Beef Stew Recipes

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Beef Stew Recipes INDEX OF RECIPES IS ON PAGE 75 © Copyright – S. Elzer If you enjoy this then please visit WWW.ECDBOOKS.COM A PLACE TO BUY AND SELL KNOWLEDGE

Transcript of Beef Stew Recipes

Page 1: Beef Stew Recipes

Beef Stew Recipes

INDEX OF RECIPES IS ON PAGE 75

© Copyright – S. Elzer

If you enjoy this then please visit

WWW.ECDBOOKS.COM A PLACE TO BUY AND SELL KNOWLEDGE

Page 2: Beef Stew Recipes

Spiced Beef in Red Wine 2 slices bacon, roughly chopped 2 large onions, roughly chopped 2 large leeks, white and light-green parts only, roughly chopped 3 medium carrots, peeled and roughly chopped 1/2 cup fresh parsley 1/3 cup flour Salt and freshly ground black pepper 2 1/2 pounds chuck steak in 2-inch cubes 2 tablespoons vegetable oil, or more as needed Pinch ground cloves 1 1/2 cups red wine 2 cups beef stock or canned beef broth 2 tablespoons Worcestershire sauce 3 star anise 1 tablespoon light brown sugar. 1. Working in batches in a food processor, process bacon, onions, leeks, carrots and parsley until finely chopped. Transfer mixture to a large bowl, and set aside. Place flour in a freezer bag or other plastic bag. Season with salt and pepper. Add steak cubes, seal bag, and shake until cubes are well coated. 2. Place a flameproof casserole dish over medium heat, and add 2 tablespoons oil. When hot, add beef in batches, turning until well seared on all sides. As beef is browned, transfer to a plate, and set aside. 3. If casserole dish is dry, add 1 tablespoon oil. Place over medium heat, and add bacon and vegetable mixture and ground cloves. Sauté until softened, about 10 minutes. Meanwhile, in a medium saucepan, combine wine, beef stock, Worcestershire sauce, star anise and brown sugar. Place over medium-high heat, and bring to a boil. When vegetables have softened, pour liquid over vegetables. 4. Return beef to pan, and stir well. Bring to a boil, partly cover, and reduce heat to low. Simmer gently until beef is tender, about 2 hours. Serve hot. If desired, stew may be cooked and then covered and refrigerated for up to 2 days or frozen for a month. Yield: 6 servings.

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Country French Beef Stew • 1/2 cup dry navy beans or one 15-ounce can white beans,* rinsed and drained

• 4 cups water

• 1/4 cup all-purpose flour

• 1/2 teaspoon pepper

• 2 pounds boneless beef chuck pot roast, cut into 1-inch pieces

• 3 tablespoons olive oil

• 1 medium onion, cut into thin wedges

• 3 cloves garlic, minced

• 2/3 cup dry red wine

• 1 14-ounce can beef broth

• 1 cup chopped tomato

• 2 teaspoons dried thyme, crushed, or 2 tablespoons snipped fresh thyme

• 4 medium carrots, cut into 1/2-inch slices

• 2 medium parsnips, cut into 1/2-inch slices

• Snipped fresh parsley (optional) Directions

1. If using dry beans, rinse beans. In a large saucepan combine drained beans and the 4 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.

2. Place flour and pepper in a plastic bag. Add beef pieces, a few at a time, shaking to coat. In a 4- or 6-quart Dutch oven brown half of the beef in 1 tablespoon of the hot oil; remove beef. Add remaining oil, remaining beef, onion, and garlic to Dutch oven. Cook until beef is brown and onion is tender. Drain fat, if necessary. Stir in wine, scraping until the brown bits are dissolved. Return all beef to Dutch oven. Stir in beans, soup stock or broth, tomato, and dried thyme (if using). Bring to boiling; reduce heat.

3. Simmer, covered, for 1-1/2 hours. Add carrots and parsnips. Return to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes more or until beef and vegetables are tender. Stir in fresh thyme (if using). If desired, garnish with parsley. Makes 6 servings.

*Note: If using canned beans, decrease soup stock or broth to 1 cup.

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Old-Fashioned Beef Stew • 2 tablespoons all-purpose flour

• 1 pound beef or pork stew meat, cut into 3/4-inch cubes

• 2 tablespoons cooking oil

• 2-1/2 cups cubed potatoes

• 1 cup frozen cut green beans*

• 1 cup frozen whole kernel corn*

• 1 cup sliced carrot

• 1 medium onion, cut into thin wedges

• 2 teaspoons instant beef bouillon granules

• 2 teaspoons Worcestershire sauce

• 1 teaspoon dried oregano, crushed

• 1/2 teaspoon dried marjoram or basil, crushed

• 1/4 teaspoon pepper

• 1 bay leaf

• 2-1/2 cups vegetable juice or hot-style vegetable juice 1. Place flour in a plastic bag. Add meat cubes and shake until meat is coated with flour. In a large skillet brown half of the meat in 1 tablespoon of the hot oil, turning to brown evenly. Brown remaining meat in remaining oil. Drain off fat.

2. In a 3-1/2- or 4-quart crockery cooker layer potatoes, green beans, corn, carrot, and onion. Add meat. Add bouillon granules, Worcestershire sauce, oregano, marjoram, pepper, and bay leaf. Pour vegetable juice over all.

3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. Discard bay leaf. Ladle into bowls. Makes 4 to 6 servings.

*Note: If you like, substitute 2 cups frozen mixed vegetables for the beans and corn.

For a 6-quart cooker: Recipe may be doubled.

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Beef Stew with Vegetables • 2 tablespoons all-purpose flour

• 1 pound beef chuck or pork shoulder roast, cut into 1-inch pieces

• 2 tablespoons cooking oil

• 2 cups celery, cut into 2-inch pieces (2 stalks)

• 2 cups carrots, peeled and cut into 1-inch pieces (4 medium)

• 3 medium potatoes, peeled and cut into 1-inch pieces (1 1/2 cups)

• 1 cup cubed, peeled turnips (1 medium)

• 1/2 cup coarsely chopped onion (1 medium)

• 2 cloves garlic, minced

• 1 teaspoon dried basil, crushed

• 1/2 teaspoon dried thyme, crushed

• 1 bay leaf

• 1-1/2 cups vegetable juice

• Salt to taste

• Pepper to taste

• Snipped fresh chives or parsley 1. Place flour in a plastic bag. Add meat, a few pieces at a time, shaking to coat. In a 4- or 6-quart pressure cooker heat 1 tablespoon of the oil over medium heat. Cook meat, half at a time, until brown on all sides. Add more oil, if needed. Remove meat and set aside. Drain off fat.

2. Return all the meat to cooker and add celery, carrots, potatoes, turnips, onion, garlic, basil, thyme, bay leaf, and vegetable juice.

3. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 12 minutes.

4. Allow pressure to come down naturally. Carefully remove lid.

5. Season with salt and black pepper to taste. Sprinkle with chives or parsley. Makes 4 main-dish servings (7 cups).

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Yankee Doodle Stew with Vegetables • 1/4 cup all-purpose flour

• 2 pounds boneless beef chuck, cut into 1-inch pieces

• 3 tablespoons cooking oil

• 4 cups water

• 1/2 cup chopped onion

• 1 clove garlic, minced

• 2 bay leaves

• 1 teaspoon sugar

• 1 teaspoon lemon juice

• 1 teaspoon Worcestershire sauce

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon paprika

• Dash ground allspice

• 6 tiny new potatoes, halved

• 6 medium carrots, quartered

• 1 pound boiling onions*

• 1 tablespoon all-purpose flour

• 2 tablespoons cold water

• 1/4 cup dry sherry (optional)

• Snipped parsley (optional)

1. Place the 1/4 cup flour in a plastic bag. Add the meat pieces, a few at a time, shaking to coat. In a 4-quart Dutch Oven brown meat, one-third at a time, in hot oil. Drain well. Return all the meat to the Dutch oven. Add the 4 cups water, the chopped onion, garlic, and bay leaves to meat. Stir in the sugar, lemon juice, Worcestershie sauce, salt, pepper, paprika, and allspice. Bring to boiling; reduce heat. Simmer, covered, about 1-1/2 hours or until meat is nearly tender.

2. Add the potatoes, carrots, and the boiling onions. Return to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes more or until vegetables are tender. Discard bay leaves. Remove meat and vegetables to a serving dish. Cover and keep warm.

3. For gravy, in a small mixing bowl stir the 1 tablespoon flour into the 2 tablespoons cold water until smooth. Stir into the mixture in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. If desired, stir in sherry. Pour gravy over meat and vegetables. If desired, sprinkle with snipped parsley. Makes 6 to 8 main-dish servings.

*Note: To make peeling the onions easier, place them in boiling water for 3 minutes; drain. Trim off root ends and gently press the onions to slip the skins off.

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Mediterranean Stew with Olives and Oranges • 1 tablespoon cooking oil

• 1-1/2 pounds lean boneless beef, cut into cubes

• 1 medium onion, chopped (1/2 cup)

• 3 cloves garlic, minced

• 1 cup chicken or beef broth

• 1 7-1/2-ounce can tomatoes, cut up (1 cup)

• 1 red sweet pepper, seeded, roasted,* and coarsely chopped (1/3 cup)

• 1/4 cup imported Greek olives, pitted and cut up

• 2 teaspoons finely shredded orange peel

• 1-1/2 teaspoons dried Italian seasoning, crushed

• 2 medium yellow summer squash, halved lengthwise and sliced

• 3 oranges, peeled and sectioned

• Pepper to taste

• 3 cups hot cooked couscous or orzo 1. Heat oil in a Dutch oven. Brown meat, half at a time, in hot oil. Return all meat to pan along with onion and garlic. Cook and stir for 1 minute. Add broth, undrained tomatoes, roasted pepper, olives, orange peel, and Italian seasoning. Cover and bake in a 350 degree F oven for 1-1/2 hours, or cook on range-top over low heat for 1-1/4 hours.

2. Add squash and bake 30 minutes more or simmer 15 minutes more or until meat is tender. Just before serving, add oranges and season to taste with pepper. Serve with hot cooked couscous or orzo. Makes 6 servings.

*Note: To roast pepper, cut pepper in half and remove stem, seeds, and membranes; place cut side down on foil-lined cookie sheet. Bake in 400 degree F oven for 20 minutes or until skins are charred. Wrap in the foil and let stand 20 minutes. Peel peppers.

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Beef and Groundnut Stew • 2 pounds boneless beef chuck pot roast, cut into 1-inch cubes • 1 tablespoon peanut oil or cooking oil • 1 large onion, chopped (1 cup) • 2 cups water • 2 large tomatoes, peeled and chopped (1-1/2 cups) • 1/2 cup finely chopped fresh, mild green chili peppers (such as Anaheim) • 1 teaspoon salt • 1/2 teaspoon crushed red pepper • 3/4 cup peanut butter • 3 cups hot cooked rice • 6 hard-cooked eggs, sliced (optional) 1. Trim fat from meat. In a 4-quart Dutch oven brown half the beef in the hot oil. Remove from pan. Brown remaining beef with the onion. Drain off fat. Return all beef to pan. 2. Stir in water, tomatoes, chili peppers, salt, and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, about 1-1/2 hours or until meat is tender. 3. Remove about 1 cup of the broth from the meat mixture; stir into peanut butter. Return peanut butter mixture to Dutch oven. Heat through. Serve over hot cooked rice. Garnish with egg slices, if desired. Makes 6 servings. Beef and Brew Stew • 3/4 cup light beer • 3/4 cup water • 1 bay leaf • 1/2 teaspoon dried thyme, crushed • 1/8 teaspoon ground pepper • 1 pound beef round steak, trimmed of separable fat and cut into 1-inch pieces • 2 medium onions, cut into wedges • 2 medium green or sweet red peppers, cut into thin strips • 1/4 cup water • 2 tablespoons all-purpose flour • 2 cups hot, cooked egg noodles In large saucepan stir together beer, the 3/4 cup water, bay leaf, 1/2 teaspoon salt, thyme, and ground pepper. Stir in meat. Bring to boiling. Reduce heat. Cover and simmer for 55 minutes. Add onions and green or red peppers and simmer about 20 minutes or until beef is tender. Remove bay leaf. Stir together the 1/4 cup water and flour. Stir flour mixture into meat mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve over hot egg noodles. Makes 4 servings.

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Beef Bourguignon • 1-1/2 pounds lean boneless beef chuck roast, cut into 1-inch pieces • 4 medium carrots, peeled and cut into thirds crosswise • 2-2/3 cups fresh mushrooms, halved (8 ounces) • 3/4 cup onion, cut into wedges (1 medium) • 2 cloves garlic, minced • 1 bay leaf • 3/4 teaspoon salt • 1/2 teaspoon dried thyme, crushed • 1/4 teaspoon black pepper • 2/3 cup beef broth or water • 2/3 cup dry red wine • 2 tablespoons tomato paste • 2 tablespoons all-purpose flour • 1/4 cup snipped fresh parsley • 6 cups hot cooked spaghetti, linguine, or other pasta (12-ounces uncooked) 1. In a 4- or 6-quart pressure cooker combine beef, carrots, mushrooms, onion, garlic, bay leaf, salt, thyme, black pepper, 2/3 cup beef broth or water, wine, and tomato paste. 2. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 12 minutes. 3. Allow pressure to come down naturally. Carefully remove lid. 4. Remove the bay leaf and discard. In a small bowl stir together flour and 1/4 cup water until well combined. Add to mixture in cooker. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in parsley. Serve over noodles. Makes 6 main-dish servings (about 6 cups). Beef Burgundy • 1 10-3/4-ounce can condensed golden mushroom soup • 3/4 cup burgundy • 1/4 cup quick-cooking tapioca • 1 teaspoon dried thyme, crushed • 1/4 teaspoon pepper • 3 medium carrots, cut into 1-inch pieces • 1 large onion, cut into thin wedges • 1-1/2 pounds lean beef stew meat, cut into 3/4-inch cubes • 8 ounces fresh mushrooms • Hot cooked noodles 1. In a 3-1/2- to 6-quart electric crockery cooker stir together the soup, burgundy, tapioca , thyme, and pepper. Add the carrots and onion. Top with the stew meat and mushrooms. 2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Serve over hot cooked noodles. Makes 6 servings.

