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Beef Stew Recipes

44 Beef Stew Recipes

Check out these Beef Stew Recipes shared by the ThriftyFun community!


Silver Post Medal for All Time! 361 Posts
October 29, 2007

Old Fashioned Beef Stew I

Here's the recipe from my 1974 Betty Crocker Book which is also falling apart. I love this book.
  • 1/2 cup flour
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  • 1 tsp. salt
  • 1/4 tsp pepper
  • 2 pounds beef stew meat (1 inch pieces)
  • 2 Tbsp. shortening
  • 6 cups hot water
  • 3 pared medium potatoes (1 inch cubes)
  • 1 medium turnip (1 inch cubes)
  • 4 carrots (1 inch slices)
  • 1 green pepper cut into strips
  • 1 cup celery (1 inch pieces)
  • 1 medium onion diced (1/2 cup)
  • 1 Tbsp. salt
  • 2 beef bouillon cubes
  • 1 bay leaf

Mix flour, 1 tsp salt and pepper. Coat meat with flour mix, melt shortening in skillet then brown meat.

Add water to meat and boil, reduce heat, cover and simmer 2 hours. Stir in remaining ingredients and simmer 30 minutes or until veggies are tender.

If you want stew thick, shake 1 cup water and 2-4 T flour in a jar, stir into stew and heat to coil stirring constantly. Serves 6.

Hope this is the one you are looking for.

RoseMary


Old Fashioned Beef Stew II

Ingredients

  • 1 pound lean beef stew meat, cut into 1-inch cubes
  • 12 ounces small potatoes, peeled and quartered
  • 4 medium carrots, cut into 1/2-inch pieces
  • 1 can cream of mushroom soup
  • 1 envelope beefy onion soup mix

Directions

Add meat, potatoes and carrots into slow cooker. In medium bowl, combine soup, 1/2 cup water and soup mix. Pour mixture over meat and vegetables. Cover and cook on low 8 to 9 hours.

Makes 4 servings

By Connie from Cotter, AR

 
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Diamond Post Medal for All Time! 5,887 Posts
June 22, 2008

Ingredients

  • 1 1/2 lb. beef stew meat, cubed
  • 1 onion, chopped
  • 1 can mushrooms
  • 4 beef-flavored bouillon cubes
  • 4 Tbsp. quick cooking tapioca

Directions

Combine all ingredients with 3 cups water in large baking pan, mixing well. Bake, covered at 350 degrees F for 3-3 1/2 hours. Serve over rice.

By Robin from Washington, IA

 

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November 8, 2007

Ingredients

  • 1 lb. stew meat cut into 1 inch pieces
  • 2 large onions, diced
  • 1 can sliced carrots, drained
  • 1 can whole corn, drained
  • 1 can peas, drained
  • 1 can diced tomatoes
  • 4-5 medium potatoes, peeled and cut into bite sizes
  • 1 large can tomato sauce and 2 cans beef broth
  • 3-4 Tbsp. chili powder

Directions

In a large heavy pot, brown the stew meat, add onions and cook until onions are clear. Next pour in the beef broth and 2 cans of water. Bring to a boil and simmer until the meat is tender. Add in the remaining ingredients and salt and pepper to taste. Cook on low heat for 30 to 45 minutes, until potatoes are done.

This is good served with corn bread or as for us Louisiana natives, a big hunk of French Bread. Enjoy.

By Patricia from Covington, LA

 


Diamond Post Medal for All Time! 5,887 Posts
October 8, 2007

Ingredients

  • 1/4 cup flour
  • 1 tsp. salt
  • dash pepper
  • 2 lb. beef stew meat, cut in 1 inch cubes
  • 1/4 cup cooking oil
  • 1 large onion, coarsely chopped
  • 3/4 cup water or beef bouillon
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 1/4 cup vinegar
  • Worcestershire sauce
  • 3 carrots, cut in 3/4 inch pieces
  • rice or noodles

Directions

Combine flour, salt and pepper and coat meat with mixture. Brown meat in hot oil; add onion and simmer. Combine water or bouillon, ketchup, brown sugar, vinegar and a little Worcestershire. Stir into browned meat. Cover and cook over low heat for 45 minutes. Stir once or twice; add carrots and more liquid if needed and cook 45 minutes longer. Serve over rice or noodles.

By Robin from Washington, IA

 

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Diamond Post Medal for All Time! 5,887 Posts
October 4, 2006

Ingredients

  • 1 1/2 lb. boneless beef stew meat
  • 1 tsp. salt
  • 1/2 tsp. paprika
  • 1/4 cup flour
  • 2 Tbsp. lard
  • 2 cups water
  • 3 Tbsp. ketchup
  • 6 medium potatoes (peeled)
  • 6 medium carrots (peeled)
  • 4 medium onions

Directions

Cut meat into small pieces, roll in seasoned flour and brown in the lard in a heavy kettle. Make sure every piece is well browned for best flavor. Add 2 cup water and simmer in tightly covered kettle till meat is tender (about 2 hours.) Then add vegetables which have been cut into fairly large chunks, and continue cooking in covered kettle until vegetables are tender. Add 3 Tbsp. ketchup, salt to taste, and just a little flour to thicken if broth is too soupy. (Mix flour in cold water before adding). Serve while steaming hot!

