Marthas Beef Stew Recipes

OLD-FASHIONED BEEF STEW

Steps:

• On a piece of wax paper, mix together flour, salt, and pepper. Roll beef cubes in the mixture to coat. Shake off excess. In a medium Dutch oven, melt shortening over high heat. When very hot, working in batches so as not to crowd the pan, add beef and cook until brown. As each batch is finished set aside.
• Return beef to the Dutch oven, and add 4 cups boiling water. Stand back, as it will splatter. Stir, and add lemon juice, Worcestershire sauce, sugar, onion, bay leaves, and allspice. Reduce heat, cover, and simmer until meat is tender, 1 1/2 to 2 hours. Add carrots, onions, and potatoes, and cook until vegetables are tender when pierced with the tip of a knife, 30 to 45 minutes more.

HEARTY BEEF STEW

Steps:

• Preheat oven to 375 degrees. In a large heavy pot, toss beef with flour. Stir in tomatoes, 1 teaspoon salt, 1/2 teaspoon pepper, and 4 cups water. Bring to a boil over medium-high, transfer to oven, and cook 1 hour. Stir in potatoes and cook until beef and potatoes are tender, about 1 hour more. Stir in peas and carrots and let sit 5 minutes before serving.

BEEF STEW

Steps:

• Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
• Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.

MARTHA'S VEGETABLE BEEF SOUP

Steps:

• In a large pot over medium high heat, saute the ground beef for about 5 minutes, or until browned. Drain off excess fat.
• Add the tomatoes, sauce, water, vegetables, soup mix and sugar. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes.

MARRAKESH STEW

Steps:

• In an 8-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and cook, stirring occasionally, until soft, 5 minutes. Add cumin, cinnamon, coriander, cayenne, and allspice and cook until fragrant, 1 minute. Add carrots, potatoes, and squash and season with salt and pepper. Cook, stirring occasionally, until beginning to brown, 5 minutes. Add tomatoes and broth (vegetables should be completely covered by liquid; add water to cover, if necessary). Season with salt and pepper. Bring to a gentle simmer and cook, uncovered, 20 minutes.
• Add eggplant, stir to combine, and simmer until eggplant is tender, 20 minutes. Stir in chickpeas, season to taste with salt and pepper, and cook until chickpeas are warmed through, 5 minutes. Serve stew with couscous if desired.

TOMATO-BEEF STEW

Steps:

• Remove beef and vegetables from kebabs. Halve beef pieces and mushrooms and add beef and vegetables to a large heavy pot, along with carrots, potato, and garlic; toss with flour. Add tomato, tomato paste, bay leaves, and water; season with salt and pepper. Bring mixture to a boil over high; cover, reduce to low, and simmer rapidly until meat is tender, about 40 minutes. Discard bay leaves. Season to taste with salt and pepper and serve topped with parsley.

FIRESIDE BEEF STEW

Steps:

• Heat 2 tablespoons oil in a 5-quart Dutch oven over medium-high. Generously season beef with salt and pepper. Working in two batches, sear beef, flipping once, until deep golden brown, 3 to 4 minutes per side. Transfer to a bowl.
• Remove fat from Dutch oven; add remaining 1 tablespoon oil. Stir in onion, celery, and garlic; cook, stirring occasionally, until softened, 6 to 8 minutes. Add tomato paste and flour and cook, stirring, 1 minute. Add Worcestershire and wine and cook, scraping up browned bits from bottom, 1 minute. Add broth and bay leaves.
• Cut beef into 1 1/2-inch chunks; return to Dutch oven along with any juices. Bring to a boil, then partially cover and reduce heat to a simmer. Cook until meat is tender, about 1 1/2 hours. Add potatoes, carrots, and turnip, re-cover partially, and continue to cook until vegetables are tender, about 1 hour, 15 minutes. Season with salt and pepper.
• Combine parsley and horseradish in a small bowl. Serve stew with dollops of sour cream, topped with parsley-horseradish mixture.

MARTHA'S BEEF STEW

Steps:

• Preheat oven to 350°F.
• In a Dutch oven (5 quart) with a tight fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
• Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, cook until meat is fork tender, 2 to 2 1/2 hours. Remove bay leaves and,if desired, season with salt and pepper before serving.
• CROCKPOT/SLOW COOKER METHOD: Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).

BEEF STEW - EVERYDAY FOOD

Steps:

• Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper.
• Add onions, potatoes, carrots, garlic, and bay leaves. Pour in about 3 cups of water or enough to cover the ingredients.
• Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).