A few days ago, we had a request for a classic beef stew recipe from Better Homes and Garden. We have found a couple that we think will work for you. The first is from the Better Homes and Garden website.

Old Time Beef Stew

Ingredients

1-1/2 pounds boneless beef stew meat, cut into 1-inch pieces

2 TBSP cooking oil

4 Cups of water

1 Large onion sliced

2 cloves garlic minced

2 TBSP Worcestershire sauce

1 TBSP lemon juice

1 tsp sugar

1/2 tsp salt

1/2 tsp paprika

1/4 tsp pepper

1 bay leaf

1/8 tsp ground allspice

6 medium carrots, bias-sliced into 3/4 inch chunks

1 pound small white onions, peeled and halved

4 medium potatoes, cut into 1-inch chunks

1/2 cup cold water

1/4 cup all-purpose flour

Snipped fresh parsley (optional)

Directions

1. In a large pot cook all the meat at once in hot oil over medium-high heat for 15 to 20 minutes or until brown, stirring occasionally. Drain off excess fat. Add the 4 cups water, sliced onion, garlic, Worcestershire sauce, lemon juice, sugar, salt paprika, pepper, bay leaf, and allspice. Bring just to boiling; reduce heat. Simmer, covered for 2 hours, stirring occasionally.

2. Stir in carrots, halved onions, and potatoes. Return to boiling; reduce heat. Simmer, covered about 30 minutes more or until meat and vegetables are tender. Discard bay leaf.

3. In a screw-top jar shake together the 1/2 cup cold water and flour until combined. Stir into stew. Cook and stir until thickened and bubbly; cook 1 minute more. Season stew to taste with salt and pepper. Sprinkle each serving with snipped parsley if desired. Makes 6 servings.

We found another recipe for beef stew from www.bigoven.com

Old-Fashioned Beef Stew

Ingredients

2 lbs. beef chuck, cut in 1 1/2 inches

2 TBSP Fat (oil)

4 Cups Boiling water

1 TBSP lemon juice, optional

1 tsp Worcestershire sauce

1 clove garlic

1 medium onion sliced

2 Bay leaves

1 TBSP salt

1 tsp sugar

1/2 tsp sugar

1/2 tsp pepper

1/2 tsp paprika

1 tsp Allspice or cloves

6 carrots

1 lb. small white onions

Instructions

Thoroughly brown the meat on all sides in hot fat (oil) turning often. Add water, lemon juice, Worcestershire sauce, garlic, sliced onion, bay leaves, and seasonings. Cover; simmer (don't boil) 2 hours stirring occasionally to keep from sticking. Remove bay leaves and garlic. Add carrots and onions. (If carrots are large, halve or quarter). Cubed potatoes may be added too. Cover and cook for 30 minutes or more until vegetables are done. Remove meat and vegetables. Thicken liquid for gravy if desired. Makes 6-8 servings.

Here is another one that we found at

http://whatscookingamerica.net/Soup/BeefStew.htm 

Favorite Beef Stew

Ingredients

5 slices thick bacon, cut into 1/2-inch pieces

1 to 2 TBSP olive oil or vegetable oil

2 pounds boneless beef chuck, cut into 1-inch pieces

2 cloves garlic minced

1 medium onion sliced

2 Cups red wine

1 TBSP lemon juice

1 tsp Worcestershire sauce

2 dried bay leaves

Salt and Pepper to taste

1 tsp sugar

1/8 tsp ground allspice or ground cloves

1/2 tsp paprika

6 carrots sliced

1 pound small white onion

6 potatoes cubed

Directions

In a large soup pot or cast-iron skillet over medium-high heat, cook bacon until browned; remove bacon to a dish and set aside.

Add olive or vegetable oil to bacon fat and heat until hot; add beef pieces and saute until brown; remove beef pieces to a plate. Note: Don't try to rush when your're browning meat for a stew. It's a very important step that will take at least 10 to 15 minutes. Make sure that you dry the meat thoroughly on paper towels before browning, and don't crowd the pan. Damp meat won't brown, now will pieces that are too close together in the pan.

Add garlic and onion; saute until soft. Stir in water, lemon juice, Worcestershire sauce, bay leaves, salt pepper, sugar, allspice or cloves and paprika; add bacon and abrowned beef pieces. Reduce heat to low, cover, and simmer 2 hours, stirring occasionally. Note: You can also place your pot with the stew in the oven to cook. Cook at 325 degrees.

After 2 hours cooking time, remove bay leaves; add carrots, onions, and potatoes. Cover and simmer another 30 minutes or until meat and vegetables are tender.

Note: Always cook stews at low temperatures; the surface of the liquid should barely move. When you simmer very gently, the fat melts out of the rich meats and mingles with the liquid. The dish can then be chilled, and the fat easily skimmed off.

When the vegetables are cooked, remove from heat and transfer into individual serving bowls. Makes 6-8 servings.

And just for fun we are adding a Paula Deen beef stew recipe.

Old-Time Beef Stew

Ingredients

2 lbs stew beef

2 TBSP vegetable oil

2 Cups water

1 TBSP Worcestershire sauce

1 Clove garlic, peeled

1 or 2 bay leaves

1 medium onion sliced

1 tsp salt

1 tsp sugar

1/2 tsp pepper

1/2 tsp paprika

Dash ground allspice or ground cloves

3 large carrots sliced

3 ribs celery chopped

2 TBSP cornstarch

Directions

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30-40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture ot pot. Stir and cook until bubbly.

All of these recipe look really good. What do you think? Let us and know and remember if you need a recipe, be sure and let the recipe assistants help you. Happy cooking!!!