This is my go to..

https://pinchofyum.com/instant-pot-beef-stew


simple but delicious.

Anonymous wrote:

Anonymous wrote:Are you open to a pot roast? I love the Mississippi Pot Roast in my slow cooker - it’s so easy. I add potatoes and veg partway through cooking, then thicken the juices at the end with cornstarch to make a sauce.

https://www.recipesthatcrock.com/crock-pot-mississippi-beef-roast/

No. We don't like pot roast.

beef stew is literally just pot roast cut up before cooking

Make Belgian Stoofvlees.

This one is basic, easy and tasty, though I do need to cook it at least 30 min more than recommended:
https://www.browneyedbaker.com/guinness-beef-stew-recipe/

Anonymous wrote:I keep it simple, no real recipe.

Start with a pound or two of chuck roast or stew meat, cut into 1" cubes. Using a Dutch oven or heavy pot, brown on all sides in a bit of oil. You might need to do this in batches to avoid overcrowding the pot.

Move the meat to a dish, and add a chopped onion to the pot, with a splash more oil if needed. Once the onion is soft, add a few cloves of chopped garlic. Cook for another minute or two. If you have a bottle of red wine open, add a half cup of so, and cook until it's reduced to a glaze.

Then put the meat back in the pot, add whatever seasonings (I use dried herbs, or a handful of fresh rosemary & thyme if I have them growing), grate some pepper into the pot, and add water or beef broth just to cover the meat. Simmer over low, or transfer to the oven at 325, and cook for a couple of hours. Timing is not particular here, if it comes longer the meat just gets more tender.

Half hour before you want to serve it, peel and chop a couple of potatoes (I like Yukon gold, they hold their shape and are a little more creamy textured than russet) and carrots, add them to the pot & stir them in. Sometimes I toss in some diced tomatoes too.

Just before serving, taste the broth, and add salt & pepper until it tastes good. Chopped fresh parsley is a nice last -minute addition, but not necessary.

I do something like this, but with a couple of variations:

Toss the beef in flour as well as salt before browning. Make sure you brown the meat well.

Add a little tomato paste before the broth.

I add a little wourcester sauce, sooy sauce or fish sauce. Not enough that you could taste, but provides some background umami. Alternatively mash in an anchovy or two with the onions. Sounds crazy but it works.

I make this one:

https://www.allrecipes.com/recipe/25678/beef-stew-vi/

And one of the comments has these additions which I also use:

"This stew is very good! I did make some changes based on the reviews: Here is what I did. in a bag I put 1/4 cup flour, teaspoon of garlic powder, onion powder. 1/2 teaspoon of pepper. Put the stew meat in, and shook it up baby! Then I cooked it up in my ( cast iron ) dutch oven and seared in those flavors. This really put some great flavor on that meat and the yummy bits stuck to the bottom of the cast iron pan easily came off during the deglazing with the liquids. I didn't cut back on any liquids..actually you will probably want to add more towards the middle-end of the cooking time. I used 1/2 cup of red wine during the deglazing with the other liquids. I thought it needed more vegetables since I made this recipe 2 weeks ago staying true to the recipe..but this time when I did it, I added an extra ( 1 more carrot, celery, potato ) I added 1/2 of an extra onion. I also took the advise of another reviewer and added 1 tblspn each of ketchup, A-1 sauce, and wistersire sauce that really gave it some full-bodied flavor...Wow!! Served it up to my family with some home made southern style buttermilk biscuits...mmm, mmm, good delicious!! As my Dad also said.."There ought to be a law against cooking this good!"

"And I trippled the amount of cornstarch as other people suggested to make it thicker. "

Pioneer Woman Beef Stew with Paprika and beer

This is my go-to beef stew recipe:
https://www.closetcooking.com/italian-style-beef-stew-with-butternut/

Just made it last week, actually!

I really like this one. I do skip the Pearl onions though, and add in some chopped carrots. Just a personal preference. The cranberry does make it special though.

https://www.food.com/amp/recipe/autumn-beef-cranberry-stew-254796

I made this one this week and it was really good. In case the link doesn’t work it is the ancient grains beef stew
https://justcook.butcherbox.com/ancient-grains-beef-stew/

PP here. Forgot to add, salt the meat before browning it. It really does make a difference.

I keep it simple, no real recipe.

Start with a pound or two of chuck roast or stew meat, cut into 1" cubes. Using a Dutch oven or heavy pot, brown on all sides in a bit of oil. You might need to do this in batches to avoid overcrowding the pot.

Move the meat to a dish, and add a chopped onion to the pot, with a splash more oil if needed. Once the onion is soft, add a few cloves of chopped garlic. Cook for another minute or two. If you have a bottle of red wine open, add a half cup of so, and cook until it's reduced to a glaze.

Then put the meat back in the pot, add whatever seasonings (I use dried herbs, or a handful of fresh rosemary & thyme if I have them growing), grate some pepper into the pot, and add water or beef broth just to cover the meat. Simmer over low, or transfer to the oven at 325, and cook for a couple of hours. Timing is not particular here, if it comes longer the meat just gets more tender.

Half hour before you want to serve it, peel and chop a couple of potatoes (I like Yukon gold, they hold their shape and are a little more creamy textured than russet) and carrots, add them to the pot & stir them in. Sometimes I toss in some diced tomatoes too.

Just before serving, taste the broth, and add salt & pepper until it tastes good. Chopped fresh parsley is a nice last -minute addition, but not necessary.

Anonymous wrote:Are you open to a pot roast? I love the Mississippi Pot Roast in my slow cooker - it’s so easy. I add potatoes and veg partway through cooking, then thicken the juices at the end with cornstarch to make a sauce.

https://www.recipesthatcrock.com/crock-pot-mississippi-beef-roast/

No. We don't like pot roast.

Are you open to a pot roast? I love the Mississippi Pot Roast in my slow cooker - it’s so easy. I add potatoes and veg partway through cooking, then thicken the juices at the end with cornstarch to make a sauce.

https://www.recipesthatcrock.com/crock-pot-mississippi-beef-roast/

I want to make a beef stew but find Google overwhelming. What is yo8r most beloved beef stew recipe?