Best Basic Beef Stew Recipes

MOM'S BASIC VEGETABLE BEEF STEW

Steps:

• Pour in enough olive oil into a large stockpot to coat the bottom; add 1 onion, carrots, garlic, red pepper flakes, Greek seasoning, rosemary, thyme, basil, Italian seasoning, bay leaf, salt, and pepper. Cook and stir onion mixture over medium heat until onion is softened and lightly browned, about 15 minutes.
• Pour diced tomatoes over onion mixture; add ground beef, breaking apart with a wooden spoon and stir. Bring liquid to a boil and cook until ground beef is cooked through and carrots are tender, about 10 minutes.
• Stir potatoes, remaining onion, and celery into tomato mixture and cook until potatoes are tender, 15 to 20 minutes. Remove stockpot from heat and let sit, 20 to 30 minutes.

BASIC (NO TOMATO) BEEF STEW

Steps:

• Place flour in a plastic bag, add a few pieces of beef at a time shaking well to coat.
• Heat oil in a Dutch oven or large sauce pan.
• Add meat and onions, brown meat well.
• Add beef broth (and wine if using), garlic, basil and thyme.
• Bring all to a boil, reduce heat, cover and simmer for 1 1/4- 1 1/2 hours (or until meat is tender).
• Add potatoes, carrots and celery, cover pot, and simmer for about 20-30 minutes (or until potatoes are almost done).
• Add green beans (or peas) and simmer 10-15 minutes more.
• Add salt and pepper to taste.

BASIC BEEF STEW ALA BON APPETIT 1986

Steps:

• Position rack in lower third of oven and preheat to 450. Het 3 T oil in heavy 4 to 5 qt flameproof casserole over med-high heat. Add 1/3 of the beef and brown on all sides, making sure sides do not touch, 6-7 mins. Transfer beef to plate using slotted spoon. Repeat w/ remaining beef. Add chopped onion to pan, reduce heat to lowand cook until translucent, stirring often, about 7 mins. Return beef to pan, reserving juices on plate. Sprinkle beef w/ flour and toss gently til coated. Transfer to oven and bake, uncovered , stirring once, 5 mins. Remove from oven. Reduce oven temp to 325. Pour reserved juices over beef. Add enough stock to barely cover. Tie parsley stems, garlic, thyme and bay leaf in cheese cloth. Add to beef w/ salt and pepper to taste. Bring mixture to boil on stovetop, scraping any browned bits from sides and bottom of pan. Transfer to oven, cover and bake, stirring occasionally, 1 1/4 hrs. Add more stock if mixture appears dry or sauce is too thick. Continue baking until beef is just tender when pierced w/ knife, 15 to 30 mins. Discard cheesecloth bag. Meanwhile, bring med saucepan of water to boil. Add onions and boil 1 min. Drain, rinse under cold water. Peel onions. Heat 1 T oil and 1 T butter in heavy med skillet over med-high heat. Add onions and saute until lightly browned, about 4 mins. Remove onions using slotted spoon. Heat remaining oil in the skillet. Add mushrooms, salt and pepper and saute until lightly browned, 2-3 mins. Transfer stew to top of stove and uncover. Add veggies and simmer until onions are tender, about 25 mins. Sauce should be thick enough to lightly coat back of spoon.If sauce is too thick, stir in additional stock. If sauce is too thin, carefully remove beef and veggies using slotted spoon and boil sauce, stirring often, until slightly thickened. Return beef and veggies to sauce. Stir in chives, parsley and tarragon. Taste and adjust seasoning. Serve hot.

BASIC BEEF STEW

Steps:

• In a crockpot, place roast (whole) add onion, garlic and beef broth. Salt and pepper if desired.
• Cook on lo for 6-8 hours (I plug it in before I go to work).
• Remove beef, cube and return to crock pot. Add potatoes and carrots, cook for 45 minutes.
• Combine cornstarch with a little water, add and cook 15 more minutes until thickened.
• I serve with crusty bread and a salad.

SLOW-COOKER BASIC BEEF STEW

Steps:

• Season flour with salt and pepper. Dredge the meat in flour.
• Heat 2 tablespoons olive oil in a skillet. Brown meat in two batches. Place browned meat in slow cooker.
• Add remaining oil (1 tbsp) to the heated skillet and cook carrots, celery, onion & potatoes for 10 minutes, stirring occasionally. Place sautéed vegetables in crock pot on top of meat.
• Pour broth (and wine if using) into skillet and stir to deglaze the pan. Pour mixture over meat and vegetables.
• Add thyme, cover and cook on the high setting for 2 hours. Drop the temperature to the low setting and continue cooking for an additional 3-4 hours, or until meat is fork tender. (The recipe stated that you could also do the entire cooking process on low for 6-8 hours -- I did the entire cooking process in 3 hours on high, which is why I listed the cooking time as 3 hours).