Best Secret Ingredient Beef Stew Recipes

Country Beef Stew with a Secret Ingredient image

Provided by Pamela Rappaport

Categories Beef

Time 8h30m

Number Of Ingredients 13

2 lb beef stew meat
1 onion, chopped
1 Tbsp flour
4 Tbsp oil
1 lb carrots cut into 2 inch pieces
1 lb white potatoes, cut into large chunks
3 stalk(s) celery, cut into 2 inch pieces
1 can(s) diced tomatoes
1/2 c ketchup (the secret ingredient!)
3/4 c peas, frozen petite
1/2 tsp accent
1 salt and pepper
1 c water

Steps:

1. You can either cook this in a crock pot or simmer on the stove. I cook it for about 8 hours on low in the crock pot. It needs to simmer on the stove for about 90 minutes or until the meat is tender.
2. Heat oil in a skillet and brown the meat in batches. Move it to the crock pot or dutch oven as you go. When the meat is all browned, add the flour to the skillet. Add more oil if needed. Brown as if for gravy. Add cold water and mix well. Pour over meat.
3. Add everything else to the pot except the peas.
4. Mix and cover.
5. Crock pot - Cook on low for 8 hours. Add the peas and let them heat through. Enjoy!
6. Stove top - Bring to a boil and reduce to a simmer. Cook until meat is tender, 1 1/2 to 2 hrs. Add more water if needed. Stir in the peas and let heat through. Enjoy!

Provided by pies and cakes and

Categories Stew

Time 4h

Yield 12 cups, 8 serving(s)

Number Of Ingredients 17

3 lbs beef stew meat
1/2 cup Italian salad dressing
2 cups water
2 teaspoons beef bouillon granules
1 (14 1/2 ounce) can crushed tomatoes (with juice)
1 (10 1/2 ounce) can beef broth
1 (8 ounce) can tomato sauce
1 garlic clove
1 bay leaf
1 teaspoon salt
1 teaspoon pepper
6 medium potatoes (cut into chunks)
2 cups mini peeled carrots
1 medium green pepper (cut into chunks)
1 small onion, chopped
4 tablespoons flour
4 tablespoons cold water

Steps:

In a big pot or dutch oven, brown meat in salad dressing. Add the next 9 ingredients and bring to a boil. Reduce heat and simmer for 1-2 hours or till meat is tender.
Add the potatoes, carrots, pepper and onion.
Cover and simmer another hour or until veggies are tender. Combine flour and cold water in a shaker, stir into stew and bring to a boil till thickened. Serve.

Nutrition Facts : Calories 815.6, Fat 48.7, SaturatedFat 18.2, Cholesterol 177.4, Sodium 1222.5, Carbohydrate 42.2, Fiber 6, Sugar 7.6, Protein 51.2

SECRET INGREDIENT BEEF STEW image

Number Of Ingredients 21

5-5.5 pounds beef stewing meat, cut into
2-3 inch pieces
salt
pepper
1/3 cup mixed olive and canola oil
2 leeks, washed well and cut thinly
1 large onion, diced
8 cloves garlic, minced
2 carrots, diced
4 celery ribs, diced
4 ounces white mushrooms, roughly chopped
1/4 cup tomato paste
2 anchovies
1/2 cup red wine vinegar
1 cup red wine
3 cups beef broth
1 cup canned whole tomatoes with juices
1 1/2 teaspoon salt
3 bay leaves
3/4 teaspoons dried thyme
1/3 cup chopped parsley

Steps:

1. Season the beef with salt and pepper on both sides. Brown the meat in batches in a 5-6 quart Dutch oven over high heat, adding more oil as needed. Remove to a plate. 2. Lower the heat and add all the vegetables. Cook for 5-10 minutes until softened. Stir in the tomato paste and anchovies and cook to melt the anchovies and distribute. 3. Add the beef back in, with its juices. Add the wine, vinegar, and tomatoes with juice (breaking them up against the side of the pot as you go) and bring to a boil. Add the stock to cover (you may need a bit more than 3 cups). Put in the salt, bay leaf, thyme, bring to a boil. Simmer, partially covered, for 2-3 hours until the meat is tender. Cool to room temperature. Refrigerate. 4. When cool, skim off much of the fat from the top. Reheat over low heat, letting the stew simmer 30-45 minutes before serving. 5. Mix in half of the parsley and garnish with the rest.

FOOD 52's SECRET INGREDIENT BEEF STEW Recipe image

Provided by kochiemonster22

Number Of Ingredients 20

5-5.5 pounds beef stewing meat, cut into 2-3 inch pieces
salt
pepper
1/3 cup mixed olive and canola oil
2 leeks, washed well and cut thinly
1 large onion, diced
8 cloves garlic, minced
2 carrots, diced
4 celery ribs, diced
4 ounces white mushrooms, roughly chopped
1/4 cup tomato paste
2 anchovies
1/2 cup red wine vinegar
1 cup red wine
3 cups beef broth
1 cup canned whole tomatoes with juices
1 1/2 teaspoon salt
3 bay leaves
3/4 teaspoons dried thyme
1/3 cup chopped parsley

Steps:

Season the beef with salt and pepper on both sides. Brown the meat in batches in a 5-6 quart Dutch oven over high heat, adding more oil as needed. Remove to a plate. Lower the heat and add all the vegetables. Cook for 5-10 minutes until softened. Stir in the tomato paste and anchovies and cook to melt the anchovies and distribute. Add the beef back in, with its juices. Add the wine, vinegar, and tomatoes with juice (breaking them up against the side of the pot as you go) and bring to a boil. Add the stock to cover (you may need a bit more than 3 cups). Put in the salt, bay leaf, thyme, bring to a boil. Simmer, partially covered, for 2-3 hours until the meat is tender. Cool to room temperature. Refrigerate. When cool, skim off much of the fat from the top. Reheat over low heat, letting the stew simmer 30-45 minutes before serving. Mix in half of the parsley and garnish with the rest.