Beef Stew Recipes

Old Fashioned Beef Stew I

Here's the recipe from my 1974 Betty Crocker Book which is also falling apart. I love this book.

• 1/2 cup flour
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• 1 tsp. salt
• 1/4 tsp pepper
• 2 pounds beef stew meat (1 inch pieces)
• 2 Tbsp. shortening
• 6 cups hot water
• 3 pared medium potatoes (1 inch cubes)
• 1 medium turnip (1 inch cubes)
• 4 carrots (1 inch slices)
• 1 green pepper cut into strips
• 1 cup celery (1 inch pieces)
• 1 medium onion diced (1/2 cup)
• 1 Tbsp. salt
• 2 beef bouillon cubes
• 1 bay leaf

Mix flour, 1 tsp salt and pepper. Coat meat with flour mix, melt shortening in skillet then brown meat.

Add water to meat and boil, reduce heat, cover and simmer 2 hours. Stir in remaining ingredients and simmer 30 minutes or until veggies are tender.

If you want stew thick, shake 1 cup water and 2-4 T flour in a jar, stir into stew and heat to coil stirring constantly. Serves 6.

Hope this is the one you are looking for.

RoseMary

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Old Fashioned Beef Stew II

Ingredients

• 1 pound lean beef stew meat, cut into 1-inch cubes
• 12 ounces small potatoes, peeled and quartered
• 4 medium carrots, cut into 1/2-inch pieces
• 1 can cream of mushroom soup
• 1 envelope beefy onion soup mix

Directions

Add meat, potatoes and carrots into slow cooker. In medium bowl, combine soup, 1/2 cup water and soup mix. Pour mixture over meat and vegetables. Cover and cook on low 8 to 9 hours.

Makes 4 servings

By Connie from Cotter, AR

A winter family favorite!

Ingredients:

• 2 lb. beef stew meat, cut into 1" pieces
• 6 medium carrots, cut into pieces
• 3 stalks celery, cut into pieces
• 1 onion, sliced
• 3-4 potatoes, cut into slices
• 1 Tbsp. sugar
• 3 Tbsp. Minute Tapioca
• 2 tsp. salt
• 3 cup tomato juice or V-8 (I prefer V-8), enough to nearly cover veggies

Directions:

Place meat in 9x13 inch pan. Top with vegetables. Mix sugar, tapioca, and salt; sprinkle on top. Pour tomato juice over all. Cover tightly with foil. Bake at 300 F for 3 hours.

By Robin from Washington, IA

Ingredients:

• 2 lb. beef stew meat, cubed
• 6 carrots, sliced
• 4 potatoes, peeled, quartered
• 3 med. onions, quartered
• 1 cup diced celery
• 1 1/2 tsp. salt
• 2 Tbsp. tapioca
• 8 oz. can tomato sauce
• 16 oz. can tomatoes
• pepper, to taste

Directions:

Layer all ingredients beginning with meat. Save the tapioca to sprinkle over the top of all other ingredients. Put in 5 qt. kettle and tightly cover. Bake at 300 degrees F and do not peek until 5 hours have passed. Serves 8-10 people.

By Robin from Washington, IA

Ingredients:

• 3 Tbsp. flour
• 1 tsp. salt
• 1/2 tsp. celery salt
• 1/4 tsp. garlic salt
• 1/4 tsp. pepper
• 1/2 tsp. ginger
• 3 lb. chuck, cut in 2 inch cubes
• 2 Tbsp. bacon fat or shortening
• 1 can tomatoes (16oz.)
• 3 med. onions, sliced
• 1/3 cup red wine vinegar
• 1/2 cup molasses
• 6-8 carrots, cut in 1 inch pieces
• 1/2 cup raisins
• hot cooked rice

Directions:

Combine first 6 ingredients and sprinkle on beef cubes. Brown in hot fat in large heavy kettle or Dutch oven. Add next 4 ingredients and 1/2 cup water. Bring to a boil. Cover and simmer about 2 hours. Add carrots and raisins and simmer 30 minutes longer, or until carrots are tender. Serve over rice. 8-10 servings.

By Robin from Washington, IA

This is a great, hearty stew that will fill up your family and help warm them up this winter.

Ingredients:

• 2 lb. beef stew meat, do not brown
• 8 carrots, sliced thick
• 1 cup celery, chopped
• 1 can whole tomatoes (regular size)
• 1/2 pkg. onion soup mix
• 1/2 cup water
• 3 tsp. tapioca
• 2 slices white bread, cubed
• 1 tsp. sugar
• 1 tsp. salt
• dash pepper
• 1 pkg. frozen peas

Directions:

Combine all ingredients except peas and put in large greased baking dish. Bake, covered, in 250 degree F oven for 6 hours. The last 20 minutes, add frozen peas and bake uncovered, until done.

By Robin from Washington, IA

Love the big chunks of veggies in this stew.

