Stew Beef Recipes
Ingredients:
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2 pounds stew beef (cut into bite size pieces)
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1 (1oz) envelope dry onion soup mix
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1 (10 ¾ oz) can of cream of mushroom soup
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1 ½ soup cans of water
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¼ teaspoon of apple cider vinegar
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½ teaspoon pepper
Directions:
Brown stew in medium high skillet. Set aside. In same skillet with temperature on low, mix remaining ingredients and heat until warm.
Slice 1 medium onion and put in the bottom of the crock pot. Put stew meat on top of onions. Pour soup mixture over meat. Turn crock pot on high, cook 1 hour. Then turn pot on low and cook 6 hours or until meat is tender. Serve over noodles or rice. Additional salt may be needed (I suggest waiting and tasting to see after beef is done; mushroom soup and dry soup have adequate salt).
Easy Crock Pot Beef Stew
Sample made by Renee
Ingredients:
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¼ cup all-purpose flour
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¼ teaspoon freshly ground pepper
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2 lbs beef stew (Grady Ranch)
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5 teaspoons vegetable oil
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2 Tablespoons white wine vinegar
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½ cup red wine
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3 ½ cups beef broth (made from Grady Ranch neck bones simmered 14 hours) or low sodium canned beef broth
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2 bay leaves
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1 medium onion chopped
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1 ½ lbs carrots, peeled and cut into ¼ inch rounds
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1 ½ lbs potatoes (small red, purple, white) cut into ¾ inch rounds
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2 teaspoons salt
Directions:
Combine the flour and pepper in a bowl, add beef and toss to coat well. Heat 3 teaspoons of oil in large pot. Add a few pieces of beef at a time; don’t overcrowd. Cook turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil if needed between batches.
Remove the beef from the pot and add vinegar and wine. Cook over medium-high heat, scraping the pan with wooden spoon to loosen any browned bits. Add beef, beef broth, and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, skimming broth from time to time until beef is tender, about 1 ½ hours. Add the onions and carrots, simmer covered, about 10 minutes. Add potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if stew becomes dry. Season with salt and pepper to taste. Serve.
Original recipe by Molly O’Neill and adapted by Liza Sullivan, GR customer
Old-Fashioned Beef Stew
By: Liza Sullivan, customer
Ingredients:
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1 pound Stew Beef
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1 pound Neck/Soup Bone
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1 (16oz.) package frozen mixed vegetables
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1 small can tomato juice
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1 large onion chopped
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1 teaspoon salt
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1 teaspoon garlic
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1 teaspoon Worcestershire sauce
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6 cups beef broth
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pepper to taste
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1/8 tsp red pepper flakes
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1 (14.5oz) can tomatoes
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4 cups water
Directions:
In a large Dutch oven boiler, add broth, water, onion, stew, neck bone, salt, garlic, and pepper and cook for 2 hours. Add tomatoes, tomato juice, Worcestershire, and pepper flakes. Cook 30 minutes. Add mixed vegetables and cook an additional 30 minutes or until vegetables are done. We cook on medium to low heat on the stovetop. Adjust the seasonings to your taste, as well as add more water or broth to make it more or less soupy. If the meat is not tender enough, continue to cook to the desired tenderness. We cut the meat into smaller bits.
Easy Vegetable Stew Beef Soup
Stew Beef
Ingredients:
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2-3 pounds stew beef
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2 (14.5oz) cans diced tomatoes
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3 potatoes quartered
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3 Tsp soy sauce
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4 stalks of celery chopped
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4 Tsp cornstarch
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3 small onions quartered
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1 can water
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½ -1 pound carrots
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salt and pepper to taste
Directions:
Place uncooked meat, potatoes, celery, onions, and carrots in a Dutch oven. Mix tomatoes and all other ingredients. Pour this over meat and vegetables. Cover and cook in a 350 degree oven 2 ½ hours. May stir once during cooking.
No Peek Stew Beef Casserole
Ingredients:
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2 pounds stew beef
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1 (1oz.) envelope dry onion soup mix
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1 can sliced mushrooms (drained)
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1 (10 ¾ oz.) can of cream of mushroom soup, undiluted
Directions:
Mix all ingredients in a 2 quart baking dish and cover tightly. Bake in a 300 degree oven 3 hours or to your desired tenderness, DO NOT PEEK!! Serve over noodles or rice.