Best 13 Best Beef Stew Recipes

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

INSTANT POT® BEST BEEF STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
• Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

THE BEST BROWNED BEEF STEW EVER

Steps:

• Put flour, salt and pepper in a large ziploc bag.
• Heat oil over medium heat in a large dutch oven.
• Place meat in bag with the flour and shake until well coated.
• Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion.
• Stir until well browned.
• Add finely chopped carrot and next 4 ingredients.
• Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes).
• Add diced potatoes, carrots, and onions, cook for another 45 minutes or until potatoes are tender.

BEST OF ALL: SLOW COOKER BEEF STEW

Steps:

• Whisk flour, garlic salt, and black pepper together in a small bowl; pour into a large resealable plastic bag. Place stew beef in bag, seal the bag, and shake to coat beef to coat completely.
• Heat olive oil in a large skillet over medium-high heat; saute coated beef in hot oil until browned on all sides, about 10 minutes. Stir onion into beef; saute until onion is softened, 5 to 7 minutes. Pour beef and onions into a slow cooker.
• Stir beef broth, red wine, and Worcestershire sauce together in a bowl. Pour broth mixture into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Transfer broth mixture to the slow cooker.
• Mix potatoes, carrots, celery, garlic, bay leaves, beef stew seasoning mix, and paprika into beef mixture.
• Cook on High for 1 hour. Reduce heat to Low and cook until meat is tender, 6 to 7 hours.

EMERIL'S BEST BEEF STEW

Steps:

• Combine the Essence, flour, and beef cubes in a bowl. Toss to coat well. Add the oil to a pressure cooker and heat over medium-high heat until hot. Add the meat and cook, turning occasionally, until evenly brown, about 5 minutes. Transfer the meat to a plate and set aside. Add the onion, celery, salt, pepper, and mushrooms and cook, stirring, until the vegetables are wilted, about 3 minutes. Add the browned meat, garlic, bay leaf, thyme, rosemary, red wine, and broth. Cover the pressure cooker and cook for 20 minutes, turning down heat once a steady stream of steam is emitted from the valve.
• Add the parsnips, turnips, and collard greens, stir well, and replace lid. Cook an additional 20 minutes. Garnish with chopped parsley and serve over rice.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

ABSOLUTELY THE BEST AMISH BEEF STEW

Steps:

• Melt shortening over high heat in a large pot or dutch oven.
• Add beef cubes and brown over medium heat, stirring occasionally, about 15-20 minutes.
• Add onions, boiling water, salt, lemon juice, sugar, worcestershire sauce, pepper, paprika, allspice and cloves.
• Simmer, tightly covered, for about 2 hours, stirring occasionally.
• Add vegetables and simmer another 30 minutes (covered), or until tender.
• Note: if your lid is not tight on the pot, you may not have enough liquid left to just about cover everything after you add the veggies.
• If this is the case, add more water to barely cover ingredients.
• Mix cold water and flour together and blend until smooth.
• Push meat and veggies to the side of the pot and add flour mixture slowly, incorporating into liquid.
• When gravy thickens, stir all ingredients gently to distribute gravy evenly.
• Simmer another 5 or 10 minutes and enjoy!

SAM CHOY'S BEST BEEF STEW

Steps:

• Sprinkle beef with salt and pepper, then dust with flour. Brown meat with garlic, minced onion and celery leaves about 10 minutes on medium or low-medium, until well browned. Keep stirring to avoid burning. Drain oil. Add beef and chicken broth and tomato paste. Bring to a boil, then reduce to simmer. Cover and let cook about 1 hour, or until beef is tender.

BEST BEEF STEW

Steps:

• 1. Place rack at lower-mid. position and set to 300. Combine garlic and anchovies in small bowl; press with back of fork to form paste. Stir in tomato paste and set mixture aside. 2. Pat meat dry with paper towels. Do not season. Heat 1 tablespoon vegetable oil in large heavy-bottomed Dutch oven over high heat until just starting to smoke. Add half of beef and cook until browned on all sides, about 8 minutes tot, reducing heat if oil begins to smoke or fond begins to burn. Transfer beef to large plate. Repeat with remaining beef and 1 tablespoon vegetable oil, leaving second batch of meat in pot after browning. 3. Reduce heat to med and return first batch of beef to pot. Add onion and carrots to Dutch oven and stir to combine with beef. Cook, scraping bottom of pan to loosen any browned bits, until onion is softened, 1 to 2 mins. Add garlic mixture and cook, stirring constantly, until fragrant, about 30 seconds. Add flour and cook, stirring constantly, until no dry flour remains, about 30 seconds. 4. Slowly add wine, scraping bottom of pan to loosen any browned bits. Increase heat to high and allow wine to simmer until thickened and slightly reduced, about 2 minutes. Stir in broth, bay leaves, thyme, and salt pork. Bring to simmer, cover, transfer to oven, and cook for 1 1/2 hours. 5. Remove pot from oven; remove and discard bay leaves and salt pork. Stir in potatoes, cover, return to oven, and cook until potatoes are almost tender, about 45 minutes. 6. Using large spoon, skim any excess fat from surface of stew. Stir in pearl onions; cook over medium heat until potatoes and onions are cooked through and meat offers little resistance when poked with fork (meat should not be falling apart), about 15 minutes. Meanwhile, sprinkle gelatin over water in small bowl and allow to soften for 5 minutes. 7. Increase heat to high, stir in softened gelatin mixture and peas; simmer until gelatin is fully dissolved and stew is thickened, about 3 minutes. Add S&P.

BEST CROCK POT BEEF STEW

Steps:

• Cut beef in 1 inch cubes removing any fat.
• Place cut up vegetables in order in bottom of large crock pot carrots, potatoes, celery then onions.
• Place cubed beef over vegetables.
• Sprinkle with salt, pepper and thyme.
• Sprinkle with package of Au Jus Gravy mix.
• Pour tomatoes over all.
• Cook for 1 hr on high then reduce to low for 6 hours (or 8 total hours on low if you are heading out for work or errands)
• Stir all together gently and let cook for 45 minutes.

THE BEST BEEF STEW

Steps:

• 1. Sprinkle beef with salt and pepper, then dust with flour.
• 2. Brown meat with garlic, minced onion, and celery leaves about 10 minutes on medium or low-medium, until well browned. Keep stirring to avoid burning.
• 3. Drain oil. Add beef and chicken broth and tomato paste. Bring to a boil, then reduce to simmer.
• 4. Cover and let cook about 1 hour, or until beef is tender.
• 5. Add carrots and potatoes and cook 5 minutes. Add onion chunks and celery and cook 10 minutes more.
• 6. Adjust seasonings with salt and pepper.

BEST BEEF STEW

Steps:

• In a large saucepan brown beef pieces in vegetable oil. Add water.
• Stir in ketchup, worcestershire sauce, garlic powder, salt and pepper. Cover with lid and turn heat to low for simmering stage. Let simmer for 2 1/2 hours.
• Add potatoes (cut in large pieces), carrots, celery and onion. (Add approximately 1/2 cup of water, if needed.) Simmer until potatoes test done.
• In a small bowl blend cornstarch with cold water and add to stew.
• Serve over cooked rice and ENJOY!

DONNA'S BEST BEEF STEW

Steps:

• 1. Brown stew meat in a little vegetable oil. Add McCormick's season all salt, garlic powder and onion powder to stew meat while browning. Add remaining ingredients. Set for desired time, 4hrs, 6 hrs, and 8-10 hrs. I cook mine for the longest time possible as it makes for a richer broth! This may be simmered on low for 1-1/2 hours in a DUTCH OVEN, before adding the vegetables. Once vegetables are added simmer an additional 20-30 minutes or until potatoes and carrots are fork tender!
• 2. When vegetables are tender...thicken broth, add 4 tablespoons of cornstarch to ½ cup of cold water. Mix till smooth and add to stew. Stir well until broth is thickened.
• 3. *The longer the stew cooks the more tender the meat and richer the broth.*

BEST EVER BEEF STEW

Steps:

• Toss beef with salt, pepper and flour to coat. Heat oil in a large pot over medium heat. Cook coated beef in oil, stirring constantly, until well browned on all sides. Pour in broth and tomato juice, and stir in mixed vegetables, potatoes and cabbage. Bring to a boil, then reduce heat, cover and simmer 1 hour, until potatoes are soft and meat is fully cooked.