Delicious Old Fashioned Beef Stew Food

ANGEL'S OLD FASHIONED BEEF STEW

Steps:

• In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.
• Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.
• To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
• For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.

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.

BEEF STEW THE OLD FASHIONED WAY

Steps:

• Dry meat chunks and season with salt and pepper.
• Brown in olive oil, in 2 batches, remove from pot and set aside.
• Add onion, garlic and thyme to pot and lightly brown (Add more oil if necessary).
• Deglaze pot with red wine.
• To pot, add beef broth, hoisin or soy sauce and bay leaf.
• Cover pot and simmer about 2 hours or until meat is fork tender.
• Remove 1/4 cup of the broth and set aside.
• Add potatoes, carrots, butter beans, green beans, corn, peas and tomatoes if using.
• Simmer until vegetables are tender, about 30 minutes.
• Add cornstarch to reserved broth, mix with a fork an add to pot, stirring until thickened.
• Adjust seasonings to taste.

OLD-FASHIONED BEEF STEW

Steps:

• Gather the ingredients.
• On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight-fitting lid).
• When it begins to smoke slightly, add the beef and brown on all sides. Do so in batches if necessary. Add the salt and pepper as the beef browns.
• Once browned, remove the beef with a slotted spoon or tongs and set aside.
• Add the onions and sauté for about 5 minutes, until softened.
• Reduce heat to medium-low and add the flour. Cook for 2 minutes stirring often. Add the garlic and cook for 1 minute.
• Add wine and deglaze the pan , scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.
• Simmer the wine for 5 minutes and then add the beef, thyme, rosemary, and bay leaf. Top with the broth. Bring back to a gentle simmer, cover, and cook on very low for about 1 hour.
• Add potatoes, celery, and carrots and simmer, covered, for another 30 minutes, or until the meat and vegetables are tender. Taste and adjust seasoning.
• Turn off the heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired.

DELICIOUS OLD FASHIONED BEEF STEW

Steps:

• 1. Put the beef broth and whole garlic clove in a pan and heat to a simmer.
• 2. Put flour and Onion soup mix in zip lock bag and shake until mixed well. You will be adding batches of meat to be browned to this mix just like shake and bake. ( when done do not throw away. You will use this later for thickening)
• 3. Prepare the meat by cutting off all the fat. Take the fat and brown it in a large dutch oven until brown and crisp and all the fat has been rendered.
• 4. Add the browned pieces of fat to the broth and simmer.
• 5. Keep the fat in the pan on medium heat and put the floured meat in the pan in small batches to brown. I usually put about 8-10 pieces in and when they need to be turned I push them off to one side and then add more to that side removing them to a plate to make room for more. When finished browning add the onions and toss around the pan to brown slightly. ( If you run out of fat while browning you can add a small amount of vegetable oil.)
• 6. With a slotted spoon remove the crispy fat (which will not be crispy anymore) and the garlic from the broth.
• 7. To the slightly browned onions add the meat, the broth the carrots and potatoes in that order. If you add the broth to the onions it will spatter a great deal.
• 8. Turn on low and cover. Simmer for at least 2 hours.
• 9. Add the handful of frozen green peas or more if you like for color. You can also add cut up green beans if you prefer. Continue cooking to heat these up
• 10. Take left over Flour and add 1/3 cup to 1 cup of water and stir until combined and smooth. Add slowly to stew stirring constantly so lumps don't form. Continue cooking for 1o-15 minutes to thicken.
• 11. Eat with a crusty loaf of bread and a good red wine, Enjoy!

SLOW COOKER BEEF STEW

Steps:

