Delicious Old Fashioned Beef Stew Recipes

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OLD-FASHIONED OVEN BEEF STEW



Old-Fashioned Oven Beef Stew image

You can get down-home beef stew into the oven within 15 minutes. It then conveniently bakes unattended for hours.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h15m

Yield 6

Number Of Ingredients 8

1 1/2 lb beef stew meat
3 tablespoons Gold Medal™ all-purpose flour
2 bags (1 lb each) frozen vegetables for stew
1 can (14.5 oz) Muir Glen™ diced tomatoes, undrained
2 cans (10 oz each) condensed beef consommé
1 tablespoon sugar
1/8 teaspoon pepper
2 dried bay leaves

Steps:

  • Heat oven to 325°F. In 5-quart Dutch oven or 13x9-inch (3-quart) glass baking dish, toss beef with flour. Add frozen vegetables.
  • In large bowl, mix remaining ingredients. Pour over beef and vegetables; gently stir until mixed.
  • Cover; bake 3 hours 30 minutes to 4 hours or until beef is tender. Remove bay leaves before serving.

Nutrition Facts : Calories 340, Carbohydrate 29 g, Cholesterol 65 mg, Fiber 4 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 7 g, TransFat 1/2 g

FRENCH BEEF STEW WITH OLD-FASHIONED VEGETABLES



French Beef Stew with Old-Fashioned Vegetables image

Provided by Kimberly Killebrew

Categories     Main Course     Soup

Time P1DT2h40m

Number Of Ingredients 20

For the Marinade:
2 pounds beef chuck (, cut into 1-inch cubes)
2 medium carrots (, peeled and chopped)
2 medium yellow onions (, chopped)
3 cups full-bodied red wine (, e.g., Bordeaux like cabernet sauvignon or merlot)
3/4 cup red wine vinegar
1 bouquet garni
For the Stew:
3 tablespoons oil or lard
1 medium yellow onion (, chopped)
3 cloves garlic (, minced)
1 14.5 ounce can plain tomato sauce
4 whole cloves
2 medium carrots (, cut into bite-sized chunks)
3 turnips (, cut into bite-sized chunks)
2 medium rutabagas (, cut into bite-sized chunks)
2 medium parsnips (, cut into bite-sized chunks)
2 medium Yukon gold potatoes (, cut into bite-sized chunks)
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Place the beef in the dutch oven with the onions and carrots and and bouquet garni. Add the red wine and the red wine vinegar. Cover and let marinate in the fridge for 24 hours.After it has fully marinated, remove the beef and pat it with paper towels to remove the excess moisture. This will enable it to brown properly and get that brown crust that is essential for the flavor of the stew.
  • Heat the oil in the dutch oven over medium-high heat once the oil is very hot add the beef, a few pieces at a time. Be sure not to overcrowd the pot otherwise the beef won't brown, it will simply steam. Generously brown the pieces on all sides. Transfer them to a plate and set aside.Add the onions and cook until golden brown. Add the garlic and cook for another minute.
  • Strain the contents of the marinade into a sieve over the dutch oven (DO NOT discard the marinade). Discard the onions and carrots from the marinade but keep the bouquet garni.
  • Return the beef to the Dutch oven with the bouquet garni and the whole cloves. (Note: You can choose to wrap the cloves in a bit of cheesecloth or muslin so that you don't have to fish them out later from the serving on your plate.) Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.Towards the end of the hour, chop up the vegetables. (For contrast and variety, I like to chop each of the vegetables into different shapes and sizes.) Add the vegetables along with the tomato sauce, salt and pepper. Stir a bit to combine.Return everything to a boil, reduce the heat to low, cover and simmer for another hour or until the vegetables are soft. Add salt and pepper to taste. (If you think the beef can handle further cooking without falling apart, go ahead and simmer it for another 30 or more minutes, it will only get better!)
  • Serve with some crusty bread.This stew is even better the next day after the flavors have had time to meld.

