WONDERFUL, EASY BEEF STEW!

[polkanut]

I have my 5qt Magnalite dutch oven full and in the oven right now as well.  I added a 1/2 tsp. onion powder, and 1/2 tsp. garlic powder to the tomato juice and stirred it in until it was dissolved into the juice before pouring over the contents of the pot.  The temp only reached about 10 degrees Fahrenheit here today so this will be a nice warmer upper tonight.

 

[strongenough78]

Mmmmmmm!

<span style="font-family: georgia,palatino; color: #990000;">Here's the finished outcome. This was 4.5 hours in, I put it back in for another half hour. This looks to die for!!! Thank you Norgeway for posting this recipe, I've already shared it with my BFF!</span>

 

[strongenough78]

WOW!!!!

<span style="font-family: georgia,palatino; color: #ad0000; font-size: medium;">Ok, I'm not just saying this, but this has got to be the best stew I've ever had! Dinty Moore ain't got nothin on this! Thanks again for posting Norgeway!!!</span>

 

[jamiel]

I made it in the pressure cooker yesterday and it was good. No thickener used; I did brown the beef, 25 minutes under pressure, used a waterspray to open the pressure cooker, tossed in 4 small potatoes quartered and a handful of mushrooms, then brought it to pressure again for 5 minutes. MM MM good. It could have used a little garlic and a couple Tblsp of tapioca, but I didn't want it to burn on the bottom.

Definitely a keeper!

 

[tolivac]

Just a question-could this stew be prepared in a crock pot instead of a pot and oven?Less power consumed.

 

[polkanut]

I made this last night and our house guest was floored at how easy, and delicious it was.  THANK YOU, HANS!  I did cheat though, I used the Freshlike frozen vegetables for stew, and it worked perfectly.  Just put the frozen veggies in as you would fresh ones.  The potatoes did turn to mush just like fresh ones. 

 

As for the crock pot, according to the recipe above from the Rival Crock Pot booklet that Doug posted, this can be done.  The recipe says 10-12 hours on low.

 

[strongenough78]

How weird, my potatoes didn't get mushy at all. A few people have said theirs have. And I layered it exactly like it said and they came out perfect. Hmmm ah well.

 

[frigilux]

I made the stew for dinner tonight, and it was great! I cooked it for 4-1/2 hours and the meat was very tender. The potatoes--I used peeled russets--were well done, but not at all mushy or falling apart. I added a couple of bay leaves, some ground black pepper, and used four large potatoes cut into eighths. I'll definitely be making this stew again.

The whole house smelled wonderful, too.

Thanks for sharing the recipe, Hans.

 

[strongenough78]

Frigilux.....

<span style="font-family: georgia,palatino; color: #800000; font-size: medium;">Wasn't the aroma just intoxicating? That's a scent I'd love to see put into a candle or an Airwick oil plug in.</span>

 

[circlew]

Freezable?

I'm thinking about making this as it does sound good. However, I'm not supposed to eat much beef due to health concerns, and I know too much of it would go to waste. Can this be frozen with success? Or will that ruin the texture of the vegetables?

 

[retropia]

I frequently freeze individual servings of the crock pot recipe version, and it reheats just fine. No potatoes in mine, however.

 

[frigilux]

Tom---You can portion, then freeze the stew, but the potatoes will get spongy/watery upon reheating. If that doesn't bother you, then go right ahead. I froze several portions of the stew in GladWare containers. I don't mind if the potatoes get a bit mushy. It still tastes good!

 

[maytagbear]

Or, this is what I do, sometimes---

If I have leftovers, I sometimes portion them into Glad Ware or similar, and give them to friends.

For some reason, potatoes in HOME freezers don't freeze particularly well.

Lawrence/Maytagbear

 

[wmlask]

Nice and Easy

I made this stew but added a bay leaf. I also used russet potatoes and left them in pretty large chunks. It all came out perfectly. Next time I will mix the tapioca with the tomato juice, I noticed that some of it did not settle down into the sauce and it could have been a bit thicker. It was baked in a round LeCreuset dutch oven. Overall, this is very simple and tasty. I will be making it again.
Thanks for posting this.

 

[circlew]

Thanks for the response. I figured the potatoes would be the problem with freezing it. May make some later this week.

 

[aeoliandave]

Cold snap is right! It's been -8 F for 3 days now with winds drifting the powder snow into shapely dunes. You know its cold when the snow squeeks.

Crock Potting this stew right now on slow overnight.
Since I loathe onions in any form but powdered essence, I substituted whole baby mushrooms. My top layer is always celery hearts and leaves because they look purty.

After overnight on low, usually I strain & drain the juices and stock into a second pot, thicken and re-season, pour it back in and mix. Hoping the tapioca will make re-thickening unnecessary this time.

Dave