Better Canned Beef Stew Recipes

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BETTER CANNED BEEF STEW RECIPE



Better Canned Beef Stew Recipe image

Cozy up with this tasty beef stew recipe made with canned beef stew, potatoes, and carrots cooked in a savory sauce.

Provided by Recipes.net Team

Categories     Stew

Time 1h25m

Yield 4

Number Of Ingredients 17

6 tbsp divided olive oil
3 tbsp unsalted butter
¼ cup all-purpose flour
3 tbsp tomato paste
½ cup of your choice, preferably dark lager beer
4 cups beef broth
¼ cup Worcestershire sauce
8 oz preferably red potatoes, cut into chunks potatoes
6 oz cut into chunks carrots
1 tbsp divided Italian seasoning
to taste salt
6 oz cut into chunks red onions
20 oz (2 cans) beef stew
¾ cup frozen peas
2 tbsp parmesan cheese
to taste ground black pepper
(or crusty bread) mashed potatoes

Steps:

  • Heat 2 tablespoons of olive oil under moderate heat. Melt the butter. Then, add the flour to form a roux, and roast for roughly 5 minutes until it turns brown.
  • Add the tomato paste and roast briefly.
  • Deglaze with beer and briefly reduce until it turns into a paste.
  • Add the beef broth and Worcestershire sauce. Continue simmering for roughly 40 minutes until reduced by half and the flavors intensify.
  • Preheat the oven to 360 degrees F.
  • Combine the potatoes and carrots in a bowl. Add ½ tablespoon of Italian seasoning, 3 tablespoons of olive oil, and a pinch of salt. Toss to combine and place on a greased roasting tray. Set aside.
  • In a separate bowl, toss the onion, the remaining 1 tablespoon of olive oil, and ½ tablespoon of Italian seasoning, then season with salt. Transfer to another greased roasting tray.
  • Roast for roughly 25 minutes until the vegetables are tender. Note that the onions will roast faster than the other vegetables. Drain any excess oil and set it aside.
  • Add the canned beef stew, frozen peas, and parmesan cheese into the simmering pot of broth. Continue simmering until slightly thickened.
  • Add the roasted vegetables to the pot. Mix until combined.
  • Season to taste with salt and pepper. Adjust accordingly.
  • Serve the hearty stew with either crusty bread or mashed potatoes. Enjoy!

Nutrition Facts : Calories 633.00kcal, Carbohydrate 32.00g, Cholesterol 112.00mg, Fat 38.00g, Fiber 4.00g, Protein 39.00g, SaturatedFat 12.00g, ServingSize 4.00 people, Sodium 1,313.00mg, Sugar 8.00g, TransFat 1.00g

HOME CANNED OLD- FASHION BEEF STEW



Home Canned Old- Fashion Beef Stew image

Make and share this Home Canned Old- Fashion Beef Stew recipe from Food.com.

Provided by michEgan

Categories     Stew

Time 2h

Yield 8 pints

Number Of Ingredients 13

2 1/2 lbs beef stew meat, cut into 1 inch cubes
1/4 cup shortening
2 cups water
5 cups carrots, slices
5 cups peeled potatoes
1 cup chopped onion
1 cup chopped celery
2 garlic cloves, minced
1 tablespoon salt
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1/4 cup flour
1/2 cup cold water

Steps:

  • In a 4 to 6 quart kettl or dutch oven, brown half the meat at a time in hot shortening. In kettle combine browned meat, 2 cups water, carrots, potatoes, onion, celery, garlic, salt, worcestershire sauce, paprika and pepper. cook covered 15 minutes. Combine flour and 1/2 cups cold water, add to boiling stew mixture. Cook till bubbly. ( Mixture will appear thin before canning).
  • Pack into jars, distributing meat, vegetables and gravy evenly and leaving a 1 inch head space. Adjust lids. Process in pressure canner at 10 pounds pints: 75 minutes or Quarts 90 minutes.
  • Makes 8 pints.

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