boilsimmer

Fill your house with the aroma of slowly cooked beef stew. The hearty combination of beans, beef and tomatoes will satisfy any hunger.

Cowboy Beef Stew

beef Stew Meat,

(12 to 14 ounces) dried bean soup mix

(14-1/2 ounces each) diced tomatoes with green peppers and onion

vegetable oil

(14-1/2 ounces) beef broth

frozen diced or hash-brown potatoes (optional)

Soak beans in water overnight in refrigerator according to package directions. Reserve seasoning packet.

Coat beef Stew Meat with seasoning from reserved packet. Heat 1 tablespoon oil in large stockpot over medium heat until hot. Brown 1/3 of beef; remove from stockpot. Repeat twice with remaining oil and beef, adding additional oil as needed.

Pour off drippings; return beef to stockpot. Drain beans; discard water. Add beans, tomatoes and beef broth to stockpot. Bring to a boil.  Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours, or until beef is fork tender and beans are soft.

Stir in potatoes, if desired; bring to a boil. Reduce heat; continue simmering, uncovered, 5 to 7 minutes or until potatoes are tender, stirring occasionally.  Season with salt and pepper, as desired.

This classic pairing can transport you to Ireland. Slow roasted beef and vegetables are cooked in a rich, dark beer.&#160;

Irish Beef and Beer Stew

beef Chuck Roast,

onion, diced

button mushrooms, sliced

garlic

dark beer

parsnip, diced

turnip, diced

potatoes,

tomato paste

salt

black pepper

thyme leaves

beef stock

Season beef Chuck Roast cubes with salt and black pepper to taste. Heat oil in a large stockpot over high heat. Sear cubes until brown, about 5 to 6 minutes. Remove cubes from pan and set aside.

Turn heat down to medium; add onions, mushrooms, and garlic to the pot and cook until lightly browned, about 4 to 5 minutes.

Pour beer into the pot and stir, scraping up and dissolving any browned bits of food into the liquid. Stir in tomato paste, thyme, turnips, parsnips, potatoes, salt and pepper. Add back in beef cubes and add enough beef broth to cover all ingredients, about 3 cups.

Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours, stirring  occasionally.

Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 5 to 6 minutes. Remove from heat and adjust salt and pepper to taste. Garnish with parsley, if desired.

It&#39;s gravy, baby! Try this beef gravy recipe on your favorite roast, vegetables, or mashed potatoes.

Classic Beef Gravy

butter

all-purpose flour

beef broth

beef bouillon granules

pepper

Heat butter in large nonstick skillet over medium heat until melted. stir in flour; cook 5 to 7 minutes until mixture is deep brown, stirring often. Whisk in broth until smooth; simmer 3 minutes, stirring often. Reduce heat to medium-low; cook 2 to 3 minutes or until thickened. Stir in bouillon granules and pepper; stirring until combined.  Season with salt, as desired.

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Cowboy Beef Stew

Irish Beef and Beer Stew

Classic Beef Gravy

Top 3 boilsimmer recipes from across the web

The most viewed boilsimmer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cowboy Beef Stew

Irish Beef and Beer Stew

Classic Beef Gravy

The most viewed boilsimmer recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine