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Good recipe for Beef Stew?

post #1 of 11
Thread Starter 
Now, that its getting colder, I want to start making some good warm hearty stews in my crock or in my oven...

Does anyone have one where the broth is really flavourful? I think I would like to add red wine to it too...That would be good...

post #2 of 11
Oh! My uncle makes amaaaaazing beef stew...I think my mom has the recipe...I'll get back to you with it!
post #3 of 11
Thread Starter 
Awesome! Thanks!
post #4 of 11
Here is my standard beef stew recipe.
I mix it up every time though and always do something different, but this is the very basic.

1/3 cup flour
1/4 teaspoon fresh ground black pepper
1/2 teaspoon celery salt
1 3/4 lb boneless chuck or round, cut into 1 1/2 inch squares
1/4 vegetables oil
1 cup minced onion
3 cloved fresh garlic, peeled and minced
1 1/2 cups boiling water
3 heaping tablespoons tomato paste
1/2 teaspoon salt
1 teaspoon worcestershire sauce
12 baby carrots or 3 large carrots peeled and cut into 1 inch pieces
4 medium potatoes peel and cut into 2 inch pieces
1/4 cup finely minced parseley

In a large bowl combine flour, pepper and celery salt, toss in the meat and dredge thoroughly
In a large skillet over med. heat, heat the oil and brown the meat, stirring often until golden brown on all sides.
Remove the meat to a small bowl.
Toss the onions and garlic into the remaining oil in the skillet, remove skillet from heat, stir in leftover flour mixture and tossAdd boiling water, working quickly to keep the sauce smooth.
Add tomato paste, salt and worcestershire sauce.
Pour mixture into slow cooker, scrape the skillet completely, getting everything.
Add potatoes and carrots to cooker, then meat.
Cover and cook on low for approx 8 hours, garnish with parseley.
post #5 of 11
Thread Starter 
yummmmmmmmmm. that sounds so good! I am going to have to get some stew stuff next at the grocery store.. That crockpot will be out every night now I am sure!
post #6 of 11
Me, I would use the red wine in the sauce mixture.
Or use it to make a marinade for the stew meat and marinate the meat 6-12 hours before you fix it.
post #7 of 11
OK, my mom just sent it over:

1-2 lbs. Stew meat, cut into bite-size pieces
cooking oil-olive or vegetable
3 medium onions, chopped
½ package celery, chopped
Wondra flour (it comes in a smaller round container with a shaker top, used for gravies & sauces)
Worcestershire sauce
1-2 cans stewed or chopped tomatoes
Stew veggies – carrots, green beans, corn, etc (frozen or fresh)
2 Cans whole round white potatoes (or uncooked baby potatoes, or real potatoes peeled & cut into quarters)
Powdered cloves

Brown stew meat with a small amount of oil & steak sauce – add to taste and remember that this will form the broth base of the stew. Add onions and cook until meat is browned. Add diced celery and cook until a good amount of broth has accumulated.

Add small amounts of Wondra flour to thicken broth into a sauce. Stir and add more flour as needed. Simmer for about an hour. Add canned tomatoes to beef & sauce base. Stir and simmer – about another hour. Add Wondra flour if you need to thicken sauce; add water if you need to thin. Add stew veggies & simmer. After veggies have cooked for a time, add a small amount of powdered cloves and stir (be careful with cloves – it is easy to over do it);. Simmer. Add potatoes – uncooked potatoes will take longer to cook – and simmer till all ingredients are cooked through. Serve with warm rolls or breadsticks. Will make enough to feed a family of four for days.
post #8 of 11
I don't really have a recipe, but here is what I do:

In a large stock pot, add a bit of oil and brown the meat
Once brown add:

1 large can of diced tomatoes
1 pound of carrots washed and cut into chunks the size of the meat
1 pound of parnsips washed and cut into chunks the size of the meat
5 large potatoes cut into chunks the size of the meat
1 stalk of celery cut into chunks the size of the meat
1 medium turnip cut into chunks the size of the meat
enough water to cover plus 2 inches over
2 bay leaves
about 1 teaspoon salt
about 1 teaspoon fresh ground pepper
about 1 Tablespoon curry
about 2 Tablespoons worchestershire sauce
about 3 heaping Tablespoons of beef boullion base

Bring to a boil. Turn to low and cover and simmer for 5 or 6 hours on low heat. Stir occasionally. Add water as needed.

I don't bother to thicken my stew with flour because the potatoes give enough starch to thicken it the way I like it.
post #9 of 11
Beef stew and dumplings is one of my favourite recipes!! That page in the cookbook is filthy to prove it...


750g bladebone steak (or whatever is cheap!)
3 tblsp flour
1 tblsp margarine
1 tblsp oil
2 onions
2 carrots
2 1/2 cups water
blended flour

1. Cut steak into 2.5cm squares
2. Roll steak pieces in seasoned flour
3. Heat margarine and oil in frying pan
4. Brown steak well on all sides
5. Drain on absorbent paper then place in a saucepan
6. Peel and slice onions then fry in pan
7. Lift onions out and place with meat
8. Pour off any remaining oil in pan
9. Add water and allow to boil
10. Pour over meat. Cover with a close fitting lid.
11. Simmer gently for 1 hour
12. Prepare and slice carrots and add to stew
13. Cook for a further 1 1/2 hours, adding more water if necessary
14. Stir in sufficient blended flour to thicken gravy a little
15. Place dumplings (instructions below) on top of stew, cover with lid and cook for 20 minutes
16. Serve immediately


2 cups self raising flour
2 tblsp margarine
3/4 cup cold water (approx.)

1. Sift flour into a bowl
2. Rub in margarine with the fingers
3. Mix into a moist dough with water
4. Divide into 12 parts
5. Using floured hands roll dough into balls

(Serves 5-6)
post #10 of 11
My beefstew recipe (I usually double the recipe and freeze half of it!!)

Red Wine Beef Stew

1/2 pound onions chopped
1 pound carrots pelled and chopped
1 1/2 pounds potatoes chopped (I like the peels on)
2 cloves garlic minced
6 slices bacon
Vegetable oil
2 pounds beef stew meat-I usually subsititue half beef and half pork (like pork chopy suey meat)
salt and Pepper
1 T flour
1 tsp Italian herbs
3 oz tomato paste
2 cups red wine (I use a cabernet or zinfandel but don't use "cooking" wine)
2 T chopped parsely
sour cream (optional)
Cook bacon until crisp, remove bacon from pan and let cool.
Sprinkle meat with salt and pepper and brown in bacon fat (I do in batches added a bit of vegetable oil) until brown. Remove meat, add a bit more oil add carrots and potatoes to pan and brown, remove from pan. Brown onions (more oil!!) and cook until soft. Remove from pan. Return meat to pan sprinkle with flour and stir until coated (might need a bit more flour) Add garlic, herbs, tomato paste, wine,the onions, potatoes and carrots. Bring to simmer and cook until tender (up to 2 hours). you can cook longer if needed. Add some sour cream about 1/4 cup, sprinkle with parsley and bacon.
post #11 of 11
Thread Starter 
Oh geez...You guys have given me so many choices, I am going to have to experiment with all of them! Thanks so much...They all sound so good and you all sound like stew experts !!

Going to make one this weekend!
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