Beef And Porter Stew Recipes

BEEF AND PORTER STEW

This is one of the best stews I have ever had. It has a deep dark, somewhat thick base. I have used Bass Pale Ale also with great results. Truly one of my favorites. From Chef Michael Lamonaco's appearance on the Today Show with some revisions. Serve with a nice crusty bread.

Provided by Vicki in CT

Categories Stew

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 13

Beef and Porter Stew image

Steps:

Put oil in large heavy bottomed pot and heat over medium high. Season beef. Brown meat well on all sides. Do not over crowd; you may have to do this in two batches. Cook about 8 minutes. Transfer to bowl and set aside.
Add onion, celery, and butter to pot and cook until golden and carmelized, about 15 minutes.
Sprinkle onions with flour. Stir well to combine. Cook stirring constantly about two minutes.
Combine broth and paste and stir to dissolve paste. Add to pot with beer. Stir well scraping up brown bits from bottom of pan. Add veggies and beef. Simmer covered for about two hours. Season as needed.

Nutrition Facts : Calories 513.5, Fat 35.5, SaturatedFat 13.3, Cholesterol 109.2, Sodium 211.8, Carbohydrate 14.9, Fiber 1.7, Sugar 3.1, Protein 26.7

Ingredients

1/4 cup vegetable oil
2 1/2 lbs beef chuck, cut into 1 inch pieces
1 large onion, diced
3 tablespoons butter
1/2 cup flour
2 (12 ounce) bottles beer (Porter ale)
2 cups low sodium beef broth
1/4 cup tomato paste
3 carrots, diced
3 parsnips, diced
2 stalks celery, diced
3 large Red Bliss potatoes, peeled and diced
salt and pepper

CLASSIC BEEF STEW

From the inviting aroma to the hearty taste, every bite of this beef stew recipe promises warmth, comfort and satisfaction. When a pot of beef stew is simmering away on your stovetop, it's clear to everyone that a great meal is in the making.

Provided by Betty Crocker Kitchens

Categories Entree

Time 3h45m

Yield 4

Number Of Ingredients 14

Classic Beef Stew image

Steps:

In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.

Nutrition Facts : Calories 350, Carbohydrate 24 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 4 g, TransFat 1/2 g

Ingredients

1 tablespoon vegetable oil or shortening
1 lb boneless beef chuck, tip or round roast, cut into 1-inch cubes
3 cups water
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium carrots, cut into 1-inch pieces
1 large unpeeled potato, cut into 1 1/2-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 medium stalk celery, cut into 1-inch pieces
1 small onion, chopped (1/4 cup)
1 teaspoon salt
1 dried bay leaf
1/2 cup cold water
2 tablespoons Gold Medal™ all-purpose flour

SLOW-COOKER OLD-FASHIONED BEEF STEW

Just because you're short on time doesn't mean dinner won't be anything less that fabulous tonight. Take just 20 minutes to prep the ingredients in the morning, and you can come home to a slow cooker beef stew that tastes like you've been working in the kitchen all day.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 9h20m

Yield 6

Number Of Ingredients 11

Slow-Cooker Old-Fashioned Beef Stew image

Steps:

In 12-inch skillet or Dutch oven, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring frequently, until browned on all sides.
Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix browned beef and remaining ingredients.
Cover; cook on Low heat setting 9 to 10 hours.

Nutrition Facts : Calories 350, Carbohydrate 32 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 5 g, Protein 22 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 9 g, TransFat 1/2 g

Ingredients

1 tablespoon vegetable oil
1 1/2 lb beef stew meat, cut into bite-size pieces if needed
4 medium carrots, cut into 1/2-inch slices (2 cups)
3 medium red potatoes, peeled, cut into 1/2-inch cubes (3 cups)
1 large onion, cut into 1-inch pieces (1 1/2 cups)
1 medium stalk celery, cut into 1-inch pieces (1 cup)
3 cups vegetable juice
3 tablespoons quick-cooking tapioca
1 tablespoon beef bouillon granules
2 teaspoons Worcestershire sauce
1/4 teaspoon pepper

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Beef And Porter Stew Recipes

BEEF AND PORTER STEW

This is one of the best stews I have ever had. It has a deep dark, somewhat thick base. I have used Bass Pale Ale also with great results. Truly one of my favorites. From Chef Michael Lamonaco's appearance on the Today Show with some revisions. Serve with a nice crusty bread.

CLASSIC BEEF STEW

From the inviting aroma to the hearty taste, every bite of this beef stew recipe promises warmth, comfort and satisfaction. When a pot of beef stew is simmering away on your stovetop, it's clear to everyone that a great meal is in the making.

SLOW-COOKER OLD-FASHIONED BEEF STEW

Just because you're short on time doesn't mean dinner won't be anything less that fabulous tonight. Take just 20 minutes to prep the ingredients in the morning, and you can come home to a slow cooker beef stew that tastes like you've been working in the kitchen all day.

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