Type what you have

Ingredients

• ✓ beef stew meat
• beef broth
• corn
• green bean
• tomato sauce
• tomato paste
• tomato vegetable juice cocktail
• garlic powder
• onion powder
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix beef broth and beef stew meat in a large pot over medium heat. Bring to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
3. 3 Stir corn, green beans, tomato sauce, and tomato paste with the beef.
4. 4 Pour tomato-vegetable juice into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

By renee

Ingredients

• ✓ beef stew meat
• beef oxtail
• potato
• onion
• tomato
• celery
• carrot
• cabbage
• cucumber
• beef bouillon
• black pepper

Instructions

1. 1 In a large stock pot add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers. Fill stock pot with water until all ingredients are covered.
2. 2 Stir in bouillon cubes and season with pepper. Cook over medium heat until vegetables are tender and beef is cooked through.

By Sonya Rutnam

Ingredients

• ✓ beef stew meat
• pumpkin seed
• salt
• peanut oil
• tomato
• onion
• habanero pepper
• shrimp
• tomato sauce
• water
• tomato paste
• spinach

Instructions

1. 1 Place seeds in a blender; blend until mixture is powdery, 30 to 40 seconds. Set aside.
2. 2 Cut beef into bite-sized cubes; season with salt.
3. 3 Heat oil in a large pot over medium-high heat. Cook beef in hot oil until brown but not cooked through, 3 to 5 minutes.
4. 4 Place tomatoes, onion, and peppers in a blender; blend until smooth, about 30 seconds. Stir tomato mixture into beef; reduce heat to medium-low and cover. Cook until meat is tender, 40 to 50 minutes.
5. 5 Add shrimp, tomato sauce, water, and tomato paste; simmer for 10 minutes.
6. 6 Stir in spinach and powdered seeds. Continue simmering for 10 more minutes.

By Karena

Ingredients

• ✓ beef stew meat
• sour cream
• green cabbage
• black pepper
• salt
• bay leaf
• dill weed
• parsley
• brown sugar
• red wine vinegar
• tomato paste
• beef broth
• garlic
• carrot
• onion
• potato
• tomato
• beet

Instructions

1. 1 Place beets, tomatoes, potatoes, beef, onion, carrots, and garlic in a slow cooker. Whisk beef broth, tomato paste, vinegar, brown sugar, parsley, dill, bay leaf, salt, and black pepper together in a bowl; pour over beef and vegetables, adding more broth to cover as needed. Cover slow cooker.
2. 2 Cook on Low for 8½ hours or on High for 4 hours. Stir in shredded cabbage; cover slow cooker. Cook on High until cabbage is tender, about 30 minutes. Remove and discard bay leaf. Top servings with sour cream.

By DAVISAM1

Ingredients

• ✓ beef stew meat
• olive oil
• onion
• garlic
• tomato
• cinnamon stick
• bay leaf
• rosemary
• nutmeg
• black pepper
• salt
• red wine
• vinegar
• ketchup
• shallot

Instructions

1. 1 Heat 2 tablespoons oil in a large skillet over high heat. Add beef, onion, and garlic; cook and stir until meat is browned on all sides and onion is translucent, 6 to 8 minutes. Add tomatoes, cinnamon stick, bay leaves, rosemary, pepper, and salt. Cook over medium heat, stirring occasionally, for about 3 minutes. Stir in wine and vinegar.
2. 2 Pour beef mixture into a slow cooker and stir in ketchup. Cover and cook on Low until beef is tender, 6 to 8 hours.
3. 3 Meanwhile, heat remaining 1 tablespoon oil in a skillet. Add shallots and sauté until soft, 3 to 4 minutes. Add cooked shallots to stew for the last 1 to 2 hours of cooking.
4. 4 Remove and discard cinnamon stick, bay leaves, and rosemary sprig before serving.

