beef stew meat

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.

Old-Fashioned Beef Stew

all-purpose flour

pepper

beef

vegetable oil

red wine vinegar

red wine

beef broth,

bay leaves

onion,

carrots,

potatoes,

salt

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.

There is no high drama about simmering a stew. However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of the character and flavor of others. Soulful, a word inextricably linked with a good sturdy stew, is the payoff to the cook who plans a little and has the patience to abide.

Goulash

unsalted butter

onions,

sweet Hungarian paprika

caraway seeds

lemon juice

Melt the butter in a large pot over medium heat. Add the onions and cook, stirring frequently, until wilted, about 10 minutes. Stir in the paprika and caraway seeds and cook 1 minute more. In a bowl, toss the beef with the flour to coat well. Add the beef to the onion mixture. Cook, stirring, for 2 minutes.

Add 1/2 cup of the broth, stirring and scraping the bottom of the pot. Gradually stir in the remaining broth. Bring to a boil, then reduce to a slow simmer. Cover and cook until the beef is tender, about 1 1/2 hours. Stir in the lemon juice, salt and pepper to taste. Serve over wide egg noodles.

Homemade beef tips with mushroom gravy — as always with NO canned soups! My beef tips are ridiculously tender and easy to make in your slow cooker or instant pot. Serve beef tips over cauliflower mash, mashed potatoes, egg noodles, or rice!

Ridiculously Tender Beef Tips with Mushroom Gravy

butter

chuck

onion, diced

baby Bella mushrooms,

½ teaspoon EACH: garlic powder AND sugar

EACH: onion powder, dried thyme, AND mushroom powder

Worcestershire sauce

bay leaf

pepperoncini peppers, thinly sliced

cornstarch

SEAR: Season the beef with the flour, a...

SEAR: Season the beef with the flour, a big pinch of salt and pepper; mix well. Heat the butter in the instant pot on the sauté setting or a cast iron skillet over medium-high heat. When it melts sear the beef in batches to form a brown crust, remove to a plate, and continue searing the remaining beef. Add the onions and switch to a wooden spoon. Sauté them for 1 minute, scraping the bottom of the pot to make sure no brown bits are left stuck on.

SLOW COOKER: Place 2 cups of beef stock...

SLOW COOKER: Place 2 cups of beef stock along with the remaining ingredients in the slow cooker (except the corn starch) and cook on high for 3-4 hours or low for 5-7 hours. 35 minutes before the cooking time is up, combine ½ cup of the liquid from the slow cooker and the cornstarch in a small bowl, whisk until smooth. Add to the slow cooker and allow for the food to cook for the remaining 30 minutes. If the gravy is too thick, add a few tablespoons of water to thin it to your desired consistency. If you still find your gravy is thin, add more cornstarch mixed with a tablespoon of water. Adjust salt and pepper to preference and serve over rice/mashed potatoes/cauliflower mash, etc.

OR INSTANT POT:  Place 1 ½ cups of...

OR INSTANT POT:  Place 1 ½ cups of beef stock along with the remaining ingredients in the instant pot (except the cornstarch) and select the meat/stew setting. Cook on manual high pressure for 35 minutes. Once the stew is cooked allow natural pressure release for 10-15 minutes. This gives the meat a chance to really soak up all those flavors. Click the ‘sauté’ setting. Dissolve the cornstarch with 2-3 tablespoons of water and add that to the instant pot once the liquid starts bubbling. Allow the sauce to thicken, about 1-2 minutes, stir to combine. If the gravy becomes too thick, you can add a couple more tablespoons of water to thin it to your desired consistency. Adjust salt and pepper to preference and serve over mashed cauliflower, mashed potatoes, rice, or egg noodles.

This recipe for a simple dish of mala beef comes from Jason Wang of Xi’an Famous Foods in New York, but as Wang puts it, “You can mala anything.” Spicy chiles and tingly Sichuan peppercorns define mala, one of the many flavors of Sichuan cuisine, and though it can season beef, the same technique for a vivid, brilliant sauce can be applied to a big pile of sautéed mushrooms, or simmered tofu and sautéed greens. However you choose to make it, serve the dish over hot rice or simmered noodles and finish it with a little drizzle of Sichuan chile oil, if you’ve got it.

Spicy and Tingly Beef

red onion, diced

scallions,

ginger,

garlic cloves,

star anise pod, broken

red chiles,

Pixian doubanjiang

Shaoxing cooking wine

soy sauce

tomato,

Sichuan peppercorn powder (or 2 tablespoons whole Sichuan peppercorns, finely ground)

red chile powder (preferably from Tianjin chiles)

Sichuan chile crisp

Place the meat in a large pot and cover with cold water by about 2 inches; bring to a boil. Let boil for 3 minutes, then turn off the heat, drain the water and transfer the meat to a cutting board. When it’s cool enough to handle, cut the meat into approximately 1-inch cubes.

