Best 2 Beef Stew Iii Recipes

Beef stew, a timeless classic that tantalizes taste buds with its tender meat, savory broth, and medley of vegetables, is a comforting dish that has stood the test of time. From traditional family gatherings to cozy winter dinners, beef stew has earned its place as a beloved culinary creation. With countless variations and interpretations, finding the perfect recipe can be a culinary adventure. Whether you prefer slow-cooked, rich stews simmered to perfection or prefer a more modern twist with unique ingredients, this article will guide you through the essential elements of a delightful beef stew. Discover the secrets to selecting the ideal cut of beef, the perfect combination of vegetables, and the right balance of seasonings that will elevate your beef stew to a masterpiece. Unearth the techniques that bring out the best in each ingredient, ensuring a flavorful and memorable dish that will satisfy your cravings and warm your soul.

Here are our top 2 tried and tested recipes!

SLOW COOKER BEEF STEW III

Slow Cooker Beef Stew III image

Start this hearty stew the night before. The longer it cooks, the better it is! Tender stew meat with lots of mixed veggies! You'll have a great dinner all ready when you come home from work. Serve with Italian bread.

Provided by Mary

Categories Soups, Stews and Chili Recipes Stews Beef

Time P1DT10m

Yield 6

Number Of Ingredients 9

Ingredients

4 carrots, chopped
2 potatoes, peeled and cubed
1 cup sliced fresh mushrooms
1 onion, chopped
3 stalks celery, chopped
3 pounds cubed stew meat
1 packet dry onion soup mix
1 (10.75 ounce) can condensed golden mushroom soup
1 ¾ cups water

Steps:

Place the carrots, potatoes, mushrooms, onion and celery in the slow cooker. Place the stew meat over the vegetables.
In a medium bowl, combine the soup mix with the can of soup. Add the water and mix together well. Pour this in the slow cooker over the meat and vegetables.
Add water as needed so that the liquid comes just to the bottom of the meat.
Cook on low setting overnight, adding more water as necessary in the morning. Allow to cook all day.

Nutrition Facts : Calories 580.9 calories, Carbohydrate 23.8 g, Cholesterol 149.4 mg, Fat 32.1 g, Fiber 3.9 g, Protein 47.1 g, SaturatedFat 12.5 g, Sodium 681.6 mg, Sugar 4.2 g

BEEF STEW III

Beef Stew III image

A wonderful vegetable beef stew that will comfort you on a rainy day.

Provided by Jane Snider

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h15m

Yield 6

Number Of Ingredients 10

Ingredients

1 ½ pounds cubed beef stew meat
2 tablespoons vegetable oil
1 onion, finely diced
¼ cup all-purpose flour
4 cups diced potatoes
2 cups diced carrots
1 (10.75 ounce) can beefy mushroom soup
2 tablespoons cornstarch
½ cup cold water
salt and pepper to taste

Steps:

Using a large stock pot, brown stewing meat in oil. Add onions and sprinkle flour into stock pot, stirring until flour is well incorporated.
Fill stock pot with water. If you prefer a thick stew fill stock pot only half full, if you prefer a more diluted stew fill your stock pot within one inch of the top. Let meat cook until tender, checking frequently on water level. When water evaporates add more. Cook for 1 1/2 hours.
When beef is tender add potatoes, carrots and beefy mushroom soup. Cook for 30 to 45 minutes, or until tender.
In a separate bowl mix cornstarch and cold water. Stir into soup and simmer. If not to desired thickness add another mixture of cornstarch and cold water. Heat through, season with salt and pepper, and serve.

Nutrition Facts : Calories 478.9 calories, Carbohydrate 32.6 g, Cholesterol 78 mg, Fat 27.5 g, Fiber 3.9 g, Protein 25.1 g, SaturatedFat 9.7 g, Sodium 459.4 mg, Sugar 4 g

Tips:

Choose the right cut of beef: Chuck roast, brisket, and short ribs are all good choices for beef stew. These cuts are tough, but they become tender when cooked slowly in liquid.
Brown the beef before stewing it: Browning the beef helps to develop flavor and color. To brown the beef, heat a large pot or Dutch oven over medium-high heat. Add the beef and cook, stirring occasionally, until browned on all sides.
Use a variety of vegetables: Vegetables add flavor, color, and nutrients to beef stew. Some good vegetables to use include carrots, potatoes, celery, onions, and peas.
Season the stew well: Beef stew should be well-seasoned with salt, pepper, and other herbs and spices. Some good herbs and spices to use include garlic, thyme, rosemary, and bay leaves.
Cook the stew slowly: Beef stew should be cooked slowly over low heat. This allows the flavors to develop and the beef to become tender.
Serve the stew with a variety of sides: Beef stew can be served with a variety of sides, such as mashed potatoes, egg noodles, or crusty bread.

Conclusion:

Beef stew is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a little planning and effort, you can make a delicious beef stew that your family and friends will love.

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