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Beef Stew Recipes

Here is a collection of beef stew recipes from Quick Easy Recipes. Please enjoy these recipes and if you have any favorite stew recipes that you would like to share with our many visitors please send them to us and we would be happy to include them in our collection.

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On Feb 05, 2005, Teresa Davis from the United States sent us another entry for our beef stew recipes.

BRUNSWICK STEW

Ingredients and Instructions:

  • 1 large can (24oz.) Castleberry’s® Brunswick Stew Chicken & Beef
  • 1 small can (10 oz.) Castleberry’s® Bar-B-Q Beef
  • 1 small can (10 oz.) Castleberry’s® Bar-B-Q Pork
  • 2 cans (16½ oz.) cream-style corn
  • 1 can English peas (14 oz.) - drained
  • ½ cup Bar-B-Q sauce (Kraft® original)
  • 1 can tomatoes (14.5 oz. - diced)
  • 2 tablespoons lemon juice
  • Pepper (I slightly cover the entire top with pepper)

    Mix all together and simmer.

    Beef Stew

  • 2 pounds stewing beef
  • 1/4 cup butter
  • 2 medium onions (chopped)
  • 1/4 cup wine (optional)
  • 1/4 teaspoon thyme
  • 1 clove garlic
  • salt
  • pepper
  • 2 carrots (chopped)
  • 1 cup peas
  • 1 cup celery (chopped)
  • 1/4 cup flour

Cube the stewing beef and brown in butter. Add onions and cook until onions are transparent. Add 3 cups water, wine, thyme, garlic, and salt and pepper to taste. Simmer for about 30 minutes. Add carrots, peas, and celery. Simmer for another 20 minutes. Thicken gravy with flour and 1 cup of water. Add more seasonings if desired. Simmer for 5 more minutes.
This beef stew recipe will serve 4 to 6.


Beef Stew Recipes

  • 1/4 cup flour
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 pounds beef chuck, cubed
  • 1/2 cup salad oil
  • 2 pounds onions (sliced)
  • 1 clove crushed garlic
  • 1 can light beer
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon steak sauce
  • 2 pounds potatoes (peeled and quartered)
  • 1 1/4 cups peas

Combine flour, salt, and pepper and use to well coat the meat. Add 1/4 cup hot oil to the stewing pot and saute the onion and garlic until tender (approx. 10 min.). Remove and set aside. Add the remaining oil to the stew pot and brown the beef on all sides. Add onion and garlic, beer, soy sauce, Worcestershire, steak sauce, bay leaves, and thyme. Stir well. Heat stew to boiling and then reduce heat. Simmer covered for 90 minutes. Add potato and simmer, covered for another 20 minutes. Add peas and simmer, covered for another 10 minutes. Add salt to taste.
This beef stew recipe will make a huge pot of stew and would be best used when you have a large group to feed or to leave on the stove during a hunting trip.


Vegetable and Beef Stew Recipes

  • 6 tablespoons salad oil
  • 3 pounds beef chuck (cubed)
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 cup chopped celery
  • 2 tablespoons finely chopped parsley
  • 1 clove diced garlic
  • 1 (8-ounce) can of tomato sauce
  • 1 cup red wine
  • 2 beef bouillon cubes
  • 1 1/2 tablespoons salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon thyme
  • 1 bay leaf
  • 6 small potatoes, peeled and halved
  • 6 medium carrots, peeled
  • 6 peeled white onions
  • 1 tablespoon flour

Heat oil in a stew pot and brown beef well on all sides. Remove and set aside. Add chopped onion, green peppers, and celery to pot and saute until tender (approx. 10 minutes). Add beef, parsley, garlic, tomato sauce, wine, bouillon cubes, salt, pepper, thyme, bay leaf, and 2 cups water. Bring to a boil. Reduce heat and simmer, covered for 75 minutes. Add potatoes, carrots, and onions. Simmer, covered for another 1 hour. Mix flour with 2 tablespoons of cold water and add. Simmer for 10 minutes to thicken.
This beef stew recipe will serve 6 to 8.


Veal Stew

  • 1 tablespoon butter or margarine
  • 2 pounds veal shoulder (boned and cubed)
  • 2 1/2 cups boiling water
  • 1 package onion salad-dressing mix (3/4 ounce)
  • 3/4 teaspoon salt
  • 1/2 teaspoon marjoram
  • 1 1/2 cups chopped carrots
  • 1 cup chopped celery
  • 3 cups yellow squash
  • 1 1/4 cups peas
  • 1 tablespoon flour

Melt butter in a stewing pot and brown veal well on all sides. Gradually mix in boiling water, salad-dressing mix, salt, and marjoram. Bring to a boil and then reduce heat and simmer, covered for about 30 minutes. Add celery and squash and cook for 10 minutes. Add peas and cook until vegetables are tender (approx. 15 minutes). Mix flour with 2 tablespoons of water until smooth. Stir into stew and heat to boiling until stew slightly thickens.
This beef stew recipe will serve 6.


Beef Stew Recipes

  • 1 1/2 pounds stewing beef (cubed)
  • 2 large onions (peeled and sliced)
  • 2 large carrots (chopped)
  • 1 or 2 cloves crushed garlic
  • 1 1/2 ounces of butter
  • 2 level tablespoons tomato puree or ketchup
  • 1 bay leaf
  • pinch powdered cloves
  • pinch powdered ginger
  • pinch cayenne pepper
  • seasoning
  • 1 tablespoon lemon juice
  • 3/4 pint water
  • 2 beef bouillon cubes
  • 1 tablespoon flour

Melt the butter in the stew pot and add beef, onions, and carrots. Stir and saute for several minutes. Mix in the tomato puree, bay leaf, spices, seasoning, lemon juice, and 3/4 pint of water. Bring to a boil and then reduce heat and cover. Simmer until tender (approx. 2 1/2 hours.) Mix flour with 2 tablespoons of water and add to the stew. Increase heat to a boil for several minutes and stir well to thicken. Add seasoning to taste.
This beef stew recipe will serve 4 to 6.

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