Type what you have

Ingredients

• ✓ beef stew meat
• all-purpose flour
• vegetable oil
• tomato
• beef broth
• carrot
• potato
• thyme
• mustard
• salt
• pepper

Instructions

1. 1 Combine beef and flour in a large resealable plastic bag and toss to coat evenly.
2. 2 In a 6-quart saucepan, brown beef in hot vegetable oil. Season with salt and pepper, if desired.
3. 3 Add diced tomatoes, beef broth, carrots, potatoes, and thyme. Bring to a boil; reduce heat to medium-low, cover, and simmer for 1 hour or until beef is tender. Blend in mustard and serve.

By CORWYNN DARKHOLME

Ingredients

• ✓ beef stew meat
• butter
• vegetable oil
• onion
• red wine
• carrot
• thyme
• bay leaf
• salt
• black pepper

Instructions

1. 1 Heat butter and oil in a large skillet over medium-high heat. Add beef and cook, stirring occasionally, until browned on all sides, 5 to 8 minutes. Brown beef in batches if necessary, making sure not to overcrowd the pan; otherwise, beef will not brown properly. Remove browned beef to the slow cooker.
2. 2 Add onions to the same skillet. Cook and stir until softened and beginning to take some color, 3 to 5 minutes. Transfer onions to the slow cooker.
3. 3 Place the skillet back over medium-high heat and pour in 1/2 of the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Remove from heat and carefully pour into the slow cooker along with remaining wine. Add carrots, thyme, bay leaves, salt, and pepper.
4. 4 Cook on Low for 6 to 8 hours.

By stella

Ingredients

• ✓ beef stew meat
• thyme
• parsley
• chicken broth
• potato
• tomato paste
• garlic
• onion
• carrot
• celery
• olive oil
• vegetable oil
• black pepper
• salt
• orange peel
• clove
• juniper berry
• bay leaf
• rosemary
• thyme
• cheesecloth
• bay leaf
• juniper berry
• thyme
• dry red wine

Instructions

1. 1 Combine wine, thyme, juniper berries, and bay leaves in a large bowl. Mix well and add meat; stir to coat. Cover and refrigerate at least 2 hours, or up to 1 day.
2. 2 Create bouquet garni by placing cheesecloth square on a work surface and adding thyme, rosemary, bay leaves, juniper berries, cloves, and orange peel on top. Tie cheesecloth into a bundle and set aside until ready to use.
3. 3 Strain and reserve marinade from meat. Drain meat on a plate lined with paper towels; pat until very dry. Sprinkle meat with salt and pepper.
4. 4 Add 2 tablespoons vegetable oil to a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil until shimmering. Add 1/2 of the meat and brown gently on both sides, 5 to 7 minutes. Transfer meat to a plate lined with paper towels and repeat with remaining oil and meat. Turn pot off. Return all meat to the pot.
5. 5 Heat olive oil in a large skillet over medium heat. Add celery, carrots, onions, and garlic and cook, stirring gently, until softened and golden, about 10 minutes. Increase heat and add tomato paste. Cook, stirring, until fragrant and sizzling, 1 to 3 minutes more. Add reserved marinade, potato, and bouquet garni bundle to the skillet. Bring to a boil and cook, bubbling fiercely, until thickened and syrupy, 5 to 10 minutes.
6. 6 Pour vegetable mixture into the Instant Pot® with the meat. Pour in enough chicken broth to cover ingredients halfway. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
7. 7 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Use a fork to mash some of the carrots and potatoes into the liquid in the pot. Taste and adjust salt and pepper as needed. Garnish each serving with a sprinkling of parsley and thyme.

By Alice Waugh

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

Ingredients

• ✓ beef stew meat
• onion
• vegetable oil
• beer
• water
• tomato paste
• paprika
• salt
• caraway seed
• black pepper
• potato
• sauerkraut
• dill weed
• parsley

Instructions

1. 1 In a Dutch oven, cook meat and onion in hot oil until meat is brown.
2. 2 Stir in beer, water, tomato paste, paprika, salt, caraway seed, and pepper. Cover, and simmer 1 1/4 to 1 1/2 hours.
3. 3 Add potatoes, undrained sauerkraut, and fresh dill to soup. Cover. Cook for about 20 minutes, or until vegetables are tender.
4. 4 Cook uncovered for 10 minutes more, or until mixture is thickened and most of the liquid is evaporated. Sprinkle parsley on top before serving.

By MARBALET

Ingredients

• ✓ beef stew meat
• olive oil
• onion
• carrot
• water
• potato
• curry sauce mix

Instructions

1. 1 Heat oil in a large saute pan over medium heat. Add beef and stir-fry until browned and no longer pink in the centers, 5 to 7 minutes. Add onions and carrots; stir-fry until onions start to turn golden, 7 to 8 minutes.
2. 2 Pour in water and add potatoes; add more water if needed to cover. Cover the pan with a lid and cook until potatoes are soft, 10 to 12 minutes. Add curry sauce mix and stir until mixture thickens, 3 to 5 minutes.

By Giuliana

Ingredients

• ✓ beef stew meat
• vegetable oil
• all-purpose flour
• potato
• carrot
• celery
• onion
• garlic
• basil
• thyme
• chili sauce
• beer
• brown sugar

Instructions

1. 1 Heat the oil in a skillet over medium heat. Place the beef stew meat and flour in a large resealable plastic bag, and shake to coat. Transfer coated meat to the skillet, and cook about 1 minute, until browned.
2. 2 Mix the potatoes, carrots, celery, onion, and garlic in a slow cooker. Place browned beef over the vegetables, and season with basil and thyme.
3. 3 In a bowl, mix the chili sauce, beer, and brown sugar, and pour over meat in the slow cooker.
4. 4 Cover slow cooker, and cook 8 hours on Low or 2 hours on High.

By LAMOR27

Ingredients

• ✓ beef stew meat
• vegetable oil
• onion
• celery
• carrot
• beef stock
• pearl barley
• mushroom

Instructions

1. 1 Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
2. 2 Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
3. 3 Pour beef stock into the pot.
4. 4 Stir pearl barley into the stock.
5. 5 Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
6. 6 Stir mushrooms through the soup; cook 1 hour more.

By Wendellian