Mama Mellys Beef Stew Recipes

MAMA'S STEW BEEF

Steps:

• In a large bowl, combine the beef, ketchup, green seasoning, garlic powder, onion powder and some salt and pepper. Marinate for 30 minutes.
• Heat a large pot over high heat. Add the oil and sugar, and cook until the sugar is caramelized. Add the seasoned beef and cook, stirring vigorously, until browned, about 5 minutes. Lower the heat to medium-high and cook undisturbed for another 5 minutes. Slowly add just enough water to cover the beef. Cook for 30 minutes, then lower the heat to a simmer and cook until the meat is tender, about 25 minutes more.

MAMA MELLY'S BEEF STEW

Steps:

• melt a little butter in slow cooker set to brown. Cut beef into cubes and toss with a bit of flour. Add meet to cooker and brown. Add a little water scraping and stirring into a gravy. Add carrots and onions. Add water Or red wine as needed. Let onions soften. Add chopped potatoes. Pour in can of tomato sauce. Simmer for at least one hour.

JO MAMA'S BEEF STEW

Steps:

• Shake stew meat up in a bag with flour to cover.
• Brown in vegetable oil in stew pot.
• Cover with water and bring to a boil.
• Simmer for 30 minutes or more. (I like to simmer until the beef is nice and tender).
• Add remaining ingredients and add additional water to cover.
• Bring to a boil again.
• Reduce heat and simmer until vegetables are done, about 15 minutes.

MAMA MILLER'S BEEF STEW

Steps:

• Put flour, 1/2 teaspoon salt& 1/4 teaspoon pepper in a zip lock bag.
• Put the stew meat into the bag with the flour mixture.
• Zip the bag shut and shake until the meat is lightly coated with the flour mixture.
• Pour vegetable oil 1/4 inch deep into a large pot.
• Heat over medium heat.
• Brown the beef in the hot oil.
• Remove the beef from the pan.
• Discard the oil.
• Put the beef back into the pan and add the canned tomatoes, onion, celery& carrots.
• Add enough water to completely cover the meat& vegetables.
• Bring to a boil and immediately reduce the heat.
• Simmer until the meat is tender.
• Add boiling water during cooking period if necessary.
• When in the meat is tender, add the potatoes.
• Make sure all the ingredients are covered with liquid.
• Add 1 teaspoon salt and 1/4 teaspoon pepper.
• When the potatoes are tender, add the beef gravy and bring back to a boil.
• Remove the stew from the heat and serve.

ALITA'S TOMATO BEEF STEW

Steps:

• Combine flour, salt, and pepper in a resealable bag; add stew meat and shake until meat is coated.
• Heat oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add coated meat and loose flour from the bag to the hot oil; cook and stir until browned on all sides, 5 to 10 minutes.
• Mix tomatoes, onions, tomato sauce, water, Worcestershire sauce, garlic, paprika, sugar, and bay leaves into stew meat mixture; bring to a boil. Reduce heat to low and simmer stew, scraping bottom of Dutch oven every 30 minutes, about 1 hour.
• Stir carrots into stew and cook for 30 minutes more. Add potatoes to stew and cook until potatoes are tender, about 30 minutes. Add mushrooms to stew and cook until tender, about 15 minutes.

GRANDMA'S HOMEMADE BEEF STEW

Steps:

• Place stew meat, water, onion, salt, and pepper in a large stockpot. Cook over medium heat until meat is fork-tender, about 45 minutes. Do not drain.
• Add carrots and potatoes to the stew, stir, and cook over medium heat for 20 minutes. Stir in celery, green beans, corn, peas, crushed tomatoes, and tomato sauce. Reduce heat to medium-low and let cook for about 1 hour.