Chunky Beef Stew Food

CHUNKY BEEF STEW

Steps:

• In a Dutch oven, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Add the beef, corn, tomatoes, peas, tomato sauce, ketchup, mustard and seasonings. Cover and simmer for 30 minutes. Add macaroni; simmer 10 minutes longer or until heated through.

CHUNKY STEW

Steps:

• In a large pot over medium high heat, saute the ground beef for about 5 minutes, or until tender. Drain excess fat. Add the tomato-vegetable juice and bring to a boil.
• Add the potatoes, vegetables and onion and bring back to a boil. Reduce heat to low and simmer for about 30 minutes, or until potatoes are tender. Salt and pepper to taste.

CHUNKY SIRLOIN BEEF STEW

Steps:

• In a Dutch oven, cook the beef, carrots, celery and onion in oil until beef is browned; drain. Add the broth, garlic, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until beef and vegetables are tender., Combine the cornstarch and water until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add browning sauce if desired.

CHUNKY BEEF STEW

Steps:

• Dust meat with 1 tablespoons flour. Brown in oil in a large pot. Sprinkle with 1/4 cup flour, salt and pepper. Stir to combine.
• Stir in onion, garlic, tomato paste, thyme, and bay leaf. Add water. Bring to a boil. Reduce heat and simmer, covered, for 2 1/2 hours.
• Add carrots and turnip. Simmer, covered, for 25 minutes. Add more water, if needed.
• Add potatoes. Simmer, covered, for 20 minutes, or until vegetables are done. About 15 minutes before this is done, taste broth and adjust seasonings to suit your taste.

CHUNKY BEEF STEW - INSTANT POT

Steps:

• 1. Turn Instant Pot on to Saute and add the butter. Once the butter is melted add the onions and saute for 3 minutes - stirring frequently. Toss in the mushrooms and continue to stir and cook for another 3 minutes.
• 2. Add the meat to the pot and stir for 2 minutes then hit cancel to stop the saute.
• 3. Toss in the carrots, celery, potatoes and then sprinkle with Montreal Steak Seasoning. Pour the beef consomme over all and stir. Add the tomato paste and 1 soup can of water and stir again to incorporate. The contents should be almost - but not entirely - covered by the liquid.
• 4. Attach the lid and set the the vent to seal. Set the Instant Pot control to pressure cook then set the timer for 24 minutes.
• 5. Once the stew is finished stir in the optional frozen peas and the corn if you are using those allow to set for 5 minutes.
• 6. If you prefer your stew to have a thicker sauce/gravy then now is the time to prepare the package gravy by using only half of the liquid on the instructions. Whisk together then add the liquid from the stew. Once you have it well blended pour over the stew and stir. If you are making your own roux use the liquid from the stew to complete your sauce/gravy.
• 7. Serve hot and season with salt and pepper to taste.