SOUTHERN BEEF STEW RECIPES

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SOUTHERN STYLE BEEF STEW RECIPE | ALLRECIPES



Southern Style Beef Stew Recipe | Allrecipes image

This is how my mother in law makes beef stew and she is from Alabama. As southern as you can get. Do not use generic tomatoes, they make this bland. I use arm shoulder roast and cut it up cause some beef stew meat is too tough. You can also make this with turtle meat and call it turtle stew, that's what we do! You can adjust the ingredients according to your own taste. We love to eat this with buttered bread.

Provided by KIMMYKIM1

Categories     Soups, Stews and Chili Recipes    Stews    Beef

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 10 servings

Number Of Ingredients 8

1 tablespoon butter
1?½ pounds beef stew meat, cut into 1/2 inch pieces
1 (10 ounce) can diced tomatoes and green chiles
3 (14.5 ounce) cans stewed, diced tomatoes
1 (10 ounce) package frozen cut okra
1 (10 ounce) package frozen baby lima beans
1 (10 ounce) package frozen corn kernels
4 medium potatoes, peeled and diced

Steps:

  • Melt butter in a Dutch oven over medium-high heat. Add beef, and quickly brown on all sides. Pour in the diced tomatoes with green chilies, and stewed tomatoes. Add the okra, lima beans and corn. Bring to a boil, and reduce heat to medium.
  • Simmer for about 1 hour. Add potatoes, and continue to simmer for another 30 minutes, or until meat is very tender.

Nutrition Facts : Calories 373.1 calories, CarbohydrateContent 36.8 g, CholesterolContent 62.2 mg, FatContent 15.2 g, FiberContent 6.2 g, ProteinContent 23.8 g, SaturatedFatContent 6.1 g, SodiumContent 487.9 mg, SugarContent 7.1 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

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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