Beef Stew

Ready for some hearty soups? Summer is quickly drawing to an end, and soon the cool winter evenings will be back. There is nothing better for a cool evening than a nice steaming pot of soup on the table with some cornbread or other bread to go along with it. Hearty soups are perfect for one pot diners. They are warm, filling, and tasty. No doubt everyone in the family will enjoy something warm on a cool night. If you are wondering what soups you should serve up this fall and winter, here is a look at some of the top hearty soups for cooler weather.

Rick Mongiovi shares some of his recipes for hearty soups and more soup recipes for chilis, stews, chowders and more on his site at Best-Made-Soups.com.

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There are a number of different ways that you can make a Crockpot beef stew and there is nothing wrong with any route you choose to go with it. You can go with a traditional meat and potatoes approach or go with a cultural explosion focusing on the foods from another country. No matter which direction you take it in, there is little doubt that you will end up with a tasty treat that leaves the entire family feeling both warm and full. There are some very basic ideas you need to keep in mind to help you create this tasty dish.

The meat in your Crockpot beef stew should be fatty for the best flavor. It is generally a good idea to focus on thicker cuts and meat as well as tougher ones since they will take longer to breakdown and then you end up with a tender and hearty meal. Using lean meat does not typically give your dish a lot of flavor, which is part of the reason for making it.

Beef Stew

Another thing to take into consideration is that it is possible to over spice your dish as well. Many people will make the mistake of spicing too much to taste when they are first starting the dish. You need to understand that as the mixture cooks, the flavors will continue to build up in it. What might seem like a small amount will increase in flavor over the course of 8 hours, so be sure you do not go heavy on the spices. It is possible to add in additional flavor during the last hour if you feel there is not enough flavor at that time.

Your vegetables should generally be placed into your stew during the last hour of cooking. What often happens is that these are placed into the mixture in the morning and then forgotten. This will typically turn your vegetables into a mushy mess. To help them keep their natural flavor and texture, you might consider placing them in during the last hour of cooking your Crockpot beef stew.

Thick and Hearty Beef Stew

What You Will Need

• 2 pounds cut stew beef
• 5 chopped carrots
• 2 large diced onions
• 3 stalks diced celery
• 3 large diced potatoes
• 2 cans tomatoes
• 3 tablespoons flour
• Salt and pepper

How to Make It

Take your beef and place it in your Crockpot and cover it with cold water. Place in your onion, tomatoes and flour into the mix add in salt and pepper then cook for 8 hours on low. About an hour before you serve, add in your celery, carrots, and potatoes and turn the temperature up to high for the final hour. Serve hot.

Rich And Hearty Crockpot Beef Stew

With a variety of crockpot recipes to choose from, including one of the best crockpot beef stew recipes, come check out our website for tips and tricks that will help you to create dishes that have people talking and have them coming back to your dinner table.

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Sweet and sour sauces come in many varieties. The sweet part can be from sugar, brown sugar, molasses, corn syrup, sweet fruits like pineapple, peaces or apricots, and more. This recipe uses honey. If you wanted to go completely sugar-free you could probably use Stevia. The sour part most often comes as vinegar or lemon juice but there are plenty of other sour fruits that could be used. I chose lemon juice because it seems to do better in my digestive system than vinegar. Feel free to modify this recipe to your own tastes and preferences.

This one turned out great and made two plus meals for the two of us. I served it over rice, but it could be served as it comes out of the crock-pot.

Beef Stew

Ingredients

1 pound ground turkey
1 pound skinless, boneless chicken thigh meat
1/4 cup all purpose flour
1/4 cup olive oil
2 large carrots, cut in 1 inch long pieces
1 large onion, sliced
2 medium potatoes, peeled and cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon paprika
1 tablespoon Worcestershire sauce
1/2 cup lemon juice
1/4 cup honey
1 cup water

Instructions

1 - Mix flour, salt, pepper and paprika together until uniform.
2 - Cut the thigh meat into bite size pieces.
3 - Dredge the ground turkey and the chicken thigh meat in the flour mixture.
4 - Brown the turkey and chicken meat in a skillet (black iron skillet preferred)
5 - Put the carrots and potatoes in the bottom of the crock-pot.
6 - Remove the browned chicken and thigh meat and put into the crock-pot.
Note: Scrape the browned bits off the bottom of the skillet with a spatula.
7 - Combine the lemon juice and water and add to the skillet to deglaze, then add all to the crock-pot.
8 - Add the rest of the ingredients to the crock-pot.
9 - Cook on high for 4 to 5 hours.

Serve over cooked rice.

Hearty and Delicious Sweet and Sour Chicken and Turkey Crock Pot Stew

My name is Frank Ernhart. I am a retired engineer, self-made chef with over 1600 recipes, some original, some previously published all FREE. The website is http://www.frankernhart.com

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What can be said about stew? I remember as a little girl that familiar smell of being in my Grandma's kitchen. I remember the fascination of watching her prepare a meal that did not require much preparation, but it had many different variations of flavor. I could not seem to get enough of it before you could hear the serving spoon clanging on the bottom of an empty pan. My Grandma Gracie is no longer with us, and how I long for her cooking. I decided to go to culinary school to try and become half the cook that she was. I did not get her recipes on paper, so I have to try and create from memory, and mine will be a little more health conscience.

Stews are a very unique dish for several reasons. You can add the staple ingredients such as onions, potatoes and carrots. There is so much freedom to this dish that you can add different herbs, and other vegetables that will make it your own. I use salt, pepper and flour in my stew to dredge the stew meat, and then I sear the stew meat before I start braising which is a low and slow cooking method. This will help thicken the stew and also give it flavor. I will give you a very detailed set of cooking instructions. This will be an easy to follow recipe without much prep and cooking time in the kitchen. The afternoon will be yours to do with what you wish and dinner will be served on time, and will be a meal that everyone will enjoy.

Beef Stew

This recipe has a little different twist to it. I have added cumin seed to this stew. I am sure you are probably wondering why? I love the flavor of cumin, and it has the flavor stamp of Mexican, or as I like to say Texican. I am of course from Texas and I love TEx-Mex food. I thought that I would take my stew recipe and add some new zap to it. The cumin can be omitted if you do not care for the flavor of it, as it is very distinct.

Ingredients list:

3-4 pounds of stew meat cut into bite size cubes

1 1/2 c of all purpose flour

1 Tbsp. of salt

1/2 - 1 tsp of black pepper or to your taste

1/4 c of canola oil

4-6 russet potatoes depending on size you want about 2-3 cups of large diced potatoes, and the skin can be left on if you desire. It will be more rustic.

3 carrots cut thick slices, un-peeled but washed if you like

1 large sweet yellow onion diced

1 small can of sweet corn drained

2-3 cloves of garlic minced

1 cup of red wine your choice I think a good merlot is best, and would be better served with the dish :)

1 bay leaf

2 1/2 pints of beef stock or beef bouillion and water mixture

1-2 tsp of cumin seed, or you can use ground but use less about 1/2-1 tsp

1 tsp. of chopped cilantro for garnish

Serves 6 - 8

Lets make Stew:

1. Heat your large braising pan or stew pot on med to med high heat.

2. Take your stew meat and season with salt and pepper and dredge/coat it in the flour.

3. If your pan is hot add the oil, and heat the oil for about 20-30 seconds and then add your stew meat and get a good browning on it.

4. Take your wine and add it at this point but do it off of the fire so it will not blaze up on you.

5. Reduce the wine mixture by 1/2 or 3/4 and then add your onions and garlic until they are translucent.

6. Add your carrots, potatoes, beef stock, cumin seed, sweet corn, and bay leaf at this time.

7. Put the lid on your pot and turn down to a simmer. You will simmer for about 1-2 hours or until your carrots are done. When the carrots are done the dish will be fully cooked.

8. When done you can add the cilantro as a garnish if you like to give it the extra added flavor from Texas.

9. Do not forget to remove the bay leaf.

This meal is excellent served with jalepeno cornbread, or a sweet cornbread. I hope that you enjoy this Sunday afternoon stew, or have it on a cold winter night, as I have, and with many friends. It is a handy dish to complete when you would like to spend more time out of the kitchen.

