Old Fashioned Country Beef Stew Recipes

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OLD-FASHIONED BEEF STEW



Old-Fashioned Beef Stew image

This rich, hearty beef stew has a garden full of flavor with vegetables like cabbage, rutabaga and carrots. Mom knew this main dish is one that would suit us 11 kids. When we were all home, she'd throw in extra vegetables to stretch it. -Anne Heinonen, Howell, Michigan

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 8 servings.

Number Of Ingredients 15

1 boneless beef chuck roast (2 pounds), cut into 1/2-inch cubes
1 tablespoon canola oil
1 large onion, chopped
5 cups water
1 teaspoon seasoned salt
1/2 teaspoon pepper
2 to 3 teaspoons salt, optional
5 to 6 medium potatoes, peeled and cut into 1/2-inch cubes
5 medium carrots, cut into 1/4-inch slices
1 medium rutabaga, peeled and cut into 1/2-inch cubes
1 cup sliced celery (1/2-inch pieces)
1/2 medium head cabbage, finely sliced
1/4 cup all-purpose flour
3/4 cup cold water
2 teaspoons browning sauce, optional

Steps:

  • In a Dutch oven over medium-high heat, brown meat in oil. Add the onion, water, seasoned salt, pepper and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours. , Add the vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine flour, cold water and browning sauce until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Nutrition Facts : Calories 302 calories, Fat 11g fat (0 saturated fat), Cholesterol 86mg cholesterol, Sodium 263mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

OLD FASHIONED BEEF STEW



Old Fashioned Beef Stew image

My family loves to enjoy this thick and hearty bowl of tummy warmin' love. The original recipe comes from the 1970 "Hard Times Cook Book" beef and vegetable soup but has been officially "Mama'fyed" so much that it has become an entirely different dish. I hope your family enjoys this as much as mine does. It is wonderful served with some warm and crusty bread or biscuits or even a pan of warm cornbread. See the options at the bottom of the recipe too for MORE VEGGIES that are great additions. As always, feel free to make this recipe fit your family and their likes and dislikes. It always makes my day when someone tells me that their family/kids will now eat a new food that they would previously not touch after trying one of my recipes. If I can help your family eat healthier I am a happy Mama!

Provided by Mamas Kitchen Hope

Categories     Stew

Time 3h30m

Yield 12 serving(s)

Number Of Ingredients 13

3 lbs lean stewing beef, cubed
1 large yellow onion, diced
2 cups celery, diced including leaves
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes with juice
6 cups beef stock (equivalent amount water and bouillon may be used)
1/2 cup fresh parsley, minced
4 bay leaves
2 lbs potatoes, diced, peeled if desired
1 cup carrot, diced
salt
pepper
1 pinch sugar

Steps:

  • Brown meat in a large preheated and lightly oiled stock pot or dutch oven over med high heat until meat has browned on all sides.
  • Add onion and celery and continue to brown for a few minutes, stirring often.
  • Add garlic and cook for 1 more minute stirring constantly.
  • Add parsley, bay leaves, undrained tomatoes and stock to pan and carefully scrape up any browned bits from the bottom.
  • Bring all to a boil then reduce to simmer and cook for 2 hours or until meat just begins to get tender.
  • Add potatoes and carrots and cook about 30 more minutes or until vegetables and meat are all tender.
  • Taste and season with salt and pepper if needed. A pinch of sugar will be a surprising touch that will mellow any acidity from the tomatoes and really bring out all the flavors well. JUST a pinch--any more will make it sweet and strange. For the first time try adding just a few granules in in a bowl of the stew and see if you like it.
  • THICKER STEW: Add a slurry of cornstarch and cold water to hot stew and cook to desired consistency.
  • MORE VEGGIES: Try adding some fresh or frozen corn kernels, diced zucchini, shredded cabbage, fresh or frozen peas or any other veggies you like when you add the carrots and potatoes.
  • NOTE: Do not let anyone eat the bay leaves! They can be removed before serving!