By Allrecipes Member

Ingredients

• ✓ beef stew meat
• butter
• olive oil
• onion
• garlic
• red wine
• cinnamon
• salt
• pepper
• nutmeg
• sugar
• orange zest
• tomato
• water
• olive oil
• pearl onion

Instructions

1. 1 Heat 1/2 of the butter and 1/2 of the first tablespoon of olive oil in a large skillet over medium-high heat. Brown 1/2 of the beef cubes on all sides, and place into a large saucepan. Repeat with the remaining butter, olive oil, and beef. Stir the onions and garlic into the oil remaining in the skillet, and reduce heat to medium; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and bring to a simmer, then scrape the onions into the saucepan with the beef.
2. 2 Season the beef with salt, pepper, cinnamon, nutmeg, sugar, and orange zest. Pour in the diced tomatoes and water. Cover, and bring to a simmer over medium-high heat; then reduce heat to medium-low, and continue simmering 1 hour.
3. 3 Meanwhile, heat the remaining tablespoon of olive oil in the skillet over medium heat. Stir in the pearl onions, and cook until they are well browned, stirring frequently, about 20 minutes. After the beef has simmered for an hour, add the pearl onions, recover, and continue simmering 20 minutes.
4. 4 Remove the lid, and simmer, uncovered until the stew has reduced and slightly thickened, about 10 minutes. Remove the orange zest before serving.

By Lolly B

Ingredients

• ✓ beef stew meat
• salt
• carrot
• potato
• water
• plum tomato
• brown sugar
• black pepper
• clove
• cinnamon
• cumin
• bay leaf
• black peppercorn
• oregano
• rosemary
• tomato paste
• beef broth
• red wine vinegar
• red wine
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a 5-quart pressure cooker over medium-high heat. Add half the beef; cook and stir until well browned on all sides. Remove beef with a slotted spoon and set aside. Brown the remaining meat and set aside.
2. 2 Place chopped onion in the pressure cooker; cook and stir for 1 minute. Add the garlic and stir for an additional minute. Pour in the red wine, red wine vinegar, and beef broth; stir in the tomato paste and mix well.
3. 3 Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder. Add crushed spices to the cooker with bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar.
4. 4 Pour in tomatoes and their juice; rinse the can with 1/2 cup water and add the water to the cooker. Stir in potatoes and carrots. Return the browned meat to the pressure cooker. A 5-quart pot should be about half full and a little soupy; the potato will dissolve a bit and thicken it after cooking. Cover the pot and seal the lid.
5. 5 Bring the pot up to high pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 15 minutes. Remove from heat and let the pressure reduce naturally. Taste the stew and add salt, if desired.

By Peter I

Ingredients

• ✓ beef stew meat
• butter
• onion soup mix

Instructions

1. 1 Gather all ingredients.
2. 2 Place beef and butter in a slow cooker. Sprinkle onion soup mix over top.
3. 3 Cover, and cook until meat is tender, on Low for 8 hours, or on High for 4 to 5 hours. Stir once or twice during cook time.
4. 4 Serve hot and enjoy!

By B's Kitchen

Ingredients

• ✓ beef stew meat
• olive oil
• soy sauce
• onion
• green bell pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Stir in soy sauce, onion and green bell pepper. Cook 3 to 5 minutes, until tender. Mix in beef stew meat. Cook 15 minutes, stirring occasionally, until evenly browned.

By Chantelle

Ingredients

• ✓ beef stew meat
• potato
• carrot
• cream of mushroom soup
• condensed french onion soup
• water
• green pea

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 In a 2 to 3 quart casserole dish, combine the stew meat, potatoes, carrots, mushroom soup, French onion soup and water. Mix together well.
3. 3 Bake, uncovered, for 4 to 5 hours, stirring occasionally. Mix in the peas 15 minutes before serving.

By KARPITS

Ingredients

• ✓ beef stew meat
• cream of mushroom soup
• onion soup mix
• onion
• garlic
• cremini mushroom
• ginger ale

Instructions

1. 1 Place beef in a slow cooker. Stir cream of mushroom soup, dry onion soup mix, onion, garlic, cremini mushrooms, and ginger ale in a bowl until thoroughly combined and pour the mixture over the beef.
2. 2 Cover, set slow cooker to High, and cook for 1 hour; turn cooker down to Low and cook for 5 more hours.

