Contest Winning Gone All Day Stew

CONTEST-WINNING GONE-ALL-DAY STEW

This healthy stew is one of my husband's favorite meals. I always use fresh mushrooms, and I toss low-sodium bouillon cubes right into the roaster...no dissolving first in liquid. No additional salt is necessary. -Patricia Kile, Elizabethtown, Pennsylvania

Recipe From tasteofhome.com

Provided by Taste of Home

Time 4h25m

Yield 8 servings.

Categories Dinner

Steps:

  • Place flour in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat., In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. In a small bowl, combine the tomato soup, water, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushrooms and celery. , Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. Serve with egg noodles if desired.


Contest-Winning Gone-All-Day Stew image

Number Of Ingredients: 15

Ingredients:

  • 1/4 cup all-purpose flour
  • 1 boneless beef chuck roast (2 pounds), cut into 1-inch cubes
  • 2 tablespoons canola oil
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 cup water or red wine
  • 2 teaspoons beef bouillon granules
  • 3 teaspoons Italian seasoning
  • 1 bay leaf
  • 1/2 teaspoon coarsely ground pepper
  • 6 medium onions, quartered
  • 4 medium potatoes, cut into 1-1/2-inch pieces
  • 3 medium carrots, cut into 1-inch pieces
  • 12 large fresh mushrooms
  • 1 celery rib, cut into 1-inch pieces
  • Hot cooked egg noodles, optional


GONE-ALL-DAY STEW

This healthy, hearty stew is one of my husband's favorite meals. I always use fresh mushrooms and low-sodium bouillon granules. -Patricia Kile, Elizabethtown, Pennsylvania

Recipe From tasteofhome.com

Provided by Taste of Home

Time 4h25m

Yield 8 servings.

Categories Dinner

Steps:

  • Place flour in a large shallow dish. Add beef, a few pieces at a time, and turn to coat. , In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. Combine the tomato soup, water or wine, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushrooms and celery. , Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. Serve with noodles or French bread.


Gone-All-Day Stew image

Number Of Ingredients: 14

Ingredients:

  • 1/4 cup all-purpose flour
  • 2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
  • 2 tablespoons canola oil
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 cup water or red wine
  • 2 teaspoons beef bouillon granules
  • 3 teaspoons Italian seasoning
  • 1 bay leaf
  • 1/2 teaspoon coarsely ground pepper
  • 6 white onions or yellow onions, quartered
  • 4 medium potatoes, cut into 1-1/2-inch slices
  • 3 medium carrots, cut into 1-inch slices
  • 12 large fresh mushrooms
  • 1/2 cup sliced celery


BUSY DAY BEEF STEW

Here's a classic old-fashioned beef stew that simmers for hours in the slow cooker. I call it my "lazy" stew because it's so easy to make on busy days. Perfect for hearty appetites, it's guaranteed to keep folks coming back for more!

Recipe From tasteofhome.com

Provided by Taste of Home

Time 10h10m

Yield 8-10 servings.

Categories Dinner

Steps:

  • Place roast in a 5-qt. slow cooker; sprinkle with soup mix, browning sauce if desired, salt and pepper. Pour water over meat. Cover and cook on low for 8-10 hours or until meat is tender., Remove roast to a cutting board; let stand for 5 minutes. Add vegetables to slow cooker. Cube beef and return to slow cooker. Cover and cook on low for 1-1/2 hours or until vegetables are tender. , Combine cornstarch and cold water until smooth; stir into stew. Cover and cook on high for 30-45 minutes or until thickened.


Busy Day Beef Stew image

Number Of Ingredients: 13

Ingredients:

  • 1 boneless beef chuck roast (1 to 1-1/2 pounds)
  • 1 envelope onion soup mix
  • 2 teaspoons browning sauce, optional
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 cups water
  • 2 cups cubed peeled potatoes (1/2-inch pieces)
  • 6 to 8 medium carrots, cut into chunks
  • 1 medium onion, chopped
  • 1 cup frozen peas, thawed
  • 1 cup frozen corn, thawed, optional
  • 5 tablespoons cornstarch
  • 6 tablespoons cold water


AWARD WINNING BEEF STEW

Adopted! Beef stew rates very high on the list of tasty dishes if the beef and other ingredients are of a good grade. Use a good grade of meat (sirloin) and pick out the best brands for the other ingredients off the grocery shelf. I was first introduced to beef stew when I enlisted in the USAF. It was one of my favorite dishes. I knew the basic ingredients, and when I left the service, I started preparing beef stew at home. Over the years, I kept adding to and subtracting from until I came up with this recipe. I hope you enjoy the finished product as much as I do.

