cover with water and bring to a boil.
Simmer for 30 minutes or more. (I like to simmer until the beef is nice and tender).
Add remaining ingredients and add additional water to cover.
Bring to a boil again.
Reduce heat and simmer until vegetables are done, about 15 minutes.

Mom's Old-Fashioned Beef Stew image

Provided by Leslie in Texas

Categories Stew

Time 3h45m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/3 cup flour
1 teaspoon salt
1/4 teaspoon ground pepper
2 lbs stewing beef or 2 lbs chuck roast, cut into bite-sized cubes
1 (1 -2 lb) package beef bones with marrow (optional)
2 -4 tablespoons canola oil
10 -12 cups beef broth or 10 -12 cups water, heated until boiling
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 large onion, diced (about 3/4 inch pieces)
2 bay leaves
1/4 teaspoon allspice
12 carrots, peeled and cut into bite-sized pieces
4 potatoes, peeled and cut into bite-sized pieces

Steps:

Mix flour, salt and pepper in a large ziplock bag.
Add beef cubes, about 8 at a time, and shake in the flour mixture.Remove from bag and set aside.Flour-coat the rest of the beef cubes in a similar manner.
Heat the oil in a large, heavy-bottomed pot with a lid or a Dutch oven.
Add the beef bones and brown on all sides; remove from oil and set aside.
Add more oil to the pan if needed and heat.
When the oil is very hot, add the beef cubes, a few at a time so as to not crowd them, brown on all sides and remove.
When the last batch of meat is a richly dark brown color, return bones and browned beef cubes to the pot, and pour on the boiling broth or water.
*Stand back when you do this, because it will spit and sputter!*.
Stir and add the lemon juice,worcestershire sauce,bay leaves and allspice.
Lower the heat, cover and simmer for 1 1/2 to 2 hours, or until the meat is tender,.
Add the onion, carrots and potatoes and cook for another 30 to 45 minutes or until the vegetables are fork-tender.
Remove bones from the stew and discard.
Thicken stew with a flour slurry,if desired, and serve.

Mama's Stew Beef image

Provided by Food Network

Categories main-dish

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 Tried and True Beef Stew image

Provided by S. Conley

Categories Stew

Time 4h

Yield 6-9 serving(s)

Number Of Ingredients 21

1 lb stew beef chunk
1/4 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons oil
2 onions
1/4 cup red wine (I normally omit this, just add more water)
4 cups water
2 beef bouillon cubes
1 garlic clove
2 tablespoons finely chopped parsley (I normally put it into the palms of my hands and rub back and forth into the pot making them extra f)
1 bay leaf
1/8 teaspoon dried thyme leaves
1 -2 celery rib
6 potatoes
6 carrots
2 fresh tomatoes (sliced)
2 cups whole fresh mushrooms (I normally slice them)
1 -2 green pepper
1/4 cup flour
1/4 cup water

Steps:

Coat meat with group 1.
Brown in stewing pot with oil and onions, then add cooking wine and water.
Once browned add all of group 3 and simmer for 1 1/2 - 2 hours until tender.
Remove bay leaf and Add group 4 simmering 1 hour until tender, however, omitting the " ** " produce until 20 minute before end of cooking time.
Thicken with 1/4 Cup flour and 1/4 Cup water (if not adding dumplings or not going GF.).

Nutrition Facts : Calories 334.1, Fat 7.7, SaturatedFat 1.1, Cholesterol 0.2, Sodium 993, Carbohydrate 59, Fiber 8.6, Sugar 8.7, Protein 8.1