Best 4 Big Papas Homemade Beef Stew Recipes

MAMA'S STEW BEEF

Mama's Stew Beef image

Provided by Food Network

Time 1h25m

Yield 12 servings

Number Of Ingredients 8

Ingredients

5 pounds Angus beef chuck roast, cut into 1-inch cubes
2 cups spicy ketchup
2/3 cup bottled Caribbean green seasoning
1/2 cup garlic powder
1/2 cup onion powder
Kosher salt and freshly ground black pepper
1 cup canola oil
4 tablespoons sugar

Steps:

In a large bowl, combine the beef, ketchup, green seasoning, garlic powder, onion powder and some salt and pepper. Marinate for 30 minutes.
Heat a large pot over high heat. Add the oil and sugar, and cook until the sugar is caramelized. Add the seasoned beef and cook, stirring vigorously, until browned, about 5 minutes. Lower the heat to medium-high and cook undisturbed for another 5 minutes. Slowly add just enough water to cover the beef. Cook for 30 minutes, then lower the heat to a simmer and cook until the meat is tender, about 25 minutes more.

BIG PAPA'S HOMEMADE BEEF STEW

Big Papa's Homemade Beef Stew image

This is my absolute favorite beef stew. I spent the better part of two years changing and altering ingredients until it was perfect. Hope you enjoy; everyone I've fed it to does!

Provided by Mark J. Biggs

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 2h35m

Yield 6

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
2 pounds bottom round beef roast, trimmed and cut into chunks
2 cups water
3 large carrots, sliced
½ onion, sliced and chopped
2 stalks celery, chopped
1 tablespoon Worcestershire sauce
2 teaspoons salt
2 teaspoons white sugar
1 teaspoon ground black pepper
1 teaspoon paprika
1 clove garlic, pressed
2 bay leaves, or more to taste
1 pinch ground allspice
2 russet potatoes, chopped, or more to taste

Steps:

Heat vegetable oil in a large skillet over high heat; sear beef until browned on all sides, about 5 minutes. Transfer beef and oil to a large pot.
Mix water, carrots, onion, celery, Worcestershire sauce, salt, sugar, pepper, paprika, garlic, bay leaves, and allspice with beef; cover pot and simmer over low heat for 1 1/2 hours. Add potatoes to stew, cover pot, and simmer until potatoes are tender, about 40 minutes more.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 19.8 g, Cholesterol 65.3 mg, Fat 10.7 g, Fiber 3.2 g, Protein 24.3 g, SaturatedFat 2.9 g, Sodium 875 mg, Sugar 4.6 g

DAD'S BEEF STEW

Dad's Beef Stew image

I'm not exactly sure where my dad got this recipe, but it's fool proof and very very tasty. On day 2 I'll pour some leftover stew over egg noodles for a sort of stroganoff. On day 3 I add 1 tbsp soy sauce and 1 tsp curry paste, then serve over white rice for a sort of Japanese beef curry.

Provided by ahoxx080

Categories Stew

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

4 onions, chopped
1/2 cup butter
1 1/2-2 lbs beef stew meat, cubed
1/4 cup flour
salt & pepper
1 (32 ounce) carton beef stock
2 medium carrots, sliced
4 stalks celery, sliced
1 bay leaf
5 medium potatoes, peeled and chopped
1 (12 ounce) can corn
water

Steps:

1. In a frying pan melt the butter, then brown onions thoroughly.
2. Remove onions from frying pan and place in a large pot, leaving some of the butter behind in the frying pan.
3. Place flour, salt, and pepper into gallon sized ziplock bag, add beef cubes, and mix so that all sides of the beef cubes are covered.
4. Brown beef in the same frying pan as onions in the leftover butter. When all sides of beef are browned, deglaze frying pan with some water, and pour contents into pot with onions.
5. Add beef stock, carrots, celery, and bay leaf to pot, simmer for 1 hour.
6. Add potatoes to pot, continue simmering until potatoes are done (about 30 minutes).
7. Add can of corn and water to achieve desired consistency.
8. Remove bay leaf and serve.

BEEF STEW FOR A CROWD

Beef Stew for a Crowd image

Beef stew always seems to be popular at a large gathering. Everyone likes this hearty combination of beef, potatoes, carrots, celery and onion in a savory tomato-to-beef broth.-Jackie Holland, Gillette, Wyoming

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 22 servings (5-1/2 quarts).

Number Of Ingredients 13

Ingredients

2-1/2 pounds beef stew meat, cut into 1/2-inch cubes
3 tablespoons canola oil
12 cups water
2 cans (15 ounces each) tomato sauce
1/4 cup beef bouillon granules
1 teaspoon salt, optional
1/2 teaspoon pepper
3-1/2 pounds potatoes, peeled and cubed
4 medium carrots, sliced
3 celery ribs, sliced
2 medium onions, coarsely chopped
3/4 cup all-purpose flour
1-1/2 cups cold water

Steps:

In a soup kettle, brown beef in oil; drain. Stir in the water, tomato sauce, bouillon, salt if desired and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until the meat is tender., Add the potatoes, carrots, celery and onions. Return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the vegetables are tender. , Combine flour and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 183 calories, Fat 6g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 739mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges