Best 3 Donnas Best Beef Stew Recipes

Indulge in the ultimate comfort food experience with Donna's Best Beef Stew, a culinary masterpiece that combines tender chunks of beef, a symphony of vegetables, and a rich, flavorful broth. This hearty and satisfying stew is a perfect meal for chilly evenings, family gatherings, or whenever you crave a taste of pure culinary bliss. With easy-to-follow recipes for both the stovetop and the slow cooker, this beef stew is accessible to home cooks of all skill levels.

Donna's Best Beef Stew features three variations to tantalize your taste buds: the classic beef stew, a red wine-infused rendition, and a zesty tomato-based version. The classic beef stew embodies the traditional flavors of this beloved dish, while the red wine-infused variation adds a touch of sophistication and depth to the broth. For those who prefer a tangy twist, the tomato-based stew delivers a vibrant and flavorful experience.

Each recipe provides detailed instructions, ensuring success in the kitchen. From preparing the ingredients to simmering the stew to perfection, Donna guides you through the process, sharing her culinary wisdom and tips for creating a truly exceptional beef stew. Whether you choose to cook it on the stovetop for a quick and easy meal or let the slow cooker work its magic for a fall-off-the-bone tenderness, Donna's recipes guarantee a delectable and satisfying result.

So, gather your ingredients, fire up the stove or set your slow cooker, and embark on a culinary journey that will leave you and your loved ones savoring every bite of Donna's Best Beef Stew.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER BEEF STEW

Slow-Cooker Beef Stew image

When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas

Provided by Taste of Home

Categories Dinner

Time 7h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

Ingredients

1-1/2 pounds potatoes, peeled and cubed
6 medium carrots, cut into 1-inch lengths
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
3 tablespoons all-purpose flour
1-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon browning sauce, optional
Minced fresh thyme

Steps:

Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

OLD-FASHIONED BEEF STEW

Old-Fashioned Beef Stew image

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Categories dinner, one pot, soups and stews, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

Steps:

Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams

DONNA'S BEST BEEF STEW

Donna's Best Beef Stew image

I've been making this beef stew for many years now and my husband loves to take it to work and I never get any of it! Simmer in a Dutch Oven for 1-1/2 hrs then add vegetables till tender. This recipe is also suitable for a crock pot just don't add more than 3/4 full of the ingredients! NOTE: Never tell them you found this...

Provided by Donna Thiemann

Categories Beef

Time 8h15m

Number Of Ingredients 12

Ingredients

2 lb beef stew meat, cubed to bite size
1 c baby carrots
6 large baking potatoes, scrubed, chopped
32 oz beef broth, reduced sodium
1 pkg onion soup mix
1 can(s) healthy request cream of mushroom soup, or dry pkg beef gravy
1/2 c carbernet sauvignon, or merlot wine (use a good drinkng.wine).
1 tsp garlic powder
1 tsp onion powder
1 tsp seasoning salt, such as mccormick's
2-3 Tbsp cornstarch
1/4 c water, cold

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.*

Tips:

Choose the right cut of beef. Chuck roast or bottom round roast are good options, as they have a lot of connective tissue that will break down and tenderize during cooking.
Brown the beef before stewing. This will help to develop flavor and color.
Use a variety of vegetables. Carrots, celery, onions, and potatoes are all classic stew vegetables, but you can also add other vegetables like parsnips, turnips, or rutabagas.
Choose a flavorful liquid. Beef broth, red wine, or beer are all good options.
Season the stew well. Salt, pepper, garlic, and thyme are all essential seasonings for beef stew.
Cook the stew low and slow. This will allow the flavors to develop and the beef to become tender.
Serve the stew with a side of crusty bread or mashed potatoes.

Conclusion:

Donna's Best Beef Stew is a hearty, flavorful, and comforting dish that is perfect for a cold winter day. With a few simple tips, you can make a delicious beef stew that your family and friends will love.