In the same pot, heat the vegetable oil over medium. Add the onion, scallions, ginger, garlic, star anise and dried red chiles, and sauté for about 30 seconds. Reduce heat slightly, and stir in Pixian sauce, letting it cook until the red oil rises. Add the beef, cooking wine, soy sauce and 2 cups water.

Cover the pot and bring to a boil over high. Once the mixture is boiling, reduce heat to low so the liquid holds at a simmer, and cook for 30 minutes. Remove the lid and simmer for another 30 minutes, until meat is tender and the sauce is reduced. If the pan starts to dry out, exposing the meat, add a splash of water as needed.

Once the meat is cooked, add the tomato, Sichuan peppercorn powder and chile powder, and stir to combine. Turn off the heat, and cover for about 5 minutes so the flavors can meld. Serve over warm rice or noodles, and finish with a drizzle of Sichuan chile crisp.

Sancocho, a word often used as slang by Puerto Ricans to mean a big old mix of things, is a rustic stew eaten across the Caribbean and made with every imaginable combination of proteins and vegetables. My father cooked his with beef, corn and noodles; my mom with chicken breasts, lean pork and sweet plantains; my grandmother with beef, pork on the bone and yautia. As such, I’ve rarely used a recipe, so this one is based largely on observation, taste memory and what I like. Pretty much every ingredient can be swapped out, and it also makes for a sumptuous vegetarian dish without meat. Sancocho epitomizes <a href="https://www.nytimes.com/2020/10/26/dining/puerto-rican-food.html">the resilience of Puerto Rican people</a>, as it is often prepared in times of crisis — such as after a hurricane — and made with whatever you have on hand.

Sancocho

yuca

white yautia (taro root)

green plantain

yellow sweet plantain

calabaza (pumpkin) or kabocha squash

sweet corn

pork

chicken

kosher salt,

black pepper

olive oil,

sofrito

pork or beef stock

chorizo

bread rice,

Peel and cut the yuca, yautia, green plantain and yellow plantain into 1-inch pieces. Scrape out the seeds, then chop the calabaza, skin on, into 1-inch pieces. Put each ingredient in a separate bowl, adding water to cover vegetables in order to prevent them from turning brown while you prepare the rest of the soup.

Husk the corn, then slice it into 2-inch-thick segments. Set aside.

Season pork (or beef) and chicken with 1/2 tablespoon salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon oil in a large pot over medium-high. Add the pork and brown on all sides for 5 minutes. Using a slotted spoon, transfer to a clean, large bowl, then add the chicken to the same pot, and brown on both sides for another 5 minutes, adding oil as needed if the pot gets dry. Transfer with a slotted spoon to the same bowl as the pork.

Reduce heat to medium and add sofrito to the pot, scraping up any browned bits of meat and incorporating them into the mix. Cook for 5 to 7 minutes, until liquid has evaporated and mixture darkens in color.

Return the pork, chicken and any accumulated juices to the pot. Add the stock, bay leaves and remaining 1 tablespoon salt, and bring to a boil over high heat. Once simmering, reduce heat to medium-low and cook uncovered for 15 minutes, stirring occasionally.

To keep the vegetables from falling apart, add each one in order of firmness, cooking each for 5 minutes before adding the next. Begin with the yuca, then yautia, green plantain, yellow plantain, calabaza and corn, cooking the yuca for a total of 30 minutes and the corn for only 5 minutes.

Add chorizo and stir well to incorporate. Cook for another 10 to 15 minutes over medium-low heat until meat and vegetables are tender and break easily with a fork. Because of all the starches and meat in this dish, this stew tends to be thick and rich. Some of the vegetables will fall apart, giving it a porridge consistency. This is a good thing.

Adjust salt to taste, and serve with fresh bread or white rice on the side.

With a higher ratio of broth to barley than one usually sees, and the addition of plenty of fresh baby spinach, this beef barley soup is a little lighter than most of its kind. However, it’s still a substantial, satisfying meal that gets a heady aroma from spices (coriander, cumin and paprika) and a brightness from lemon. If you like your meals with a kick, top this with thinly sliced jalapeño, which will wilt slightly from the heat of the soup. Leftovers freeze perfectly for at least three months, though if using the jalapeño, don’t add it until serving time.

