All Day Beef Stew No Wine Recipes

ALL-DAY BEEF STEW (NO WINE)

Steps:

• Shake up flour, salt, pepper, and beef in a plastic bag.
• Brown beef with olive oil.
• Dissolve bouillon cubes into water Add beef, onions, potatoes, garlic, and broth to crock pot.
• Simmer on low for 3 hours.
• Add carrots, celery and spices (to taste).
• Simmer another hour.
• Turn off crock pot, remove half the broth to another pan.
• Mix 2 tbsp corn starch with 1/4 cup cold water, add to broth and boil 1 minute, stirring constantly.
• Repeat until as thick as you like, stir back into stew.
• When stew is the right consistency, simmer until dinner time.
• The longer it simmers the better, but check the veggies every hour so they don't get too soft.

RED WINE-MARINATED BEEF STEW

Steps:

• Marinate the beef in red wine in a 9x13-inch glass baking dish in the refrigerator for at least 3 hours, turning the meat over halfway through marinating time.
• Remove beef from the wine and pat dry with paper towels. Reserve the wine.
• Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Season beef on all sides with salt and pepper. Brown in the hot oil, about 2 minutes on each side. Remove meat, drain the pot, and add bacon. Cook until semi-crisp and browned, about 5 minutes. Drain bacon grease but do not wipe the pot clean.
• Drizzle remaining oil into the pot and add potatoes, carrots, green beans, celery, and garlic. Cook and stir for 3 minutes. Pour reserved wine, beef broth, and tomatoes into the pot, scraping up the browned bits that cling to the bottom with a wooden spoon. Add rosemary and sage. Return the meat to the pot and bring the liquid to a boil. Cover, reduce heat, and let simmer until meat is very tender and no longer pink, 3 to 3 1/2 hours, adding mushrooms during the last 1 hour of cooking time.
• Combine tapioca and cold water in a bowl. Mix into the stew to thicken as desired.

ALL DAY BEEF STEW

Steps:

• Stir all ingredients together in slow cooker/crockpot.
• Cover and cook all day on low.
• Stir gently and serve with green veggies.

GONE-ALL-DAY STEW

Steps:

• Place flour in a large shallow dish. Add beef, a few pieces at a time, and turn to coat. , In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. Combine the tomato soup, water or wine, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushrooms and celery. , Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. Serve with noodles or French bread.

CONTEST-WINNING GONE-ALL-DAY STEW

Steps:

• Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat., In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. In a small bowl, combine the tomato soup, water, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushrooms and celery. , Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. Serve with egg noodles if desired.

NO-PEEK BEEF STEW

Steps:

• Place beef stew meat, condensed French onion soup, condensed cream of mushroom soup, mushrooms and dry red wine into a slow cooker. Cover and cook on low for 8 hours.