Maxs Beef Stew Recipes

OLD FASHIONED BEEF STEW

Old Fashioned Beef Stew image

This Old Fashioned Beef Stew is pure comfort in a bowl with tender beef, hearty vegetables, and all the right herbs and spices-it's the best!

Provided by Rachel Farnsworth

Time 1h50m

Number Of Ingredients 20

Ingredients

2 pounds beef stew meat ((cubed chuck roast))
4 tablespoons cornstarch (divided)
1 teaspoon salt
2 tablespoons olive oil
1/4 teaspoon black pepper
2 cloves minced garlic
2 tablespoons tomato paste
4 cups beef broth
1/4 cup Worcestershire sauce
1 1/2 pounds red potatoes (cut into bite-sized chunks)
10 ounces pearl onions
4 carrots (peeled and sliced)
4 celery ribs (sliced)
1 teaspoon sugar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon paprika
1/4 teaspoon allspice
1/4 cup cold water

Steps:

Dust beef stew meat with 2 tablespoons cornstarch and season with salt and black pepper. In a large pot over medium-high heat, heat olive oil. Add beef stew meat, and sear until all sides are browned, about 5 minutes
Add in minced garlic and tomato paste and cook 1 to 2 minutes, until fragrant.
Pour in the beef broth and worcestershire sauce to deglaze the pan. Add red potatoes, pearl onions, carrots, and celery. Season with salt, sugar, parsley, paprika, oregano, basil, black pepper, and allspice.
Bring to a boil over high heat, reduce heat to low and simmer, covered, for 90 minutes, stirring occasionally.
In a small bowl, mix together remaining 2 tablespoons cornstarch with 1/4 cup cold water. Stir until completely dissolved. Pour the mixture into the stew. Stir over low heat until stew thickens.
Season with more salt and pepper to taste. Serve hot.

Nutrition Facts : Calories 316 kcal, Carbohydrate 27 g, Protein 29 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 970 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

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

Ingredients

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.

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