My Mums Beef Stew The Best Food

THE BEST BEEF STEW

Steps:

• Arrange a rack in the lower third of the oven and preheat to 275 degrees F. Tie the parsley, thyme, rosemary and bay leaves together with kitchen twine.
• Heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate.
• Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about 6 minutes. Add the carrots and celery and continue to cook until they are brightly colored and fragrant, about 4 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pot, and cook until it evaporates, about 4 minutes. Sprinkle the vegetables with the flour, stir to evenly coat them and cook for 1 minute. Add the broth, potatoes, tomatoes and the reserved beef with any accumulated juices. Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.
• Cover the pot and then transfer to the oven. Bake until the beef is tender but still holds its shape, 1 1/2 to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.

MOM'S OLD FASHIONED BEEF STEW

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!

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.

MOM'S BEEF STEW (PRESSURE COOKER)

Steps:

• Cut the roast into chunks, about 1 inch (or larger if that is your preference). Heat oil in bottom of pressure cooker until hot and add the meat all at once (do not turn for at least 1 minute - you really want to let the meat sear - this gives the stew such yummy flavor.
• Stir the meat, letting it brown on all sides. Add the chopped garlic, stir for 1 minute, then add the onions, carrots, celery, potatoes, salt, pepper, parsley, water and optional beef bouillon(the bouillon gives a stronger flavor - you can also wait to see how it comes out, and if you feel that it's not flavorful enough, you can add the beef bouillon and boil the stew for a minute or so).
• Lock the pressure cooker lid in place and bring to high pressure over high heat.
• Cook 15 minutes.
• Cool pot immediately and serve. ENJOY!
• Optional ingredients - you can add some chopped tomatoes if you'd like before cooking, or after bringing it to pressure, you can throw in some canned mushrooms or frozen peas and heat thoroughly.

MUM'S BEEF STEW WITH DUMPLINGS

Steps:

• Chop beef into 1" cubes. Place some flour in a plastic bag shaking several cubes at a time until coated.
• Heat olive oil in a large, heavy-bottomed Dutch oven until almost smoking; then add beef and pepper and brown all over.
• Add onion, garlic, thyme, celery seed, savory and cook until the onion is translucent.
• Add the wine or beer and cook for 5 minute Then add water and bring to a boil, scraping up browned flour from the bottom of the pan. Reduce heat, then cover and simmer for an hour.
• Peel carrots, potato and rutabaga. Cut the carrots and celery into 1/2" slices, and the potato and rutabaga into 1 1/2" cubes.
• Add to meat (adding extra water if needed), also adding bay leaves, bouillon and Worcestershire sauce. Bring to a boil, then simmer for 30 minutes. (If making the dumplings, add them with 15-20 minutes of cook time remaining.).
• Add peas and salt 5 minutes before serving.
• DUMPLINGS: Sift together the flour, baking powder, salt and cayenne. Add Italian seasoning and mix.
• Using a pastry cutter, chop in the shortening until the mixture resembles coarse cornmeal.
• Add enough milk to make a thick batter that can be mounded up in a spoon and dropped.
• Drop the dough onto the stew (ensuring there is plenty of liquid in it), letting the dumpling rest on top. Cover tightly and cook without raising the cover for 15-20 minutes.

MOM'S BEEF STEW

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.

MY MOM'S BEEF STEW

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.

MOM'S CROCK POT BEEF STEW

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.