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Country Harvest Beef Stew 2 pounds stew beef, cut in 1-inch pieces 4 slices bacon 2 teaspoons salt 1/4 teaspoon pepper 1/2 teaspoon marjoram 1 clove garlic, finely minced 2 cups beef broth or water 6 medium potatoes, halved 6 medium carrots, cut in quarters 12 small white onions 2 cups frozen green beans 3 tablespoons flour mixed with small amount of cold water Cut bacon into 1-inch pieces; cook for 5 minutes, until lightly browned. Add beef and brown, stirring frequently. Pour off excess fat. Add salt, pepper, marjoram, garlic, and beef broth or water. Cover tightly and cook over low heat for 2 hours. Add potatoes, carrots, and onions; cook for 30 minutes longer. Add green beans and simmer 20 minutes longer or until meat is tender and vegetables are done. Remove meat and vegetables to a serving dish. If necessary add water to the cooking liquid to make 2 cups, then stir in mixture of flour and cold water. Cook, stirring, until thickened and bubbly. Pour over vegetables and meat and serve. This beef stew serves 6. Crockpot Wagon Wheel Stew 1/4 cup flour 1/2 teaspoon seasoned salt 1 1/2 pounds stew beef, cut in 1/2-inch cubes 1 clove garlic, minced 3 tablespoons oil 1 1/2 cups beef broth 1 can (14.5 oz) tomatoes, cut up 1/4 cup prepared barbecue sauce 1 tablespoon Worcestershire sauce 2 medium onions, sliced 4 carrots, cut in 1/2 inch pieces 2 ribs celery, cut in 1/2-inch pieces 3 ounces of wagon wheel pasta, cooked In a shallow bowl or pie plate, mix flour with seasoned salt; dredge beef cubes in seasoned flour. Heat oil in a large skillet; brown beef in the hot oil with garlic; transfer to slow cooker. Stir in beef broth, tomatoes, barbecue sauce, Worcestershire sauce, onions, carrots, and celery. Cover and cook on low 7 to 9 hours; add the cooked pasta about 20 minutes before serving. This crockpot beef stew serves 6.

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Beef and Beer Stew 1 cup chopped onion 2 medium carrots, chopped 2 tablespoons vegetable oil 2 pounds beef stew beef, cut in 1-inch cubes 1 cup beer beef broth 1 1/2 teaspoons salt 1/4 teaspoon pepper 1/2 teaspoon leaf thyme 1 bay leaf Heat vegetable oil in a Dutch oven over medium heat. Sauté onion and carrots in the hot oil until onion is tender and transparent, about 5 minutes. Stir in beef cubes, 1 cup beer, 1/2 cup beef broth, salt, pepper, thyme, and bay leaf. Bring to a boil; reduce heat, cover, and simmer for 2 hours or until beef is tender. Stir occasionally, adding more beef broth and/or beer if necessary. Beef and beer stew serves 6. Barbecue Bean Stew 1 large can (28 ounces) barbecue beans 1/2 to 1 pound ground turkey or ground beef 1/2 cup chopped onion 1/2 cup chopped green bell pepper (1 medium pepper) 1/2 cup matchstick carrots, or use frozen or canned 1 can (8 ounces) tomato sauce 1 cup water 1/2 teaspoon garlic powder 1 can (approximately 14.5 ounces) tomatoes, diced 1 cup shredded cheese Brown ground turkey or ground beef with onion and green bell pepper; combine with remaining ingredients in crockpot or slow cooker. Cover and cook on low 6 to 9 hours. Serve with a sprinkling of grated cheese and cornbread or crackers. Stovetop: Brown ground turkey or ground beef with onion and green bell pepper; combine ingredients in a stockpot or Dutch oven. Cover and simmer for 45 minutes to 1 hour. Note: Cooking time can be shortened by using frozen or canned diced carrots. Serves 4 to 6.

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Low Carb Stewed Beef with Tomatoes 1 1/2 pounds beef stew meat 14 1/2 ounces tomatoes, canned 1/4 teaspoon black pepper 1/2 teaspoon seasoned salt 10 3/4 ounces beef broth -- condensed 1/2 cup water 2 to 3 teaspoons Thicken/Thin not/Starch -- expertfoods.com 1 cup frozen cut green beans Place stew beef, tomatoes, condensed beef broth, and water in crockpot. Add seasoned salt and pepper. Cover and cook on low for 7 to 9 hours. About 45 minutes before done, add green beans. Stir in thickener about 10 minutes before serving. Can be thickened with a few teaspoons of flour or cornstarch mixed with a small amount of cold water. Old-Fashioned Meatball Stew 2 tablespoons minced dried onion 1/2 cup fine dry bread crumbs, plain or seasoned 1 teaspoon worcestershire sauce 2 eggs, lightly beaten salt and pepper, about 1/4 tsp. each, or to taste 1 1/2 to 2 lbs ground beef 2 tablespoons vegetable oil 4 to 5 medium red potatoes, peeled and cubed 1 or 2 carrots, sliced about 1/2-inch thick 2 ribs celery, chopped, or 1 1/2 tablespoons dried celery flakes 1 medium onion, chopped coarsely 1 can (10oz) cream of mushroom soup (can use Healthy Request or other low-fat) 1 can (10oz) tomato soup (can use Healthy Request or other similar) Mix eggs with dried onion, bread crumbs, Worcester sauce, and salt and pepper. Blend meat in and mix thoroughly. Heat oil over medium-high heat in a large skillet. Form meat mixture into meatballs about 1 1/2 to 2 inches in diameter; brown on all sides in hot oil. While meatballs are browning, place the potatoes, carrots, and celery in a Crock Pot (3 1/2-quart or larger); using a slotted spoon or spatula, place browned meatballs on the vegetables. Quickly brown the onions and add to the Crock Pot. Pour soups over all; cover and cook on low for 7 to 9 hours (3 1/2 to 5 on high). Taste and adjust seasonings before serving. Serves 4 to 6.

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Chili Beef Stew 2 pounds stew beef, cut in 1/2-inch pieces 2 tablespoons vegetable oil 1 cup chopped onion 1/2 cup chopped green bell pepper 2 cloves garlic, minced 2 tablespoons chili powder 1 can (14.5 ounces) tomatoes 1 can (4 ounces) chopped mild green chile peppers 1 cup heated beef broth 1 teaspoon salt 2 tablespoons flour 1/4 cup water 2 cans kidney beans or small red beans (28 to 32 ounces total) 1 can whole kernel corn, drained (approximately 15 ounces) In a heavy Dutch oven or kettle, brown stew beef in vegetable oil. Remove meat; set aside and drain off all but 2 tablespoons of drippings. In the same kettle in the drippings, sauté onion, green pepper and garlic. Stir in chili powder. Continue cooking, stirring constantly, for about 1 minute. Add tomatoes and green chile; stir in hot beef broth. Add salt. Return meat to the pot; lower heat, cover, and simmer for about 1 1/2 to 2 hours, or until meat is tender. In a cup, blend flour with 1/4 cup water; stir into the stew. Cook, stirring constantly, until thickened. Add beans and corn and heat thoroughly. This beef stew serves 8. Super Easy Oven Beef Stew 1 1/2 pounds beef stew meat, cut in 3/4-inch cubes 2 tablespoons vegetable oil 1 can cream of mushroom soup (10 1/2 ounces) 1 carrot, shredded 1/3 cup dry red wine 1 can (3 to 4 ounces) sliced mushrooms, drained 2 tablespoons dry onion soup mix In a large skillet over medium heat, brown stew beef in oil. Transfer stew beef to a 2-quart casserole. Combine remaining ingredients; pour over stew beef in casserole. Cover and bake at 350° for 2 1/2 hours, stirring occasionally. Oven beef stew serves 6 to 8.

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Crockpot German Beef Stew 1 pound round roast, trimmed, cut in 2-inch cubes 2 tbs. Flour 1/2 tsp. celery salt 1/2 tsp. garlic powder 1/2 tsp. ground ginger 1/4 tsp. ground black pepper 1 can diced tomatoes, (16 oz) undrained 2 cups thinly sliced carrots 1 large potato, cut into chunks 1/4 cup sherry 1/4 cup dark molasses 1 cup water 3 cups fat-free beef broth Place beef in slow cooker (Crock Pot). In a small bowl combine flour, celery salt, garlic powder, ground ginger, and pepper; sprinkle over beef. In a medium bowl, combine tomatoes, carrots, potatoes, sherry, molasses, and water; pour over beef. Cook on low setting for 6 to 8 hours. If desired, add 1/4 cup raisins 30 minutes before serving. Serves 4 Crockpot Herbed Beef Stew Recipe 2 to 2 1/2 lbs.. lean chuck or round steak 1/4 cup flour Salt & pepper 6 slices bacon, chopped 2 onions, chopped 2 cups beef broth Dash of ground cloves and nutmeg 4 tbsp.. herb or wine vinegar 2 tbsp.. brown sugar 1 tsp. dried oregano 1 tsp. dried thyme optional: 1 cup of small button mushrooms Cut beef into cubes, dredge in flour mixed with a little salt and pepper. Place bacon in skillet and fry a few minutes. Add pieces of meat and brown and all sides. Add onions and cook 2 to 3 minutes. Transfer to Crock Pot. Stir in beef broth, water, spices, vinegar, brown sugar, and seasonings. Cover and cook on low 8 to 10 hours. Thicken juices with a mixture of flour and cold water if desired. Serve beef stew recipe with potatoes or noodles. Serves 4 to 6.

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Colombian Beef and Sweet Potato Stew 1 pound beef boneless chuck (or cut-up stew meat) 1/2 tsp. salt 1/4 tsp. pepper 1 1/2 tsps. olive or veg. oil 3 cups (1-inch pieces) peeled sweet potatoes 2 tsps. finely chopped garlic 2 whole cloves 1 dry bay leaf 1 stick cinnamon 1 large onion, cut into eighths 1 can (28 oz.) Italian-style (I think they mean like Roma) tomatoes, undrained 8 dried apricots, cut in half chopped fresh parsley 1. Remove excess fat from beef. Cut beef into 1-inch pieces. Sprinkle beef with salt and pepper. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 5 minutes, stirring occasionally, until brown. 2. Mix beef and remaining ingredients except apricots and parsley in 4 - 5 quart crock. Cover and cook on low 8 hours or until beef is tender. Stir in apricots. 3. Cover and cook on low about 15 minutes or until apricots are softened. Discard cloves, bay leaf and cinnamon stick. Sprinkle stew with parsley. 6 servings. Beef-Taco Bean Stew 2 lbs. rump roast 1 package of taco seasoning 1-15 oz. can diced tomatoes, Mexican style 1 small can of green chilies 1-8 oz. can of tomato sauce 1 onion, chopped two beef bouillon cubes 2-15 oz. cans red kidney beans; rinsed and drained Shredded cheddar cheese Cut the roast into bite-sized chunks. Roll in the taco seasoning and add to Crock Pot. Then add the tomatoes, chilies, tomato sauce, onion and bouillon cubes. Cover and cook on low 6 hours or until meat is tender. Add the drained beans and cook until the beans are heated through; around 30 minutes. Serve topped with the cheese, and/or other toppings that you like.

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Beef Sirloin Stew 2 pounds lean sirloin tip (look for an extra lean cut with very little marbling in the meat) 1 tablespoon olive oil 1 large onion, chopped 4 medium carrots, sliced 2 medium potatoes, cut into pieces 2 medium celery stalks, sliced 2 cups small mushrooms 1 teaspoon dried thyme 1 teaspoon ground mustard 1 cup water 1 cup dry red wine 1 (16 ounce) can no-salt added stewed tomatoes 3 tablespoons all-purpose flour Trim all excess fat from beef and cut into cubes. Heat olive oil in a large soup pot over medium-high heat until hot. Add beef and quickly brown on all sides. Add remaining ingredients except flour, salt and pepper to taste and reduce heat to simmer. Simmer approximately 1 hour or until beef is cooked and vegetables are tender. Combine 1 cup stew broth with flour in a small bowl. Mix with fork or whisk and add to stew. Continue heating another 10-15 minutes or until thickened. Bachelor's Stew 2 pounds lean beef chuck, trimmed and cut into 1 inch cubes 1/3 cup dried bread crumbs 1 teaspoon salt 1/8 teaspoon ground black pepper 1 yellow onion 3 carrots, cut into thick strips 4 stalks celery, chopped 1 teaspoon dried basil 1/3 cup quick-cooking tapioca 1 (4.5 ounce) can sliced mushrooms 1 teaspoon soy sauce 2 (10.75 ounce) cans condensed tomato soup 1 cup beef broth Combine bread crumbs with salt and pepper and toss with beef. Place coated beef cubes into a slow cooker and add onion, carrots, celery, basil, tapioca, mushrooms, soy sauce, tomato soup and broth. Stir well, cover and cook on low for 10 to 12 hours, or on high for 3 to 5 hours.

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Beefy Cabbage Stew 1 pound extra-lean ground beef 1 (15 ounce) can pinto beans 1 (15 ounce) can kidney beans 1 (10 ounce) can diced tomatoes with green chile peppers 1 (14.5 ounce) can Italian-style diced tomatoes 1 (15 ounce) can whole kernel corn, drained 1 (11.5 ounce) can tomato juice 1 1/2 cups water 1 (16 ounce) package coleslaw mix 1 teaspoon Greek-style seasoning 1 In a large pot over medium heat, cook beef until brown; drain. 2 Return meat to pot with pinto beans, kidney beans, diced tomatoes with green chiles, Italian-style diced tomatoes, tomato juice, water, coleslaw mix and Greek seasoning. Simmer over low heat 1 hour. Belgium Beef Stew 2 pounds beef stew meat, cut into 1 inch cubes 3/8 cup all-purpose flour 1/4 cup butter 4 onions, diced 1 2/3 cups water 1 sprig fresh thyme 2 bay leaves salt and ground black pepper to taste 1 (12 fluid ounce) can or bottle brown beer 1 slice bread 1 tablespoon prepared mustard 2 carrots, cut into 1 inch pieces 1 tablespoon white wine vinegar 2 tablespoons brown sugar 1 Dredge the meat in the flour. In a Dutch oven, melt the butter over medium heat. Brown meat in butter, then add the onions and fry until glazed. Stir in water and vinegar. Season with thyme, bay leaves, and salt and pepper to taste. Cover, and simmer for 30 minutes. 2 Mix in the beer. Spread mustard over bread, then add the bread and the carrots to the meat. Cover, and simmer for 30 minutes. Mix in the brown sugar (two tablespoons is a minimum! A lot of people prefer more).

