Best Moms Stew A Family Recipes

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MOM'S HEARTY BEEF STEW WITH DUMPLINGS



Mom's Hearty Beef Stew with Dumplings image

My mom's beef stew recipe that she's perfected over 25 years. Tender chunks of beef couple with hearty vegetables in a rich gravy for a soul-warming treat. And Oh! The dumplings!

Provided by ambikins

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h40m

Yield 8

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil
1 onion, coarsely chopped
2 pounds cubed beef stew meat
2 teaspoons steak seasoning (such as Montreal Steak Seasoning®), divided
2 stalks celery, each cut into 4 pieces
2 cups water, or to cover
4 (.85 ounce) packages dry brown gravy mix
4 cups water
1 small turnip, peeled and quartered
4 carrots, peeled and quartered
7 potatoes, peeled and quartered
1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
3 tablespoons shortening
¾ cup milk

Steps:

  • Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.
  • Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.
  • In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.
  • To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough.
  • Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.

Nutrition Facts : Calories 514.6 calories, Carbohydrate 64.7 g, Cholesterol 62.1 mg, Fat 15.1 g, Fiber 6.5 g, Protein 29.7 g, SaturatedFat 4.7 g, Sodium 1261.3 mg, Sugar 5.3 g

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

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.

MOM'S STEW (A FAMILY RECIPE)



Mom's Stew (A Family Recipe) image

If I had a family recipe, this would be it. My Mom's stew is what brings the family (all of us grown) home for dinner. Although the recipe looks complicated, it's really just time-consuming- but so worth it. Best served with French/Italian bread and butter.

Provided by Cindy Pritchett @citpritchett

Categories     Other Main Dishes

Number Of Ingredients 14

1 pound(s) beef round cubes (cut into bitesize pieces)
1 tablespoon(s) olive oil
1/2 cup(s) flour
1/2 medium onion (chopped fine)
1 teaspoon(s) salt (or salt to taste)
1/2 tablespoon(s) parsley flakes
1/2 teaspoon(s) pepper ( or pepper to taste)
2 - beef boullion cubes
1-2 can(s) tomato soup
4-5 - carrots (cut small)
4-6 - potatoes (cut small)
1-2 can(s) peas
1 tablespoon(s) cornstarch
water (as needed)

Steps:

  • This recipe is very customizable. The current amounts are for a large family and leftovers. Mom's stew freezes very nicely and can be warmed up in the microwave.
  • Use a large pot, the kind you would expect to use for soup or stew. I use a 7-quart Lodge-iron Dutch oven. A taller, slimmer pot will take a bit more work to thicken. A wider, lower pot will thicken quickly, but may also burn easier and needs to be watched closely.
  • Pour the olive oil into the bottom of the pot. It should be just enough to cover the bottom (approximately 1 TBSP.) Heat the oil on medium.
  • Place your meat into the flour and coat each piece completely. Then, place the floured meat into the pot (in the olive oil) to sauté.
  • Stir the floured meat to begin browning. Add the onion and keep stirring. Once the meat is brown, and the onions are translucent; add just enough water to cover the meat.
  • Once the meat, onion, and flour thicken, turn the heat down to low. Add 2-3 more cups of water so it does not stick.
  • At this point, you may want to add some salt, but be careful, you can always add more salt later.
  • Add parsley, pepper, and beef cubes. Cook on low until mixture reaches a boil.
  • Add one can of tomato soup and one can of water. Stir. Stirring is a very important part of this recipe.
  • At this point add your carrots and potatoes. These should be similar in size and thickness so that all vegetables will cook evenly.
  • Bring your stew to a simmer. Salt and pepper to taste.
  • At this point, you want to check the color of your stew. You are looking for a rich, reddish-brown color. If the color looks "bleak," you may want to add another can of tomato soup.
  • Check the balance of your carrots and potatoes. Make sure you have the balance you prefer. For example, My Dad likes a lot of carrots. So, our stew has more carrots than potatoes. However, if you prefer, you can add more potatoes. Remember, the larger your pieces, the longer your stew will need to cook. More importantly, you should always try to keep everything at an even size.
  • Continue to stir and simmer until you can easily break a carrot and potato in half with a wooden spoon.
  • After the carrots and potatoes are cooked through, add one can of peas WITH the water from the can. Check the balance of the peas, carrots, and potatoes. If you think the stew should have more peas, add a second can but DO NOT add the water from a second can.
  • Make a slurry using cornstarch and warm water (1/2 C.). Add your slurry to the stew.
  • Continue to stir and simmer on low heat until your stew is thickened and ready.

THE BEST BEEF STEW



The Best Beef Stew image

Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 19

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon salt, divided
6 tablespoons all-purpose flour, divided
1/2 teaspoon smoked paprika
1 tablespoon canola oil
3 tablespoons tomato paste
2 teaspoons herbes de Provence
2 garlic cloves, minced
2 cups dry red wine
2 cups beef broth
1-1/2 teaspoons minced fresh rosemary, divided
2 bay leaves
3 cups cubed peeled potatoes
3 cups coarsely chopped onions (about 2 large)
2 cups sliced carrots
2 tablespoons cold water
2 tablespoons balsamic or red wine vinegar
1 cup fresh or frozen peas
Additional fresh rosemary, optional

Steps:

  • In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

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