OLD-FASHIONED BEEF STEW WITH MUSHROOMS



Old-Fashioned Beef Stew with Mushrooms image

Provided by Food Network

Categories     main-dish

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 15

6 tablespoons grapeseed or olive oil, plus more as needed
3 pounds beef chuck, cut into 1-inch pieces
Kosher salt and freshly ground pepper
4 carrots (1 roughly chopped, 3 cut into 1/2-inch rounds)
4 stalks celery (1 roughly chopped, 3 cut into 1/2-inch pieces)
1 onion, roughly chopped
1 tablespoon tomato paste
1 cup hearty red wine, such as shiraz
2 quarts beef stock or reduced-sodium beef broth
2 sprigs thyme
1 1/4 pounds russet potatoes, peeled and cut into 1-inch chunks
1 pound mixed mushrooms (such as cremini, chanterelle, oyster and/or stemmed shiitake), sliced or quartered if large
4 tablespoons unsalted butter
1/2 cup all-purpose flour
Chopped fresh parsley, for topping

Steps:

  • Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
  • Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
  • Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
  • Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
  • Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
  • Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
  • Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.

OLD-FASHIONED BEEF STEW



Old-Fashioned Beef Stew image

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Categories     dinner, one pot, soups and stews, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

Steps:

  • Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
  • Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
  • Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams

BEEF STEW THE OLD FASHIONED WAY



Beef Stew the Old Fashioned Way image

This is a from scratch, down home, richly flavored stew with no exotic ingredients. I've used blade steak, arm roast and chuck roast for this recipe. For the vegetables, I use a combination of fresh and what I have frozen from the previous season, but use what you have on hand. I'm adding a can of tomatoes as an option, though I don't use it. Also, I cook this from start to finish in my 5 quart stock pot. This is truly a base recipe that can be adapted to your family's like and dislikes. Feel free to make it your own.

Provided by Deely

Categories     Stew

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 1/2 lbs defatted beef roast, cut in 3/4 in. chunks
2 tablespoons olive oil
salt and pepper, to taste
1 large onion (about 2 cups, coarsely chopped)
2 garlic cloves, minced
1/2 teaspoon thyme
1/4 cup red wine
3 (14 ounce) cans low sodium beef broth
1 tablespoon hoisin sauce or 1 tablespoon low sodium soy sauce
1 bay leaf, broken in half
3 carrots, cut into 1/2-inch slices (1 1/2 cups)
3 red potatoes, cut into 1 ' cubes (3-4 cups)
1 1/2 cups frozen butter beans
1 1/2 cups green beans
1 cup frozen corn
1 cup frozen green pea
14 1/2 ounces diced tomatoes, drained (optional)
2 1/2 tablespoons cornstarch

Steps:

  • Dry meat chunks and season with salt and pepper.
  • Brown in olive oil, in 2 batches, remove from pot and set aside.
  • Add onion, garlic and thyme to pot and lightly brown (Add more oil if necessary).
  • Deglaze pot with red wine.
  • To pot, add beef broth, hoisin or soy sauce and bay leaf.
  • Cover pot and simmer about 2 hours or until meat is fork tender.
  • Remove 1/4 cup of the broth and set aside.
  • Add potatoes, carrots, butter beans, green beans, corn, peas and tomatoes if using.
  • Simmer until vegetables are tender, about 30 minutes.
  • Add cornstarch to reserved broth, mix with a fork an add to pot, stirring until thickened.
  • Adjust seasonings to taste.

Nutrition Facts : Calories 552.2, Fat 27.6, SaturatedFat 9.8, Cholesterol 78.3, Sodium 324.7, Carbohydrate 46.4, Fiber 8, Sugar 6, Protein 28.6

OLD-FASHIONED OVEN BEEF STEW



Old-Fashioned Oven Beef Stew image

You can get down-home beef stew into the oven within 15 minutes. It then conveniently bakes unattended for hours.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h15m

Yield 6

Number Of Ingredients 8

1 1/2 lb beef stew meat
3 tablespoons Gold Medal™ all-purpose flour
2 bags (1 lb each) frozen vegetables for stew
1 can (14.5 oz) Muir Glen™ diced tomatoes, undrained
2 cans (10 oz each) condensed beef consommé
1 tablespoon sugar
1/8 teaspoon pepper
2 dried bay leaves

Steps:

  • Heat oven to 325°F. In 5-quart Dutch oven or 13x9-inch (3-quart) glass baking dish, toss beef with flour. Add frozen vegetables.
  • In large bowl, mix remaining ingredients. Pour over beef and vegetables; gently stir until mixed.
  • Cover; bake 3 hours 30 minutes to 4 hours or until beef is tender. Remove bay leaves before serving.

