Recipes for "beef stew"

Season beef with 1 teaspoon salt and 1/2 teaspoon pepper.

Place flour in a resealable bag. Add seasoned beef, seal the bag, and toss to coat.

Heat butter and oil in a large skillet over medium-high heat. Add beef and onion; sauté until beef is browned on all sides, 5 to 7 minutes. Transfer beef and onion to a large stockpot.

Add water, tomatoes, parsley, garlic, bouillon cubes, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, and thyme to the stockpot. Pour in wine and stir to combine. Cover and simmer for 1 1/2 hours.

Add potatoes, carrots, celery, and pearl onions; continue to simmer until potatoes are tender, about 1 hour.

Gather the ingredients.

Heat oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned.

Place carrots, potatoes, onion, and garlic into a large slow cooker; place browned beef on top of vegetables. Mix beef broth and tomato paste together until combined; pour into the slow cooker along with beer.

Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve cornstarch in cold water and stir into broth. Simmer on the High setting for a few minutes to thicken. Serve hot.

Gather all ingredients.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Melt butter in the pot. Cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.

Return all beef chuck cubes to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary.

Close and lock the lid. Select Meat/Stew function, according to the manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method, according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Place meat in a large plastic bag. Combine 1/4 cup flour with salt in a small bowl; pour into the bag and shake to coat meat.

Heat olive oil in a large skillet over medium-high heat. Add floured meat and cook in batches if necessary, until evenly browned on the outside. Transfer meat to a slow cooker.

Melt butter in the same skillet. Add onions and sauté until softened. Transfer to the slow cooker. Pour red wine into the skillet and stir to loosen any browned bits of food on the bottom. Remove from the heat and pour into the slow cooker.

Add potatoes, carrots, parsley, and pepper to the slow cooker. Stir 2 cups boiling water and dry soup mix together in a small bowl; pour into the slow cooker.

Cover and cook on High for 30 minutes. Reduce the heat to Low and cook for 6 hours, or until meat is fork tender. Mix 1/4 cup warm water and 2 tablespoons flour together in a small bowl; stir into stew and cook, uncovered, until thickened, about 15 minutes.

Heat the butter in a large sauté pan over medium-high heat. Brown the beef in the butter, starting with the fattiest pieces of meat, fat side down in the pan. This will allow some beef fat to render out. Work in batches as to not crowd the pan.

Sprinkle salt over the beef as it browns. Once browned on all sides, transfer the beef pieces into a 6-quart or larger slow cooker.

Add the onions and celery to the pan in which you just browned the beef. Sauté the onions and celery until they begin to brown at the edges, about 5 minutes.

Add the tomato paste and mix well. Cook for a minute or two, then add a little of the Guinness, enough to make it easier for you to scrape up any browned bits at the bottom of the pan.

Transfer the celery and onions into the slow cooker.

Add the rest of the Guinness, the beef broth, carrots, parsnips, celery root, and thyme to the slow cooker. Add two teaspoons of salt.

Cover and cook on "high" for 4 hours, or "low" for 8 hours. When done, add more salt to taste. If you want, sprinkle with fresh parsley to serve.

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Gather all ingredients.

Place beef in the slow cooker.

Mix flour, salt, and pepper together in a small bowl; pour over beef and stir until coated.

Add beef broth, carrots, potatoes, onion, celery, Worcestershire sauce, paprika, garlic, and bay leave; stir to combine.

Cover, and cook until beef is tender enough to cut with a spoon, on Low for 8 to 12 hours, or on High for 4 to 6 hours.

Serve hot and enjoy!

Combine beef and flour in a large resealable plastic bag and toss to coat evenly.

In a 6-quart saucepan, brown beef in hot vegetable oil. Season with salt and pepper, if desired.

Add diced tomatoes, beef broth, carrots, potatoes, and thyme. Bring to a boil; reduce heat to medium-low, cover, and simmer for 1 hour or until beef is tender. Blend in mustard and serve.

Place cubed beef and flour in a resealable plastic bag. Seal and shake to evenly coat beef with flour. Heat the oil in a skillet over medium heat, and brown beef on all sides. Transfer to a slow cooker.

Melt the butter in the skillet over medium heat, and cook onion until tender. Transfer to the slow cooker with the beef. Pour wine into the skillet to deglaze, then pour wine into slow cooker.

Dissolve the beef bouillon cube in 1 cup hot water, and pour into slow cooker. Place potato and carrots in slow cooker, and season with rosemary, thyme, garlic powder, and pepper. Mix in remaining water and Worcestershire sauce. Add more water if needed to cover all ingredients.

Cover slow cooker, and cook stew 7 to 8 hours on Low.

Preheat oven to 350 degrees (175 C).

In Dutch oven over medium-high heat, melt butter or margarine. Cook beef in two batches until browned, stirring often. Remove beef from Dutch oven and set aside. Stir in flour.