By Kathleen

Ingredients

• ✓ beef stew meat
• condensed french onion soup
• cream of mushroom soup
• mushroom
• red wine

Instructions

1. 1 Place beef stew meat, condensed French onion soup, condensed cream of mushroom soup, mushrooms, and dry red wine into a slow cooker. Cover and cook on Low for 8 hours.

By Lovesmurfs

Ingredients

• ✓ beef stew meat
• mushroom
• cream of mushroom soup
• milk
• onion
• worcestershire sauce
• cream cheese
• fusilli pasta
• sour cream

Instructions

1. 1 Combine beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a slow cooker.
2. 2 Cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Stir in cream cheese until well dissolved; cook for 1 hour more.
3. 3 During the last 20 minutes of cooking, bring a large pot of lightly salted water to a boil. Add fusilli to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
4. 4 Serve stroganoff over fusilli and garnish with sour cream.

By heidigrl43434

Ingredients

• ✓ beef stew meat
• worcestershire sauce
• herb seasoning
• potato
• carrot
• yellow onion
• tomato juice
• tomato
• jalapeno pepper

Instructions

1. 1 The night before, cut up potatoes and carrots and slice onions. Put all the vegetables in a plastic container filled with water for 8 hours to overnight.
2. 2 Also the night before, marinate the stew meat with Worcestershire sauce and herb seasoning in a plastic storage bag. Place in the refrigerator.
3. 3 In the morning, put the raw beef in the bottom of your slow cooker. Drain the vegetables, and pour in on top of the beef. Pour in the stewed tomatoes and tomato juice. If you like your stew a little spicy, add a chopped jalapeno pepper or two.
4. 4 Turn the slow cooker on high for 1 hour. Then, set your slow cooker to low for 6-8 hours. The beef will cook completely, and will be very tender.

By Vikki Mioduszewski

Ingredients

• ✓ beef stew meat
• greek seasoning
• dark corn syrup
• soy sauce
• garlic
• seasoned salt

Instructions

1. 1 Season meat with Greek seasoning. Combine corn syrup, soy sauce, garlic, and seasoned salt in a large resealable bag or nonreactive bowl. Massage the bag to blend, then add beef. Press out most of the air and seal. Marinate for up to 24 hours, flipping over occasionally to evenly marinate.
2. 2 Preheat a grill for medium heat. When hot, lightly oil the grate. Thread the beef cubes onto skewers.
3. 3 Grill meat on the preheated grill, turning occasionally, until they have reached your desired degree of doneness.

By Michelle Bomgaars

Ingredients

• ✓ beef stew meat
• salt
• black pepper
• all-purpose flour
• vegetable oil
• beef broth
• tomato juice
• mixed vegetable
• potato
• cabbage

Instructions

1. 1 Toss beef with salt, pepper and flour to coat. Heat oil in a large pot over medium heat. Cook coated beef in oil, stirring constantly, until well browned on all sides. Pour in broth and tomato juice, and stir in mixed vegetables, potatoes and cabbage. Bring to a boil, then reduce heat, cover and simmer 1 hour, until potatoes are soft and meat is fully cooked.

By LOVE2COOK2

Ingredients

• ✓ beef stew meat
• golden mushroom soup
• onion
• water
• worcestershire sauce
• cream cheese

Instructions

1. 1 Combine beef, soup, onion, water, and Worcestershire sauce in a slow cooker.
2. 2 Cook on Low for 8 hours or High for 5 hours. Stir in cream cheese just before serving to prevent curdling.
3. 3 Enjoy hot served over cooked noodles.

By Jessica

Ingredients

• ✓ beef stew meat
• onion
• water
• beef bouillon
• cream of mushroom soup
• egg noodle

Instructions

1. 1 Heat a large skillet over medium heat. Cook beef in hot skillet, stirring occasionally, until some of the fat from the meat renders, 1 to 2 minutes; add onion and saute the mixture until the beef is completely browned, about 5 minutes more.
2. 2 Pour water into the skillet; add beef bouillon. Reduce heat to low and cook mixture at a simmer until the liquid is mostly evaporated, about 90 minutes.
3. 3 Stir cream of mushroom soup into the beef mixture; continue cooking until heated through, 5 to 7 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Divide noodles between 4 plates and spoon beef mixture over the noodles.

