A quick, easy, warm stew that is ready in 30 minutes. Depending on how mild or hot you would like your stew you can substitute Rotel(R) for mild, medium, or hot and regular ranch style beans for ranch style beans with jalapenos.
Simple food that warms the heart. This is extreme comfort food. This is a recipe that is over 150 years old from my great-great-grandmother. Beef and sauce, slow cooked and mixed in with a little love. You won't regret making this. Try serving over noodles.
I worked at a hotel on the Kinneret in Israel, where we made this recipe for every Sabbath. As there are few ingredients, use the best quality you can, especially for the beef stock. If possible use homemade or organic. As for the beef, use a good quality cheap cut, such as chuck steak. Feel free to add your own touches to this recipe. Sometimes I use venison instead of beef, or add a handful of forest mushrooms. It's a great base to build off of.
A very quick chili, thanks to your trusty food processor or blender. And a very tasty chili, thanks to your trusty bacon.
Chili that's ready fast, with a spice kick from chopped jalapeno peppers.
Starting a stew off with bacon is like starting an inning with a lead-off hit. Your chances for success are much improved. So, in a way, bacon is the Rickey Henderson of foods.
Up for an adventure? Beef hearts fit the bill. Ask your butcher about them or look for them at your local Asian grocery. This Army recipe is meant to tamp down the strong flavor of the meat. Adapted from the 1910 Manual for Army Cooks
A simple, filling bowl of chili that even the lowest private could make. Adapted from the 1910 Manual for Army Cooks.
No one likes bland food, and Army privates are no different. This beef stew has a little kick to it, thanks to a coating of cayenne pepper. A great recipe for beginners, try it yourself. Adapted from the 1910 Manual for Army Cooks.
A very hearty, thick stew you'll be dining on for days. Inspired by wsf's "Sabbath Stew."
This 150-year old recipe from the old country gets new life with a tool 19th century cooks didn't have--the slow cooker. If they had it, they would've used it. Inspired by Michael and Carolyn's "Simple Hungarian Stew."
Tender chunks of beef, thick carrots, and a hearty gravy. Your mind will be at work, but your taste buds will be pining to get back home for dinner.
Big chunks of beef will fill you up. But you want more: The taste of chipotle peppers for fantastic, smoky flavor.
Turn two cans of soup from ordinary to extraordinary with this recipe for beginner cooks. Inspired by bodeen's "Daddy's Anytime Stew."
Sure, you can just toss a roast in the slow cooker and get tasty meat. But take the time to add this incredible blend of spices, and you'll have something approaching a masterpiece. Best of all, this easy slow cooker recipe is doable for beginning cooks as well.
A basic beef stew develops amazing flavors as it slowly cooks in your Dutch oven. Your family will devour this, or you'll be eating it for weeks.
A simple, easy stew that incorporates quinoa without losing any delicious meaty flavor. Inspired by wsf's "Sabbath Stew."
A thick, meaty stew with none of those bright-colored vegetables to ugly it up. Meat and potatoes: they make a great beef stew recipe.
From the skillet to the pot to the oven, beef gets a tour of your stove. When he's done, you've got a great chili that can serve a crowd.
Your basic beef stew, with all the favorites--carrots, celery and onions.