Beef Essentials Milk Braised Beef Stew Recipes

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WINTERTIME BRAISED BEEF STEW

This easy beef stew is incredibly rich. Since it's even better a day or two later, you may want to make a double batch. -Michaela Rosenthal, Woodland Hills, California

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 8 servings (2 quarts).

Number Of Ingredients 16



Wintertime Braised Beef Stew image

Steps:

  • Preheat oven to 350°. Toss beef with flour and steak seasoning., In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches; remove with a slotted spoon., In same pan, heat remaining oil over medium heat. Add onion, celery, parsnips and carrots; cook and stir until onion is tender. Add garlic; cook 1 minute longer. Stir in tomatoes, wine, jelly, bay leaves, oregano and beef; bring to a boil., Bake, covered, 1-1/2 hours. Stir in beans; bake, covered, 30-40 minutes longer or until beef and vegetables are tender. Remove bay leaves and oregano sprigs. If desired, sprinkle with parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 310 calories, Fat 9g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 373mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

2 pounds boneless beef sirloin steak or chuck roast, cut into 1-inch pieces
2 tablespoons all-purpose flour
2 teaspoons Montreal steak seasoning
2 tablespoons olive oil, divided
1 large onion, chopped
2 celery ribs, chopped
2 medium parsnips, peeled and cut into 1-1/2-inch pieces
2 medium carrots, peeled and cut into 1-1/2-inch pieces
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup dry red wine or reduced-sodium beef broth
2 tablespoons red currant jelly
2 bay leaves
2 fresh oregano sprigs
1 can (15 ounces) cannellini beans, rinsed and drained
Minced fresh parsley, optional

ULTIMATE BEEF STEW

Ina Garten couldn't possibly have known when she started working on her latest cookbook how much we'd all need comfort food right now. She came up with the concept for Modern Comfort Food more than two years ago, figuring the book would arrive just before the presidential election and that we might be a bit stressed. "Little did I know that 2020 would bring so much more," she says. "Right now I think we just want really simple comforting foods that make us feel good." In many ways, the book seems meant to be. "It was the easiest one I've ever written. I tend to gravitate toward comfort food anyway, and I found that the book just flowed in a way I don't ever remember." Many of the recipes are the culmination of years of experimentation and taste memories. This beef stew was inspired by the takeout stews Ina and Jeffrey ate in their tent when they camped outside Paris in the spring and summer of 1971. "Over the years I learned a lot about what makes beef stew really delicious," she says. "A nice red wine, short ribs instead of chuck. It's a classic recipe, just done in a more modern way."

Provided by Ina Garten

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 15



Ultimate Beef Stew image

Steps:

  • Preheat the oven to 300˚ F.
  • Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
  • Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
  • Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
  • Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
  • Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.

3 tablespoons good olive oil
4 ounces small-diced pancetta
3 pounds boneless short ribs, cut in 1 1/2-inch chunks (4 1/2 pounds on the bone)
Kosher salt and freshly ground black pepper
1/4 cup Cognac or brandy
1 cup hearty red wine, such as a Côtes du Rhône or Chianti, divided
2 cups chopped yellow onions (2 onions)
2 cups chopped fennel, trimmed and cored (1 large bulb)
2 tablespoons minced garlic (6 cloves)
1 (14.5-ounce) can diced tomatoes, including the juices
2 tablespoons tomato paste
2 cups beef broth, such as College Inn
1 pound carrots, scrubbed and cut 1/2 inch thick diagonally
1 pound Yukon Gold potatoes, scrubbed, 1-inch diced
10 ounces frozen peas

BRAISED BEEF STEW

Make and share this Braised Beef Stew recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Stew

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 20



Braised Beef Stew image

Steps:

  • Heat the oil in a large Dutch oven or stockpot.
  • Season the flour with salt and pepper.
  • Coat the beef cubes in the flour mixture to coat, shaking off excess flour.
  • Brown the beef very well on all sides, then remove to a plate.
  • Add the garlic, onion, and chili flakes to the pot, cooking 3 or 4 minutes, until soft, adding more oil if necessary.
  • Add the tomato paste; stir with the onion/garlic mixture for 2 minutes.
  • Stir in the beef broth and wine to the cooked onions, scraping up brown bits from the bottom of the pot.
  • Add the beef back into the pot with, tomatoes, Worcestershire sauce, vinegar, thyme, bay leaf, salt and pepper, and the Dijon mustard (if using).
  • Mix well, and bring to a simmer.
  • Simmer, uncovered on top of the stove, or in a 350 degree Fahrenheit oven for about 1 hour, or until the meat is fork-tender.
  • Add the carrots and potatoes.
  • Season with salt and pepper to taste.
  • Cook for 30 minutes more, or until veggies are tender.

4 -6 tablespoons oil
1/2 cup flour
salt and pepper
2 lbs beef, cut in cubes
2 tablespoons fresh garlic, minced
1 large onion, cut lenghwise into eighths
1 teaspoon dried chili pepper flakes (or to taste)
1/4 cup tomato paste
2 (10 ounce) cans beef broth, good quality (or use consomme)
1 cup dry red wine (optional)
1 (28 ounce) can diced tomatoes (with juice)
3 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar (optional)
2 teaspoons dried thyme
1 large bay leaf (or 2 small)
salt and pepper
2 tablespoons Dijon mustard (optional)
2 carrots, cut in 1 inch chunks
1/2 lb small potato, scrubbed and quartered
salt and pepper

BEEF ESSENTIALS: MILK BRAISED BEEF STEW

Braising beef in milk is a very Italian thing to do. When I was just a lad, my Aunt Josephine used to make a very similar recipe to this one. It's difficult to describe the flavor of this dish... You have the sweetness of the milk, combined with the flavor notes of the beef, onions, and mushrooms. So, Yummy. So, you ready......

Provided by Andy Anderson !

Categories     Beef

Time 2h20m

Number Of Ingredients 10



Beef Essentials: Milk Braised Beef Stew image

Steps:

  • 1. PREP/PREPARE
  • 2. Chef's Note: Cooking with milk always presents its little problems. For example, the milk solids tend to separate and curdle during the cooking process. I've done two things to improve your chances of success. 1. We are going to pay very close attention to temperature. 2. I changed the traditional recipe from 100 percent milk to 75 percent milk, and 25 percent cream. The additional fat will help to stabilize the milk.
  • 3. Gather your ingredients.
  • 4. Place a rack in the bottom position, and set the oven to 320f (160c).
  • 5. Toss the beef with a mixture of flour, salt, and pepper.
  • 6. Add the oil to a heavy-bottom pot over medium-high heat.
  • 7. Add the beef in batches and brown on all sides.
  • 8. Chef's Note: Remove the beef and reserve.
  • 9. Add the mushrooms and onions to the pan, and sauté until the mushrooms begin to brown, and the onions soften, about 8 - 10 minutes.
  • 10. Chef's Note: You may need to add a bit more oil to the pot.
  • 11. Chief's Tip: As the veggies are sautéing, season with a bit of salt and pepper.
  • 12. Reduce the heat to medium low, and then return the beef to the pot.
  • 13. Stir the beef with the veggies, and allow to cook for 4 - 6 minutes.
  • 14. Slowly add the milk and cream to the pot.
  • 15. Bring the mixture up to a light simmer.
  • 16. Cover the pot, and place in the preheated oven for 1 hour.
  • 17. After 1 hour, reduce the oven temperature to 250f (120c), partially uncover the pot, and bake for an additional hour.
  • 18. Remove from the oven, and allow to rest for 10 minutes.
  • 19. Chef's Tip: Do a final tasting, and season, if necessary.
  • 20. PLATE/PRESENT
  • 21. Serve with some yummy mash potatoes, or over pasta. Enjoy.
  • 22. Keep the faith, and keep cooking.

