THE BEST BEEF STEW
Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 19
Steps:
- In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.
Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
BARBECUE BEEF STEW
a totaly different take on Beef stew but this is so good you will have them asking for more if they like BBQ.Cooking time also depends on your crockpot.
Provided by Kim19068
Categories Stew
Time 8h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In skillet brown meat in hot oil.
- Drain off fat.
- Place onion rings, green pepper and garlic in crockery cooker.
- Place meat atop; sprinkle with salt and 1/8 teaspoon pepper.
- Add beef broth, undrained tomatoes, mushrooms and barbecue sauce; stir to mix.
- Cover; cook on low-heat setting for 8-10 hours.
- Turn cooker to high-heat setting.
- Blend 1/4 cup cold water slowly into cornstarch; stir into stew.
- Cover and cook till thickened and bubbly, stirring occasionally.
- Serve over hot rice.
BARBARA'S BEEF STEW
Make and share this Barbara's Beef Stew recipe from Food.com.
Provided by Donna Matthews
Categories Stew
Time 3h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Quickly sear stewing beef in a soup pot with a small amount of oil, the onions, and the garlic.
- Add the water, thyme, beef broth, diced tomatoes, and the tomato sauce.
- Bring to a boil, then reduce heat and let simmer for an hour and a half or more.
- Note: The broth will reduce nicely if not covered, but care needs to be taken to not let it reduce too much and endanger going dry.
- About an hour before serving, add vegetables.
- Increase heat to bring the stew back to a boil; then reduce and let simmer until vegetables are tender crisp.
- Biscuits go nicely with this for a complete meal.
Nutrition Facts : Calories 320.4, Fat 17.5, SaturatedFat 6.7, Cholesterol 57.7, Sodium 1026.6, Carbohydrate 21.9, Fiber 3.9, Sugar 7, Protein 20.3
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