• For the beef In a large zip-top bag, combine flour, salt, pepper, onion powder and Italian seasoning. Add beef and shake until well coated.
• Browning the meat: (feel free to skip to step 5 and add all the ingredients to the slow cooker instead)
• In a large skillet on medium high heat, add cooking oil and brown the meat on all sides. Meat will not be cooked through. (Be sure not to crowd the skillet - you may have to work in batches). Transfer browned meat into a large 6 quart slow cooker.
• Put the uncleaned skillet back on the stove and add onions and garlic. Saute for a minute or two then add the balsamic vinegar and tomato paste until just hot enough to deglaze the pan, about 1 minute. Pour into slow cooker over the beef.
• Add the potatoes, sweet potato, carrots, celery, Worcestershire sauce, Italian seasoning, bay leaf, beef broth, (star anise if using) and stir to combine. If there is not enough liquid to cover the vegetables, add water - only as much as needed.
• Cook on low for 5 to 7 hours or high for 3 to 4 hours (stir about half way through), until potatoes are tender and meat is cooked through. (Times may vary depending on how hot your slow cooker runs - check and cook longer or shorter if necessary)
• Adjust seasonings with salt and pepper if necessary (discard star anise if used). Serve hot with fresh parsley.
• Optional: To thicken stew: Make a slurry by whisking 2 tablespoons of flour (all purpose, cornstarch, gluten free flour, 2 tsps arrowroot powder or 1-2 tsps xanthan gum) with 3 tablespoons of cool water. 20-30 minutes before serving, stir the slurry into the slow cooker, set to HIGH. Stew should thicken within 20-30 minutes.If it does not thicken, your slow cooker may not be hot enough so you will have to transfer to a large pot and heat on the stove if you want to thicken the stew. However, the stew will thicken up on its own overnight in the fridge even without the cornstarch slurry - the slurry is just a solution for immediate results.

OLD FASHIONED BEEF STEW

Steps:

• *See the pictured tutorial for more info on the tips to creating the best beef stew.
• Sprinkle the beef chunks with the salt and pepper. Sprinkle the flour over the beef to coat all sides.
• Heat the oil and butter in a large Dutch oven or heavy stock pot until hot (when you sprinkle in a few drops of water they should jump and sizzle). Add the coated beef chunks, spacing them out about 1/2 inch from each other and, working in batches so as not to overcrowd, generously brown the beef on all sides. Transfer to a plate and set aside.
• Add the onions with another tablespoon of butter to the Dutch oven (do not remove the browned/blackened bits in the bottom of the pan) and cook until soft and translucent, 5-7 minutes (add a little more oil or butter if necessary). Add the garlic and cook for another minute. Add the wine, bring it to a rapid boil, scraping up the browned bits from the bottom of the pan, and boil for 2 minutes or until the wine is mostly evaporated. Return the beef to the Dutch oven.
• Add the broth, tomato paste and seasonings. Bring it to a boil, reduce the heat to low, cover and simmer for 90 minutes.
• Add the vegetables, cover and cook for another hour. Add salt and pepper to taste.
• Serve hot sprinkled with a little chopped fresh parsley.

OLD-FASHIONED BEEF STEW

Steps:

• Add the oil to a Dutch Oven, or a large, heavy-bottom pot.
• Cook the beef in batches over medium heat until brown. Ensure to cook on all sides and move to a plate while cooking the rest. Be careful not to overcrowd the pot.
• When the beef is all browned, dissolve the beef bouillon in hot water and then add to the pot.
• Carefully place the beef back into the pot, with the liquid and seasonings.
• Bring everything to a boil before reducing the heat to a low simmer and covering with the lid.
• Leave the beef to simmer for an hour, checking occasionally and stirring to prevent anything from sticking.
• While the beef cooks, wash, peel, and cut your vegetables. Be careful not to cut them too small, so that they keep their form after cooking.
• In a small bowl, make a u201cslurryu201d using the cornstarch and 2 teaspoons of water. Mix it thoroughly until totally smooth.
• After an hour, add in the vegetables and slurry, stirring everything through.
• Cover the pot and let simmer for another hour, stirring occasionally.
• Serve in a big bowl with crusty French bread.

BEEF AND BARLEY STEW

Steps:

• Preheat the oven to about 325℉ (or about 170℃ - 160℃ for a fan oven).
• You need an oven safe casserole with a lid that you can also use on the stove top. (I use a Le Creuset casserole.) Alternatively, you can use a large frying pan for the first part, and transfer everything to a casserole with a lid before you put it in the oven.
• Heat the olive oil over medium heat in an oven safe casserole with a lid that you can also use on the stove top.
• Sauté the onion until it begins to look translucent.
• Add the beef and brown it in the oniony oil.
• When the beef has begun to brown, stir in the barley and let it get coated in the oil too.
• Now add the beer, the stock, the Worcester sauce and the tomato puree and stir though.
• Stir in the mushrooms, if using.
• Tip in the vegetables and stir gently.
• Stir through the pepper and add the bay leaf before covering with the lid.
• Put the casserole in the oven for an hour and a half, stirring every half hour. You may need to add more stock as the barley absorbs the liquid. The amount of liquid you need will be affected by what kind of vegetables you use and the amount of them that there are.
• Keep the heat nice and low, you want to cook low and slow.
• Remove the casserole from the oven, and take out the bay leaf.
• Add the peas, if using, and a bit more stock again if necessary. Put the lid back on the pan and return it to the oven for about 20 minutes, just to cook the peas and bring everything together.
• Serve in warmed bowls.

