A good beef stew recipe

[sharine25]

I have finally joined the crockpot elite!! So I want to start using my crockpot tomorrow..And for my first attempt I will like to try a beef stew recipe. Anyone know of a good beef stew recipe that taste like CrackerBarrel beef stew? I am in love with the stew so I want to learn to make it.

[eelo]

Cracker Barrel Old Country Store Beef Stew

Posted by FootsieBear at recipegoldmine.com 10/1/2001 5:01 am

Source: Cookin'Fool

1 portion Beef Stew Setup
3 quarts water
2 cans Veg-All (The huge family size)

In pot add water and stew setup and cook on medium till setup is thawed. Drain Veg-All and add to stew mixture. Cook on medium heat for 30 minutes.

Beef Stew Setup:
3 pounds onions
30 pounds thawed stew beef
1/2 gallon water
1/2 cup salt
6 tablespoons pepper
4 1/2 quarts diced tomatoes (canned or fresh)
4 1/2 quarts tomato ketchup

Combine all ingredients in a large pot. Cook on a medium boil for 2 1/2 hours or until meat is tender. Divide into thirds for three portions of setup. You can freeze until it is needed.

Dry Mix for biscuits and dumplings:
15 pounds flour
46 ounces shortening

Blend mixture on low for 4 minutes. Shelf life 5 days

Biscuits (Wet Mix):
1/2 gallon buttermilk
1 heaping gallon (6 pounds 4 ounces) Dry Mix

Mix for 20 seconds on low in a blender. On a lightly floured table, spoon out 1/2 of the wet mix. With lightly floured hands, pat top and sides of dough. Knead no more than 4 times; roll dough to an even thickness. Relax dough by lifting all sides until it shrinks back evenly to a 1/2 inch thickness. Cut biscuits out with a lightly floured cutter. Bake at 475 degrees F for 7 to 10 minute or until lightly brown. Brush tops with melted margarine

TIPS**DO NOT USE MORE thank a light covering of flour on the biscuit table when rolling out wet mix. Excess flour will dry out the wet mix and keep the dough from sticking together during the second rollout.

**Remember to knead the dough no more than 4 times. Knead the dough just enough to make it rollable. This will keep the biscuits light a tender.

**The biscuits must be baked immediately after rollout.

Dumplings (12 pounds):
4 gallons water
12 ounces chicken base with pepper
Flour
Wet Mix (Above)

In a pot bring water and chicken base to a rapid boil. Work with 1/2 batch of wet mix on a heavy floured table, knead 30 times. Roll dough out to a 1/8 inch thickness. DO NOT RELAX THE DOUGH.

Flour the top of the dough heavily. Cut the dough into 2 inch squares; using a dough scrapper lift the dough squares into a pan. Keep the dough flat. Pour all dough into boiling broth at once. Separate gently with a spoon to encourage separation. Leave uncovered and boil rapidly for 5 minutes. Cover and reduce heat to a simmer and cook for 20 minutes.

**Broth will seem thin but it will thicken in a hot box in 40 minutes.

[sharine25]

So uhmm..how do I make for only 2 people? I don't want to make a 30 pound stew..

[kt1449]

Cook your beef. Add to the crockpot chopped carrots, celery, onion, potatoes, and some chopped garlic cloves. Add in some spices (bay leaf, salt, pepper, garlic, paprika, I sometimes use chili powder or red pepper to spice it up) About a teaspoon of worchestershire sauce and then enough water to cover the veggies. Let it cook down until the veggies are tender...usually like a good four hours on high, at LEAST may be 5-6. It will look kind of like soup, some of the water should cook off. Then I just use flour and add that until it is thick enough.
Let it simmer a little longer and its done.

I can't guarantee this recipe. I just usually find something basic online and then do my own variations. Like seasoning amounts and such, but at least you can alter this to make smaller amounts! You can also use beef broth instead of water to make it more flavorful...