Ingredients:

• 1 1/2-2 lbs. beef stew meat
• 8 carrots, peeled, cut into chunks
• 8 potatoes, peeled, cut into chunks
• 1 onion, sliced thickly
• 3 cans beef gravy
• 3/4 can water

Directions:

Grease 9x13 inch pan. Combine ingredients. Seal tightly with foil. Bake 5-6 hours at 250 degrees F.

By Robin from Washington, IA

Ingredients:

• 2 quarts water
• 1/2-1 lb. beef
• soup bone
• 12 whole allspice
• salt
• 3 peppercorns
• 1-2 small turnips, cut up
• 3 small carrots, cut up
• 1 small onion, cut up
• 5 medium potatoes, cut up

Directions:

Add beef and soup bone to boiling water. Cook and skim pot occasionally. Remove meat when tender and add allspice, peppercorns, turnips, onion, and carrots. Cook for another half hour and add potatoes. Add the cooked meat again. Continue simmering until vegetables are tender. Salt to taste.

By Robin from Washington, IA

Ingredients:

• 2 lbs. round steak, cubed
• onion (optional)
• 4 large potatoes, cubed
• 4 large carrots, chopped
• 1 can peas, with juice
• 1 can corn, drained
• 1 large or 2 small cans tomato soup
• celery salt
• salt and pepper, to taste

Directions:

Brown meat. Add onion, if preferred; add water and cover. Simmer until tender. Add potatoes and carrots. Cook until done. Add peas, corn, and soup. Season and serve when hot.

By Robin from Washington, IA

Ingredients:

• 1 1/2 lb. lean beef, cut in 1 1/2 inch cubes
• 2 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. basil
• 2 stalks celery, sliced
• 4 carrots sliced
• 2 onions, cut in 1/2 inch slices
• 1 can tomato soup
• 1/2 soup can water
• 3 potatoes, peeled and cubed

Directions:

Place beef in 3 quart casserole; need not brown the beef. Sprinkle with salt, basil, and pepper. Top with celery, carrots, and onions. Combine soup and water; pour over meat and vegetables coating all. Cover tightly and bake 3 hours at 350 degrees F. Add potatoes and bake 45 minutes longer. Serves 5.

By Robin from Washington, IA

Ingredients:

• 2 lbs. stew beef
• 1 (8 oz.) bottle Catalina dressing (8oz.)
• 2 cups water
• 4 small potatoes, cubed
• 1 1/2 cups sliced carrots
• 2 small onions, chopped
• 1/4 cup water
• 1/4 tsp. flour

Directions:

Marinate beef in dressing overnight. Drain, reserving marinade. Brown beef in saucepan. Add 2 cups water and marinade. Simmer, covered, for 2 hours. Add vegetables. Simmer until tender. Mix 1/4 cup water and flour in bowl. Add gradually to stew, stirring constantly. Bring to a boil. Cook until thickened. 8 servings.

By Robin from Washington, IA

Ingredients:

• 2 1/2 lbs. stew meat
• 2 cups carrots, chunked
• 2 cups celery, chunked
• 1 onion, diced
• 1 qt. canned tomatoes
• 1 (46 oz.) can V-8 vegetable juice
• 1/2 cup tapioca
• 7 potatoes, chunked
• salt and pepper, to taste

Directions:

Mix all well. Cover and bake at 250 degrees F for 8 hours.

By Robin from Washington, IA

Ingredients:

• 2 lbs. chuck, cut in cubes
• 2 cups onion, diced
• 2 cups potatoes, diced
• 2 cups carrots, large slices
• 2 cup celery, diced
• 1 small can sliced mushrooms
• 2 tsp. salt
• 1/2 tsp. pepper
• 5 Tbsp. tapioca
• 1 Tbsp. sugar
• 4 cups V-8 juice

Directions:

Put all ingredients in a Dutch oven or appropriate pan and bake at 250 degrees F for 5 hours.

By Robin from Washington, IA

Ingredients

• 2 lb. lean beef, cubed
• 1/2 cup butter
• 18 small whole onions, peeled
• 1 can tomatoes (reg. size)
• 1 tsp. pickling spices
• salt and pepper, to taste

Directions

Saute' beef in large skillet for 15 minutes. Add butter and cook for 5 minutes, browning on all sides. Place beef in large saucepan. Brown onions lightly in skillet. Remove onions and reserve. Add tomatoes to skillet; cook for 5 minutes. Pour over beef in saucepan. Add last 3 ingredients with 3 cups hot water, mixing well. Bring to a boil, cover and reduce heat. Cook for 1 1/2 hours or until meat is tender. Add onions. Cook for 1 hour.

By Robin from Washington, IA

Ingredients

• 1 1/2 lb. beef stew meat, cubed
• 1 onion, chopped
• 1 can mushrooms
• 4 beef-flavored bouillon cubes
• 4 Tbsp. quick cooking tapioca

Directions

Combine all ingredients with 3 cups water in large baking pan, mixing well. Bake, covered at 350 degrees F for 3-3 1/2 hours. Serve over rice.

By Robin from Washington, IA