Angels Old Fashioned Beef Stew Recipes

ANGEL'S OLD FASHIONED BEEF STEW

Steps:

• In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.
• Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.
• To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
• For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.

ANGEL'S OLD FASHIONED BEEF STEW RECIPE

Steps:

• 1. In a large pot heat oil over medium-high heat. In a resealable plastic bag mix together the flour, garlic powder, salt, and pepper. Add a small handful of beef at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned. 2. Lower heat to medium and add onions. Brown onions on both sides, about three minutes per side, then remove from pot and set aside. Drain excess fat from the pot. 3. To pot add potatoes, carrots, celery, reserved onions, browned meat, and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally. 4. For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.

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.

OLD-FASHIONED BEEF STEW

Steps:

• In a Dutch oven over medium-high heat, brown meat in oil. Add the onion, water, seasoned salt, pepper and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours. , Add the vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine flour, cold water and browning sauce until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

OLD FASHIONED BEEF STEW

Steps:

• Heat the oven to 250 degrees.
• In a dutch oven, brown the chopped bacon in the oil. Remove bacon when done and set aside.
• Place the flour and paprika in a plastic bag. Add the beef cubes and shake to coat the meat evenly.
• In the same dutch oven you browned the bacon, add the meat, 1/3 at a time, and brown on all sides.
• Add remaining ingredients, including the browned bacon bits. DO not add the potatoes at this time.
• Bring to a boil, cover and bake 5 hours.
• Before the stew is done, prepare the boiled potatoes.
• When stew is done, remove from the oven and add the potatoes.

OLD FASHIONED BEEF STEW

Steps:

• Coat beef with flour, shaking off the excess.
• In a large pot, heat oil over medium-high heat. Add beef; saute until browned. Remove and place on a plate. Add onions and saute lightly.
• Return beef to pot, stir in tomato paste and beef broth. (Add 4 cups now, it should just cover the meat. If you need more liquid later you can add the additional 2 cups.)
• Bring soup to a simmer and cover for an hour and 15 minutes.
• Add carrots, celery, and potato. Simmer an additional 20 minutes. Add corn and peas, if desired, and simmer another 5 minutes.

ANGEL'S OLD FASHIONED BEEF STEW

Steps:

• In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.
• Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.
• To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
• For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.

ANGEL'S OLD FASHIONED BEEF STEW

Steps:

• In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.
• Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.
• To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
• For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.

ANGEL'S OLD FASHIONED BEEF STEW

Steps:

• In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.
• Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.
• To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
• For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.