SIMPLE BEEF STEW
Simple and hearty beef stew I make for my family.
Provided by Laura Bloomer Wine
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium-high heat. Add meat, flour, onion, and garlic; cook and stir until browned, 10 to 15 minutes.
- Add broth, tomatoes, potatoes, celery, and carrots, then stir in Creole seasoning and basil. Bring to a simmer. Reduce heat to maintain simmer and cook, uncovered, until potatoes are soft, meat is tender, and gravy is thick, about 1 hour.
Nutrition Facts : Calories 402.7 calories, Carbohydrate 27.7 g, Cholesterol 62.6 mg, Fat 21.5 g, Fiber 4 g, Protein 24.4 g, SaturatedFat 7.1 g, Sodium 238.3 mg, Sugar 2.7 g
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
THE BEST BEEF STEW
The deep flavors in our beef stew come from browning the chuck roast in batches and cooking the onions and garlic until they're sweet. Cooking low-and-slow in the oven allows the meat to become completely tender in its rich red wine-laced sauce. This is a great dish to make ahead as its complex flavors intensify overnight.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Arrange a rack in the lower third of the oven and preheat to 275 degrees F. Tie the parsley, thyme, rosemary and bay leaves together with kitchen twine.
- Heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate.
- Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about 6 minutes. Add the carrots and celery and continue to cook until they are brightly colored and fragrant, about 4 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pot, and cook until it evaporates, about 4 minutes. Sprinkle the vegetables with the flour, stir to evenly coat them and cook for 1 minute. Add the broth, potatoes, tomatoes and the reserved beef with any accumulated juices. Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.
- Cover the pot and then transfer to the oven. Bake until the beef is tender but still holds its shape, 1 1/2 to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.
OLD-FASHIONED BEEF STEW
This rich, hearty beef stew has a garden full of flavor with vegetables like cabbage, rutabaga and carrots. Mom knew this main dish is one that would suit us 11 kids. When we were all home, she'd throw in extra vegetables to stretch it. -Anne Heinonen, Howell, Michigan
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven over medium-high heat, brown meat in oil. Add the onion, water, seasoned salt, pepper and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours. , Add the vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine flour, cold water and browning sauce until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Nutrition Facts : Calories 302 calories, Fat 11g fat (0 saturated fat), Cholesterol 86mg cholesterol, Sodium 263mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
BEEF STEW WITH STOUT
Categories Beer Beef Stew Quick & Easy Spring Bon Appétit
Yield 2 servings; can be doubled
Number Of Ingredients 7
Steps:
- Sprinkle beef with salt and pepper. Melt butter in heavy medium skillet over high heat. Add beef and sauté until brown on all sides, about 5 minutes. Using slotted spoon, transfer beef to bowl. Reduce heat to medium-low. Add carrots and onions to skillet; toss to coat with pan juices. Add flour; stir 1 minute. Add broth and stout. Add beef and any juices collected in bowl. Cover skillet; simmer until beef and carrots are tender; stirring occasionally, about 15 minutes. Season with salt and pepper.
