Best Rich Beef Stew Recipes

DEEP, RICH AND BEEFY BEER BEEF STEW

Steps:

• Heat oil in heavy large pot over high heat.
• mix flour, salt, pepper and garlic powder in a bag. Shake beef to cover. Set aside leftover flour mix.
• Saute beef until very brown on all sides.
• Add garlic, onion, celery and mushrooms. Saute about 5 minutes.
• Add beef gravy mix, Guinness, water, tomato paste, and seasonings.
• Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 2 hours, stirring occasionally.
• Shake the leftover flour with 1 cup of water in a jar, add to simmering stew.
• Add the poratoes, carrots and peas (if desired) and simmer 1 hour longer or until potatoes and carrots are tender.
• ENJOY!
• Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.).

RICH BURGUNDY BEEF STEW

Steps:

• Heat half of oil in large non-stick skillet at medium-high. Cook half of beef until browned on all sides. Transfer to slow cooker. Repeat for second batch. Reduce skillet heat to medium and cook onion until golden. 2. Add onion and cook and stir until golden. 3. Add wine to skillet and stir to loosen beef particles from bottom of pan. Pour mixture over beef in slow cooker. Add carrots, soup, water, Worcestershire sauce and pepper. Stir to combine well. 4. Cook, covered, until beef is tender - on HIGH for 4 to 5 hours or on LOW for 7 to 8 hours. 5. Sprinkle parsley and lemon zest over stew. Serve with noodles.

WEIGHT WATCHER'S RICH AND SAVOURY BEEF STEW

Steps:

• Cook the bacon in a nonstick Dutch oven set over medium heat until crisp. With a slotted spoon, transfer to a paper towel to drain. Remove all but 2 teaspoons of the drippings from the Dutch oven.
• Meanwhile, pat the beef chunks dry with paper towels; Put the beef, flour, paprika and Montreal steak spice and flour in a large zip-close plastic bag. Shake the bag until the beef is evenly coated with the flour.
• Heat the drippings in the Dutch oven over medium-high heat. Add half of the beef and cook until browned on all sides, about 5 minutes. Transfer to a plate. Repeat with the remaining beef.
• (Don't worry if it looks like it is overcooking -- once you add the veggies the crust on the bottom of the pan will scrape up easily and will add flavour and richness to the stew!).
• Crumble the bacon; set aside.
• Add the onions, carrots, celery, turnip, mushrooms, green beans and garlic to the Dutch oven. Cook, stirring frequently to scrape up the browned bits from the bottom of the pot, until the onions are golden, about 3 minutes. Stir in the beef, bacon, beer, coffee, beef broth, ketchup, HP sauce, Splenda Brown sugar, Worcestershire sauce, bay leaves, crushed red pepper, and bring to a boil. Reduce the heat and simmer, partially covered, 2 hours. Add the potatoes and simmer until the beef and potatoes are fork-tender, about 40 minutes.
• Add more beef broth if it becomes too dry as the potatoes cook.
• Gradually mix the corn starch with water in a seperate cup until smooth. Add to the simmering stew. Stir until thickened.
• Mix in Herbes de Provence 15 minutes prior to serving.

RICH BEEF STEW

Steps:

• Prep time does not include marinating time.
• Cut steak into approximately 3cm pieces. Combine wine, brandy, garlic, bay leaves and thyme in a bowl or storage container add steak, cover and refrigerate several hours or overnight.
• Drain the steak reserving the marinade for later use. Heat oil in a fry pan and cook steak in batches until browned. In an ovenproof dish add steak, reserved marinade, stock and tomato paste. Cook covered either in a slow oven or very low stove top setting for 21/2 hours.
• Melt butter in another pan add onions, cook until lightly browned, remove onions from pan and add chopped mushrooms cook for few minutes and remove. Wipe pan to remove any left over butter then add bacon, cook until browned and crisp, drain on absorbent paper.
• Add onions, mushrooms and bacon to the steak mixture and cook for a further 30 minutes still covered. Boil or microwave carrots until just tender, drain and add to stew.
• If cooking in the oven remove and place on stove top. Add a little water to the cornflour and pour into stew, stir until mixture thickens. At this point I add bisto to thicken it up all the way and it adds even more flavour. If your not using this you will need to use more cornflour for the thickness of the stew. Also taste test it, as if not using bisto you may want to add a little more beef stock powder to mixture.
• To serve I either heap spoonfuls on a bed of mash potato or I serve it with baby new potatoes.
• For a photo visit http://the-best-recipes.blogspot.com/.