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Cheapskate Stew 1 1/2 pounds lean ground beef 1/2 onion, chopped 3 stalks celery, chopped 2 cups frozen mixed vegetables 2 cups water 3 carrots, chopped 2 cups cooked elbow macaroni 1 (15 ounce) can tomato sauce 1 1/2 teaspoons Italian seasoning salt to taste ground black pepper to taste 1 Brown the hamburger meat with onion and celery. Drain (if it is fatty hamburger meat). 2 Add water and carrots, then cook 'til carrots are beginning to get tender. The carrots will be crunchy unless you cook them a fairly long time. 3 Add leftover vegetables, macaroni, tomato sauce, Italian spices, and salt and pepper to taste, and simmer until the flavors blend and all ingredients are warm through. Cuban Beef Stew 2 tablespoons olive oil 1 onion, chopped 4 cloves garlic, minced 1 red bell pepper, chopped 1 1/2 pounds sirloin tips, cubed 2 bay leaves 1/2 teaspoon ground cumin 1 teaspoon dried oregano 1/2 cup dry sherry 1 (8 ounce) can tomato sauce 2 tablespoons red wine vinegar 1/4 cup pimento-stuffed green olives 1/4 cup raisins 2 tablespoons capers 4 potatoes, peeled and quartered salt and pepper to taste 1 In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes. 2 Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick. 3 Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

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Five Hour Stew 2 pounds cubed beef chuck roast 4 carrots, chopped 2 onions, sliced into rings 2 tablespoons brown sugar 1/2 cup Burgundy wine 3 tablespoons tapioca salt to taste ground black pepper to taste 1 (28 ounce) can crushed tomatoes 1 (8 ounce) can tomato sauce 2 cups canned potatoes 1 (5 ounce) can water chestnuts 2 cups canned mushrooms, drained 1 Preheat oven to 250 degrees F (120 degrees C). 2 Combine the cubed chuck, carrots, onions, brown sugar, wine, tapioca, tomatoes, tomato sauce in a large baking dish. Season with salt and pepper to taste. 3 Bake at 250 degrees F (120 degrees C) for 4 hours. Remove from oven and add stir in the potatoes, water chestnuts and mushrooms. 4 Raise oven temperature to 300 degrees F (150 degrees C) for 1 more hour. Hamburger Stew 1 pound ground beef 1 (1.25 ounce) package taco seasoning mix 1 (10.75 ounce) can condensed tomato soup 3 3/4 cups water 1 cup chopped onion 4 carrots, chopped 3 potatoes, peeled and cubed 1 stalk celery, chopped 1 (15 ounce) can pork and beans In a large pot over medium high heat, saut E the ground beef. Add the taco seasoning, soup, water, onions, carrots, potatoes, celery and beans. Reduce heat to low. Cover and simmer about 30 minutes, or until the vegetables are tender.

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Mountain Man Stew 3/4 cup butter 1 large green bell pepper, sliced 1/2 large onion, sliced 1 pound baby carrots 1 pound fresh mushrooms, sliced 1 teaspoon garlic powder 1 teaspoon Italian seasoning salt and pepper to taste 1 pound cubed beef 3 pounds white potatoes, thickly sliced 1 1/2 quarts water 5 cubes beef bouillon, crumbled 1 In a large, deep skillet over medium heat, cook bell pepper, onion, carrots and mushrooms in butter, until onion is translucent. Stir in garlic powder, Italian seasoning, salt, pepper and beef. Cover and cook over low heat until vegetables are softened and meat is browned, stirring frequently. 2 Meanwhile, place potatoes in a 2-quart saucepan and cover with water. Bring to a boil and cook until tender, 15 minutes. Drain and stir potatoes into vegetable mixture. 3 Pour 1 1/2 quarts water into the 2-quart saucepan and dissolve the bouillon in the water. Bring to a boil, then remove from heat. 4 In a large mixing bowl or stock pot, carefully combine broth and vegetable mixture until well combined. Serve hot. Root Stew 1 pound lean ground beef 1 onion, chopped 4 stalks celery, chopped 3/4 cup ketchup 7 cups water 1/2 cup baby carrots 1 small rutabaga, chopped 4 large potatoes, chopped 1 small head cabbage, finely chopped 1 Combine hamburger, onion, and celery in a stock pot. Cook and stir over medium heat until the meat is browned. Drain excess grease. 2 Stir in ketchup, water, baby carrots, rutabaga and potatoes. Bring to boil, then simmer on low heat for 20 minutes. 3 Mix in chopped cabbage. Simmer an additional 30 to 45 minutes, or until vegetables are tender.

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Southwest Stew 2 pounds ground beef 1 onion, chopped 1 (14.5 ounce) can peeled and diced tomatoes 1 (15 ounce) can pinto beans, drained and rinsed 1 (15.25 ounce) can whole kernel corn, drained 4 potatoes, cubed 1 cup medium salsa 2 cups water 1 teaspoon ground cumin salt to taste ground black pepper to taste 1/2 teaspoon garlic powder 1/2 cup shredded Cheddar cheese 1 Cook ground beef and onion until done. 2 In a large pan add beef, onion, tomatoes, beans, corn, potatoes, picante sauce, water, cumin, salt and pepper to taste, and garlic powder. Simmer, covered, for 45 minutes. I like to use slow cooker and let it simmer all day. Serve; top with cheese. Swiss Steak Stew 1/4 cup all-purpose flour 1/2 teaspoon salt 1 1/2 pounds boneless round steak, cut into bite size pieces 1 (14.5 ounce) can Italian-style diced tomatoes 3/4 cup water 3 cups peeled and quartered new red potatoes 1 onion, diced 1 cup sweet corn 1 In medium bowl combine flour and salt mix well. Add beef and coat well. 2 Coat a nonstick skillet with cooking spray and heat over medium heat. Add beef and cook until browned. 3 In a slow cooker layer potatoes, beef and onion. Stir tomatoes with juice, water and any remaining flour mixture together. Pour over top. Cover and cook on low setting for 7 to 8 hours or until beef is tender. Add corn, cover and cook an additional 25 minutes.

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Tarragon Beef Stew with Vermouth 2 tablespoons butter 1 pound beef stew meat 6 cups chicken broth 4 cups water 1 1/2 cups sweet vermouth 2 cups new potatoes 2 large carrots, quartered 4 cloves garlic 2 teaspoons chopped fresh tarragon 1 bay leaf 1/2 cup Worcestershire sauce 1 tablespoon white sugar 1 tablespoon honey 1/4 teaspoon salt 1/4 teaspoon pepper 1 Melt butter In a large stockpot over medium-high heat. Add the beef stew meat, and fry for 2 to 3 minutes, or until evenly browned on the outside. 2 Pour the chicken broth, water, and vermouth into the stock pot. Add the potatoes, carrots, and garlic. Season with tarragon, bay leaf, Worcestershire sauce, sugar, honey, salt and pepper. Bring to a boil, reduce heat, and cover. Cook 2 1/2 hours to blend the flavors. 3 Remove cover and continue cooking 20 minutes, or long enough to evaporate enough liquid to reach your desired thickness.

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Thermos Bottle Stew 1 1/2 pounds lean ground beef 1 cup chopped onion 2 stalks celery, finely chopped 1 (2 pound) package frozen mixed vegetables 1 (10.75 ounce) can condensed tomato soup 1 tablespoon dried basil 1 tablespoon dried parsley 1 teaspoon dried oregano 1 bay leaf salt and pepper to taste 1 (16 ounce) can crushed tomatoes 1 (8 ounce) can tomato sauce 9 3/4 cups water 1 Using a large stock pot, brown your meat (breaking into small pieces as it cooks). Once meat is browned, add onions and celery, sauteing until soft. 2 Add frozen vegetables, tomato soup, basil, parsley, oregano, bay leaves, salt and pepper, crushed tomatoes, tomato sauce and water. Simmer for one hour and then serve. Remove bay leaves before serving. Tin Foil Stew 6 ounces blade roast, trimmed and cut into 1 inch cubes 1 potato, cubed 2 carrots, sliced 1 onion, chopped 1 clove crushed garlic 1 pinch salt 1 pinch ground black pepper 1 tablespoon butter 1 tablespoon water 1 On a large square sheet of foil, layer beef, potato cubes, carrots, onion and garlic. Sprinkle with salt and pepper, top with butter and a tablespoon of water. 2 Roll edges of tin foil together and seal tightly. 3 Bury it in campfire coals or put in a preheated oven at 375 degrees F (190 degrees C). For either cooking method, cooking time is about 1 hour. You can eat it right out of the foil, or empty it into a dish.

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Zucchini Stew 2 zucchini, diced 1 onion, chopped 2 (14.5 ounce) cans peeled and diced tomatoes 2 cups uncooked white rice 3 pounds ground beef salt and pepper to taste 1 In a large pot, combine zucchini and onion. Cover with 3 inches of water. Bring to a boil over medium heat. Stir in tomatoes and rice; reduce heat and simmer. 2 In a large skillet, cook beef over medium heat until brown. Stir into soup, adding more water if necessary. Season with salt and pepper, and simmer 20 minutes more, until rice is tender. Gambian Beef Stew 2 pounds stew meat -- lean/cubed 1 28 oz can tomatoes 1 bell pepper -- cut in strips 1 stalk celery -- sliced diag. 1 potato -- cubed 1 large carrot -- sliced diag. 1 yellow onion -- sliced 1 sweet potato -- cubed 1 teaspoon salt 6 tablespoons tomato paste 1/2 teaspoon cayenne pepper 1/2 cup creamy peanut butter 1/2 cup frozen peas -- thawed Combine beef, tomatoes, bell pepper (red or green), celery, potato, carrot, onion, sweet potato, salt and tomato paste in 5-qt saucepan; mix well. Bring to a boil; reduce heat. Simmer, covered, for 1 hour, adding water if necessary. Stir in cayenne pepper and peanut butter. Simmer for 1 hour longer or until vegetables and beef are tender. Add peas. Simmer for 5 minutes. Ladle onto large platter. Garnish with bell pepper slices and parsley. Serve this African beef stew over rice.

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Crockpot Amish Beef Stew 3 cups cubed stew meat 1/2 cup flour 1/4 cup butter 1 onion 8 large potatoes 2 cups chopped carrots 2 cups chopped celery salt to taste 1 cup tomato juice Dust the meat with flour; brown in butter in skillet. Add the onions and cook until soft. Place meat and onions in crockpot. Cover; cook on low for 2 hours. Stir in vegetables and tomato juice. Season with salt. Cook for 6-8 hours. Crockpot Beef And Leek Stew 3 cups coarsely chopped leek 1 medium onion -- diced 1 cup frozen corn 2 medium carrots -- chopped 3 medium potatoes -- diced 6 peppercorns 1 tablespoon dried basil 1 tablespoon dried rosemary 1 tablespoon dried oregano 2 pounds boneless top round roast -- cut 3/4" pieces 1 can plain (unseasoned) tomato sauce - (15 oz) Water -- as needed Beef boullion cubes -- as needed In a 5-quart crockpot, put all ingredients into the crockpot in the order they are listed. After adding the tomato sauce, add enough cans of water to cover the contents of the crock. Put in 1 beef boullion cube for the can of tomatoes, plus one for every can (or partial can) of water. Cover and cook this on LOW for 6 to 8 hours, or on HIGH for 4 hours.

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One Pot Beef Stew Ingredients: - 8 oz. Mafalda (Mini Lasagne), Egg Noodles, or Medium Shells, uncooked - 1 pound lean beef cut into 1-inch cubes - 1/2 large onion, chopped - 2 carrots, scraped and sliced diagonally into 3/4-inch thick ovals - 1/2 sweet red pepper cut into 1/2-inch strips - 8 oz. small fresh mushrooms, cleaned - 2 tomatoes, cut into wedges - 1 cup red wine - 1 bay leaf - 1/4 cup chopped fresh parsley - 1/4 tsp. hot red pepper flakes - 1/2 tsp. salt - 1/4 tsp. black pepper - 1 cup frozen peas, thawed Method: In a large heavy pot, combine beef, onion, carrots, red pepper, mushrooms, tomatoes, wine, bay leaf, parsley and red pepper flakes. Cover and simmer over low heat for 1 1/2 hours, stirring occasionally. Stir in salt, black pepper and pasta. Cover and cook 10 minutes, stirring occasionally. Add peas and stir to mix. Serve hot. 4-5 Servings

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Snowy-Day Beef Stew 1 tbsp olive oil 1 medium onion, chopped 3 large garlic cloves, minced 6 scallions, white part and 1" green, thinly sliced 12 oz fresh mushrooms, sliced 2 lb lean beef top round, trimmed of all fat, and cut into 1" cubes 2 tbsp unbleached all-purpose flour 1 1/2 tsp crushed dried thyme 1/2 tsp crushed dried oregano 1/4 tsp crushed dried rosemary 1 can no-salt-added stewed tomatoes - (28 3 canned chipotle chiles in adobo - (, or to taste, min 2 cup reduced-sodium canned beef broth 1/2 cup dry red wine 1 bag frozen peas - (10 oz) 2 tbsp chopped parsley for garnish, (optional) Heat oil in a large nonstick skillet over medium-low heat. Add onion, garlic, scallions, and mushrooms. Sauté, stirring often, until vegetables are wilted and most of the liquid is absorbed. Using a slotted spoon transfer vegetables to a bowl and set aside. Dredge the steak cubes with flour, thyme, oregano, and rosemary. Lightly coat the skillet with cooking spray and place over medium-high heat. Add steak pieces and brown on all sides, about 6 minutes total cooking time. Transfer steak and reserved vegetables to a large soup pot or Dutch oven. Top with stewed tomatoes, chipotle chiles, beef broth, and wine. Stir to combine. Partially cover and simmer for about 1 hour, until steak is tender. Stir in peas and cook, covered, until peas are just tender, about 5 minutes. If using, sprinkle with parsley and serve hot. This recipe yields 8 servings.

