Best 3 Comforting Beef Stew Recipes

COMFORTING BEEF STEW

Steps:

• Sprinkle beef with salt and pepper. In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., In same pan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomato paste. Gradually stir in broth until blended. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours., In a small bowl, mix flour and water until smooth; gradually stir into stew. Add carrots and turnips; cook, covered, 30-40 minutes longer or until stew is thickened and beef and vegetables are tender. Stir in parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

COMFORTING BEEF STEW...JUST LIKE GRANDMA USED TO MAKE

Steps:

• Heat olive oil on medium low in Dutch oven or big soup pot.
• Pour flour into plastic bag (1 gallon).
• Place cubed meat inside & shake vigorously.
• Swirl meat w/ wooden spoon to coat thoroughly.
• Pour meat & finely chopped onion into Dutch oven.
• Wait approximately 1.5 minutes then add 2 tsp of garlic,.
• remaining flour, salt & pepper. Stir until browned.
• (Be careful not to burn the garlic).
• Add finely chopped carrots, finely chopped celery, diced onions & stir.
• Add broth, potatoes, diced onions, remaining garlic, parsley, thyme, basil, then stir.
• Bring to a boil, stir & reduce heat to low. Cover & simmer for 1.5 hours, stirrin frequently (approx. every 20-30 minutes.).
• Add stewed tomatoes, sliced carrots & celery. Stir thoroughly & cook for 25 minutes.
• Add mushrooms and peas (if applicable) and stir. Cook for 5 minutes.
• Spoon soup into bowls & serve w/ toasted sourdough or french bread w/ butter.
• Allow to cool slightly before eating. (Soup will be scalding hot.) Enjoy :0).

COOKING UNDER PRESSURE: COMFORTING BEEF TATER STEW

Steps:

• 1. PREP/PREPARE
• 2. You will need a pressure cooker/instant pot, to make this recipe.
• 3. I like to use diced, not crushed tomatoes for this recipe. I find that crushed just melt into the sauce during cooking process; while diced hold up better.
• 4. The Roast Since we are using a pressure cooker, most cuts of beef should work well. In this recipe I choose a chuck roast, but next time I am going to use a bottom round. The Potatoes I find that red and golden varieties work well in pressure cooking, but if all you have is russets... chuck 'em in. Peeling is always optional.
• 5. If you are using an instant pot, you can brown the beef, and cook the onions, using the sauté setting, and make this a one-pot meal I prefer to do those steps in a separate pan/pot, but that is just me.
• 6. Gather your ingredients (mise en place).
• 7. Dice the beef, then sprinkle with a bit of salt and pepper.
• 8. Add the oil and butter to a skillet, or heavy-bottom pot, over medium-to-medium-high heat.
• 9. When the butter melts, swirl the pan to mix it with the oil, and begin adding the beef in small batches to brown, about 5 minutes per batch.
• 10. If the pan begins to go dry, add a bit more oil, as needed.
• 11. Transfer the beef to the bowl of your pressure cooker/instant pot.
• 12. Reduce the heat to medium and add the sliced onions (plus a bit more oil, if needed).
• 13. Cook until softened, 3 - 4 minutes.
• 14. Add the tomato paste and mix into the onions.
• 15. Add about 1/4 cup of the beef stock to the pan and deglaze by scraping about with a wooden spoon. Then, pour it into the pressure cooker.
• 16. Add the remaining beef stock, diced tomatoes, parsley, and celery salt to the pressure-cooker bowl.
• 17. Give the mixture a stir, lock down the lid, set the cooker to high, and cook for 12 minutes.
• 18. After the 12 minutes, let the cooker sit for about 10 minutes, and then release any remaining pressure.
• 19. Add the quartered potatoes, lock the lid down, set the cooker to high, and cook for 5 minutes.
• 20. After the 5 minutes, let the cooker sit for about 5 minutes, and the release the remaining pressure.
• 21. Check to see if the beef is tender, and the potatoes cooked through, and do a final tasting for proper seasoning
• 22. PLATE/PRESENT
• 23. Serve in bowls with some crusty bread and good conversations. Enjoy.
• 24. Keep the faith, and keep cooking.