Beef Stew

[MsDisney23]

Shae your recipe...

I am not the best at making this, so I would love to hear from everyone on their recipe!

 

[luvmy3]

Packet of McCormick Beef stew in the spice aisle. They have one for stove-top and one for crockpot; follow the directions.
Thats my recipe

 

[karynnix]

Mine is very simple and low-fat.

stew meat (I always get the superlean trim)
beef broth (I use a whole carton or 2 cans...whichever I have on hand)
1 can of cream of celery soup
1 can of cream of mushroom soup
potatoes and carrots

Throw it all in a pot together and add salt and pepper until it tastes right to you. cook on low for a few hours.

 

[dhcoffey]

This is our favorite recipe for beef stew, got it off the WW website. So very good:

HU: 5.5 per serving (at best estimate)
Deb's Crock pot Beef Stew
Created by DebMj1 Servings: 6 (1 1/2 to 1 3/4 cups each)
Posted by DebMj1
March 30, 2004
2 teaspoons refrigerated concentrated beef stock (or 2 tsp. beef bouillon)
1 cup boiling water
1 pound beef stew meat
1 medium onion, chopped
3 medium potatoes, in 1/2 inch dice
4 medium carrots, sliced 1/2" thick
2 celery ribs, sliced 1/2" thick
14 1/2 ounces canned diced tomatoes, with their liquid
3 cloves garlic
2 teaspoons dried parsley
1/2 teaspoon Montreal steak seasoning
1/2 teaspoon paprika
2 bay leaves, dried
12 ounces beef gravy, 1 jar (I used Heinz)
6 ounces frozen corn

Dissolve beef stock in boiling water. Place beef cubes in bottom of crock-pot. Add all remaining ingredients, except frozen corn, in crock-pot. Pour beef stock mixture over ingredients in crock-pot. Turn on low heat for at least 8-10 hours. One hour before serving, add frozen corn and continue to cook on low heat.

Per serving (based on six servings):
330 calories, 11g fat, 5g fiber

 

[OctMtnWoods]

Packet of McCormick Beef stew in the spice aisle. They have one for stove-top and one for crockpot; follow the directions.
Thats my recipe

That's been my method lately. DH loves it and its easy. Works for me.

 

[Sorsha]

I always make mine in the crock pot, but I imagine you could fiddle with the recipe and adapt it for stovetop or oven use. This is great to start in the morning when I have to be on the house build site all day, so nice to come home to a hot bowl of stew!

Firstly, either buy some pre-cut-up stew meat, OR just buy a big chunk of whatever's on sale (usually round, or London broil) and cut it up yourself.

Next mix up 2-3 packages of Au Jus mix (4-6 cups prepared, just adapt to the size of your crock pot) in the crock pot, and put the meat in it. Next add whatever veggies you like. I do potatoes (either peeled and chopped into largeish chunks, or whole baby ones, skin on), carrots (I usually just dump in a bag of the peeled baby carrots), and about half a bag to a bag of frozen peas. You could also use a bag of the frozen peas mixed with baby pearl onions, we just don't cause we don't like onions. If you like beans, or corn, or mushrooms, or any other veggies, add them too!

Put the lid on the crock pot and let it simmer away on low for about 8 hours. About a half an hour before serving, add a slurry of cornstarch, then put the lid back on and let it simmer till thickened. Dish up about 10 minutes before serving, because it will be VOLCANICALLY hot and will sear the skin off the roof of your mouth if you eat it right away. Serve with good crusty bread to sop up the sauce.

So yummy!

 

[SundancePass]

Does anyone have a recipe that includes button mushrooms? Or should I just add a cooked bunch tot he crockpot? (Or a can of them).

 

[themarquis]

I really like this recipe: http://allrecipes.com/Recipe/Beef-Stew-VI/Detail.aspx

it's different than a lot of the other recipes out there, because it is very simple and doesn't use any packaged onion soup, campbell's soups, seasoning packets, etc.

I admit I was skeptical when I first made it, thinking it wouldn't have the flavor of the ones made with dried onion soup, etc., but it was **awesome!!**. Very rich and flavorful -- more so than any beef stew I've ever had!

