MOM'S BEEF STEW
This warming, stick-to-your-ribs main dish was one Mom relied on often to feed us 13 kids. Mildly seasoned with lots of satisfying ingredients like barley, potatoes and carrots in a tomato-beef broth, it still hits the spot on cold winter days. -Lucile H. Proctor, Panguitch, Utah
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place soup bones and water in a Dutch oven or soup kettle. Slowly bring to a boil. Reduce heat; cover and simmer for 2 hours. , Set beef bones aside until cool enough to handle. Remove meat from bones; discard bones and return meat to broth. Add the potatoes, carrots, onion, barley, tomatoes, salt, pepper, garlic and bay leaf if desired. Cover and simmer for 50-60 minutes or until vegetables and barley are tender. , Discard bay leaf. Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts :
MOM'S OLD FASHIONED BEEF STEW
This stew is just like one my mom used to make when my sister and I were little girls and she was the busy mom on the run!
Provided by BrendaM
Categories Stew
Time 9h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a heavy plastic bag, combine flour, salt and pepper.
- In batches, add beef to flour mixture and toss to coat.
- Transfer to a plate.
- In a large nonstick skillet, heat half the oil over medium high heat.
- Cook beef in batches, adding more oil as needed, until browned all over.
- With a slotted spoon, transfer beef to a slow cooker.
- Add 1 cup stock to pan and stir to scrape up any brown bits.
- Transfer stock mixtures to slow cooker.
- Add carrots, potatoes, celery, onion, tomatoes (with juice) remaining stock, bay leaf, Worcestershire sauce and parsely; mix well to combine.
- Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours until vegetables are tender and stew is bubbling.
- Remove bay leaf and discard.
- Add peas.
- Cover and cook on high 15 to 20 minutes longer or until slightly thickened and peas are heated through.
- Season to taste with salt and pepper.
MY MUMS BEEF STEW - THE BEST!
My Mums beef stew! THE BEST Beef Stew and Dumplings - probably in the world. Takes a while to cook but is certainly worth it! **To make the dumplings you need a packet of 'Atora' Shredded Beef Suet.
Provided by Jan-Luvs2Cook
Categories Stew
Time 5h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Please note: I wanted to add 2 tablespoons of mixed pulses to the ingredients but zaar doesn't recognize what I mean. The mix you can buy from supermarkets of dried yellow split peas and green peas.
- Get a large saucepan with a lid or a large casserole with a lid.
- Trim the braising steak if you need to of any fat and cut into bite size pieces.
- Chop the carrots, and cellery and add to the pan. Now sliced the onions and add them to the pan.
- Add the water and the braising steak and the pearl barley and split peas to the same pan.
- Add the can of vegetable soup.
- Bring to the boil then turn down to a simmer and.
- Add the oxo cubes and stir.
- Simmer for 4 hours stirring occasionally.
- ** DO not mix the packet soups as per their instructions. You want them only to thicken and flavour the stew.
- Instead - Mix the contents of both of the packet soups in a cup with little more than half a cup of cold water to form a thick paste - gradually add to the simmering pan stirring all the time to avoid any lumps.
- Simmer for a further hour. There is no need to be exact with the cooking times - all you need to do is make sure the meat is cooked and tender. Braising / Casserole steak can be cooked an hour longer it will only get better!
- You shouldn't need to thicken any more. You can add a small amount of small pasta shapes or macaroni if you wish. Add another oxo or some gravy granules if you need more flavour.
- Add a little more water if you need to (if it looks too thick).
- Finally make the dumplings following the instructions on the pack. 'Atora' shredded suet mix is the best. When the dumpling mix is ready put the dumplings on top of the simmering stew to cook.
- You don't need to serve with anything else apart from nice fresh bread.
- If you want it to stretch further just serve with boiled potatoes.
- This stew can be kept in a fridge and re-heated the next day if you want to.
Nutrition Facts : Calories 468.6, Fat 28.2, SaturatedFat 10.7, Cholesterol 93.7, Sodium 1117, Carbohydrate 24.5, Fiber 3.8, Sugar 8.9, Protein 28.5
MY MOM'S BEEF STEW
I've been eating this as long as I've had teeth. Hopefully I always will LOL. The tomato soup makes the difference
Provided by Chef at Heart
Categories Stew
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Coat stewing beef in flour, I use a colander so that the excess easily goes through.
- Heat a large pot, add oil and then beef and onion.
- Cook, stirring occasionally until the outside is browned (you are not cooking it; just giving it a crust).
- Add water, Worcestershire sauce, or wine and spices (except salt and pepper).
- Add one 14 oz can of tomato soup, depending on your taste you may or may not want to add some or all of the second can. Start with one.
- Simmer for approximately 2 hours (it really depends on the size of the pieces of stewing beef and if you want them firm or more towards the shredded stage.
- After the beef is close to your desired texture add vegetable, another partial or full can of soup, and pepper. Salt is optional, as the tomato soup contains salt. Cook for 20 min or until vegetables are cooked to your liking.
