Creamy Beef Stew Recipe | Best Stew Beef HolidayRecipe Ever
This holiday season is all about comfort try me delicious Creamy Beef Stew Recipe!
Cooking With Tammy Seasoning:
Creamy Stew Beef Recipe
5-6 lbs beef chuck
oil
salt to taste
pepper to taste
onion powder
garlic powder
paprika
all purpose chicken seasoning (Cooking W/ Tammy brand preferred)
2 celery stalks diced
1 medium onion diced
5 garlic cloves minced
1/4 cup all purpose flour
1/4 - 1/2 cup red wine
6 cups beef broth
10.5 oz can Campbell mushroom condensed soup
1 pack onion soup mix
2 sprigs fresh thyme or 1 tsp dried
1 sprig fresh rosemary or 1 tsp dried
2 Bay leaves
8 small red potatoes
3 carrots
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How to Make Dutch Oven Beef Stew
So you want to know how to make Dutch Oven Beef Stew? Here’s how I do it! Although I WILL say, there is a little bit of drama to this video because it’s the first time I’ve ever used my Dutch Oven. Lol
My motto is always, “No need to eat poorly on the road,” and on a cold night, you can see why THIS meal is a perfect one.
Quick shoutout to Camo Dave who usually hates cooking videos, perhaps THIS one will change his mind?
To get more information and the full recipe for this stew, head on over to RVJedeye.com and click on the story about “How to Make Dutch Oven Beef Stew”
There I have some additional photos and information that might be helpful to you.
And if you’ve ever cooked with a Dutch Oven, what kind of advice would you give me?
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Beef Stew Recipe - How To Make The Perfect Stew Every Time
Beef Stew Recipe - How To Make The Perfect Stew Every Time. Scroll to the bottom of the page for the full recipe.
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Beef Stew Recipe
4 tbsp oil
5 lb chuck roast
1/2 bag baby carrots or 2 large sliced
2 tomatoes diced
5 garlic cloves minced
salt to taste
ground black pepper to taste
4 tbsp tomato paste
8 oz portabella mushroom
6 tbsp all-purpose flour
4 sprigs thyme
3 bay leaves
3 tbsp chicken bouillon
3 cups white or red wine
3 cups beef broth
2 cups potatoes cubed
Using a dutch oven, add a small drizzle of oil.
Season the meat with salt and pepper on all sides.
Add the meat to the pot and brown on all sides.
Add beef to a plate and reserve for later.
Add diced tomatoes and tomato paste and cook for about 5-7 minutes.
Add the onions, carrots, and mushrooms, and cook for 5 minutes until slightly softened.
Add flour, thyme, bay leaves, chicken bouillon, white wine, and beef stock. Stir to combine.
Bring to a boil, remove from the stovetop, and place into the preheated oven.
Cook for about 2-3 hours or until the meat is tender.
During the last 20 minutes add the potatoes, combine and continue to cook until the potatoes become fork tender.
Oven Baked Beef Stew
Oven Baked Beef Stew recipe from Festival Foods.
Easy Beef Stew Recipe - How to Make Beef Stew The Easy Way in a Dutch Oven
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How to make beef stew!
Today I'm making the most delicious beef extremely earthy and hearty in a Dutch oven very fast and simple.
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INGREDIENTS!
1 pound beef
salt to taste
1 tsp sazon goya
1 tbsp creole seasoning
1/2 tsp Sazon Goya
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Pepper
1 tsp Italian seasoning
1/2 tsp oregano
1/4 tsp pepper
2 tbsp unsalted butter
2 cup of potatoes
1/2 cup of onion 1/3 cup celery
1/3 cup carrots
2 tbsp tomato paste
2 bay leaves
2 thyme Sprigs
1 tsp red wine vinegar
1 tsbp Worcestershire sauce
1 can diced tomato
2 tbsp of flour
48 oz beef broth
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How to Make Beef Stew in a Dutch Oven - The Basics on QVC
- Blue Jean Chef Meredith Laurence teaches you how to make your own homemade beef stew.
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Beef Stew
Serves 6 to 8
Ingredients:
3 tablespoons olive oil
3 pounds beef chuck, cubed (2 -inch cubes)
1 teaspoon salt
freshly ground black pepper
1 onion, chopped (about 1 cup)
3 cloves garlic, minced
2 tablespoons tomato paste
1 cup red wine
½ teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
2 tablespoons Worcestershire sauce
2 to 3 cups beef stock
8 small red potatoes, halved or cut into bite-sized pieces
3 carrots, peeled and sliced on the bias
1 cup pearl onions, defrosted if frozen
1 cup frozen peas
¼ cup chopped fresh parsley
Directions:
1. Pre-heat the oven to 275˚ F.
2. Heat a large Dutch oven or stockpot over medium heat. Add 1 to 2 tablespoons of olive oil and working in batches so you don’t overcrowd the pan, brown the beef cubes, seasoning with salt and pepper – about 8 minutes per batch. Set the browned meat aside.
3. Add the onion to the pot and cook until browned - about 5 minutes. Add the garlic and cook for another 30 seconds. Add the tomato paste and cook, stirring, for another minute or two. Then add the red wine and deglaze the pan by scraping up any browned bits on the bottom of the Dutch oven with a wooden spoon. Bring the liquid to a boil and let it simmer for a minute or two. Add the dried rosemary, dried thyme, bay leaf, and Worcestershire sauce and stir. Add 2 cups of the stock and return the liquid to a simmer again. While this comes back to a simmer, return the browned beef to the Dutch oven. Cover with a tight-fitting lid and transfer the Dutch oven to the oven for one hour.
4. Remove the pot from the oven and add the potatoes and carrots. Return to the oven for another hour, adding another cup of stock if necessary.
5. Meanwhile, heat a skillet on medium-high heat. Add the remaining tablespoon of olive oil and cook the pearl onions until lightly browned.
6. Remove the Dutch oven from the oven and add the browned pearl onions. Return to the oven for another 30 minutes. Stir in the peas and heat through for 3 to 4 minutes. Stir in the parsley and serve.