How to Make Tasty Jeanette's Beef Stew

Jeanette's Beef Stew. Saute onions and then add flour coated beef until lightly browned. Add vegetables, beef, broth, water and all other ingredients to crockpot. Sprinkle beef lightly all over with seasoned salt.

Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer. In an oven-safe Dutch oven, brown beef in batches in oil; drain. You can cook Jeanette's Beef Stew using 17 ingredients and 3 steps. Here is how you cook that.

Ingredients of Jeanette's Beef Stew

1. It's 2 cup of carrots (cut into small pieces).
2. You need 2 cup of peas.
3. Prepare 1 cup of green beans.
4. You need 1 of onion (diced).
5. You need 4 large of potatoes (cut into small pieces).
6. You need 2 tbsp of Worcestershire sauce.
7. Prepare 2 tbsp of bbq sauce.
8. You need 2 tsp of minced garlic.
9. It's 2 lb of stew beef (cut into small bite size pieces).
10. Prepare 2 can of beef broth.
11. You need 1 cup of water.
12. It's 1/2 stick of butter.
13. Prepare 2 of celery stalks (cut into small pieces).
14. You need 1/2 cup of green pepper (diced).
15. Prepare 1 cup of flour.
16. Prepare 1 of salt, pepper & other favored seasons to taste.
17. It's 1 tsp of paprika.

Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. This classic French beef stew, otherwise known as Beef Bourguignon, is the ultimate comfort food. Chunks of well-marbled beef are seared in olive oil and then gently braised with garlic and onions in a wine-based broth.

Jeanette's Beef Stew step by step

1. Season beef with salt, pepper, etc and coat with flour..
2. Melt butter in large skillet. Saute onions and then add flour coated beef until lightly browned..
3. Add vegetables, beef, broth, water and all other ingredients to crockpot. Cook on high for approx 5 hours. Stew will thicken upon cooking from the flour coated on the beef..

After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich, deeply flavored sauce. Add beef, a few pieces at a time, and toss to coat. In a Dutch oven, brown beef in oil over medium heat. Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves. Bring to a boil then reduce heat to a simmer.