Best Simple Beef Stew Recipes

SIMPLE BEEF STEW

Steps:

• Heat oil in a large pot over medium-high heat. Add meat, flour, onion, and garlic; cook and stir until browned, 10 to 15 minutes.
• Add broth, tomatoes, potatoes, celery, and carrots, then stir in Creole seasoning and basil. Bring to a simmer. Reduce heat to maintain simmer and cook, uncovered, until potatoes are soft, meat is tender, and gravy is thick, about 1 hour.

SIMPLE BEEF STEW FOR TWO

Steps:

• Season beef cubes to taste with salt and pepper.
• Melt butter in a heavy medium skillet over high heat; add beef and saute until browned on all sides, about 5 minutes.
• Using slotted spoon, remove beef to a bowl.
• Lower heat to medium-low and add carrots and onions, toss to coat with pan juices.
• Add flour while stirring and continue to stir 1 minute to lightly toast the flour.
• Stir in broth and ale slowly, then return the beef (and any juices in the bowl) to the pan.
• Cover and let simmer until beef and carrots are tender, stirring occasionally, about 15 minutes or so.
• Season again with salt and pepper to taste and serve.

COLD WEATHER COMFORT FOOD: SIMPLE BEEF STEW

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Chef's Tip: The most important ingredient in this recipe is the correct cut of beef. The wrong cut of beef can become dry and stringy, which no sauce will ever be able to rescue. If you use beef chuck roast, you will have a juicy, tender and flavorful roast. Every time.
• 4. Take the smashed garlic, /rosemary and thyme, and tie together in a piece of cheesecloth with a piece of cooking twine.
• 5. Chef's Note: Tying the spices together is called a bouquet garni. By bundling them together it helps to remove them from the stew before consumption.
• 6. Add the oil to a Dutch oven, and bring the heat up to medium-high.
• 7. Season the roast with salt and pepper.
• 8. Add the roast to the Dutch oven and sear, about 4 minutes per side.
• 9. Chef's Note: Searing a roast does NOT lock in the juices (not sure how that rumor got started); however, it will add flavor to the finished product.
• 10. Remove the roast, and reserve.
• 11. Place a rack in the lower position, and preheat the oven to 300f (150c)
• 12. Reduce the heat on the Dutch oven to medium low, and layer the onions, potatoes and carrots, in that order.
• 13. Chef's Tip: Try to cut the carrots and potatoes to the same thickness. That way they will all cook evenly.
• 14. Return the roast to the Dutch oven.
• 15. Add the cumin, paprika, cayenne, flour, and wine to the hot broth, and whisk to combine.
• 16. Add the liquid to the Dutch oven, along with the bouquet garni.
• 17. Add the bacon slices to the top of the roast.
• 18. Allow the liquid to come up to a slight simmer.
• 19. Cover and place in the preheated oven.
• 20. Cook in the oven (without opening) for 2 to 3 hours, or until the roast is fork tender.
• 21. Chef's Tip: If you want your veggies to have a bit more of a bite to them, then do not add them until the last hour of cooking.
• 22. Remove the roast, discard the bacon and allow it to rest for 10 minutes.
• 23. Remove the bouquet garni from the liquid and discard.
• 24. PLATE/PRESENT
• 25. Place some veggies and gravy in a deep plate.
• 26. Add a thick slice of beef to the top, and ladle on a bit more gravy.
• 27. Serve with some nice biscuits, to soak up all that yummy gravy. Enjoy.
• 28. Keep the faith, and keep cooking.

