Autumn Beef Stew Recipes

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

BEEF STEW RECIPES INGREDIENTS:

* 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

BEEF STEW RECIPES INSTRUCTIONS
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 !

spiced-beef-stew.

Beef and Red Wine Stew Recipe

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

BEEF STEW RECIPE INGREDIENTS:

* 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

BEEF STEW RECIPE INSTRUCTIONS
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 !

spiced-beef-stew