Nutrition Facts : Calories 340, Carbohydrate 29 g, Cholesterol 65 mg, Fiber 4 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 7 g, TransFat 1/2 g

OLD-FASHIONED BEEF STEW



Old-Fashioned Beef Stew image

A classic, the slow braise renders beef stew meat mouth-wateringly tender.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 14

1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 pounds stewing beef, cut into 1-inch cubes
1/4 cup vegetable shortening
1 tablespoon freshly squeezed lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 large onion, sliced
2 bay leaves
1/4 teaspoon ground allspice
12 small carrots, peeled and trimmed
12 small pearl onions, peeled
8 to 10 small new potatoes, peeled

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.

OLD FASHIONED BEEF STEW



Old Fashioned Beef Stew image

A stew that will heat you up on a cold winter day. To thicken stew for a gravy base, mix 1 heaping tablespoon of cornstarch with 1/3 cup cold water and mix in for the last 1/2 hour of cooking time.

Provided by Tara

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 6h20m

Yield 8

Number Of Ingredients 15

2 pounds cubed beef stew meat
4 cups boiling water
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 clove garlic, crushed
1 onion, diced
1 bay leaf
1 tablespoon salt
1 teaspoon sugar
½ teaspoon ground black pepper
½ teaspoon paprika
⅛ teaspoon ground allspice
6 potatoes, cubed
2 carrots, sliced
½ cup whole kernel corn

Steps:

  • In a slow cooker, combine the stew meat, boiling water, lemon juice, Worcestershire sauce and garlic. Stir in the onion, bay leaf, salt, sugar, ground pepper, paprika and allspice. Add the potatoes, carrots and corn.
  • Cook on HIGH for 2 hours.
  • Switch the slow cooker to LOW and cook for another 3 1/2 hours. Remove bay leaves before serving.

Nutrition Facts : Calories 441.6 calories, Carbohydrate 28 g, Cholesterol 98.6 mg, Fat 21.3 g, Fiber 2.6 g, Protein 33.6 g, SaturatedFat 8.3 g, Sodium 969.1 mg, Sugar 3.5 g

COUNTRY STYLE BEEF STEW



Country Style Beef Stew image

This country style beef stew recipe is made with stew beef, carrots, onions, and thyme, along with potatoes and other ingredients.

Provided by Diana Rattray

Categories     Entree     Dinner     Soup

Time 2h35m

Yield 6

Number Of Ingredients 12

2 to 3 tablespoons vegetable oil
2 pounds lean stewing beef (cut into 1-inch cubes)
2 teaspoons salt
1 bay leaf
1/4 teaspoon dried leaf
thyme (crushed)
1 can (10 1/2 ounces) condensed beef broth (concentrated if using homemade)
3 1/4 cups water (divided)
4 medium carrots (sliced)
2 medium potatoes (cubed)
12 small white onions
1/4 cup cornstarch

Steps:

  • In a large skillet or sauté pan, heat the oil over medium heat. Add beef; brown the meat well on all sides.
  • Add salt, bay leaf, and thyme, along with the condensed beef broth and 3 cups of the water.
  • Cover and bring to a boil.
  • Reduce heat and simmer for 1 1/2 hours. Add carrots, potatoes, and onions; simmer for about 30 minutes longer, or until vegetables are tender.
  • Combine cornstarch and remaining 1/4 cup of water in a small bowl or cup; stir until smooth.
  • Stir the cornstarch mixture into the stew. Bring to a boil, stirring constantly. Boil for 1 minute.

