Simple Flavorful Beef Stew Recipes

SIMPLE BEEF STEW

Steps:

• Heat oil in a large pot over medium-high heat. Add meat, flour, onion, and garlic; cook and stir until browned, 10 to 15 minutes.
• Add broth, tomatoes, potatoes, celery, and carrots, then stir in Creole seasoning and basil. Bring to a simmer. Reduce heat to maintain simmer and cook, uncovered, until potatoes are soft, meat is tender, and gravy is thick, about 1 hour.

SIMPLE, FLAVORFUL BEEF STEW

Steps:

• Preheat oren to 325 degrees. Whisk flour, pepper, celery salt, and salt together in medium bowl. Dredge beef in flour mixture, set aside.
• Heat oil and butter in large skillet over medium heat. Brown meat in batches (or use 2 pans) until well browned, not scorched. Remove meat with slotted spoon or spatula, place in ovenproof. non-reactive dutch oven or covered casserole.
• Saute onion in remaining oil until translucent and barely golden. Add garlic, and saute about I minute more.
• Stir in boiling water. Add red wine, tomato sauce, bouillion paste, Worcestershire sauce, thyme, salt and bay leaves. Stir, scraping up any browned bits on pan. Carefully pour mixture over meat in dutch oven, and combine. Add potatoes and carrots, combine, cover, and place in hot oven.
• Cook at 325 degrees for 2 hours, stirring twice during cooking.
• Remove from oven. Add frozen peas and parsley, stir and let sit for 5 minutes before serving.
• Serve with sour cream if available.

OLD-FASHIONED BEEF STEW

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.