Best 2 Kathys No Potato Beef Stew Recipes

Craving a hearty and comforting meal? Look no further than Kathy's No-Potato Beef Stew, a classic dish that exudes warmth and satisfaction with every spoonful. This traditional stew features tender chunks of beef simmered in a rich and flavorful broth, complemented by an array of vegetables like carrots, celery, onions, and peas. The absence of potatoes allows the other ingredients to shine, creating a symphony of flavors that will tantalize your taste buds. But that's not all. This article also includes two additional variations of the beloved beef stew: a Slow Cooker Beef Stew and a Pressure Cooker Beef Stew. Each recipe offers a unique twist, catering to different cooking preferences and time constraints. Whether you're a seasoned chef or a novice in the kitchen, these recipes will guide you effortlessly towards a delectable and memorable beef stew experience.

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

BEEF STEW

Beef Stew image

Provided by Katie Lee Biegel

Categories main-dish

Time 2h50m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 pounds lean stewing beef (such as top round), cut into 2-inch cubes
Kosher salt and freshly ground black pepper
5 tablespoons all-purpose flour
3 tablespoons olive oil
One 12-ounce bottle stout beer, such as Guinness
10 small new potatoes, cut in half
2 medium yellow onions, quartered
4 large carrots, cut on the diagonal into 1-inch pieces
1 celery stalk, cut into 1-inch pieces, plus 1/2 cup leaves, roughly chopped
4 cups low-sodium beef broth
3 tablespoons unsalted butter, softened
1 cup frozen peas
3 scallions, sliced, optional

Steps:

Season the beef generously with salt and pepper. Sprinkle 2 tablespoons of the flour evenly over the meat.
Heat the olive oil in a large heavy saucepan or Dutch oven over medium-high heat. Add the beef in a single layer without crowding the pan (work in 2 batches if necessary) and cook, turning, until browned on all sides. Remove the beef from the pan and reserve.
Add the beer to the pan and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Bring the liquid to a boil and cook until it is reduced by half; return the beef to the pot and add the potatoes, onions, carrots, celery stalk, broth and 1 cup water. Bring to a boil, reduce the heat to a very low simmer, cover and cook until the beef is very tender, 1 1/2 to 2 hours.
In a small bowl, mash the butter with the remaining 3 tablespoons flour until smooth. While whisking the liquid, drop small pieces of the butter paste into the stew, whisking until each piece dissolves. Continue adding the butter paste until it is used up and completely dissolved into the stew. Add the peas and continue cooking until the stew is thickened and the peas are cooked, about 5 minutes. Taste and season with salt and pepper (about 1 1/2 teaspoons salt and 3/4 teaspoon pepper).
Ladle the stew into individual bowls and garnish with the chopped celery leaves and sliced scallions, if using.

BEEF STEW VI

Beef Stew VI image

Thick beef stew good eaten from a bowl or poured over biscuits. Substitute lamb and voila!...Irish stew!! If thicker stew is desired, add more cornstarch and/or take cover off for last 15-20 minutes. The longer this simmers, the better! Vary the herbs to your taste.

Provided by Paula Antoniou

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h20m

Yield 10

Number Of Ingredients 13

Ingredients

2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cubes beef bouillon, crumbled
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
½ teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water

Steps:

In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Nutrition Facts : Calories 401.1 calories, Carbohydrate 24.9 g, Cholesterol 79 mg, Fat 21.2 g, Fiber 3 g, Protein 27.2 g, SaturatedFat 7.4 g, Sodium 436.3 mg, Sugar 2.9 g

Tips:

Use high-quality beef: Opt for chuck roast, short ribs, or stew meat for a tender and flavorful stew.
Brown the beef: Searing the beef before stewing adds depth of flavor and color to the dish.
Use a variety of vegetables: Incorporate a mix of vegetables such as carrots, celery, onions, potatoes, and peas for a colorful and nutritious stew.
Use a flavorful broth: Choose a broth that complements the beef and vegetables, such as beef broth, chicken broth, or vegetable broth.
Season generously: Don't be afraid to add plenty of herbs and spices to enhance the flavor of the stew.
Simmer for at least 1 hour: Allow the stew to simmer for at least an hour, or until the beef is fall-apart tender.
Serve with crusty bread or mashed potatoes: A hearty stew pairs perfectly with crusty bread or mashed potatoes for a satisfying meal.

Conclusion:

Kathy's No-Potato Beef Stew is a comforting and flavorful dish that is perfect for a cold winter day. With its tender beef, colorful vegetables, and rich broth, this stew is sure to be a hit with the whole family. Whether you follow the recipe exactly or use it as a base to create your own unique stew, you're sure to enjoy this delicious and satisfying meal.