Time 2h30m Number Of Ingredients 10 Steps:
Place cubed stew meat into a large bowl. Add 2 Tablespoons of cornstarch, 1 to 2 teaspoons of Italian seasoning, and 1 teaspoon of salt. Mix until all the beef is covered. Allow meat and cornstarch mix to sit on the counter for an hour. Heat your heavy bottomed pot on the stove over medium heat. Add 2 Tablespoons of light or extra virgin olive oil to the pot. Once oil is warm, add the beef cubes to the pot. Cook until they start to brown, then flip. Brown on each side. Remove the browned meat from the pot and set aside on a plate until you are ready to add it back to the stew. Add the chopped onions to the beef drippings in the pot. Stir them over medium low heat for about five minutes until they are soft. Add the chopped garlic to the pot and stir for one minute. Add the meat back to the pot. Add about 2 cups of the beef broth to the pot so that the meat is covered. Bring the meat mixture to a low simmer, cover, and cook for an hour. At the hour point, peel your potato and carrots. Chop them into uniform size pieces. Add the potatoes to the meat mixture. Add more broth if necessary, so that the potatoes and meat are covered. Bring back to a simmer. In a small saucepan, add the carrots and about ½ cup of water. Bring to a simmer and cook for about half an hour or until the carrots are cooked through. Check to see if potatoes are cooked through. When they are, add the cooked carrots to the beef stew. Salt and pepper to taste. Enjoy!
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.
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.
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 1h5m Yield 2 servings. Number Of Ingredients 10 Steps:
In a large saucepan, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth, potato, carrot, rice, salt if desired and pepper. Bring to a boil. Reduce heat; cover and simmer 40-45 minutes or until rice and vegetables are tender.
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.
More about “grannys beef stew recipes”
Time 3h15m Yield 8 Number Of Ingredients 12 Steps:
Heat oil in a large pot over medium heat. Coat beef with flour. Place in the pot, and evenly brown on all sides. Place 2 cups boiling water, Worcestershire sauce, and garlic powder into pot with beef. Season with salt and pepper. Reduce heat to low, and simmer beef for 2 hours, or until tender. Add onion, carrots, diced tomatoes and potatoes to pot. Continue cooking 30 minutes to 1 hour, until vegetables are soft.