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West Indian Rum Stew In a large casserole place in layers: 4 cups onion, chopped 1 bay leaf 2 lbs. Beef cubes (browned), 3/4" 2 tsp. fresh garlic, pressed 1 tsp. freshly ground black pepper 1 tbsp. sugar 1 green pepper, cut into julienne 1/4" x 2" 1 red pepper, cut into julienne 1/4" x 2" 1 yellow pepper, cut into julienne 1/4" x 2" 2 fresh tomatoes, chopped Mix: 1 cup water 1/3 cup tomato paste 1 tsp. Tobasco sauce 1 tsp. Vietnamese sauce Pour mixture on ingredients in pan, cover and heat in 325-degree oven. Just before serving or storing add and mix in: 1/3 cup stuffed olives 1/4 cup Meyer's Dark Rum Ground Beef and Barley Stew large can of tomato juice 1 tablespoon oil 1 pound of ground beef 4 cups of water 1/4 cup onions, chopped 1/4 cup celery, diced 1/4 cup of barley salt and pepper to taste Directions: Cook onions and ground beef in a dutch oven in oil until meat is browned. Then add water and other ingredients. Cook on low heat for 45 minutes to one hour, until it thickens nicely and barley is cooked. Serve with some nice fresh Italian bread and butter!

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Crockpot Argentina Beef Stew 4 slices bacon 1 1/2 lbs. beef stew meat, cut into 1" cubes 3 med. carrots, cut into 1" pieces 3 med. onions, coarsely chopped 3 med. tomatoes, peeled and cut into wedges 2 med. potatoes, peeled and cut into eights 8 oz. winter squash, peeled and cut into 1 1/2" cubes 1 1/2 cups 1 med. green sweet pepper, chopped 1 T> snipped fresh thyme or 1 tea. dried 1 clove garlic, minced 14 1/2 oz. can beef broth 1/2 of a small head of cabbage, coarsely chopped 3 cups In large skillet cook bacon until crisp. Remove bacon, reserving drippings. Drain bacon on paper towels. Crumble bacon; chill until serving time. Brown beef, half at a time, in hot drippings. Drain off fat. In a slow cooker place carrots, onions, tomatoes, potatoes, squash or pumpkin, sweet pepper; dried thyme, and garlic. Add meat. Pour broth over all. Cover; cook on low for 8 to 10 hours. . or on high for 4 to 5 hours. If using low heat setting, turn to high heat setting. Stir in the cabbage and , if using, the fresh thyme. Cover and cook for 15 to 20 minutes more or until cabbage is just tender. TO serve, sprinkle each serving with crumbled bacon. Mushroom Soup Stew Ingredients 1 to 2 lbs. stew beef 2 onions sliced(medium) 1 can of mushroom soup, 1 can of water, 1 package of onion soup mix, 1 can of mushrooms drained salt and pepper to taste Directions Preheat oven to 375 degrees. Roll stew beef in a little flour. Place on casserole dish with sliced onions. In a bowl, combine soup, soup mix, mushrooms, water, salt and pepper to taste. Pour soup mixture over beef and onions; cover and bake until meat is tender. Serve with mashed potatoes.

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Fiery Beef Stew Recipe 3 tablespoons vegetable oil, divided 1 small green bell pepper; cored and cut into chunks 1 small red bell pepper, cored and cut into chunks 1 small onion, coarsely chopped 1 clove garlic, peeled and chopped 1 pound boneless beef top round, cut into 1 1/2 inch chunks 2 medium potatoes, peeled and cut into 3/4-inch chunks 1 (10-ounce) can Madras Hot Cooking Sauce 1 cup water Sour cream or yogurt Chopped fresh mint Directions: - Heat 1/2 of oil in a large skillet. Add peppers, onion and garlic; cook over medium-high heat for 3 minutes, or until tender and lightly browned. Remove from skillet and set aside. - Heat remaining oil in the same skillet. Add beef; cook over medium-high heat for 3 to 4 minutes or until browned; stir frequently. Stir in potatoes, Madras Sauce and water; mix well. - Cover and cook over medium heat for 20 minutes, or until meat is tender; stir occasionally. Stir in reserved vegetables. Cook uncovered for 5 minutes, or until heated thoroughly; stir frequently. - Garnish with sour cream and mint. Quick, Easy -N- Fast Cowboy Stew Recipe 1/4 stick margarine 1 onion, chopped 1 lb. lean ground beef 1 (15 1/4 oz.) can whole-kernel corn, drained 1 qt. tomato juice 2 C. cubed potatoes, cooked and drained 1 (15-oz.) can chili with beans In a skillet, sauté onion in margarine or butter until tender. Add the ground beef and cook until meat is cooked well and no longer pink. Add the corn, tomato juice, cooked potatoes and chili. Simmer for 15 minutes and serve.

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Steaming stew 3 pounds beef bottom round roast, cut into large cubes 4 ounces vegetable oil 1/2 cup flour, some extra for dusting the beef 6 cups beef stock 6 each potatoes, peeled and large dice 6 each carrots, peeled and large dice 2 each onions, chopped 6 stalks celery, large dice 1 teaspoon oregano 3 each bay leaves Salt and pepper to taste Flour the cubes of beef and then place in large pot that has had the oil heating. Brown the meat and then add the flour to this and mix on medium heat until incorporated. Then add the beef stock and raise heat to bring to boil. When it starts to boil, place on simmer to cook. Add the vegetables, oregano and bay leaves and simmer for two hours or until the beef is fork tender. If the stew needs to be skimmed, you can do this over the two hours periodically. Season with salt and pepper to taste and serve with warm biscuits or dumplings and enjoy. Cooking Tips 1. Bottom round roast will give off more flavor than a top round roast. 2. Use beef stock instead of water, this will enhance the flavor of the stew without having to add too much salt. 3. With adding flour to the meat before the stock you are creating a roux, which will thicken the liquid and over the course of cooking will make this a perfect consistency. 4. Season with salt and pepper at the end to make sure that you do not add too much, being it will cook for two hours WELSH STEW Beef few carrots A small swede Potatoes Onions Small piece of cured bacon Cut up the meat into small pieces; place in a saucepan with less cold water than you would use for soup; simmer for about one hour before adding carrots, onions, swede (all cut up small); continue to simmer for about ½ hour. Finally, add potatoes (cut up) and seasoning. This dish must be cooked slowly, and not allowed to get too dry. Serve very hot with pieces of bread.

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POLISH HUNTER'S STEW 2 lbs. round steak cut in 1 ½" cubes 3 ounces garlic sausage sliced 1/8" thick 2 ½ lbs sauerkraut 1 cup sliced mushrooms 4 strips bacon, diced 1 cup Madeira wine or sherry 1 large onion, chopped 2 Tbsp minced parsley 1 Tbsp flour 1 cup meat gravy or brown sauce 2 Tbsp sugar salt and pepper Rinse sauerkraut. Put in a large, heavy casserole dish. Stir in mushrooms, cover, and simmer 20 minutes. In heavy skillet, cook bacon, onion and parsley together until onion is yellow. Stir in flour, cook a moment and mix with sauerkraut. In the same skillet, brown beef lightly (add a little bacon fat if necessary). Mix with sausage, and stir into sauerkraut. Season gravy with salt, pepper, and sugar. Gravy or brown sauce made with: 2 Tbsp butter or margarine 2 Tbsp flour blended and well browned Smoothly blend butter/margarine & 1 cup consomme' Stir into casserole, cover, and bake in slow oven, 300 deg., 1 ¼ hours, or until meat is tender. Stir in wine, bring just to boil on top of stove, and set aside in a cool place for a day. Reheat before serving. Serves 8. Serve with boiled new potatoes and sliced tomatoes.

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Camp Stew 5 1/2 lb Beef roast 5 1/2 lb Pork roast 4 Or 5 chickens; 2-1/2 to 3 lbs each 20 lb Potatoes 1 ga Whole tomatoes plus 2 reg cans tomatoes 5 lb Onions; or 6 lbs 1 ga Whole corn plus 2 reg cans corn 64 oz Ketsup 2 Bottles cocktail sauce Salt and pepper to taste Boil beef and pork roast. Remove excess fat from chickens and boil these. (leave skin on.) While meat is boiling, cut 20 lbs potatoes into 1/2 -3/4-inch squares. Cut tomatoes into 1/8's (or dice as you like.) Cut onions into med size squares. (dice.) Put potatoes, onions, tomatoes plus most of the tomato juice into boiler to cook. Don Not Add Corn. While this is cooking, tear meat up, shread very fine. Remove all fat, bone and skin. Mix all shreaded meat together. When potatoes, tomatoes and onion are done. Alternate stew and meat into a large container to mix. Add Ketsup and cocktail sauce. Mix or stir well. If additional juice is needed, use broth from meats. When mixed put in boilers, add corn and simmer till corn is done. Beware that stew will stick and scorch easy at this point. When corn is done, camp stew is done. (Freezes well)

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BEEF STEW IN ACORN SQUASH 5 tablespoons olive oil, divided 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 pounds beef for stew, cut into 1-inch cubes 2 medium or 1 large yellow onion, diced 1 stalk celery, diced 1 medium carrot, peeled and diced 1/2 large green bell pepper, seeded and diced 1 tablespoon minced garlic 1 cup red wine 1 bay leaf Sprig thyme, marjoram or rosemary 3 cups beef broth 4 medium acorn squash 8 to 10 baby new potatoes, cooked 1/2 cup pearl onions 1/2 cup sugar snap peas Place 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Add stewing beef and toss to coat the meat. Meanwhile, coat the bottom of a large heavy pot with olive oil (about 1 tablespoon) and place over medium-high heat. When the oil is hot, add beef to the pot and allow it to brown on all sides, adding more oil as needed. When all the beef is browned, reserve it and its juices in a bowl. Add diced onion, celery, carrot, green pepper and garlic to the pot; cook, stirring, on high heat for 1 minute, scraping the bottom of the pot to free flavorful bits. Reduce heat to low and continue to cook vegetables for 1 minute. Increase heat to high and add red wine, allowing it to reduce to a glaze in the bottom of the pot. Return beef to pot along with the bay leaf and your choice of herbs (thyme, marjoram or rosemary). Add the beef broth and bring to a brief boil. Immediately reduce heat to low and maintain a low simmer until beef is tender, about 1 hour. While stew is slowly cooking, prepare squash by cutting a shallow slice off the top of each to make a lid; remove the seeds and strings. Lightly rub the inside of each squash with salt, pepper and olive oil. Replace lids and place on a lined baking tray. Bake at 350 degrees F until tender when pricked with a knife, about 30 to 45 minutes. Remove from oven; set aside. Before serving stew, add baby new potatoes, pearl onions and sugar snap peas; gently reheat, if necessary. Adjust seasoning, adding salt and pepper to taste, if needed. Carefully ladle stew into each squash and serve.

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MILWAUKEE BEER BEEF PARTY STEW This stew can easily be made a day ahead for a party, and will be all the better as the flavors will have a chance to mellow. 3 pounds chuck, round, or stewing beef cut into 1 1/2-inch cubes 3/4 cup flour for dredging 4 tablespoons oil 5 large onions (any variety), peeled and sliced 3 cups beer 1 (10 1/2 ounce) can beef bouillon 3 garlic cloves, peeled and minced 1 tablespoon minced parsley Pinch of thyme 1 bay leaf Salt Pepper to taste 1 tablespoon brown sugar 1 tablespoon wine vinegar Pat the meat dry with paper towels and dredge in flour. Heat the oil in a heavy stew pot and brown the beef in batches. Bacon fat may be used instead of oil. When finished, set the beef aside, put the onions in the pot, and lightly brown, adding more oil if needed. Return beef to the pot. Add beer, bouillon, garlic, herbs, salt, and pepper. Stir well. Cover pot and bake in a 325 degree F oven for 2 1/2 hours or until meat is tender. During the last ten minutes of cooking, stir in the sugar and vinegar. It may be necessary to add additional beer during cooking if the liquid is not covering the beef. Serve the stew to 6 with boiled potatoes and mugs of cold beer.

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BEEF STEW WITH CORN AND TOMATOES 4 tablespoons paprika 2 pounds topside (top round) of beef, cut into 2-inch cubes 2 ounces (1/4 cup) butter 2 medium-size onions, chopped 2 garlic cloves, crushed 8 ounces canned tomatoes 1 teaspoon dried thyme 1 bay leaf 1 teaspoon salt 1/2 teaspoon black pepper 2 carrots, scraped and cut into 1/2-inch rounds 8 fluid ounces (1 cup) dry white wine 1 pound canned and drained sweet corn 5 fluid ounce single cream (5/8 light cream) 6 tablespoons brandy 2 tablespoons flour Sprinkle the paprika on a large plate. Roll the beef cubes in the paprika so they are well coated. Set aside. In a flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the onions and garlic, reduce the heat to very low and cook for 4 minutes. Add the meat cubes to the casserole, a few at a time, and brown them well. Mix in the tomatoes, thyme, bay leaf, salt, pepper and carrots. cover the casserole and simmer the stew for 25 minutes. Pour in the wine, mixing well with a large spoon. Simmer the stew, covered, for another 45 minutes. Add the sweet corn to the casserole, re-cover and cook the stew a further 20 minutes. In a medium-size mixing bowl, beat the cream, brandy and flour together with a wire whisk. Add the mixture to the stew, stirring to blend thoroughly. Simmer for 15 minutes and serve.

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IRISH BEEF STEW 1/4 cup vegetable oil 1 1/4 pounds stew beef, cut into 1-inch pieces 6 large garlic cloves, minced 8 cups beef stock or canned beef broth 2 tablespoons tomato paste 1 tablespoon granulated sugar 1 tablespoon dried thyme 1 tablespoon Worcestershire sauce 2 bay leaves 2 tablespoons (1/4 stick) butter 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups) 1 large onion, chopped 2 cups 1/2-inch pieces peeled carrots 2 tablespoons chopped fresh parsley Heat oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally. Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.

