OLD-FASHIONED BEEF STEW
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams
CLASSIC, HEARTY BEEF STEW
This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!
Provided by Matthew Francis
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h35m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
- Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
- Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
- Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
- Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
- Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g
40 MILE BEEF STEW
Make and share this 40 Mile Beef Stew recipe from Food.com.
Provided by Markh7
Categories Stew
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Brown stew meat in the Dutch Oven and cook with diced onions until well done.
- Peel, dice, and par boil the vegetables until nearly done.
- Brown the link sausages in seperate frying pan. Add sausage drippings to the stew meat if desired.
- Add vegetables to meat and onion mix to nearly fill the Dutch oven, add liquid as needed.
- Top with link sausages and then the slices of Mozzarella Cheese.
- Cover and let simmer until well heated and cheese is melted.
Nutrition Facts : Calories 965.1, Fat 53.1, SaturatedFat 20.4, Cholesterol 209.3, Sodium 633.4, Carbohydrate 62.1, Fiber 8.7, Sugar 7.1, Protein 58.3
CLASSIC BEEF STEW
This easy beef stew recipe is my favorite. The rich beef gravy helps the hearty flavor of the potatoes and carrots to come through. It's the perfect homemade dish for a blustery winter day. -Alberta McKay, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 245 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 751mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
STEW FOR A CROWD
Need a no-fuss feast to feed a crowd? With lots of meat and vegetables, this big-batch stew is sure to satisfy. -Mike Marratzo, Florence, Alabama
Provided by Taste of Home
Categories Dinner
Time 4h
Yield 120 (1-cup) servings.
Number Of Ingredients 17
Steps:
- Divide stew meat, onions and celery among several large Dutch ovens or stockpots. Add water to fill pans half full. Add browning sauce if desired and seasonings. , Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until the meat is tender. Add potatoes and carrots; bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables are tender. , Add peas and corn; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until heated through. , Combine flour and enough milk to achieve a creamy, smooth paste; gradually add to stew. Bring to a boil. Cook and stir 2 minutes or until thickened. Discard bay leaves.
Nutrition Facts : Calories 244 calories, Fat 7g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 434mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 22g protein.
BEEF STEW FOR A CROWD
Beef stew always seems to be popular at a large gathering. Everyone likes this hearty combination of beef, potatoes, carrots, celery and onion in a savory tomato-to-beef broth.-Jackie Holland, Gillette, Wyoming
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 22 servings (5-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a soup kettle, brown beef in oil; drain. Stir in the water, tomato sauce, bouillon, salt if desired and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until the meat is tender., Add the potatoes, carrots, celery and onions. Return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the vegetables are tender. , Combine flour and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 183 calories, Fat 6g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 739mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
FORTY MILE STEW
Number Of Ingredients 9
Steps:
- Using your camp stove or 15-18 briquets, brown the meat cubes in a 12" Dutch Oven. Just as the meat finishes browning, throw the mushrooms in. Remove from heat and make sure none of the meat cubes have stuck to the bottom. Layer the potatoes slices over the meat and season to taste with salt, pepper, or your favorite camp seasoning. (Kent would add a dash of steak sauce for more flavor.) In whatever order you like, layer the tomatoes, peppers, and onions. Place the sausage patties over top of the last veggie. Bake slowly with 6-8 briquets underneath and 15-18 on top. Add fresh charcoal after an hour and cook for another 30-40 minutes. With only the moisture that cooks out of the vegetables for liquid, this ends up being more like a casserole than what we typically think of as a stew. Ten minutes before you're ready to serve, remove the charcoal from the lid, place the cheese slices over the sausage patties and replace the lid. The cheese slices will melt in about 5 minutes. Make sure when you serve that you get part of each layer.Spiced with More Tall Tales - Soups, Stews and Chili
Nutrition Facts : Nutritional Facts Serves
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