As you are learning how to make beef stew recipes you will see many are derived from the original French boeuf bourguignon recipe. Some recipes are cooked in the oven, some on the stovetop and even some on the outside campfires.
Another French stew is called “pot au feu” or “pot on the fire”. Many of these older recipes were stews made with chicken and root vegetables. The one I have includes beef along with chicken resulting in a delicious flavor. As with many stews, pot au feu is great for cooking in a slow cooker.
If you are learning how to make beef stew recipes, you will see that different cut of beef can be used. Even ground beef or hamburger is a commonly found ingredient in the making of these recipes. Along with beef, you will find all kinds of vegetables in the recipes. These vegetables might be fresh, frozen or canned. Herbs and spices also contribute to the final seasoned taste. Prepackaged ingredients such as canned and dried soups help with the convenience of putting these recipes together.
In some recipes, you might even come across ingredients which might seem a little “unusual”. I was surprise to find cranberries listed for making beef stew. What was once thought to be more of a dessert ingredient, I found the cranberry very tasty also in entrée recipes. The tartness of this berry adds a delicious flavor to a lot of meat dishes. After I learned how to make beef stew recipes with cranberries, I started adding them to some of my other recipes like meatloaf and meatballs. You will find common ingredients like flour, barley and tapioca help to thicken to make a nice rich thick sauce.
Brown beef stew meat and chopped onion and garlic in olive oil in a Dutch oven.
Add parsley, bay leaf, clove, salt, pepper, water and tomatoes to the pan.
Cover Dutch oven and bake about 60 minutes.
NOTE: Make sure stew does not get too dry.
Melt butter in skillet and lightly brown quarters of onions on all sides. (OK if they come apart)
Remove pot from oven and check to see if meat is about tender.
Remove lid and stir in browned onions; return to oven another 15 minutes.
Serve hot with fresh bread. Serves 5 or 6
Brown meat in hot oil in a Dutch oven; add water, bouillon cubes, Worcestershire sauce, garlic, salt, paprika and pepper.
Cover and simmer for 1hour and 15 minutes; add more water to cover beef if necessary.
Add carrots, jar of onions and liquid, and cranberry sauce; simmer for 45 minutes longer.
Combine and mix in a small bowl the cornstarch and water; add to stew and stir until thickened.
Add Kitchen Bouquet and heat 5 minutes.
I learned how to make beef stew recipes that you might hear people refer to as a no peek recipe. In other words all the ingredients are combined and placed in the oven and not looked at until it is finished cooking.
Preheat oven to 250F degrees.
Cut meat, potatoes, bread and carrots in bite size pieces.
Put all ingredients into roasting pan and mix together to blend.
Bake for 5 hours.
This is a version of a beef stew recipe that is more spicy. It is also different from many recipes by containing many vegetables in the recipe.
Cut all meat in bite size pieces and brown in a little bacon fat and place in a large pot; add broth.
Add onions, carrots, potatoes, celery, salt, pepper, parsley and Worcestershire sauce; bring to a boil.
Add tomatoes, tomato paste, okra and green beans; and continue to cook slowly.
Cook until thickened stirring frequently. (Can cook all day on low)
Cook corn, lima beans and peas in a small pan with a little water; add last 30 to 40 minutes of cooking.
NOTE: As stew thickens watch so it doesn’t stick and burn.
Peel onion and spike with cloves; place onion, and celery in a large Dutch oven or stockpot.
Add parsley, water and seasoning; bring to a boil.
Add the beef and chicken to the pot and return to boil.
REDUCE HEAT and simmer about 3 hours skimming occasionally.
Remove beef and chicken from the pot; remove meat from the chicken and shank discarding bones.
Strain broth and return to the pot; cut all meat in small pieces.
Add meat and all vegetables back into the broth; return mixture to a boil.
REDUCE HEAT and simmer 30 minutes; serve with hot rolls.
PREHEAT OVEN TO 350F degrees; combine all ingredients in casserole dish and bake uncovered for 3 hours.
Cook and stir beef in a large Dutch oven until no longer pink; drain off excess fat.
Add remaining ingredients; cover and simmer about 45 minutes stirring occasionally.
Preheat oven to 350F degrees.
Season beef with 1 teaspoon salt and ¼ teaspoon pepper; toss in large bowl with 2 tablespoons of flour.
Heat 1 tablespoon of butter in large Dutch oven over medium high; cook half of beef until browned about 5 minutes.
Transfer meat to a platter; cook remaining half of meat.
Melt 2 tablespoons of the butter in the pot; add leeks, carrots, celery and pinch of salt.
Reduce heat to medium; cook and stir occasionally until softened about 10 minutes.
Add wine to the mixture; cook stirring occasionally about 8 minutes until liquid is evaporated.
Stir in remaining 3 tablespoons of flour and cook for 1 minute.
Whisk in 5 cups of the broth; stir in barley, bay leaves, sage, nutmeg, ½ teaspoon salt and beef.
Bring mixture to a boil; cover tightly; place in oven about 1 hour until beef is almost tender.
Stir in squash and remaining 1 cup of broth; cover and place back in oven 30 minutes.
Remove from oven and DISCARD bay leaves; stir in parsley, half and half and season to taste.
Remove stew from oven and keep warm.
TO PREPARE BAGUETTES position oven rack about 8 inches from broiler heat; turn on broiler.
In small bowl combine softened butter with blue cheese, walnuts and ½ teaspoon pepper.
Spread mixture over baguette slices; place on baking sheet.
Broil until deep golden brown and crisp about 2-3 minutes; serve with stew.