Easy Beef Stew Recipes
Two hearty vintage stew recipes from community cookbooks: a classic Brown Stew with beef and a simple, rustic Venison Stew. Both are perfect for chilly evenings and taste even better the next day.
Recipes on This Page
Brown Stew
Ingredients
- 2 lb beef cubes
- 4 cups water
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- 1 medium onion, sliced
- 2 small bay leaves
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon sugar
- Pinch of allspice
- 6 carrots
- 8 small onions
- 3 potatoes, quartered
Instructions
- In a Dutch oven, brown the beef cubes thoroughly in a little fat.
- Add water, lemon juice, Worcestershire sauce, minced garlic, sliced onion, bay leaves, salt, pepper, sugar, and allspice.
- Simmer gently for about 2 hours.
- Add carrots, small onions, and quartered potatoes. Cook for another 30 minutes or until vegetables are tender.
- Thicken the gravy if desired and serve hot.
Serves: 4 to 6
Venison Stew
Ingredients
- 2 lb venison, cut into pieces
- 1 package onion soup mix
- 1 can cream of mushroom soup
- 1/2 cup water
- 1 teaspoon salt
- 4 carrots
- 2 stalks celery
- 6 small onions
- 6 potatoes
Instructions
- In a Dutch oven or large pot, combine venison, onion soup mix, cream of mushroom soup, and water. Cook until the meat is tender, about 1 hour, stirring occasionally and adding water if needed.
- Add carrots, celery, small onions, potatoes, and salt.
- Cover and cook for about 45 minutes (or longer) until the vegetables are tender.
Serves: 4 to 5
FAQ
Why is browning the meat important?
Browning adds rich flavor and color to the stew. Don’t skip this step.
Can these stews be made in a slow cooker?
Yes. Brown the meat first if possible, then cook on LOW until tender. Add vegetables toward the end so they don’t become mushy.
How do I thicken the stew?
Mix a little flour or cornstarch with cold water to make a slurry, then stir it gradually into the simmering stew.
Can I substitute beef for venison?
Yes. The cooking method works well for either meat, though cooking times may vary slightly depending on the cut.