I altered the recipe slightly by sprinkling some flour on the beef cubes and browning them first; I also add a good amount of red wine

 

[Missy1961]

I really like this recipe: http://allrecipes.com/Recipe/Beef-Stew-VI/Detail.aspx

it's different than a lot of the other recipes out there, because it is very simple and doesn't use any packaged onion soup, campbell's soups, seasoning packets, etc.

I admit I was skeptical when I first made it, thinking it wouldn't have the flavor of the ones made with dried onion soup, etc., but it was **awesome!!**. Very rich and flavorful -- more so than any beef stew I've ever had!

I altered the recipe slightly by sprinkling some flour on the beef cubes and browning them first; I also add a good amount of red wine

Good timing, OP--I was planning to make stew this weekend, and I was going to do some research into good recipes today.

I've always made stew without that stuff. My problem was getting the sauce thick enough--but I think I see the answer to my problem. I was adding the cornstarch at the very end, but this recipe adds it & then cooks it in the stew for an hour. I also sprinkle flour on the meat before cooking, makes it brown better, I think. I can't wait to try it!

 

[themarquis]

Good timing, OP--I was planning to make stew this weekend, and I was going to do some research into good recipes today.

I've always made stew without that stuff. My problem was getting the sauce thick enough--but I think I see the answer to my problem. I was adding the cornstarch at the very end, but this recipe adds it & then cooks it in the stew for an hour. I also sprinkle flour on the meat before cooking, makes it brown better, I think. I can't wait to try it!

I did about 1/4 cup flour on the meat to brown it, plus the cornstarch that the recipe calls for, and it was perfect. I saw a lot of people on the responses who said if it wasn't thick enough, they also added another tablespoon or so of cornstarch near the end.

 

[Missy1961]

I did about 1/4 cup flour on the meat to brown it, plus the cornstarch that the recipe calls for, and it was perfect. I saw a lot of people on the responses who said if it wasn't thick enough, they also added another tablespoon or so of cornstarch near the end.

thanks--it should be awesome! I can smell it already!

 

[mtdevine615]

Well I've always done it the old fashon way that was handed down many times over the years.
1. Start with a good meat and cube it.
2. Cube/slice all your veggies (potatoe, carrots, celery, onions, mushroom, etc.)
3. Dredge beef in seasoned flour and saute for a few minutes to get a nice color to the beef.
4. Add the beef and veggies to a crock pot with beef stock to cover.
5. Deglace the pan with red wine and add to the crock pot.
6. Cover and bring to a boil, then simmer.
7. Spices you like such as garlic, bay leaves, salt/pepper, etc.

To activate whatever thickening agent you are using (flour, corn starch, arrow root, etc.) it must come to a boil.
It can be a lot of work but it tastes so good. I'm always asked to make this when friends or family come to dinner.

 

[SpecialK]

I like to buy a chuck roast and trim and cube it myself. Then I use this method:

Season meat with salt and pepper and brown in 2T oil. Remove meat when brown. Add an additional T of oil and add aromatics (onion, celery, carrots, garlic) I use a small/med. onion diced and a large clove of garlic, minced. Cook until they soften, about three to five minutes.

Add a quarter cup of flour to make a roux and cook until it begins to brown. Gradually add 2 cups of beef broth and stir well. Put beef back in pan and add a bay leaf. Cover and bake at 300 for 2 hours. Add cubed potatoes and sliced carrots and cook an additional hour.

 

[SC Minnie]

OK -- a question. I admit I am not the best cook to begin with.

When I have made beef stew the beef comes out tough and not tender and it doesn't pull apart like I would like it. I buy the precut stew beef and lightly brown it b4 putting it in the crockpot. Maybe I am cooking it too long before???

 

[SpecialK]

I only cook it long enough to brown the outside. Usually it's tough because you haven't cooked it long enough or you've cooked it too fast. For stewing, it needs to be cooked low and slow for a long time to tenderize. Personally, I prefer a Dutch oven to a crockpot when it comes to the texture of the meat.

 

[TinklednPants]

Well I've always done it the old fashon way that was handed down many times over the years.
1. Start with a good meat and cube it.
2. Cube/slice all your veggies (potatoe, carrots, celery, onions, mushroom, etc.)
3. Dredge beef in seasoned flour and saute for a few minutes to get a nice color to the beef.
4. Add the beef and veggies to a crock pot with beef stock to cover.
5. Deglace the pan with red wine and add to the crock pot.
6. Cover and bring to a boil, then simmer.
7. Spices you like such as garlic, bay leaves, salt/pepper, etc.

To activate whatever thickening agent you are using (flour, corn starch, arrow root, etc.) it must come to a boil.
It can be a lot of work but it tastes so good. I'm always asked to make this when friends or family come to dinner.

Someone else who actually "cooks". Very refreshing

 

[TheZue]

I saw this on Martha Steward years ago and it's AWSOME. It's really similar to other recipes here. I also add more root veggies to it and skip the shrooms since DH won't eat fungus

http://www.marthastewart.com/recipe/beef-stew?autonomy_kw=beef stew&rsc=header_10

 

[Kathi OD]

Well I've always done it the old fashon way that was handed down many times over the years.
1. Start with a good meat and cube it.
2. Cube/slice all your veggies (potatoe, carrots, celery, onions, mushroom, etc.)
3. Dredge beef in seasoned flour and saute for a few minutes to get a nice color to the beef.
4. Add the beef and veggies to a crock pot with beef stock to cover.
5. Deglace the pan with red wine and add to the crock pot.
6. Cover and bring to a boil, then simmer.
7. Spices you like such as garlic, bay leaves, salt/pepper, etc.

To activate whatever thickening agent you are using (flour, corn starch, arrow root, etc.) it must come to a boil.
It can be a lot of work but it tastes so good. I'm always asked to make this when friends or family come to dinner.

This is close to how I make it with a few changes.

I don't use a crook pot, but use a dutch oven and cook on the top of the stove.

I deglace the bottom of the pot with a little bit of beef stock. Then I return the beef to the pot and cover it with beef stock, adding 3 or 4 bay leaves, a bit of salt, quite a bit of black pepper, parsley, some thyme, chopped onion, mushrooms, and slices of celery, cooking on high until the beef stock comes to a boil.

Next, I reduce the heat and simmer, covered, for about 4 hours, checking frequently to see if more liquid needs to be added.

Next, I add sliced carrots and quartered potatoes and cook for about 45 minutes longer, or until the potatoes are cooked through.

I add my thickener at the end. Personally, I always use corn starch, mixing it thoroughly in a cup of cold water before adding it to the stew. I turn up the heat again so the stock returns to a boil, and stir in the cornstarch/water mixture, along with either some Kitchen Bouquet or Gravy Master (I prefer Kitchen Bouquet, but either will do) for color and added flavor until the stock has thickened.

 

[themarquis]

yes! the deglazing is the key to great beef stew (get all those brown carmelized bits and browned bits of flour ). I think I deglazed using a mixture of stock and red wine.

I forgot to mention that I've been making it with sweet potatoes/yams instead of regular potatoes and it is awesome!

sweet potatoes have lots more vitamins than white potatoes and are better glycemically (if you care about that) -- they have a really wonderful flavor, too!

 

[Imzadi]

OK -- a question. I admit I am not the best cook to begin with.

When I have made beef stew the beef comes out tough and not tender and it doesn't pull apart like I would like it. I buy the precut stew beef and lightly brown it b4 putting it in the crockpot. Maybe I am cooking it too long before???

A tip I learned from Tyler Florence on the Food Channel is that it is the slow heat AT THE END that makes it fall off the bone. As you are cooking, for a while, the muscle fibers contract & seize up & become tough. This happens especially if cooking too fast with high heat and no liquid.

People make the mistake of cooking at the end, with too high heat, not long enough, and no moisture. You need all three components. Continue cooking slowly at a low heat beyond that point of toughness in a liquid or sauce, and the muscle fiber breaks down, until it finally falls apart & off the bone.

So if ribs or any meat is still too tough, keep cooking! If your heat is low enough and you have enough moisture, you can almost never OVER-cook meat.

That's why the concept of a crockpot works, no matter what time someone comes back to dish it out: in 6 hours or 10 hours later. Once it's past the falling apart stage and is still cooking on low heat in liquid, it will be fine.

And while most of the recommendations on the DIS use a crockpot, I still cook the old fashion way over the stove, in a very high sided pot with a lid. I don't get to leave home, as I do have to monitor it. But it works fine. And I've never cooked anything for 6+ hours that way. On the stove, it's been maybe 2+ hours, simmering, tops.