By Ginnie

Ingredients

• ✓ beef stew meat
• water
• brown gravy mix
• beef stew seasoning mix
• worcestershire sauce
• tomato
• baby carrot
• potato
• celery
• onion

Instructions

1. 1 Put beef in a slow cooker.
2. 2 Whisk water, gravy mix, and stew seasoning mix together in a bowl until no dry mix remains; add Worcestershire sauce and pour over the beef. Add tomatoes, carrots, potatoes, celery, and onion.
3. 3 Cook on High for 6 hours.

By Megan Croy Reed

Ingredients

• ✓ beef stew meat
• cream of mushroom soup
• water
• onion soup mix
• cream cheese

Instructions

1. 1 Whisk cream of mushroom soup, water, and dry onion soup mix in a slow cooker; stir meat into soup mixture. Cover and cook on Low until beef is tender, 6 to 8 hours, or on High for 4 hours. Test for doneness after 2 hours. Stir cream cheese into beef until smooth.

By SHANL76

Ingredients

• ✓ beef stew meat
• meat tenderizer
• chicken broth
• cream of chicken soup
• onion soup mix
• stew vegetable
• crescent dinner roll

Instructions

1. 1 Heat a cast-iron skillet over medium-high heat. Sprinkle meat tenderizer over beef cubes, and cook in the hot skillet until browned. Drain off any excess juice. In a small bowl, mix together the chicken broth, cream of chicken soup and onion soup mix. Pour over the meat, reduce heat to low, and simmer for 45 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Add the frozen stew vegetables to the skillet, and simmer for 10 more minutes. Unroll the crescent roll dough, and arrange to cover the top of the pan like a pie.
3. 3 Bake for 10 to 15 minutes in the preheated oven, or until the top is golden brown. Remove from oven and serve.

By EQUINAS82

Ingredients

• ✓ beef stew meat
• water
• vinegar
• soy sauce
• brown sugar
• cornstarch

Instructions

1. 1 Heat a deep skillet over medium heat. Cook and stir beef in hot skillet until completely browned, 7 to 10 minutes. Transfer beef to a slow cooker.
2. 2 Whisk water, vinegar, soy sauce, brown sugar, and cornstarch together until smooth; pour over the beef.
3. 3 Cook on Low until the beef is tender and the sauce is thick, 6 to 8 hours.

By SDSCHMIDT

Ingredients

• ✓ beef stew meat
• vegetable shortening
• onion
• garlic
• paprika
• salt
• black pepper
• water
• steak sauce
• flour
• water

Instructions

1. 1 Melt shortening in a large pot over medium heat. Cook beef in hot shortening until completely browned, 5 to 7 minutes. Stir onion, garlic, paprika, salt, and pepper into the beef; cook and stir 5 minutes more.
2. 2 Pour water and steak sauce into the pot; stir until beef mixture is evenly coated. Bring the mixture to a simmer, reduce heat to low, and cook until the beef is tender, about 15 minutes.
3. 3 Whisk flour into the water in a small bowl; stir into the beef mixture. Continue simmering stew until slightly thickened, 2 to 3 minutes.

By John and Karen K

Ingredients

• ✓ beef stew meat
• red wine vinegar
• cornstarch
• kosher salt
• black pepper
• vegetable oil
• onion
• water
• worcestershire sauce
• soy sauce
• garlic
• beef bouillon
• cornstarch

Instructions

1. 1 Whisk red wine vinegar, 2 teaspoons cornstarch, kosher salt, and pepper together in a glass or ceramic bowl. Add beef to vinegar mixture and toss to coat. Marinate meat for at least 20 minutes. Drain beef and discard marinade.
2. 2 Heat vegetable oil in a large skillet over medium-high heat. Cook and stir beef and onion in hot oil until meat is browned and onions are soft and translucent, 5 to 10 minutes.
3. 3 Stir water, Worcestershire sauce, soy sauce, garlic, and beef bouillon together in a pot over medium-high heat until bouillon dissolves, about 10 minutes. Ladle about 1/4 cup hot broth into a bowl; whisk 2 tablespoons cornstarch into bowl until dissolved. Stir cornstarch mixture into the broth mixture in the pot. Cook, stirring occasionally, until mixture thickens, about 5 minutes.
4. 4 Stir beef and onion mixture and any accumulated pan juices into broth mixture; cook until heated through, 2 to 3 minutes.