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CRACKER BARREL OLD COUNTRY STORE BEEF STEW 1 portion Beef Stew Setup 3 quarts water 2 cans Veg-All (The huge family size) In pot add water and stew setup and cook on medium till setup is thawed. Drain Veg-All and add to stew mixture. Cook on medium heat for 30 minutes. Beef Stew Setup 3 pounds onions 30 pounds thawed stew beef 1/2 gallon water 1/2 cup salt 6 tablespoons pepper 4 1/2 quarts diced tomatoes (canned or fresh) 4 1/2 quarts tomato ketchup Combine all ingredients in a large pot. Cook on a medium boil for 2 1/2 hours or until meat is tender. Divide into thirds for three portions of setup. You can freeze until it is needed. Dry Mix for biscuits and dumplings 15 pounds flour 46 ounces shortening Blend mixture on low for 4 minutes. Shelf life 5 days Biscuits (Wet Mix) 1/2 gallon buttermilk 1 heaping gallon (6 pounds 4 ounces) Dry Mix Mix for 20 seconds on low in a blender. On a lightly floured table, spoon out 1/2 of the wet mix. With lightly floured hands, pat top and sides of dough. Knead no more than 4 times; roll dough to an even thickness. Relax dough by lifting all sides until it shrinks back evenly to a 1/2 inch thickness. Cut biscuits out with a lightly floured cutter. Bake at 475 degrees F for 7 to 10 minute or until lightly brown. Brush tops with melted margarine TIPS**DO NOT USE MORE thank a light covering of flour on the biscuit table when rolling out wet mix. Excess flour will dry out the wet mix and keep the dough from sticking together during the second rollout. **Remember to knead the dough no more than 4 times. Knead the dough just enough to make it rollable. This will keep the biscuits light a tender. **The biscuits must be baked immediately after rollout.

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Dumplings (12 pounds) 4 gallons water 12 ounces chicken base with pepper Flour Wet Mix (Above) In a pot bring water and chicken base to a rapid boil. Work with 1/2 batch of wet mix on a heavy floured table, knead 30 times. Roll dough out to a 1/8 inch thickness. DO NOT RELAX THE DOUGH. Flour the top of the dough heavily. Cut the dough into 2 inch squares; using a dough scrapper lift the dough squares into a pan. Keep the dough flat. Pour all dough into boiling broth at once. Separate gently with a spoon to encourage separation. Leave uncovered and boil rapidly for 5 minutes. Cover and reduce heat to a simmer and cook for 20 minutes. **Broth will seem thin but it will thicken in a hot box in 40 minutes. DR. PEPPER BEEF STEW 3 pounds beef stew meat 3 teaspoons salt 1 teaspoon black pepper 1/4 cup all-purpose flour 3 tablespoons shortening 2 cups beef stock or bouillon 2 cups Dr. Pepper 2 cups sliced carrots 1 1/2 cups onions, cut into chunks 1 cup celery, sliced 1 cup frozen or fresh garden peas Sprinkle meat with the salt and pepper and dust with the flour. In a large stew kettle, brown meat in the 3 tablespoons shortening until very brown. Add beef stock or bouillon, Dr. Pepper, carrots, onions and celery. Cook at a low temperature until meat is very tender. Add frozen peas and cook at least 10 minutes longer. Yields 8 servings

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BEEF STEW WITH DUMPLINGS 4 tablespoons flour 1 teaspoon salt 1/4 teaspoon black pepper 2 pounds (1kg) stewing steak, trimmed of fat and cut into 1-inch cubes 1 ounce (30g) (2 tablespoon) butter 1 tablespoon vegetable oil 1 large onion, finely diced 2 tablespoons brandy, warmed (optional) 1 bay leaf 2 pints (5 cup) homemade beef stock 6 ounces (185g) mushrooms, wiped clean 5 fluid ounce (150ml) (5/8 cup9 sour cream Dumplings 8 ounces (1/2 pound) breadcrumbs made from day-old white bread 4 tablespoons water 2 eggs, lightly beaten 1/4 teaspoon salt 1/4 teaspoon black pepper 1 1/2 tablespoons chopped fresh parsley 1 onion, grated 1/2 teaspoon ground mace Preheat the oven to warm 325 degrees F (170 degrees C). Mix the flour, salt and pepper together on a large plate. Roll the beef cubes in the flour mixture until they are lightly coated. In a large frying pan heat the butter and oil over moderate heat. add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent. With a slotted spoon, remove the onion and set aside on a plate. Add the beef cubes to the pan, a few at a time. Brown them well, adding more oil and butter if necessary. Remove the beef cubes as they brown and place them in a large ovenproof casserole. If you are using the brandy, put it in a metal ladle. Set it alight and pour it, still burning, over the beef cubes in the casserole. When the brandy has stopped burning, add the onion to the casserole with the bay leaf and stock. Cover the casserole and place in the oven to cook for 2 hours. While the meat is cooking, make the dumplings. Put the breadcrumbs into a large mixing bowl. add the water, a little at a time, and toss lightly with a fork. the breadcrumbs should be just moistened, not soggy. Still using the fork, lightly mix in the eggs. add the salt, pepper, parsley, onion and mace. With floured hands, shape the mixture into walnut sized balls. add the dumplings to the casserole, with the mushrooms, cover and cook for 30 minutes. Spoon over the sour cream just before serving.

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GOLFER'S BEEF STEW 2 pounds beef stew meat, cut into chunks 1 can onion soup 1 can cream of mushroom soup 1 can cream of celery soup 1 cup Burgundy wine Brown meat in skillet. Remove meat to crockpot. Pour wine in fry pan to deglaze. Stir soups into pan. Blend all liquids. Pour over meat in crockpot. Cover and cook on low for 8 to 10 hours. Serve with rice or noodles. Serves 6. ARGENTINEAN STEW IN A PUMPKIN SHELL 2 pounds beef stew meat, cut into 1 1/2-inch cubes 1 large onion; chopped 2 garlic cloves, minced 3 tablespoons oil 2 large tomatoes, chopped 1 large green bell pepper, chopped Salt Pepper 1 teaspoon granulated sugar 1 cup dried apricots 3 white potatoes, peeled and diced 3 sweet potatoes, peeled and diced 2 cups beef broth 1 medium pumpkin Butter or margarine, melted 1/4 cup dry sherry 1 (16 ounce) can whole kernel corn, drained Trim any excess fat from beef and cook with onion and garlic in oil until meat is browned. Add tomatoes, green pepper, 1 tablespoon salt, 1/2 teaspoon pepper, sugar, apricots, white potatoes, sweet potatoes and broth. Cover and simmer 1 hour. Meanwhile, cut top off pumpkin and discard. Scoop out seeds and stringy membrane. Brush inside of pumpkin with butter and sprinkle lightly with salt and pepper. Stir sherry and corn into stew and spoon into pumpkin shell. Place shell in shallow pan and bake at 325 degrees F for 1 hour, or until pumpkin meat is tender. Place pumpkin in large bowl and ladle out stew, scooping out some of pumpkin with each stew serving.

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CLASSIC RED CHILE STEW Try spreading this on Indian Fry Bread, then folding the bread over the filling. 8 dried red New Mexican chiles 2 pounds pork or beef stew meat, cut into 1 1/2-inch cubes 2 tablespoons vegetable oil 4 cups beef broth, divided Arrange chiles on a cookie sheet and place in a 200 degree F oven for 5 minutes or until they smell like they are toasted. Be careful not to burn them. Remove the stems and seeds. Cover chiles with 2 cups of the beef broth and let sit for 20 minutes until they are softened. Place chiles and broth in a blender and purée until smooth. Brown meat in oil and remove from the pan. Add 1 cup of the beef broth to the pan to deglaze it. Combine all ingredients in a crockpot or large pot, bring to a boil, reduce heat, and simmer for 2 hours, or until the meat is very tender and starts to fall apart, and the stew is thickened, adding more water if necessary. SWEET AND SOUR BEEF STEW 1 1/2 pounds beef stew meat, cut into 1-inch cubes 2 tablespoons cooking oil 1 cup chopped carrot 1 cup sliced onion 1 (8 ounce) can tomato sauce 1/4 cup brown sugar 1/4 cup vinegar 1 tablespoon Worcestershire sauce 1/2 cup water 1 teaspoon salt 4 teaspoons cornstarch 1/4 cup cold water Hot cooked noodles Poppy seed (optional) Brown meat in hot oil. Add next 8 ingredients. Cover and cook over low heat until meat is tender, about 2 hours. Combine cornstarch and cold water; add to beef mixture. Cook and stir until thickened and bubbly. Serve over noodles sprinkled with poppy seed. Garnish with car rot curls and parsley, if desired. Makes 4 servings.

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BEEF STEW CASSEROLE Yield: 8 servings 2 pounds beef (for stew), cut into bite-size cubes 1 1/2 cups thickly sliced carrots 2 onions, coarsely chopped 4 to 6 potatoes (about 2 pounds), peeled and cubed 1 cup chopped celery 2 teaspoons salt 1 teaspoon pepper 1 can condensed cream of mushroom soup 1 cup burgundy wine 1/2 cup water 1 dried bay leaf, crumbled fine Preheat oven to 250 degrees F. Combine the beef, carrots, onions, potatoes, celery, salt and pepper in a 4-quart, oven-safe casserole or baking dish. Stir together the mushroom soup, wine, water and bay leaf. Pour over beef-vegetable mixture. Cover tightly. Bake for 5 hours.

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BEEF STEW WITH PARSLEY DUMPLINGS 1/4 cup all-purpose flour 1 1/2 teaspoons salt 1/4 teaspoon pepper 2 pounds boneless beef chuck, cut into 1-inch cubes 3 tablespoons vegetable oil 1 medium onion, sliced 1/2 teaspoon Worcestershire sauce 1 small bay leaf Pinch of allspice 5 cups water 1/2 teaspoon granulated sugar 1/2 clove garlic, minced 3 large potatoes, quartered 4 carrots, halved 6 small onions 3 stalks celery, cut into pieces Combine flour, salt and pepper. Dredge meat in flour mixture and brown in oil in large Dutch oven. Stir in next seven ingredients and cover. Reduce heat and simmer 2 hours. Add potatoes, carrots, onion and celery. Cover and cook over low heat 15 minutes or until vegetables are tender. Parsley Dumplings 3 tablespoons milk 1 tablespoon fresh parsley, chopped 1 egg 1 cup packaged biscuit mix Combine milk, egg and parsley; stir well. Add milk mixture to biscuit mix. Stir just until ingredients are moistened. Drop dumplings by tablespoons on top of vegetables. Cook uncovered over low heat 10 minutes. Cover and cook additional 10 minutes.

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Burt Reynolds' Beef Stew 3 slices bacon, cut into small pieces 4 tablespoons flour 1 teaspoon salt 1/4 teaspoon pepper 2 pounds boneless beef round, cut into 1-inch cubes 1 large onion, chopped 1 clove garlic, minced 1 (8 ounce) can tomato sauce 1 (8 ounce) can beef broth 1 cup dry red wine 1 bay leaf Pinch of thyme 2 carrots, coarsely chopped 2 stalks celery, coarsely chopped 3 potatoes, cut into bite-size pieces 6 to 8 fresh mushrooms, sliced Cook bacon until crisp in a Dutch oven; reserve bacon fat, and drain bacon on paper toweling. Combine flour, salt and pepper in a plastic bag; shake beef in flour mixture to coat completely. Brown beef in bacon fat, turning often. (Add a little more vegetable oil if needed.) Add onion and garlic; cook 3 minutes. Add tomato sauce, broth, wine, bay leaf, and thyme. Cover; lower heat, simmer 1 1/2 hours. Add carrots, celery, potatoes, and mushrooms. Uncover and cook until meat and vegetables are tender. Sprinkle with reserved bacon.

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BEEF AND ONION STEW 1 medium onion, chopped 2 cloves garlic, minced 3 tablespoons olive oil 1 (2 pound) boneless beef chuck, tip or round, cut into 1-inch cubes 1/2 cup dry red wine 2 tablespoons red wine vinegar 1/2 teaspoon salt 1/4 teaspoon coarsely-ground pepper 1 bay leaf 1 stick cinnamon 1 (8 ounce) can tomato sauce 1 1/2 pound pearl onions, peeled Crumbled feta cheese Cook and stir chopped onion and garlic in oil in Dutch oven over medium heat until onion is tender; remove with slotted spoon. Cook beef in remaining oil, stirring frequently, until all liquid is evaporated and beef is brown on all sides, about 25 minutes; drain fat. Return onion and garlic to Dutch oven. Stir in remaining ingredients except onions and cheese. Heat to boiling; reduce heat. Cover and simmer 1 hour and 15 minutes. Add white onions. Cover and simmer until beef and white onions are tender, about 30 minutes. Remove bay leaf and cinnamon. Garnish with cheese.

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SOUTHWESTERN TEQUILA BEEF STEW 1 1/2 pounds boneless round steak, cut into bite-size pieces 1/4 cup all-purpose flour 1 teaspoon red chile powder 4 tablespoons olive oil 1 onion, chopped 1 (14 1/2 ounce) can beef broth 1 tablespoon Worcestershire Sauce 1/4 cup tequila 4 cups water 1 (28 ounce) can chopped tomatoes 2 cloves garlic, cut in half 1 jalapeno pepper, chopped 4 medium carrots, sliced 4 medium turnips, peeled, quartered 6 medium potatoes, peeled, quartered Put flour and red chile powder into a zip-type plastic bag. Add beef chunks and shake until coated. Heat oil in a large, heavy Dutch oven or pot. Stir in onion and beef and brown on all sides. Add beef broth, Worcestershire sauce, tequila, water, tomatoes, garlic and jalapeno. Cook over medium heat for 1 hour. Add carrots, turnips, and potatoes and cook for another hour or until the vegetables are tender. Serve with your favorite crusty bread.

