Country Beef Stew With A Secret Ingredient Food

GROUND BEEF STEW

Steps:

• Stir in ground beef and season with salt to taste. Serve hot with crackers or cornbread.

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.

COUNTRY BEEF STEW WITH A SECRET INGREDIENT

Steps:

• 1. You can either cook this in a crock pot or simmer on the stove. I cook it for about 8 hours on low in the crock pot. It needs to simmer on the stove for about 90 minutes or until the meat is tender.
• 2. Heat oil in a skillet and brown the meat in batches. Move it to the crock pot or dutch oven as you go. When the meat is all browned, add the flour to the skillet. Add more oil if needed. Brown as if for gravy. Add cold water and mix well. Pour over meat.
• 3. Add everything else to the pot except the peas.
• 4. Mix and cover.
• 5. Crock pot - Cook on low for 8 hours. Add the peas and let them heat through. Enjoy!
• 6. Stove top - Bring to a boil and reduce to a simmer. Cook until meat is tender, 1 1/2 to 2 hrs. Add more water if needed. Stir in the peas and let heat through. Enjoy!

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.

" SECRET INGREDIENT" BEEF STEW

Steps:

• In a big pot or dutch oven, brown meat in salad dressing. Add the next 9 ingredients and bring to a boil. Reduce heat and simmer for 1-2 hours or till meat is tender.
• Add the potatoes, carrots, pepper and onion.
• Cover and simmer another hour or until veggies are tender. Combine flour and cold water in a shaker, stir into stew and bring to a boil till thickened. Serve.