Thursday, August 23, 2012

Autumn Beef Stew Recipes

Autumn Beef Stew Recipes
Try this beef stew recipe... a classic one !


* 1 tablespoon vegetable oil
* 1 1/2 pounds stewing beef
* 1/2 cup chopped onion
* 1/2 cup sliced celery
* 3 cups beef broth
* 2 carrots
* 2 medium potatoes
* 1/2 cup baby lima beans
* 1 cup apple juice
* 1/2 cup frozen corn kernels
* 1 jar (12 ounces) small white onions, drained, or about 1 dozen frozen, thawed
* salt and pepper, to taste
* 2 tablespoons flour
* 2 tablespoons cold water

In a large saucepan or Dutch oven over medium heat, brown the beef in the vegetable oil; add onion and celery and sauté for 3 to 5 minutes longer. Add beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 1 to 1 1/2 hours. Add the carrots, potatoes, lima beans, and apple juice; simmer for about 30 to 40 minute longer, or until vegetables are tender. Add drained onions and corn; continue cooking for 5 to 10 minutes.

In a small bowl or cup, combine flour with cold water until smooth. Add the mixture to the simmering broth, a little at a time, until stew is thickened. Taste and add salt and pepper.
Serve with hot buttered biscuits or cornmeal. The beef stew recipe is ready to serve. Have a nice meal !


Sunday, August 12, 2012

Beef and Red Wine Stew Recipe

Beef and Red Wine Stew Recipe
Another great beef stew recipe to try....great one !


* 1 1/2 pounds stew beef
* 3/4 cup flour
* 1 teaspoon onion powder
* 1 teaspoon seasoned salt
* 1 to 2 medium carrots, sliced
* 2 ribs celery, sliced
* 1 medium onion, diced
* 1 clove garlic, minced
* 2 cups beef broth
* 1 cup dry red wine, such as Pinot Noir or Cabernet Sauvignon
* 1/2 teaspoon fresh chopped rosemary, or a dash of crumbled dried rosemary
* 1 jar (15 ounces) small onions, or 10 to 16 ounces frozen small onions, thawed

First of all trim beef stew and cut in small bite-size pieces. And then put in a food storage bag with the flour, onion powder, and seasoned salt; toss to coat well.
Next is to heat oil in a large saucepan or Dutch oven; add beef stew to hot oil and cook, stirring, until lightly browned. And then add the onion and celery; continue cooking, stirring, for about 3 minutes. Add carrots, garlic, broth, wine, and rosemary; bring to a boil. Reduce heat to low; cover and simmer for 30 minutes. Add drained or thawed onions. Continue cooking for about 20 to 30 minutes, or until beef is tender. Serve with biscuits or hot cooked noodles. The beef stew recipe is ready to serve 6....enjoy it !


Tuesday, July 10, 2012



Beef Stew Recipes Ingredients
  • 1 1/2 lbs. lean beef
  • 3 c. fresh or canned peeled tomatoes with basil
  • 3/4 c. chopped celery
  • 1/2 c. chopped parsley, preferably Italian, loosely packed
  • 1/4 tsp. oregano
  • 1/4 tsp. dried thyme
  • 2 tbsp. olive oil
  • Salt and fresh ground pepper to taste
  • 1/4 c. butter
  • 1 tsp. finely chopped garlic
  • 1/2 c. dry white wine
  • 1 sprig fresh rosemary or 1 tsp. dried rosemary leaves
  • 8 thin slices French or Italian bread
  • 1 whole clove garlic, peeled
Beef Stew Recipes INSTRUCTIONS
1. Trim meat, cut it into one inch cubes.

2. In a saucepan, combine the tomatoes, celery, parsley, oregano, thyme, oil and salt and pepper to taste. Cover and bring to boil. Simmer about 30 minutes or until vegetables are tender. Put the sauce through a food mill and set aside.

3. Meanwhile, heat 1/4 cup butter in a wide flameproof casserole. Add the beef and cook, stirring, until the meat loses its red color. Add the chopped garlic and stir. Transfer the meat to another dish.

4. Add the wine to the casserole and cook over high heat until it is reduced by half. Add the meat, the rosemary, and the tomato sauce and, if necessary, salt and pepper to taste. Cover and simmer about 1 1/2 to 2 hours.

5. Meanwhile, spread the bread with butter and toast on both sides under the broiler. Rub on both sides with the garlic clove, place 2 slices in 4 hot soup bowls, and spoon the meat and sauce over all. The Beef Stew Recipes is ready to erve hot and makes 4 servings...enjoy it !

Saturday, June 16, 2012

Old-Fashioned Irish Beef Stew Recipe

Old-Fashioned Irish Beef Stew Recipe

Beef Stew Recipes Ingredients:
  • 2 lbs. beef for stew
  • 1 onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 bay leaf
  • 2 lg. potatoes, peeled and chopped into chunks
  • 3 lg. carrots, peeled and cut into thick slices
  • 1 (approximately 16 oz.) bag frozen peas
  • 2 cans beef broth
  • 2 (8 oz.) cans tomato sauce
  • Flour in a plastic bag
  • 2 tbsp. cooking oil
  • Salt and pepper to taste

Beef Stew Recipes Instructions :
First of all Cut beef into bite-size cubes. Add beef cubes to flour in bag and shake until cubes are coated with flour. Heat oil in large pot. Add celery, onion and bay leaf. Saute until onions and celery are translucent but not browned. Add the beef a little at a time to the pan and brown beef completely. Add beef broth and tomato sauce. If necessary, add enough water to cover beef. Bring to boil. Reduce heat to simmer. Cover pot and cook for 1 1/2 to 2 hours until beef is tender. Add carrots and potatoes. Cook 1/2 hour until vegetables are tender. Add frozen peas. Cook 5-10 minutes until peas are tender. And the Beef Stew Recipes is ready...enjoy it !