PLAN/PURCHASE
2 lb chuck roast (with nice marbling), cut into bite-sized chunks
1/4 c flour, all-purpose variety, for dusting
salt, kosher variety, to taste
black pepper, freshly ground, to taste
2 Tbsp grapeseed oil
8 oz cremini mushrooms, thickly sliced
1/2 medium yellow onion, thinly sliced
1 1/2 c whole milk
1/2 c heavy cream

TRADITIONAL BRAISED BEEF STEW

Best Suited for: Pot Luck/Buffet,Cook once eat twice, What could be more satisfying than a big bowl of hearty stew? One Traditional Braised Beef Stew recipe makes a big batch so there is plenty for company or you can tuck some in the freezer for later.

Provided by jPaul Gaskill

Categories     Beef Soups

Time 1h55m

Number Of Ingredients 14



Traditional Braised Beef Stew image

Steps:

  • 1. 1. Heat oil in Dutch oven or stockpot over medium-high heat until sizzling hot. Brown meat in 4 batches. Set beef aside; sprinkle with flour.
  • 2. 2. Add garlic and onion to pot; cook 3 to 4 minutes until just softened, adding more oil if necessary. Stir in broth, scraping up browned bits from the bottom. Add reserved beef, tomatoes, Worcestershire sauce, vinegar, thyme, salt, pepper and bay leaf. Bring to a simmer.
  • 3. 3. Simmer covered, on stove-top or in 325°F (160°C) oven for 1 hour until beef is fork tender. Add vegetables; cook 30 to 40 minutes or until vegetables are tender. Remove and discard bay leaf. Garnish each serving with some chopped parsley.
  • 4. • Slow-cooker Version: After Step 2, transfer mixture with carrots and potatoes to 24-cup (6 L) slow-cooker. Cook, covered, on LOW for 8 hours.
  • 5. • Beef Stew Provençial Version: Add 8 oz (250 g) button mushrooms when cooking garlic and onions. Substitute dry red wine for stock. Use thyme (as above) or substitute herbes de Provençe for thyme. Instead of potatoes and carrots, use 2 cups (500 mL) cut green beans and 1/2 cup (125 mL) black olives (pitted and halved).
  • 6. View Original: http://www.beefinfo.org/Default.aspx?ID=10&SecID=4&RecipeID=1

2 tbsp (30 ml) olive or vegetable oil
2 lb (1 kg) stewing beef cubes
¼ cup (50 ml) all-purpose flour
2 garlic cloves, minced
1 large onion, cut lengthwise into eighths
1 cup (250 ml) beef stock
28 oz (796 ml) can diced plum tomatoes
2 tbsp (30 ml) each worcestershire sauce and balsamic vinegar
1 tsp (5 ml) dried thyme (or 4-5 sprigs of fresh thyme)
1 bay leaf
½ tsp (2 ml) each salt and pepper
2 carrots, cut into 1-inch (2.5 cm) chunks
½ lb (250 g) scrubbed mini potatoes, quartered
just a pinch ;-) chopped fresh 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



Old-Fashioned Beef Stew image

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

1 boneless beef chuck roast (2 pounds), cut into 1/2-inch cubes
1 tablespoon canola oil
1 large onion, chopped
5 cups water
1 teaspoon seasoned salt
1/2 teaspoon pepper
2 to 3 teaspoons salt, optional
5 to 6 medium potatoes, peeled and cut into 1/2-inch cubes
5 medium carrots, cut into 1/4-inch slices
1 medium rutabaga, peeled and cut into 1/2-inch cubes
1 cup sliced celery (1/2-inch pieces)
1/2 medium head cabbage, finely sliced
1/4 cup all-purpose flour
3/4 cup cold water
2 teaspoons browning sauce, optional

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



Old-Fashioned Beef Stew image

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

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

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