CLASSIC BEEF STEW



Classic Beef Stew image

From the inviting aroma to the hearty taste, every bite of this beef stew recipe promises warmth, comfort and satisfaction. When a pot of beef stew is simmering away on your stovetop, it's clear to everyone that a great meal is in the making.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h45m

Yield 4

Number Of Ingredients 14

1 tablespoon vegetable oil or shortening
1 lb boneless beef chuck, tip or round roast, cut into 1-inch cubes
3 cups water
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium carrots, cut into 1-inch pieces
1 large unpeeled potato, cut into 1 1/2-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 medium stalk celery, cut into 1-inch pieces
1 small onion, chopped (1/4 cup)
1 teaspoon salt
1 dried bay leaf
1/2 cup cold water
2 tablespoons Gold Medal™ all-purpose flour

Steps:

  • In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
  • Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
  • Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
  • In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.

Nutrition Facts : Calories 350, Carbohydrate 24 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 4 g, TransFat 1/2 g

OLD-FASHIONED BEEF STEW



Old-Fashioned Beef Stew image

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Categories     dinner, one pot, soups and stews, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

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.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams

OLD-FASHIONED BEEF STEW



Old-Fashioned Beef Stew image

I took my Grandmother's recipe, trimmed the fat and enhanced the flavor.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Yield 6

Number Of Ingredients 14

1 pound lean beef chuck, trimmed and cut into 1 inch cubes
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
2 onions, thinly sliced
2 cups fresh sliced mushrooms
2 cloves garlic, minced
2 teaspoons tomato paste
2 cups beef broth
4 cups sliced carrots
2 russet potatoes, sliced into 1/4 inch slices
1 cup chopped fresh green beans
1 tablespoon cornstarch
1 tablespoon cold water
¼ cup chopped parsley

Steps:

  • Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
  • Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
  • Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
  • Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
  • In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 29.8 g, Cholesterol 53.7 mg, Fat 15.7 g, Fiber 5.6 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 393.4 mg, Sugar 6.9 g

DELICIOUS OLD FASHIONED BEEF STEW



Delicious Old Fashioned Beef Stew image

This is definitely a recipe for all you frugal cooks out there. It is done the way my grandmother used to make it wasting nothing from the cut of meat. The flavor is so good though you will never make it any other way.

Provided by Deb Lund

Categories     Beef

Time 3h

Number Of Ingredients 9

4 lb boneless chuck roeas
6 c beef broth (canned or bouillon)
1 french onion soup mix
1 c flour
6-10 large carrots diced into slightly larger than bite sized pieces
6-10 medium potatoes diced into chuncks
2 clove garlic
2 bay leaves, whole, remove before serving
1 handful of frozen peas for color

Steps:

  • 1. Put the beef broth and whole garlic clove in a pan and heat to a simmer.
  • 2. Put flour and Onion soup mix in zip lock bag and shake until mixed well. You will be adding batches of meat to be browned to this mix just like shake and bake. ( when done do not throw away. You will use this later for thickening)
  • 3. Prepare the meat by cutting off all the fat. Take the fat and brown it in a large dutch oven until brown and crisp and all the fat has been rendered.
  • 4. Add the browned pieces of fat to the broth and simmer.
  • 5. Keep the fat in the pan on medium heat and put the floured meat in the pan in small batches to brown. I usually put about 8-10 pieces in and when they need to be turned I push them off to one side and then add more to that side removing them to a plate to make room for more. When finished browning add the onions and toss around the pan to brown slightly. ( If you run out of fat while browning you can add a small amount of vegetable oil.)
  • 6. With a slotted spoon remove the crispy fat (which will not be crispy anymore) and the garlic from the broth.
  • 7. To the slightly browned onions add the meat, the broth the carrots and potatoes in that order. If you add the broth to the onions it will spatter a great deal.
  • 8. Turn on low and cover. Simmer for at least 2 hours.
  • 9. Add the handful of frozen green peas or more if you like for color. You can also add cut up green beans if you prefer. Continue cooking to heat these up
  • 10. Take left over Flour and add 1/3 cup to 1 cup of water and stir until combined and smooth. Add slowly to stew stirring constantly so lumps don't form. Continue cooking for 1o-15 minutes to thicken.
  • 11. Eat with a crusty loaf of bread and a good red wine, Enjoy!

