GRANNY'S BEEF STEW
Flavorful and filling beef stew. Best if made the day before serving.
Provided by Becky Riley
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium heat. Coat beef with flour. Place in the pot, and evenly brown on all sides.
- Place 2 cups boiling water, Worcestershire sauce, and garlic powder into pot with beef. Season with salt and pepper. Reduce heat to low, and simmer beef for 2 hours, or until tender.
- Add onion, carrots, diced tomatoes and potatoes to pot. Continue cooking 30 minutes to 1 hour, until vegetables are soft.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 25.4 g, Cholesterol 60.5 mg, Fat 14 g, Fiber 3.8 g, Protein 22.1 g, SaturatedFat 4.7 g, Sodium 327.3 mg, Sugar 5.5 g
GRANDMA'S OLD FASHIONED DUTCH OVEN BEEF STEW
Dust off your Dutch Oven and serve up this classic grandma's old fashioned dutch oven beef stew. Tender and fall apart beef, loads of tender veggies in a thick beef sauce. A stick to your ribs beef stew that will be an instant family favorite for young and old.
Provided by Adventures of a Nurse
Categories Cast iron Recipes
Time 2h10m
Number Of Ingredients 13
Steps:
- Place your cast iron dutch oven on the stove on medium heat.
- Add olive oil, onions, and celery.
- Let saute until onions are translucent
- Place stew meat in a plastic bag with flour coating each piece of meat with flour
- Place stew meat in the dutch oven.
- Saute until the meat is brown about 3-4 minutes
- Stir in wine, and broth
- Add Potatoes and carrots
- add Basil and bay leaves
- bring to a boil
- stir in Worcestershire and gravy master *optional*
- Reduce heat to low and cover for 2 hours
- The Flour from the meat should thicken your stew some what you may still need to thicken a little more depending on your preference.
Nutrition Facts : Calories 221 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 4 grams fat, Fiber 3 grams fiber, Protein 17 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 cup, Sodium 352 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
GRANDMA'S BEEF AND NOODLES
Adapted from Laura's Mom & Grandma
Provided by Laura
Number Of Ingredients 14
Steps:
- Heat an oval dutch oven (any braising dish will work, although Grandma always used an oval, about 5 qts, which happened to be what I have too) over medium high heat. When it is hot, add the oil and heat it to shimmering. In the meantime, dry the beef thoroughly and coat and rub it in salt and pepper. Be generous here, there should be a decent coat of salt on the meat. Place the beef in the heated oil and sear on all sides. Take your time and let a crust develop before turning it. Get as many sides as you can--due to shape you may miss some, which is ok.
- Preheat the oven to 300 F to be ready in 3-4 hours--if you need to take longer you can also cook it at 275 for the first few hours and take more like 5-6 hours total.
- Remove the beef and place on a dish that will catch the juices. Throw the onions and garlic into the pot. Turn down the heat if it is too hot, which will happen with cast iron. Cook until the onions are translucent. Deglaze the pan with the white wine, just a splash or 2. Add the 2 cups beef stock and bring to a boil. Add the beef, with its juices, back into the pan. Cover the pan with parchment paper hanging over the sides and place a heavy, tight fitting lid on top of that. Place in the oven for 3-4 hours. Turn the beef over halfway through, especially if your cut of beef is higher than the liquid line.
- When the beef is falling apart tender, break it apart into bite sized clumps. Add canned beef if using. Add enough stock to be able to cook the noodles and add some salt if using homemade.
- Bring to a boil on the stovetop over medium high heat and add the noodles. When the noodles are done, take notice of now thick or watery the sauce is. If it is too watery, let it simmer, uncovered. Mix 1-2 tablespoons flour (depending on how watery you think it is) with the equivalent of cold water and add it to the sauce. The finished dish should be saucier than mine looks (see notes above about my stock problem). Taste for salt and pepper.
- If you have some guests who need heat in their food no matter what, serve with red chil pepper flakes (Grandma just rolled over in her grave, as did Grandpa too, but what can I say I am married to a Chile Head).
GRANDMA'S BEEF STEW
Grandma knew what she was doing with this warm and comforting beef stew. It's seasoned perfectly and the meat is so tender. Everything is prepared in one pot, which makes for easy clean up after preparing this tasty stew. Serve with fresh rolls for a comforting meal.
Provided by Angela Cunningham
Categories Beef
Time 4h30m
Number Of Ingredients 14
Steps:
- 1. Brown the beef stew meat in a large skillet or Dutch oven.
- 2. Add the onion, tomatoes with their liquid, beef broth, tapioca, garlic, parsley, salt, pepper, and bay leaf. Bring to a boil. If you are using a skillet, transfer this to a pot you can put in the oven or you can transfer this to a Crock Pot.
- 3. Cover and bake at 350 degrees for 1 to 1 1/2 hours. Remove from oven and stir. Add all the vegetables and cook until tender.
- 4. If I'm using my Crock Pot, I add the vegetables in at the same time I add the meat mixture. I slow cook it most of the day.
- 5. Just a note, I always double this recipe because we love to have leftovers. I've have even had to triple it before. The recipe feeds 4 to 6 people one good size bowl of stew each.
GRANDMA'S GINGER BEEF STEW
A savory ginger beef stew recipe inspired by my grandma's home cooking. A great comfort food for the winter time!
