Cals Hearty Beef Stew Recipes

CLASSIC, HEARTY BEEF STEW

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
• Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
• Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
• Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
• Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
• Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

HEARTY BEEF STEW

Steps:

• In a 4-qt. Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all. Cover and bake at 325° for 3 hours, stirring occasionally, or until the meat and vegetables are tender. Remove bay leaves before serving.

EASY AND HEARTY SLOW COOKER BEEF STEW

Steps:

• Combine beef, potatoes, carrots, and onion in a slow cooker crock.
• Mix cream of mushroom soup, tomato sauce, onion soup mix, parsley, and pepper together in a bowl; pour over the beef mixture.
• Cook on Low for 6 to 8 hours. Stir before serving.

HEARTY CROCK-POT BEEF STEW RECIPE BY TASTY

Steps:

• Turn on slow cooker to the high setting
• Place stewing meat into the slow cooker along with ⅔ of the baby carrots and the sliced celery.
• Put one half of the onion aside. Dice the remaining half and add to the Crock-Pot. Add the potatoes.
• In a large bowl, mix 3 cups of V8 juice and the seasoning packet. Pour the liquid into the slow cooker.
• With a large cooking spoon, gently stir the stew until evenly mixed.
• Cook on high for 2.5 hours or until potatoes and carrots are soft
• Serve and enjoy!

HEALTHY BEEF STEW

Steps:

• In a large resealable plastic bag, combine 4 tablespoons flour, paprika and pepper. Add beef, a few pieces at a time, and shake to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste; cook until fragrant and the color starts to darken slightly. Add the water, bouillon, 1-1/2 teaspoons basil, 3/4 teaspoon thyme, 3/4 teaspoon garlic powder and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender., Add the potatoes, onions and carrots. Cover and simmer 30 minutes longer or until the meat and vegetables are tender., Discard bay leaves. In a small bowl, combine the parsley, salt, and the remaining flour, basil, thyme and garlic powder. Add cold water; stir until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

MOM'S HEARTY BEEF STEW WITH DUMPLINGS

Steps:

• Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.
• Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.
• In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.
• To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough.
• Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.

HEARTY BEEF STEW

Steps:

• Trim all fat from meat. Put all ingredients in crockpot. Mix thoroughly. Cover and cook on LOW for 12 hours.

HEARTY SPANISH BEEF STEW

Steps:

• Heat 1 tablespoon oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic. Cook until onions are tender and start to caramelize around the edges, about 5 minutes. Add diced tomatoes.
• Combine flour, smoked paprika, sweet paprika, oregano, cumin, salt, and pepper in a resealable plastic bag. Add beef stew meat and shake to coat.
• Heat remaining oil and butter in a skillet over medium-high heat and brown coated beef on all sides, 3 to 5 minutes per side.
• Transfer browned stew meat to the Dutch oven. Add water and vinegar; stir to combine. Cook over low heat for 1 1/2 hours.
• Remove the lid and add olives. Cook stew for an additional 30 minutes. Adjust seasonings to taste.

CAL'S HEARTY BEEF STEW

Steps:

• Set oven temperature to 400f.
• Quarter and seed tomatoes.
• (drizzle and toss onions and tomatoes lightly with olive oil, salt & pepper)
• Roast onions and tomatoes in a hot oven until caramelized - not burnt.
• Reduce oven temperature to 325f.
• In heavy Dutch oven or other oven-safe pot, layer beef, carrots, mushrooms, onions, tomatoes, and bay leaves.
• Combine stock, Worcestershire, salt and pepper.
• Pour mixture over meat and vegetables.
• Bring to boil on stove.
• Cover and transfer to your oven and cook for 2 1/2 hours.
• Add cubed potatoes, cover and cook for an additional half hour or until potatoes are tender.
• Stir in peas and cook, covered 5 minutes or until heated through.
• Adjust seasoning with salt & pepper as desired.
• If using Chuck roast you'll probably have to skim off a layer of fat prior to serving (but it is worth the effort!).
• I serve this stew with hot and fresh Cal's Corn Bread, or crusty French bread.