Best 4 Football Beef Stew Recipes

FOOTBALL BEEF STEW

Steps:

• Slice the steak pieces into one inch cubes. Toss in a ziplock bag with the flour, salt/pepper.
• Heat oil in large pot or dutch oven over medium heat. Add onions, celery and steak pieces. Cook until steak is browned.
• Add garlic, tomatoes, water, beef base, bay leaves and all seasonings.
• Bring to boil. Lower heat and simmer covered for 1 hour.
• Add gravy and frozen potatoes, carrots and green beans and cook uncovered for 1/2 hour.
• We serve this over a bowl of noodles.

FOOTBALL LOVERS STEW

Steps:

• In large kettle or heavy stock pot, saute bacon until golden brown; remove and set aside.
• Combine flour, salt and pepper; dredge meat in flour mixture and brown meat over high heat a few pieces at a time in bacon drippings and olive oil, remove and set aside.
• Add olive oil and saute onion until golden brown adding garlic at last minute.
• Add orange juice, wine, tomato puree, bouillon beef base, nutmeg, bay leaves and salt and pepper to taste stir to deglaze bottom of pan. Return bacon and browned meat to kettle, stir to combine and bring to a boil stirring occasionally, cover and reduce heat and simmer for 2 -3 hours.
• Add turnips, carrots and mushrooms, cover and simmer another 1 hour or until vegetables are tender, stirring occasionally.
• Remove bay leaves and sprinkle with parsley.
• Serve with noodles if desired.

BEEF STEW

Steps:

• Mix flour, salt, and pepper in a bowl and coat each piece of beef with it. Heat olive oil or butter in a heavy pot or Dutch oven and brown the meat over moderate heat. Remove meat as necessary to brown remaining meat. Return all meat to the pot. Dissolve beef stock cube in 2 cups boiling water and add to pot with meat. Add bay leaf and garlic and bring to a boil. Lower heat, cover, and simmer slowly until the meat is tender. Add onions, carrots, and potatoes; stir to mix ingredients, and cook for 10 minutes. Add peas, and continue simmering until the meat and vegetables are tender, about 20 minutes.

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.