HOW TO COOK BEEF STEW ON THE STOVE 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 - RECIPES, FOOD ...

Beef Stew (Stove-Top) Recipe - Food.com - Recipes, Food ... 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

CHEF JOHN'S BEEF AND BARLEY STEW | ALLRECIPES

Chef John's Beef and Barley Stew | Allrecipes image

This beautiful bowl of beef and barley would be perfect for your next super-storm. When it comes to stick-to-your-ribs stews, it doesn't get any better than shank. There's so much gelatin-producing connective tissue, that it makes an especially satisfying sauce for your meat and grain.

Provided by Chef John

Categories Beef Stew

Total Time 3 hours 45 minutes

Prep Time 30 minutes

Cook Time 3 hours 15 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 thick slices beef shank
kosher salt and ground black pepper to taste
1 tablespoon vegetable oil
1 large onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
4 cups chicken broth, or more as needed
⅔ cup diced celery
⅔ cup diced carrots
1 bay leaf
¼ teaspoon dried rosemary
½ cup pearl barley
1 tablespoon chopped fresh parsley, or to taste
1 tablespoon freshly grated raw horseradish, or to taste

Steps:

Season beef all over with kosher salt and black pepper.
Heat vegetable oil in a large pot over high heat. Cook beef in hot oil until browned on both sides, about 10 minutes. Transfer beef to a plate.
Reduce heat to medium, and stir onion into the same pot with a pinch of salt. Cook and stir until onion is soft and translucent, 4 to 5 minutes. Stir garlic into onion; cook and stir until fragrant, about 1 minute.
Stir tomato paste into onion mixture; cook and stir until tomato paste is brick red, 2 to 3 minutes. Pour broth into onion mixture. Add celery, carrots, bay leaf, and rosemary. Return beef with any accumulated juices to pot; push beef down to cover with cooking liquid.
Bring broth mixture to a simmer, reduce heat to low, cover the pot, and cook until beef is fork-tender, 2 to 3 hours. Transfer beef to a bowl.
Pour barley into cooking liquid, bring to a simmer, and cook until barley is tender, about 45 minutes. Return beef to pot, cover the pot, and cook until heated through, about 10 minutes. Season with salt. Ladle stew into bowls and garnish with parsley and horseradish.

Nutrition Facts : Calories 338.8 calories, CarbohydrateContent 27 g, CholesterolContent 57.4 mg, FatContent 14.3 g, FiberContent 6 g, ProteinContent 25.4 g, SaturatedFatContent 4.4 g, SodiumContent 1200.3 mg, SugarContent 5.1 g

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