OLD FASHIONED BEEF STEW



Old Fashioned Beef Stew image

A stew that will heat you up on a cold winter day. To thicken stew for a gravy base, mix 1 heaping tablespoon of cornstarch with 1/3 cup cold water and mix in for the last 1/2 hour of cooking time.

Provided by Tara

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 6h20m

Yield 8

Number Of Ingredients 15

2 pounds cubed beef stew meat
4 cups boiling water
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 clove garlic, crushed
1 onion, diced
1 bay leaf
1 tablespoon salt
1 teaspoon sugar
½ teaspoon ground black pepper
½ teaspoon paprika
⅛ teaspoon ground allspice
6 potatoes, cubed
2 carrots, sliced
½ cup whole kernel corn

Steps:

  • In a slow cooker, combine the stew meat, boiling water, lemon juice, Worcestershire sauce and garlic. Stir in the onion, bay leaf, salt, sugar, ground pepper, paprika and allspice. Add the potatoes, carrots and corn.
  • Cook on HIGH for 2 hours.
  • Switch the slow cooker to LOW and cook for another 3 1/2 hours. Remove bay leaves before serving.

Nutrition Facts : Calories 441.6 calories, Carbohydrate 28 g, Cholesterol 98.6 mg, Fat 21.3 g, Fiber 2.6 g, Protein 33.6 g, SaturatedFat 8.3 g, Sodium 969.1 mg, Sugar 3.5 g

CLASSIC BEEF STEW



Classic Beef Stew image

This easy beef stew recipe is my favorite. The rich beef gravy helps the hearty flavor of the potatoes and carrots to come through. It's the perfect homemade dish for a blustery winter day. -Alberta McKay, Bartlesville, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

2 pounds beef stew meat, cut into 1-inch cubes
1 to 2 tablespoons canola oil
1-1/2 cups chopped onions
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
3 tablespoons quick-cooking tapioca
1 garlic clove, minced
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
6 medium carrots, cut into 2-inch pieces
3 medium potatoes, peeled and cut into 2-inch pieces
1 cup sliced celery (1-inch lengths)

Steps:

  • In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 245 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 751mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.

OLD-FASHIONED BEEF STEW



Old-Fashioned Beef Stew image

This rich, hearty beef stew has a garden full of flavor with vegetables like cabbage, rutabaga and carrots. Mom knew this main dish is one that would suit us 11 kids. When we were all home, she'd throw in extra vegetables to stretch it. -Anne Heinonen, Howell, Michigan

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 8 servings.

Number Of Ingredients 15

1 boneless beef chuck roast (2 pounds), cut into 1/2-inch cubes
1 tablespoon canola oil
1 large onion, chopped
5 cups water
1 teaspoon seasoned salt
1/2 teaspoon pepper
2 to 3 teaspoons salt, optional
5 to 6 medium potatoes, peeled and cut into 1/2-inch cubes
5 medium carrots, cut into 1/4-inch slices
1 medium rutabaga, peeled and cut into 1/2-inch cubes
1 cup sliced celery (1/2-inch pieces)
1/2 medium head cabbage, finely sliced
1/4 cup all-purpose flour
3/4 cup cold water
2 teaspoons browning sauce, optional

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.

Nutrition Facts : Calories 302 calories, Fat 11g fat (0 saturated fat), Cholesterol 86mg cholesterol, Sodium 263mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

OLD FASHIONED BEEF STEW



Old Fashioned Beef Stew image

This is an adopted recipe. Please try it and give me your feed back. It looks delicious! (I prepared this and made a few notes below. It is a good basic beef stew to which cooks can add other things and make it their own - for example, I added thyme and frozen peas - acerast.)

