Moms Best Beef Stew With Tendon Recipes

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MOM'S BEEF STEW



Mom's Beef Stew image

This is my mom's best stew recipe. Serve with corn bread on a cold winter day and you'll have a terrific meal. This recipe can also be used in a slow cooker also.

Provided by Becky H

Categories     Stew

Time 6h20m

Yield 8-10 serving(s)

Number Of Ingredients 10

3 lbs stew meat, approximately 2 packages
2 cans whole tomatoes, chopped
2 packages Lipton Onion Soup Mix
1 large onion, sliced into 2 halves
1 package baby carrots
8 potatoes, chopped
4 beef bouillon cubes, crushed
2 cans tomato soup
2 (32 ounce) cans beef broth
1 tablespoon minced garlic

Steps:

  • Mix all together, cook 4-6 hours on low, add water if necessary.

MY MOM'S BEEF STEW



My Mom's Beef Stew image

I've been eating this as long as I've had teeth. Hopefully I always will LOL. The tomato soup makes the difference

Provided by Chef at Heart

Categories     Stew

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1 1/2 lbs stewing beef
1/2 cup flour (to dust beef with,you probably won't use all of it but what ever is extra just falls off (and flour)
6 cups water
2 (14 ounce) cans tomato soup
1 onion, diced
3 stalks celery, diced
3 carrots, sliced diagonally
3 potatoes, cubed
2 tablespoons Worcestershire sauce or 1/4 cup dry red wine
1 bay leaf
1/4 teaspoon ground pepper

Steps:

  • Coat stewing beef in flour, I use a colander so that the excess easily goes through.
  • Heat a large pot, add oil and then beef and onion.
  • Cook, stirring occasionally until the outside is browned (you are not cooking it; just giving it a crust).
  • Add water, Worcestershire sauce, or wine and spices (except salt and pepper).
  • Add one 14 oz can of tomato soup, depending on your taste you may or may not want to add some or all of the second can. Start with one.
  • Simmer for approximately 2 hours (it really depends on the size of the pieces of stewing beef and if you want them firm or more towards the shredded stage.
  • After the beef is close to your desired texture add vegetable, another partial or full can of soup, and pepper. Salt is optional, as the tomato soup contains salt. Cook for 20 min or until vegetables are cooked to your liking.
  • Stir occasionally through the cooking process so that it does not stick.
  • * this feeds four in my family but it should feed six (they just like it a lot so eat more than they normally would.
  • * dumpling are a perfect companion to this recipe.

Nutrition Facts : Calories 570.7, Fat 29.6, SaturatedFat 10.2, Cholesterol 76, Sodium 897.7, Carbohydrate 50.9, Fiber 5.7, Sugar 14.7, Protein 26.6

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