No Potato Beef Stew Food

KATHY'S NO POTATO BEEF STEW

Steps:

• Mix all of the above ingredients into a large crock pot.
• Cook on high for 4-5 hours or low for 8 hours.
• Remove bay leaves before serving.

NO TOMATO BEEF STEW

Steps:

• Place flour in a plastic bag, add a few pieces of beef at a time shaking well to coat.
• Heat 1 Tbsp oil in a large sauce pan. Add onions, and cook until softened, about 5 minutes. Add garlic and cook another 30 seconds. Transfer to a large stew pot.
• Heat 2 Tbsp oil in sauce pan. Add meat and brown well. Transfer to stew pot.
• Add beef broth (and beer if using), basil and thyme. Bring all to a boil, reduce heat, cover and simmer for 1 1/2 hours, or until meat is tender.
• Add 3 more cups beef broth. Add potatoes, carrots and celery, cover pot, and simmer for about 30 minutes, or until potatoes are tender.
• Add peas and simmer 15 minutes more.
• Add salt and pepper to taste. You won't need much salt, as the broth has plenty.

NO POTATO BEEF STEW RECIPE

Steps:

• Put in slow cooker 6-8hr on low.

OVEN BEEF AND POTATO STEW

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, salt, and black pepper in a resealable plastic bag; place beef into bag in batches, shaking to coat.
• Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef until evenly browned, about 5 minutes. Transfer beef to a plate. Pour red wine into Dutch oven, scraping any browned bits from the bottom of the pot. Return beef cubes to Dutch oven and add water, tomato soup, potatoes, corn, onion, beef stock concentrate, mushrooms, carrots, celery, vegetable soup mix, and basil; bring to a boil.
• Cover and transfer Dutch oven to preheated oven; bake for about 1 hour. Add beef stock to pot, if needed. Continue to bake until beef is very tender, about 1 hour more.

BEEF STEW WITH POTATOES

Steps:

• Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
• Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
• Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
• Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.