[sharine25]

Originally Posted by kt1449 Cook your beef. Add to the crockpot chopped carrots, celery, onion, potatoes, and some chopped garlic cloves. Add in some spices (bay leaf, salt, pepper, garlic, paprika, I sometimes use chili powder or red pepper to spice it up) About a teaspoon of worchestershire sauce and then enough water to cover the veggies. Let it cook down until the veggies are tender...usually like a good four hours on high, at LEAST may be 5-6. It will look kind of like soup, some of the water should cook off. Then I just use flour and add that until it is thick enough. Let it simmer a little longer and its done. I can't guarantee this recipe. I just usually find something basic online and then do my own variations. Like seasoning amounts and such, but at least you can alter this to make smaller amounts! You can also use beef broth instead of water to make it more flavorful...

I bought a cookbook last night and right at this moment my stew has been simmering since this morning...so far so good..just a bit watery but am going to follow your instruction on adding flour to make it thicker...it smells yummy though..

[kt1449]

well how did it turn out???

[pinkandgreen]

Originally Posted by eelo Cracker Barrel Old Country Store Beef Stew Posted by FootsieBear at recipegoldmine.com 10/1/2001 5:01 am Source: Cookin'Fool 1 portion Beef Stew Setup 3 quarts water 2 cans Veg-All (The huge family size) In pot add water and stew setup and cook on medium till setup is thawed. Drain Veg-All and add to stew mixture. Cook on medium heat for 30 minutes. Beef Stew Setup: 3 pounds onions 30 pounds thawed stew beef 1/2 gallon water 1/2 cup salt 6 tablespoons pepper 4 1/2 quarts diced tomatoes (canned or fresh) 4 1/2 quarts tomato ketchup Combine all ingredients in a large pot. Cook on a medium boil for 2 1/2 hours or until meat is tender. Divide into thirds for three portions of setup. You can freeze until it is needed. Dry Mix for biscuits and dumplings: 15 pounds flour 46 ounces shortening Blend mixture on low for 4 minutes. Shelf life 5 days Biscuits (Wet Mix): 1/2 gallon buttermilk 1 heaping gallon (6 pounds 4 ounces) Dry Mix Mix for 20 seconds on low in a blender. On a lightly floured table, spoon out 1/2 of the wet mix. With lightly floured hands, pat top and sides of dough. Knead no more than 4 times; roll dough to an even thickness. Relax dough by lifting all sides until it shrinks back evenly to a 1/2 inch thickness. Cut biscuits out with a lightly floured cutter. Bake at 475 degrees F for 7 to 10 minute or until lightly brown. Brush tops with melted margarine TIPS**DO NOT USE MORE thank a light covering of flour on the biscuit table when rolling out wet mix. Excess flour will dry out the wet mix and keep the dough from sticking together during the second rollout. **Remember to knead the dough no more than 4 times. Knead the dough just enough to make it rollable. This will keep the biscuits light a tender. **The biscuits must be baked immediately after rollout. Dumplings (12 pounds): 4 gallons water 12 ounces chicken base with pepper Flour Wet Mix (Above) In a pot bring water and chicken base to a rapid boil. Work with 1/2 batch of wet mix on a heavy floured table, knead 30 times. Roll dough out to a 1/8 inch thickness. DO NOT RELAX THE DOUGH. Flour the top of the dough heavily. Cut the dough into 2 inch squares; using a dough scrapper lift the dough squares into a pan. Keep the dough flat. Pour all dough into boiling broth at once. Separate gently with a spoon to encourage separation. Leave uncovered and boil rapidly for 5 minutes. Cover and reduce heat to a simmer and cook for 20 minutes. **Broth will seem thin but it will thicken in a hot box in 40 minutes.

I got to buy myself a crockpot and make this wonderful beef stew recipe that you speak of.

[pinkandgreen]

Originally Posted by kt1449 well how did it turn out???

Now, I am craving for beef stew.