Country Beef Stew Food

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.

COUNTRY BEEF STEW

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a Dutch oven or heavy oven-safe pan into oven as it preheats.
• Toss beef cubes with canola oil in a bowl to coat. Stir garlic and herb seasoning with flour in a shallow bowl; dredge beef in seasoned flour to coat. Place beef into the hot Dutch oven and bake for 30 minutes, turning beef cubes over twice. Stir mixed vegetables, diced tomatoes, potatoes, and pearl onions into beef; cover with lid and return to oven.
• Place beef into the hot Dutch oven and bake for 30 minutes, turning beef cubes over twice. Stir mixed vegetables, diced tomatoes, potatoes, and pearl onions into beef; cover with lid and return to oven.
• Reduce oven heat to 325 degrees F (165 degrees C).
• Bake stew in the oven until meat is tender, about 2 1/2 hours.

BEEF STEW

Steps:

• Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.
• Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)
• Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.
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HOME MADE BEEF STEW RECIPE

Steps:

• Melt the butter in a large sauce pot over medium heat.
• Add in the stew beef cubes, brown for about 10 minutes.
• Add 4 cups of warm tap water.
• Add sliced onions.
• Add Worcestershire Sauce
• Add Salt
• Add Sugar
• Add Black Pepper
• Add Paprika
• Cover, let simmer on medium-low heat for 1 hour.
• Add carrots
• Add Potatoes
• Add Tomato Paste
• Add Beef Granules, stir all ingredients well.
• Cover again, simmer for about 45 minutes or until potatoes are tender.
• Serve warm and Enjoy!

CROCK POT COUNTRY BEEF STEW

Steps:

• 1. Put all ingredients except peas into a slow cooker. Cover and cook on low for 8 to 10 hours. Turn to high and add frozen peas 30 to 45 minutes before serving. Source:http://www.crock-pot-recipes.us/country-beef-stew/

ROMAN COUNTRY BEEF STEW

Steps:

• In a large pot, brown the meat in oil.
• Stir in tomatoes with juice, (I like to cut the tomatoes into smaller pieces),tomato sauce, water, onion spices.
• Heat to boiling, reduce heat and cover and simmer until meat is tender about 1 1/2-2 hours.
• Stir in macaroni and bring to a boil, reduce heat, cover and simmer 20 mintes, stirring occasionaly.
• (hint, do not use more than 4 oz. of macaroni).
• Stir in green beans and cook another 15-20 minutes.
• Serve with parmesan cheese.
• Goes well with french bread and a salad.

COUNTRY-STYLE STEW

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours or until vegetables are tender.

COOK'S COUNTRY GUINNESS BEEF STEW

Steps:

• 1. 1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Season beef with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Add onions and ¼ teaspoon salt and cook, stirring occasionally, until well browned, 8 to 10 minutes.
• 2. 2. Add tomato paste and garlic and cook until rust-colored and fragrant, about 2 minutes. Stir in flour and cook for 1 minute. Whisk in broth, ¾ cup Guinness, sugar, and thyme, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 3 minutes. Stir in beef and return to simmer. Transfer to oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.
• 3. 3. Stir in potatoes and carrots and continue cooking until beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Stir in remaining ½ cup Guinness and parsley. Season with salt and pepper to taste, and serve.

COUNTRY-STYLE BEEF STEW

Steps:

• Preheat oven to 350°F/180°C.In a large, lightly oiled skillet, brown meat on all sides.Remove meat to an ovenproof dish.Deglaze pan with wine and brown onions, garlic and celery for 2-3 min. Add remaining ingredients, except mushrooms.Bring to a boil, stirring constantly. Season with salt and pepper and pour over beef. Bake covered.Add mushrooms after 1 hour of cooking and bake for another 45 min.Bake uncovered for the last 15 minutes.Serve over noodles or garlic mashed potatoes.This easy-to-make stew is terrific reheated!

COUNTRY STYLE BEEF STEW

Steps:

• In a large skillet or sauté pan, heat the oil over medium heat. Add beef; brown the meat well on all sides.
• Add salt, bay leaf, and thyme, along with the condensed beef broth and 3 cups of the water.
• Cover and bring to a boil.
• Reduce heat and simmer for 1 1/2 hours. Add carrots, potatoes, and onions; simmer for about 30 minutes longer, or until vegetables are tender.
• Combine cornstarch and remaining 1/4 cup of water in a small bowl or cup; stir until smooth.
• Stir the cornstarch mixture into the stew. Bring to a boil, stirring constantly. Boil for 1 minute.