beef for stew recipe Slow-cooker recipe: classic beef stew recipe

Looking for a delicious and hearty meal that will keep you warm on a chilly day? Try making a classic beef stew! We’ve compiled some of the best beef stew recipes on the internet for you to choose from, so pick one that you like and let’s get cooking.

Beef Stew

The Best Beef Stew Recipe: How to Make It | Taste of Home

Ingredients:

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) beef broth
• 1 cup water
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 4 medium carrots, cut into 1-inch pieces
• 3 medium potatoes, peeled and cut into 1-inch pieces
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Instructions:

1. Toss beef with flour, salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Brown beef in batches, adding more oil as needed. Remove with a slotted spoon and keep warm.
2. Add onion to the same skillet; cook and stir over medium heat until tender. Add garlic; cook 1 minute longer. Stir in broth, water, tomato paste and thyme. Bring to a boil, stirring to loosen browned bits from pan. Add beef and carrots; reduce heat to low. Simmer, covered, until beef is tender, 1-1/2 to 2 hours.
3. Add potatoes; return to a boil. Reduce heat; simmer, covered, until potatoes are tender, 20-30 minutes longer.
4. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir until thickened, 1-2 minutes. If desired, serve with bread.

Beef Stew Recipe – Grandma’s Simple Recipes

Ingredients:

• 2 pounds beef for stew, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dried parsley flakes
• 1-1/2 teaspoons dried basil
• 1-1/2 teaspoons dried oregano
• 4 medium carrots, sliced
• 3 celery ribs, sliced
• 1 cup frozen peas

Instructions:

1. In a large bowl, toss beef with flour, salt and pepper. In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove beef with a slotted spoon and keep warm.
2. In the same skillet, cook onion until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broth, Worcestershire sauce and herbs. Bring to a boil. Return beef to skillet. Reduce heat; simmer, covered, until beef is tender, 1-1/4 to 1-3/4 hours.
3. Add carrots and celery. Return to a boil. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes. Stir in peas; heat through.

Beef and Tomato Stew (Instant Pot, Slow Cooker and Stove-Top) – Eat

Ingredients:

• 2 lbs beef stew meat, cubed
• 1 Tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 2 cans (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 large carrots, sliced
• 1 1/2 cups beef broth
• 1 Tbsp tomato paste

Instructions:

1. In a large bowl, combine beef, olive oil, onion, garlic, salt, black pepper, cumin, paprika and cayenne. Mix until beef is well coated.
2. For Instant Pot: Select “saute” mode, then add beef mixture to the pot. Cook until beef is browned on all sides. Add diced tomatoes with juice, chickpeas, carrots, beef broth and tomato paste. Stir well. Cover pot and lock lid into place. Set for 35 minutes on high pressure. Quick release when done.
3. For Slow Cooker: Add beef mixture to slow cooker. Add diced tomatoes with juice, chickpeas, carrots, beef broth and tomato paste. Stir well. Cover slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
4. For Stove-Top: In a large pot, heat olive oil over medium heat. Add beef mixture and cook until beef is browned on all sides. Add diced tomatoes with juice, chickpeas, carrots, beef broth and tomato paste. Stir well. Bring to a boil, then reduce heat and simmer for 1-2 hours or until beef is tender.

We hope you enjoy making and eating these delicious beef stews as much as we do! Serve them hot with a side of crusty bread and your favorite beverage for a satisfying meal.

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