beef stew recipe

[Frances]

I am looking for a good beef stew recipe. I would like to find one where I can throw all the ingrediants in a pot and let it cook for a good long time. Can anyone help? Thanks!

[SoCal]

Frances,

You've reminded me about a recipe I haven't made in a long time but I know it is really good. I found the recipe but it didn't have any amounts for the meat and vegetables http://www.cookinglight.com/bbs/frown.gif.
Just use what you will need for the number of guests you are serving(?).

Stew Meat (trimmed of fat)
3T Tapioca (this was unusual to me but worked!)
Onion(s), chopped
Celery, cut up
Carrots, cut up
Potatoes, cut up
1 can of green beans
1-2 15-oz cans diced tomatoes

Combine all ingredients in baking pan. Cover and cook in oven @ 225 degrees for 8 hours OR Slow Cooker for 8-10 hours.

Hope this is of some help!

[ColoradoCook]

Here's my version of this recipe. You can "play" with the amount of tapioca, depending on the amounts of veggies you use.

Oven Stew

2 lbs. lean stew meat
1 (#2) can tomatoes (20 oz.)
1 cup cut up carrots
1 cup cut up celery
1 cup chopped onions
1 & 1/2 cups cut green pepper
1 Tablespoon sugar
1 Tablespoon salt
3 rounded Tablespoons minute tapioca

Mix in 3 quart casserole or dutch oven. Seal tightly with foil. Bake at 300 F. for 4 hours. Can add 1/2 cup sherry or burgandy when done. 4 or 5 servings. Leave carrots and celery in course strips or big chunks.
Can add potatoes, mushrooms, etc.
Can use 1/2 cup tomato juice instread of tomatoes.

This is an old reliable, always good basic here. Good with rice or noodles.

[KimK]

This is a really tangy, LIGHT stew.

Oven Baked Beef Stew

1 ½ pounds lean boneless round steak
vegetable cooking spray
¼ c. all-purpose flour
¾ c. canned no-salt added beef broth, undiluted
(1) 12 ounce can light beer (or whatever you happen to have on hand)
2 tablespoons prepared mustard
1 ½ teaspoons low-sodium Worcestershire sauce
1 teaspoon sugar
½ teaspoon pepper
¼ teaspoon salt
3 cups peeled, diced baking potato
2 cups sliced fresh mushrooms
2 medium carrots, scraped and cut into 1-inch julienne strips
¾ cup frozen pearl onions
¾ cup frozen English peas

Trim fat from steaks; cut steak into 1-inch pieces. Place steak in a 3-quart casserole or Dutch oven coated with vegetable cooking spray.

Combine flour and broth in a medium bowl; stir until smooth. Add beer and next 5 ingredients to flour mixture; stir until smooth. Pour flour mixture over steak, stirring gently to combine. Cover and bake at 350 degrees for one hour, stirring occasionally.

Add potato, mushrooms, carrot, and onion to steak mixture, stirring well. Cover and bake 50 minutes. Stir in peas; cover and bake an additional 10 minutes or until steak and vegetables are tender. Yield: 9 cups.


Note:
I found after the baking that there isn’t much stew “broth” left, so I go a little heavier on the ingredients needed to make the liquid part of the stew - beef broth, flour, Worcestershire, mustard, pepper. I’ve
never really measured, so just use an extra bit of each. I would use at least 1 whole cup of beef broth.

[Susann]

And here is another one.

Carefree Beef Stew
3 1/2 lbs stew beef, cut in bite size pieces
1 to 1 1/2 c all purpose flour
2 large onions, chopped
1 1/2 pbs ppotatoes -4 or 5 medium-cut in 1 inch dice
1/2 lb. mushrooms, rinsed and quartered
6 large carrots, peeled and sliced in 1 inch pieces
3 garlic cloves, chopped
2 c red wine
1/4 c brandy or bourbon
1/2 tsp dried thyme
1 tsp cnnamon
1/2 bunch (about 1/3 cup)fresh parsley, chopped
1/4 c tomato paste
4 cups low sodium beef stock
s and p, to taste

Preheat oven to 300. Coat beef pieces in flour. Place in a large dutch oven. Add onions, potatoes, mushrooms, carrots, garlic, wine, brandy, thyme, cinnamon, parsley, tomato paste, and beef stock. Heat gently to a simmer on thop of the stove, then bake for 2 hours, stirring once or twice. Season w/ s and p to taste

To make middle eastern lamb stew:Prepare as above except substitute an equal amt. of lamb for beer. 1 tsp chopped fresh rosemary and 1 tsp oregano for the thyme. 2 15 oz. cans of chickpeas for potatoes; and increase ground cinnamon to 2 tsp. Serve over couscous and garnish with crumbled feta.

12 servings.

[Stacey Strawn]

Here's two from our files..

