Stew Recipes
COWBOY BEEF STEW – 2-1/2 to 3 hours
2-1/2 lb beef for stew, cut into 1" pieces
1 pkg (12 to 14 oz) dried bean soup mix with seasoning packet (not quick cooking)
2 Tbsp vegetable oil
2 cans (14-1/2 oz each) diced tomatoes with green peppers and onion, undrained
1 can (14 to 14-1/2 oz) beef broth
3 cups frozen diced or hash-brown potatoes, optional
- Soak beans according to package directions. Reserve seasoning.
- Coat beef with reserved seasoning. Heat oil in stockpot over medium heat until hot. Brown beef in batches. Pour off drippings.
- Drain beans; discard water. Combine beef, beans, tomatoes and broth in pot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
- Add potatoes; simmer, uncovered, 5 to 7 minutes or until potatoes are tender, stirring occasionally.
6 to 8 servings
SAVORY BEEF STEW WITH ROASTED VEGETABLES – 2-1/4 to 2-3/4 hours
1-3/4 to 2 lb beef for stew, cut into 1" pieces
1 Tbsp olive oil
3 cloves garlic, minced
1 can (14 to 14-1/2 oz) beef broth
2 tsp dried thyme
1 Tbsp cornstarch dissolved in 2 Tbsp water
2 tsp balsamic vinegar
3 cups cooked couscous
Roasted Vegetables:
12 medium mushrooms
6 plum tomatoes, quartered, seeded
3 small onions, quartered
1-1/2 Tbsp eacholive oil and balsamic vinegar
- Heat 1 Tbsp oil in stockpot over medium heat until hot. Brown beef with garlic in batches; season with salt and pepper. Pour off drippings.
- Combine beef, broth and thyme in pot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
- Meanwhile heat oven to 425°F. Toss vegetables with 1-1/2 Tbsp oil and vinegar; place in lightly oiled jelly roll pan. Roast in 425°F oven 20 to 25 minutes or until tender.
- Stir cornstarch mixture into stew; simmer and stir 2 minutes or until thickened. Stir in vegetables and 2 teaspoons vinegar. Serve with couscous.
4 to 6 servings
