Best Mama Millers Beef Stew Recipes

MAMA'S STEW BEEF

Mama's Stew Beef image

Provided by Food Network

Time 1h25m

Yield 12 servings

Number Of Ingredients 8

Ingredients

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.

MOM'S OLD-FASHIONED BEEF STEW

Mom's Old-Fashioned Beef Stew image

This is the beef stew I've been making for over 30 years! Dark-brown beef and vegetables in lots of rich gravy,it's total comfort food on a chilly night and freezes very well. Originally from the 12th edition of the Fanny Farmer cookbook, published in 1980, I've modified it over the years to what we consider "perfect"! :) I've also done this in the pressure cooker when time was short. Add some crusty rolls to mop the gravy up and you have a yummy meal.I usually add some Kitchen Bouquet or Gravy Master while the meat is simmering to make an even richer flavored gravy and thicken it toward the end of cooking with some Wondra or a flour slurry.You can also start this the day before up until adding the vegetables. Remove the bones from the pot and refrigerate overnight. Before proceeding, skim off any fat that has congealed on the surface and continue with the recipe.I usually use half beef broth and half water.

Provided by Leslie in Texas

Categories Stew

Time 3h45m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

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 TRIED AND TRUE BEEF STEW

Mama's Tried and True Beef Stew image

I love my Mama's beef Stew! It is always a winner for picky manly eaters and easily adjusted too! (p.s. Great with dumplings as well, just make sure there is plenty of liquid so the soup doesn't dry up and burn, or for GF(gluten-free) Stew Omit all flour and it works out great too!)

Provided by S. Conley

Categories Stew

Time 4h

Yield 6-9 serving(s)

Number Of Ingredients 21

Ingredients

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

MAMA'S BEEF STEW

Mama's Beef Stew image

This soup is great for just a main dish or soup on the side. It is hearty and delicious. First time I made this for my husband, he loved it and he is a really picky eater. Anytime I have stew meat in the house, he tells me that I have to make my Beef Stew. Note: You can also use canned peas, green beans, carrots & corn if you...

Provided by Cindy Asuncion

Categories Beef Soups

Time 3h15m

Number Of Ingredients 14

Ingredients

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!!!!

JO MAMA'S BEEF STEW

Jo Mama's Beef Stew image

Hearty and delicious. My family's favorite stew for over 30 years. If you prefer, you can substitute basil for the rosemary--I fix it both ways. Update: When I originally made this recipe, I would coat the beef pieces with a flour/salt/pepper mix by shaking them in a bag and then brown them in a couple tablespoons of oil. I eliminated this step to simplify and lower the calories and fat, but if you do it that way it makes for a thicker sauce. Good either way!

Provided by SharleneW

Categories Stew

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

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.