Beef Stew With Leeks and Beer

SOURCE: Cooking Light YEAR: 1999 ISSUE: May PAGE: 166

INGREDIENTS FOR 6 SERVINGS:
1 tablespoon olive oil
1-1/2 pounds sirloin tips or round steak, cut into 1-inch cubes
4 cups thinly sliced leek (about 4 large)
3-1/2 cups quartered mushrooms (about 8 ounces)
2 cups (1/4-inch-thick) sliced carrot
1 tablespoon brown sugar
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (14-1/4-ounce) can fat-free beef broth
1 (12-ounce) bottle light beer
2 tablespoons cornstarch
2 tablespoons red wine vinegar

INSTRUCTIONS:
1. Heat oil in a large Dutch oven over medium-high heat. Add half of the beef; cook 5 minutes or until browned, turning occasionally. Remove from pan. Repeat procedure with remaining beef. Add leek and
mushrooms to pan; saute 3 minutes. Return beef to pan; stir in carrot and next 6 ingredients (carrot through beer). Bring to a boil; cover,
reduce heat, and simmer 2 hours or until beef is tender.

2. Combine cornstarch and vinegar in a small bowl. Add cornstarch mixture to beef mixture; bring to a boil. Cook 3 minutes, stirring
constantly. Yield: 6 servings (serving size: 1-1/3 cups).

NUTRITIONAL INFORMATION:
CALORIES 281 (27% from fat); FAT 8.4g (sat 2.5g, mono 4.1g, poly 0.7g); PROTEIN 26.5g; CARB 20.8g; FIBER 2.6g; CHOL 69mg; IRON 5.5mg;
SODIUM 196mg; CALC 70mg


Beef-and-Mushroom Stew

SOURCE: Cooking Light YEAR: 1996 ISSUE: Sept PAGE: 144

INGREDIENTS FOR 4 SERVINGS:
1 pound lean beef stew meat
Cooking spray
1 cup chopped onion
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups crimini or button mushrooms (about 1/2 pound), halved
1 cup dry vermouth
1 cup low-salt chicken broth
3 tablespoons fresh orange juice
1 teaspoon dried basil
1/2 teaspoon dried thyme
3 garlic cloves, crushed
1 (14.5-ounce) can diced tomatoes, undrained
Flat-leaf parsley sprigs (optional)

INSTRUCTIONS:
1. Trim fat from beef; cut beef into 1-inch cubes. Coat a large nonstick skillet with cooking spray; place over medium-high heat
until hot. Add beef and onion; saute 5 minutes. Combine flour, salt, and pepper; sprinkle over beef mixture, and cook 1 minute, stirring constantly. Add mushrooms and next 7 ingredients (mushrooms through tomatoes); bring to a boil. Reduce heat, and simmer, uncovered, 40 minutes or until beef is tender, stirring occasionally. Garnish with parsley, if desired. Yield: 4 servings (serving size: 1-1/2 cups).

Note: Substitute 1 cup chicken broth for the 1 cup vermouth, if desired.

NUTRITIONAL INFORMATION:
CALORIES 291 (29% from fat); FAT 9.4g (sat 3.3g, mono 3.7g, poly 0.5g); PROTEIN 31.9g; CARB 19.1g; FIBER 1.7g; CHOL 86mg; IRON 5.4mg;
SODIUM 608mg; CALC 73mg

[LonghornGal]

It's finally getting a bit cold here in Austin... if you count 70 as cold :D So I dug up this thread yesterday and made the Beef Stew with Leeks and Beer. I really enjoyed it and can't wait for lunch to come around so I can have it again.

The only change I would make is that I thought the broth was a bit sweet - of course, I just estimated the brown sugar so I may have added too much. It might have been the beer - I used MGD light cuz it was on sale. But next time I will wait to add any sugar until after it's stewed awhile and I've tasted it. I give it a 7 out of 10 this time around.

--Kristin

[magpie]

Frances- here is a recipe that I posted on another thread about crockpots. It is super easy, few ingredients and I always get tons of compliments:

Beef and Mushroom Stew

About 3-5 lbs of beef chuck (depending on how many are eating)
8-16 oz mushrooms (again- depending)
1/3-1/2 c flour
Cinnamon, salt and pepper to taste
1/2 bottle of a good, full bodied red wine

Cut the beef into 1 inch cubes. Stir flour, cinnamon, salt and pepper together in a large bowl and then dredge the beef in the flour mixture. (I like about 2 t cinnamon and 1 t salt and lots of pepper). Place beef in crock pot.

Cut mushrooms in halves or quarters, depending on size (you want them bite-sized). Place in crock pot on top of beef. Sprinkle any remaining flour mixture over the mushrooms.

Pour the wine over the mushrooms. Add enough water to raise the level of the liquid to near the top of the mushrooms.

Cook on low for 8 hours. Serve over rice.

[CURTIS1]

I don't have a recipe but did have an idea for the no-cook request....what about mufaletta pinwheels? Wrap turkey, salami and provolone in tortillas spread with cream cheese blended with chopped artichokes and olives, then slice?

[Hammster]

I don't have a recipe but did have an idea for the no-cook request....what about mufaletta pinwheels? Wrap turkey, salami and provolone in tortillas spread with cream cheese blended with chopped artichokes and olives, then slice?

Reported...