GLUTEN FREE BEEF STEW (STOVE TOP RECIPE)

Steps:

• Mince 6 cloves of garlic and 1 large onion (white or yellow).
• Wash, scrub, and dry 4-5 carrots and 4-6 red potatoes. Cut the carrots into slices and cut the potatoes into cubes.
• Using a separate cutting board cut 1 - 1.5 lbs. of beef chuck roast into bite-size cubes. Pour 1/2 cup of gluten free flour (or regular AP flour if not GF) over the meat and toss until completely coated.
• Heat a cast iron Dutch oven or heavy-bottom soup pan to medium-high and add 1 Tbsp. olive oil. Once heated, add half of the cubed meat and cook for 2-3 minutes on each side. Add 1/4 tsp. kosher salt and pepper. Once the meat is seared on all sides remove and set aside. Repeat this process with second batch of meat. Set seared meat aside.
• Add another 1 Tbsp. of olive oil to pan and then add the minced garlic and onions. Saute for 4-5 minutes, scraping up the brown bits as they cook.
• Add 1/2 cup red wine to pan and saute for 4-5 minutes or until wine reduces.
• Add the sliced carrots to pan and saute for 5 minutes, stirring frequently.
• Add 3 cups of beef broth and the seared meat to the Dutch oven. Bring the stew to a boil, reduce to a low-medium boil, cover, and cook for 20 minutes.
• Add 1 more cup beef broth and the diced potatoes to the pan. Cover again and cook for another 20 minutes or until the potatoes are tender.
• Remove cover and add 3 Tbsp. tomato paste and 2 tsp. Italian seasoning. Stir together until completely incorporated and cook for another 2 minutes or until the stew has thickened to desired consistency. Adjust salt and pepper levels to taste and serve.

EASY STOVETOP BEEF STEW

Steps:

• Place cubed stew meat into a large bowl. Add 2 Tablespoons of cornstarch, 1 to 2 teaspoons of Italian seasoning, and 1 teaspoon of salt. Mix until all the beef is covered.
• Allow meat and cornstarch mix to sit on the counter for an hour.
• Heat your heavy bottomed pot on the stove over medium heat. Add 2 Tablespoons of light or extra virgin olive oil to the pot.
• Once oil is warm, add the beef cubes to the pot. Cook until they start to brown, then flip. Brown on each side.
• Remove the browned meat from the pot and set aside on a plate until you are ready to add it back to the stew.
• Add the chopped onions to the beef drippings in the pot. Stir them over medium low heat for about five minutes until they are soft.
• Add the chopped garlic to the pot and stir for one minute.
• Add the meat back to the pot. Add about 2 cups of the beef broth to the pot so that the meat is covered.
• Bring the meat mixture to a low simmer, cover, and cook for an hour.
• At the hour point, peel your potato and carrots. Chop them into uniform size pieces.
• Add the potatoes to the meat mixture. Add more broth if necessary, so that the potatoes and meat are covered. Bring back to a simmer.
• In a small saucepan, add the carrots and about ½ cup of water. Bring to a simmer and cook for about half an hour or until the carrots are cooked through.
• Check to see if potatoes are cooked through. When they are, add the cooked carrots to the beef stew. Salt and pepper to taste. Enjoy!

