Harvest Beef Stew Food

HARVEST BEEF STEW

Steps:

• Heat oven to 325°F. In Dutch oven, mix all ingredients except corn, potatoes and zucchini. Cover; bake 2 hours 30 minutes, stirring 2 or 3 times during the first 1 hour 30 minutes.
• Stir in corn and potatoes. Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.
• Stir in zucchini. Cover; let stand 10 minutes before serving.

HARVEST BEEF STEW

Steps:

• Heat oven to 325 degrees.
• Mix all ingredients except corn, potatoes, peas and potatoes in ovenproof Dutch oven or decent size pot, breaking up tomatoes.
• Cover and bake 2 1/2 hours, stirring 2 or 3 times during the first 1 1/2 hours. I keep beef broth ready to add in case I need more liquid.
• Stir in potatoes, cover and bake 1 to 1 1/2 hours longer or until beef and vegetables are tender.
• Stir in peas and corn. Cover and let stand 15 minutes before serving.
• NOTE: this freezes well.

HARVEST BEEF STEW

Steps:

• Heat bacon grease in a large pot over medium heat.
• Combine flour with salt and pepper. Coat beef cubes.
• Brown meat in the bacon grease until nicely browned. Remove to a paper towel, and set aside.
• Heat olive oil in the same pot. Cook onions, garlic, carrots, and celery over low heat. Add the vinegar and sugar. Pour in the broth and bring to a boil. Deglaze the pan by scraping off the food stuck on the bottom of the pot.
• Return meat to pot. Pour in beer, then stir in parsnips, turnips, red potatoes, parsley, and bay leaves. Reduce heat to medium low. Cover and simmer for 90 minutes, stirring occasionally.

AUTUMN HARVEST STEW

Steps:

• Dump all veggies, chicken, salt, pepper and olive oil into crockpot and stir. Tie herbs together with string and put in the pot (you can put them in top or bury them in among the veggies). Pour in liquids. Cook on low for 7-8 hours.

SUSAN'S HARVEST STEW

Steps:

• Put bouquet garni ingredients in the center of a square of cheesecloth; set aside.
• Pour 1 T of the oil into a hot pot (covered casserole), brown beef quickly over high heat, add more oil as needed; set beef aside.
• In same pot, with another tablespoon of oil, cook onion until soft; add garlic & paste; stir & cook 2 minutes.
• Sprinkle & stir flour over this, then add broth & wine; stir well to scrape up fond.
• Add veggies, meat & bouquet garni; cover & simmer over LOW heat for about 2 hours; stir occasionally.
• Taste & season with salt & pepper.
• Cool; cover & chill overnight.
• Reheat & serve as noted in description (above).

PUMPKIN HARVEST BEEF STEW

Steps:

• In a large skillet, heat oil over medium-high heat. Brown beef in batches; remove with a slotted spoon to a 4- or 5-qt. slow cooker. Add the pumpkin, potatoes, squash and onion. Stir in the broth, tomatoes and seasonings. Cover and cook on low for 6-8 hours or until meat is tender., Remove bay leaves. In a small bowl, mix water and flour until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until liquid is thickened.