Provided by Acerast

Categories     Stew

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb lean beef chuck, cut into 1 inch cubes
2 tablespoons all-purpose flour
4 tablespoons cooking oil, divided
2 large yellow onions, thinly sliced
2 cups sliced mushrooms
2 garlic cloves, minced
2 tablespoons tomato paste
2 cups carrots, sliced
2 potatoes, cut into 1/2 inch cubes
1 cup green beans, cut into 1 inch
1 tablespoon cornstarch
1 tablespoon cold water
2 cups beef broth
1/4 cup fresh parsley, chopped (optional)

Steps:

  • Coat beef with flour, shaking off excess.
  • In a large kettle, heat 2 tbsp oil over medium-high heat.
  • Add beef and saute until browned about 6 minutes.
  • Remove and transfer on a plate.
  • In the same kettle, add 2 tbsp oil and add onion and mushrooms.
  • Saute for for 6 minutes.
  • Add garlic and saute for 1 minutes.
  • Pour off fat.
  • Return beef to kettle, stir in tomato paste, broth and and water just enough to cover.
  • Bring to a boil.
  • Reduce heat and simmer until beef is tender. (I simmered for about 2 hours for tender meat - acerast).
  • Add carrots, potatoes, and green beans.
  • Cover partially and simmer for 10 minutes or until vegetables are tender. (The vegetables took about 20 minutes to cook and I simmered them an additional 30 to help them develop flavor - acerast).
  • In a small bowl, mix cornstarch and cold water.
  • Stir in stew.
  • Bring to a boil for 1 minute.
  • Sprinkle with parsley and serve.

Nutrition Facts : Calories 564.3, Fat 25, SaturatedFat 5.7, Cholesterol 114.8, Sodium 475.2, Carbohydrate 41.3, Fiber 6.7, Sugar 8.5, Protein 44.2

OLD FASHIONED BEEF STEW



Old Fashioned Beef Stew image

Positively PACKED with FLAVOR, this is the richest, tastiest classic beef stew and we're confident you're going to love it!

Provided by Kimberly Killebrew

Categories     Main Dish     Stew

Time 3h15m

Number Of Ingredients 23

2 pounds beef chuck (, cut into 1-inch pieces)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/3 cup all-purpose flour
2 tablespoons oil
1 tablespoon butter
1 large yellow onion (, cut into 1-inch pieces)
3 cloves garlic minced
1 cup dry red wine
4 cups beef broth
2 tablespoons tomato paste
3/4 teaspoon dried rosemary
3/4 teaspoon dried thyme
2 bay leaves
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large carrots (cut into 1-inch pieces)
2 large celery ribs (cut into 1-inch pieces)
2-3 medium potatoes (cut into 1-inch pieces)
6 ounces button mushrooms (halved or quartered (depending on size))
1 cup frozen peas ((can substitute canned but not as vibrant in color))
Chopped fresh parsley for garnishing

Steps:

  • *See the pictured tutorial for more info on the tips to creating the best beef stew.
  • Sprinkle the beef chunks with the salt and pepper. Sprinkle the flour over the beef to coat all sides.
  • Heat the oil and butter in a large Dutch oven or heavy stock pot until hot (when you sprinkle in a few drops of water they should jump and sizzle). Add the coated beef chunks, spacing them out about 1/2 inch from each other and, working in batches so as not to overcrowd, generously brown the beef on all sides. Transfer to a plate and set aside.
  • Add the onions with another tablespoon of butter to the Dutch oven (do not remove the browned/blackened bits in the bottom of the pan) and cook until soft and translucent, 5-7 minutes (add a little more oil or butter if necessary). Add the garlic and cook for another minute. Add the wine, bring it to a rapid boil, scraping up the browned bits from the bottom of the pan, and boil for 2 minutes or until the wine is mostly evaporated. Return the beef to the Dutch oven.
  • Add the broth, tomato paste and seasonings. Bring it to a boil, reduce the heat to low, cover and simmer for 90 minutes.
  • Add the vegetables, cover and cook for another hour. Add salt and pepper to taste.
  • Serve hot sprinkled with a little chopped fresh parsley.

