Beef Stewsoup Food

COZY COTTAGE BEEF STEW SOUP

Steps:

• In a slow cooker, combine beef, onions, garlic, celery, carrots, green beans, mushrooms, and potatoes. Pour in the tomatoes and tomato sauce. Season with bay leaf, pepper, thyme, and marjoram. Stir together chicken broth and flour. Pour chicken broth mixture and beef consomme into slow cooker, and stir.
• Cover, and cook on Low 6 to 10 hours. Remove bay leaf before serving.

CLASSIC, HEARTY BEEF STEW

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
• Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
• Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
• Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
• Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
• Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

BEEF STEW/SOUP

Steps:

• ***If possible season the meat with salt, pepper, olive oil, garlic powder, oregano, paprika and cover in the fridge overnight. Otherwise still season the meat to your liking and go ahead.
• Start by heating the pot to medium-high heat.
• Add olive oil and fry onions 3-4 minutes until they start to soften.
• Add the carrots, celery, and peppers and let them cook for at least 8-10 minutes. (The celery should start to get soft but not mushy and the onions will look translucent).
• Add the garlic and chopped herbs (if using fresh thyme and rosemary).
• Cook for another minute or two.
• Add the meat and potatoes and stir until the meat loses the raw look.
• Add the paprika (hold back on adding any salt until after you ad the stock since they can be salty at times).
• Add the beef or chicken stock (you need just enough to cover the meat and vegetables. If more is required you can always mix a stock cube in water and add to pot).
• Add the tomato paste and let it all come to a boil, reducing the heat to allow it to simmer.
• Let it cook for half an hour or until the potatoes become soft and allow for the soup/stew to thicken up.

DELICIOUS 10 MINUTE BEEF STEW/SOUP

Steps:

• Begin cooking the first 1lb of Beef in the Microwave (Hormel cook time is 4 minutes, I only cook it for 3 minute for this recipe).
• Poor Beef Broth into 3-4 quart pot.
• Open 3 cans of No Salt Added Mixed Vegetable.
• Drain 2 and add all three (include liquid of one can) to pot.
• Set pot to boil.
• First pound of Beef should be done. Begin cooking 2nd pound.
• Mix cornstarch with equal amount of water to create a paste and add to the vegetables. If you want to be more like a beef vegetable soup, skip this step.
• Shread and add first pound of beef. When second pound is done shread and add it.
• Continue to boil gently until ready to serve. The longer your boil it, the thicker it will get.

BEEF STEW (STOVE-TOP)

Steps:

• Heat oil in a large pot (I use my 5qt cast iron dutch oven).
• Saute garlic and beef until beef is browned on all sides and some of the liquid, if any, has cooked down.
• Add onions and cook until translucent.
• You can add a little bacon grease or cooked crumbled bacon at this point if you like, for extra flavor.
• Add tomatoes, beef broth, V-8 juice, wine, red wine vinegar and seasonings; cover and simmer 1 hour.
• Add potatoes, peas and carrots and simmer 1/2 hour to 1 hour or until vegetables are tender but not mushy.
• In a small cup dissolve cornstarch in a little cold water and stir into stew to thicken.
• Taste and reseason as necessary; serve with biscuits or crusty homemade bread.

QUICK HAMBURGER STEW/SOUP

Steps:

• Cook the ground beef, onion, garlic.
• Puree tomatoes in blender, or puree half and leave some in pieces.
• Put cooked beef, tomatoes, water, bouillon, and pepper in large pot.
• Bring to a boil and reduce to low; simmer uncovered 20 minutes.
• Add orzo and vegetables, simmer 15 more minutes.
• Adjust seasoning to taste.
• Serve with French bread or crusty rolls!

BEEF BARLEY STEW/SOUP

Steps:

• heat oil in large soup pot.
• add beef to flour mixture, add to oil, brown on all sides in batches, remove add onion& celery, saute til soft, add mushrooms, carrots, beef.
• add 8 cups of liquid, spices, bring to boil and simmer for 45 minutes.
• add barley and potatoes simmer for 45 minutes.
• add peas cook til heated through.
• thicken for stew as mentioned above.