Beef stew

[Henryk]

Got some Angus beef stew chucks and fried then cleared the centre of the large frypan, and fried chopped onion and green pepper, when browned add a load of paprika powder and beef stock and simmer, a bit later add peas and carrots and let simmer for hours. I had a can of sliced mushrooms so added them in. When ready thicken with some flour that was added to water, have over wide flat German egg noodle. Kinda like a Hungarian beef stew.

 

[Furrymama]

Here's the version I make.

Best Beef "Stew"

Servings: 10 1 cup servings

Ingredients

• • 2 1/2 lb beef chuck under blade pot roast boneless, chopped into 2-bite size pieces
  • 5 medium baking potatoes, chopped
  • 1 cup merlot wine (or low sodium V8 juice)
  • 28 oz can diced tomatoes
  • 4 large carrots, chopped
  • 1 large onion, chopped
  • 1 bay leaf
  • Salt and fresh ground pepper
  • 2 TB minced garlic
  • 2 TB canola oil

Steps

1. • pour oil into large pot.
   • put beef in pot and sear on all sides, until mostly cooked to your liking.
   • put in onions and cook until mostly soft
   • place beef and onions aside.
   • put potatoes in pot and cook until mostly fork tender
   • put ALL ingredients in pot and bring to boil
   • reduce heat to low and simmer for 30 minutes until done to desired tenderness.

 

[Andi64]

@Furrymama Looks nice!
One suggestion: I would take out the meat after the sear and put it aside, because it might be overdone when cooking it with the onions and veg. So I'd rather sear the meat, take it out and roast the onions, carrots and potatoes like a mirepoix. Then back in with the meat and finish them off with the merlot together. Let it bubble for a while and scratch all those tasty bits from the bottom. In go the tomatoes and then a nice low simmer for a good while. Potatoes do not cook well in acidic enviroments like tomatosauce (or wine). So your advise to get them fork tender before is very valid.
One question: I'm European, so what and how much in gramms is a TB?

 

[Furrymama]

@Furrymama Looks nice!
One suggestion: I would take out the meat after the sear and put it aside, because it might be overdone when cooking it with the onions and veg. So I'd rather sear the meat, take it out and roast the onions, carrots and potatoes like a mirepoix. Then back in with the meat and finish them off with the merlot together. Let it bubble for a while and scratch all those tasty bits from the bottom. In go the tomatoes and then a nice low simmer for a good while. Potatoes do not cook well in acidic enviroments like tomatosauce (or wine). So your advise to get them fork tender before is very valid.
One question: I'm European, so what and how much in gramms is a TB?

@Andi64..1 Tablespoon (US measurement)=15 grams (Euro measurement).

 

[Henry (thinman)]

In a large caste iron fry pan browned some beef chunks then added a lot of water, tablespoon of paprika and tablespoon of pasta sauce and will simmer for about 3 hours, add mushrooms from a can when the water cooks down, then add gravy made from Bisto's granules, will have this on fries made from old potatoes, I cut the spudz then massage a little oil on them and bake at 465° hot oven till brown, flip occasionally.

 

[judith75hodges]

Got some Angus beef stew chucks and fried then cleared the centre of the large frypan, and fried chopped onion and green pepper, when browned add a load of paprika powder and beef stock and simmer, a bit later add peas and carrots and let simmer for hours. I had a can of sliced este enlace mushrooms so added them in. When ready thicken with some flour that was added to water, have over wide flat German egg noodle. Kinda like a Hungarian beef stew.

The combination of Angus beef stew chunks with paprika, onions, green pepper, and beef stock creates such a rich and flavorful base, perfect for a Hungarian-style beef stew. The addition of peas, carrots, and sliced mushrooms adds both texture and depth to the dish, making it even more comforting. Using flour and water to thicken the stew is a great way to create that nice, smooth sauce that pairs so well with the wide, flat German egg noodles. The long simmering process really helps to develop those deep flavors and tenderizes the beef perfectly. It’s definitely a dish that warms you up and feels like a cozy, satisfying meal.