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Recipes for Busy Moms Recipes for Busy Moms

Recipe of the Week: Beef Stew

Posted by on Mar. 13, 2011 at 10:50 PM
  • 11 Replies

 
Stewing meat has been a method of cooking that is older than almost any other. From the moment man made his first fire, almost immediately thereafter he began slow cooking meat over a low flame for long periods of time.

In the 14th century, a  French epicure, mentions beef stew for the first time in modern history in a recipe for a braised dish called a ragout, where the main ingredient is beef. Hundreds of beef stews have appeared since then, all over the world.

The two prerequisites for a dish to be considered beef stew is that it have beef as it's main component, and that it is cooked over a direct flame in a pot with a liquid base. Geography, recipe, and tradition make up the rest. An American stew of beef will usually use a cut of meat that's less tender. Vegetables and water (or stock) will be added and it will simmer for hours until the beef is tender and cooked through. Geography plays a big part in making the beef stews different from region to region.  Making stew is a practice in patience. It is common knowledge that if you give a stew more time, it will just keep getting better. Stews were born out of the working class kitchen. Nowadays, you'll find them on the menus of very expensive restaurants, but their origins are humble. That is why these dishes are always better with cheaper, tougher cuts of beef. While full of flavor, the tough cuts of beef do not do well over high heat for short amounts of time. Simmered slowly over low heat, however, the beef will break down and become easy to chew, while still maintaining it's flavor.

How do you make your beef stew? On top of the stove, in the oven, or in a crock pot? Do you brown your meat before adding it? Do you flour it first? What vegetables do you use? What kind of liquid? What seasonings? What do you serve with it? Please share your recipe or method.

 

by on Mar. 13, 2011 at 10:50 PM
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Replies (1-10):
KaylaMillar
by Kayla on Mar. 13, 2011 at 11:06 PM

 i'm honestly not a big fan of beef stew

KamsOne
by Jen on Mar. 14, 2011 at 10:26 AM

I love beef stew!!  I could eat it every single day!!  I normally cook it on the stove top but will occasionally make it in the crock pot. 

KamsOne
by Jen on Mar. 14, 2011 at 10:27 AM

Here is the recipe that I use:

BEEF STEW

2 lbs sirloin tips, cubed

⅓ cup flour

1 tsp salt

¼ tsp pepper

4 Tbs shortening

1 can beef broth

2 cups water

1 Tbs lemon juice

1 Tbs Worcestershire sauce

2 large onions, cut up

2 bay leaves

¼ tsp allspice

½ bag baby carrots

1 bunch celery, chopped

4 medium potatoes, peeled and cubed

Seasoned salt, to taste

View full recipe

Mix flour, 1 tsp seasoned salt and pepper in large plastic bag. Add beef to bag and shake to coat.

Melt shortening in large pot. Add beef mixture and brown.

Add beef broth, water, one onion, lemon juice, Worcerstershire sauce, bay leaves and allspice.

Cover and simmer for 2 hours.

Add carrots, celery, potatoes and remaining onion.

Cover and simmer an additional 1-2 hours until veggies are soft.

SweetLuci
by Luci on Mar. 14, 2011 at 3:43 PM

 I have made this for years, it's our favorite.

Beef Stew

2 pounds stew beef
4 Tablespoons flour
2 tablespoons vegetable oil
2 cups beef broth
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, large chop
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
3 large carrots, large chop
3 potatoes, large chop
2 ribs celery, large chop

Coat beef in flour. Brown meat in hot oil. Add beef broth, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots, potatoes and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix in a little hot broth from the pot and return mixture to pot. Stir and cook until bubbly.

Notes: if there's something here that you don't like or don't have on hand, you can omit it; it's a pretty forgiving recipe. No beef broth? You can also use water and bouillon cubes or tomato juice or crushed tomatoes if you like it more tomatoey than beefy.

OliviaW.
by on Mar. 15, 2011 at 10:15 AM

I love beef stew. It normally takes 2 days to make mind. My husband and daughter could have it everyday it seems.