SIMPLE BEEF STEW

Steps:

• 1. In a large pot on the stove add a few tbsp of oil, salt and pepper and brown the stew meat on medium heat. Next add 4 cups of water and the carrots and turn heat up to high. Boil until carrots start to get soft. In the meantime peel and quarter the potatoes. Keep them large so they do not fall apart in the stew. Add 3 more cups of water and the potatoes and onions. Boil until potatoes get soft. Add two more cups of water. Add the three gravy packets to 1/4 cup of water in a cup and stir. Pour into pot. Turn heat down to low. Simmer for about 5-10 minutes. Add more salt and pepper if needed.
• 2. ***Optional: Sometimes I add 1-2 stalks of chopped celery (add the same time you add carrots) or a cup of frozen peas (add after you pour in the gravy mixture).

SIMPLE CROCK POT BEEF STEW

Steps:

• Lightly dredge beef in flour with 1 teaspoon garlic powder, black pepper to taste, a pinch of salt, and paprika.
• Brown in pan with 2 tablespoons of olive oil.
• Add to crock pot.
• Mix in crock pot all remaining ingredients except the peas and onions (hold aside the gravy mix, cold water and corn starch until the end to thicken).
• Cook for 6 hrs on high or 8 hours on low if you are leaving house.
• Turn down to low and simmer as long as needed.
• Thicken "soup" base to desired consistency using brown gravy mix and corn starch with 1 cup cold water.
• Be sure to whisk thoroughly before adding to crock pot to avoid lumps.
• Add peas and onions and cook for at least 2 hours prior to serving.
• Remove all bay leaves, serve with crusty bread or your favorite starch.
• Enjoy ;).

SIMPLE & DELICIOUS CROCKPOT BEEF STEW

Steps:

• Basic Info about the ingredients:.
• This recipe is very forgiving -- so if you only have 3 potatoes, no biggie. The important thing is that you get what you have in a crockpot!
• Amount of beef is flexible -- just buy around amount called for and don't sweat being exact.
• All veggies need to be washed & cut into thick slices or chunks.
• Potatoes should be left UNPEELED. I prefer red potatoes because I always leave the peel on - Yukon Gold are also a good choice).
• Ready? Here Goes!
• Dump beef in crockpot.
• Dump thickly sliced carrots, thick chunks of potato, celery & onion in crockpot.
• Open can of diced tomatoes with the juice, pour on top of beef and veggies.
• Dump 1 cup water and about a palm-sized amount of salt in the crockpot and give it a bit of a stir.
• Set crockpot to low and cook for 6-8 hours. If it ends up cooking longer - no biggie. It won't hurt the stew.
• If you feel the stew is too liquid-- right before you get ready to serve, you can add 4 tablespoons of corn starch to about 1/2 cup of water until dissolved and pour over stew and stir until the broth thickens.

SUPER SIMPLE BEEF STEW

Steps:

• Place meat in the bottom of a 4 quart crock pot. Lightly season with salt and pepper.
• Add veggies in layers, season each layer.
• Cover meat and veggies with the sauce.
• Cover and cook on low for 8-10 hours.
• If stew is too soupy for your taste, sprinkle in some more tapioca and stir until desired consistency. This can be done up to 1/2 hour before serving.

SIMPLE, FLAVORFUL BEEF STEW

Steps:

• Preheat oren to 325 degrees. Whisk flour, pepper, celery salt, and salt together in medium bowl. Dredge beef in flour mixture, set aside.
• Heat oil and butter in large skillet over medium heat. Brown meat in batches (or use 2 pans) until well browned, not scorched. Remove meat with slotted spoon or spatula, place in ovenproof. non-reactive dutch oven or covered casserole.
• Saute onion in remaining oil until translucent and barely golden. Add garlic, and saute about I minute more.
• Stir in boiling water. Add red wine, tomato sauce, bouillion paste, Worcestershire sauce, thyme, salt and bay leaves. Stir, scraping up any browned bits on pan. Carefully pour mixture over meat in dutch oven, and combine. Add potatoes and carrots, combine, cover, and place in hot oven.
• Cook at 325 degrees for 2 hours, stirring twice during cooking.
• Remove from oven. Add frozen peas and parsley, stir and let sit for 5 minutes before serving.
• Serve with sour cream if available.