Best 7 Grandma Bessies Beef Stew Recipes

GRANDMA'S OLD FASHIONED DUTCH OVEN BEEF STEW

Steps:

• Place your cast iron dutch oven on the stove on medium heat.
• Add olive oil, onions, and celery.
• Let saute until onions are translucent
• Place stew meat in a plastic bag with flour coating each piece of meat with flour
• Place stew meat in the dutch oven.
• Saute until the meat is brown about 3-4 minutes
• Stir in wine, and broth
• Add Potatoes and carrots
• add Basil and bay leaves
• bring to a boil
• stir in Worcestershire and gravy master *optional*
• Reduce heat to low and cover for 2 hours
• The Flour from the meat should thicken your stew some what you may still need to thicken a little more depending on your preference.

GRANDMA'S HOMEMADE BEEF STEW

Steps:

• Place stew meat, water, onion, salt, and pepper in a large stockpot. Cook over medium heat until meat is fork-tender, about 45 minutes. Do not drain.
• Add carrots and potatoes to the stew, stir, and cook over medium heat for 20 minutes. Stir in celery, green beans, corn, peas, crushed tomatoes, and tomato sauce. Reduce heat to medium-low and let cook for about 1 hour.

OLD-FASHIONED BEEF STEW

Steps:

• Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
• Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
• Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
• Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
• In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

GRANDMA'S BEEF STEW

Steps:

• 1. Brown the beef stew meat in a large skillet or Dutch oven.
• 2. Add the onion, tomatoes with their liquid, beef broth, tapioca, garlic, parsley, salt, pepper, and bay leaf. Bring to a boil. If you are using a skillet, transfer this to a pot you can put in the oven or you can transfer this to a Crock Pot.
• 3. Cover and bake at 350 degrees for 1 to 1 1/2 hours. Remove from oven and stir. Add all the vegetables and cook until tender.
• 4. If I'm using my Crock Pot, I add the vegetables in at the same time I add the meat mixture. I slow cook it most of the day.
• 5. Just a note, I always double this recipe because we love to have leftovers. I've have even had to triple it before. The recipe feeds 4 to 6 people one good size bowl of stew each.

OLD-FASHIONED BEEF STEW

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.

GRANDMAS BEEF STEW

Steps:

• Cube the steak and season well with salt and pepper.
• Heat 1 tbsp of oil in a large, heavy pot (I used enameled cast iron).
• Add the steak and brown on all sides. Remove to a plate.
• Add the remaining olive oil and bring back to temperature, then add the onion, carrots, celery, mushrooms and peppers.
• Cook, stirring, for about 15 minutes, until they begin to soften.
• Add the cauliflower, beans, garlic, fresh tomatoes, corn and potatoes and stir inches.
• Pour in the diced tomatoes and broth and stir in the salt, cocoa, allspice, cumin, thyme, paprika, Worcestershire, soy sauce, ketchup and tomato paste.
• Bring to a boil, then reduce heat to a simmer and add back the beef.
• Partially cover and cook, stirring every hour or so, for 3 hours.
• Cover the pot completely and cook, stirring every hour or so, for 3 hours.
• Stir in the peas and Veloutine, bring back to a boil and cook until thickened.
• Taste and add salt and pepper as needed.

GRANDMA'S BEEF STEW WITH LENTILS

Steps:

• Use a pressure cooker. Seal the meat in a small amount of oil, add onions, garlic, bay leaf marmite and stock. Bring to pressure then turn off the heat and leave the pressure cooker on the stove and allow to come to normal pressure so that you can remove the lid. Do not remove the pressure manually.
• Add the tomatoes, potatoes and other vegetables except the peas, stir well then pour the lentils over the top. Do NOT stir the lentils in at this point or they will burn onto the bottom of the pressure cooker. You have been warned!
• Pressurize the cooker again, and again allow to come to normal pressure.
• Test to check that the vegetables are cooked; if not, re-pressurize.
• Add frozen vegetables and season to taste with salt and pepper.
• Stir well and re-heat.