PICTURES OF BEEF STEW RECIPES

Name: Classic Beef Stew
Prep time: 25 min
Total time: 3 h 45 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil or shortening; 1 lb boneless beef chuck, tip or round roast, cut into 1-inch cubes; 3 cups water; 1/2 teaspoon salt; 1/8 teaspoon pepper; 2 medium carrots, cut into 1-inch pieces; 1 large unpeeled potato, cut into 1 1/2-inch pieces; 1 medium green bell pepper, cut into 1-inch pieces; 1 medium stalk celery, cut into 1-inch pieces; 1 small onion, chopped (1/4 cup); 1 teaspoon salt; 1 dried bay leaf; 1/2 cup cold water; 2 tablespoons Gold Medal™ all-purpose flour

CLASSIC BEEF STEW RECIPE - BETTYCROCKER.COM

Classic Beef Stew Recipe - BettyCrocker.com image

It's hard to say what's better, the aroma or the taste of this homemade beef stew. Our recipe is loaded with potatoes, meat and spices and is a savory dish your family will ask for again and again. It takes just four simple steps to make and only one bite for our beef stew to transport you to a cozy pub in the British Isles. If you're lucky enough to have leftovers, our beef stew with potatoes makes for a wonderful lunch. Should you only have one serving left, there's no shame in hiding it in the back of the fridge. This way, only you know where to find it. We would do the same!

Provided by Betty Crocker Kitchens

Total Time 3 hours 45 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil or shortening
1 lb boneless beef chuck, tip or round roast, cut into 1-inch cubes
3 cups water
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium carrots, cut into 1-inch pieces
1 large unpeeled potato, cut into 1 1/2-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 medium stalk celery, cut into 1-inch pieces
1 small onion, chopped (1/4 cup)
1 teaspoon salt
1 dried bay leaf
1/2 cup cold water
2 tablespoons Gold Medal™ all-purpose flour

Steps:

In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.

Nutrition Facts : Calories 350 , CarbohydrateContent 24 g, CholesterolContent 65 mg, FatContent 1 1/2 , FiberContent 4 g, ProteinContent 24 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 980 mg, SugarContent 4 g, TransFatContent 1/2 g

BEEF STEW RECIPE | SOUTHERN LIVING

Beef Stew Recipe | Southern Living image

Comforting stew brings joy to every dinner table.

Provided by M. DeMello, Hollywood, FL, February 1986

Total Time 4 hours 15 minutes

Yield Serves 8

Number Of Ingredients 17

Ingredients

3 tablespoons all-purpose flour
2?½ teaspoons kosher salt
½ teaspoon black pepper
2 pounds boneless chuck roast, cut into 1-inch cubes
? cup vegetable oil
4 cups sliced yellow onion (about 2 medium onions)
1 (12-oz.) can pale beer (such as Yuengling Traditional Lager)
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon steak sauce (such as A.1. Original Sauce)
1 garlic clove, crushed
2 bay leaves
½ teaspoon dried thyme
2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces (about 4 medium potatoes)
3 medium carrots, peeled and cut diagonally into 1-inch pieces
1 (10-oz.) package frozen English peas
2 tablespoons chopped fresh flat-leaf parsley (optional)

Steps:

Combine flour, salt, and pepper in a shallow bowl; dredge beef in flour mixture. Heat half of oil in a Dutch oven over medium-high; add half of beef, and cook until browned all over, about 5 to 6 minutes. Transfer to a bowl. Repeat procedure with remaining oil and beef.
Add onion to Dutch oven, and cook until softened, about 6 minutes. Stir in beer, soy sauce, Worcestershire sauce, steak sauce, garlic, bay leaves, and thyme; bring to a boil. Add beef; cover and reduce heat to medium-low. Simmer until beef is tender, 2 ½ to 3 hours.
Stir in potatoes and carrots; cover and simmer until potatoes and carrots are tender, about 30 minutes. Stir in peas; cook an additional 2 minutes. Discard bay leaves. Top each serving with chopped parsley, if desired.

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