Ww Texas Beef Stew Recipes

TEXAS BEEF STEW

Steps:

• In a Dutch oven or large saucepan, cook beef until no longer pink, adding oil if desired; drain. Add onion, garlic powder, pepper and water; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat is almost tender. , Add tomatoes, cumin and salt; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender.

TEXAS STEW

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients., Cover and cook on low until heated through, 6-8 hours.

TEXAS COWBOY STEW

Steps:

• Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot.
• Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets.

TEXAS BEEF STEW

Steps:

• Combine first 10 ingredients in a large slow cooker.
• Cook, covered, on high for 3 or 4 hours or until meat is tender.
• Stir together flour and water. Stir into meat mixture and cook on high setting 1 hour or until thickened.

OLD-FASHIONED BEEF STEW

Steps:

• Preparation: Brown beef on all sides in hot oil in a Dutch oven. Add the 3 cups of water and the next nine ingredients. Bring to a boil, cover and reduce heat. Simmer 1-1/2 hours, stirring occasionally. Remove from heat and discard the garlic clove and bay leaves. Add the carrots and potatoes, cover and simmer 30 to 45 minutes until vegetables are tender. Carefully remove beef and vegetables with a slotted spoon. Cover and keep warm. Drain off or skim fat from drippings, reserving 1-3/4 cups drippings in the Dutch oven. Combine the 1/4 cup water with the flour, and stir until smooth. Stir a few tablespoons of the drippings into the flour mixture, and stir again until smooth. Add the flour mixture to the drippings in the Dutch oven, stirring constantly, until smooth. Cook over medium heat 3 minutes or until thickened, stirring occasionally. Return meat and vegetables to Dutch oven, and stir to combine. Makes 9 cups.

WW TEXAS BEEF STEW

Steps:

• Sprinkle the beef with the salt & pepper. Spray a dutch oven with Pam. Sear the beef, in batches, over med-hi heat until browned, about 3 minutes. Transfer each batch to a plate.
• Add the next 6 ingredients and cook until golden. Stir in the beef, tomatoes, and bay leaf. Bring to a boil. Simmer, covered, until beef is tender, approximately 1 1/2 hours.
• Cut 1 ear of corn crosswise into 1 inch pieces. Remove the kernels form the remaining cob. Add all the corn to the stew and cook 10 minutes. Stir in the cilantro and vinegar. Discard the bay leaf.

TED'S BEEF STEW

Steps:

• Combine the flour, garlic powder, 1 teaspoon salt, and 1 teaspoon pepper in a resealable plastic bag. Place the beef in the bag and shake to coat.
• Heat the oil in a large stockpot over medium heat; brown the beef in the hot oil and remove to a plate lined with paper towels. Add the onion to the remaining oil and cook until browned. Pour the beef broth into the stockpot. Stir in the rosemary, thyme, and bay leaves. Season with salt and pepper. Return the beef to the pot. Bring the mixture to a boil; reduce heat to low, cover, and simmer 1 hour.
• Add the potatoes, carrots, and celery to the pot. Whisk together the cornstarch and cold water in a small bowl and mix into the stew. Cover and simmer 45 minutes more. Stir in the frozen peas and cook another 15 minutes.