Beef Stew

You probably think making beef stew can be time consuming.

True, it time to simmer but there are ways of shortening the preparation time and cooking.

1 lb (455 grams) beef, blade or cross rib steak OR bonesless simmering short ribs, cut in 1½ " (3.5 cm) cubes
2 cups (455 ml) carrots, fresh or frozen, cut in chunks
1½ cups (341 ml) turnips, peeled and cubed
1 cup (227 ml) celery, cubed
1 (14 oz/398 ml) can diced tomatoes and juice
1 cup (227 ml) onions, chopped
1 cup (227 ml) fresh or canned mushrooms(drained)
1½ cups (341 ml) beef broth
½ teaspoon (2.5 ml) ground thyme

Brown beef cubes over medium high heat in a lightly oiled frypan. Place in large covered pot with broth and thyme.

Cook covered for 2 hours on stove top or in 325º F (160ºC) oven.
Add vegetables for the last half hour.

Vegetables can be seared in the frypan after removing meat (this is not necessary but enhances flavor).

Thicken with a mixture of 2 tablespoons (30 ml) each of flour and water, if desired.

Short-Cuts:

Marinade the beef for 30 minutes. In Marinating Tips there are lots of marinating tips and combos.
A pressure cooker will have your stew meat tender in 15 minutes.

Prepare everything ahead and cook in slow cooker.
For tips on converting your favorite recipes to a Slow Cooker or crock-pot.

If you enjoyed this Beef Stew

try some other Beef Recipes from

from OOdles of Recipes