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Super Bowl Sunday Stew 1 pound beef stew, 1-inch cubes Salt and pepper 3 tablespoons butter 30 ounces canned tomato juice 30 ounces canned tomatoes, chopped coarsely 5 celery stalks leaves included, chopped small 2 carrots, peeled (cut in rounds or quarters) 2 onions, peeled and sliced thin 3 cloves garlic, pressed 1 potato, peeled and cubed 1 (10 ounce) package frozen okra, cut 3 to 4 tablespoons barley 3 cubes beef bouillon 16 ounces canned corn or 10 ounces frozen corn 3 tablespoons Worcestershire sauce 2 teaspoons salt (optional) 6 to 8 stalks parsley, finely chopped Water, as needed 1 pinch cayenne (optional) 12 black peppercorns 2 bay leaves 1/2 teaspoon thyme Sauté meat pieces in butter over medium high heat until browned on all sides, about 5 minutes. Pour into a 5- or 6-quart slow cooker or crockpot, add remaining ingredients mix well to blend. Note: The frozen okra can be added as is, for it will quickly thaw in the warm liquid. ***you can add water to this stew depending on the thickness you want (about 4 cups for a thick stew). Cover and cook on LOW for 6 to 8 hours. Stir occasionally during the day. Taste for seasoning just before serving. If you want a bite to this stew, you can add to taste some cayenne. Serve in heated bowls, With some country peasant bread or bread of your choice, in big chunks and with lots of butter. Yields 6 servings.

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SPANISH BEEF STEW 1 (1 3/4) pound beef flank steak, cut into thirds 1 medium onion, coarsely chopped 1 medium carrot, coarsely chopped 1 bay leaf 2 teaspoons salt, divided 5 cups water 4 teaspoons olive oil 1 large onion, sliced 1 red bell pepper, cut into 1/2-inch strips 1 yellow bell pepper, cut into 1/2-inch strips 1 green bell pepper, cut into 1/2-inch strips 3 garlic cloves, crushed 3 serrano or jalapeño chiles, seeded and minced 1/4 teaspoon ground cinnamon 1 (16 ounce) can tomatoes Capers (for garnish) Put steak, medium onion, carrot, bay leaf, 1 teaspoon of the salt and the water in a Dutch oven. Heat to boil, then simmer for 2 1/2 to 3 hours. Turn off heat and let stand 30 minutes or cover and leave in the refrigerator overnight. Heat olive oil in a skillet. Add large onion, bell peppers and remaining 1 teaspoon salt and sauté until the vegetables are tender. Stir in the garlic, chiles and cinnamon and cook for 30 seconds. Stir in the tomatoes and cook for 5 minutes. Remove the beef to a bowl. Strain broth, reserving 2 cups. Shred beef into fine strips. Stir reserved broth and shredded meat into the pepper mixture and simmer, uncovered, stirring occasionally, about 10 minutes. Sprinkle with capers to serve.

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Crockpot Navajo Beef and Chile Stew 3/4 pound lean beef stew meat, cut into 3/4-inch cubes 1 large onion, chopped 2 large cloves garlic, minced 1 (14.5 ounce) can ready-cut tomatoes with juice 1 (7 ounce) can diced green chiles, drained 1 (18.5 ounce) can whole-kernel corn, undrained 1 1/2 teaspoons dried oregano leaves, crushed 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon ground red pepper 2 tablespoons yellow cornmeal Combine all ingredients except cornmeal in a 3 1/2-quart crockpot, mixing well. Cover and cook on LOW for 7 to 8 hours or until meat is tender. Turn control to HIGH. Stir in cornmeal. Cover and cook on HIGH for 20 to 25 minutes. CAJUN BEEF STEW 2 tablespoons vegetable oil 2 pounds beef, cut into 1-inch cubes 2 tablespoons all-purpose flour 2 onions, sliced 1 (1 pound) can tomatoes 2 celery tops 1 cup thinly sliced carrots 1 large potato, peeled and sliced 1 teaspoon salt 1 teaspoon thyme 1/3 teaspoon hot pepper sauce 1 bay leaf Brown beef in oil. Sprinkle with flour. Mix well. Add onions and cook 5 minutes. Add remaining ingredients and simmer, covered, for 1 1/2 hours. Serves 4

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SAN ANTONIO STEW 2 pounds boneless beef stew meat, cut into 1-inch pieces 2 tablespoons vegetable oil 1 (10 1/2 ounce) can condensed beef broth 1 cup hot water 1 cup PACE picante sauce 1 medium onion, cut into 1/2-inch wedges 1/4 cup chopped parsley 1 teaspoon salt 1 teaspoon ground cumin 2 garlic cloves, minced 1 (16 ounce) can whole tomatoes 3 medium carrots, cut into 1-inch pieces 2 ears fresh or thawed frozen corn, cut into 1-inch pieces 2 medium zucchini (about 1 ounce), cut into 1-inch pieces 1/2 cup cold water 2 tablespoons flour In large Dutch oven, brown meat, half at a time, in hot oil. Return all meat to Dutch oven. Add broth, hot water, picante sauce, onion, parsley, salt, cumin and garlic. Bring to a boil; reduce heat. Cover and simmer 1 hour or until meat is tender. Drain and coarsely chop tomatoes, reserving juice, add tomatoes and juice to Dutch oven with carrots, corn and zucchini. Cover and simmer 25 minutes or until vegetables are tender. Gradually add cold water to flour, mixing until smooth. Gradually stir into stew. Heat to boiling, stirring constantly. Boil and stir 1 minute or until thickened. Serve with additional picante sauce. Makes 8 servings, about 10 cups stew.

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KNOTT'S BERRY FARM STEAK HOUSE BEEF STEW 1/4 cup oil 2 medium onions, sliced 3 garlic cloves, minced 4 pounds stew meat 1 (28 ounce) can tomatoes with liquid 1 cup dry red wine 2 tablespoons Worcestershire sauce 1 bay leaf 1 teaspoon basil, crushed 1 tablespoon parsley, chopped Salt and pepper to taste 2 potatoes, diced 3 pounds carrots, diced 3 stalks celery, diced 1 (16 ounce) can corn, drained 1 (15 ounce) can lima beans, drained In a large Dutch oven, heat oil and sauté onions and garlic until soft. Add meat and brown on all sides. Add tomatoes, wine, Worcestershire sauce, bay leaf, basil, parsley, salt and pepper. Simmer, partially covered, for 1 hour. In the meantime, combine potatoes, carrots and celery in a saucepan with 1 cup water and cook until a little tender but still firm. After meat has simmered for an hour, add these vegetables and the remaining ingredients. Continue cooking until meat is tender. Servings: 8

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BOY SCOUT COWBOY STEW Serves 8 1 pound ground beef 1 (28 ounce) can stewed tomatoes 2 (15 1/4 ounce) cans whole kernel corn 2 (15 ounce) cans whole green beans 1 (15 1/2 ounce) can canned red beans, drained and rinsed 1 onion, chopped 1/2 teaspoon dried oregano 1/4 teaspoon cayenne pepper Salt and pepper to taste Brown the ground beef in a skillet over medium heat until no longer pink. Drain off any excess grease. In a stock pot or Dutch oven, combine ground beef, tomatoes, corn, green beans, red beans and onion. Season with oregano, cayenne pepper, and salt and pepper to taste. Cover and simmer for at least 50 minutes over medium to low heat. The longer this cooks, the better flavor it has. PUERTO RICAN BEEF STEW 1 tablespoon vegetable oil 2 pounds beef top round, cut into 1-inch cubes 2 green bell peppers, seeded and chopped 2 onions, chopped 4 cloves garlic, finely chopped 1/4 cup chopped cilantro leaves 2 tablespoons vinegar 1 teaspoon dried oregano 1 cup tomato sauce 3 bay leaves Salt and freshly-ground pepper, to taste 1/2 pound carrots, cut into 1-inch pieces 1/2 pound potatoes, peeled and cut into 1-inch cubes 1 cup frozen peas 1/2 cup pimento stuffed olives 1/4 cup (60 ml) raisins Heat the vegetable oil in a large, heavy pot over moderate heat and brown the meat. Add the peppers, onions, garlic, cilantro, vinegar, oregano, tomato sauce, bay leaves, salt and pepper and simmer covered for 1 hour. Add the carrots and potatoes and simmer 1 hour, or until the meat is tender. Add the remaining ingredients and simmer an additional 15 minutes. Serves 6 to 8.

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HUNGARIAN STEW WITH NOODLES 1/2 cup vegetable oil 1 large garlic clove 5 pounds beef stew meat, cut into 1-inch cubes 4 medium onions, sliced 3 (6 ounce) cans tomato paste 2 1/2 cups water 1 tablespoon paprika 2 teaspoons salt 1 teaspoon pepper 1 bay leaf 1 (16 ounce) package bow tie macaroni 2 tablespoons butter 1 tablespoon minced parsley 1 tablespoon grated lemon peel 1/2 teaspoon caraway seed In an 8-quart Dutch oven over medium heat in hot oil, cook garlic 1 minute (discard), add stew meat and onions. Cook until meat is lightly browned. Stir in tomato paste, water, paprika, salt, pepper and bay leaf. Heat to boiling. Reduce heat to low, cover and simmer 2 hours or until fork-tender, stirring often. Cook noodles, drain and toss with butter and parsley. To serve, sprinkle stew with lemon peel and caraway seed. FLEMISH STEW 1 medium onion, chopped 1 1/2 pounds beef stew meat, cubed Pinch of thyme 1 can beer Vegetable oil Brown onion and meat in a small amount of oil. Add seasonings. Put into casserole and pour in beer. Cover and bake at 350 degrees F for 2 1/2 to 3 hours. Check it after about 1 1/2 hours. You may want to reduce the heat or increase the liquid. Serve over noodles or wild rice. Serves 3 to 4.

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TENNESSEE HAMBURGER STEW 1 pound ground beef 1 tablespoon margarine 1 onion, sliced 1 1/2 teaspoons salt 1/4 teaspoon pepper 1 tablespoon steak sauce 1 (19 ounce) can tomatoes 3 medium potatoes, pared and sliced 3 medium carrots, scraped and thickly sliced 2 stalks celery, diced 4 split hot biscuits Brown beef lightly in margarine, stirring with fork to break up meat. Add onion; cook 5 minutes longer. Add remaining ingredients, except hot biscuits; bring to boil. Reduce heat; simmer, covered, 30 minutes or until vegetables are tender. Serve on biscuits.

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BUSCH GARDENS' IRISH STEW 1 (2 1/2 pound) beef chuck, 1/2-inch cubes 1 1/2 teaspoons salt 1 teaspoon black pepper 3 tablespoons vegetable oil 2 cups yellow onions, chopped coarse 1 1/2 teaspoons fresh garlic, chopped 3 tablespoons all-purpose flour 1 cup Burgundy wine 2 teaspoons chicken base 2 bay leaves 1 cheesecloth 1 teaspoon thyme leaves 3 1/4 cups water 2 cups potatoes, 1/2-inch cubes 1 1/4 cups carrots, battonnet strips 1 cup frozen green peas 1/4 cup fresh parsley, minced 1 cup pearl onions 1 fresh parsley stem Preheat oven to 240 degrees F. Heat 1/2 of oil in large ovenproof Dutch oven on stove at medium-high heat. Dredge beef cubes with salt and peeper. Add meat in Dutch oven and brown on all sides. Meat should cook until it begins to turn dark brown. DO NOT allow meat to burn. Remove meat and reserve. Heat remainder of oil in Dutch oven. Add onions and sauté until they begin to brown. Add garlic and continue to cook for 30 seconds. DO NOT cook garlic for more than 30 seconds, as it will burn. Stir in flour and cook until lightly colored (3-4 minutes). Wrap bay leaves and thyme in cheesecloth and tie off end. Add wine, scraping up any residue stuck to bottom of Dutch oven. Mix chicken base with hot water (1 teaspoon base to each cup of water). Add chicken stock, bay leaves, and thyme and bring to a simmer. Add meat and return to a simmer. Cover and place in oven at 240 degrees F for one hour. Add remaining water and allow to simmer for another 1 hour and 30 minutes. Peel potatoes and cut into 1/2-inch cubes. Peel carrots and cut into 1 x 1/4-inch strips. Twenty minutes before stew is finished, steam potatoes and carrots for 10 minutes. Stir cooked vegetables into stew. Add peas and pearl onions, cover and allow to stand for 5 minutes. Stir in parsley and remove bay leaves. Garnish with fresh parsley.

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BAKED TORTILLA STEW 4 1/2 pounds beef stew meat Fajita seasoning Seasoning salt 1/2 small bottle Worcestershire sauce 1 large bottle Wish-Bone Italian salad dressing 2 to 4 green bell peppers 4 to 8 ounces whole fresh mushrooms 2 to 3 medium yellow onions 2 cans chopped Ro-Tel tomatoes with green chiles Place stew meat in a foil-lined pan and season with fajita seasoning and seasoning salt. Pour most of the oil off the salad dressing, then add what remains along with the Worcestershire sauce to the top of the meat . Slice bell peppers and place on top of the meat. Add mushrooms. Chop onions and place on top. Cover the top of the onions, peppers and mushrooms with a light sprinkle of seasoning salt. Pour Ro-Tel tomatoes and green chiles over the top of the onion, pepper and mushroom layer. Cover the pan with foil. Bake at 450 degrees F for 3 hours. Serve rolled in flour tortillas. Barley Stroganoff Stew 1 pound beef stew meat, cut into 1/2-inch cubes 1/2 cup finely chopped onion 1 clove garlic, minced 1 (10 1/2 ounce) can condensed beef broth 1/2 cup water 1/2 cup pearl barley 2 tablespoons catsup 1 teaspoon paprika 1 teaspoon salt Dash of pepper 2 cups sliced fresh mushrooms 1/2 cup sour cream Mix all ingredients except the sour cream in a 4-quart crockpot. Cover and cook on LOW for 7 to 8 hours. Turn off heat then stir in sour cream. Serve over egg noodles.

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BAVARIAN STEW WITH POTATO DUMPLINGS 1 1/2 to 2 pounds stewing beef or chuck steak, cut in cubes 1 tablespoon oil or melted shortening 2 cups water 1 envelope French's® Onion Gravy Mix 1/4 cup vinegar 2 tablespoons brown sugar 1/2 cup raisins 4 gingersnaps, crushed into crumbs Potato Dumplings Brown beef in oil in large skillet or Dutch oven. Add water, contents of gravy mix envelope, vinegar and brown sugar. Cover; simmer 1 1/2 to 2 hours, or until tender, stirring occasionally. Stir in raisins and gingersnap crumbs. Prepare Potato Dumplings. Drop by spoonsful on top of simmering stew. Cover; simmer 15 minutes longer, until dumplings are firm. Makes 4 to 6 servings. Potato Dumplings Lightly beat together 1 egg, 1/2 cup water and 1 tablespoon melted butter. Add 1 envelope French's® Potato Pancake Mix and 1/4 cup finely chopped green bell pepper; stir until blended. Let stand 10 minutes.