Nutrition Facts : Calories 465 kcal, Carbohydrate 19 g, Cholesterol 135 mg, Fiber 2 g, Protein 46 g, SaturatedFat 7 g, Sodium 1042 mg, Fat 22 g, ServingSize 6 Bowls (6 Servings), UnsaturatedFat 13 g

OLD-FASHIONED BEEF STEW



Old-Fashioned Beef Stew image

I took my Grandmother's recipe, trimmed the fat and enhanced the flavor.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Yield 6

Number Of Ingredients 14

1 pound lean beef chuck, trimmed and cut into 1 inch cubes
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
2 onions, thinly sliced
2 cups fresh sliced mushrooms
2 cloves garlic, minced
2 teaspoons tomato paste
2 cups beef broth
4 cups sliced carrots
2 russet potatoes, sliced into 1/4 inch slices
1 cup chopped fresh green beans
1 tablespoon cornstarch
1 tablespoon cold water
¼ cup chopped parsley

Steps:

  • Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
  • Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
  • Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
  • Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
  • In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 29.8 g, Cholesterol 53.7 mg, Fat 15.7 g, Fiber 5.6 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 393.4 mg, Sugar 6.9 g

MOM'S OLD FASHIONED BEEF STEW



Mom's Old Fashioned Beef Stew image

This stew is just like one my mom used to make when my sister and I were little girls and she was the busy mom on the run!

Provided by BrendaM

Categories     Stew

Time 9h15m

Yield 6 serving(s)

Number Of Ingredients 16

1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 lbs stewing beef, cut into 1/2 inch cubes
2 tablespoons vegetable oil
2 cups beef stock
4 medium carrots, peeled and sliced
4 medium potatoes, peeled and chopped
2 stalks celery, chopped
1 large onion, diced
1 (19 ounce) can tomatoes, diced,with juice
1 bay leaf
1 tablespoon Worcestershire sauce
1/2 cup chopped fresh parsley or 2 tablespoons dried parsley
1 cup frozen peas
salt and pepper

Steps:

  • In a heavy plastic bag, combine flour, salt and pepper.
  • In batches, add beef to flour mixture and toss to coat.
  • Transfer to a plate.
  • In a large nonstick skillet, heat half the oil over medium high heat.
  • Cook beef in batches, adding more oil as needed, until browned all over.
  • With a slotted spoon, transfer beef to a slow cooker.
  • Add 1 cup stock to pan and stir to scrape up any brown bits.
  • Transfer stock mixtures to slow cooker.
  • Add carrots, potatoes, celery, onion, tomatoes (with juice) remaining stock, bay leaf, Worcestershire sauce and parsely; mix well to combine.
  • Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours until vegetables are tender and stew is bubbling.
  • Remove bay leaf and discard.
  • Add peas.
  • Cover and cook on high 15 to 20 minutes longer or until slightly thickened and peas are heated through.
  • Season to taste with salt and pepper.

GRANDMA'S HOMEMADE BEEF STEW



Grandma's Homemade Beef Stew image

Just like grandma used to make. Very little work goes into this homemade beef stew but it was always made with love. Serve with saltine crackers or yeast rolls.

Provided by COTTNBLOSM

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h25m

Yield 8

Number Of Ingredients 12

2 pounds cubed beef stew meat, trimmed
6 cups water
1 large yellow onion, cut into large chunks
salt and ground black pepper to taste
6 large carrots, cut into 1/2-inch pieces
5 red potatoes, cut into small chunks
5 stalks celery, cut into 1/2-inch pieces
1 (15 ounce) can green beans, drained
1 (15 ounce) can corn, drained
1 (15 ounce) can sweet peas, drained
1 (14.5 ounce) can crushed tomatoes
1 (6.5 ounce) can tomato sauce

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.

Nutrition Facts : Calories 366 calories, Carbohydrate 32.6 g, Cholesterol 62.6 mg, Fat 16.4 g, Fiber 7.2 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 657 mg, Sugar 8.4 g

OLD FASHIONED BEEF STEW



Old Fashioned Beef Stew image

This is an adopted recipe. Please try it and give me your feed back. It looks delicious! (I prepared this and made a few notes below. It is a good basic beef stew to which cooks can add other things and make it their own - for example, I added thyme and frozen peas - acerast.)

