beef stew recipes

This warm, savory slow cooker beef stew blends everything you want your family to eat with flavor that satisfies the soul.

Slow Cooker Beef Stew

all-purpose flour

beef

vegetable oil

water

beef bouillon cubes

(10 3/ -ounces) can condensed tomato soup, (undiluted)

Italian seasoning

bay leaves

black pepper

onions

potatoes

carrots

celery

mushrooms

peas (thawed)

Pour flour (1/4 cup) into a 1-gallon Ziplock bag. Add meat (2 1/2 pounds), in batches, and shake to evenly coat all pieces.

Add oil (2 tablespoons) to a large skillet and heat. When the oil is hot, brown the meat in batches without crowding it. Transfer meat, when it&#39;s browned, directly to the crockpot. Add 1 1/2 cups water and bouillon cubes (2) to the skillet and cook, stirring up the brown bits from the bottom of the skillet and dissolving the bouillon cubes. Remove from heat and add tomato soup (1 can), Italian seasonings (3 teaspoons), bay leaves (2), and black pepper (1/2 teaspoon) and stir to combine. Pour into the crockpot over beef. Add the onions (2), potatoes (2), carrots (3), celery (2 stalks), and mushrooms (8 ounces).

Cover and cook on low for 8 hours or until the beef and veggies are tender. If needed, add more water. Add the thawed peas (3/4 cup) to the last 20-30 minutes of cooking. Discard bay leaves and serve.

Slumgullion (also known as American Goulash, American Chop-Suey, or Beefaroni) is a classic  -and incredibly cheap - comfort meal. But make no mistake, this slumgullion recipe is anything BUT cheap-tasting. Who knew basic ingredients like pasta, ground beef, onion, and tomato sauce could make such an easy, delicious dinner?

Slumgullion (American Goulash)

olive oil

½ pound ground beef

pasta

onion (, chopped)

onion powder

garlic powder

tomato sauce

tbsp bouillon

oregano

tsp rosemary

salt and pepper (,

tbsp red chili flakes

cheddar cheese (,

parsley (, chopped (optional))

In a large non-stick pot, add 1 tbsp olive oil. Once hot, add in onions and saute until fragrant.

Add the ground beef, onion powder, garlic powder, oregano, rosemary, salt, pepper, and red chili flakes. Stir up the ground beef with your spatula to break it into chunks, and stir until meat is fully cooked.

Mix in the tomato sauce and bouillon. Reduce the heat to low, and mix to combine. Allow the mixture to cook for 5-7 minutes. Turn off the heat.

Add in the cooked pasta and stir the mixture to combine.

You can serve the slumgullion as is at this point, or you can mix in the cheddar cheese.

Sprinkle some chopped parsley and the slumgullion is ready to serve. ENJOY!

Old-fashioned Mulligan Stew is thick, gravy-rich, and loaded with tender beef, chicken, potatoes, and veggies—pure cozy comfort in one pot tonight.

Mulligan Stew

chicken

kosher salt, (divided (plus more to taste))

black pepper (divided (plus more to taste))

3 tablespoons, plus more as needed neutral oil,

yellow onion, (diced)

carrots,

celery, (sliced)

garlic, (minced)

tomato paste

low-sodium beef broth

Better Than Bouillon Beef Base

Worcestershire sauce

thyme

parsley

extra black pepper

to taste Optional: red wine vinegar,

Season and dredge the beef. In a large bowl, toss the beef (2 pounds) with 1/3 cup flour, 1 teaspoon salt, black pepper, onion powder (1 teaspoon), and garlic powder (1 teaspoon) until lightly coated.

Brown the beef in batches. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. When the oil is hot and shimmering, work in batches, brown the beef until deeply golden on all sides, about 3–4 minutes per batch. TIP: Don&#39;t overcrowd the pan: beef chunks should be in a single layer, and you should see spaces of the bottom of the dutch oven between pieces.Transfer to a plate and repeat with the remaining beef, adding a little more oil only if needed. Leave the browned bits (fond) in the pot.

