BEEF STEW RECIPE STOVE TOP RECIPES

Name: Beef Stew (Stove-Top)
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 quarts
Ingredients: 2 -3 tablespoons olive oil; 2 -3 garlic cloves, minced or pressed; 1 1/4 lbs stewing beef, cut into 1 inch cubes; 1 large onion, coarsely chopped; 1 teaspoon bacon grease, or 1-2 slices cooked crumbled bacon (optional); 1 (16 ounce) can diced tomatoes with basil and oregano; 1 (16 ounce) can reduced-sodium beef broth; 1 (6 ounce) can V8 vegetable juice (3/4 cup); 1/2 cup dark red wine (cabernet, merlot, etc.); 2 tablespoons red wine vinegar; salt; pepper; oregano; basil; 4 medium red potatoes, cut into bitesize cubes (leave skin on); 2 cups sliced carrots; 3/4 cup frozen peas, use more or less as desired; 2 tablespoons cornstarch

BEEF STEW (STOVE-TOP) RECIPE - FOOD.COM

Beef Stew (Stove-Top) Recipe - Food.com image

This is a version of beef stew that I sort of combined several recipes from others to come up with. Posting for safekeeping.

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Yield 4 quarts

Number Of Ingredients 18

Ingredients

2 -3 tablespoons olive oil
2 -3 garlic cloves, minced or pressed
1 1/4 lbs stewing beef, cut into 1 inch cubes
1 large onion, coarsely chopped
1 teaspoon bacon grease, or 1-2 slices cooked crumbled bacon (optional)
1 (16 ounce) can diced tomatoes with basil and oregano
1 (16 ounce) can reduced-sodium beef broth
1 (6 ounce) can V8 vegetable juice (3/4 cup)
1/2 cup dark red wine (cabernet, merlot, etc.)
2 tablespoons red wine vinegar
salt
pepper
oregano
basil
4 medium red potatoes, cut into bitesize cubes (leave skin on)
2 cups sliced carrots
3/4 cup frozen peas, use more or less as desired
2 tablespoons cornstarch

Steps:

Heat oil in a large pot (I use my 5qt cast iron dutch oven).
Saute garlic and beef until beef is browned on all sides and some of the liquid, if any, has cooked down.
Add onions and cook until translucent.
You can add a little bacon grease or cooked crumbled bacon at this point if you like, for extra flavor.
Add tomatoes, beef broth, V-8 juice, wine, red wine vinegar and seasonings; cover and simmer 1 hour.
Add potatoes, peas and carrots and simmer 1/2 hour to 1 hour or until vegetables are tender but not mushy.
In a small cup dissolve cornstarch in a little cold water and stir into stew to thicken.
Taste and reseason as necessary; serve with biscuits or crusty homemade bread.

Nutrition Facts : Calories 512.4, FatContent 14.8, SaturatedFatContent 4.2, CholesterolContent 91.7, SodiumContent 312.9, CarbohydrateContent 54, FiberContent 7.6, SugarContent 10.2, ProteinContent 37.6

BEEF STEW (STOVE-TOP) RECIPE - FOOD.COM

Beef Stew (Stove-Top) Recipe - Food.com image

This is a version of beef stew that I sort of combined several recipes from others to come up with. Posting for safekeeping.

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Yield 4 quarts

Number Of Ingredients 18

Ingredients

2 -3 tablespoons olive oil
2 -3 garlic cloves, minced or pressed
1 1/4 lbs stewing beef, cut into 1 inch cubes
1 large onion, coarsely chopped
1 teaspoon bacon grease, or 1-2 slices cooked crumbled bacon (optional)
1 (16 ounce) can diced tomatoes with basil and oregano
1 (16 ounce) can reduced-sodium beef broth
1 (6 ounce) can V8 vegetable juice (3/4 cup)
1/2 cup dark red wine (cabernet, merlot, etc.)
2 tablespoons red wine vinegar
salt
pepper
oregano
basil
4 medium red potatoes, cut into bitesize cubes (leave skin on)
2 cups sliced carrots
3/4 cup frozen peas, use more or less as desired
2 tablespoons cornstarch

Steps:

Heat oil in a large pot (I use my 5qt cast iron dutch oven).
Saute garlic and beef until beef is browned on all sides and some of the liquid, if any, has cooked down.
Add onions and cook until translucent.
You can add a little bacon grease or cooked crumbled bacon at this point if you like, for extra flavor.
Add tomatoes, beef broth, V-8 juice, wine, red wine vinegar and seasonings; cover and simmer 1 hour.
Add potatoes, peas and carrots and simmer 1/2 hour to 1 hour or until vegetables are tender but not mushy.
In a small cup dissolve cornstarch in a little cold water and stir into stew to thicken.
Taste and reseason as necessary; serve with biscuits or crusty homemade bread.

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