Provided by Acerast

Categories     Stew

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb lean beef chuck, cut into 1 inch cubes
2 tablespoons all-purpose flour
4 tablespoons cooking oil, divided
2 large yellow onions, thinly sliced
2 cups sliced mushrooms
2 garlic cloves, minced
2 tablespoons tomato paste
2 cups carrots, sliced
2 potatoes, cut into 1/2 inch cubes
1 cup green beans, cut into 1 inch
1 tablespoon cornstarch
1 tablespoon cold water
2 cups beef broth
1/4 cup fresh parsley, chopped (optional)

Steps:

  • Coat beef with flour, shaking off excess.
  • In a large kettle, heat 2 tbsp oil over medium-high heat.
  • Add beef and saute until browned about 6 minutes.
  • Remove and transfer on a plate.
  • In the same kettle, add 2 tbsp oil and add onion and mushrooms.
  • Saute for for 6 minutes.
  • Add garlic and saute for 1 minutes.
  • Pour off fat.
  • Return beef to kettle, stir in tomato paste, broth and and water just enough to cover.
  • Bring to a boil.
  • Reduce heat and simmer until beef is tender. (I simmered for about 2 hours for tender meat - acerast).
  • Add carrots, potatoes, and green beans.
  • Cover partially and simmer for 10 minutes or until vegetables are tender. (The vegetables took about 20 minutes to cook and I simmered them an additional 30 to help them develop flavor - acerast).
  • In a small bowl, mix cornstarch and cold water.
  • Stir in stew.
  • Bring to a boil for 1 minute.
  • Sprinkle with parsley and serve.

Nutrition Facts : Calories 564.3, Fat 25, SaturatedFat 5.7, Cholesterol 114.8, Sodium 475.2, Carbohydrate 41.3, Fiber 6.7, Sugar 8.5, Protein 44.2

MOM'S OLD-FASHIONED BEEF STEW



Mom's Old-Fashioned Beef Stew image

This is the beef stew I've been making for over 30 years! Dark-brown beef and vegetables in lots of rich gravy,it's total comfort food on a chilly night and freezes very well. Originally from the 12th edition of the Fanny Farmer cookbook, published in 1980, I've modified it over the years to what we consider "perfect"! :) I've also done this in the pressure cooker when time was short. Add some crusty rolls to mop the gravy up and you have a yummy meal.I usually add some Kitchen Bouquet or Gravy Master while the meat is simmering to make an even richer flavored gravy and thicken it toward the end of cooking with some Wondra or a flour slurry.You can also start this the day before up until adding the vegetables. Remove the bones from the pot and refrigerate overnight. Before proceeding, skim off any fat that has congealed on the surface and continue with the recipe.I usually use half beef broth and half water.

Provided by Leslie in Texas

Categories     Stew

Time 3h45m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/3 cup flour
1 teaspoon salt
1/4 teaspoon ground pepper
2 lbs stewing beef or 2 lbs chuck roast, cut into bite-sized cubes
1 (1 -2 lb) package beef bones with marrow (optional)
2 -4 tablespoons canola oil
10 -12 cups beef broth or 10 -12 cups water, heated until boiling
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 large onion, diced (about 3/4 inch pieces)
2 bay leaves
1/4 teaspoon allspice
12 carrots, peeled and cut into bite-sized pieces
4 potatoes, peeled and cut into bite-sized pieces

Steps:

  • Mix flour, salt and pepper in a large ziplock bag.
  • Add beef cubes, about 8 at a time, and shake in the flour mixture.Remove from bag and set aside.Flour-coat the rest of the beef cubes in a similar manner.
  • Heat the oil in a large, heavy-bottomed pot with a lid or a Dutch oven.
  • Add the beef bones and brown on all sides; remove from oil and set aside.
  • Add more oil to the pan if needed and heat.
  • When the oil is very hot, add the beef cubes, a few at a time so as to not crowd them, brown on all sides and remove.
  • When the last batch of meat is a richly dark brown color, return bones and browned beef cubes to the pot, and pour on the boiling broth or water.
  • *Stand back when you do this, because it will spit and sputter!*.
  • Stir and add the lemon juice,worcestershire sauce,bay leaves and allspice.
  • Lower the heat, cover and simmer for 1 1/2 to 2 hours, or until the meat is tender,.
  • Add the onion, carrots and potatoes and cook for another 30 to 45 minutes or until the vegetables are fork-tender.
  • Remove bones from the stew and discard.
  • Thicken stew with a flour slurry,if desired, and serve.

