Any beef stew recipes out there???

HOW FUNNY!!! I was looking for that as well!!! We are having that tonight!!

Here is my sisters recipe (she just e-mailed it to me!)


Well, I don't know how much stew beef you have, but I will give you this recipe. It would make 10 servings, so you can cut it in half and still have plenty. You need to start about 3-1/2 hours before you want to eat.

2-1/2 lbs. stew beef
1/2 cup all-purpose flour
1/3 cup vegetable oil
1 large onion, chopped
1 garlic clove, minced
3 cups water
4 beef-bouillon cubes
3/4 teaspoon salt
1/2 teaspoon Worchester sauce
1/2 teaspoon ground pepper
5 medium potatoes, cut into chunks
1 lb. carrots, cut into chunks
1 10 ounce bag frozen peas

Cut meat into 1-1/2 inch chunks. On waxed paper, coat stew meat with flour; reserve leftover flour. In large Dutch oven heat oil over medium-high heat.
Brown meat all over. Do only a few pieces at a time, otherwise too much liquid is given off to brown nicely. Remove the pieces as they brown. Reduce heat to medium.
Add the onion and garlic to the drippings, cook 3 minutes, stirring, until onion is almost tender. Stir in reserved flour.
Gradually add water, bouillon, salt, Worcestershire and pepper; cook, stirring until mixture is slightly thickened.
Add meat; heat to boiling, stirring. Reduce heat to low, cover and simmer 2-1/2 hours, stirring occasionally.
Add potato and carrots; bring heat back to medium, heat to boiling.
Reduce heat back down to low, cover and simmer 20 minutes.
Stir in frozen peas; cover and simmer 5 to 10 minutes.
Serve immediately.

2 tablespoons all-purpose flour
• 1 pound beef or pork stew meat, cut into 3/4-inch cubes
• 2 tablespoons cooking oil
• 2-1/2 cups cubed potatoes
• 1 cup frozen cut green beans*
• 1 cup frozen whole kernel corn*
• 1 cup sliced carrot
• 1 medium onion, cut into thin wedges
• 2 teaspoons instant beef bouillon granules
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon dried marjoram or basil, crushed
• 1/4 teaspoon pepper
• 1 bay leaf
• 2-1/2 cups vegetable juice or hot-style vegetable juice

1. Place flour in a plastic bag. Add meat cubes and shake until meat is coated with flour. In a large skillet brown half of the meat in 1 tablespoon of the hot oil, turning to brown evenly. Brown remaining meat in remaining oil. Drain off fat.
2. In a 3-1/2- or 4-quart crockery cooker layer potatoes, green beans, corn, carrot, and onion. Add meat. Add bouillon granules, Worcestershire sauce, oregano, marjoram, pepper, and bay leaf. Pour vegetable juice over all.
3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours or until meat and vegetables are tender. Discard bay leaf. Ladle into bowls. Makes 4 to 6 servings.
*Note: If you like, substitute 2 cups frozen mixed vegetables for the beans and corn.

SPANISH BEEF STEW
3 slices bacon, diced
1 lb. beef round, cut in cubes
2 small cloves garlic, crushed
1 large onion, sliced
1/4 tsp. each sage and
marjoram
1 small bay leaf, crumbled
1/2 tsp. each paprika and
curry powder
3 medium tomatoes, peeled and
diced
2 Tbsp. wine vinegar
3/4 c. beef bouillon
1/2 c. white table wine
1 tsp. salt
1/3 c. sliced pimento-stuffed
green olives
2 Tbsp. chopped parsley
4 medium potatoes, peeled and
cut in cubes

Saute bacon, garlic and onion in large frying pan 5
minutes. Remove from pan. Put beef in pan and cook over low heat until browned on all sides. Return bacon, garlic and onion to pan. Add seasonings, tomatoes, vinegar, broth, wine and salt. Cover and cook over low heat 1 hour, stirring
occasionally. Add remaining ingredients and continue cooking 40 minutes longer, stirring occasionally.

This is called 'ropa vieja (old clothes)' because of its appearance. A variation of stew beef.

Ingredients

1 (1 3/4) lb. beef flank steak, cut into thirds
1 medium onion, coarsely chopped
1 medium carrot, coarsely chopped
1 bay leaf
2 tsp. salt, divided
5 C. water
4 tsp. olive oil
1 large onion, sliced
1 red bell pepper, cut into 1/2-inch strips
1 yellow bell pepper, cut into 1/2-inch strips
1 green bell pepper, cut into 1/2-inch strips
3 garlic cloves, crushed
3 serrano or jalapeño chiles, seeded and minced
1/4 tsp. ground cinnamon
1 (16 oz.) can tomatoes
Capers (for garnish)


Method
Put steak, medium onion, carrot, bay leaf, 1 teaspoon of the salt and the water in a Dutch oven. Heat to boil, then simmer for 2 1/2 to 3 hours. Turn off heat and let stand 30 minutes or cover and leave in the refrigerator overnight.
Heat olive oil in a skillet. Add large onion, bell peppers and remaining 1 teaspoon salt and sauté until the vegetables are tender. Stir in the garlic, chilies and cinnamon and cook for 30 seconds. Stir in the tomatoes and cook for 5 minutes.
Remove the beef to a bowl. Strain broth, reserving 2 cups. Shred beef into fine strips. Stir reserved broth and shredded meat into the pepper mixture and simmer, uncovered, stirring occasionally, about 10 minutes. Sprinkle with capers to serve

Spanish Beef Stew- Carne Guisada

List of Ingredients



3 1/2 lbs lean beef stew meat, cut into 1 inch cubes
2 cloves garlic (large cloves)
2 medium onions, sliced
2 cups beef broth
2 cups red wine (dry)
4 tomatoes. peeled and quartered
1 bay leaf
1/2 tsp comino (cumin)
1 tsp salt
1/8 tsp black pepper (freshly ground)
2 tbls olive oil (you may substitute with vegetable oil)
1/2 tsp thyme leaves
2 1/2 lbs potatoes, peeled, quartered
2 tbls flour
4 tbls water



Recipe


1. Heat the oil in a large pot. Add meat, a few pieces at a time, brown well. Remove meat and season with salt and pepper. If oil (drippings) have gotten to brown, discard and replace with 2 more tablespoons of olive oil (veg oil).

2. Add onions and cook until tender and lightly browned. Add the garlic, broth, wine, one tomato, and herbs tied in a cheesecloth bag. (herbs: thyme, bay leaf) Add the meat and bring to a boil.

3. Cover and reduce to a low simmer for 2 hours, or until meat is tender.

4. Add potatoes and olives and continue to simmer for 30 minutes.

5. Place meat and vegetables in a serving dish, set aside (keep warm).
Pour remaining liquid into a sauce pan. (you may skim off the fat at this point, or leave it in ( your choice )). Blend flour into liquid, stir until it thickens. Add remaining tomatoes and simmer for 10 minutes. Pour sauce over meat and vegetables.

Serve with warm flour tortillas

Thanks Ladies

Curly in your second recipe is that 5 cups of water I need?

I made this today.

I used Irish Tracy's recipe and it was soooo yummy!!!! Though it takes a long time, it was very easy and simple.


I will def do this again.