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Photo by somethingdifferentagain?!
Home Town: Pleasant Ridge, Michigan, USA
Living In: Gaylord, Michigan, USA
somethingdifferentagain?! is looking for: (9 recommendations)
Looking to try a fabulous new recipe for stew meat. Not Mexican flavors, but anything else goes. Any favorites?

Recommend a recipe

Last updated: Apr. 21, 2013 5:51 am
Posted: Apr. 20, 2013 8:12 pm
 
Commented by: chairlifter
Apr. 20, 2013 9:58 pm
I sort of wing it with any stew recipe. Given beef stew meat (typically neck cuts) that are already cubed, I coat these in flour and sauté in oil until somewhat browned. Add beef stock (but not afraid of veggie stock, either) and spears of celery, mini onions or whole yellow onion, fresh garlic, peeled carrot spears, chopped green beans, a bit of a roux to tighten it together, frozen peas, BBQ sauce for flavour, S+P as a matter of course, and, to a fury of DW, cubed rutabaga and beef kidney, and stew it long...more of a fall and winter thing than spring or summer...
 
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Photo of: Easy and Quick Swiss Steak

Easy and Quick Swiss Steak

Submitted by: azdadof5 
Home Town: Mesa, Arizona, USA
This was my favorite growing up. I was amazed when I was older and asked my mom for the recipe how EASY it is! A small amount of prep. time, a day in the slow cooker, and you'll be amazed! It sounds too simple to be good... TRUST me! This gets RAVE reviews when we make it! The amount of vegetables is only an estimate. Use as many or as few as you choose. When it's done, you will have a yummy gravy, and will have to carefully dig for the steak pieces. 
Recommended by: mimosa
Apr. 20, 2013 10:29 pm
Naturally my favorite things to do with beef stew meat are chili (Texas) or carne guisada. Since you said no Mexican, I'm guessing Texican is out too, lol. My next favorite is to use my Swiss steak recipe either in the slow cooker or the pressure cooker (more my style).
 
Commented by: kpenman
Apr. 20, 2013 10:54 pm
I add a little tomato juice (just canned) to stews and my roasts. It gives the broth a really great rich flavor.
 
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Photo of: Cindy's Beef Tips

Cindy's Beef Tips

Submitted by: Cindy in Pensacola 
Home Town: Stockton, California, USA
Living In: Pensacola, Florida, USA
Beef stew meat gets a savory coating of seasoned flour before being browned, then cooked for hours over low heat with mushrooms and beefy gravy. Serve over mashed potatoes or steamed rice.  
Recommended by: Sweettreats
Apr. 20, 2013 11:12 pm
 
Commented by: Don
Apr. 21, 2013 1:32 am
Hi, try this. cheers.
http://allrecipes.com/personalrecipe/63486994/mediterranean-beef-bourguignon/detail.aspx
Mediterranean Beef Bourguignon 4 tbsp Extra Virgin Olive Oil 15g/½oz Butter 45g/1½ oz Pancetta (or unsmoked Streaky Bacon - chopped 450g/1lb Stewing Steak - diced 1tbsp plain Flour 12 or more whole Shallots - peeled - or 1 Onion - chopped 1 Leek - finely sliced 2 cloves Garlic - finely chopped 1 Carrot - finely diced 1 stick Celery - finely diced 4 sprigs Thyme 4 ripe Tomatoes - peeled and chopped 1 Bay (Laurel) leaf 400 ml Red Wine 200 ml Beef Stock Salt and freshly ground Black Pepper Pour two tablespoons of oil and butter into a large pot, heat to a medium high temperature and add the Beef; Cook, stirring constantly, for a couple of minutes, until the cubes are browned on all sides; Remove meat and set aside and pour the juices into the stock; Add other 2tbsp oil and gently fry the pancetta for 3 minutes until golden but not crispy; Add the shallots, leek and garlic and cook for a further 1 minute; Add the carrot, celery and tomatoes and continue cooking for a further 4 minutes or so until all slightly softened; Sprinkle the flour over the mixture, stirring for a minute to mix well; Return the meat to the pot with the thyme, bay and wine. Bring to the boil and reduce the wine by about half; Add the Stock with a few turns of pepper mill, again bring to boil and then simmer for 1 to 2 hours checking regularly after an 1½ hours until the Beef is soft and tender (If it becomes too thick add a little water and cover for a bit); Taste for seasoning and remove the thyme sprigs and bay leaf.
 
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Photo of: Slow Cooker Tuscan Beef Stew

Slow Cooker Tuscan Beef Stew

Provided by: Campbell's Kitchen
Beef simmers with tomatoes, red wine, cannellini beans and Italian seasoning for a Mediterranean-inspired stew. 
Recommended by: mickdee
Apr. 21, 2013 4:41 am
This is good!
 
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Photo of: Chef John's Beef Goulash

Chef John's Beef Goulash

Submitted by: Chef John 
This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream. 
Recommended by: mickdee
Apr. 21, 2013 4:41 am
 
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Photo of: Beef Stifado

Beef Stifado

Submitted by: Lolly B 
This gorgeous casserole with beef and onions is best made the day before. Store the leftovers in the fridge covered, it also freezes well. 
Recommended by: Molly
Apr. 21, 2013 5:50 am
We like this recipe.
 
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Photo of: Smoked Paprika Goulash for the Slow Cooker

Smoked Paprika Goulash for the Slow Cooker

Submitted by: jellicle 
Living In: Puyallup, Washington, USA
Smoked paprika gives this beef stew a rich, smoky taste. It cooks long and slow and can be made a day ahead and reheated. Instead of noodles, you can serve over rice or potatoes. 
Recommended by: Molly
Apr. 21, 2013 5:51 am
I have a pkg. of stew meat in the freezer to try this recipe.
 
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