Beef Stew Recipe: Crock Pot Beef Stew

Crock Pot Beef StewYou can either cook this beef stew recipe in a crock pot on Low Heat for eight hours or on High Heat for four hours, depending on your schedule. Either way, the meat will come out tender and juicy and the vegetables will disintegrate into the sauce and create a mouthwatering healthy dinner dish. This is the best way to make tough cuts of beefs into something so tender it melts in the mouth. Designed for the busy lifestyle, this recipe uses canned tomato soup to give the stew savory and tangy flavor. You can also make your own tomato soup or use leftover tomato soup to make healthy meals. Spice it up with some chili powder or cayenne if you desire something hot.

Beef used for stewing are typically cut from beef round or chuck parts. Beef short ribs or beef shanks are also great, whether boneless or bone-in. Shank cross cuts make hearty beef stews. To make sure the meat cooks evenly, buy pieces of beef that are of the same size and kind. You can also cut large pieces to match the smaller sizes. Before placing the beef in the crock pot for stewing, they need to be browned first in the skillet so as to seal in their moisture, retain their structure, and give them a nice color.

Ingredients: 2 lbs. stewing beef, cubed, 1 cup sliced carrots, 3/4 cup chopped onions, 2 large potatoes, sliced, 1/4 lb. fresh mushrooms, sliced, 1 can (15 oz.) tomato soup, 1 cup water, salt and pepper to taste

Preparation Instructions: Crock Pot Beef Stew recipe

Brown stewing beef in a skillet on medium-high heat. Put beef in crock pot. Cut up the vegetables. Add them to the crock pot. Add tomato soup, water, salt and pepper and stir. Cover crock pot and cook for Low Heat for 8 hours or on High Heat for 4 hours.

Use a heavy pan and little oil when browning the beef. Pat the beef dry before browning and cook them in the skillet in batches. Don’t overcrowd the beef pieces in the pan since this promotes uneven cooking and steaming, which inhibits browning. Once the beef are browned, all you need to do is place them in the crock pot with the chopped vegetables, tomato soup, water and the rest of the ingredients and wait for them to cook. Even novice or first-time cooks can make this delicious and easy beef stew!


Beef Stew Recipe: Beef Stew with Peas

Beef Stew with PeasThe ultimate comfort food, beef stew recipe warms the soul and replenishes the heart. This is a simple recipe for stew flavored with split peas. Other ingredients used to make this savory and tasty stew include onions, carrots, turnips, potatoes, and salt and pepper to taste. Stew is the perfect method for tenderizing otherwise tough cuts of meats. Its inexpensive yet never fails to satisfy and uplift any dour mood. Cooking even the toughest inexpensive meat slowly for long hours over a low fire will turn it into a melt-in-your-mouth dish for a memorable healthy dinner  meal.

To keep the meat juicy and moist even after hours of cooking, a crucial method that you shouldn’t neglect is browning the meat in hot oil before adding the liquid to simmer the meat. The beef pieces should be dredged in flour and browned on all sides to give it a nice color. The flour also helps to thicken the stew as it cooks. Another crucial factor to consider when making healthy recipes stews are the kind of pan you will use. The best kind of pans for stewing is a Dutch oven, cast iron, or a slow cooker. The pan must be heavy bottomed so that it won’t burn the ingredients even after long hours of cooking and will distribute the heat evenly throughout.

Ingredients: 28 3/4 oz. beef stew meat, 5/6 cup cold water, 1 large chopped onion, 4 tablespoon oil, 1 tablespoon salt, 1 teaspoon pepper, 1 slice carrot, 1 small turnip, sliced, 2 medium potatoes, 2 cups split peas

Preparation Instructions: Beef Stew with Peas Recipe

Season the chopped beef meat with salt and pepper. Set aside. In a saucepan, heat the oil. Dredge the beef in some flour. Add the beef to the pan, cooking every side until browned. Add the water and cook for 2-3 hours. Fill a separate saucepan with water, add the peas, and cover. Bring to a boil. Keep the meat covered with water and, when half-done, add the vegetables, cut fine, and the seasonings. Remove the meat and place in a serving platter. Rub the peas through a puree strainer and, after removing the fat from the meat liquid, add the peas to the latter. Serve hot.

This is a very basic recipe that does not even require too much seasoning or herbs. The flavor will come from the meats and the vegetables, which fuse together and mingle to create a fantastic tasting dish. Once the meat is melt-in-your mouth tender, the liquid is strained and set aside so that it can be made into a thicker gravy flavored with the boiled peas, which are passed through a sieve and made into a puree. You can pour the resulting gravy over the meat when you serve the stew or you can serve the gravy separately from the beef.


Beef Stew Recipe: Irish Beef and Beer Stew

Irish Beef and Beer StewCooked in Irish beer and beef stock, this beef stew recipe makes a hearty and unforgettable meal. It also makes the perfect healthy dinner for celebrating St. Patrick’s day. This recipe calls for a stout beer like Guinness Stout, which makes a mouthwatering delicious Irish stew. The stews is flavored with bay leaves, thyme, rosemary, and parsley, and includes carrots and yellow onions.

When making easy healthy recipes stews, use pre-cut beef slices that are labeled for stew. These are typically cut from beef chuck or round. Look for pieces that are uniform in size and are well trimmed so that they cook evenly. Beef shanks cross cuts and beef short ribs are also suitable for stewing, and are available with or without the bones. Take note that the bones also add tremendous flavor and make a more delicious stew.

In this recipe, the beef cuts are dredged in flour first and sautéed in hot oil to seal in their moisture and flavor and make them juicy and tender even after hours of cooking. This also gives them a nice brown color. Brown the beef in batches if they don’t fit the pan. Avoid overcrowding, which will inhibit browning and make the cooking uneven. The stew is cooked in the oven for two hours at 275 degrees F. Use a casserole dish or Dutch oven, which is designed for slow and long cooking. The pot should also have a tight lid, so that the steam will circulate inside the pot and tenderize the beef. Don’t unnecessarily lift the cover when cooking the beef stew, as this will slow down the cooking process.

Ingredients: 2 tablespoons olive oil, 3 bay leaves, 2 lbs. beef stew meat (1 ½ in. cubes), 1 large yellow onion (chopped), 2 garlic cloves (chopped), 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 to 3 tablespoons + all-purpose flour, ¼ cup beef stock, ½ cup stout beer, 1 tablespoon chopped parsley, ½ lb. carrots (sliced), Salt, Pepper (freshly ground)

Preparation Instructions: Irish Beef and Beer Stew Recipe

Preheat the oven to 275 degrees F. Dredge the beef in some flour. Place a 6 quart stove top casserole over medium high heat. Add the oil. Add the bay leaves and cook for 30 seconds. Add the beef, browning on all sides. Add the onion and cook until tender. Reduce the heat to low and add the garlic, thyme, rosemary, and flour, stirring until smooth. Add the beef stock and stout, simmering and stirring until thickened. Add the parsley and carrots. Cover. Place the casserole in the oven for 2 hours, stirring twice. Season with salt and pepper before serving.

Serve Irish beef and beer stew with some baked or mashed potatoes, as well as ice cold beer. This dish is also delicious with hearty red wine like Merlot, Cabernet Sauvignon, Shiraz or Pinot Noir.