BASIC BEEF STEW ALA BON APPETIT 1986
Steps:
- Position rack in lower third of oven and preheat to 450. Het 3 T oil in heavy 4 to 5 qt flameproof casserole over med-high heat. Add 1/3 of the beef and brown on all sides, making sure sides do not touch, 6-7 mins. Transfer beef to plate using slotted spoon. Repeat w/ remaining beef. Add chopped onion to pan, reduce heat to lowand cook until translucent, stirring often, about 7 mins. Return beef to pan, reserving juices on plate. Sprinkle beef w/ flour and toss gently til coated. Transfer to oven and bake, uncovered , stirring once, 5 mins. Remove from oven. Reduce oven temp to 325. Pour reserved juices over beef. Add enough stock to barely cover. Tie parsley stems, garlic, thyme and bay leaf in cheese cloth. Add to beef w/ salt and pepper to taste. Bring mixture to boil on stovetop, scraping any browned bits from sides and bottom of pan. Transfer to oven, cover and bake, stirring occasionally, 1 1/4 hrs. Add more stock if mixture appears dry or sauce is too thick. Continue baking until beef is just tender when pierced w/ knife, 15 to 30 mins. Discard cheesecloth bag. Meanwhile, bring med saucepan of water to boil. Add onions and boil 1 min. Drain, rinse under cold water. Peel onions. Heat 1 T oil and 1 T butter in heavy med skillet over med-high heat. Add onions and saute until lightly browned, about 4 mins. Remove onions using slotted spoon. Heat remaining oil in the skillet. Add mushrooms, salt and pepper and saute until lightly browned, 2-3 mins. Transfer stew to top of stove and uncover. Add veggies and simmer until onions are tender, about 25 mins. Sauce should be thick enough to lightly coat back of spoon.If sauce is too thick, stir in additional stock. If sauce is too thin, carefully remove beef and veggies using slotted spoon and boil sauce, stirring often, until slightly thickened. Return beef and veggies to sauce. Stir in chives, parsley and tarragon. Taste and adjust seasoning. Serve hot.
More about "basic beef stew ala bon appetit 1986 recipes"
BEEF AND BACON STEW RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (102)Author Molly BazServings 4
- Preheat oven to 300°. Open bottle of wine and pour yourself a glass, then proceed with prepping your meat and vegetables. You’re going to do some very light butchery—fear not! It’s easy. Place 2½ lb. beef on a cutting board and cut into 2" cubes. It’s all good if they’re not perfect, just try to cut them in relatively evenly-sized pieces so they will cook at the same rate. Transfer beef to a large bowl, season with 1 tsp. pepper and 1 Tbsp. kosher salt, and toss to coat.
- Cut 8 oz. bacon crosswise into 1" pieces. Transfer to a large Dutch oven. Set on stove (but don’t turn it on yet).
- Clean your cutting board or flip it over so you don’t contaminate your vegetables with meat stuff. Time to do some veg prep! Cut root ends off 3 onions, then cut each onion in half through the cut ends. Remove and discard peels, then cut each in half again (you should have 12 quarters total). Transfer to a medium bowl.
- Scrub 3 carrots, then peel. Cut off and discard tops. Cut carrots in half diagonally. If the top halves of carrots are particularly thick, cut those in half lengthwise. Transfer carrots to another medium bowl.
5 BEEF STEW RECIPES FOR WINTER'S FINAL HURRAH - BON APPéTIT
From bonappetit.com
IRISH BEEF STEW RECIPE | EPICURIOUS
From epicurious.com
BLACK PEPPER BEEF STEW RECIPE | BON APPéTIT
From bonappetit.com
BASIC BEEF STEW ALA BON APPETIT 1986 RECIPES
From tfrecipes.com
BON APPéTIT - YOUTUBE
From youtube.com
THE BEST BEEF STEW, BON APPéTIT | EP. 16 - YOUTUBE
From youtube.com
SOUPS AND STEWS RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
BEEF RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
BEEF AND WHITE BEAN STEW WITH CUMIN RECIPE | BON APPéTIT
From bonappetit.com
ALL-AMERICAN BEEF STEW RECIPE - SERIOUS EATS
From seriouseats.com
BEEF AND BACON STEW | PUNCHFORK
From punchfork.com
GOOD EATS BEEF STEW - ALTON BROWN
From altonbrown.com
BEEF STEW RECIPES - TRADITIONAL, OLD FASHIONED & MORE| TASTE OF …
From tasteofhome.com
WATCH BEEF AND BACON STEW | BON APPéTIT
From bonappetit.com
STEW RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
LOOKING FOR COMFORT? TURN TO THIS BEEF STEW - THE NEW YORK TIMES
From nytimes.com
THE BEST ROADSIDE DISHES TO FUEL A TRIP THROUGH ... - BON APPéTIT
From bonappetit.com
You'll also love