CLASSIC BEEF STEW



Classic Beef Stew image

This easy beef stew recipe is my favorite. The rich beef gravy helps the hearty flavor of the potatoes and carrots to come through. It's the perfect homemade dish for a blustery winter day. -Alberta McKay, Bartlesville, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

2 pounds beef stew meat, cut into 1-inch cubes
1 to 2 tablespoons canola oil
1-1/2 cups chopped onions
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
3 tablespoons quick-cooking tapioca
1 garlic clove, minced
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
6 medium carrots, cut into 2-inch pieces
3 medium potatoes, peeled and cut into 2-inch pieces
1 cup sliced celery (1-inch lengths)

Steps:

  • In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 245 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 751mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.

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2021-12-01 4 medium onions. 4 medium potatoes. 1 (10 1/2-ounce) can condensed beef broth. 2 cups water. 3/4 teaspoon Worcestershire sauce. 1/2 teaspoon salt, or to taste. 1 dash freshly ground black pepper. 4 whole cloves. 3 …
From thespruceeats.com


OLD-FASHIONED SLOW COOKER BEEF STEW RECIPE - THE SPRUCE EATS
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2022-02-02 The Spruce. Combine the 3/4 cup of flour, 1 teaspoon of paprika, and the garlic powder in a food storage bag; add stew beef and toss to coat. The Spruce. Heat the vegetable oil or olive oil in a large skillet over medium-high …
From thespruceeats.com


OLD-FASHIONED BEEF STEW RECIPE - THE SPRUCE EATS
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2021-08-25 Bring back to a gentle simmer, cover, and cook on very low for about 1 hour. Add potatoes, celery, and carrots and simmer, covered, for another 30 minutes, or until the meat and vegetables are tender. Taste and adjust …
From thespruceeats.com


OLD FASHIONED BEEF STEW | WISHES AND DISHES
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2013-03-19 Instructions. Brown meat in hot oil. Add broth, wine, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1½ hours. Remove bay leaves and garlic clove. Add carrots, …
From wishesndishes.com


OLD FASHIONED BEEF STEW - CHEF MICHAEL SMITH
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Procedure. Preheat a large thick-bottomed pot over medium-high heat. Meanwhile, pat the beef dry with a clean towel and then cut it into large cubes and season it with the salt and pepper. Add a splash of oil to the potenough to cover the …
From chefmichaelsmith.com


OLD-FASHIONED BEEF STEW | BETTER HOMES & GARDENS
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Step 1. Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan or Dutch oven brown meat in hot oil; drain fat. Stir in vegetable juice, water, onion, Worcestershire sauce, bouillon granules, …
From bhg.com


FRENCH BEEF STEW WITH OLD-FASHIONED VEGETABLES
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2016-01-09 Bring to a boil, reduce the heat to low, cover and simmer for 1 hour. Towards the end of the hour, chop up the vegetables. For contrast and variety, I like to chop each of the vegetables into different shapes and sizes. Add the …
From daringgourmet.com


PAULA DEEN'S OLD TIME BEEF STEW - COZY COUNTRY LIVING
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2012-12-10 Remove bay leaves and garlic clove. Add carrots, potatoes, and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid (if you are low on liquid you can add a little beef stock). Using a …
From cozycountryliving.com


OLD-FASHIONED HOMEMADE BEEF STEW - CLASSIC-RECIPES
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2018-06-07 Instructions: Put the beef shanks and chopped onions a Dutch oven; cover with about 4 to 6 cups of water. Bring the water to a boil. Cover the pan, reduce the heat to low, and simmer the beef for 1 1/2 to 2 hours. Remove the …
From classic-recipes.com


OLD FASHIONED BEEF STEW, BEST BEEF STEW RECIPE | JENNY CAN COOK
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2013-12-12 February 1, 2016 at 7:25 pm. I think I would just increase everything by another half, i.e. 1 1/2 pounds of beef, etc., but you might not need 3 3/4 cups of stock. You just need enough stock to cover the meat and you can always check …
From jennycancook.com


OLD-FASHIONED BEEF STEW
Ingredients. 1 pound lean beef chuck, trimmed and cut into 1 inch cubes; 2 tablespoons all-purpose flour; 2 teaspoons vegetable oil; 2 onions, thinly sliced
From worldrecipes.org