Nutrition Facts : Calories 468 kcal, Carbohydrate 27 g, Protein 36 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 109 mg, Sodium 1352 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

OLD FASHIONED BEEF STEW



Old Fashioned Beef Stew image

The Old Fashioned Beef Stew recipe out of our category Stew! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 2h35m

Yield 4

Number Of Ingredients 16

4.5 cups stewing Beef (trimmed and cut into 1 1/2-inch cubes)
salt (to taste)
peppers (to taste)
2 Tbsps vegetable oil
3 onions (coarsely chopped)
2 cloves garlic cloves (pressed)
2 Tbsps all-purpose flour
2 cups Beef stock
0.5 cup Red wine (optional)
1 bay leaf
1 tsp dried thyme
3 Tbsps sweet paprika
1 tsp Caraway
2 tsps dried marjoram
6 small, boiling potatoes (peeled and halved)
3 carrots (peeled and cut into chunks)

Steps:

  • Heat oven to 300º F.
  • Dry the beef completely with paper towels and season with salt and pepper. Heat the oil over medium-high heat in a large ovenproof Dutch oven. Add beef to pot and brown meat on all sides, about 5 minutes. Remove meat and set aside.
  • Add onions to now empty pot and sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add pressed garlic and continue to sauté for 1 minute longer or until garlic is fragrant. Stir in flour and cook until lightly colored, 2 to 3 minutes. Add stock, scraping up any browned bits that may have stuck to the bottom of the pot. Add wine (if using), bay leaf, thyme, paprika, caraway seeds and marjoram; bring to simmer. Add meat; return to simmer. Remove from burner. Cover and place in oven to simmer about 1 hour.
  • Remove pot from oven, add potatoes and carrots, cover, and return to oven. Simmer until meat is just tender, about 50-60 minutes longer. Remove stew from oven.
  • Let stand for 5 minutes. Serve.

BEST EVER BEEF STEW



Best Ever Beef Stew image

A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!

Provided by Chungah Rhee

Categories     entree

Yield 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
2 pounds top sirloin steak, diced
Kosher salt and freshly ground black pepper, to taste
1 medium sweet onion, diced
2 large carrots, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, halved
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1/2 cup dry red wine
2 1/2 cups beef stock
4 sprigs fresh thyme
2 bay leaves
1 large russet potato, peeled and cut in 1/2-inch chunks
2 tablespoons chopped fresh parsley leaves

Steps:

  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.

OLD-FASHIONED BEEF STEW



Old-Fashioned Beef Stew image

This is a very basic Old-Fashioned Beef Stew. It's easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it's hard to improve on this version's savory and comforting goodness.

Provided by Flavorite

Categories     Entree,Dinner

Number Of Ingredients 13

1 lb lean round or chuck roast, cut into chunks
1 sweet onion, cut into chunks
6 cloves garlic, chopped
6 cups beef stock
1 can diced tomatoes
2 bay leaves
2 tsp dried thyme
1/2 tsp dried rosemary
1 cup carrots, cut into chunks (about 3 carrots)
1 cup sliced celery (about 3 stalks of celery)
2 cups red potatoes, cut into chunks (about 3-4 potatoes)
2 Tbsp cornstarch
2 Tbsp cold water (or cold beef stock)

Steps:

  • Heat 1 tsp of olive oil in a Dutch oven over medium heat. Add the beef and onions; cook for 5 minutes.
  • Add the garlic and cook for 30 seconds or until fragrant. Add the beef stock, diced tomatoes, bay leaves, thyme and rosemary. Season to taste with salt and pepper, then cover and cook in a 250-degree oven for 4-5 hours.
  • Remove the pot from the oven and place over medium-low heat. Add the carrots, celery and potatoes, topping off with more beef stock if needed.
  • Cover and cook for 1 to 1 1/2 hours. Whisk together the cornstarch and cold water or stock; bring the stew to boiling, then slowly stir in the cornstarch slurry. Reduce the heat to low and cook until thickened, about 5 minutes.

OLD FASHIONED BEEF STEW RECIPE



Old Fashioned Beef Stew Recipe image

Great stew that is full of flavor. Don't forget the rutabaga - it adds loads of taste.

Provided by RecipeTips

Time 2h

Number Of Ingredients 15

2 pounds beef chuck roast, boneless, cut into 1/2-inch cubes
1 tablespoon oil
1 onion, chopped
2 tablespoons brown sugar
4 cups water
4 teaspoons beef bouillon
5 bay leaves
1 teaspoon basil
1/2 teaspoon pepper
4 potatoes, peeled, cut into 1/2-inch cubes
1 cup carrots, sliced
1 rutabaga, peeled, cut into 1/2-inch cubes
3 stalks celery, cut into 1/2-inch pieces
2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • In a Dutch oven over medium-high heat, brown meat and onion in oil. Add onion, water, bouillon, bay leaves, basil, pepper and vegetables; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until the meat and vegetables are tender. Combine cornstarch and cold water until smooth. Stir into stew; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.

OLD-FASHIONED BEEF STEW



Old-Fashioned Beef Stew image

This is the classic recipe for savory beef stew that you grew up loving. The best part is that you can make it the day before for the best flavor!

Provided by John Mitzewich

Categories     Dinner     Entree     Soup

Time 2h5m

Yield 8

Number Of Ingredients 16

3 tablespoons vegetable oil
3 pounds boneless chuck roast (cut into 2-inch pieces)
2 teaspoons salt
1 tablespoon freshly ground pepper
2 yellow onions (cut into 1-inch chunks)
1/4 cup flour
3 cloves garlic (minced)
1 cup red wine
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
3 cups beef broth
3 large russet potatoes (peeled and cut into eighths)
2 stalks celery (cut into 1-inch slices)
4 carrots (peeled and cut into 1-inch slices)
Garnish: fresh parsley

Steps:

  • Gather the ingredients.
  • On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight-fitting lid).
  • When it begins to smoke slightly, add the beef and brown on all sides. Do so in batches if necessary. Add the salt and pepper as the beef browns.
  • Once browned, remove the beef with a slotted spoon or tongs and set aside.
  • Add the onions and sauté for about 5 minutes, until softened.
  • Reduce heat to medium-low and add the flour. Cook for 2 minutes stirring often. Add the garlic and cook for 1 minute.
  • Add wine and deglaze the pan , scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.
  • Simmer the wine for 5 minutes and then add the beef, thyme, rosemary, and bay leaf. Top with the broth. Bring back to a gentle simmer, cover, and cook on very low for about 1 hour.
  • Add potatoes, celery, and carrots and simmer, covered, for another 30 minutes, or until the meat and vegetables are tender. Taste and adjust seasoning.
  • Turn off the heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired.

Nutrition Facts : Calories 625 kcal, Carbohydrate 34 g, Cholesterol 141 mg, Fiber 4 g, Protein 47 g, SaturatedFat 11 g, Sodium 886 mg, Sugar 4 g, Fat 31 g, ServingSize 12 bowls (12 servings), UnsaturatedFat 0 g

More about "delicious old fashioned beef stew recipes"

SLOW COOKER BEEF STEW - DAMN DELICIOUS
slow-cooker-beef-stew-damn-delicious image
2016-10-07 Even my 3 year old gobbles it up! So hearty and delish! ... Perfectly delicious beef stew— This recipe is my go-to. It’s been a hit with the friends and …
From damndelicious.net
4.8/5 (221)
Servings 8


OLD-FASHIONED BEEF STEW WITH WINTER VEGETABLES | CANADIAN ...
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2005-07-14 There are few things more satisfying than a lusty beef stew to greet family or friends at the end of the day. This recipe had its origins in the good old-fashioned cooking that has come out of Bessie Babb's kitchen in Sebringville, Ont. This stew …
From canadianliving.com


OLD-FASHIONED BEEF STEW - INSANELY GOOD RECIPES
2020-11-04 Add the oil to a Dutch Oven, or a large, heavy-bottom pot. Cook the beef in batches over medium heat until brown. Ensure to cook on all sides and move to a plate while cooking the rest. Be …
From insanelygoodrecipes.com
5/5 (17)
Category Beef, Dinner, Featured, Recipes
Servings 10
Total Time 2 hrs 20 mins
  • Cook the beef in batches over medium heat until brown. Ensure to cook on all sides and move to a plate while cooking the rest. Be careful not to overcrowd the pot.