Steaming, Hearty Choices Beef Stew With Cumin Seed For That Cold Winter Evening, Or Sunday Afternoon

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and research and development chef for Vertical Sales and Marketing, San Ramon, CA.

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Hearty homemade soups make great meals for babies and toddlers. These
soups combine meat and vegetables into one easy meal, they are
inexpensive to make, and they freeze well for later meals. My twin boys love this split pea soup recipe!

Beef Stew

Beef Stew

1/3 c. flour

1 1/2 lb. stew meat, cut into 1-inch cubes

2 tbsp. vegetable oil

3 c. water

4 medium potatoes

3 medium carrots

Coat meat with flour and brown in oil. Place all ingredients in
crock pot and cook on low all day or on high for 4-5 hours. Other vegetables like green
beans or peas can also be added.

Split Pea Soup

3 c. split peas, rinsed

1 c. ham, cut into small cubes

1 medium carrot, cut into small cubes

7 c. water

3 tsp. chicken bouillon granules

Place all ingredients in crock pot and cook on low all day or on high for 4-5 hours.

After soups cool, blend in blender or food processor, adding more
water if necessary for desired consistency. Blend soups until
completely smooth for younger babies. These soups are suitable
for babies 6 months and up who are eating a variety of solid
foods and also for toddlers.

To freeze soups for later, pour the cooled soup into ice cube trays and freeze
until solid. Transfer frozen cubes to Ziploc freezer bags. Happy cooking!

Hearty Homemade Soups for Babies and Toddlers

Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, organizing tips, home decorating, crafts, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com.

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This simple chili recipe is pretty easy to make. The beef stew is a unique flavor addition to this dish.

2 pounds ground beef

Beef Stew

1 large onion, chopped

2 (16 oz.) cans chili beans, drained

1 (64 oz.) can bottled tomato juice

1 (40 oz.) can prepared beef stew or canned beef chunks

1 tablespoon chili powder

Salt and pepper to taste

Directions

In a 6-quart pot, cook the beef and onion over medium-high heat until the meat is brown; drain. Stir in the chili beans, tomato juice, and beef stew. Add the chili powder, salt and pepper.

Lower heat to a simmer and let simmer for 1 hour.

=> Beef Chili Recipe: Mexican Fiesta Beef Chili

Here's a feisty chili recipe that will be a hit with chili lovers who like authentic Mexican flavor.

2 tablespoons vegetable oil

1 cup white rice

1 cup onion, chopped

1 cup green bell pepper, chopped

1 1/4 cups water

1 (10 oz.) can red chili sauce

1 (8.75 oz.) can sweet corn

1 tablespoon lemon juice

1 teaspoon salt

1 pound beef sirloin, cut into 1-inch cubes

1 (15 oz.) can Mexican style tomato sauce

1 teaspoon ground cumin

1 cup Monterey Jack cheese, shredded

Directions

Add the oil to a medium sized saucepan. Stir in the rice. Cook over medium heat for 5 minutes, or until rice takes on a golden color. Add in 1/2 cup onion and 1/2 cup green pepper. Cook for 1 minute; stirring constantly.

Add in the water and half of the chili sauce. Bring to a boil. Mix in the corn, lemon juice, and 1/2 teaspoon of salt. Cover and simmer over low heat for 20 minutes.

While the rice mixture is cooking, sauté the beef, remaining 1/2 cup of onion and 1/2 cup green pepper until beef is brown and the vegetables are tender. Add in the remaining chili sauce, tomato sauce, cumin and 1/2 teaspoon salt. Simmer uncovered for 15 minutes.

Turn the rice onto a platter and fluff it with a fork. Sprinkle the rice with the cheese. Pour beef mixture on top. Serve immediately.

=> Beef Chili Recipe: Hearty Beef Chili Casserole

This is a good chili recipe to serve on cold nights when you want something warm and spicy in your tummy.