- Stir occasionally through the cooking process so that it does not stick.
- * this feeds four in my family but it should feed six (they just like it a lot so eat more than they normally would.
- * dumpling are a perfect companion to this recipe.
Nutrition Facts : Calories 570.7, Fat 29.6, SaturatedFat 10.2, Cholesterol 76, Sodium 897.7, Carbohydrate 50.9, Fiber 5.7, Sugar 14.7, Protein 26.6
MOM'S CROCK POT BEEF STEW
My mom made this dish when she was wanting something to make in her crock pot and she was in a mood for a hot, hearty meal. She came up with this recipe using things she already had on hand and it was delicious. I will definetly be making this more in the colder months, when I'm wanting some comfort food. You can add any more spices or veggies that you like. I might add some green beans as well. It is delicious served with biscuits or cornbread. If you don't have the canned soup, you can use 2 packets of Lipton's Onion Soup mix and 2-4 cups of water or beef broth...but don't add any more salt if you do, the mix is salty enough.
Provided by i_luv_chocolate
Categories Stew
Time 6h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Sear meat in skillet, season lightly with salt, pepper, & garlic powder, cook till done, and transfer to crock pot.
- Chop and Dice potatoes, onion, and carrots.
- Transfer all veggies to crock pot.
- Add cans of French Onion soup, water, and other spices to your liking.
- Stir to combine ingredients.
- Cover & cook stew in crock pot for 6 hours on high or until meat and veggies are tender.
- Serve with biscuits or cornbread and Enjoy.
Nutrition Facts : Calories 692, Fat 14.9, SaturatedFat 5.2, Cholesterol 145.2, Sodium 2013.8, Carbohydrate 82.7, Fiber 14.3, Sugar 19.2, Protein 67.2
MOM'S STEW (A FAMILY RECIPE)
If I had a family recipe, this would be it. My Mom's stew is what brings the family (all of us grown) home for dinner. Although the recipe looks complicated, it's really just time-consuming- but so worth it. Best served with French/Italian bread and butter.
Provided by Cindy Pritchett @citpritchett
Categories Other Main Dishes
Number Of Ingredients 14
Steps:
- This recipe is very customizable. The current amounts are for a large family and leftovers. Mom's stew freezes very nicely and can be warmed up in the microwave.
- Use a large pot, the kind you would expect to use for soup or stew. I use a 7-quart Lodge-iron Dutch oven. A taller, slimmer pot will take a bit more work to thicken. A wider, lower pot will thicken quickly, but may also burn easier and needs to be watched closely.
- Pour the olive oil into the bottom of the pot. It should be just enough to cover the bottom (approximately 1 TBSP.) Heat the oil on medium.
- Place your meat into the flour and coat each piece completely. Then, place the floured meat into the pot (in the olive oil) to sauté.
- Stir the floured meat to begin browning. Add the onion and keep stirring. Once the meat is brown, and the onions are translucent; add just enough water to cover the meat.
- Once the meat, onion, and flour thicken, turn the heat down to low. Add 2-3 more cups of water so it does not stick.
- At this point, you may want to add some salt, but be careful, you can always add more salt later.
- Add parsley, pepper, and beef cubes. Cook on low until mixture reaches a boil.
- Add one can of tomato soup and one can of water. Stir. Stirring is a very important part of this recipe.
- At this point add your carrots and potatoes. These should be similar in size and thickness so that all vegetables will cook evenly.
- Bring your stew to a simmer. Salt and pepper to taste.
- At this point, you want to check the color of your stew. You are looking for a rich, reddish-brown color. If the color looks "bleak," you may want to add another can of tomato soup.
- Check the balance of your carrots and potatoes. Make sure you have the balance you prefer. For example, My Dad likes a lot of carrots. So, our stew has more carrots than potatoes. However, if you prefer, you can add more potatoes. Remember, the larger your pieces, the longer your stew will need to cook. More importantly, you should always try to keep everything at an even size.
- Continue to stir and simmer until you can easily break a carrot and potato in half with a wooden spoon.
- After the carrots and potatoes are cooked through, add one can of peas WITH the water from the can. Check the balance of the peas, carrots, and potatoes. If you think the stew should have more peas, add a second can but DO NOT add the water from a second can.
- Make a slurry using cornstarch and warm water (1/2 C.). Add your slurry to the stew.
- Continue to stir and simmer on low heat until your stew is thickened and ready.
MOM'S BAKED BEEF STEW
My mom is a great cook and this is one comfort food that she always makes for me when I visit home. It is very hearty and filling. Serve with warm bread or rolls.
Provided by Laura Yoder
Categories Beef
Time 2h
Number Of Ingredients 13
Steps:
- 1. Combine flour and salt in a plastic zip lock bag. Add meat to bag and shake to coat. Brown in skillet with vegetable oil.
- 2. Add all other ingredients together in a large baking dish. Add meat when browned. Stir well, cover and bake at 325 degrees for 2-2 1/2 hours or until meat is tender and broth is thick.
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