Beef stew is a tasty meal that is easy to make. This is a very simple recipe. This beef stew is delicious, easy to make, and full of delicious ingredients. All you need is beef, carrots, onions, red potatoes, and a little bit of stock.
Provided by: EasyRecipesCooking.com
Categories: Side Dish
Total time: 130 minutes
Prep time: 10 minutes
Cook time: 120 minutes
|2 pounds Beef stew meat|
|2 whole carrots (peeled and sliced)|
|3 russet potatoes (peeled, quartered, and sliced into small wedges)|
|1 medium onion (diced)|
|2 garlic cloves (minced)|
|4 cups Beef stock (I like to use Better Than Bouillon base)|
|2 tablespoons Worcestershire sauce|
|2 bay leaves|
|2 tablespoons Vegetable oil|
|Salt and pepper to taste|
- Brown the meat in hot oil in a large stockpot or Dutch oven.
- Add the beef stock, bay leaves, garlic, onion, Worcestershire sauce, and salt and pepper. Boil for 1 1/2 hours, then covers and simmer.
- Take out the bay leaves and garlic cloves. Stir in the carrots and potatoes. Continue to cook for 30 to 40 more minutes.
- Remove 2 cups of hot liquid from the sauce in order to thicken it. Prepare 1/4 cup of water with 3 tablespoons of honey in a separate bowl.
- Mix cornstarch with water until smooth. Add a few drops of the hot liquid to the mixture and stir. Let bubble for a few minutes.
This is THE only way I make my beef stew! It is very similar to the ol’ Dinty Moore brand (but homemade). We like it very much. It really is very easy to make and great on a cold winter day! The gravy thickens quite nicely on its own cause you stir in the extra flour while browning the beef! I have been making this stew for more than 10 years and would love for you to try it!
Total time: 2 hours 20 minutes
Prep time: 20 minutes
Cook time: 2 hours
Yield: 4-6 serving(s)
|1 1/2 lbs sirloin steaks or 1 1/2 lbs beef stew meat|
|1/2 cup Bisquick baking mix or 1/2 cup flour|
|3 -4 tablespoons oil|
|3 cups beef broth|
|1 tablespoon dried onion flakes|
|salt and pepper|
|1 teaspoon sugar|
|1 tablespoon Worcestershire sauce|
|4 tablespoons ketchup|
|2 large carrots|
|1 large cubed potato|
|1 cup frozen peas|
- Put 3-4 tablespoons oil in stew pot or dutch oven.
- Cube steak and shake in Bisquick (I shake mine in a zip lock bag).
- Brown in hot oil in stew pot or dutch oven.
- Add remainder of Bisquick from the bag and stir into the meat, then add broth, onion flakes, sugar, ketchup and Worcestershire sauce, salt and pepper to taste.
- Stir well and bring to boil.
- Reduce heat to low and simmer for 1 1/2 hours.
- Stir occasionally.
- After 1 1/2 hours uncover and stir in carrots and potatoes and cook until tender (about 1/2 hour or so).
- Stew should thicken nicely.
- Add frozen peas last 10 minutes of cooking.
- Serve and enjoy!
Calories 858, FatContent 52.3, SaturatedFatContent 17.1, CholesterolContent 167.5, SodiumContent 1019.8, CarbohydrateContent 40.7, FiberContent 5, SugarContent 11.4, ProteinContent 54.9
What is Dinty Moore beef stew?
What is Dinty Moore Beef Stew? Dinty Moore beef stew is a type of stew that is made with beef, potatoes, carrots, and other vegetables. It is usually served with rice or noodles. In a 3-quart or larger slow cooker, combine all ingredients except the potatoes and carrots. Cover and cook on LOW for 8 hours, or until the beef is tender.
What is the best way to make beef stew?
In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender. Add potatoes and carrots; cook until tender. Combine flour and water. Stir into the stew. Remove bay leaf before serving.
How to cook Cano stew?
CANO STEW Cut sausage pieces into half … return pieces to skillet. Over low heat, add tomatoes and beef stew. Simmer for one hour and serve over rice. Ingredients: 4 (mexican .. stew …)
How long to cook beef stew meat in slow cooker?
Add the beef stock, rosemary, parsley, pepper, potatoes, carrots, onion, ketchup, steak sauce and worcestershire sauce. Mix well. Cover the slow cooker and cook on low heat for 7-8 hours or on high heat for 4-6 hours or until the beef is fork-tender.