By K H

Ingredients

• ✓ beef stew meat
• tomato
• water
• tapioca
• beef bouillon granules
• sugar
• salt
• black pepper
• carrot
• celery
• potato
• onion
• bread

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 In a large skillet over medium heat, brown the stew meat; drain and set aside.
3. 3 In a mixing bowl, combine the tomatoes, water, tapioca, beef bouillon granules, sugar, salt and pepper. Stir in the beef, carrots, celery, potatoes, onion, and bread cubes. Pour into the prepared baking dish.
4. 4 Cover and bake for 2 hours, or until meat and vegetables are tender.

By SQUEEZIECAKE

Ingredients

• ✓ beef stew meat
• vegetable oil
• water
• margarine
• carrot
• garlic
• onion
• celery
• mushroom
• water
• beef bouillon cube
• pearl barley
• sour cream

Instructions

1. 1 Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
2. 2 In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
3. 3 Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft, about 1 hour. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

By Karen Hemzacek

Ingredients

• ✓ beef stew meat
• canola oil
• onion
• garlic
• water
• tomato
• green bean
• bok choy
• broccoli
• tamarind soup base

Instructions

1. 1 Heat oil in medium stock pot. Saute onion and garlic until tender. Add beef to pot, and saute until browned. Pour in water. Bring to a boil, reduce heat, and simmer 20 to 30 minutes.
2. 2 Place tomatoes and green beans in pot, and continue to simmer for 10 minutes. Stir in bok choy, broccoli and tamarind soup mix. Simmer for an additional 10 minutes.

By ALLYD

Ingredients

• ✓ beef stew meat
• shortening
• onion
• water
• milk
• cream of mushroom soup
• sour cream
• salt
• black pepper
• potato
• cheddar cheese
• whole wheat flake cereal

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt shortening in a large skillet over medium-high heat. Add ground beef and onion; cook and stir until browned, 5 to 7 minutes. Stir in water and bring to a boil. Cover, reduce the heat to low, and simmer for 30 minutes.
3. 3 Mix milk, condensed soup, sour cream, salt, and pepper together in a bowl until thoroughly combined.
4. 4 Pour meat mixture into a 9x13-inch baking dish. Arrange potatoes over top, then pour soup mixture over potatoes. Sprinkle with Cheddar cheese and cereal.
5. 5 Bake, uncovered, in the preheated oven until potatoes are tender and sauce is hot and bubbly, about 1 1/2 hours.

By D Kosko

Ingredients

• ✓ beef stew meat
• olive oil
• onion
• garlic
• black pepper
• black pepper
• water
• red wine
• soy sauce
• worcestershire sauce
• brown gravy mix
• salt

Instructions

1. 1 Heat olive oil in a large skillet over high heat; cook and stir onion in hot oil until browned, about 15 minutes. Add beef, garlic, ground black pepper, and cracked pepper to the hot oil; cook until stew meat is browned and garlic is golden, about 10 more minutes.
2. 2 Pour water, red wine, soy sauce, and Worcestershire sauce into a slow cooker and stir brown gravy mix and kosher salt into wine mixture until gravy mix dissolves; add beef mixture to slow cooker and stir to combine. Cook on High until mixture nearly comes to a boil, about 1 hour; reduce heat to Low and cook until beef is tender and sauce has thickened, 1 more hour.

By skunkarific

Ingredients

• ✓ beef stew meat
• vegetable oil
• all-purpose flour
• onion
• garlic
• beef broth
• tomato
• yellow potato
• celery
• carrot
• creole seasoning
• basil

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add meat, flour, onion, and garlic; cook and stir until browned, 10 to 15 minutes.
2. 2 Add broth, tomatoes, potatoes, celery, and carrots, then stir in Creole seasoning and basil. Bring to a simmer. Reduce heat to maintain simmer and cook, uncovered, until potatoes are soft, meat is tender, and gravy is thick, about 1 hour.

By Laura Bloomer Wine