Best 8 Ranch Stew Recipes

RANCH STEW AKA COWBOY STEW

Steps:

• Brown the meat with the onion, green pepper and garlic. Do not drain.
• Add undrained vegetables and and seasoning.
• Simmer a minimum of 20 minutes.

TEXAS RANCH-STYLE STEW

Steps:

• Cook pasta according to package directions. , Meanwhile, in a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Drain pasta; stir into stew.

RANCH STEW

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the beans, corn and tomatoes; bring to a boil. Reduce heat. , In a small bowl, combine biscuit mix and milk just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 12 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately.

SPRING HILL RANCH'S BEEF TONGUE STEW

Steps:

• 1. Place the beef tongue, chopped carrots, parsley, bay leaves, pepper corns and quartered onion in a 6 qt pot (or pressure cooker) with sufficient water to cover. Bring to a boil, then reduce to rolling simmer covered for 2 1/2 hours. If cooking in a pressure cooker, cook at high pressure (15 psi) for 60-75 minutes, then allow pressure to release normally.
• 2. Remove the tongue. Peel off the skin and trim the underside a bit. Discard the first 1/4" slice from the back. Then cut 1/4" slices crosswise to tip of tongue. You then add these slices to the prepared sauce (directions following) and simmer covered for about 45 minutes after which you continue simmering for one hour uncovered, stirring occasionally. Then serve the slices covering them with the sauce.
• 3. For the sauce: While the tongue is cooking, in a 6 quart saucepan sauté the garlic, onion and green pepper in oil. Add the tomatoes, and parsley. Simmer until the tomatoes are tender, about 10 minutes. Add the beef stock, cover the pot and simmer it for 1 hour. Remove the cover and simmer it for another hour to allow reduction and thickening, stirring occasionally. Add the tongue slices as described above to finish the cooking process.

TEXAS RANCH STEW

Steps:

• Cook pasta according to package directions.
• Meanwhile in a large skillet, cook beef, onion, green pepper and garlic over medium heat until beef is no longer pink, drain.
• Stir in remaining ingredients.
• Bring to a boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
• Stir drained pasta into stew.

RANCH STEW & CHEESE BISCUITS

Steps:

• 1. Brown beef, celery and onion til brown. Stir in remaining ingredients. Cover and simmer 15 minutes.
• 2. preheat oven to 425. In a small bowl, mix together cheese and butter til mixed. Split each brown and serve roll and spread alteast 1 tbl. of cheese mixture on each one, replace tops. Heat on cookie sheet til cheese melts, about 8-10 minutes.
• 3. * I usually double this whole recipe, including rolls..everyone loves dipping thier cheesy rolls in the juice of the stew.

SPRING HILL RANCH'S BRAISED BEEF STEW

Steps:

• 1. Adjust an oven rack to the lower-middle position and preheat the oven to 325°.
• 2. In a large Dutch oven over medium heat, cook the bacon until it is crispy and all the fat is rendered. Remove the bacon and set it aside. Drain off all but 2 Tablespoons of the drippings.
• 3. Meanwhile, cut the chuck tender roast into 3/4"-to-1" cubes. Toss the cubes with the 1 teaspoon of salt, 1/2 teaspoon of pepper and the flour. Set them aside.
• 4. Add the olive oil to the remaining bacon drippings and raise the heat to high. In batches, brown the beef cubes on all sides, 60-90 seconds per side. Remove the browned cubes and set them aside.
• 5. Lower the heat to medium. Add the carrots, scallions and onions to the pan and cook them for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of fond. Add the broth, 1 teaspoon kosher salt and 1/2 teaspoon of black pepper and bring the pot to a boil. Add the browned beef cubes and any juices back to the pot; they should be almost completely submerged. Finally, add the cooked bacon, thyme and rosemary sprigs (whole) to the liquid.
• 6. Put on a lid and transfer the pot to the oven. Cook until the beef cubes are fork-tender, about 1-1/2 to 2 hours. Remove the pan from the oven. If the sauce has not thickened enough, stir in a slurry of 2 Tablespoons of cornstarch and 4 Tablespoons of cold water, then bring the pot back to a boil for about 2 minutes, stirring often. Allow the completed stew to sit for at least 20 minutes with the lid on before serving.
• 7. For each serving, arrange a couple scoops of stew over a bed of noodles, rice or cheese grits.

SPRING HILL RANCH'S SLOW COOKER BEEF STEW

Steps:

• 1. In a heavy skillet over medium-high heat, heat 1 Tablespoon of the oil. In batches, sear the beef pieces well, turning to sear most of the sides of each chunk. Season each batch with a pinch of kosher salt and a few grinds of black pepper as they sear. Remove the browned pieces to your slow cooker and repeat the process with more oil and more beef pieces until all the beef is browned. Note 1: Arm roast and chuck roast are nicely marbled and very flavorful - I highly recommend either in this stew. Note 2: Don't put more than about a quarter of the meat in the pan at one time. Crowding the meat pieces together will cause the meat to "steam" and release much of its moisture. That will dry the meat and reduce its ability to really brown nicely and it will not leave nice burned flavor-chunks ("fond") on the bottom of the pan. Note 3: You don't need to cook the beef pieces through, but just brown the outside. They will finish cooking in the crock pot.
• 2. In the same pan, and using a little more oil if needed, cook the onions until they are beginning to soften, about 4 minutes. Season them with a little salt and pepper. Add the garlic and stir until it is fragrant, about 30 seconds. Move the cooked onion/garlic mixture to the slow cooker.
• 3. Once the meat and onion/garlic mixture are in the slow cooker, sprinkle on the flour and chili powder. Stir it all around to coat everything.
• 4. Add the potatoes, carrots, the tomatoes with their juice and the water. Put the lid on and cook on "low" setting for about 7 hours. If you are going to use the corn and/or peas, put them in and cook for an additional 1 hour. Note: If the sauce has not thickened, turn the heat up to high and bring the pot to a boil. Stir. The sauce does need to boil in order for the flour you added make the sauce thicken. If it still is not thick enough for your taste, stir 1 tablespoon of cornstarch with a couple tablespoons of cold water, then slowly stir it into your boiling pot.