Time 2h10m Number Of Ingredients 13 Steps:
Place your cast iron dutch oven on the stove on medium heat. Add olive oil, onions, and celery. Let saute until onions are translucent Place stew meat in a plastic bag with flour coating each piece of meat with flour Place stew meat in the dutch oven. Saute until the meat is brown about 3-4 minutes Stir in wine, and broth Add Potatoes and carrots add Basil and bay leaves bring to a boil stir in Worcestershire and gravy master optional Reduce heat to low and cover for 2 hours The Flour from the meat should thicken your stew some what you may still need to thicken a little more depending on your preference.
Time 1h30m Yield 2 servings. Number Of Ingredients 8 Steps:
In a large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Time 8h Yield 4 quarts, 8-10 serving(s) Number Of Ingredients 28 Steps:
Cube the steak and season well with salt and pepper. Heat 1 tbsp of oil in a large, heavy pot (I used enameled cast iron). Add the steak and brown on all sides. Remove to a plate. Add the remaining olive oil and bring back to temperature, then add the onion, carrots, celery, mushrooms and peppers. Cook, stirring, for about 15 minutes, until they begin to soften. Add the cauliflower, beans, garlic, fresh tomatoes, corn and potatoes and stir inches. Pour in the diced tomatoes and broth and stir in the salt, cocoa, allspice, cumin, thyme, paprika, Worcestershire, soy sauce, ketchup and tomato paste. Bring to a boil, then reduce heat to a simmer and add back the beef. Partially cover and cook, stirring every hour or so, for 3 hours. Cover the pot completely and cook, stirring every hour or so, for 3 hours. Stir in the peas and Veloutine, bring back to a boil and cook until thickened. Taste and add salt and pepper as needed.
Time 2h25m Yield 8 Number Of Ingredients 12 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.
More about “grandmas beef stew recipes”
Time 3h30m Yield 15 serving(s) Number Of Ingredients 8 Steps:
If it is cool or cold weather, it is best to put this in the oven (or a crock pot) and let cook for a while. Take a large pot (I use a dutch oven) on med high heat and add whole bottle of ketchup. Fill empty bottle with water and rinse out bottle with it, Pour this water in pot with ketchup. Add carrots, celery, potatoes, garlic and onion. When all of this has been cooking for a 1/2 hour or so, coat meat with flour and brown in large pan with a little oil. Cover with a lid and let this simmer for a few minutes. Meat will be soooooo tender. add meat mixture (oil, drippings and all) to the veggies. Mix well. Add the salt and pepper. Let this cook until it is thick and the veggies are tender. The"secret" is the ketchup. The stew doesn’t taste a thing like ketchup though.
