Best 4 Lilys Beef Stew Recipes

"Lily's beef stew" is a tantalizing dish that combines the flavors of tender beef, succulent vegetables, and a rich and savory sauce. This classic comfort food is a delightful meal to warm up with on a cold day or gather around the table with friends and family. With a variety of ingredients and cooking techniques, there are endless possibilities to create a delicious and comforting beef stew that will satisfy your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

LILY'S BEEF STEW

Lily's Beef Stew image

The secret to this Chinese version of beef stew, brought to us by Martha's friend Lily Mei, is to cook the meat three times. It's first boiled, then sauteed in a hot wok, and finally simmered until tender.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 11

Ingredients

4 pounds boneless beef shin or chuck, cut into 2-inch cubes
3 tablespoons olive oil
1 1-inch piece fresh ginger, peeled and thinly sliced 1/8 inch thick
1/4 cup dry white wine
2 tablespoons dark soy sauce
1 tablespoon dark-brown sugar
4 star anise
1 3-inch cinnamon stick
2 1/2 cups water
1 1/2 teaspoons coarse salt
Steamed rice, for serving

Steps:

Fill a large pot halfway with water, and bring to a boil. Add cubed beef, stirring often to prevent sticking. Cook for 1 minute. Drain beef into a colander, and shake to remove excess water.
Heat wok over high heat. Add olive oil, swirling to coat the sides of wok. Add drained beef, and saute until lightly browned, about 5 minutes. Add ginger, white wine, soy sauce, brown sugar, star anise, and cinnamon. Continue to saute until evenly browned, about 5 minutes, stirring to combine.
Add 1 cup water, and transfer beef mixture to a large pot. Add remaining 1 1/2 cups water, cover, and bring to a boil over medium-high heat. Reduce heat to simmer, and cook until meat is almost tender, 1 1/2 hours. Season with salt, and continue to simmer until meat is tender, 1/2 hour. Serve with steamed rice.

BEEF AND LENTIL STEW

Beef and Lentil Stew image

My mum is German and she would make this filling stew during the winter. We all loved it, so I thought I'd share!

Provided by Anonymous

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h30m

Yield 8

Number Of Ingredients 13

Ingredients

2 tablespoons all-purpose flour
1 pound flank steak, cut into 1/2-inch cubes
2 tablespoons oil, or more as needed
4 carrots, chopped
1 onion, diced
1 stalk celery, thinly sliced
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1 cup dry lentils
4 cups beef broth
2 teaspoons dried rosemary
11 ounces baby potatoes with skin
1 pinch salt and freshly ground black pepper to taste

Steps:

Pour flour into a shallow bowl and dust steak with flour. Heat oil in a large skillet over high heat and sear beef on all sides until browned, 3 to 5 minutes. Remove from the skillet and set aside.
Add carrots, onion, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add more oil if necessary.
Add tomatoes with juice, lentils, beef broth, rosemary, and browned beef pieces to the skillet and stir well. Reduce heat, cover pot halfway with a lid, and simmer for 40 minutes.
Add potatoes to the skillet. Simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 30.8 g, Cholesterol 12.6 mg, Fat 7.4 g, Fiber 10.2 g, Protein 16.5 g, SaturatedFat 2 g, Sodium 675.3 mg, Sugar 4.1 g

OLD-FASHIONED BEEF STEW

Old-Fashioned Beef Stew image

This rich, hearty beef stew has a garden full of flavor with vegetables like cabbage, rutabaga and carrots. Mom knew this main dish is one that would suit us 11 kids. When we were all home, she'd throw in extra vegetables to stretch it. -Anne Heinonen, Howell, Michigan

Provided by Taste of Home

Categories Dinner

Time 3h

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 boneless beef chuck roast (2 pounds), cut into 1/2-inch cubes
1 tablespoon canola oil
1 large onion, chopped
5 cups water
1 teaspoon seasoned salt
1/2 teaspoon pepper
2 to 3 teaspoons salt, optional
5 to 6 medium potatoes, peeled and cut into 1/2-inch cubes
5 medium carrots, cut into 1/4-inch slices
1 medium rutabaga, peeled and cut into 1/2-inch cubes
1 cup sliced celery (1/2-inch pieces)
1/2 medium head cabbage, finely sliced
1/4 cup all-purpose flour
3/4 cup cold water
2 teaspoons browning sauce, optional

Steps:

In a Dutch oven over medium-high heat, brown meat in oil. Add the onion, water, seasoned salt, pepper and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours. , Add the vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine flour, cold water and browning sauce until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Nutrition Facts : Calories 302 calories, Fat 11g fat (0 saturated fat), Cholesterol 86mg cholesterol, Sodium 263mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

LUBY'S CAFETERIA BEEF STEW

Luby's Cafeteria Beef Stew image

Posted in response to a request. This recipe is from the Luby's Cafeteria 50th Anniversary Recipe Collection. The recipe calls for "boiler onions" which are small white onions. If you can't find them substitute yellow onions, cut up in wedges if necessary. Prep and Cooking time is a guesstimate!!

Provided by Miss Annie

Categories Stew

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 1/2 lbs beef chuck, lean, cut into 3/4 inch cubes
1/3 cup all-purpose flour
1/4 cup onion, chopped
1 tablespoon salt, plus
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
2 tablespoons vegetable oil
7 cups broth, beef
4 cups carrots, peeled, cut into 1 inch pieces
16 small new potatoes, peeled
12 small boiling onions, peeled
3/4 cup all-purpose flour
1/2 cup water
1 tablespoon browning sauce

Steps:

In large bowl, sprinkle meat with flour and toss to coat evenly.
Add onions, salt, and pepper and toss to coat evenly.
Heat oil in large saucepan or Dutch oven over medium-low heat.
Add meat and cook, stirring 2 or 3 times, 15 minutes or until beef begins to brown.
Add broth and bring to a boil.
Reduce heat, cover, and simmer 20 minutes.
Add carrots and continue simmering 5 minutes.
Add potatoes and continue simmering 10 minutes.
Add onions and continue simmering 10 minutes.
In small bowl, whisk together flour and water until flour is completely dissolved and mixture is smooth.
Gradually add to stew, stirring constantly.
Continue cooking uncovered 5 minutes or until meat is tender.
Stir in browning sauce.

Nutrition Facts : Calories 800.3, Fat 32.5, SaturatedFat 12.1, Cholesterol 98.5, Sodium 2642.7, Carbohydrate 90.4, Fiber 11, Sugar 11.1, Protein 37.3

Tips:

Choose the right cut of beef: Chuck roast, brisket, and short ribs are all good choices for beef stew.
Brown the beef before stewing: This will help develop flavor and color.
Use a variety of vegetables: Carrots, celery, onions, and potatoes are all classic stew vegetables, but you can also add other vegetables such as parsnips, turnips, or sweet potatoes.
Simmer the stew for at least 1 hour: This will help the meat and vegetables to become tender.
Season the stew to taste: Salt, pepper, garlic, and thyme are all good seasonings for beef stew.
Serve the stew with a side of bread or rice: This will help to soak up the delicious broth.

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 few simple tips, you can make a delicious beef stew that your family and friends will love.