Tanyas Beef Stew Recipes

ALITA'S TOMATO BEEF STEW

Steps:

• Combine flour, salt, and pepper in a resealable bag; add stew meat and shake until meat is coated.
• Heat oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add coated meat and loose flour from the bag to the hot oil; cook and stir until browned on all sides, 5 to 10 minutes.
• Mix tomatoes, onions, tomato sauce, water, Worcestershire sauce, garlic, paprika, sugar, and bay leaves into stew meat mixture; bring to a boil. Reduce heat to low and simmer stew, scraping bottom of Dutch oven every 30 minutes, about 1 hour.
• Stir carrots into stew and cook for 30 minutes more. Add potatoes to stew and cook until potatoes are tender, about 30 minutes. Add mushrooms to stew and cook until tender, about 15 minutes.

TANYA'S BONELESS SHORT RIBS

Steps:

• Preheat the oven broiler.
• Place ribs on a rack in a broiler pan, and broil on top oven rack 15 minutes, or until well browned. Remove from heat, and transfer to a baking dish. Reduce oven temperature to 350 degrees F (175 degrees C).
• In a saucepan over medium heat, mix the tomato sauce, tomato juice, onion, vinegar, Worcestershire sauce, and hot sauce. Season with cinnamon, cloves, and pepper. Bring to a boil. Pour over the ribs in the baking dish.
• Bake ribs in the 350 degrees F (175 degrees C) oven 45 minutes, or until meat pulls apart easily with a fork and reaches a minimum internal temperature of 160 degrees F (70 degrees C).

GRANDMA'S HOMEMADE BEEF STEW

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.

THAI BEEF STEW

Steps:

• Combine lemongrass, garlic, chiles, ginger, and lime zest in a food processor. Process until a fine paste forms.
• Place beef in a bowl and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Cook beef, turning occasionally, until browned, 10 to 15 minutes. Transfer beef to a plate.
• Cook lemongrass paste in the same Dutch oven stirring often, until beginning to soften, 5 to 8 minutes. Add soy sauce, brown sugar, fish sauce, browned beef and any juices, and 10 cups water. Bring to a boil and reduce heat. Simmer stew, partially covered and skimming occasionally, until beef is tender and liquid is slightly thickened, 2 1/2 to 3 hours.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Place coconut flakes on a rimmed baking sheet.
• Toast coconut in the preheated oven, tossing occasionally, until golden around the edges, about 4 minutes. Set aside.
• Add carrots and shallots to the stew. Continue cooking, partially covered, until vegetables are soft and beef is falling apart, 35 to 45 minutes more. Stir in green onions.
• Bring a large pot of lightly salted water to a boil. Cook rice noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes, or according to package directions.
• Divide cooked noodles into individual bowls and ladle stew on top. Top with toasted coconut and serve with lime wedges.

INSTANT POT BEST BEEF STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Melt butter in the pot. Cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
• Return all beef chuck cubes to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary.
• Close and lock the lid. Select Meat/Stew function according to the manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

NANA'S BEEF STEW

Steps:

• In a large 6 quart pot, saute the garlic in the oil until tender,then add the stew meat. After the meat browns, add the soup mix, soy sauce, V8 and spices. Bring the pot to a boil then cover. Reduce the heat to low and cook for about an hour or until the meat is tender. Add the potatoes and corn. Cook on medium for about 20 minutes until the potatoes are tender. Add the mushrooms and green pepper ad cook for an additional 5-10 minutes depending on how you like your green peppers. I like mine firm so 5 minutes for me is plenty.
• Great with rice, corn bread, cheese bread or by itself! Can be made in a crock pot - simply put the potatoes on the bottom, then the rest of the veggies, then the meat and the rest of the ingredients - set on 6 hours on high or 8 on low.

TANGY BEEF AND VEGETABLE STEW

Steps:

• Place the potatoes, carrots and onions in a 6-qt. slow cooker. In a large skillet, brown beef in oil in batches; place over the vegetables. Sprinkle with flour. , Dissolve bouillon in boiling water. Stir in the vinegar, ketchup, horseradish, mustard and sugar; pour over meat and vegetables. Cover and cook on high for 5 hours. , Add the peas, corn and mushrooms. Cover and cook on high for 45 minutes longer or until meat and vegetables are tender.

TANYA'S BEEF STEW

Steps:

• 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, half at a time, in hot oil. Return meat to saucepan. Add juice cocktail, onion, bouillon granules, garlic, basil and thyme. Bring to boiling; reduce heat. Cover; simmer 1 1/4 hours for beef or till meat is nearly tender. Add potates, carrots and celery. Cover; simmer 30 minutes more. Skim fat.