SOUTHERN STYLE BEEF STEW RECIPE | ALLRECIPES
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
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
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
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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