Country Style Stew Recipes

COUNTRY-STYLE STEW

Country-Style Stew image

I created this recipe when my husband and I were married almost 20 years ago. As a new bride, I was delighted with the delicious results. This is still our favorite stew.

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 18-22 servings (5-1/2 quarts).

Number Of Ingredients 21

Ingredients

2 pounds ground beef
1 can (32 ounces) tomato juice
4 cups water
4 medium carrots, sliced
1 large onion, diced
2 cups frozen sliced okra
1-1/2 cups shredded cabbage
1-1/2 cups diced celery
1 cup frozen green beans
1 cup frozen peas
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 can (11 ounces) Mexican-style corn
5 teaspoons beef bouillon granules
1 teaspoon seasoned salt
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon celery salt

Steps:

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours or until vegetables are tender.

Nutrition Facts :

COUNTRY STYLE BEEF STEW

Country Style Beef Stew image

This country style beef stew recipe is made with stew beef, carrots, onions, and thyme, along with potatoes and other ingredients.

Provided by Diana Rattray

Categories Entree Dinner Soup

Time 2h35m

Yield 6

Number Of Ingredients 12

Ingredients

2 to 3 tablespoons vegetable oil
2 pounds lean stewing beef (cut into 1-inch cubes)
2 teaspoons salt
1 bay leaf
1/4 teaspoon dried leaf
thyme (crushed)
1 can (10 1/2 ounces) condensed beef broth (concentrated if using homemade)
3 1/4 cups water (divided)
4 medium carrots (sliced)
2 medium potatoes (cubed)
12 small white onions
1/4 cup cornstarch

Steps:

In a large skillet or sauté pan, heat the oil over medium heat. Add beef; brown the meat well on all sides.
Add salt, bay leaf, and thyme, along with the condensed beef broth and 3 cups of the water.
Cover and bring to a boil.
Reduce heat and simmer for 1 1/2 hours. Add carrots, potatoes, and onions; simmer for about 30 minutes longer, or until vegetables are tender.
Combine cornstarch and remaining 1/4 cup of water in a small bowl or cup; stir until smooth.
Stir the cornstarch mixture into the stew. Bring to a boil, stirring constantly. Boil for 1 minute.

Nutrition Facts : Calories 465 kcal, Carbohydrate 19 g, Cholesterol 135 mg, Fiber 2 g, Protein 46 g, SaturatedFat 7 g, Sodium 1042 mg, Fat 22 g, ServingSize 6 Bowls (6 Servings), UnsaturatedFat 13 g

COUNTRY-STYLE BEEF STEW

Country-style Beef Stew image

Provided by Metro

Time 2h5m

Yield 4

Number Of Ingredients 11

Ingredients

sufficient quantity, vegetable oil
1 lb (454 g) stew beef
1/2 cup (125 mL) dry red wine
1 onion, quartered
1 garlic clove, minced
2 stalks of celery, cut into 1 in. (2.5 cm) pieces
to taste carrots
28 oz (796 mL) can seasoned whole tomatoes
1/2 tsp. (3 mL) thyme
1 tsp. (5 mL) concentrated liquid beef bouillon
1 cup (250 mL) quartered mushrooms

Steps:

Preheat oven to 350°F/180°C.In a large, lightly oiled skillet, brown meat on all sides.Remove meat to an ovenproof dish.Deglaze pan with wine and brown onions, garlic and celery for 2-3 min. Add remaining ingredients, except mushrooms.Bring to a boil, stirring constantly. Season with salt and pepper and pour over beef. Bake covered.Add mushrooms after 1 hour of cooking and bake for another 45 min.Bake uncovered for the last 15 minutes.Serve over noodles or garlic mashed potatoes.This easy-to-make stew is terrific reheated!

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