OLD FASHIONED BEEF STEW

Steps:

• Coat beef with flour, shaking off excess.
• In a large kettle, heat 2 tbsp oil over medium-high heat.
• Add beef and saute until browned about 6 minutes.
• Remove and transfer on a plate.
• In the same kettle, add 2 tbsp oil and add onion and mushrooms.
• Saute for for 6 minutes.
• Add garlic and saute for 1 minutes.
• Pour off fat.
• Return beef to kettle, stir in tomato paste, broth and and water just enough to cover.
• Bring to a boil.
• Reduce heat and simmer until beef is tender. (I simmered for about 2 hours for tender meat - acerast).
• Add carrots, potatoes, and green beans.
• Cover partially and simmer for 10 minutes or until vegetables are tender. (The vegetables took about 20 minutes to cook and I simmered them an additional 30 to help them develop flavor - acerast).
• In a small bowl, mix cornstarch and cold water.
• Stir in stew.
• Bring to a boil for 1 minute.
• Sprinkle with parsley and serve.

OLD-FASHIONED BEEF STEW WITH MUSHROOMS

Steps:

• Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
• Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
• Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
• Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
• Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
• Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
• Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.

OLD-FASHIONED BEEF STEW

Steps:

• Heat 1 tsp of olive oil in a Dutch oven over medium heat. Add the beef and onions; cook for 5 minutes.
• Add the garlic and cook for 30 seconds or until fragrant. Add the beef stock, diced tomatoes, bay leaves, thyme and rosemary. Season to taste with salt and pepper, then cover and cook in a 250-degree oven for 4-5 hours.
• Remove the pot from the oven and place over medium-low heat. Add the carrots, celery and potatoes, topping off with more beef stock if needed.
• Cover and cook for 1 to 1 1/2 hours. Whisk together the cornstarch and cold water or stock; bring the stew to boiling, then slowly stir in the cornstarch slurry. Reduce the heat to low and cook until thickened, about 5 minutes.

BEEF STEW RECIPE

Steps:

• In a large pot over medium-high heat, add about 2 tablespoons of olive oil. Just swirl it around to cover the bottom of the pot lightly. Add the meat. Be sure there is some space in between each piece of meat. Do not over crowd the meat, as it may not brown. If necessary, brown the meat in batches. Cook the meat until it is nice and brown, turning as necessary. Brown is good. Browned food adds flavor. Add the hot water to the browned meat. Add one bouillon cube, the bay leaf, ½ salt and 1/8 teaspoon pepper or to taste. Stir. Raise the heat and bring to boil. Reduce heat to medium-low and cover. Cook for approximately two hours or until meat is tender, but not falling apart. If you have filet tips, this may only take one hour. While the meat is cooking, prepare the vegetables. Cut the carrots into thin slices and the potatoes into one inch cubes. Finely mince the onion and celery or use a mini food processor. This not only aids in adding big flavor fast creating a rich gravy, but is also more appealing to kids. They don't usually like celery and onions, so I always pulverized mine to hide them. Making the carrots and potatoes small is also more appealing to children as well as adults. I much prefer smaller more uniform vegetables than big chunks. It's still hearty, but presents much better. After the meat has cooked, add the remaining two beef bouillon cubes, the wine, one teaspoon salt, pepper to taste, the browning sauce, onions and celery, carrots and potatoes. Stir. The water should almost cover the vegetables. If too much water has cooked away, add a little more hot water. Note: If you don't have wine or prefer not to use it, you can try adding one tablespoon of worcestershire sauce or nothing at all. I made this for many years without either and it was perfectly fine, so don't worry. Raise heat to medium-high and bring to boil. Reduce heat and cover. Cook for about 30 minutes or until vegetable are tender. Mix the 2 tablespoons of flour with ½ cup cold water until well combined. This is known as a slurry. Add about half of the slurry to the gravy and stir. Add the rest to make a thick sauce. Bring to boil and cook for about another 10 minutes stirring occasionally. Remove the bay leaf. Serve with crusty bread for dunking and a spoon. I never eat beef stew with a fork. You don't want to miss any of that delicious gravy, but then again, that's what the bread is for! Add this to your recipe list for the Fall and Winter months every year. My family always looks forward to it and I hope yours will too! Enjoy!

OLD-FASHIONED SLOW COOKER BEEF STEW RECIPE

Steps:

• Heat the vegetable oil or olive oil in a large skillet over medium-high heat.
• Cook the beef stew on the LOW setting for about 7 to 9 hours, or until the beef and vegetables are tender. Alternatively, cook the stew on HIGH for about 3 to 4 hours.

BEST EVER BEEF STEW

Steps:

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.

OLD-FASHIONED BEEF STEW

Steps:

• Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
• Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
• Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
• Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
• In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.