Beef Stew Recipe

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Beef Stew

Nicole Bredeweg


This recipe calls for a specialty machine -- the George Foreman Contact Roaster. I picked one up at a garage sale and was moving through the instruction manual recipes when I came across this one. I would think that it would be easy enough to convert to stove top or slow cooker. . . Finally, we dropped the prunes (not because they tasted bad, but because the texture was unpleasantly surprising to me).

★★★★★ 1 vote
No-Cook or Other


1 Tbsp
butter, cold
1 small
onion, chopped
2 clove
garlic, minced
1 lb
stew beef, cut into 1" cubes
2 small
carrots, cut into 1/2" slices
3 small
potatoes, cut into 1" cubes
1/4 c
chopped prunes
2 Tbsp
bay leaf
1 tsp
dried thyme leaves
1 Tbsp
chopped parsley
1 1/2 c
beef broth


1Place the baking pan into the contact roaster and add the butter. Close the lid and preheat to melt the butter.
2At the end of the preheat time, add the onions. Close the lid and cook 10 minutes.
3Stir in the garlic, close the lid and cook 2 minutes.
4Combine remaining ingredients and stir into onion mixture. Close the lid and set the timer for 90 minutes. Check for tenderness and continue baking if necessary.

About this Recipe

Course/Dish: Beef, Beef Soups
Main Ingredient: Beef
Regional Style: American