Recipe From food.com

Provided by Queen Dragon Mom

Time 2h45m

Yield 20 serving(s)

Categories Stew

Steps:

  • In a large skillet over medium high heat, fry the bacon for 5 to 10 minutes, or until well browned.
  • Using a slotted spoon, remove the bacon from the skillet and set aside.
  • In small batches, saute the meat in the bacon fat until browned.
  • Use a slotted spoon and set the stew meats aside as well.
  • Melt the butter in the bacon fat in the same skillet over medium heat.
  • Add the onion and garlic and saute for 5 minutes.
  • Stir in the flour, caraway seeds, paprika and crushed red pepper flakes.
  • Stir for two minutes until all the flour is dissolved.
  • Whisk in the vinegar and tomato.
  • The mixture should be very thick.
  • Next, pour in the beef stock, beer, salt, water, red bell peppers, reserved bacon and reserved meat.
  • Bring to a boil, reduce heat to low, cover and simmer for 45 minutes.
  • Stir in the potatoes, parsnip, celery and carrots and continue to simmer, covered, for 30 more minutes, or until all vegetables are tender.
  • Stir in the breadcrumbs until stew has thickened.
  • Add the cabbage and peas and simmer for 5 more minutes.
  • (Note: For best results, allow soup to cool slightly, then refrigerate overnight and reheat before serving.).


Award Winning Beef Stew image

Number Of Ingredients: 25

Ingredients:

  • 10 slices thick bacon, diced
  • 2 cups beef stew meat, cut into 1 1/2 inch pieces
  • 2 lbs lamb stew meat, cut into 1 1/2 inch pieces
  • 2 lbs pork stew meat, cut into 1 1/2 inch pieces
  • 1/4 cup unsalted butter
  • 4 sweet red onions, chopped
  • 2 heads garlic, peeled and minced
  • 2 cups all-purpose flour
  • 2 teaspoons caraway seeds
  • 6 tablespoons sweet Hungarian paprika
  • 1 tablespoon red pepper flakes
  • 2 cups red wine vinegar
  • 2 (14 1/2 ounce) cans peeled and diced tomatoes
  • 10 cups beef stock
  • 2 (12 fluid ounce) cans beer
  • 1 tablespoon salt
  • 6 cups water
  • 4 red bell peppers, chopped
  • 6 potatoes, peeled and cubed
  • 2 parsnips, chopped
  • 6 stalks celery, chopped
  • 8 carrots, chopped
  • 2 cups dry breadcrumbs
  • 1 medium cabbage, chopped
  • 2 cups green peas


SUNDAY CHICKEN STEW

I love this recipe because I can prepare the veggies the night before and, in the morning, brown the chicken and assemble everything in the slow cooker before I go to church. I can spend time with my family while Sunday dinner cooks.-Diane Halferty, Corpus Christi, Texas

Recipe From tasteofhome.com

Provided by Taste of Home

Time 6h30m

Yield 6 servings.

Categories Dinner

Steps:

  • In a large shallow dish, combine the flour, salt and pepper; add chicken, a few pieces at a time, and turn to coat. In a large skillet, brown chicken in oil; remove and keep warm. Gradually add broth to the skillet; bring to a boil., In a 5-qt. slow cooker, layer the carrots, celery and onion; sprinkle with rosemary. Add the chicken and hot broth. Cover and cook on low until chicken and vegetables are tender and stew is bubbling, 6-8 hours. , Remove chicken; when cool enough to handle, remove meat from the bones and discard bones. Cut meat into bite-size pieces and return to the slow cooker. Stir in peas. , For dumplings, in a small bowl, combine the flour, baking powder, salt and rosemary. Combine the egg and milk; stir into dry ingredients. Drop by heaping teaspoonfuls onto simmering chicken mixture. Cover and cook on high (do not lift the cover while simmering) for 25-30 minutes or until a toothpick inserted in a dumpling comes out clean.


Sunday Chicken Stew image

Number Of Ingredients: 18

Ingredients:

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 broiler/fryer chicken (3 pounds), cut up and skin removed
  • 2 tablespoons canola oil
  • 3 cups chicken broth
  • 6 large carrots, cut into 1-inch pieces
  • 2 celery ribs, cut into 1/2-inch pieces
  • 1 large sweet onion, thinly sliced
  • 1 teaspoon dried rosemary, crushed
  • 1-1/2 cups frozen peas
  • DUMPLINGS:
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried rosemary, crushed
  • 1 large egg, lightly beaten
  • 1/2 cup 2% milk


OLD-FASHIONED BEEF STEW

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Recipe From cooking.nytimes.com

Provided by Molly O'Neill

Time 2h30m

Yield 4 servings

Categories dinner, one pot, soups and stews, main course

Steps:

  • Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
  • Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
  • Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.


Old-Fashioned Beef Stew image

Number Of Ingredients: 12

Ingredients:

  • 1/4 cup all-purpose flour
  • 1/4 teaspoon freshly ground pepper
  • 1 pound beef stewing meat, trimmed and cut into inch cubes
  • 5 teaspoons vegetable oil
  • 2 tablespoons red wine vinegar
  • 1 cup red wine
  • 3 1/2 cups beef broth, homemade or low-sodium canned
  • 2 bay leaves
  • 1 medium onion, peeled and chopped
  • 5 medium carrots, peeled and cut into 1/4-inch rounds
  • 2 large baking potatoes, peeled and cut into 3/4-inch cubes
  • 2 teaspoons salt


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