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CAJUN MEATBALL STEW 1 pound ground round or chuck 1 1/2 cups soft bread crumbs (3 slices) 2 tablespoons each minced parsley and cold water 1/2 clove garlic, crushed 1 egg 1/4 teaspoon each cayenne and pepper 1/4 cup vegetable oil 4 green onions, trimmed and minced (save tops for gravy) 2 teaspoons salt Gravy 2/3 cup all-purpose flour 5 cups cold water 4 envelopes or 4 teaspoons instant beef broth 1/4 teaspoon salt pinch of pepper 1/3 cup minced parsley 4 green onion tops, sliced thin Meatball drippings plus vegetable oil to total 1/4 cup Prepare meatballs: Combine beef, bread crumbs, green onions, parsley, garlic, egg, salt, cayenne, pepper and cold water in a medium size bowl. Mix lightly and shape into 24 balls. Place on tray and chill for 30 minutes. Heat oil in large, heavy skillet and brown meatballs quickly on all sides. (don't overcook or the meatballs may toughen). Drain on paper towels; save drippings. Prepare gravy: Place combined meatball drippings and vegetable oil in a large, heavy saucepan or skillet. Blend in flour, and heat and stir over moderately low heat until flour begins to brown, at least 10 to 15 minutes. Good Cajun cooks take about 45 minutes to make a roux. The roux should be a rich topaz brown. Add water and instant beef broth gradually, whisking until thickened, about 5 minutes. Add meatballs to gravy. Reduce heat to low and simmer, uncovered, stirring occasionally for 45 minutes. Taste for seasoning and add salt and pepper as needed. Stir in parsley and green onion tops. Heat for 15 minutes longer. Serve in soup bowls or on plates with the meatballs and gravy ladled over fluffy rice or egg noodles.

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FRONTIER STEW 1 1/2 pounds ground beef 1 tablespoon bacon drippings 1 medium onion, peeled and chopped 1/4 cup green bell pepper, seeded and chopped 1 clove garlic, peeled and minced 1/4 cup chopped celery 1 tablespoon chili powder 1/4 teaspoon granulated sugar Salt and black pepper, to taste 1 (16 ounce) can whole tomatoes, undrained 1 (16 ounce) can whole kernel corn, undrained 1 (32 ounce) can ranch-style beans, undrained 6 medium potatoes, peeled and cubed 3 cups water Brown ground beef in bacon drippings, separating meat with a fork as it cooks. Add onion, green pepper, garlic and celery; cook until vegetables are soft. Add chili powder, sugar, salt and pepper; mix well. Add tomatoes with their liquid, breaking them up with a knife or the back of a spoon. Add corn, beans, potatoes and water. Bring to a boil, stirring well. Reduce heat. Cover and simmer until potatoes are tender. Stir occasionally during cooking. NOTE: Ranch-style beans are spicy pinto beans. They are available in many supermarkets across the country. If not available, use any brand of canned pinto beans, and, if desired, add chopped green chiles.

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LIPTON SUPPER STEW 2 tablespoons oil 1 1/2 pound beef cubes 1 envelope Lipton Onion Soup Mix 2 (16 ounce) cans whole tomatoes, undrained 1 cup water 2 teaspoons chili powder 2 carrots, thinly sliced 1 green bell pepper, chopped 1/2 cup celery, thinly sliced 2 potatoes, diced In large skillet, heat oil and brown beef; add onion soup mix blended with tomatoes, water and chili powder. Simmer, stirring occasionally, for 30 minutes. Add carrots, green pepper, celery and potatoes; cook covered 45 minutes or until vegetables are tender and gravy is slightly thickened. Serve with hot cornbread for a ranch house supper. Makes about 6 servings. Crockpot San Francisco Stew 1 1/2 pounds ground beef, browned 1 onion, cut into large chunks 1 tall can pork and beans 1/4 cup packed brown sugar 1 large can stewed tomatoes 3 to 6 slices raw bacon Put into layers in a crockpot. Cook all day on LOW, or 4 to 5 hours on HIGH.

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Jerky Stew 1 pound beef jerky 1 cup whole dried hominy -- soaked overnight in ample water 1 large yellow onion, peeled and chopped 1 pound potatoes, unpeeled and diced Salt and pepper to taste Instructions Break the jerky up into 1-inch pieces and place in a heavy, lidded kettle. Drain the hominy and add to the jerky, along with the onion. Cover with water and bring to a boil. Simmer, covered, until the hominy is tender, about 2 hours. You will have to watch this closely, as more water will have to be added as you go along. Add the potatoes and cook for an additional 20 minutes. Season with salt and pepper. Sun-Dried Tomatoes Beef Stew Ingredients 1 Tablespoon olive oil 2 pounds boneless beef cut in 1/2-inch cubes 1 large onion, finely chopped 1 cup beef broth or water 1 cup dry red wine 1/2 cup sun-dried tomatoes in olive oil Instructions Heat oil in large skillet and brown beef in single layer in 2 or 3 batches. Transfer beef to Dutch oven as it browns. Salt and pepper each batch to taste. Reducing heat, in same pan saute onions until tender and clear. Add broth or water and scrape bottom of pan to dissolve all browned bits. Transfer all to Dutch oven. Add wine and sun-dried tomatoes. Bring to boil. Reduce to slow simmer and cook, covered, about 2 hours or until beef is tender. Add vegetables of your choice, and cook, covered, until vegetables are of desired doneness.

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Beef Stew Vietnamese Style Ingredients 2 mL (1/2 tsp) five-spice powder 1 mL (1/4 tsp) curry powder 2 mL (1/2 tsp) dried, crushed red pepper flakes or ground red pepper 10 mL (2 tsp) salt 30 mL (2 Tbsp) tomato paste 30 mL (2 Tbsp) oyster sauce 675 g (1 1/2 lbs) lean beef, cubed 30 mL (2 Tbsp) oil 3 garlic cloves, minced 1 medium onion, coarsely chopped 1.25 L (5 cups) water 5 carrots, coarsely chopped 1 stalk lemon grass, stripped of outer leaves, cut in half and smashed 450 g (1 lb) flat rice noodles Garnish: 5 sprigs basil 1/2 onion, thinly sliced Lemon or lime quarters, to taste Hoisin sauce Instructions In large bowl, mix together five-spice powder, curry powder, red pepper, salt, tomato paste and oyster sauce. Marinate beef in this mixture for 15 minutes. In large soup pot, heat oil and stir-fry garlic and onion until browned. Stir in marinated beef and continue to stir-fry over medium heat for about 10 minutes. Pour in water and bring to boil. Use ladle to skim foam. Add carrots and lemon grass, and simmer stew over medium heat until beef chunks are tender, about 1 hour. Meanwhile cook rice noodles in boiling water for 5 minutes, or until white and soft. Rinse; drain. Serve stew with noodles and French bread. Garnish with basil and onion. Pass lime or lemon quarters and hoisin sauce. Makes 4 servings.

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Tuscan Beef Stew (Spezzatino di Manzo) 2 tablespoons olive oil 1 1/4 pounds top round steak -- cut in 2" cubes 1 cup celery, strings removed -- thinly sliced 1/2 cup carrots -- peeled&chopped 1 cup red onion -- chopped 3/4 cup dry white wine 1/4 cup lemon juice -- strained 1 1/2 cups beef broth -- low sodium 2 tablespoons fresh basil -- minced OR 2 tsp crumbled dried basil 1/2 teaspoon coarse salt 1/2 teaspoon fresh ground black pepper 2 tablespoons Italian parsley -- minced In a heavy 4 quart dutch oven, heat oil over medium heat. Add beef and saute, turning cubes, until lightly browned on all sides. With slotted spoon, transfer cubes to plate. Add celery, carrots, and onion. Cook until barely softened, scraping any fragments that might be stuck to bottom of pan, about 1 minute. If vegetables start to stick to pan, add 2 tablespoons broth. Return beef to pan and add wine. Turn heat to high and cook, stirring frequently, until wine is reduced to 2 tablespoons, about 4 minutes. Stir in lemon juice, broth, basil, salt, and pepper. Turn heat to low and cook, covered, stirring frequently, until meat is extremely tender when pierced with tip of a knife, about 1 1/2 hours. As soon as meat is cooked, uncover pan, turn heat to medium high, and cook, stirring frequently, until sauce is slightly thickened, about 10 minutes. Transfer to shallow bowl, garnish with parsley, and serve. (Stew can be made up to 3 hours before serving and reheated, covered, over low heat.)

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Chinese Beef and Chestnut Stew 4 tablespoon peanut oil 3 pounds stewing beef, cut into 3/4 cubes Sauce 1 tablespoon hoisin sauce 4 tablespoons Chinese rice wine or dry sherry 4 tablespoons light soy sauce 1 tablespoon finely minced or crushed garlic 1 whole star anise 1 teaspoon roasted and crushed Szechwan peppercorns 4 cups water 1/2 pound dried chestnuts, soaked overnight and drained Directions: Heat a wok or large frying pan and add oil. Brown the meat and place in a stove-top casserole. Mix all ingredients for the sauce and add to the pot, along with the browned meat. Add the drained chestnuts and cover. Simmer for about 1 1/2 hours, or until all is very tender.

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BANANA AND COCONUT BEEF STEW ·2 lb lean beef ·5 firm, green bananas (ensure that they are not ripe) ·2 large onions ·1 large tomato ·2 cups coconut milk ·1 cup water ·2 tbsp vegetable oil ·½ lb peas ·6 oz snow peas, mange tout, washed ·salt and pepper (to taste) Peel and dice the onions finely Dice the tomato into coarse pieces Peel the bananas and cut into 1 to 1 ½ inch pieces Dice the beef into approximately ½ inch pieces Place the meat in a saucepan, cover with water, add salt, bring to the boil and then simmer until tender. Heat the oil in a saucepan and sauté the onions without browning. Add the tomato as well as the meat mixture. Adjust the seasoning to taste. Continue cooking until the tomatoes soften. Add the coconut milk, stirring continuously and bring the mixture to the boil. Add the banana pieces and the peas to the stew. Reduce the heat and simmer for approximately 10-15 minutes, or until the bananas are cooked, soft but not mushy. The Banana and Coconut Beef Stew should be served hot, over rice

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Low Sodium Beef Stew 2 lb Beef Chuck,Trimmed And Cubed 6 Potatoes,Diced 6 Carrot,Peeled And Sliced 1 Onion,Quartered 1 cn Low Sodium Beef Broth 1 cn No Salt Added Stewed Tomatoes 1/2 t Garlic Powder 1/2 t Black Pepper 1 T Parsley Mix broth, tomatoes and spices. Place beef and veggies in large roasting pan. Pour broth mixture over. Roast, covered, at 325 until meat is very tender, about 2 to 2 1/2 hours. Yield: 8 Servings Dijon Beef Stew 2 lb chuck stew meat 3 T olive oil 1/2 cup chopped onion 2 T soy flour or thickener 2 c beef broth 2 T dijon 1/2 lb mushrooms 1 T butter 1/4 c dry red wine Dredge beef with flour. Saute in hot oil in Dutch oven. Add onions and cook til onions done and beef browned. Add broth and mustard. Simmer, partially covered for 2-3 hours til meat tender. Saute mushrooms in butter for 5 min, and add wine. Bring to boil and add to stew.

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Beef-Squash Stew Nonstick spray coating 1-1/4 pounds lean beef stew meat, cut into 3/4" cubes 1 12-ounce package frozen cooked winter squash 2 medium onions, cut into wedges 6 medium carrots, cut into 1" pieces 3 cups water 3/4 cup frozen Florida Orange Juice Concentrate, thawed 1 tablespoon instant beef bouillon granules 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme, crushed 1/4 teaspoon pepper 1/4 cup cold water 2 tablespoons cornstarch Spray an unheated large skillet with nonstick coating. Preheat over medium heat. Brown beef in skillet, half at a time. In the bottom of a 3½- to 4-quart crockery cooker layer the frozen block of squash, onion wedges, and carrots. Add beef. In a bowl stir together the 3 cups water, thawed concentrate, bouillon granules, Worcestershire sauce, thyme, and pepper. Pour over meat and vegetables in crockery cooker. Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4½ to 5½ hours. Combine the 1/4 cup cold water and the cornstarch. Stir into the meat mixture. Cover and cook on high-heat setting for 30 minutes or until bubbly. Makes 6 servings.

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Beef Stew With Tomatoes and Tomatillos 2 lbs. lean beef, such as round 2 T. vegetable oil 1 medium white onion, cut in julienne strips 1 clove garlic, chopped 1 1/2 lbs. potatoes, cut in 1/2-inch cubes 2 tomatoes 1/4 lb. tomatillos 1 bay leaf 1/4 t. dried oregano salt, to taste 1/4 t. black pepper 2 T. canned chipotle chilies Cut meat into 1-inch cubes. Brown meat in hot oil in large pot over high heat. Add onion and garlic to the browning meat, reduce heat to medium and cook for about 5 minutes. Add potatoes to the pot and continue to cook for another 5 or 10 minutes. Add enough water to cover ingredients. While stew comes to a simmer, stem and core the tomatoes. Puree them in a food processor and add to the pot. Remove the husks from the tomatillos, wash them, chop them roughly in the food processor (pulsing 4 to 5 times), then add to the simmering pot. Add bay leaf. Cook until meat is tender and potatoes are done, then add oregano, salt, black pepper and canned chipotle chilies. At this point the stew is done. Add water as needed or desired. Reduce heat to lowest setting and allow to simmer gently through serving period.

