77 beef stew pot roast Recipes

beef stew meat, large chunks or 3 lbs pot roast, kosher salt , to taste, pepper , to taste, canola oil or 3 tbsp olive oil, flour, onion, peel and sliced thick in rounds, garlic cloves, peel and smashed, plain diced tomatoes with juice, dry red wine, good enough to drink, beef broth, dried thyme leaves, whole bay leaves, red onions, peeled, sliced thick, carrots, peeled and cut into 2-inch chunks, parsnips, peeled , cut into 1/2-inch coins, yukon gold potatoes, peels on and cut into chunks, olive oil, kosher salt, season to taste, fresh ground black pepper, season to taste

stewing beef, cut in 1 inch cubes (or cut up pot roast), salt, pepper, fresh garlic, minced, butter, onions, cut in chunks, carrots, cut in thick slices (or i use whole baby carrots), red potatoes, cut in chunks (whatever you consider a decent bite size), stalks celery, cut in thick slices, chicken broth (i use the campbells 900 ml ready-to-serve carton), beef broth, tomato paste, bay leaves, maggi seasoning sauce or 1 tsp bouquet garni liquid seasoning

red potato, halved, fresh baby carrots, sliced fresh mushrooms, onion , cut into six wedges, celery ribs, cut into 1-inch pieces, boneless beef chuck roast, beef broth (reduced-sodium ), mushroom gravy, beef stew seasoning

red potatoes, halved, fresh baby carrots, sliced fresh mushrooms, onion , cut into six wedges, celery ribs, cut into 1-inch pieces, boneless beef chuck roast (3 lb), reduced-sodium beef broth, mushroom gravy, beef stew seasoning mix

boneless beef chuck pot roast, cooking oil, cajun style stewed tomatoes, chopped white onion, chopped celery, quick-cooking tapioca, minced garlic, hot cooked rice

boneless beef chuck shoulder pot roast or 1 3/4-2 lbs bottom round steaks, olive oil, garlic, crushed, pepper, ready-to-serve beef broth, dried thyme leaves, vegetable oil cooking spray, mushrooms, tomatoes , each cut lengthwise into quarters,seeded, onions , each cut lengthwise into quarters, olive oil, balsamic vinegar, balsamic vinegar, cornstarch , dissolved in 2 tbsp. water, thyme, chopped fresh (optional), cooked couscous

beef roast, your favorite cut, beef stew seasoning, all-purpose white flour, extra virgin olive oil, garlic powder, salt, bay leaf, black pepper, your favorite frozen mixed vegetables, cold water

boneless beef chuck roast, fat trimmed, thawed, all-purpose flour, v 8 vegetable juice, mccormick beef stew seasoning, frozen stew vegetables

canned low-sodium beef broth, undiluted, savory pot roast, chopped (about 1 1/2 cups), cubed potato, shredded cabbage, sliced carrot, sliced celery, salt, pepper, frozen english peas, thawed

beef stew meat (pre-cut ), diced tomatoes (with roasted garlic), potatoes, diced, onion, sliced, garlic cloves, minced, frozen sliced carrots, brown sugar, worcestershire sauce, salt, pepper, dried thyme, dried parsley, dried marjoram, bay leaf, red wine, beef stock (packet prepared ) or 1 (12 oz) beef gravy mix (prepared)

pot roast, red potatoes (white can also be used), chopped red onion, baby carrots, chopped celery, water, herb ox sodium-free beef bouillon granules, horseradish sauce (more if desired), garlic powder, pepper, cornstarch

beef sirloin tip roast or 1 bottom round roast (about 2 lb), potatoes, cut into chunks, carrots, cut into 2-inch chunks, onion, cut into wedges, pepper, italian stewed tomatoes, undrained, condensed cream of mushroom soup, undiluted, water

chuck roast (or any suitable beef roast for braising) or 3 -4 lbs cross-rib roasts (or any suitable beef roast for braising), onions , rough-chopped, celery ribs, sliced, garlic cloves, peeled, diced tomatoes (stewed or fire roasted whole, chopped work fine, too), red wine, beef broth, bay leaf, dried thyme, ground black pepper (3 grinds), salt

extra virgin olive oil, butter, all-purpose flour, boneless beef chuck shoulder pot roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless), sea salt, fresh ground black pepper, dry red wine (recommend a burgundy), fresh thyme, garlic cloves, smashed, orange zest, 1-inch each, bay leaves, beef stock, new potatoes , scrubbed clean and cut in half, carrot, peeled and sliced, white pearl onions, white mushroom, cut in half, green peas, frozen or fresh, flat leaf parsley, chopped, for garnish

extra-virgin olive oil, for frying, plus more to drizzle, butter, all-purpose flour, beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless), sea salt and freshly ground black pepper, good quality dry red wine (recommended : burgundy), fresh thyme sprigs, garlic cloves, smashed, orange , zest removed in 3 (1-inch) strips, bay leaves, beef stock, new potatoes , scrubbed clean and cut in 1/2, carrots, peeled and sliced, frozen pearl onions , a large handful, white mushrooms, cut in 1/2, garden peas frozen or fresh, fresh flat-leaf parsley, chopped, for garnish, horseradish sour cream, recipe follows, for garnish, toasted peasant bread , recipe follows, for serving, horseradish sour cream, sour cream, prepared horseradish, olive oil, salt and pepper, chives, finely chopped , as garnish, toasted peasant bread, peasant bread, sliced into 1/2-inch pieces, extra-virgin olive oil, garlic cloves, halved, chopped parsley leaves

extra-virgin olive oil, for frying, plus more to drizzle, butter, all-purpose flour, beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless), sea salt and freshly ground black pepper, good quality dry red wine (recommended : burgundy), fresh thyme sprigs, garlic cloves, smashed, orange , zest removed in 3 (1-inch) strips, bay leaves, beef stock, new potatoes , scrubbed clean and cut in 1/2, carrots, peeled and sliced, frozen pearl onions , a large handful, white mushrooms, cut in 1/2, garden peas frozen or fresh, fresh flat-leaf parsley, chopped, for garnish, horseradish sour cream, recipe follows, for garnish, horseradish sour cream, sour cream, prepared horseradish, olive oil, salt and pepper, chives, finely chopped , as garnish, combine sour cream , prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. season with salt and pepper. add a dollop of the mixture on top of the stew and garnish with chopped chives.

extra-virgin olive oil, for frying, plus more to drizzle, butter, all-purpose flour, beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless), sea salt and freshly ground black pepper, good quality dry red wine (recommended : burgundy), fresh thyme sprigs, garlic cloves, smashed, orange , zest removed in 3 (1-inch) strips, bay leaves, beef stock, new potatoes , scrubbed clean and cut in 1/2, carrots, peeled and sliced, frozen pearl onions , a large handful, white mushrooms, cut in 1/2, garden peas frozen or fresh, fresh flat-leaf parsley, chopped, for garnish, horseradish sour cream, recipe follows, for garnish, toasted peasant bread , recipe follows, for serving, sour cream, prepared horseradish, olive oil, salt and pepper, chives, finely chopped , as garnish, peasant bread, sliced into 1/2-inch pieces, extra-virgin olive oil, garlic cloves, halved, chopped parsley leaves

onion , chopped into strings, fennel bulb, and stalk with leaves chopped, celery, stalks chopped, garlic cloves, coarsely chopped, olive oil, salt and pepper, beef steaks (i use pot roast cut into bite size chunks but sirloin or 3 lbs stew meat, work just as well), salt and pepper, and flour to coat, sherry wine, beef consomme or 1 (10 1/2 oz) can french onion soup, olive oil