Stews Recipes

Baked Beef Stew

2 pounds beef stew meat, cut into 1 inch cubes 1 (14.5 ounce) can diced tomatoes with juice 1 cup water 3 tablespoons instant tapioca 1 tablespoon beef bouillon granules 2 teaspoons white sugar 1 ½ teaspoons salt ¼ teaspoon ground black pepper 4 carrots, cut into 1 inch pieces 2 strips celery, cut into 3/4 inch pieces 3 potato, peeled and cubed 1 onion, roughly chopped 1 slice bread, cubed

Beaufort Stew

1 pound smoked sausage links, sliced 10 frozen small corn cobs 10 small red potatoes 1 (3 ounce) package dry crab boil 1 ½ pounds unpeeled, large fresh shrimp salt to taste

Beef and Cabbage Stew

1 ½ pounds beef stew meat, cut into 1-inch pieces 1 cube beef bouillon 2 cups beef broth 1 large onion, chopped ¼ teaspoon ground black pepper 1 bay leaf 2 potatoes, peeled and cubed 4 cups shredded cabbage 2 celery ribs, sliced 1 carrot, sliced 1 (8 ounce) can tomato sauce salt to taste

Beef and Lentil Stew

2 tablespoons all-purpose flour 1 pound flank steak, cut into 1/2-inch cubes 2 tablespoons oil, or more as needed 4 carrots, chopped 1 onion, diced 1 stalk celery, thinly sliced 2 cloves garlic, minced 1 (14.5 ounce) can diced tomatoes 1 cup dry lentils 4 cups beef broth 2 teaspoons dried rosemary 11 ounces baby potatoes with skin 1 pinch salt and freshly ground black pepper to taste

Beer Braised Irish Stew and Colcannon

1 tablespoon vegetable oil 1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes 2 tablespoons all-purpose flour 1 cup coarsely chopped onion 1 cup coarsely chopped carrot 1 (12 fluid ounce) can or bottle dark beer 2 bay leaves 1 teaspoon dried thyme 1 teaspoon salt ½ teaspoon ground black pepper 2 cloves garlic, minced 2 tablespoons Worcestershire sauce

Beef and Veggie Stew with Dumplings

2 pounds cubed beef stew meat salt and ground black pepper to taste ½ cup margarine 2 (10.75 ounce) cans condensed tomato soup 1 (14 ounce) can whole kernel corn, undrained 1 (15 ounce) can peas, undrained 1 (15 ounce) can green beans, drained 1 (13.5 ounce) can spinach, undrained 4 cubes beef bouillon 4 cups water 1 pinch garlic powder, or to taste 1 pinch garlic and herb seasoning blend (such as Mrs. Dash®), or to taste 1 (16.3 ounce) can refrigerated biscuits (such as Pillsbury Grands®)

Beef Stew I

2 tablespoons olive oil 2 pounds cubed beef stew meat 2 tablespoons all-purpose flour 6 cups water ½ teaspoon salt ½ teaspoon ground black pepper 4 cups cubed potatoes 2 cups chopped carrots ½ teaspoon browning sauce 2 teaspoons dried rosemary 1 cup fresh corn kernels 1 cup fresh green beans, cut into 1 inch pieces ¼ cup instant rice

Beef Stew in the Pressure Cooker

¼ cup oil ¼ cup all-purpose flour 1 (3 pound) boneless beef chuck roast 1 quart beef broth, divided 3 cups chopped onion 3 cups chopped celery 2 tablespoons ground black pepper 2 teaspoons salt 2 bay leaves 3 pounds potatoes, diced 3 cups chopped carrots 2 tablespoons quick-mixing flour (such as Wondra®)

Beef Stew IV

1 pound cubed beef stew meat 3 tablespoons all-purpose flour 3 tablespoons shortening 1 teaspoon salt ⅛ teaspoon ground black pepper 4 cups water 1 onion, finely diced ¼ teaspoon paprika 1 clove garlic, minced 1 teaspoon Worcestershire sauce 1 bay leaf 3 carrots, quartered 3 potatoes, peeled and quartered ¼ cup all-purpose flour ½ cup frozen corn kernels

Beef Stew VI

2 pounds cubed beef stew meat 3 tablespoons vegetable oil 4 cubes beef bouillon, crumbled 4 cups water 1 teaspoon dried rosemary 1 teaspoon dried parsley ½ teaspoon ground black pepper 3 large potatoes, peeled and cubed 4 carrots, cut into 1 inch pieces 4 stalks celery, cut into 1 inch pieces 1 large onion, chopped 2 teaspoons cornstarch 2 teaspoons cold water

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