Old Fashioned Beef Stew Recipe 445 Food

OLD-FASHIONED BEEF STEW

Steps:

• Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
• Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
• Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
• Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
• In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

OLD-FASHIONED BEEF STEW

Steps:

• On a piece of wax paper, mix together flour, salt, and pepper. Roll beef cubes in the mixture to coat. Shake off excess. In a medium Dutch oven, melt shortening over high heat. When very hot, working in batches so as not to crowd the pan, add beef and cook until brown. As each batch is finished set aside.
• Return beef to the Dutch oven, and add 4 cups boiling water. Stand back, as it will splatter. Stir, and add lemon juice, Worcestershire sauce, sugar, onion, bay leaves, and allspice. Reduce heat, cover, and simmer until meat is tender, 1 1/2 to 2 hours. Add carrots, onions, and potatoes, and cook until vegetables are tender when pierced with the tip of a knife, 30 to 45 minutes more.

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.

OLD-FASHIONED BEEF STEW

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

BEEF STEW THE OLD FASHIONED WAY

Steps:

• Dry meat chunks and season with salt and pepper.
• Brown in olive oil, in 2 batches, remove from pot and set aside.
• Add onion, garlic and thyme to pot and lightly brown (Add more oil if necessary).
• Deglaze pot with red wine.
• To pot, add beef broth, hoisin or soy sauce and bay leaf.
• Cover pot and simmer about 2 hours or until meat is fork tender.
• Remove 1/4 cup of the broth and set aside.
• Add potatoes, carrots, butter beans, green beans, corn, peas and tomatoes if using.
• Simmer until vegetables are tender, about 30 minutes.
• Add cornstarch to reserved broth, mix with a fork an add to pot, stirring until thickened.
• Adjust seasonings to taste.

OLD-FASHIONED BEEF STEW WITH MUSHROOMS

Steps:

• Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
• Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
• Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
• Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
• Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
• Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
• Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.

OLD-FASHIONED BEEF STEW

Steps:

• Combine flour, 1/2 t. salt and 1/4 t. pepper. Add beef; toss.
• In pot heat oil over medium-high heat. Add beef. Cook, turning occasionally, until browned, 4-5 minutes. Remove from pot.
• To same pot add onion, garlic and remaining salt and pepper. Add w ine, scraping up browned bits from bottom. Stir in water, broth, Worcestershire, bay leaves and beef.
• Cover, simmer, stirring occasionally, 50 minutes. Uncover; add parsnips, potatoes and oregano. Simmer until tender, 35-40 miutes. Remove bay leaves. Sprinkle with parsley.

OLD FASHIONED BEEF STEW

Steps:

• Brown meat in a large preheated and lightly oiled stock pot or dutch oven over med high heat until meat has browned on all sides.
• Add onion and celery and continue to brown for a few minutes, stirring often.
• Add garlic and cook for 1 more minute stirring constantly.
• Add parsley, bay leaves, undrained tomatoes and stock to pan and carefully scrape up any browned bits from the bottom.
• Bring all to a boil then reduce to simmer and cook for 2 hours or until meat just begins to get tender.
• Add potatoes and carrots and cook about 30 more minutes or until vegetables and meat are all tender.
• Taste and season with salt and pepper if needed. A pinch of sugar will be a surprising touch that will mellow any acidity from the tomatoes and really bring out all the flavors well. JUST a pinch--any more will make it sweet and strange. For the first time try adding just a few granules in in a bowl of the stew and see if you like it.
• THICKER STEW: Add a slurry of cornstarch and cold water to hot stew and cook to desired consistency.
• MORE VEGGIES: Try adding some fresh or frozen corn kernels, diced zucchini, shredded cabbage, fresh or frozen peas or any other veggies you like when you add the carrots and potatoes.
• NOTE: Do not let anyone eat the bay leaves! They can be removed before serving!

OLD FASHIONED BEEF STEW

Steps:

• Coat beef with flour, shaking off excess.
• In a large kettle, heat 2 tbsp oil over medium-high heat.
• Add beef and saute until browned about 6 minutes.
• Remove and transfer on a plate.
• In the same kettle, add 2 tbsp oil and add onion and mushrooms.
• Saute for for 6 minutes.
• Add garlic and saute for 1 minutes.
• Pour off fat.
• Return beef to kettle, stir in tomato paste, broth and and water just enough to cover.
• Bring to a boil.
• Reduce heat and simmer until beef is tender. (I simmered for about 2 hours for tender meat - acerast).
• Add carrots, potatoes, and green beans.
• Cover partially and simmer for 10 minutes or until vegetables are tender. (The vegetables took about 20 minutes to cook and I simmered them an additional 30 to help them develop flavor - acerast).
• In a small bowl, mix cornstarch and cold water.
• Stir in stew.
• Bring to a boil for 1 minute.
• Sprinkle with parsley and serve.

OLD FASHIONED BEEF STEW

Steps:

• Coat beef with flour, shaking off the excess.
• In a large pot, heat oil over medium-high heat. Add beef; saute until browned. Remove and place on a plate. Add onions and saute lightly.
• Return beef to pot, stir in tomato paste and beef broth. (Add 4 cups now, it should just cover the meat. If you need more liquid later you can add the additional 2 cups.)
• Bring soup to a simmer and cover for an hour and 15 minutes.
• Add carrots, celery, and potato. Simmer an additional 20 minutes. Add corn and peas, if desired, and simmer another 5 minutes.

OLD FASHION BEEF STEW

Steps:

• Roll the meat in the flour seasoned with salt and pepper.
• Heat the oil in a large saucepan and brown the meat on all sides.
• Stir in the garlic, thyme and beef stock. Mix well and bring to a boil.
• Add parsley, celery leaves, onion and bay leaf.
• Cov er and simmer for 2 1/2 hours or until meat is tender.