Best 4 Stewed Beef Chunks Recipes

CHUNKY BEEF STEW

Steps:

• In a Dutch oven, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Add the beef, corn, tomatoes, peas, tomato sauce, ketchup, mustard and seasonings. Cover and simmer for 30 minutes. Add macaroni; simmer 10 minutes longer or until heated through.

STEWED BEEF CHUNKS

Steps:

• Lay meat in small roaster.
• In small bowl, stir onion flakes, bouillon powder, soup and sherry together well.
• Pour over meat.
• Bake at 325 oven for 2 to 3 hours until meat is tender.

STEWED BEEF WITH CLOVES

Steps:

• Salt and pepper the meat, and drizzle a little olive oil over it, mix well and allow to stand for about 1/2 hour (more if you have time).
• Mash garlic with a bit of salt and the parsley leaves using a mortar and pestle.
• Heat about 2-3 tablespoons olive oil over medium-high heat and sauteé the onion, garlic, and vegetables until the onion becomes translucent, then add cloves, herbs, saffron or tumeric and boullion cube.
• Stir well, and cook until fragrant.
• Add beef and stir well, browning the meat a bit.
• Add water and bring to a boil.
• Cover and simmer 1 1/2 hours or until tender, stirring every once in a while.
• Remove cover and reduce sauce a bit, until it thickens.
• Serve with french fries and Garlic Mayo (ali-oli), or steamed rice.

SPICY CHUNKS OF STEWED BEEF SOUP

Steps:

• Rinse and pick through beans and place in a medium saucepan with water to cover by 2 inches. Bring to a boil for 10 minutes, then remove from heat, cover and let soak 2 hours. Drain and rinse.
• In a 5 quart slow cooker, combine beans, stew meat, broth, wine, tomatoes, carrots, celery, potatoes, garlic and onions. Season with salt, pepper, cayenne, red pepper flakes, oregano, mustard and hot sauce. Cover and cook on low 10 to 12 hours.