Add broth, beer, onion, garlic, brown sugar, thyme and bay leaf. Heat to boil. Return beef to dish. Cover and bake at 350 degree F(175 C) for 1 1/2 hours.

Add mixed vegetables. Cover and bake for 1 hour, or until beef is done. Remove bay leaf and serve.

Heat a large skillet over medium heat. Add beef; cook until completely browned, about 5 minutes. Season with salt and black pepper; transfer to a slow cooker, retaining some drippings in the skillet.

Heat drippings in skillet; add onion and garlic. Sauté until softened, about 5 minutes; add to slow cooker.

Stir potatoes, diced tomatoes, sofrito, and olives into beef mixture.

Cook on Low until beef and potatoes fork-tender, 4 to 5 hours.

Preheat the oven to 250 degrees F (120 degrees C).

Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Dutch oven. Season with beef bouillon, thyme, rosemary, and marjoram; stir in red wine. Cover with the lid.

Bake in the preheated oven for 5 to 6 hours. Add peas during the last 30 minutes of cooking.

Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).

Season beef with salt and pepper in a large bowl. Add flour and paprika and toss until evenly coated.

Heat oil in a Dutch oven over medium-high heat. Working in batches, sear beef in hot oil, stirring occasionally, until well-browned, 10 to 11 minutes per batch. Transfer beef to a plate and leave drippings in the pot.

Add onion to drippings; season with salt and pepper. Cook and stir until onion begins to caramelize, about 10 minutes. Add garlic and stir until fragrant, about 30 seconds.

Stir in tomato paste; cook until it turns brown and begins to caramelize and stick to the bottom of the pan.

Pour in red wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is almost evaporated, about 3 minutes.

Add thyme, rosemary, herbes de Provence, and bay leaves. Stir in broth and Worcestershire sauce; bring to a boil.

Return beef to the pot, then remove from heat and cover with the lid.

Braise stew in the preheated oven until beef is almost tender, about 1 hour 30 minutes. Remove from the oven.

Add carrots, potatoes, and more beef broth if needed. Cover the pot and return to the oven to braise until beef and vegetables are tender, about 30 minutes more.

Discard bay leaves. Stir in peas, rosemary, and thyme. Serve hot.

To prepare beef stew: Heat oil in a large heavy pot or Dutch oven over medium-high heat until oil is shimmering. Add beef and onion. Sprinkle with 1 teaspoon steak seasoning. Stir beef and onions well and sprinkle with remaining 1 teaspoon steak seasoning. Add celery; cook and stir until beef is browned, about 10 minutes.

Pour in 2 cups water, or as needed to just cover beef and vegetables. Bring to a boil and stir and scrape browned bits of meat from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours.

Remove beef and celery pieces from the pan. Set beef aside and discard celery.

Whisk gravy mix with 4 cups water in a bowl. Add gravy mixture to the juices in the pot, bring to a boil, and stir beef back into the gravy mixture.

Stir in carrots and turnip, cover, and simmer for 20 minutes. Stir in potatoes, cover, and simmer for an additional 20 minutes.

To make the dumplings: Mix flour, baking powder, and salt in a bowl. Cut shortening into flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in milk and lightly stir the mixture just until it combines to form a dough.

Remove 2 cups of gravy from the pot and reserve. Drop dumplings by heaping tablespoon onto the beef and vegetables in the pot, cover, and simmer for 20 minutes (do not peek until the time is up).

Pour reserved gravy back over the dumplings, stir lightly, and serve.

Heat the oil in a skillet over medium heat. Place the beef stew meat and flour in a large resealable plastic bag, and shake to coat. Transfer coated meat to the skillet, and cook about 1 minute, until browned.

Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker. Place browned beef over the vegetables, and season with basil and thyme.

In a bowl, mix the chili sauce, beer, and brown sugar, and pour over meat in the slow cooker.

Cover slow cooker, and cook 8 hours on Low or 2 hours on High.

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.

In a large skillet over medium heat, brown the stew meat; drain and set aside.

In a mixing bowl, combine the tomatoes, water, tapioca, beef bouillon granules, sugar, salt and pepper. Stir in the beef, carrots, celery, potatoes, onion, and bread cubes. Pour into the prepared baking dish.

Cover and bake for 2 hours, or until meat and vegetables are tender.

Put beef in a slow cooker.

Whisk water, gravy mix, and stew seasoning mix together in a bowl until no dry mix remains; add Worcestershire sauce and pour over the beef. Add tomatoes, carrots, potatoes, celery, and onion.

Cook on High for 6 hours.

Combine beef, potatoes, carrots, and onion in a slow cooker.

Mix together condensed soup, tomato sauce, onion soup mix, parsley, and pepper in a large bowl until well combined; pour over beef mixture.

Cook on Low until meat and vegetables are tender, 6 to 8 hours. Stir before serving.

In a bowl, toss cubed beef with flour to coat.

Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.

Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.

In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.