3/4 pound lean ground beef

2 teaspoons olive oil

2 onions, chopped

1 green bell pepper, chopped

1/4 cup frozen green peas

1/2 teaspoon chili powder

1/2 teaspoon red pepper flakes

1 (14.5 oz.) can canned tomatoes, drained and chopped

1/4 cup tomato paste

1 (15.25 oz.) can kidney or black beans, drained

1 (11 oz.) can whole kernel corn, drained

4 (6-inch) corn tortillas, quartered

1/3 cup reduced-fat Cheddar cheese, shredded

Directions

Preheat oven to 350 degrees. Lightly grease a medium sized casserole dish.

In a skillet, cook ground beef over medium heat until it is brown; drain and set aside.

In a separate skillet, heat the olive oil and sauté the onions over medium heat until tender. Stir in the green pepper, peas, chili powder and red pepper flakes.

Add in the beef, tomatoes and tomato paste. Reduce heat to low and simmer for 5 minutes. Stir in the kidney beans and corn.

Spoon half of the chili mixture into the casserole dish. Top with half of the tortilla quarters. Layer on the remaining chili mixture.

Cover and bake for 25 minutes. Remove the cover and layer on the remaining tortillas and cheese. Continue to bake for another 10 minute, or until the cheese is melted and a nice golden brown color.

Beef Chili Recipe - Quick 'n Hearty Beef Chili

Cha…cha…cha…it’s chili time! [http://www.best-chili-recipes.com]

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Whether you are making a hearty beef stew, or adding additional liquid to make it a soup,there are some easy and basic tips you can use to get the most out of this comfort food.

Stock and Broth

Most of the people I know use water when building their soups and stews. Water is fine, but to add an additional layer of flavor a good broth or stock is necessary.

Broth is usually a more highly seasoned liquid. Think of an onion soup which is essentially a beef broth with the addition of the onions. It is well seasoned and does not have a strong flavor of its own so the onion flavors come through.

Stock, on the other hand has fewer seasonings and a more intense,rich and meaty flavor.

When making a soup or stew either of these options is better that plain water. Stock will give you a much richer and heartier flavor. You can purchase either option at the market, or you can make your own and store it in the refrigerator for up to about 2 weeks, or in the freezer for a couple of months. One of the added bonuses of making your own is that you can control the amount of salt. Did you know that one can of broth from the store has over 9 grams of salt? Not great if you are on a reduced salt diet.

TIP: Pour cooled homemade stock or broth into ice cube trays. Freeze and then remove to zipper bags, returning to the freezer. Now you can drop in a stock or broth cube, or a few, when you decide at the last minute that you want to create a great hearty meal. You get all the flavor of slow-cooked homemade, but without having to make the stock or broth from scratch first, OR using the highly salted ready-made versions.

Meat

You can use whatever cut of meat you like best, but if you want the best flavor to come through in your stew you need to brown the meat first. Oh, I know that you can drop the meat in a crock-pot with veggies, spices, and a can or stock and get a perfectly acceptable stew at the end of the day, but is that really good enough for you and your family when you can make it so much more with a few extra steps.

Browning the meat and including the pan drippings in your stew will add yet another layer of flavor that make you ordinary stew seem like a watered down cousin. Simply, dredge or coat your meat cubes in flour, shaking off any excess. Brown in a couple of tablespoons of vegetable or olive oil with the onions. You can also add chopped celery and carrots to the meat for even more flavor. In the south we call this mix of onion,carrots,and celery, the trinity. We use it everywhere!

Once you have browned the meat on all sides, begin to add your other ingredients. If you are using a crock-pot, add the meat and the pan drippings to the pot and then add the other ingredients.

Time

One of the things that makes a stew so hearty is the long cooking time. You just can't rush a hearty stew, so don't try. If you don't have the time to monitor the pot, use a crock-pot and cook it slowly all day. It is the long cooking time that creates the depth of flavors.

Additions

Adding barley, or rice to a stew adds to the thickness that designates stew. As the stew cooks for hours barley and rice tend to break down and help thicken the liquids while adding yet another subtle flavor.

If you only change one thing in your recipe consider using home-made stock or even a home-made broth instead of water. The difference in taste will surprise you and your family will appreciate the added attention to details that make yours the best stew in the neighborhood.

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