Yield 6 Number Of Ingredients 14 Steps:
Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside. Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring. Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes. Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes. In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.
Time 3h Yield 8 servings. Number Of Ingredients 15 Steps:
In a Dutch oven over medium-high heat, brown meat in oil. Add the onion, water, seasoned salt, pepper and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours. , Add the vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine flour, cold water and browning sauce until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Time 3h45m Yield 6-8 serving(s) Number Of Ingredients 14 Steps:
Mix flour, salt and pepper in a large ziplock bag. Add beef cubes, about 8 at a time, and shake in the flour mixture.Remove from bag and set aside.Flour-coat the rest of the beef cubes in a similar manner. Heat the oil in a large, heavy-bottomed pot with a lid or a Dutch oven. Add the beef bones and brown on all sides; remove from oil and set aside. Add more oil to the pan if needed and heat. When the oil is very hot, add the beef cubes, a few at a time so as to not crowd them, brown on all sides and remove. When the last batch of meat is a richly dark brown color, return bones and browned beef cubes to the pot, and pour on the boiling broth or water. Stand back when you do this, because it will spit and sputter!. Stir and add the lemon juice,worcestershire sauce,bay leaves and allspice. Lower the heat, cover and simmer for 1 1/2 to 2 hours, or until the meat is tender,. Add the onion, carrots and potatoes and cook for another 30 to 45 minutes or until the vegetables are fork-tender. Remove bones from the stew and discard. Thicken stew with a flour slurry,if desired, and serve.
Time 9h15m Yield 6 serving(s) Number Of Ingredients 16 Steps:
In a heavy plastic bag, combine flour, salt and pepper. In batches, add beef to flour mixture and toss to coat. Transfer to a plate. In a large nonstick skillet, heat half the oil over medium high heat. Cook beef in batches, adding more oil as needed, until browned all over. With a slotted spoon, transfer beef to a slow cooker. Add 1 cup stock to pan and stir to scrape up any brown bits. Transfer stock mixtures to slow cooker. Add carrots, potatoes, celery, onion, tomatoes (with juice) remaining stock, bay leaf, Worcestershire sauce and parsely; mix well to combine. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours until vegetables are tender and stew is bubbling. Remove bay leaf and discard. Add peas. Cover and cook on high 15 to 20 minutes longer or until slightly thickened and peas are heated through. Season to taste with salt and pepper.
Time 1h15m Yield 8 Number Of Ingredients 16 Steps:
Pour in enough olive oil into a large stockpot to coat the bottom; add 1 onion, carrots, garlic, red pepper flakes, Greek seasoning, rosemary, thyme, basil, Italian seasoning, bay leaf, salt, and pepper. Cook and stir onion mixture over medium heat until onion is softened and lightly browned, about 15 minutes. Pour diced tomatoes over onion mixture; add ground beef, breaking apart with a wooden spoon and stir. Bring liquid to a boil and cook until ground beef is cooked through and carrots are tender, about 10 minutes. Stir potatoes, remaining onion, and celery into tomato mixture and cook until potatoes are tender, 15 to 20 minutes. Remove stockpot from heat and let sit, 20 to 30 minutes.
Time 3h30m Yield 10 servings. Number Of Ingredients 13 Steps:
Place soup bones and water in a Dutch oven or soup kettle. Slowly bring to a boil. Reduce heat; cover and simmer for 2 hours. , Set beef bones aside until cool enough to handle. Remove meat from bones; discard bones and return meat to broth. Add the potatoes, carrots, onion, barley, tomatoes, salt, pepper, garlic and bay leaf if desired. Cover and simmer for 50-60 minutes or until vegetables and barley are tender. , Discard bay leaf. Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Number Of Ingredients 14 Steps:
On a piece of wax paper, mix together flour, salt, and pepper. Roll beef cubes in the mixture to coat. Shake off excess. In a medium Dutch oven, melt shortening over high heat. When very hot, working in batches so as not to crowd the pan, add beef and cook until brown. As each batch is finished set aside. Return beef to the Dutch oven, and add 4 cups boiling water. Stand back, as it will splatter. Stir, and add lemon juice, Worcestershire sauce, sugar, onion, bay leaves, and allspice. Reduce heat, cover, and simmer until meat is tender, 1 1/2 to 2 hours. Add carrots, onions, and potatoes, and cook until vegetables are tender when pierced with the tip of a knife, 30 to 45 minutes more.
Time 2h30m Yield 4 servings Number Of Ingredients 12 Steps:
Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches. Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer. Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