Beef Barley Soup With Lemon

beef stew meat,

salt,

black pepper, more as needed

olive oil, more as needed

celery stalks, diced

fennel bulb, diced

garlic cloves, finely chopped

tomato paste

coriander

cumin

sweet paprika

cayenne,

stock

sage

rosemary

parsnips,

turnips,

pearled barley

baby spinach or baby kale

parsley

jalapeños

Season beef with 1 teaspoon salt and 1/2 teaspoon pepper. Let mixture stand for 30 minutes to 1 hour at room temperature.

Heat 2 tablespoons oil in a large pot over medium-high heat. Add meat and cook in batches, turning occasionally, until well browned, 8 to 10 minutes per batch. Drizzle in additional oil if the pan seems dry. Transfer the browned meat to a paper-towel-lined plate to drain.

Add leek, celery, fennel and garlic to the pan; cook until soft, about 7 minutes, adjusting the heat if necessary to prevent burning. Push the vegetables to one side, and, if the pan looks dry, add a bit more oil. Add tomato paste and spices to the cleared spot and cook until tomato paste is darkened and caramelized, 1 to 2 minutes. Stir together vegetables and tomato paste.

Return meat to the pot. Pour in stock and 8 cups water. Using kitchen string, tie sage, rosemary and bay leaves into a bundle and drop into pot. Bring the liquid to a simmer over medium heat. Cook, partly covered, for 1 hour.

Stir in the carrots, parsnips, turnips, barley, 1 teaspoon salt and remaining 1/2 teaspoon pepper. Simmer until barley is cooked through and meat is tender, 45 minutes to 1 hour more. Pull herb bunch from pot and discard.

Stir spinach and parsley into pot until wilted, 2 to 3 minutes (kale may take a few minutes longer), then stir in lemon zest and juice. If soup is too thick, thin it with a little water. Taste and adjust seasonings, if necessary. Serve with chiles, if you like.

A hearty winter soup is given a bright new twist with the addition of spinach and lemon.

Instant Pot Beef Stew is a mouthwatering one-pot dinner with fall-apart beef and tons of chunky hearty vegetables cooked in a delicious gravy-like broth. It&#039;s just like my Ukrainian grandma used to make and I&#039;m even sharing her 2 secret ingredients at the end. This soul-warming stew is ready in under 1 hour and is the easiest and best comfort meal that will carry you through the winter season!

Instant Pot Beef Stew {2 Secret Ingredients}

onion

carrots (chopped)

celery (chopped)

garlic (grated & divided)

lbs potatoes (cubed)

tomato paste (low sodium)

bouillon cube

water

oregano

thyme

black pepper (to taste)

peppercorns

peas

dill (finely chopped)

bouillon cubes

tsp thyme (dried)

In Instant Pot, add onion, carrot, celery, 2 garlic cloves, potatoes and beef as you are cutting them. Then add tomato paste, bouillon + water or stock, oregano, thyme, salt, pepper, bay leaves and peppercorns. No need to stir, just flatten tomato paste with a spoon.

Close the lid, set pressure vent to Sealing and press Pressure Cook on High for 30 minutes. Display will say ON, Instant Pot will take about 20 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 30 minutes will begin.

When display says OFF, stew is ready. Now your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take about 15-20 minutes - Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 2-3 minutes. I recommend doing so outside to avoid countertop mess and house smelling like stew for days.

Open the lid, add peas, remaining 2 cloves of garlic and dill. Stir.

To thicken beef stew: Switch electric pressure cooker to Saute. In a small bowl, whisk cold water with cornstarch, add to the pot and stir gently. Cook for a few minutes until thickened.

Serve hot.

https://content.jwplatform.com/videos/Qe600G2N.mp4

Instant Pot Beef Stew is a mouthwatering one-pot dinner with fall-apart beef and tons of chunky hearty vegetables cooked in a delicious gravy-like broth. It's just like my Ukrainian grandma used to make and I'm even sharing her 2 secret ingredients at the end. This soul-warming stew is ready in under 1 hour and is the easiest and best comfort meal that will carry you through the winter season!

Instant Pot Beef Stew

This recipe is slightly adapted from Emeril's spin on rogan josh, a dish traditionally made with lamb.

Slow Cooker Indian Beef

Tablespoons coriander

small-diced onion, divided (about 1 large onion)

Tablespoons ginger

arrowroot powder (see note)

Tablespoons coconut oil

or 2 seeded and chopped serrano or jalapeno chiles

cinnamon stick

cardamom pods

cloves

garam masala (see note)

beef stock

Tablespoons chopped fresh mint leaves

Tablespoons chopped fresh cilantro leaves

Steamed basmati or jasmine rice,

In a medium bowl, combine the coriander, cumin,...

