Best 4 No Tomato Beef Stew Recipes

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

TOMATO-LESS BEEF STEW

Steps:

• If using an oven, preheat it to 325 degrees.
• Place the flour in a large bowl, add the meat, and stir to coat.
• Transfer the coated meat, shaking off the excess flour, to a plate.
• Place the oil in a large skillet and set over med-high heat.
• Add the meat and cook, stirring often, just until browned on all sides, about 5 minutes.
• Transfer the browned meat to a 6-quart slow cooker or heavy Dutch oven with a lid and add the beef broth, marinade, potatoes, carrots, onions, Italian seasoning, salt, and pepper.
• If using a slow cooker, cover and seal the pot and cook until the meat and vegetables are tender, 7-8 hours on LOW, 3-4 hours on HIGH.
• If using a Dutch oven, cover and bake until the meat and vegetables are tender, 2 hours.
• Transfer the stew to a large serving dish and serve.

NO TOMATO BEEF STEW

Steps:

• Place flour in a plastic bag, add a few pieces of beef at a time shaking well to coat.
• Heat 1 Tbsp oil in a large sauce pan. Add onions, and cook until softened, about 5 minutes. Add garlic and cook another 30 seconds. Transfer to a large stew pot.
• Heat 2 Tbsp oil in sauce pan. Add meat and brown well. Transfer to stew pot.
• Add beef broth (and beer if using), basil and thyme. Bring all to a boil, reduce heat, cover and simmer for 1 1/2 hours, or until meat is tender.
• Add 3 more cups beef broth. Add potatoes, carrots and celery, cover pot, and simmer for about 30 minutes, or until potatoes are tender.
• Add peas and simmer 15 minutes more.
• Add salt and pepper to taste. You won't need much salt, as the broth has plenty.

BASIC (NO TOMATO) BEEF STEW

Steps:

• Place flour in a plastic bag, add a few pieces of beef at a time shaking well to coat.
• Heat oil in a Dutch oven or large sauce pan.
• Add meat and onions, brown meat well.
• Add beef broth (and wine if using), garlic, basil and thyme.
• Bring all to a boil, reduce heat, cover and simmer for 1 1/4- 1 1/2 hours (or until meat is tender).
• Add potatoes, carrots and celery, cover pot, and simmer for about 20-30 minutes (or until potatoes are almost done).
• Add green beans (or peas) and simmer 10-15 minutes more.
• Add salt and pepper to taste.