Provided by Jessica Gavin
Categories Soup
Time 3h20m
Number Of Ingredients 15
Steps:
- Add beef to a medium-sized bowl. Season beef with salt and pepper. Add 1 tablespoon of soy sauce and the minced garlic, stir to combine.
- Heat large saute pan over medium-high heat, add 1 tablespoon vegetable oil and 1 teaspoon sesame oil.
- Once the oil is very hot, add beef mixture in one single layer. Sear meat on one side for 2 minutes, flip and cook another 2 minutes on other sides. Beef will not be fully cooked.
- Add potatoes, onions, carrots and seared beef to a slow cooker.
- Add beef stock, oyster sauce and ginger slices. Make sure the meat and vegetables are submerged in the stock. Cover and cook for 3 to 4 hours on High, or 7 to 8 hours on Low.
- In a small bowl make the cornstarch slurry by combining ¼ cup of cornstarch and ¼ cup of cold water.
- Add it to the slow cooker and stir. Set slow cooker on high and cook another 30 minutes, until sauce is thickened.
Nutrition Facts : Calories 472 kcal, Carbohydrate 23 g, Protein 33 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 100 mg, Sodium 1341 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 14 g, ServingSize 1 serving
GRANDMAS BEEF STEW
This is my updated, documented version of my grandma's delicious beef stew - care packages of it kept me going through cold Ottawa winters in university and always was a source of comfort. Now I'm attempting to return the favour! It really is a "throw in whatever you have" recipe, so have fun with it.
Provided by YummySmellsca
Categories Stew
Time 8h
Yield 4 quarts, 8-10 serving(s)
Number Of Ingredients 28
Steps:
- Cube the steak and season well with salt and pepper.
- Heat 1 tbsp of oil in a large, heavy pot (I used enameled cast iron).
- Add the steak and brown on all sides. Remove to a plate.
- Add the remaining olive oil and bring back to temperature, then add the onion, carrots, celery, mushrooms and peppers.
- Cook, stirring, for about 15 minutes, until they begin to soften.
- Add the cauliflower, beans, garlic, fresh tomatoes, corn and potatoes and stir inches.
- Pour in the diced tomatoes and broth and stir in the salt, cocoa, allspice, cumin, thyme, paprika, Worcestershire, soy sauce, ketchup and tomato paste.
- Bring to a boil, then reduce heat to a simmer and add back the beef.
- Partially cover and cook, stirring every hour or so, for 3 hours.
- Cover the pot completely and cook, stirring every hour or so, for 3 hours.
- Stir in the peas and Veloutine, bring back to a boil and cook until thickened.
- Taste and add salt and pepper as needed.
GRANDMA'S BEEF STEW
This treasured dish was one of my grandma's favorites, and I have fond memories of making this stew with my mother.-Trisha Kaylor, Lebanon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Nutrition Facts : Calories 341 calories, Fat 9g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 1826mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 4g fiber), Protein 26g protein.
GRANDMA'S HOMEMADE BEEF STEW
Just like grandma used to make. Very little work goes into this homemade beef stew but it was always made with love. Serve with saltine crackers or yeast rolls.
Provided by COTTNBLOSM
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h25m
Yield 8
Number Of Ingredients 12
Steps:
- Place stew meat, water, onion, salt, and pepper in a large stockpot. Cook over medium heat until meat is fork-tender, about 45 minutes. Do not drain.
- Add carrots and potatoes to the stew, stir, and cook over medium heat for 20 minutes. Stir in celery, green beans, corn, peas, crushed tomatoes, and tomato sauce. Reduce heat to medium-low and let cook for about 1 hour.
Nutrition Facts : Calories 366 calories, Carbohydrate 32.6 g, Cholesterol 62.6 mg, Fat 16.4 g, Fiber 7.2 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 657 mg, Sugar 8.4 g
GRANDMA BESSIE'S BEEF STEW
Make and share this Grandma Bessie's Beef Stew recipe from Food.com.
Provided by Lali8752
Categories Stew
Time 3h30m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- If it is cool or cold weather, it is best to put this in the oven (or a crock pot) and let cook for a while.
- Take a large pot (I use a dutch oven) on med high heat and add whole bottle of ketchup.
- Fill empty bottle with water and rinse out bottle with it, Pour this water in pot with ketchup.
- Add carrots, celery, potatoes, garlic and onion.
- When all of this has been cooking for a 1/2 hour or so, coat meat with flour and brown in large pan with a little oil.
- Cover with a lid and let this simmer for a few minutes.
- Meat will be soooooo tender.
- add meat mixture (oil, drippings and all) to the veggies.
- Mix well.
- Add the salt and pepper.
- Let this cook until it is thick and the veggies are tender.
- The"secret" is the ketchup.
- The stew doesn't taste a thing like ketchup though.
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- Fixin's. When I said this stew was versatile, I meant it. Just about everything can be substituted for something else if you're so inclined, and the recipe is forgiving of experimentation.
- Onions and Beef. In a medium to large-ish, preheated skillet, add a dash of oil and cook onions on medium for a few minutes. Add the beef and cook until just brown.
- Throw It All in the Pot. Pour the tomato soup and milk into the pot and set to medium-low. Dump all the fixin's from the skillet into the stew pot.
- Alternative Cooking Methods. If you want to use a slow cooker: Don't precook anything. Just toss all the ingredients (minus the oil) into your pot and cook all day on medium to low heat.
- Enjoy! Grandma always served this stew piping hot and kept a pitcher of milk out on the table to be used to cool it down--a sinful but delicious indulgence :).
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