Posts Tagged stew

Beef Stew

I found this recipe in the French language Metro newspaper.

  • 2 lbs. beef cubes
  • 2 sliced onions (we did not use this much, maybe half an onion)
  • 4 celery stalks
  • 1 green pepper, sliced (we used baby potatoes instead)
  • 1 box of mushrooms (my sister isn’t the biggest fan of mushrooms, so we only used half the box)
  • 3 carrots, cut into rounds
  • 1 28 ounce can of diced tomatoes
  • 1 can of tomato soup
  • 1/3 cup brown sugar
  • 1/4 cup vinegar
  • 1/2 teaspoon ginger
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  1. Brown the beef in some oil and butter. Place in the bottom of a slow cooker or large oven pot (we cooked ours in the oven).
  2. Chop all the vegetables and add to the slow cooker or pot. Add the diced tomatoes and the tomato soup.
  3. Mix together the brown sugar, vinegar, ginger, salt, pepper, Worcestershire sauce and garlic powder. Pour over the stew.
  4. Cook in slow cooker for 6 to 7 hours on low or in oven at 350F for 3 hours.

African Beef Stew

Verdict: This was a delicious stew. It was perfect for the really cold night we had here. As I do not really like gravy, I love finding tomato based beef stews. Definitely a recipe to keep!


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Slow Cooked Beef Stew

I found this recipe in the French Metro newspaper.

  • 1/4 cup flour
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 900g beef cubes
  • 1 bay leaf (didn’t use)
  • 1 garlic bulb
  • 3 potatoes, diced
  • 1 piece of celery, sliced (we used a carrot instead)
  • 2 onions, thinly sliced (we did not use this much, only a quarter of a large onion)
  • 1 teaspoon soy sauce
  • 1 1/2 cup beef broth

1. In a bowl, mix together flour, paprika and pepper.

2. Roll the beef in the flour mixture to cover.

3. Place them, along with all other ingredients, in a slow cooker.

4. Cook on high for 4-6 hours (ours was ready in 5).

Verdict: One whole garlic bulb was probably a little much as the stew had a really strong garlic taste. I was disappointed not to really taste the soy sauce. Overall, I liked it but have had better beef stews.

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Guinness Beef Stew

I got this recipe from the 24 newspaper.

  • 225g beef cubes
  • 3 tablespoons butter, cut into cubes (the original recipe said lard, but I won’t cook with that)
  • 1 tablespoon oil
  • 2 tablespoons flour
  • 1 can Guinness
  • 1 tablespoon mustard
  • 1 garlic clove (we used garlic powder to taste)
  • 1 teaspoon juniper berries (we didn’t use)
  • 1/2 teaspoon thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • (we added potatoes and carrots, because it’s not a beef stew with them!)
  • 1 tablespoon brown sugar

1. Brown beef in the butter and oil.

2. Add flour and stir the beef. Add Guinness, mustard, garlic, juniper berries (if using), thyme, bay leaf and salt and pepper (and vegetables, if adding).

3. Cover and bake at 300F for 2 hours. (We let ours cook almost 4.) Add brown sugar and bake 3-4 more min.

Verdict: Of the three beef stew recipes I tried recently, this was my least favourite. My sister thought it had a syrup-y taste. but I agree with my mom that it was a little bitter.


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Beef Stew

This is a recipe I found in the French Metro newspaper.

  • 1 teaspoon butter
  • 2 onions chopped (we used about a quarter of a large onion)
  • 900g of beef cubes
  • Salt and pepper to taste
  • 1 796ml can of tomatoes
  • 3 tablespoons of ketchup
  • 1 284ml can of tomato soup
  • 1 cup water
  • 1/4 cup flour
  • 3 carrots, sliced
  • (we also added half a bag of mini potatoes, because no beef stew is complete without potatoes!)
  • 1/4 teaspoon ground cloves (didn’t use because we didn’t have any)
  • 2 bay leaves (didn’t use because we didn’t have any)

1. Preheat oven to 300F. In a deep casserole or large oven-proof pot, melt the butter. Brown the onions and the meat. Salt and pepper to taste and remove from heat.

2. Add the tomatoes, ketchup and soup.

3. Pour the water, a bit at a time, into the flour, whisking until it is diluted and not lumpy. Pour into the pot and mix.

4. Add the carrots (and potatoes), cloves and bay leafs (if using). Put in oven (we covered it) and bake 2 and a half hours (we baked ours about 4 hours, lowering the oven to 170F for the last hour).

Verdict: This was delicious. As good as the beef and vegetable slow cooker recipe was, this one was better. We all really enjoyed the tomato gravy sauce of this recipe.


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Beef and Vegetables

I am pretty sure I found this recipe in the French Metro newspaper. It also marks my first time trying out my slow cooker!

  • 700g beef cubes
  • Salt and pepper to taste
  • 1 large onion, thinly slices (we didn’t use all of a large onion, because ours was rather large. We probably used closer to a small onion)
  • 3 carrots, sliced
  • 4 or 5 medium potatoes (we used 4), diced
  • 1 can tomato soup
  • 1 cup tomato juice
  • 1 tablespoon basil

1. Place the meat at the bottom of the slow cooker (it can’t be frozen).

2. Add the vegetables, in layers. Salt and pepper to taste.

3. Add in tomato soup, tomato juice and basil.

4. Cook on low for 6 to 7 hours. (We cooked ours 7 and the bigger potato pieces were still a little hard.)


Unfortunately, I didn’t manage a very good picture.


Verdict: I liked this. It was like a beef stew, but with a tomato base instead of a gravy base. Next time I might add more carrots and make sure the potatoes are all cut small, so they can all cook properly.


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