CLASSIC STOVETOP BEEF STEW - VALERIE'S KITCHEN
2019-03-23 Add the red wine and stir well. Transfer the mixture to the slow cooker with the beef. Add the beef broth, Worcestershire sauce, potatoes, carrots, remaining spice mix and the bay leaf to the slow cooker. Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours, or until the beef and veggies are fork tender.
From fromvalerieskitchen.com


OLD FASHIONED STOVETOP BEEF STEW RECIPE - GRANNY'S IN THE KITCHEN
2021-02-04 Instructions. Place cubed stew meat into a large bowl. Add 2 Tablespoons of cornstarch, 1 to 2 teaspoons of Italian seasoning, and 1 teaspoon of salt. Mix until all the beef is covered. Allow meat and cornstarch mix to sit on the counter for an hour. Heat your heavy bottomed pot on the stove over medium heat.
From grannysinthekitchen.com


BEST EVER ONE POT BEEF STEW - THE COUNTRY COOK
2016-02-10 Cut up stew meat into 1" chunks. In a large Ziploc bag, add flour, seasoned salt and pepper. Seal bag and shake to combine ingredients. Add in stew meat. Shake well to coat with flour. In a large pot, over high heat, pour in vegetable oil. Once the oil is hot, add floured beef chunks (in two batches).
From thecountrycook.net


DUTCH OVEN BEEF STEW - THE SEASONED MOM
2021-01-04 Place the flour in a bowl or large Ziploc bag and season with about ½ teaspoon of kosher salt and ½ teaspoon of pepper. Add the beef and toss to coat well. Remove coated beef from the bowl and discard any extra flour. Sear beef in the butter/bacon fat until browned on all sides (about 5 minutes).
From theseasonedmom.com


THE BEST BEEF STEW RECIPE | CLASSIC BEEF DINNERS | DAMN DELICIOUS
2020-02-29 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.
From damndelicious.net


OLD FASHIONED BEEF STEW - COOK BETTER THAN MOST RESTAURANTS
Mix the flour, Italian spice and 2 tbs of salt together and put in a shallow bowl or plate. Dredge the beef in the flour mix, shake off excess. Working in batches brown the beef and set aside. Add more olive oil as needed to the pan. Once the beef is …
From cookbetterthan.com


OLD FASHIONED BEEF STEW - THE DARING GOURMET
2021-12-29 Add the wine, bring it to a rapid boil, scraping up the browned bits from the bottom of the pan, and boil for 2 minutes or until the wine is mostly evaporated. Return the beef to the Dutch oven. Add the broth, tomato paste and seasonings. Bring it to a boil, reduce the heat to low, cover and simmer for 90 minutes.
From daringgourmet.com


COUNTRY STEW RECIPE - COUNTRY RECIPES
To get the best flavor from your stew, allow it to slowly cook all day and then serve it warm in the evening. This will allow the flavors to meld together and provide you with a delicious dish that is going to really impress everyone sharing some of this delicious country food. Ingredients: Top Notch Country Beef Stew * 3 tablespoons vegetable ...
From countryrecipes.net


AMERICAN BEEF STEW RECIPE - THERESCIPES.INFO
Old-Fashioned Beef Stew Recipe - NYT Cooking hot cooking.nytimes.com. Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer. Cover and cook, skimming broth from time to time, until the …
From therecipes.info


OLD-FASHIONED COUNTRY BEEF STEW RECIPE - CLASSIC-RECIPES
Instructions: In a large skillet or Dutch oven, heat oil over medium heat. Add beef and brown well on all sides. Add salt, bay leaf, and thyme, along with the condensed beef broth and 3 …
From classic-recipes.com


OLD-FASHIONED BEEF STEW RECIPE | MYRECIPES
Instructions Checklist. Step 1. Brown meat in bacon drippings in a large Dutch oven over medium heat. Stir in next 10 ingredients; mix well, and bring to a boil. Reduce heat; cover and simmer over low heat 1 hour and 40 minutes or until meat and vegetables are tender. Add green pepper, peas, and sherry. Cover and cook an additional 15 minutes.
From myrecipes.com


OLD-FASHIONED BEEF STEW • SUGAR-SUNSHINE-AND-FLOWERS
2019-02-20 Mix flour, 1 teaspoon salt and the pepper in a gallon zip-lock bag. Add cubed meat, close bag, and shake to coat meat with flour mixture. Put vegetable oil in Dutch oven or large pot on medium-high heat on stove. Add coated meat; brown meat thoroughly stirring occasionally. Add hot water to meat mixture; heat to boiling.
From sugarsunshineandflowers.com