By Robin from Washington, IA

 


Bronze Post Medal for All Time! 203 Posts
September 11, 2006

Ingredients

  • 4 lbs. of stew beef cut up
  • 4 large potatoes cleaned and cut up
  • 2 large carrots cleaned and cut up
  • 1 large onion cleaned and cut up
  • turnip cleaned and cut up
  • 1/3 cup of beef broth
  • 1-7 oz bottle of beer
  • 3 bay leaves placed in different places in pot
  • 1/4 tsp. thyme

Directions

Combine all veggies and meat toss so well mixed. Add spices, then add broth. Set on low for 8 to 10 hours cooking.

By LRP from LOWELL, MASS

 

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Diamond Post Medal for All Time! 5,887 Posts
July 20, 2006

Ingredients

  • 2 lbs. beef stew meat, cut into 1 inch cubes
  • 1/4 cup flour
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 can cream of mushroom soup
  • 1 can beef broth
  • 1 tsp. Worcestershire sauce
  • 1 tsp. garlic salt (opt.)
  • 1 tsp. paprika
  • 4-5 carrots, peeled and sliced
  • 3-4 potatoes, peeled and diced
  • 1 can green peas, drained
  • 2 tsp. gravy browning sauce (opt.)

Directions

Place the meat in a slow cooker. Toss with flour, salt and pepper. Add the remaining ingredients and stir to mix well. Cover and cook on low for 10-12 hours (or on high for 4-6 hours). Stir before serving. Makes 6 servings.

By Robin from Washington, IA

 

April 19, 2006
Ingredients
  • 1-16 oz. bag carrots
  • 1 medium onion
  • salad oil
  • 1 1/2 lb. beef for stew, cut into chunks
  • 1 jar salsa
  • 1 package frozen corn
  • 1 package frozen okra
  • 1 bag tortilla chips

Directions

Cut carrots into 2 inch chunks. Chop onion. In Dutch oven, over medium high heat, in 1 Tbsp. hot salad oil, cook beef, half at a time, until beowned on all sides, removing pieces with slotted spoon to bowl as they brown. In drippings in Dutch oven and 1 more Tbsp. hot salad oil, cook carrots and onion until browned. Return beef to Dutch oven. Add salsa and 1 cup water; heat to boiling. Reduce heat to low; cover and simmer 45 minutes to 1 hour until meat and carrots are fork-tender. Add frozen corn and okra to Dutch oven; simmer 5-10 minutes longer to heat through. serve with tortilla chips. Makes 6 main-dish servings.

By Robin from Washington, IA

 

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September 22, 2004

For a quick dinner, cook enough rice to go around and heat canned beef stew to serve over the rice. Excellent!

By Marti

 

Beef Stew Recipes

ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.

February 9, 2011

Ingredients:

  • 1 lb. beef, cut into 1 inch cubes
  • 2 Tbsp. margarine
  • 3 cups water
  • 2 1/2 Tbsp. flour
  • 1/4 cup water
  • 2 cans vegetable soup
  • 2 cups flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup milk

Directions:

Brown beef in margarine in skillet. Add water. Simmer for 1 1/2 hours. Mix 2 1/2 tablespoons flour and 1/4 cup water in bowl. Add to beef, stirring constantly. Cook until thickened. Add soup. Heat to boiling point. Combine 2 cups flour, baking powder and salt in bowl. Add milk, stirring until soft dough consistency. Drop by spoonfuls into stew. Steam, covered, for 15 minutes; do not lift lid. Serve immediately. 4-6 servings.

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By Robin from Washington, IA

 

September 24, 2010

Ingredients:

  • 2 lb. cubed beef
  • 6 medium potatoes, sliced
  • 6 carrots, sliced
  • 1 onion, chopped
  • 1 cup celery, diced
  • 1 can cream of mushroom soup, diluted with 1/2 can water

Directions:

Combine and season to taste. Cover and bake at 275 degrees F. for 5 hours.

By Robin from Washington, IA

 

December 28, 2009

Ingredients

  • 1-2 medium potatoes, diced
  • beef stew meat (as much as you like)
  • 3-4 carrots, sliced
  • salt and pepper, to taste
  • beef flavored bouillon granules (to taste)
  • 2 cans vegetable juice (V-8 or similar)
  • 1 cup green beans, sliced with juice
  • 2 pkgs. prepared dry brown gravy mix

Directions

Mix all the ingredients together and simmer all day. Stir in the dry brown gravy mix just before serving.

By Robin from Washington, IA

 

October 7, 2009

Ingredients

  • 2 lbs. beef stew meat, cut up
  • 2 Tbsp. salad oil
  • 1 can cream of mushroom soup
  • 1 carrot, diced or shredded
  • 1/3 cup water
  • 1 can chopped mushrooms
  • 2 Tbsp. dry onion soup mix

Directions

In large skillet, brown the stew meat in oil; transfer to 2 qt. casserole. Combine remaining ingredients in a bowl; pour over meat, bake, covered, at 350 degrees F for 2 1/2 hours.

