Not Your Mamas Homemade Beef Stew Food

MAMA'S STEW BEEF

Steps:

• In a large bowl, combine the beef, ketchup, green seasoning, garlic powder, onion powder and some salt and pepper. Marinate for 30 minutes.
• Heat a large pot over high heat. Add the oil and sugar, and cook until the sugar is caramelized. Add the seasoned beef and cook, stirring vigorously, until browned, about 5 minutes. Lower the heat to medium-high and cook undisturbed for another 5 minutes. Slowly add just enough water to cover the beef. Cook for 30 minutes, then lower the heat to a simmer and cook until the meat is tender, about 25 minutes more.

BEST EVER BEEF STEW

Steps:

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.

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.

MOM'S OLD-FASHIONED BEEF STEW

Steps:

• Mix flour, salt and pepper in a large ziplock bag.
• Add beef cubes, about 8 at a time, and shake in the flour mixture.Remove from bag and set aside.Flour-coat the rest of the beef cubes in a similar manner.
• Heat the oil in a large, heavy-bottomed pot with a lid or a Dutch oven.
• Add the beef bones and brown on all sides; remove from oil and set aside.
• Add more oil to the pan if needed and heat.
• When the oil is very hot, add the beef cubes, a few at a time so as to not crowd them, brown on all sides and remove.
• When the last batch of meat is a richly dark brown color, return bones and browned beef cubes to the pot, and pour on the boiling broth or water.
• *Stand back when you do this, because it will spit and sputter!*.
• Stir and add the lemon juice,worcestershire sauce,bay leaves and allspice.
• Lower the heat, cover and simmer for 1 1/2 to 2 hours, or until the meat is tender,.
• Add the onion, carrots and potatoes and cook for another 30 to 45 minutes or until the vegetables are fork-tender.
• Remove bones from the stew and discard.
• Thicken stew with a flour slurry,if desired, and serve.

JO MAMA'S BEEF STEW

Steps:

• Shake stew meat up in a bag with flour to cover.
• Brown in vegetable oil in stew pot.
• Cover with water and bring to a boil.
• Simmer for 30 minutes or more. (I like to simmer until the beef is nice and tender).
• Add remaining ingredients and add additional water to cover.
• Bring to a boil again.
• Reduce heat and simmer until vegetables are done, about 15 minutes.

MAMA'S TRIED AND TRUE BEEF STEW

Steps:

• Coat meat with group 1.
• Brown in stewing pot with oil and onions, then add cooking wine and water.
• Once browned add all of group 3 and simmer for 1 1/2 - 2 hours until tender.
• Remove bay leaf and Add group 4 simmering 1 hour until tender, however, omitting the " ** " produce until 20 minute before end of cooking time.
• Thicken with 1/4 Cup flour and 1/4 Cup water (if not adding dumplings or not going GF.).