Good and Easy Beef Stew.

[norgeway]

I made this for dinner tonight, it's one of my favorites,,Easy too because you don't have to brown the beef.
3 pounds lean stew beef
6 carrots
3 stalks celery
1 onion sliced
3 potatoes quartered
2 tsp sugar
2 tsp salt
2 TBSP tapioca
1 1/2 cups tomato juice
Put ingredients in heavy covered casserole " I use a Le Cruset iron casserole",place in order given...Meat first ETC, sprinkle sugar ,salt and tapioca over the top and pour tomato juice over top, cover and bake 5 hours at 250,This is another winner from Betty Feezor. Ps...I sprinkle the top with black pepper also.

 

[mrb627]

Winter Warmer

This sounds like a great dinner on a cold day.

Thanks for posting.

Malcolm

 

[kevin313]

Sounds like another winner from Betty Feezor!

Can't wait to make - this will be a perfect cold weather dish - thanks, Hans!

 

[xraytech]

I love this stew recipe, someone posted it a year or so ago. I make it fairly often. I use my 6 qt Rena Ware to make it.

I wonder if this recipe would turn out in a slow cooker

 

[hunter]

possibly and definitely in a Nesco

I don't have a Crockpot or similar but I do have a Nesco (2 of them actually, 6 and 18 quarts). THey'd do great in that.

 

[mrb627]

Tomato Juice?

Did you use something like V8 for the tomato juice?

I wonder if a 12oz can of unseasoned tomato sauce would make a difference.

Malcolm

 

[norgeway]

Just!

Plain tomato juice, I bet tomatoes or sauce would work just fine, never thought of V8...mainly because I think its awful..LOL!

 

[kenmoreguy64]

Sauce vs. Tomato juice vs. V8, etc

My Mom has been using a variant of this recipe for a long time, but hers has stewed tomatoes, undrained and no tomato juice.

I think the general idea is something tomato-based combined with a liquid. The tomato flavors what becomes the gravy, and the liquid is needed so it can be soaked up by the tapioca, again as part of the gravy. Where the two come from I don't think is that important.

V8 might make an intersting variation with more vitamins and slightly different flavor for the gravy. It is worth a try! I just bought another bottle of tomato juice last weekend for another stew before it's too warm for it.

Great recipe Hans!

Gordon

 

[strongenough78]

I've made this for family and friends twice and they all loved it! Thanks for posting it again! I also like to mix in some minced garlic with the meat before adding the rest.

 

[mattl]

I make make something  similar to  that recipe, I call it easy vegetable beef soup, though it's almost a stew.  I haven't made it in a few months since I'm mostly vegan, but may revive it with some other protean.

 

Here is my take on it:

 

1 lb beef soup bones

1 lb cubed beef of any kind

1 Bag frozen Freshlike mixed vegetables

2-3 potatoes cubed

1/2 bag  frozen pearl onions

Handful of Barley

1 Qt. canned tomatoes.

Mrs. Dash and salt to taste

 

Place in slow cooker in order listed, cook 6 to 8 hours on low, or 4 hours on High

 

[mrb627]

My Thoughts Exactly

I think V8 is just plain gross. Would rather use a sauce (non spaghetti) instead.

Malcolm

 

[maytagbear]

Variations of this have existed for

ages.

One version is called "Rest Alot Stew."

It honestly is not a favourite of mine, but it's way better than another peanut butter sandwich.

I have found that adding a teaspoon to not quite a tablespoon of Lea and Perrins sauce in the beginning makes a good difference, as does adding a teaspoon (no more, if adding Lea and Perrins!) of soy sauce. Both add a beefy flavour that you don't get by skipping the browning (of the beef cubes!) Or, if you keep it (I don't,) A-1 sauce.

Going back to bed alone! Still getting over the flu.

Lawrence/Maytagbear

 

[strongenough78]

I'm making this today, just got it in the oven about 10 minutes ago. I can't wait!

 

[hooverwheelaway]

So, if I did this in a Crock Pot, I'd just set it to "High" for the 5 hours?

 

Sounds really good!!  I will have to try it...

 

[polkanut]

V-8 juice adds a little different twist to the flavor in a very delicious way.  Lawrence is also right about adding worcestershire sauce or soy sauce, they too add a nice little something to the overall flavor composition.

 

[retro-man]

Usually don't have the time to cook something that long, so I started years ago to make beef stew in the pressure cooker. 10 lbs of pressure for 30 - 40 minutes and the meal is ready. Everyone raves about it and asks how many hours did this take to cook and they are amazed that it was less than 45 minutes. I can make it in total time prepping and cooking in a little over an hour.
Jon

 

[hunter]

pressure cookers are miracle devices

But y'all know I already think that.

 

[dirtybuck]

Lawrence:

I (and I'm sure the other people on here) wish you a fast and speedy recovery.

 

[MrX]

Here's my recipe

This is how I do it, it's a recipe that my grandmother always made.

You need:

Main ingredients:

4lb of good quality steak.
2 reasonably sized white onions.
4 sticks of cellery
15 or so button mushrooms.
At least 6 carrots (or 12+ baby carrots peeled and not sliced)

Other ingredients:
Chopped fresh parsely
Chopped fresh thyme
A few bay leaves
10 cloves of garlic, peeled and crushed.
1/2 bottle of red wine.
Similar amount of beef stock.

Method:

1. Brown the beef in olive oil.
2. Remove the beef, and put it on a plate, but keep the oil.
3. Add the onions and garlic and fry until golden brown.
4. Add the other vegetables.
5. Add the browned meat.
6. Add the herbs and bay leaves.
7. Cover with red wine and stock.
8. Gently bring to the boil.
9. Reduce heat, cover and stew / simmer for at least 1.5 hours. Stiring occasionally.
10. If you like it thickened, add some cornflour paste before simmering, or add some fairly finely chopped potatoes to the vegetables before this stage.

Serve with freshly mashed potatoes or boiled potatoes.