LOOKS DELICIOUS ! OLD FASHIONED BEEF STEW - SUSAN RECIPES
Cut the tomato into pieces. Mix the bouillon cube with 50 cl of water. In a casserole dish, melt the butter. Brown the beef pieces. Add the onions, mushrooms and carrots. Add salt and pepper. Add the tomato and the tomato puree, mix. Pour the maple syrup, mix. …
From susanrecipe.com
Estimated Reading Time 50 secs


HOW TO MAKE AN OLD-FASHIONED BEEF STEW JUST LIKE GRANDMA ...
2014-02-04 Recipe for Old-Fashioned Beef Stew. Add the 1 cup flour, 1/2 teaspoon paprika and garlic powder into a large plastic food bag and shake well to combine ingredients. Add the chopped beef stew meat and cover meat completely by shaking and turning the bag of dry ingredients with the meat inside. Add the vegetable oil into a large cooking pot or ...
From pioneerthinking.com
Estimated Reading Time 3 mins


OLD FASHIONED BEEF STEW RECIPE 455 WITH INGREDIENTS ...
2020-12-16 · This Slow Cooker Beef Stew is a delicious, old fashioned beef stew recipe simmered in the slow cooker with tender meat, carrots, potatoes and celery.It’s easy to make … From lifemadesweeter.com Ratings 32 Servings 8 Cuisine American Category Main Course. For the beef In a large zip-top bag, combine flour, salt, pepper, onion powder and Italian seasoning. Add beef and …
From tfrecipes.com


OLD-FASHIONED BEEF STEW
2021-07-29 Recipes; Old-Fashioned Beef Stew. By. Chow-July 29, 2021. 0. 103. No matter how you prepare it, a good stew is always considered comfort food for cold days. It’s also a meal that is packed with hearty ingredients that are just as satisfying any type of weather where you want to feel pampered on a gloomy day. It used to be in the old days, you would cook stew inside a Dutch oven and place hot ...
From achowlife.com


OLD FASHIONED BEEF STEW – THE COOKING RECIPES
2020-10-25 OLD FASHIONED BEEF STEW. Advertisements ! Advertisements ! October 25, 2020 Sara Lilian. Facebook. Print Friendly. Today’s recipe is yet another hearty dish designed to warm you up on a chilly day. This Beef Stew Recipe is filled with delicious beef and vegetables, and best of all it doesn’t take much work to make. Just add the ingredients to a slow cooker before leaving for work, and by ...
From natasha-coock.com


BEST OLD FASHIONED BEEF STEW RECIPES BEST RECIPES AND ...
THE BEST BEEF STEW | DAMN DELICIOUS. From damndelicious.net 2020-02-29 · Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. 4.9/5 (85) Category Entree. Servings 8. Estimated Reading …
From yakcook.com


OLD FASHIONED BEEF STEW - RECIPES NEED
This Old Fashioned Beef Stew that’s a favorite winter meal. This hearty dish is easy, delicious, and inexpensive to make. While there are hundreds of variations of traditional beef stew, it’s hard to improve on this version’s savory and comforting goodness. For even better flavor, make this dish the day before you plan to serve it and reheat for a one-pot meal. For a feast, serve ...
From recipesneed.com


OLD FASHIONED BEEF STEW, BEST BEEF STEW RECIPE | JENNY CAN ...
2013-12-12 I never thought I could improve my old fashioned beef stew recipe but it’s winter and that’s beef stew season. I’ve been making it a lot lately and decided to try and simplify the process and it’s now just as delicious and even easier to make. And by increasing the cooking time by just 1/2 hour the beef is so tender I just eat it with a ...
From jennycancook.com


DELICIOUS OLD FASHIONED BEEF STEW- TFRECIPES
Steps: Dry meat chunks and season with salt and pepper. Brown in olive oil, in 2 batches, remove from pot and set aside. Add onion, garlic and thyme to pot and lightly brown (Add more oil if necessary).
From tfrecipes.com


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