Beef Stews

[Apple]

From Morrobaymom

Inspired by real life stuff...

For this recipe you’ll need only ONE sirloin steak of about 1/3-1/2 pound, a Cajun spice mix, a small onion, bit of fresh celery, and about four small, fresh tomatoes (mine were from the garden) + 2 cups of dry pinto beans and an optional dried, red chili.

Warm You Up Winter Beef & Bean Stew

2 cups dry pinto beans + 4 cups warm water
1/3-1/2 lb. sirloin steak
Cajun spice mix (or chili powder, garlic powder, red pepper & black pepper, mixed)
1/4 cup canola or vegetable oil
1 small onion, chopped
1 cup chopped, fresh celery
4 small to medium fresh tomatoes, cored and cut into wedges
1 dried, red chili pepper (optional)
4 cups hot water
1 large can tomato sauce + 2 cans water (or another 3 cups of water)
salt

Soak the dry pinto beans in warm water overnight; drain, rinse and set aside. Coat the steak on both sides with Cajun spices. In a large pot, heat oil and sear the steak on both sides—basically “blackened”.

[lisaflex]

i make a good CP beef stew...

season flour yur beef cubes and brown.

in CP, add onion, carrots, celery, bay leaves, whole cremini mushrooms and meat. pour 1 small can of low sodium V8 juice in. drain one can of canned diced tomatoes. add the tomatoes. fill empty V* can w/ water and add that with some pepper also. cook on low about 6 hrs. boil some spinach egg noodles to serve over and yumo

[lisaflex]

you can also add some frozen peas when the stew has about 1 hr left

[nodebt]

Beef Stew


2 lb of stew meat
2 Tbsp olive oil
1 onion chopped
2-3 celery stalks -- chopped
2 carrots -- peeled and chopped
1 bay leaf
2 cloves garlic
3 C beef stock
2 Tbsp Worcestershire sauce
1 russet potato -- diced in bite size pieces
2 Tbsp of cornstarch
2 Tbsp of water
Salt and Pepper to taste


In a dutch oven, heat oil and brown the meat. You don't have to cook it, just give it some color. You'll have to do it in batches as food doesn't brown in an overcrowded pan.

In the same pot, add the onions, garlic, bay leaf, and Worcestershire sauce. Cook for a couple of minutes. Stir in the meat and all the juices that may have accumulated on the plate. Stir around for another couple of minutes. Add the stock. Salt and pepper the mixture. Cover and cook for 2 hours. After 2 hours, stir in the carrots and celery. Cover and cook for another 30 minutes. After 30 minutes, add the potato. Again cover and cook for another 15 minutes. Once the potatoes are tender, drop the heat to a slow simmer. Stir the cornstarch in with the water. Mix until smooth and stir into the stew. Allow the mixture to boil and simmer for another 10 minutes. Adjust seasonings and serve.