Here is a link to the "stewed beef" thread I posted some time ago. I think you might want to look at Beef Carbonade recipes and perhaps the Beer Braised Beef with Onions type of recipes.

Teresa

Here is a link that might be useful: elusive stewed beef thread

I made a pot roast a week or two ago. My husband has said for years how much he doesn't like them...and so I've not made one in a long time. But this one just sounded good to me..and I said..I'm gonna do it...And he loved it..and yesterday he asked when I was making it again!! I served it with polenta. You could add chopped veg to it for a more "stew" like dinner. Or stir a bag of frozen mixed veg into the gravy and chop the meat up.

Roast Beef with Coffee Gravy from Closet Cooking

3-5lb chuck
s&p to taste
1 T oil
2 onions, sliced
2 c beef broth
2 c coffee
1 T balsamic Vinegar
2 bay leaves
2 springs thyme
1 T flour mixed with 1 T water
S&P to taste

1. Season beef with s&p.
2.Heat oil in a lidded oven safe pan.
3. Add the beef and brown on all sides, set aside.
4. Add the onion to the pan and saute until just tender, about 3-5 minutes. (I also added two large garlic cloves sliced.)
5. Add the stock and deglaze the pan.
6. Add the beef back to the pan, along with the coffee, balsamic, bay and thyme and bring to a simmer.
8. Cover and transfer to a 325F preheated oven and bake until fork tender, about 3-5 hours. (1 hr per pound)
9. Set beef aside, cover and let rest.
10. Strain solids from the gravy and skim fat. (I mashed the onions and garlic with a potato masher.)
11. Add the flour and water mixture and simmer until thickened, a few minutes.
12. Season the gravy with s&p.

There is another recipe that I like..but I have to see if I can find it online..or where my copy is stashed to type it. It is a beef burgundy type "skillet" stew.

Here is a link that might be useful: Roast Beef with Coffee Gravy

Here's the recipe...Her website no longer exists. It was one of my favorite recipe sites.

BEEF BURGUNDY

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This is a delicious recipe inspired from one of my "great-Chef- loopie-buddies", Cheryl, on AOL. This aromatic dish will have you drooling during cooking time!

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2 pounds round steak, cut into 1-inch cubes

2 tbsp. vegetable oil

1/4 cup flour

1/2 tsp. salt

1/4 tsp. pepper

1 cup beef broth

3/4 cup Burgundy wine

1 tsp. beef bouillon granules

1 clove garlic, minced

1/2 tsp. salt

1/2 tsp. seasoned salt

1/4 tsp. marjoram

1/4 tsp. thyme

1/4 tsp. pepper

1 tbsp. cornstarch dissolved in 1 tbsp. water

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1. Combine flour, 1/2 tsp. salt and 1/4 tsp. pepper; coat beef in flour mixture.

2. Heat oil in large skillet; brown beef on all sides, working in batches if necessary. Drain beef.

3. In crock pot, combine beef, beef broth, wine, bouillon and seasonings. Cover and cook on low heat for 6 to 8 hours, until meat is tender.

4. Turn control to high and stir in cornstarch mixture. Cook for 15 minutes. Serve over rice, pasta or mashed potatoes. Yield: 4 servings.

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Steph's Country Kitchen Goodness

www.stephskitchen.com

Here's her Beef Stew Recipe

BEEF STEW

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This comforting stew recipe comes from Dons Aunt Mary (with just a couple of touch-ups by me), and has been thankfully passed around his family. Not many dinners come easier than this, since you throw all of the ingredients into a pan, bake and forget about it until it's time to eat. I serve this with fresh bread and butter for dipping. This dish signals Fall to me, my favorite season.

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1 pound lean beef stew meat

5 medium potatoes, peeled and cubed

3 large carrots, peeled and sliced

2 stalks celery, sliced

1 small onion, cut into small chunks

1/4 cup fresh chopped parsley

1 can (15 ounces) tomato sauce

2 cups beef broth, red wine, or water (or a combo of the three)

3 tsp. dry tapioca

Salt and pepper to taste

1/2 cup frozen peas

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1. Combine all ingredients except peas in a small roasting pan and cover with lid. Cook at 350º for 3 hours. Stir in peas the last 15 minutes of cooking time. Yield: 4 to 6 servings.

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Steph's Country Kitchen Goodness

www.stephskitchen.com

Here's another one I've made a few times.

FRENCH RAGOUT

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This dish is similar to beef stew, only cooked on the stove and much quicker. I always serve this with piping hot bread for dipping. Reminds me of Halloween as this is the perfect warm dish to serve the eager trick-or-treaters before their eve of fun.

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1 lb. beef stew meat

2 tbsp. cooking oil

1 medium onion, sliced

3 tbsp. butter

1 beef bouillon cube

1-1/2 cups water

1 cup beef gravy

1 lemon slice

2 cups diced potatoes

1 cup sliced carrots

3/4 tsp. salt

1/4 tsp. pepper

1 tbsp. cornstarch

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1. In a large skillet, brown beef in hot oil. Drain and set aside.

2. In same skillet, cook onion in butter until just tender. Add beef, bouillon, water, gravy, lemon, potatoes, carrots, salt and pepper. Bring to a boil; cover and simmer 25 minutes.

3. In a small bowl, blend 1/4 cup cold water with the cornstarch. Stir into beef mixture. Bring to a boil, stirring contstantly. Simmer, uncovered, 5 minutes. Remove lemon slice. Yield: 4 servings.