OliviaW.
by on Mar. 15, 2011 at 10:24 AM

Day One:

Put beef roast it crock pot and submerge in water.

Add bay leaf, sage, garlic powder and thyme.

Cook until competely done.

Day Two: Remove meat from crock-pot and de-fat and pull apart.

Drain crockpot and add a container of beef cooking stock (you might have to add two things of beef stock)

Add meat and add a bag of frozen, corn, peas and green beans.

Cut some large carrots and add to crock-pot.

Peel and cut some potatoes and add to crock-pot.

Add one and two 28 oz. cans of diced tomatoes.

Add a tablespoon or two of dried onions (optional)

periwinkle163
by Mandy on Mar. 15, 2011 at 1:16 PM

 I use beef stew meat, potatoes, carrots, and onions. I flour the meat then brown it, then I put it in the crock pot, add a seasoning pack and water and vegetables, and let it cook all day. I always have biscuits to go with it.

SweetLuci
by Luci on Mar. 16, 2011 at 3:21 PM

 I'm curious as to why you cook the beef in water and seasonings, then drain the resulting beef stock you've created, then add packaged beef stock. 

Quoting OliviaW.:

Day One:

Put beef roast it crock pot and submerge in water.

Add bay leaf, sage, garlic powder and thyme.

Cook until competely done.

Day Two: Remove meat from crock-pot and de-fat and pull apart.

Drain crockpot and add a container of beef cooking stock (you might have to add two things of beef stock)

Add meat and add a bag of frozen, corn, peas and green beans.

Cut some large carrots and add to crock-pot.

Peel and cut some potatoes and add to crock-pot.

Add one and two 28 oz. cans of diced tomatoes.

Add a tablespoon or two of dried onions (optional)

 

SweetLuci
by Luci on Mar. 18, 2011 at 9:49 AM

 This is a recipe my son came up with for the crockpot.

Crock Pot Beef Stew

2 lbs. of Beef cut into cubes.

1 lb. of Chopped Carrots (Cut into large pieces)

1 lb. of Potatoes (Peeled and cut into large pieces)

1 Large Onion (Peeled and cut into large pieces)

1 to 2 Tablespoons Beef Base or bouillon (I use a soup base that I get from Publix called "Better than Bouillon".)

Place all of the beef, onions, carrots, potatoes, and any other vegetables that you may want to add (Like mushrooms, peas, or celery. It all depends on what you like.).

Cover with water and add about half a Tablespoon of the Beef Base.

Cook in the crock pot on low for about 8 to 10 hours while you are at work.

When you get home from work, your house will smell like beef stew. That’s how you know its ready.

You can add more of the Beef Base if you wish, and season to taste.

Thicken the stew with cornstarch mixed with water (remember, a little goes a long way).

OliviaW.
by on Mar. 18, 2011 at 11:45 AM

The reason is because there is so much fat in the roasts. We have our own steers butchered and the guy that processes the meat thinks there needs to be at least 3-4 (or more) inches of fat around and through the meat. I would use it but it's just so fatty and have yet to kind a good way of draining the fat away without it getting into the finished product. If the roast wasn't frozen solid I would just cut the fat out but it takes 2-3 days to de-thaw in the frig.

Quoting SweetLuci:

 I'm curious as to why you cook the beef in water and seasonings, then drain the resulting beef stock you've created, then add packaged beef stock. 

Quoting OliviaW.:

Day One:

Put beef roast it crock pot and submerge in water.

Add bay leaf, sage, garlic powder and thyme.

Cook until competely done.

Day Two: Remove meat from crock-pot and de-fat and pull apart.

Drain crockpot and add a container of beef cooking stock (you might have to add two things of beef stock)

Add meat and add a bag of frozen, corn, peas and green beans.

Cut some large carrots and add to crock-pot.

Peel and cut some potatoes and add to crock-pot.

Add one and two 28 oz. cans of diced tomatoes.

Add a tablespoon or two of dried onions (optional)

 


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