Donnas Best Beef Stew Food

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

DONNA'S BEST BEEF STEW

Steps:

• Brown stew meat in a little vegetable oil. Add McCormick's season all salt, garlic powder and onion powder to stew meat while browning. Add remaining ingredients. Set for desired time, 4hrs, 6 hrs, and 8-10 hrs. I cook mine for the longest time possible as it makes for a richer broth! This may be simmered on low for 1-1/2 hours in a DUTCH OVEN, before adding the vegetables. Once vegetables are added simmer an additional 20-30 minutes or until potatoes and carrots are fork tender!
• When vegetables are tender...thicken broth, add 4 tablespoons of cornstarch to ½ cup of cold water. Mix till smooth and add to stew. Stir well until broth is thickened.
• *The longer the stew cooks the more tender the meat and richer the broth.*

DONNA'S EASY BEEF STROGANOFF

Steps:

• The night before, I marinate my beef strips.
• (my marinade is posted on this site.) Cook egg noodles as directed, drain them and set them aside.
• Saute onions until translucent in the butter but do not drain them you want to keep the butter.
• Cook beef strips in the Worcestershire sauce on low to med heat until done, drain off and save the juice and let it cool.
• Set the beef strips aside.
• Use a large mixing bowl and with a mixer, mix the sour cream, cooled beef juices and cream cheese.
• Pour the noodles into a extra-large skillet or soup pot and add the beef,onions in butter,mushrooms, water chestnuts, peas, sour cream mixture and the spices.
• Simmer mixture on low until hot and bubbly.
• This dish can be poured into a large casserole dish and sprinkled with shredded Parmesans or mozzarella cheese and then baked in the oven until cheese has melted.
• Enjoy!
• Delicious with a salad and yeast rolls or Garlic bread!

INSTANT POT BEST BEEF STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Melt butter in the pot. Cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
• Return all beef chuck cubes to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary.
• Close and lock the lid. Select Meat/Stew function according to the manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.