I am going to try to make some beef stew-- anybody got a good recipes?

Just get some tenderized stew meat, stew seasoning, 3 or 4 diced potatoes, peeled baby carrots (cut in half), diced onion, drained can or two of corn, can of drained stewed tomatoes and some beef broth.

Flour the meat. Put a little oil in a large stock pot and brown the meat. Throw everything into the stock pot with the meat, bring to a boil, then simmer for a couple of hours being careful not to let it scorch. Just keep stirring it every now and again.

If you have a crock pot (the way I cook it), brown the meat in a skillet instead of the stock pot and in this order put the potatoes, carrots, corn, meat, onions, stewed tomatoes, stew seasoning and enough broth to cover the things already in the crock pot. Put the lid on it and cook for about 8-10 hours on high.

Make some Jiffy cornbread to go with it and enjoy! Even good with flour tortilas. Man, stew sure sounds good!

How ever you decide to make it, let us know what you did and how it turned out!

Only thing I could add to that , would be some celery and green beans

Hmmmm.... Never had green beans in a stew... Will have to try that next time...

I throw the garden at mine. Potatoes, carrots, corn, green beans, green peas, and sometimes I'll add a can or two of hominy right at the end.

Flour your meat in flour seasoned with Lawry's, black pepper, and garlic. Brown it in enough oil to keep it from sticking and then boil it for about 30 minutes in just enough water water to cover it using McCormicks stew seasoning at a rate of 1 package of seasoning to every 2 lbs of meat. Next add your potatoes and carrots and then start adding V8 as required to make the broth. Green beans go in next followed by the corn and green peas and finally the hominy. The secret is using the V8 instead of water once the meat is mostly done, it adds alot of flavor. The other thing is adding your veggies at various stages during cooking so that you don't turn say the corn and peas to mush trying to get the carrots and potatoes done.

Nascar--
Makin' your stew right now!
Good fishin'

Nascar- I'm going to try your recipe in the crock pot with green beans added. I'll let you know how it turns out. Thanks for all the replies.

k lay... If you are using the crockpot, get you some "slow cooker liners". I think that they are made by Reynolds and are by the foil, saran wrap, etc at the grocery store.

When you are done cooking and it's time to clean up, just grab the bag from the crock pot and throw it away. Clean up is done!

My style:

2lbs ground beef
2lbs stew meat
sliced up smoked sausage (1 package)
2 cans green beans
2 can stewed tomatoes
1 package frozen whole corn
1 small can tomato paste
1 sliced white onion
3 or 4 cut up potatoes
2 bay leaves
fresh ground pepper to taste
kosher salt to taste
a little garlic salt (to taste)
Brown all meat, add the other items with water to cover all. Bring to boil then simmer for a couple hours and yum yum!

That stew was sure good. The whole family enjoyed it. Thanks again.

Just tried your beef stew nascarchuck! Wow! It was great...I used deer from last season cut into stew meat chunks. Then soaked the meat in good ol Bud Lite for an hour before browning it(my wife doesnt like the "gamey" taste in deer). Cooked it up the way you described and had some Ziggenbach bread with it! Right damn tasty!
Heres the recipe for the bread:
1 1/2 -1 3/4 C. Shiner Bock Beer (flat) - I used Ziggenbach
2 1/2 C. Whole Wheat Flour
2 tsp. Dry Active Yeast
1/4 C. Warm Water ( not hot )
1/2 tsp. Salt
1/4 C. Honey
1/4 C. Vegetable Oil
1 1/2 C. All Purpose Flour

Dissolve in a large mixing bowl yeast with warm water, add honey and stir. Mix in wheat flour, salt, and all purpose flour in bowl. Stir in oil and slowly add flat beer. Mix all ingredients together. Place dough on a floured service and kneed for at least 10 - 15 minutes. The dough may need a little more flour added to it if while kneading its sticking to your hands. The finished dough will feel smooth and spongy and will not stick to your hands.
Place dough in a lightly oiled bowl and cover with plastic until it doubles in size. Do not place dough in a draft or a over heated area. The dough should be let to rise at room temperature.
When dough has doubled, punch in the middle and let rest for 5 minutes. Divide into four equal parts and shape into round loaves. Place loaves on a lightly oiled cookie sheet. Score twice on top of each loaf with a knife two inches apart and about 2 1/2 inches long. Cover loosely with plastic wrap until the loaves have double in size.
Place in a preheated oven at 350 degrees for about 30 minutes.

Be careful! you will hurt yourself eating this stuff!

Glad that you liked it! I bought the stuff to make it and will probably do so tomorrow.

My favorite is;
stew meat, venison, diced sirloin etc
diced potatos
carrots
half a head of cabbage or so
cup of medium barley
package of frozen mixed vegs
spicy V8
one or two onions diced
bell pepper diced
beef broth or bullion & H20

Brown the meat
add the meat to beef broth or bullion and boil until tender
add the potatos, carrots, barley and V8 and
add the cabbage and mixed veggies, cook another 30 minutes or so
if not hot enough can add rotel/hot sauce

if using a crock pot add the cabbage and veggies a couple of hours before done

sorry I really dont measure anything

be careful who you cook the cabbage and barly for, combination has explosive effects on some

Add some red wine and the acid will help tenderize your meat, not to mention give it great color! Half bottle would go in mine!

Are you calling for Shiner bach AND Ziggenbach? Used Ziggenbach????

McCloud, its a matter of preference. The original recipe my mom used to use called for Shiner Boch beer. Personally I prefer to drink Ziggenbach, so I experimented one day and used it instead of Shiner. Basically, I think any dark beer will work though!

i keep forgeting to get the slo cooker liners

Irish Beef Stew

4 lbs. beef, chuck or round cut into 2 inch squares
4 tbsp. shortening
2 qts. boiling water
Juice of one lemon
1 tbsp. Worcestershire sauce
2 cloves of garlic, minced
1 lg. onion, minced
4 bay leaves
2 tbsp. salt
1 tsp. pepper
1 tsp. paprika
2 dashes of ground cloves
2 tbsp. sugar
2 small cans white onions
2 lg. cans Irish potatoes
2 bunches carrots, quartered
2 pkgs. pie crust mix
1 c. flour

Dredge meat in flour. Melt shortening until it is smoking hot. Brown meat, add water, lemon juice and Worcestershire sauce. Add garlic, onion and bay leaves. Add dry ingredients. Bring to a rolling boil, then lower heat to a medium setting. Cook slowly for two hours, adding water to cover if necessary.
Add carrots, cook 20 minutes on high heat, add potatoes and onions, let cook ten more minutes or until carrots are tender.

Prepare pie crust as directed on package. Pour stew into one huge or two large casserole dishes. Cover with pie crust. Brown in 400 degree oven until crust is browned.

Made a pot yesterday and used the frozen sweet corn instead of canned and diced tomatoes (with juice) instead of stewed. This stuff was awesome! Wife and son both commented on it.

Also cooked it on the stove instead of the crockpot. Saw that the cord was melted on the crockpot so it went into the trash.

Good lookin chow and da cornbread looks might fine!!