4 Hour Beef Stew Food

BEST EVER ONE POT BEEF STEW

Steps:

• Preheat your oven to 325 degrees Fahrenheit.
• Place a large Dutch Oven pot over medium-high heat and warm the olive oil in it.
• Season the beef with salt and pepper and add to the hot pot, just so the beef covers the bottom of the pot (Don't overcrowd as this will prevent the browning process. Brown the beef in batches if necessary.).
• Brown the beef pieces on each side just until they're beautifully caramelized, sprinkling the flour over the beef as it browns, about 1 teaspoon at a time.
• Remove the beef from the pot to a plate after it has browned (don't worry about cooking it through at this point!) and add the thyme, smoked paprika, onions, garlic, carrots and celery to the pot.
• Stir the vegetables around to catch all the drippings left in the pot from the meat and add the beef back into the pot after the onions are almost translucent.
• Add the red wine, the Worcestershire Sauce, and the tomato paste. Give everything a good stir and let the liquid cook down (it's important to let the wine cook off for a good 4-5 minutes before adding the other liquid).
• Once the wine liquid has reduced for several minutes and it has thickened, add the tomato sauce, the beef stock and the potatoes.
• Give everything a good stir, scraping any bits off the bottom of the pot.
• Make sure the potatoes are nicely nestled into the liquid and add the lid to the pot. Place the pot in the oven at 325 degrees Fahrenheit for about 3 to 3 and a half hours.
• Every hour or so, lift the lid of the pot and give everything a quick stir.
• If you'd like to add the frozen green beans (they're totally optional and I only add them about 50% of the times I make this dish), stir them in during the last 30 minutes of cooking so they don't get soggy.
• You'll know the stew is done after the allotted time has passed and the beef pieces fall apart when you touch them with a fork.
• Serve in deep bowls with a piece of crusty bread for dipping, and a sprinkling of fresh parsley for garnish (if desired).

4-HOUR BEEF STEW

Steps:

• Preheat the oven to 250 degrees F. In a bowl, mix together the beef, onions, tomato sauce, carrots, and tapioca. Transfer the beef stew mixture to a casserole dish. Cover the beef mixture with the potatoes. Tightly cover the casserole with foil. Place in the oven and bake at 250 degrees F for 4 hours or until the beef is tender. Stir gently before serving.

OLD-FASHIONED BEEF STEW

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.

FOUR HOUR OVEN BEEF STEW

Steps:

• There is no need to brown the meat first. Simply combine all ingredients in a large casserole or roaster.
• Bake at 300 F for 4 hours.
• Adjust the amounts of the ingredients to make this stew your very own creation .

4 HOUR BEEF STEW

Steps:

• Place meat on bottom of 9 X 13 pan.
• Spread veggies over top.
• Mix sugar, salt and tapioca in small bowl and then sprinkle over all the meat and veggies.
• Mix V8 and ketchup in small bowl and pour over all.
• Cover tightly with foil and bake in oven at 250 for about 4-5 hours, no peeking.

SLOW-COOKER BEEF STEW

Steps:

• Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

SLOW COOKER BEEF STEW I

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

ONE HOUR BEEF STEW

Steps:

• Roughly chop garlic, onion and celery and then chop in a food processor; cut beef into small, 3/4 inch cubes or cut into strips, the size of index finger; heat oil in a Dutch oven and saute beef until browned.
• Add chopped vegetables from food processor, tomato paste, thyme, bay leaf, parsley, salt and pepper; stir well to mix; add stock and wine and bring to a boil; reduce heat and simmer, covered, for 45 minutes.
• While meat is simmering, boil carrots and potatoes until tender-crisp, 5-10 minutes; drain and add to stew; add peas; the entire cooking time for the stew is 45 minutes; if stew is too thin, dissolve starch in 1 T cold water and whisk into stew; simmer 2-3 minutes and serve.