Looking for a beef stew recipe that DOESN'T use a dutch oven or a crock pot...?

All of the beef stew recipes I'm finding call for a dutch oven, which I don't have, or a crock pot (I only have a very small one). How can I make a simple beef stew in a pot on the stove? (not a beef soup - that's too thin)





Also, why do most beef stew recipes call for beef ';dredged'; in flour mixtures before browning? Does this help thicken the stew?Looking for a beef stew recipe that DOESN'T use a dutch oven or a crock pot...?
You don't HAVE to have a crockpot or dutch oven. Any large pot wil work just fine.





Yes the flour helps the ticken the stew but when I make my stew I season the flour very heavily and for the most part it seasons my stew for me.





Here is my basic stew recipe:





Basic Stew:


1 pound stew meat


1 or 2 carrots peeled and cut into big chunks


1 or 2 ribs of celery cut into big chunks


1 onion chopped


1 large white potato or 2 medium potatoes peeled and chopped


1 clove garlic chopped


1 can stewed tomatoes


Oil


Flour


Seasonings such as seasoned salt, granulated garlic, pepper, celery salt, onion powder and a few bay leaves





In a large skillet heat the oil.


In a zipper seal bag add flour and all the seasoning to taste-except bay leaves. You want to season it kinda heavily because it will basically season your whole stew.


Toss the meat into the bag of flour and coat well. Add the meat to the oil, adding a little extra flour.


Meanwhile add all veggies and bay leaf to a soup or crock pot. Add the meat when it is done frying, add all the flour drippings as well.


Simmer on low heat until the meat and veggies are tender. Adding more water or seasonings as needed. Stir from time to time as well.








Also don't mix the flour and water together in a slurry then add. It wont taste as good.Looking for a beef stew recipe that DOESN'T use a dutch oven or a crock pot...?
it does help thicken the stew it also helps brown the meat and give it a great color. On the stove drizzel soup pot with evoo brown your dreged stew peices and brown on med high heat. add your aromatics,(onion garlic carrots whatever) coat well with the oil. remove to a bowl with the meat. wipe the inside of your pot with a paper towel to get rid of excess oil. Add your stock to the pot and return your veggies and beef . bring to rolling boil and then reduce heat to simmer and cook with the lid off for a few hours or until it is the consistancy you like. to make it thicker, shake a little flour and hot water in a sealed container and add immediately to your simmering stew. Good luck with your recipe
Here is a great beef stew recipe that does not require a Dutch oven or a crockpot:





Hearty Beef Stew


http://www.recipe4living.com/Recipes/Rec鈥?/a>





A hearty beef stew that will stick to your stomach on a cool night.





Ingredients





1 lb. beef, cubed


1 Vidalia onion, diced


2 carrots, diced


2 lg. potatoes


1 pkg. mixed vegetables


4 C. chicken broth


1 pkg. brown gravy mix


1 Tbs. cracked pepper


1 tsp. sea salt


1 bay leaf


2 Tbs. extra virgin olive oil





Directions





Place 2 Tbs. extra virgin olive oil in medium sauce pan on high heat. Add beef cubes and sear. Remove beef cubes and place on plate to add later. Reduce heat to medium. Add the diced onion and carrots and saute until onion is transparent. Add the sea salt and cracked pepper. Add brown gravy mix gradually and cook until the mixture thickens. Add the chicken broth and stir. Add the mixed vegetables, potatoes and then add the beef cubes back in. Add bay leaf. Place heat on high for 10 minutes, stir frequently then place heat on simmer for 1 hour with lid on. Cook until potatoes become tender.
Here is a easy one that you can adjust to pot size.





Start with stew meat. I cut the pieces in half before adding them to the pot.





Add: Meat, Onion, Garlic, salt, pepper to pot then cover with cold water. Bring to boil then cover and simmer for 1 hours on low temp.





Add any vegetables you like plus corn starch. I only add one tablespoon but you can add as much as you want.


Return to boil and simmer covered again for one hour. Make sure water is not above ingredients as your making stew and not soup. You can substitute wine for water if you want. Like one cup water %26amp; one cup favorite wine.





Enjoy. Please note if you add any peppers your stew will get spicier the more you simmer it.
I make beef vegetable soup all the time. No need to dredge ground round in flour. 5 pounds ground round. Add 2 eggs. Mix thoroughly in the beef. Make into meatballs. Bake in oven for 45 minutes at 350 degrees. Meanwhile add all of your vegetables ie potatoes, carrots, onions, celery, corn, green beans, peas, 3 large cans stewed diced tomatoes, 2 large cans V8 as stock. Seasoned salt and pepper 1 tablespoon pepper and 3 tablespoons seasoned salt. Simmer on low. Add meatballs when done cooking. Do not drain what little fat there is from the beef. This gives the soup the flavor it needs. Serves 12. All done in a 12 qt. ss pot stove top.
Flour thickens but is not really needed. Any recipe that calls for crock pot or dutch oven can be done in a regular pot w/o changing the recipe. Just be sure to give it at least a few hours to simmer really slow. Keep just enough fluid that the meat barely sticks out at the surface, replenishing with water, beer, or wine if it gets low during cooking. If you're using carrots, potatoes, etc, add them later, when there's like an hour left to cook.
A dutch oven is a wide pot that's about 5 inches high. Dredging the beef in flour does help thicken the stew and helps the meat stay moist.
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