Quickly brown the chicken. Add more oil, as needed, to the pot. Season the chicken pieces (1 pound) with ½ teaspoon salt and ½ teaspoon pepper. Add the chicken in batches (like above) and brown on the outside, 3–4 minutes per side until lightly golden. Transfer the chicken to the same plate as the beef.

Build the mirepoix base. Reduce the heat to medium. Add the onions (1), carrots (3), and celery (3 stalks) and a pinch of salt to the pot and cook, stirring occasionally and scraping up some of the fond, until the vegetables are softened and starting to turn golden around the edges, about 8–10 minutes. Stir in the garlic (4 cloves) and cook just until fragrant, about 30 seconds.

Caramelize the tomato paste. Stir in the tomato paste (3 tablespoons) and cook for 2–3 minutes, stirring constantly, until it darkens slightly and smells rich and roasted. Sprinkle the remaining 3 tablespoons of flour over the vegetables and stir continuously for about 2 minutes to cook out the raw flour. This step creates the base for the thick gravy.

Deglaze. Slowly whisk in about 1 cup of the beef stock, scraping up any browned bits from the bottom of the pot. Once smooth, stir in the remaining stock, Better Than Bouillon (2 tablespoons), Worcestershire sauce (2 tablespoons), vinegar, bay leaves (2), thyme (1 teaspoon), oregano (1/2 teaspoon), and the remaining ½ teaspoon salt.

Return Beef To Dutch Oven: Return the browned beef and any accumulated juices to the pot. Bring to a gentle simmer, cover, and cook for 45–60 minutes, stirring occasionally, until the beef begins to turn tender.

Add potatoes + mushrooms + chicken. Once the beef is nearly tender, stir in the potatoes (1 1/2 pounds), mushrooms (8 ounces), and the browned chicken pieces, along with any juices accumulated. Return the stew to a gentle simmer, cover, and simmer 25–30 minutes, stirring occasionally, until the potatoes are starting to soften and the chicken is cooked through but still very tender.

Add mixed vegetables and finish cooking. Stir in the frozen vegetables (1 bag) and simmer uncovered for 8–12 minutes, until heated through.If the stew is looser than desired, continue simmering uncovered for an additional 10–15 minutes, stirring often, until thick and gravy-like.

Taste, rest, and serve. Remove and discard bay leaves. Taste and adjust with more salt, pepper, or a splash of vinegar. Let the stew sit off the heat for about 10 minutes to settle and thicken slightly, then ladle into bowls and garnish with chopped fresh parsley and extra black pepper.

Turn an affordable beef shank into a hearty and delicious stew!

Beef Shank Stew

celery (chopped)

tomato (diced)

potato

carrot

onion (chopped)

garlic

pepper

soy sauce

fish sauce

salt

flour

water (or enough water

Pan-frying beef: Pan-fry the beef pieces in oil in a sauce pan until they are lightly browned.

Slow-cook the stew: Place the browned beef pieces and all other ingredients (except the flour) into a large pot. Add enough water to just cover all the ingredients, and bring to a boil. Once boiling, reduce the heat and let the soup simmer for two hours.

Thickening the soup and add salt: Dissolve the flour in half a cup of water, then add the mixture to the soup. Stir well and let the soup cook for an additional 5 minutes. Finally, taste the stew and add salt as desired.

Next time I would use a beef stock instead of water for more flavor.

Top 4 beef stew recipes recipes from across the web

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

Top Tags

Slow Cooker Beef Stew

Slumgullion (American Goulash)

Mulligan Stew

Beef Shank Stew

Top 4 beef stew recipes recipes from across the web

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

Top Tags

Slow Cooker Beef Stew

Slumgullion (American Goulash)

Mulligan Stew

Beef Shank Stew

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