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Beef Stew with Butter Beans, Peas, Carrots, and Red Wine 2 pounds beef stew cubes 1 cup flour Salt and pepper Olive oil, for sauteing 2 onions, diced 3 cloves garlic crushed 1/2 bottle red wine 2 cups chicken stock 3 cups chopped fresh tomatoes 1 bag baby carrots 1 bag butter beans 1 bag frozen peas 1 dash hot sauce 1/4 cup capers Dust off the excess flour. Sear beef cubes in hot oil and remove from pan. Saute 2 onions and garlic until translucent. Add beef back to pan and deglaze with wine. Add the chicken stock and tomatoes and let simmer for 1/2 hour. Add the carrots and simmer for another 1/2 hour. Add butter beans, peas, hot sauce and capers. Season and simmer for 1 hour or until the meat is fork tender. Check the seasoning. Serve on buttered bowtie noodles. Speedy Beef Stew with Noodles 1 cup leftover or canned beef gravy 8 oz medium butter noodles, cooked 1 cup low sodium beef stock and drained 1 tablespoon cornstarch mixed with 1 tablespoon butter 1 tablespoon water 1/4 cup chopped parsley 2-3 slices leftover pot roast, cut in strips Salt and pepper Leftover roasted carrots and potatoes, diced 2/3 cup frozen peas Warm gravy with stock in medium saucepan over medium high heat. Thicken with cornstarch mixture if necessary. Bring to a simmer. Stir in beef, carrots, potatoes and peas. Toss noodles with butter and parsley. Top noodles with beef stew.

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Beef Stew with Caramelized Onions and Amber Lager 1/4 cup (2 fluid ounces/60 milliliters) vegetable oil 2 1/2 (1.25 kilogram) beef stew meat, preferably chuck, cut into 1-inch (2.5 centimeter) chunks 1 1/2 pound (750 grams) yellow onions, sliced 1 tablespoon unsalted butter 2 teaspoons sugar 2 tablespoons all-purpose (plain) flour 1 1/2 teaspoons dried thyme 3 carrots, sliced 1 bottle (12 fluid ounces/375 milliliters) good-quality amber lager or pale ale 1 cup (8 fluid ounces/250 milliliters) beef or chicken broth 1 tablespoon tomato paste Salt and ground pepper In a large, heavy pot, warm the oil over high heat until hot but not smoking. Working in batches, brown the meat well on all sides, 5 to 7 minutes. Adjust the heat as necessary to keep the meat from scorching. Transfer the browned meat to a plate and repeat until all the meat is browned. Add the onions and butter to the pot and stir over high heat until the onions start to soften, about 5 minutes. Reduce the heat to medium and sprinkle in the sugar. Continue to cook the onions, stirring occasionally, until golden brown, about 15 minutes. Add the flour, thyme and carrots and raise the heat to high. Stir for 1 minute, then pour in the lager or ale, letting it come to a vigorous boil. Stir in the broth and tomato paste and return to a boil. Return the meat and any accumulated juices on the plate to the pot, let the liquid come just to a boil, then reduce the heat to low, cover, and simmer until the meat is tender when pierced and the sauce is slightly thickened, 1 1/2 to 2 hours. Season to taste with salt and pepper. Serve on warmed individual plates

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Beef Stew with Onions and Mushrooms 2 1/2 pounds beef-stew meat, cut into 1 1/2- to 2-inch cubes Coarse salt and freshly ground pepper 4 tablespoons all-purpose flour 6 tablespoons olive oil, plus more if necessary 1 cup dry red wine 2 1/2 cups homemade or low-sodium canned beef stock 8 ounces pearl onions, peeled 1 cup canned whole plum tomatoes, crushed 5 carrots, peeled and cut into 1-inch pieces 12 ounces white button mushrooms, quartered if large 1. Pat the cubed meat dry with paper towels; season with salt and pepper. Toss the meat in flour. 2. Heat a large Dutch oven over medium-high heat. Add 2 tablespoons oil. Add half of the meat in a single layer without crowding, and brown on all sides, 5 to 6 minutes. Remove meat from pot, and transfer to a bowl. Add 1/3 cup of wine, and stir with a wooden spoon, scraping any browned bits on the bottom of the pan (if the wine evaporates too quickly to scrape up browned bits, add some stock). Transfer cooking liquid to bowl with meat. Wipe pot clean, and repeat process with remaining meat. 3. Heat remaining 2 tablespoons oil in Dutch oven, and add onions. Cook, stirring occasionally, until golden all over, about 3 minutes. 4. 4. Deglaze pan with remaining 1/3 cup wine, and return reserved beef and cooking liquid to pot. Add stock and tomatoes; season with salt and pepper. Bring to a boil. Reduce to a simmer, and cook, covered, for 1 hour and 15 minutes. Add carrots and mushrooms. Cook, covered, until meat and vegetables are tender, 45 to 50 minutes. SAILOR'S BEEF STEW 2 1/2 pounds boneless beef chuck, trimmed of any large pieces of fat and cut into 1 1/2-inch cubes 6 tablespoons (3/4 stick) unsalted butter 2 1/2 pounds onions (about 5), quartered 2 1/2 pounds boiling potatoes, peeled and cubed Salt and freshly ground black pepper to taste 3 cups beer (lager) 1. Preheat the oven to 450°F. Toss all the ingredients except the beer into a large ovenproof casserole. 2. Pour the beer over the stew, cover, and cook until the meat is very tender, the potatoes are breaking apart, and the beer is absorbed, about 2 hours.

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ROASTED-GARLIC BEEF STEW 12 large garlic cloves, unpeeled 1 tablespoon butter, melted 4 tablespoons (1/2 stick) butter 1 pound beef tenderloin, cut into 1-inch pieces 2 tablespoons all purpose flour 2 large parsnips, peeled, chopped 2 carrots, peeled, chopped 1 large potato, peeled, chopped 1 rutabaga, peeled, chopped 1 14 1/2-ounce can beef broth 1 cup dry red wine 1 tablespoon dried thyme, crumbled 2 teaspoons dried rubbed sage Preheat oven to 350°F. Toss garlic with 1 tablespoon melted butter on small baking sheet. Bake until garlic is tender and beginning to brown, about 15 minutes. Cool garlic 5 minutes. Peel and set aside. Melt 3 tablespoons butter in large pot over high heat. Sprinkle beef with salt and pepper; dust with 1 tablespoon flour. Add beef to pot. Sauté until no longer pink, about 6 minutes. Transfer beef to bowl. Add vegetables, broth, wine, herbs and roasted garlic to pot. Bring to boil. Reduce heat to medium-low. Cover; simmer until vegetables are tender, about 25 minutes. Return beef and any juices to pot. Mix remaining 1 tablespoon butter and 1 tablespoon flour in small bowl. Whisk flour paste into stew. Simmer uncovered until sauce thickens, about 2 minutes. Season with salt and pepper and serve. BEEF STEW WITH STOUT 1/2 pound boneless beef sirloin, cut into 3/4- to 1-inch cubes 1 tablespoon butter 2 large carrots, peeled, sliced 1 cup frozen pearl onions, thawed 2 teaspoons all purpose flour 2/3 cup canned beef broth 1/3 cup stout or dark ale Sprinkle beef with salt and pepper. Melt butter in heavy medium skillet over high heat. Add beef and sauté until brown on all sides, about 5 minutes. Using slotted spoon, transfer beef to bowl. Reduce heat to medium-low. Add carrots and onions to skillet; toss to coat with pan juices. Add flour; stir 1 minute. Add broth and stout. Add beef and any juices collected in bowl. Cover skillet; simmer until beef and carrots are tender; stirring occasionally, about 15 minutes. Season with salt and pepper.

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SPICY BEEF, YAM AND PRUNE STEW 1 pound boneless beef chuck, trimmed, cut into 1-inch pieces 1 1/2 teaspoons olive oil 1 large onion, cut into 1/2-inch pieces 1 28-ounce can Italian-style plum tomatoes 2 teaspoons minced garlic 2 whole cloves 1 bay leaf 1 cinnamon stick 2 cups 1-inch pieces peeled yams (red-skinned sweet potatoes) 8 whole pitted prunes Chopped fresh parsley Sprinkle beef with salt and pepper. Heat oil in large (preferably nonstick) saucepan over medium-high heat. Add beef; sauté until brown on all sides, about 5 minutes. Add onion and sauté until golden, about 5 minutes. Add tomatoes with their juices, garlic, cloves, bay leaf and cinnamon stick and bring to boil. Reduce heat; cover and simmer 45 minutes. Mix yams and prunes into stew. Cover and simmer until beef and yams are tender, stirring occasionally, about 45 minutes longer. Season to taste with salt and pepper. Discard cloves, bay leaf and cinnamon stick. Transfer to bowl. Sprinkle with parsley and serve. CHIPOTLE BEEF STEW 1 1/2 lb boneless chuck roast, trimmed and cut into 1-inch cubes 1 tablespoon vegetable oil 1 medium onion, coarsely chopped 2 garlic cloves, minced 1 teaspoon ground cumin 14- to 16-oz can whole tomatoes, including juice 1 to 2 canned chipotle chiles in adobo plus 1 to 2 tablespoons adobo sauce from can 1/2 cup water 15 1/2-oz can hominy, rinsed Accompaniment: warm flour tortillas Pat beef dry and season with salt and pepper. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then brown meat in 2 batches, transferring to a plate as browned. Return all meat to skillet. Add onion, garlic, and cumin and cook, stirring occasionally, until softened, about 5 minutes. Purée tomatoes with juice, chiles, adobo sauce, and water in a blender or food processor and add to meat mixture. Simmer, covered, stirring occasionally, until meat is tender, about 1 1/4 hours. Add hominy and simmer, covered, 15 minutes. Season with salt.

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INDEX:

ARGENTINEAN STEW IN A PUMPKIN SHELL 41

BACHELOR'S STEW 16

BAKED TORTILLA STEW 57

BANANA AND COCONUT BEEF STEW 66

BARBECUE BEAN STEW 11

BARLEY STROGANOFF STEW 57

BAVARIAN STEW WITH POTATO DUMPLINGS 58

BEEF AND BEER STEW 11

BEEF AND BREW STEW 8

BEEF AND GROUNDNUT STEW 8

BEEF AND ONION STEW 46

BEEF BOURGUIGNON 9

BEEF BURGUNDY 9

BEEF SIRLOIN STEW 16

BEEF STEW CASSEROLE 43

BEEF STEW IN ACORN SQUASH 34

BEEF STEW VIETNAMESE STYLE 63

BEEF STEW WITH BUTTER BEANS, PEAS, CARROTS, AND RED WINE 70

BEEF STEW WITH CARAMELIZED ONIONS AND AMBER LAGER 71

BEEF STEW WITH CORN AND TOMATOES 36

BEEF STEW WITH DUMPLINGS 40

BEEF STEW WITH ONIONS AND MUSHROOMS 72

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BEEF STEW WITH PARSLEY DUMPLINGS 44

BEEF STEW WITH STOUT 73

BEEF STEW WITH TOMATOES AND TOMATILLOS 69

BEEF STEW WITH VEGETABLES 5

BEEF-SQUASH STEW 68

BEEF-TACO BEAN STEW 15

BEEFY CABBAGE STEW 17

BELGIUM BEEF STEW 17

BOY SCOUT COWBOY STEW 53

BURT REYNOLDS' BEEF STEW 45

BUSCH GARDENS' IRISH STEW 56

CAJUN BEEF STEW 50

CAJUN MEATBALL STEW 59

CAMP STEW 33

CHEAPSKATE STEW 18

CHILI BEEF STEW 13

CHINESE BEEF AND CHESTNUT STEW 65

CHIPOTLE BEEF STEW 74

CLASSIC RED CHILE STEW 42

COLOMBIAN BEEF AND SWEET POTATO STEW 15

COUNTRY FRENCH BEEF STEW 3

COUNTRY HARVEST BEEF STEW 10

CRACKER BARREL OLD COUNTRY STORE BEEF STEW 38

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CROCKPOT AMISH BEEF STEW 25

CROCKPOT ARGENTINA BEEF STEW 29

CROCKPOT BEEF AND LEEK STEW 25

CROCKPOT GERMAN BEEF STEW 14

CROCKPOT HERBED BEEF STEW RECIPE 14

CROCKPOT NAVAJO BEEF AND CHILE STEW 50

CROCKPOT SAN FRANCISCO STEW 61

CROCKPOT WAGON WHEEL STEW 10

CUBAN BEEF STEW 18

DIJON BEEF STEW 67

DR. PEPPER BEEF STEW 39

FIERY BEEF STEW RECIPE 30

FIVE HOUR STEW 19

FLEMISH STEW 54

FRONTIER STEW 60

GAMBIAN BEEF STEW 24

GOLFER'S BEEF STEW 41

GROUND BEEF AND BARLEY STEW 28

HAMBURGER STEW 19

HUNGARIAN STEW WITH NOODLES 54

IRISH BEEF STEW 37

JERKY STEW 62

KNOTT'S BERRY FARM STEAK HOUSE BEEF STEW 52

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LIPTON SUPPER STEW 61

LOW CARB STEWED BEEF WITH TOMATOES 12

LOW SODIUM BEEF STEW 67

MEDITERRANEAN STEW WITH OLIVES AND ORANGES 7

MILWAUKEE BEER BEEF PARTY STEW 35

MOUNTAIN MAN STEW 20

MUSHROOM SOUP STEW 28

OLD-FASHIONED BEEF STEW 4

OLD-FASHIONED MEATBALL STEW 12

ONE POT BEEF STEW 26

POLISH HUNTER'S STEW 32

PUERTO RICAN BEEF STEW 53

QUICK, EASY -N- FAST COWBOY STEW RECIPE 30

ROASTED-GARLIC BEEF STEW 73

ROOT STEW 20

SAILOR'S BEEF STEW 72

SAN ANTONIO STEW 51

SNOWY-DAY BEEF STEW 27

SOUTHWEST STEW 21

SOUTHWESTERN TEQUILA BEEF STEW 47

SPANISH BEEF STEW 49

SPEEDY BEEF STEW WITH NOODLES 70

SPICED BEEF IN RED WINE 2

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SPICY BEEF, YAM AND PRUNE STEW 74

STEAMING STEW 31

SUN-DRIED TOMATOES BEEF STEW 62

SUPER BOWL SUNDAY STEW 48

SUPER EASY OVEN BEEF STEW 13

SWEET AND SOUR BEEF STEW 42

SWISS STEAK STEW 21

TARRAGON BEEF STEW WITH VERMOUTH 22

TENNESSEE HAMBURGER STEW 55

THERMOS BOTTLE STEW 23

TIN FOIL STEW 23

TUSCAN BEEF STEW 64

WELSH STEW 31

WEST INDIAN RUM STEW 28

YANKEE DOODLE STEW WITH VEGETABLES 6

ZUCCHINI STEW 24

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