Best 5 Marges Stew Recipes

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Indulge in the comforting flavors of Marge's Stew, a hearty and versatile dish that promises a delightful culinary experience. This classic beef stew recipe, a cherished family favorite, is brimming with tender chunks of beef, a medley of vegetables, and a rich, flavorful broth that will warm your soul. Whether you prefer the traditional method of slow-cooking in a Dutch oven or the convenience of using a pressure cooker, this versatile stew adapts to your cooking style effortlessly. For those with dietary preferences, a vegetarian version is also presented, featuring an array of colorful vegetables and a flavorful vegetable broth. Additionally, a gluten-free option is available, ensuring that everyone can savor the goodness of Marge's Stew. This comprehensive guide provides step-by-step instructions, cooking tips, and variations to create the perfect stew that suits your taste and dietary needs. Prepare to tantalize your taste buds and create lasting memories with this timeless recipe.

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

BEST EVER BEEF STEW



Best Ever Beef Stew image

A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!

Provided by Chungah Rhee

Categories     entree

Yield 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
2 pounds top sirloin steak, diced
Kosher salt and freshly ground black pepper, to taste
1 medium sweet onion, diced
2 large carrots, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, halved
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1/2 cup dry red wine
2 1/2 cups beef stock
4 sprigs fresh thyme
2 bay leaves
1 large russet potato, peeled and cut in 1/2-inch chunks
2 tablespoons chopped fresh parsley leaves

Steps:

  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.

HAMBURGER STEW



Hamburger Stew image

Hamburger stew has plenty of wholesome veggies and rich layers of bold flavor making it the ideal cold-weather recipe to satisfy hearty appetites.

Provided by Kathleen

Categories     Main Course     Soup

Time 2h30m

Number Of Ingredients 18

2 pounds ground beef
1 onion, (diced)
3 cloves garlic, (minced)
4 medium carrots, (cut into cubes)
3 tablespoons all-purpose flour
3 cups beef stock
1 (10.75 -ounce) can condensed tomato soup
1 heaping tablespoon beef flavor Better Than Bouillon
2 (14.5-ounces) cans stewed tomatoes, (with juices)
2 tablespoons Worcestershire sauce
3 medium potatoes, (peeled and cut into cubes)
1 teaspoon Italian seasoning
1/4 teaspoon dried thyme leaves
1 dried bay leaf
2 1/4 teaspoons salt
1 teaspoon pepper
1 1/2 cups frozen green beans,
1 cup frozen pearl onions

Steps:

  • Heat a large pot or Dutch oven over medium-high heat. Crumble the ground chuck (2 pounds) into large chunks in the hot pan, and cook until evenly browned. Transfer cooked beef to a paper towel-lined plate. Discard all but 2 tablespoons of drippings from the pot. If you do not have that amount remaining, add vegetable oil to make up the difference.
  • Add the onion (1), garlic (3 cloves), and carrots (4) and saute, over medium heat, until soft, about 5-6 minutes.
  • Sprinkle flour (3 tablespoons) over vegetables, stirring constantly, until the flour coats the vegetables. Cook for 2-3 minutes to toast the flour. Remove skillet from heat.
  • Add beef stock (3 cups), stewed tomatoes with their juices (2 (14.5-ounces) cans), tomato soup (1 (10.75 -ounce) can), Better Than Bouillon (1 heaping tablespoon), Worcestershire sauce (2 tablespoons), potatoes (3), Italian seasoning (1 teaspoon), thyme (1/4 teaspoon), bay leaf (1), salt (2 1/4 teaspoons), pepper (1 teaspoon), green beans (1 1/2 cups), pearl onions (1 cup), and browned beef; stir to blend then simmer over low heat for at least 2 hours, stirring occasionally.
  • Adjust seasoning. Ladle into individual bowls and serve.

Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 559 kcal, Carbohydrate 51 g, Protein 36 g, Fat 23 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 103 mg, Sodium 1678 mg, Fiber 7 g, Sugar 16 g, UnsaturatedFat 11 g

BEEF STEW



Beef Stew image

You can make this beef stew in the oven or a slow cooker. Either way, in two simple steps, you will have a warming, wholesome, and wonderfully flavorful meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 2h45m

Number Of Ingredients 10

3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
1/3 cup tomato paste
3 tablespoons balsamic vinegar
2 tablespoons all-purpose flour
Coarse salt and ground pepper
1 pound medium onions (about 2), cut into 1-inch chunks
1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
1 pound carrots, cut into 1 1/2-inch lengths
6 garlic cloves, smashed
2 bay leaves

Steps:

  • Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
  • Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.

Nutrition Facts : Calories 695 g, Fat 41 g, Fiber 5 g, Protein 48 g

BONE BROTH



Bone Broth image

After bout upon bout of sickness with the start of the school year, a friend showed me her bone broth recipe. This is a great way to use up old chicken, pork, or beef bones (or just go buy some fresh!) that adds tons of amazing nutrients and amino acids to your diet! 10 minutes of prep, a day of your house smelling like a roast, and you have a fantastic, versatile base for soups, stews, and so much more!

Provided by mwm080709

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time P1DT40m

Yield 8

Number Of Ingredients 8

cooking spray
1 (6 ounce) can tomato paste
2 pounds beef bones
6 cups cool water, or as needed
2 onions, thickly sliced
2 carrots
3 cloves garlic, crushed
2 bay leaves

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a roasting pan with cooking spray.
  • Spread tomato paste onto beef bones and place in the prepared roasting pan.
  • Bake in the preheated oven until bones begin to brown, about 30 minutes.
  • Transfer bones to a slow cooker and pour in enough water to cover bones. Add onions, carrots, garlic, and bay leaves to broth mixture.
  • Cook on Low for at least 24 hours.
  • Strain broth through a fine-mesh strainer into a container and refrigerate.

Nutrition Facts : Calories 49.4 calories, Carbohydrate 11.4 g, Fat 0.2 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 186.2 mg, Sugar 5.8 g

MARGES' STEW



MARGES' STEW image

Categories     Soup/Stew     Beef

Number Of Ingredients 19

3 TBLS flour
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic
1/4 tsp cinnamon
1-1/2 lb. lean beef chuck, 1 in cubes
1 cup beef broth
1/2 cup apple juice
6 small potatoes
2 med sweet potatoes
1 bell pepper, strips
1 red pepper
1 onion
1 can tomatoes with green chili
2 granny smith apples
1 can dark red kidney beans
2 TBLS parsley
Cheddar cheese garnish
Black olives garnish

Steps:

  • 1. Flour, cumin, chili, garlic, cinnamon and beef in a bowl and toss. 2. Brown beef and return to the pot. Add beef broth and apple juice and simmer for 1 hour. 3. Add potatoes, bell peppers, onions, tomatoes. Simmer 30-35 mins. 4. Add apples and beans until apples become tender, approximately 15 min. Stir in parsley garnish with cheese.

Tips:

  • Brown the meat in batches: This will help to develop flavor and prevent the meat from overcrowding the pan, which can lead to it steaming rather than browning.
  • Use a variety of vegetables: This will add flavor, texture, and nutrients to the stew. Some good options include carrots, celery, onions, potatoes, and peas.
  • Don't overcook the vegetables: You want them to be tender, but not mushy. About 10-15 minutes of simmering is usually sufficient.
  • Use a good quality beef broth: This will make a big difference in the flavor of the stew. If you don't have any on hand, you can use water, but the stew won't be as flavorful.
  • Season the stew to taste: Salt, pepper, and garlic powder are all good options. You can also add other herbs and spices, such as thyme, rosemary, or bay leaves.
  • Serve the stew with a side of bread or rice: This will help to soak up the delicious broth.

Conclusion:

Marge's stew is a hearty, flavorful, and comforting dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious stew that your family and friends will love.

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