2 lb. stew beef
3/4 cup flour
1 tsp. garlic powder
1 tsp. paprika
2 tbsp. vegetable oil
1 onion, quartered
1 clove garlic, minced
2 cups beef broth or bouillon
1 tsp. salt, or to taste
1 tbsp. lemon juice
1 tsp. sugar
1 tsp. Worcestershire sauce
1/2 tsp. pepper
1/2 tsp. paprika
1 -2 bay leaves
dash allspice, optional
6 carrots, cut in pieces
6 med. white potatoes, cut in pieces
1/2 cup cold water
1/4 cup flour
Combine flour, paprika and garlic powder in a plastic bag. Coat stew beef in flour mixture and brown in hot oil in a large skillet; transfer to the crock pot.
Add the remaining ingredients except for 1/2 cold water and 1/4 cup flour.
Cook on low for 9 to 11 hours.
About 30 minutes before serving, mix together the flour and cold water; add to the pot. Turn on high and cook until thickened. Serves 6-8.
Showing posts with label beef stew. Show all posts
Showing posts with label beef stew. Show all posts
Sunday, April 1, 2012
Friday, December 23, 2011
Easy Beef Stew
1/4 cup all-purpose flour
1/4 teaspoon ground black pepper
2 pounds beef for stew, cut into 1-inch cubes
2 tablespoons vegetable oil
2 (10.5 ounce) cans Campbell's® Condensed Beef Broth
1 cup water
1 teaspoon dried thyme leaves, crushed
6 medium carrots, cut into 1-inch pieces
4 medium potatoes, cut into quarters
Directions:
1. Stir the flour and black pepper on a plate. Coat the beef with the flour mixture.
2. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the saucepot. Pour off any fat.
3. Stir the broth, water, and thyme in the saucepot and heat to a boil. Return the beef to the saucepot. Reduce the heat to low. Cover and cook for 1 1/2 hours.
4. Add the carrots and potatoes to the saucepot. Cover and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender, stirring occasionally.
1/4 teaspoon ground black pepper
2 pounds beef for stew, cut into 1-inch cubes
2 tablespoons vegetable oil
2 (10.5 ounce) cans Campbell's® Condensed Beef Broth
1 cup water
1 teaspoon dried thyme leaves, crushed
6 medium carrots, cut into 1-inch pieces
4 medium potatoes, cut into quarters
Directions:
1. Stir the flour and black pepper on a plate. Coat the beef with the flour mixture.
2. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the saucepot. Pour off any fat.
3. Stir the broth, water, and thyme in the saucepot and heat to a boil. Return the beef to the saucepot. Reduce the heat to low. Cover and cook for 1 1/2 hours.
4. Add the carrots and potatoes to the saucepot. Cover and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender, stirring occasionally.
Sunday, November 21, 2010
Beef Stew
1 medium onion, chopped
2 cups baby carrots
2 cups sliced celery
1 pound red potatoes, unpeeled, cubed
2 pounds beef stew meat, cut into bite-size chunks
2 teaspoons dried thyme leaves
1 (14.5 ounce) can Hunt’s® Diced Tomatoes, undrained
1/4 cup water
1 (6 ounce) can Hunt's® Tomato Paste
Directions:
1. Place onions evenly on bottom of 3-1/2-quart or larger slow cooker. Top with layers of carrots, celery, potatoes and meat; sprinkle with thyme. Pour diced tomatoes with their juice and the water over meat. Cover slow cooker with lid.
2. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours), or until meat is tender.
3. Stir in tomato paste; cover. Cook an additional 10 minutes.
2 cups baby carrots
2 cups sliced celery
1 pound red potatoes, unpeeled, cubed
2 pounds beef stew meat, cut into bite-size chunks
2 teaspoons dried thyme leaves
1 (14.5 ounce) can Hunt’s® Diced Tomatoes, undrained
1/4 cup water
1 (6 ounce) can Hunt's® Tomato Paste
Directions:
1. Place onions evenly on bottom of 3-1/2-quart or larger slow cooker. Top with layers of carrots, celery, potatoes and meat; sprinkle with thyme. Pour diced tomatoes with their juice and the water over meat. Cover slow cooker with lid.
2. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours), or until meat is tender.
3. Stir in tomato paste; cover. Cook an additional 10 minutes.
Friday, October 8, 2010
Irish Beef Stew
Ingredients
* 1/4 cup olive oil
* 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
* 6 large garlic cloves, minced
* 6 cups beef stock or canned beef broth
* I cup of Guinness beer
* 1 cup of fine red wine
* 2 tablespoons tomato paste
* 1 tablespoon 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
* Salt and Pepper
* 2 tablespoons chopped fresh parsley
Directions:
1 Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, 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.
2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
3 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. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
Serves 4 to 6.
* 1/4 cup olive oil
* 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
* 6 large garlic cloves, minced
* 6 cups beef stock or canned beef broth
* I cup of Guinness beer
* 1 cup of fine red wine
* 2 tablespoons tomato paste
* 1 tablespoon 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
* Salt and Pepper
* 2 tablespoons chopped fresh parsley
Directions:
1 Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, 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.
2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
3 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. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
Serves 4 to 6.
Subscribe to:
Posts (Atom)