By Robin from Washington, IA

 

October 7, 2009

Ingredients

  • 2 lb. stew beef
  • 4-6 carrots, peeled, cut in fourths
  • 4-6 potatoes, peeled, quartered
  • 1 lg. onion, quartered
  • 2 stalks celery, chopped
  • 1 can golden mushroom soup
  • 1 can cream of celery soup
  • 1 can tomato soup
  • 2 bay leaves
  • 1 envelope dry onion soup mix

Directions

Combine all ingredients with 2 cups water in Dutch oven. Bake, covered, at 275 degrees F for 6 hours or longer. Remove bay leaves before serving.

By Robin from Washington, IA

 

September 29, 2009

Ingredients

  • 2 lb. stew meat
  • 1/2 bag frozen peas
  • 1 lb. sliced carrots
  • 2 small onions, chopped
  • 1 tsp. salt
  • pepper, to taste
  • 1 can tomato soup
  • 1 can cream of mushroom soup
  • 6 diced potatoes

Directions

Layer vegetables first, then meat, then soup. Bake at 275 degrees F for 5 hours in oven or on low 11 hours or high 5 hours in crock pot.

By Robin from Washington, IA

 

September 29, 2009

Ingredients

  • 2 pounds stew meat (Nice bite size pieces)
  • 1 small bag baby carrots
  • 1 large Onion Quartered
  • large bite size pieces of Celery as much as you like
  • 1 can drained whole green beans
  • 2 cans mushroom soup
  • 2 cans beef boullion
  • 4-6 washed cut up russet potatoes with skins on

Directions

Put all ingredients in a Dutch oven. Mix well, and cover with foil or a lid and put in the oven at 350 degrees F for about 2 1/2 to 3 hours. Serve sour dough rolls or corn bread muffins with it and sliced cheese.

I just submitted this to the gooseberry patch and they used it in one of their new cook books. For them using the recipe, I received the new cook book with my recipe in it and many others. We love this hope you do to.

By Connie from Ballwin, Missouri

 

September 29, 2009

Stew beef with parsley, oregano, lemon and chopped apples. Bring to a boil. Remove vegs and cook stew until done. Add potatoes carrots and add back the vegs. Cook until carrots and potatoes are tender. Serve.


Make it today. It is so much better the next day.

By Sheila

 

September 29, 2009

Ingredients

  • 3 lbs. round steak, cubed
  • 1 medium onion, diced
  • 5 Tbsp. butter
  • Salt and pepper to taste
  • 1 1/2 cup water, divided
  • 1/2 cup tomato paste
  • 2 Tbsp. red wine vinegar
  • 1 clove garlic, minced
  • 1 bay leaf
  • 2 cans small onions, undrained
  • 3/4 cup walnut halves
  • 1/2 lb. Jack cheese, cubed

Directions

Brown meat and diced onion in butter. Season to taste. Combine 1/2 cup water, tomato paste, vinegar, garlic, and bay leaf; add to meat. Simmer for 1 hour. Add remaining water and onions; simmer for 15 minutes. Stir in remaining ingredients and serve. Serves 6.

By Robin from Washington, IA

 

August 17, 2009

Ingredients

  • 2 lb. beef chuck steak
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 cup all-purpose flour, divided
  • 2 Tbsp. vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14-1/2 oz.) beef broth
  • 1-1/2 cups dry red wine, or beef broth
  • 1 bay leaf
  • 1/2 tsp. dried thyme
  • 6 carrots, peeled and cut into chunks
  • 1 Tbsp. butter, or margarine {not spread}
  • 8 ounces sliced mushrooms
  • 1 bag (1 pound) frozen pearl onions, thawed

Directions

Preheat oven to 350 degrees F. Cut the beef into 1-inch cubes and place in a bowl. Sprinkle the beef with salt and pepper. Add in half of the flour and toss the beef to coat. In a Dutch oven or flameproof casserole dish, heat the oil over medium heat. Add the beef and brown on all sides. Add the chopped onion; cook, stirring for 4 minutes. Add the garlic and the remaining flour; mix well. Stir in the broth, wine, bay leaf and thyme; bring to a boil. Cover the dish; transfer to oven. Bake 1 hour. Remove the dish from oven; add the carrots. Return to oven and bake for 35 minutes longer.

Meanwhile, in a skillet, melt the butter over medium heat. Add the mushrooms and pearl onions; cook, stirring until onions begin to brown, 5 to 7 minutes. Remove the dish from the oven. Add the mushrooms and onions to the stew. Return to oven and bake for 10 minutes. Remove the bay leaf and serve.

Tip: to make cutting meat easier and even cubes, slightly freeze meat. If steak is already frozen, cut it before completely thawed.

By Connie from Cotter, AR

 
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