Best Southern Tenderized Beef Stew Recipes

HOME MADE BEEF STEW RECIPE

Steps:

• Melt the butter in a large sauce pot over medium heat.
• Add in the stew beef cubes, brown for about 10 minutes.
• Add 4 cups of warm tap water.
• Add sliced onions.
• Add Worcestershire Sauce
• Add Salt
• Add Sugar
• Add Black Pepper
• Add Paprika
• Cover, let simmer on medium-low heat for 1 hour.
• Add carrots
• Add Potatoes
• Add Tomato Paste
• Add Beef Granules, stir all ingredients well.
• Cover again, simmer for about 45 minutes or until potatoes are tender.
• Serve warm and Enjoy!

TRADITIONAL BEEF STEW RECIPE

Steps:

• Place stew meat and flour in a medium bowl. Stir to coat. Then place a tablespoon of oil in a large skillet and heat on medium heat. Add the coated meat and cook, stirring often, just until brown.
• Place the meat and all other ingredients in the slow cooker. Cover and cook on low for 7-8 hours or high for 3-4 hours.

SOUTHERN STYLE BEEF STEW

Steps:

• Melt butter in a Dutch oven over medium-high heat. Add beef, and quickly brown on all sides. Pour in the diced tomatoes with green chilies, and stewed tomatoes. Add the okra, lima beans and corn. Bring to a boil, and reduce heat to medium.
• Simmer for about 1 hour. Add potatoes, and continue to simmer for another 30 minutes, or until meat is very tender.

SOUTHERN TENDERIZED BEEF STEW

Steps:

• coat meat with flour then brown in the oil in a skillet on stove top.
• takes about 2 minutes on med heat.
• lightly salt and pepper while browning.
• In a stew pot place meat and cover with water.
• Add onion, rosemary, celery seed, and boullion cubes.
• Simmer on medium heat for 2 1/2 hours or until meat real tender.
• May have to add more water occasionally.
• After meat is tender, add potatoes and carrots and cook till vegetables are tender.

OLD-FASHIONED BEEF STEW

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.