OLD FASHIONED BEEF STEW RECIPE | VIDEO | MEAN GREEN CHEF
2019-06-24 Instructions. Preheat the oven to: 250°F/120°C. Add all of the ingredients, celery, carrots, Idaho potatoes, onion, Panko, San Marzano tomatoes, chuck roast, Kosher sea salt, black pepper, sugar, minute tapioca, and Worcestershire sauce to a large Dutch Oven.....
From meangreenchef.com


OLD FASHIONED BEEF STEW - THE STAY AT HOME CHEF
Slow Cooker Instructions. Follow steps 1 and 2 to brown the beef and give an initial cook of the garlic and tomato paste. Then combine this and all remaining ingredients in a slow cooker. Cook on low for 6 to 8 hours. Follow step 5 to create a cornstarch slurry. Add to stew and cook another 30 minutes, until thickened.
From thestayathomechef.com


COUNTRY BEEF STEW SLOW-COOKER — MORE THAN GOURMET
Whisk in the tomato paste. Pour the broth/vegetable mixture over the beef in the slow cooker. Add the potatoes, bay leaves, and thyme and stir to combine. Cover and cook on high for 4 to 5 hours or on low for 7 to 9 hours. Transfer the beef and vegetables to a serving platter. Discard the bay leaves and season the remaining sauce in the slow ...
From morethangourmet.com


OLD FASHIONED CROCKPOT BEEF STEW - JULIAS SIMPLY SOUTHERN
2019-09-19 Add 2 cups of water to the stew mixture then cover and turn the Crockpot on the low setting and cook 8-10 hours. The last 30 minutes of cooking, combine 1/4 cup of the reserved flour mixture with 1/2 cup of water and whisk to form a slurry mixture then pour into the stew mixture. Stir to combine and allow to simmer until thickened.
From juliassimplysouthern.com


SLOW-COOKED COUNTRY BEEF STEW - MORE THAN GOURMET
Methods/Steps. Coat the beef with flour and pat off the excess. Heat the oil over medium heat in a large, heavy pan. Add the beef and cook, turning to brown all sides, 8 to 10 minutes. Remove beef from the pan and transfer it to a 6- to 8-quart slow cooker. Add the bacon to the pan, cook until it is crisp, then drain it on paper towels.
From morethangourmet.com


OLD FASHIONED BEEF STEW RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Old Fashioned Beef Stew Recipe are provided here for you to discover and enjoy ... Hearty Beef Veggie Soup Recipe Best Turkey Soup Recipe Leftover Vegetable Soup Casserole Three Mushroom Soup Steak Tip Soup Vegetable And Ground Turkey Soup Lipton Dry Soup Mix Campbells Mushroom Soup Meatloaf Meatloaf With Cream Of …
From recipeshappy.com


CROCK POT COUNTRY BEEF STEW RECIPE - THE SPRUCE EATS
2022-03-09 Make this country-style beef stew with good, lean stewing beef (chuck), or use round steak if that's what you have on hand. Vegetables include potatoes, carrots, onions, and celery, along with peas, which go into the stew about 15 to 20 minutes before the end of the cooking time. Substitute with mixed vegetables if you'd like. The tapioca is a ...
From thespruceeats.com


BETTY CROCKER OLD FASHIONED BEEF STEW - THERESCIPES.INFO
https://www.bettycrocker.com › recipes › classic-beef-stew › 38aa1b3f-3f9b-44d8-a9c6-2f4e879613de. All information about healthy recipes and coo All information about healthy recipes and coo Betty Crocker Old Fashioned Beef Stew - TheRescipes.info
From therecipes.info


OLD FASHIONED DUTCH OVEN BEEF STEW RECIPE - ROCKY HEDGE FARM
2022-03-30 Instructions. Heat fat in a dutch oven, or large cast iron skillet. I use a large cast iron skillet since I double or triple this recipe. It is best that the meat be browned in a single layer. Add garlic and meat. Brown meat on all sides in hot fat. Add …
From rockyhedgefarm.com


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