In a medium bowl, combine the coriander, cumin, black pepper, and 1 teaspoon of the salt.

Add the beef, 1 cup of onion, and...

Add the beef, 1 cup of onion, and 1 tablespoon of minced ginger and toss to coat. Allow meat to marinate at room temperature for an hour. (Or marinate, chilled, for at least 4 hours.)

Place the arrowroot powder in another medium bowl....

Place the arrowroot powder in another medium bowl. Remove the beef from the marinade and shake off most of the onion into the slow cooker as you transfer the beef to the arrowroot powder. Lightly dredge the beef in the powder, and place the remaining onion from the beef bowl into a 4 or 6 quart slow cooker.

Heat 2 tablespoons of the oil in a...

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. (Medium heat if using butter.) Add the beef to the skillet in three batches, cooking, and turning occasionally, until well browned on all sides. The meat does not need to cook all the way through. Add 2 tablespoons of oil with each new batch of beef.

Transfer beef to a paper towel-lined plate to...

Transfer beef to a paper towel-lined plate to drain. Transfer the browned beef to the slow cooker.

Wipe the pan clean with a paper towel,...

Wipe the pan clean with a paper towel, if needed. Add 1 1/2 teaspoons of oil to the skillet and heat over medium-high heat. Add the chiles, cinnamon stick, bay leaf, and remaining 1 tablespoon ginger; saute for 20 seconds, then add the remaining diced onion. Saute for 30 seconds, then transfer the spice-onion mixture to the slow cooker.

Add the remaining 1 1/2 teaspoons of oil...

Add the remaining 1 1/2 teaspoons of oil to the pan along with the cardamom and cloves and saute until aromatic, about 30 seconds. Wrap the cardamom and cloves in a small piece of cheesecloth and secure like a pouch with a piece of kitchen twine. (See note)

Add spice pouch, garam masala, beef stock, and...

Add spice pouch, garam masala, beef stock, and the remaining 2 1/2 teaspoons salt to the slow cooker. Cover the slow cooker and cook on high for 3 to 3 1/2 hours. Stir beef once halfway through cooking.

During the last 10 minutes, stir in the...

During the last 10 minutes, stir in the yogurt. Right before serving, remove the bay leaf cinnamon stick, and pouch and stir in the herbs. Serve with rice and garnish with almonds if desired.

Our Instant Pot Best Keto Beef Stew Recipe is the perfect dinner idea when in a hurry. Also known as Hungarian goulash, this low carb beef stew is rich and hearty, with meat that is so soft and juicy that everyone will keep asking for it.

Instant Pot Best Keto Beef Stew Recipe - Goulash

Extra Virgin Olive Oil

Cloves of Garlic

(1,1 Pounds) Beef Meat

(1,1 Pounds) Mushrooms

Tablespoons Red Paprika spice

Curcuma​

Carrot

Tablespoons Parsley

Liter

Ingredients

Prepare all of the ingredients, you are going to need.

Instant Pot and oil

Switch your Instant Pot on stew and let it heat up. When you finish heating up, add olive oil.

Onions and Garlic

First, add all of your chopped onions and let them cook until golden brown. Once they are done, add chopped garlic and let it simmer for a while.

Beef

Cut your beef into similar sizes. Add the beef into the Pot. With a gentle and regular mixing, brown the beef and let the meat crust on the outside from all sides.

Instant Pot OFF

Switch the Instant Pot off. This step is crucial; otherwise, your paprika spice will burn and taste bitter. 

Top 11 beef stew meat recipes from across the web

The most viewed beef stew meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Old-Fashioned Beef Stew

Goulash

Ridiculously Tender Beef Tips with ...

Spicy and Tingly Beef

Sancocho

Beef Barley Soup With Lemon

Instant Pot Beef Stew {2 Secret Ing...

Slow Cooker Indian Beef

Instant Pot Best Keto Beef Stew Rec...

Vegetable Beef Soup

Haleem (Spiced Beef, Lentil and Bar...

Top 11 beef stew meat recipes from across the web

The most viewed beef stew meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Old-Fashioned Beef Stew

Goulash

Ridiculously Tender Beef Tips with ...

Spicy and Tingly Beef

Sancocho

Beef Barley Soup With Lemon

Instant Pot Beef Stew {2 Secret Ing...

Slow Cooker Indian Beef

Instant Pot Best Keto Beef Stew Rec...

Vegetable Beef Soup

Haleem (Spiced Beef, Lentil and Bar...

The most viewed beef stew meat recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine