How to make Beef Stew
4 stalks celery
2 bay leaves
3 to 4 potatoes chopped
1butternut squash chopped
1bag green peas
1frozen bag carrots
1/4 cup red wine
1-32 oz beef broth
3beef bullion cubes
1green pepper chopped
1 packet beef stew seasoning pack
Oil to coat pan
Salt, pepper, garlic powder, parsley flakes red pepper flakes
Crushed tomatoes half can
2 heaping teaspoons tomato paste
God bless enjoy
Hearty Beef Stew Recipe CaribbeanPot com
Classic beef stew recipe. Learn how to make a fantastic beef stew with step by step instructions by award winning cookbook author Chris De La Rosa. A wonderful one pot dish for those cold wintry nights, when you just want a comforting meal.
For this beef stew you'll need...
2 lbs beef (cheap cut)
1 table spoon olive oil
1 tablespoon butter (unsalted)
1 large carrot
8-10 small potatoes
1 bottle red wine (dry-750 ml)
1/2 teaspoon sea salt (adjust)
1/4 teaspoon black pepper
1 tablespoon flour
2 cloves garlic
1 large onion
4 sprigs thyme
1/4 teaspoon dried pepper flakes
2 bay leaves
2 cups mushrooms (small whole)
1 teaspoon sugar
1 tablespoon chopped parsley
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Carne Guisada or Puerto Rican Beef Stew
Hi and welcome back! Today I made for you Carne guisada, or Puerto Rican beef stew.
Here are the ingredients:
3 lbs of beef stew meat
1 8oz can of tomato sauce
1 packet of Sazon Knorr or Goya
3 large potatoes diced
1 cup of carrots
2 bay leaves
4 garlic cloves
1 handful of fresh cilantro
1/4 cup of olives
4 cubes of sofrito or 4 tablespoons You can watch me make sofrito here:
1 teaspoon of cumin and oregano
Adobo Goya to taste
2 tablespoons all purpose flour
3-4 cups of water
2-3 tablespoons of canola oil
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Classic Beef Stew Recipe For Dinner - Natasha's Kitchen
Our Family’s Classic Beef Stew. The beef is so tender and just melts in your mouth! Every bit of this beef stew is infused with wonderful flavor from slow roasting in the oven.
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INGREDIENTS for Classic Beef Stew Recipe:
6 oz thick sliced bacon chopped into 1/4 wide strips
2 - 2 1/2 lbs boneless beef chuck or good quality stew meat trimmed and cut into 1 pieces
Salt and ground black pepper to taste
1/4 cup all-purpose flour
2 cups good red wine such as Soft Red or Pinot Noir (see note above)
1 lb mushrooms thickly sliced
4 large carrots peeled and cut into 1/2 thick pieces
1 medium yellow onion diced
4 garlic cloves chopped
1 Tbsp tomato paste
4 cups low sodium beef broth or beef stock
2 bay leaves
1 tsp dried thyme
1 lb small potatoes new potatoes, or fingerling, halved or quartered
Greek Style Beef Stew with Roasted Red Peppers & Mushrooms
1 cup olive oil
2 pounds boneless beef cubes
3 onions, chopped, about 1 pound (780 grams)
6 garlic cloves
2 tablespoons balsamic vinegar
14 ounces canned tomatoes, pureed
1 bay leaf
2-3 teaspoons dried crushed oregano
¼ teaspoon crushed red pepper flakes, optional
Salt and freshly ground black pepper, to taste
2 pounds red bell peppers (4 large peppers), seeded and cubed
10-12 small mushrooms (8 oz./230 grams), sliced
Preheat the oven to 500 °F, 260 °C.
Place a baking tray in the oven to heat up.
Drizzle ½ cup olive oil over beef and season with salt and black pepper. Mix well to combine.
Place the beef in the heated tray in one even layer and roast in the oven for 15-20 minutes or until brown.
Combine the chopped onions, garlic, and ¼ cup olive oil in a pot and cook over medium heat about 10-15 minutes or until soft and golden.
Add browned beef, tomatoes, bay leaf, vinegar, and spices, pour enough water to just cover the meat. Bring to a boil. Cover the pot and simmer over medium low heat, stirring often, for about 45 minutes. Check for doneness. Add more water if needed. Cook about 15-20 more minutes or until sauce reduces and meat is tender.
Place the sliced mushrooms in a baking pan in one even layer. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Mix well to combine. Roast at 500 °F for 10 minutes or until browned. Transfer the mushrooms to a bowl and set aside.
Place the cubed red peppers in the same baking tray, drizzle 2 tablespoons olive oil and season with salt and pepper. Mix well to combine and spread them in one even layer in the pan. Roast at 475 °F (250 °C) for about 20 minutes or until softened and slightly charred.
Stir in the roasted bell peppers along with the roasted mushrooms. Stir and warm through about 2 minutes.
Serve over mashed potatoes, with toasted bread, or with a rice pilaf.
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Delicious Chinese Beef Brisket Stew 萝卜焖牛腩 (Slow Cooker Recipe) Cantonese Beef Brisket With Daikon
Chinese Beef Brisket is delicious with daikon radish. 萝卜焖牛腩 Extra tender and delicious because it is cooked in a slow cooker. You can use a regular pot to cook this tasty recipe.
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Recipe is below:
DELICIOUS CHINESE BEEF BRISKET STEW
Traditional ingredients bring out the flavor of the beef brisket and the daikon radish. The secret to this delicious recipe is a traditional ingredient. It's called fermented tofu. It's also called fooyi or fooyu. It's also called wet bean cake or wet bean cheese. This fermented tofu adds a nice salty and savory flavor to this tasty Chinese stew.
Beef Brisket And Daikon Radish
3 lbs. beef brisket
1 large daikon or 2 small daikons
5 tablespoons cooking oil + 1 tablespoon cooking oil
1 tablespoon ginger pieces
1 tablespoon chopped garlic
3 to 4 cups water
3 tablespoons light soy sauce
2 tablespoon Chinese oyster sauce
1 teaspoon sesame oil
1 to 3 tablespoons Shaoxing Chinese cooking wine
2 bay leaves
3 cubes fermented tofu (also called fooyi or wet bean cake)
1 to 2 teaspoons salt
2 tablespoons cornstarch in 1/4 cup water
Bring a pot of water to a boil. Put beef brisket in the water and boil for 10 to 15 minutes to get rid of some of the fat and impurities. Rinse beef brisket under cold water. Cut beef brisket into cubes, about 2 inch square.
Peel daikon with a potato peeler or knife. Cut the front and back ends off. Cut daikon to large chunks, about 2 inch square.
In a wok or pan, preheat a pan at medium heat. Add 5 tablespoons cooking oil. Add ginger and garlic pieces. Briefly stir fry. Add the beef brisket and stir fry for about 2 to 3 minutes.
Put the beef brisket into a slow cooker. Add water. Put all the ingredients into the slow cooker except the salt and daikon. On the slow cooker, set the heat setting on low setting. Cook for 4 hours at low setting. Put the daikon in about half way through, about the 2 hour mark.
Before serving, skim the fat off the surface. To thicken sauce, add cornstarch solution and stir until desired thickness of sauce is reached. Serve with steaming white rice to soak up the tasty sauce. Enjoy!
To cook this recipe on a regular stove, follow the above steps, except the cooking time is reduced to 1 1/2 to 2 hours at medium heat. On a regular stove, daikon is cooked in 1 hour at medium heat. Cook longer for more tender daikon. Enjoy!
Traditional Beef Stew Recipe
calf stew dinner, detailed recipe
the amount of food in this video is enough for 8 people
beef stew in a clay pot to be cooked
ingredients for making veal stew
1 kilogram of veal to be used
a little animal fat
shallot on a plate
green pepper on a plate
1 or 2 potatoes
black pepper, cumin
chili peppers, bay leaves and thyme
prepare the meat in large form
add the chopped meat to the boiling water
the purpose here is to wash the meat with boiling water
After 5 minutes, remove the meat from the water and add to the strainer
Add liquid sunflower oil into the pots
Add animal oil and mix for a while
fill the meat and stir for a while
Add 2 cups of water
cook meats with pressure cooker for 30 minutes
chop materials to the same size
peel the eggplants and chop
chop the mushrooms
Peel potatoes and chop
peel and chop the tomato
cut and chop the pepper
chopped ingredients ready case
chopping stage and preparation part of the dish to be made is ok, now cooking stage
now these materials will be treated with hot oil
Close the pressure pot after 30 minutes
let frying oil warm up
Add the eggplants and remove them in the strainer after 1 minute
add the carrots and remove them soon
Add onion and peppers to oil and remove
add and remove fungi
add and remove potatoes
The process of hot oil takes so short and is simple
remove meat from pressure pot and add to vegetables
use the meat broth to prepare the sauce of the dish
Mix all ingredients and add into the earthenware pot
boil the broth and add pepper paste
Add spices and mix
this is ok after adjusting the salt ratio
add water prepared with gravy
close the lid of the pan
bake with 200 degrees, bake for 45 minutes or 1 hour
As you can see, food continues to boil
Leave the stew food for 1 hour and let it rest
After waiting a while, you can service
I think it's a delicious and healthy meal with vegetables and a meaty meal
can be served with yogurt, will be compatible
INSTANT POT | Beef Stew
2 tablespoons olive oil, divided
2 pounds beef stew meat, cut into 1 cubes
1 large onion, chopped
3 cloves garlic, minced
2 carrots, chopped
2 stalks celery, chopped
3 yellow potatoes, chopped
8 cups beef stock
2 bay leaves
1 (14.5 oz.) can diced tomato
1 (14.5 oz.) can crushed tomato
1 tbsp Worcestershire sauce
1 tbsp Italian seasoning
1 teaspoon salt, or more/less to taste
1/2 teaspoon freshly-ground black pepper
(optional garnish: chopped fresh parsley)
Brown the beef for 4-5 mins, drain and set beef aside. Saute onions (2 mins), carrots & celery (1 min), garlic, and potatoes. Add canned diced tomato, 8 cups of beef broth, crushed tomato, browned beef, Italian seasoning, Worcestershire sauce, and pepper. Pressure cook for 10 mins. Quick release. Salt to taste.
Retrieved recipe from link below and did an Instant Pot version:
Classic Beef Stew step-by-step Recipe
A classic beef stew recipe is an easy way to clean out the fridge, so add any odds or ends you have hanging around. Adjust the seasonings as you like. I tend go do lighter on the seasonings just to keep it mild and meaty, but sometimes I do just the opposite. Lately I'll add a ¼ cup of BBQ sauce to jazz things up. There are no rules when it comes to beef stew, so go for it.
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Beef Stew Recipe
1½ lbs STEW BEEF
¼ cup ALL-PURPOSE FLOUR
1 GREEN BELL PEPPER (chopped)
1 15oz can DICED TOMATOES
2 lg CARROTS (chopped)
2 POTATOES (chopped)
1 lg ONION (sliced)
3-4 cloves GARLIC (sliced)
1 14oz can BROTH (chicken or beef)
CELERY? why not?
3 Tbsp OLIVE OIL
1 Tbsp CORIANDER
1-2 tsp CUMIN
1 BAY LEAF
(Optional) 1-2 tsp CHILI POWDER...or try a ¼ cup of BBQ sauce!
1 Tbsp BUTTER
Chop up your veggies, dude.
In a bowl, season your stew beef with salt and pepper. Add 1/4 cup flour and toss the meat until coated.
In a large pot, heat oil on medium high heat and add beef. Sear beef and turn to cook each side. Remove beef from pot and add onions and butter. Melt butter and then add garlic and bell pepper. Saute onions, garlic, and pepper 8-10 minutes. Add cumin and coriander (add chili powder if desired, or mustard powder, cayene pepper, etc.--I tend to go light on the seasonings for a simple flavor). Return meat to the pot and add 1 can of diced tomatoes. Simmer for 5 minutes and then add 1 can of broth (chicken or beef or veg--whatever's handy and floats your boat). Add carrots, celery, and a bay leaf. Cover and bring to a boil, then reduce heat and simmer for 30 minutes.
After 30 minutes, add potatoes. Your potatoes should be cut into big, ping-pong-ball sizes so they don't cook down to nothing. Add water as needed, just enough to cover your ingredients in the pot--don't add too much water--we want a nice, thick stew when we're done.
Cover, and continue to simmer for another 45-50 minutes.
And that's it, man. Give it a taste and adjust seasoning as needed.
Serve it with a thick slice of buttered bread and enjoy being the King or Queen of the castle.
The music is Old Man Blanchard by Josh Woodward. Music track used with permission Creative Commons: By Attribution and found at this
EASY TO COOK FILIPINO BEEF KALDERETA (BEEF STEW)
This video is about Beef Kaldereta (Beef Stew). This is so easy and very delicious!
2 lbs of stewing beef
5 tbsp of soy sauce
2 tbsp of kalamansi juice or lemon juice
5 medium size potato chopped
1/2 cup chopped carrots
1 medium onion diced
4 tomatoes diced
2 gloves garlic minced
3 dried bay leaves
1/2 cup tomato paste
1/2 cup tomato sauce
1 cup beef stock
1 red belle pepper chopped
1/2 cup green peas
1 small can liver spread
chilli flakes optional
salt and pepper to taste
1. Marinate beef for 1/2 - 1 hour with lemon or kalamansi juice, add black pepper and set aside.
2. Add oil to the pan and pan fry potatoes and carrots till half cooked. Remove from the pan.
3. Add about 1 tbsp cooking oil. sauce onion, tomatoes, garlic. Add the marinated beef, mix well.
cover and simmer for 10 minutes.
4. Open lid and add in bay leaves, tomato paste, tomato sauce and beef stock.
5. Cover and simmer again till the meat is soft enough to bite (about 20-30 minutes).
6. Open lid and add the potatoes, carrots, liver spread, salt, pepper, belle pepper, green peas, salt and pepper to taste.
7. add chilli flakes
8. Mix well and cook for another 10 minutes.
Serve Hot with rice.
Enjoy and Happy Cooking!!