Super Simple Beef Stew Food

BEST EVER ONE POT BEEF STEW

Steps:

• Preheat your oven to 325 degrees Fahrenheit.
• Place a large Dutch Oven pot over medium-high heat and warm the olive oil in it.
• Season the beef with salt and pepper and add to the hot pot, just so the beef covers the bottom of the pot (Don't overcrowd as this will prevent the browning process. Brown the beef in batches if necessary.).
• Brown the beef pieces on each side just until they're beautifully caramelized, sprinkling the flour over the beef as it browns, about 1 teaspoon at a time.
• Remove the beef from the pot to a plate after it has browned (don't worry about cooking it through at this point!) and add the thyme, smoked paprika, onions, garlic, carrots and celery to the pot.
• Stir the vegetables around to catch all the drippings left in the pot from the meat and add the beef back into the pot after the onions are almost translucent.
• Add the red wine, the Worcestershire Sauce, and the tomato paste. Give everything a good stir and let the liquid cook down (it's important to let the wine cook off for a good 4-5 minutes before adding the other liquid).
• Once the wine liquid has reduced for several minutes and it has thickened, add the tomato sauce, the beef stock and the potatoes.
• Give everything a good stir, scraping any bits off the bottom of the pot.
• Make sure the potatoes are nicely nestled into the liquid and add the lid to the pot. Place the pot in the oven at 325 degrees Fahrenheit for about 3 to 3 and a half hours.
• Every hour or so, lift the lid of the pot and give everything a quick stir.
• If you'd like to add the frozen green beans (they're totally optional and I only add them about 50% of the times I make this dish), stir them in during the last 30 minutes of cooking so they don't get soggy.
• You'll know the stew is done after the allotted time has passed and the beef pieces fall apart when you touch them with a fork.
• Serve in deep bowls with a piece of crusty bread for dipping, and a sprinkling of fresh parsley for garnish (if desired).

SLOW COOKER BEEF STEW I

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

SUPER SIMPLE BEEF STEW

Steps:

• Place meat in the bottom of a 4 quart crock pot. Lightly season with salt and pepper.
• Add veggies in layers, season each layer.
• Cover meat and veggies with the sauce.
• Cover and cook on low for 8-10 hours.
• If stew is too soupy for your taste, sprinkle in some more tapioca and stir until desired consistency. This can be done up to 1/2 hour before serving.

QUICK AND EASY BEEF STEW

Steps:

• In a medium mixing bowl put flour and teaspoon each salt and pepper, mix.
• Toss the beef cubes in the flour until coated.
• In a soup pot heat the olive oil over medium high heat until the oil blooms.
• Reserving the extra flour in the bowl, add the meat to the soup pot and cook until the meat is browned on all sides.
• Add carrot, onion, and potatoes to pot sprinkling the remaining flour over the veggies to coat.
• Mix the meat, veggies, and flour thoroughly and cook for 3-4 minutes, or until veggies start to soften.
• Add all three tins of beef broth and bring to a boil.
• Boil until veggies are tender, add the worcestershire sauce, season to taste with salt and pepper.

CLASSIC BEEF STEW

Steps:

• In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
• Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
• Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
• In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.

SIMPLE BEEF STEW FOR TWO

Steps:

• Season beef cubes to taste with salt and pepper.
• Melt butter in a heavy medium skillet over high heat; add beef and saute until browned on all sides, about 5 minutes.
• Using slotted spoon, remove beef to a bowl.
• Lower heat to medium-low and add carrots and onions, toss to coat with pan juices.
• Add flour while stirring and continue to stir 1 minute to lightly toast the flour.
• Stir in broth and ale slowly, then return the beef (and any juices in the bowl) to the pan.
• Cover and let simmer until beef and carrots are tender, stirring occasionally, about 15 minutes or so.
• Season again with salt and pepper to taste and serve.