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 homemade beef stew recipes”
Time 2h45m Yield 6-7 serving(s) Number Of Ingredients 13 Steps:
Put about two cups of flour on a plate, or layer of foil, and season well with salt, pepper and garlic. Heat about a 1/4 to 1/2 inch of oil in a skillet. Flour meat in small batches and brown in hot oil. Transfer meat to soup pot, and continue until all meat is browned. Add onion, 2 cans of broth, about a cup of red wine, tomato sauce, and bay leaf to soup pot, bring to a boil, then cover and let simmer at least one hour. Remove bay leaf. Taste the broth of the stew at this point and decide if it needs a little salt or pepper. Also decide if there is enough broth, and at this point you can add more wine or beef broth. Peel carrots and slice into disks about ¼ inch thick (or you can use the little baby carrots - then you won’t have to slice them etc). Add to pot, let cook about a half hour. Peel potatoes and cut into pieces about the same size as the stew meat chunks. Add to pot, let cook until potatoes are tender. Now you need to thicken the broth just a bit. Easiest way is to take about two tablespoons of flour, in a small bowl, and add about a tablespoon of oil. This will make a paste - add enough of the broth from the stew to this mixture to thin it out, to make it almost pourable. Add this mixture to the stew, stirring constantly as you pour it in (or it will lump up). When it’s mixed in well, put the cover back on and let it cook about 10 more minutes.
