Savory Beef Stew For 2 Recipes

SAVORY BEEF STEW

Steps:

• Place flour in a large resealable plastic bag; add beef, a few pieces at a time, and shake to coat. , In a large saucepan coated with cooking spray, cook beef and onion in oil over medium-high heat until beef is browned on all sides. Stir in the water, consomme, sherry, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the carrots, parsnips, potato and turnip. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat and vegetables are tender.

SAVORY VEGETABLE BEEF STEW

Steps:

• Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
• Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
• Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.

BEEF STEW FOR TWO

Steps:

• In a large resealable plastic bag, combine 1 cup wine, lemon juice, soy sauce and Worcestershire sauce; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. In a large saucepan, brown beef in oil. Remove meat and set aside. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Add 2 cups beef broth and remaining wine. Return meat to pan., Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the potatoes, carrots, mushrooms, thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and beef are tender. Discard thyme sprigs., In a small bowl, combine cornstarch and remaining beef broth until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

SWEET AND SAVORY BEEF STEW FOR TWO

Steps:

• Heat 1 1/2 teaspoons oil in a large ovenproof saucepan over medium heat. Add beef and cook until browned on all sides, 6 to 8 minutes. Transfer to a plate.
• Reduce heat to medium-low, add the remaining 1 teaspoon oil and sliced onion to the pan; cook, stirring often, for 1 minute.
• Stir in thyme, sage, salt and pepper; cook for 30 seconds.
• Return the beef to the pan and sprinkle with flour. Cook, stirring often, until the flour browns, about 3 minutes.
• Preheat oven to 350°F.
• Pour in broth; scrape up any browned bits from the bottom of the pan. Continue cooking until the liquid bubbles and thickens slightly, about 2 minutes.
• Stir in squash. Cover the pan, or transfer mixture to an ovenproof casserole dish sprayed with cooking spray, and bake COVERED for 1 hour.
• Stir in dried fruit, cover and continue baking until the meat is tender when pierced with a fork, maybe up to 20-30 minutes more.
• Makes 2 servings, about 1 1/2 cups each.

SLOW COOKER BEEF STEW I

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

SAVORY BEEF STEW FOR 2

Steps:

• Melt shortening in 2-quart saucepan; brown meat.
• Add 1-1/2 cups water, the bouillon cube, garlic, bay leaf, salt, allspice and lemon juice; heat to boiling, stirring occasionally.
• Reduce heat, cover and simmer until meat is almost tender, 1 to 1-1/2 hours.
• Add onions, potatoes and carrots; heat to boiling.
• Reduce heat, cover and simmer 20 minutes. Add peas, cook until vegetables are tender, about 10 minutes.
• Shake 1/2 cup water and the flour in tightly covered jar until smooth.
• Stir into stew; heat to boiling, stirring constantly.
• Boil and stir 1 minute.

SAVORY BEEF STEW

Steps:

• Preheat oven to 350 degrees.
• In a dutch oven over medium heat, melt margarine.
• Cook beef in two batches until browned, stirring often.
• Remove beef from dutch oven and set aside.
• Stir in flour.
• Add broth, beer, water, onion, garlic, brown sugar, thyme and pepper.
• Heat to boil.
• Return beef to dish and add potatoes, carrots, celery and mushrooms, stir well to coat.
• Cover and bake at 350 degrees for 1 1/2 hours or until done.

CLASSIC BEEF STEW

Steps:

• Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
• Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
• Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
• Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through.
• Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.