Beef stew # 2. Check Out Stew Beef Recipes On eBay. Beef stew meat breaks down and becomes more tender the longer you cook. Two hours is typically the sweet spot for beef stew unless you're cooking a slow-cooker stew.
The end result is a winner, to be sure. Beef chuck, from the shoulder, because of its marbling of intra-muscular fat, is the choice for any type of stew. If you can't find chuck cubed for stew in your meat department, buy a thick chuck. You can have Beef stew # 2 using 17 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Beef stew # 2
- It’s 3 lbs of beef stew meat *Note* can coat with flour after seasoning.
- You need of Salt and pepper or use Greek seasoning for seasoning meat.
- Prepare 3 pound of bag baby potato cut into fourths I don't peel them.
- Prepare 1 (16 oz) of bag of baby carrots.
- Prepare 2 stalks of celery finely chopped.
- You need 1 of large yellow or white onion chopped.
- It’s 3 cloves of garlic minced.
- Prepare 2 (12 oz) of jars of beef gravy.
- It’s 1 Tablespoon of parsley.
- It’s 1 Tablespoon of mushroom seasoning.
- Prepare 1/2 Cup of water.
- Prepare 1 teaspoon of salt or seasoned salt.
- It’s 1/2 teaspoon of pepper.
- Prepare 4 Tablespoons of Worcestershire sauce.
- It’s 1 (10 oz) of can tomatoes with green chilies drained.
- It’s 1 (15 oz) of can of sweet peas drained.
- You need 1 (15 oz) of can of butter beans drained.
Stir up a succulent beef stew on a chilly evening. These meltingly tender beef casseroles and Asian-style spiced one-pots are perfect for casual entertaining. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add beef, a few pieces at a time, and toss to coat.
Beef stew # 2 step by step
- Season beef as desired with salt and pepper or use Greek seasoning in slow cooker.
- Mix in carrots, potatoes, celery, garlic, tomatoes and water.
- Mix both jars of gravy with Worcestershire sauce, parsley. mushroom seasoning, salt and pepper.
- Pour on top and mix in well.
- Cover and cook for 8 hours on low.
- Stir in peas and butter beans in the last 10 minutes of cooking.
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture. 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.