How To make BEEF STEW
Ingredients
3
pound
stew beef, cubed
1/4
cup
butter 1 ea medium onion, chopped
1
cn
tomato, (8-oz)
2
each
cloves minced garlic
6
each
carrots, cut in half
2
each
celery stalks,(chopped)
6
each
potato, (peeled & halved)
10
each
small pearl onion
2
teaspoon
parsley
1/8
teaspoon
thyme, ground
1/2
teaspoon
salt 1/2 t pepper
1/4
cup
flour
2
each
beef bouillon, cubes
3
cup
water
1
cup
red wine
Directions:
Lightly salt and pepper beef cubes and coat with flour. In hot
skillet, saute' with butter floured beef cubes until lightly browned.
In a heavy pot saute' onions until clear. Add meat, can of whole
tomatoes,3 cups water*, bouillon, garlic, and parsley, thyme, salt and
pepper. Add 1 cup of red wine if available.
Cover, simmer 1 1/2 hours. Then add carrots, celery, potatoes and
small onions. Cook until tender, about 1 hour.
*Quantity for standard serving size.
How To make BEEF STEW's Videos
3-hour Beef Stew - Mama's Southern Cooking - Step by Step - How to Cook Tutorial
3-hour Beef Stew - Mama's Southern Cooking - Delicious Comfort Food - Step by Step - How to Cook Tutorial
Free Dutch Oven Beef Stew Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Beef Stew recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
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DUTCH OVEN BEEF STEW (New Recipe not in our cookbooks)
1/2 CUP BUTTER (SALTED)
2-3 LB. MEAT STEW BEEF
5 -6 RED POTATOES WASHED AND CUT
3 STALKS CELERY CUT SMALL
1 MEDIUM ONION, CUT IN 1/2 PIECES.
1 LB. CARROTS (PEEL, CUT IN 1/2 PIECES)
1 14.5 OZ. CAN STEWED TOMATOES NOT ITALIAN
1-14.5 OZ. CAN DICED TOMATOES
3 TBSP. SOY SAUCE
4 TBSP. CORN STARCH
1 CAN WATER
Preheat oven to 350 degrees. In a Dutch oven on medium heat, melt a stick of butter. Add
stew meat and turn off heat. Add both cans of tomatoes. Add the potatoes, celery, onion, and
carrots.
Fill one of the cans with water minus about ½” to top. Add corn starch and beat well with a
whisk or fork. Add soy and stir making sure starch is off bottom of can. Pour into the Dutch
oven and add a little more water to stew if vegetables are not covered. Put lid on Dutch
oven, slide into preheated oven and cook for 3 hours.
Crockpot: Same as above except just add the butter to bottom of crock pot before adding
other ingredients. Cook on low for 8 hours. (cheap cuts of meat should cook on low)
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Beef Bourguignon - The Most Comforting Classic French Stew
Today we're making Beef Bourguignon (beef burgundy). This is a great dish to enjoy all fall and winter long.
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS WITH GRAM AMOUNTS
For the stew
1/2 pound (226g) thick cut bacon - cut into 1 pieces
3 pounds (1360g) beef chuck - trimmed of fat and cut into 2 cubes
1 large white onion - chopped
2 large carrots - cut into 2 chunks
6 cloves garlic - minced
1/2 cup (60g) flour
8 sprigs thyme - tied together
3 cups (720g) burgundy or other dry red wine
2 large bay leaves
3 cups (720g) low sodium beef stock
1/4 cup (50g) tomato paste
salt and pepper - to taste
For finishing
4 tablespoons (56g) butter
2 tablespoons (28g) olive oil
16 pearl onions
1 pound (454g) cremini mushrooms - quartered
3 tablespoons flat leaf parsley minced
2 teaspoons fresh thyme leaves
salt and pepper - to taste
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Creamy Beef Stew Recipe | Best Stew Beef HolidayRecipe Ever
This holiday season is all about comfort try me delicious Creamy Beef Stew Recipe!
Cooking With Tammy Seasoning:
Creamy Stew Beef Recipe
5-6 lbs beef chuck
oil
salt to taste
pepper to taste
onion powder
garlic powder
paprika
all purpose chicken seasoning (Cooking W/ Tammy brand preferred)
2 celery stalks diced
1 medium onion diced
5 garlic cloves minced
1/4 cup all purpose flour
1/4 - 1/2 cup red wine
6 cups beef broth
10.5 oz can Campbell mushroom condensed soup
1 pack onion soup mix
2 sprigs fresh thyme or 1 tsp dried
1 sprig fresh rosemary or 1 tsp dried
2 Bay leaves
8 small red potatoes
3 carrots
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Easy Beef Stew - How to Make The Easiest Way
Beef stew may be easy to make, but having it come out flavorful is a whole other story. Lisa Lavery of the CHOW Test Kitchen shows you how to build the flavor as you cook in this episode of The Easiest Way, using our Easy Beef Stew recipe as a guide.
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How to Make Classic Beef Stew | You Can Cook That | Allrecipes.com
Learn all the secrets to the perfect comforting classic beef stew! Read more:
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How To Make Delicious Beef Stew | Quick & Easy Beef Stew Recipe #MrMakeItHappen #BeefStew
There isn't much more comforting than a nice bowl of hearty Beef Stew! This recipe is packed with flavor and makes for a well rounded meal! Meet me in the kitchen and let's #MakeItHappen
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Shopping List:
2 lbs Beef Stew Meat (Chuck Roast)
1 lb small red potatoes
3-4 carrots
1 Yellow Onion
3-4 stalks of Celery
1 tbsp Garlic Paste
3 cups Beef Broth or stock
2 tbsps Tomato Paste
1 tbsp Worcestershire Sauce
Fresh Rosemary and Thyme
1 tbsp Better than bouillon Beef Base
2 Bay Leaves
Salt, Pepper, Garlic, Onion Powder, Italian Seasoning, Cayenne
2-3 tbsps flour
1 cup frozen peas
Directions:
Start by seasoning your meat. Get skillet smoking hot and sear meat on all sides until you get a nice crust. Remove meat once color has developed and then add in your onion and carrots. Cook until tender. Next, add your tomato paste and beef base. Mix to combine. Add your flour and cook for 1-2 minutes or until raw flour is cooked off. Add beef stock and bring to a boil and then reduce to a simmer.
Next, add in your Worcestershire sauce, fresh herbs and bay leaves. Cover and cook on low for 1.5 - 2 hours or until Beef begins to get tender. Next, add in your potatoes and celery for the final 20-30 minutes. Season to taste. Once the beef is fork tender and the veggies are tender, you can serve it. Serve in a bowl or over some white rice.