Donnas Best Beef Stew Recipes

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

THE BEST BROWNED BEEF STEW EVER

Steps:

• Put flour, salt and pepper in a large ziploc bag.
• Heat oil over medium heat in a large dutch oven.
• Place meat in bag with the flour and shake until well coated.
• Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion.
• Stir until well browned.
• Add finely chopped carrot and next 4 ingredients.
• Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes).
• Add diced potatoes, carrots, and onions, cook for another 45 minutes or until potatoes are tender.

BARBARA'S BEEF STEW

Steps:

• Quickly sear stewing beef in a soup pot with a small amount of oil, the onions, and the garlic.
• Add the water, thyme, beef broth, diced tomatoes, and the tomato sauce.
• Bring to a boil, then reduce heat and let simmer for an hour and a half or more.
• Note: The broth will reduce nicely if not covered, but care needs to be taken to not let it reduce too much and endanger going dry.
• About an hour before serving, add vegetables.
• Increase heat to bring the stew back to a boil; then reduce and let simmer until vegetables are tender crisp.
• Biscuits go nicely with this for a complete meal.

DONNA'S BEST BEEF STEW

Steps:

• Brown stew meat in a little vegetable oil. Add McCormick's season all salt, garlic powder and onion powder to stew meat while browning. Add remaining ingredients. Set for desired time, 4hrs, 6 hrs, and 8-10 hrs. I cook mine for the longest time possible as it makes for a richer broth! This may be simmered on low for 1-1/2 hours in a DUTCH OVEN, before adding the vegetables. Once vegetables are added simmer an additional 20-30 minutes or until potatoes and carrots are fork tender!
• When vegetables are tender...thicken broth, add 4 tablespoons of cornstarch to ½ cup of cold water. Mix till smooth and add to stew. Stir well until broth is thickened.
• *The longer the stew cooks the more tender the meat and richer the broth.*

INSTANT POT BEST BEEF STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Melt butter in the pot. Cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
• Return all beef chuck cubes to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary.
• Close and lock the lid. Select Meat/Stew function according to the manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.