Good beef stew recipe?

[Howard]

Who's got one? I want something tasty and beefy and filling and satisfying and delectable and nom nom nom

 

[RadiclDreamer]

I do as follows.

Have a roast on night 1 with potatoes and carrots, save the leftovers water and all for day 2

Day 2

Add a can of veg-all or similar
Add3-4 cans of tomato sauce (more or less based on your tastes)
Add macaroni
Add pepper
Add salt
Add celery
Add onion
Add garlic powder

Cook, enjoy

 

[Howard]

Hmm... so I need a roast, eh?

 

[AmerDoux]

I've used the following recipe as is and it is very good. But, I have also made it without the marinade; just brown the meat as directed, use beef broth instead of chicken and add 2 cups of a nice red wine.

Parker's Beef Stew
Copyright Ina Garten

2 1/2 pounds good quality chuck beef, cut into 1 1/2-inch cubes
1 (750-ml bottle) good red wine
2 whole garlic cloves, smashed
3 bay leaves
2 cups all-purpose flour
Kosher salt
Freshly ground black pepper
Good olive oil
2 yellow onions, cut into 1-inch cubes
1 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks
1/2 pound white mushrooms, stems discarded and cut in 1/2
1 pound small potatoes, halved or quartered
1 tablespoon minced garlic (3 cloves)
2 cups or 1 (14 1/2-ounce can) chicken stock or broth
1 large (or 2 small) branch fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 tablespoons Worcestershire sauce
1 (10-ounce) package frozen peas

Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.

The next day, preheat the oven to 300 degrees F.

Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.

Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F.

 

[sandorski]

stew beef
carrots
peas
green beans
potatoes
turnip
onion
garlic
salt
pepper
crushed chillis
beef buollion
celery seed
bay leaf
parsley

Not exactly(or even close ) a recipe, but a list of ingredients to get you going. I don't follow recipes, except for baked stuff, I just wing it.

 

[LS21]

beef stew?

brown the beef, add stock and veggies, simmer for a long time


if you want to get fancy, google' http://www.google.com/search?q...&rls=org.mozilla:en-USfficial&client=firefox-a

 

[everman]

Do you need this in bulk?



You have my deepest apologies.

 

[Mr Pickles]

Originally posted by: everman
Do you need this in bulk?



You have my deepest apologies.

Damnit!