Beef Stew Everyday Food Recipes

BEEF STEW

You can make this beef stew in the oven or a slow cooker. Either way, in two simple steps, you will have a warming, wholesome, and wonderfully flavorful meal.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 2h45m

Number Of Ingredients 10

Beef Stew image

Steps:

Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.

Nutrition Facts : Calories 695 g, Fat 41 g, Fiber 5 g, Protein 48 g

Ingredients

3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
1/3 cup tomato paste
3 tablespoons balsamic vinegar
2 tablespoons all-purpose flour
Coarse salt and ground pepper
1 pound medium onions (about 2), cut into 1-inch chunks
1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
1 pound carrots, cut into 1 1/2-inch lengths
6 garlic cloves, smashed
2 bay leaves

BEEF STEW - EVERYDAY FOOD

From Martha Stewart's Everyday Food magazine. I make this quite frequently for when we have family or friends coming over. It's also good if you replace half the water with red wine, it makes the broth a bit more rich.

Provided by plannermom

Categories Stew

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 11

Beef Stew - Everyday Food image

Steps:

Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper.
Add onions, potatoes, carrots, garlic, and bay leaves. Pour in about 3 cups of water or enough to cover the ingredients.
Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).

Nutrition Facts : Calories 732.6, Fat 44.8, SaturatedFat 18.1, Cholesterol 156.5, Sodium 485.4, Carbohydrate 35.8, Fiber 5.5, Sugar 9.2, Protein 45.6

Ingredients

3 lbs beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
1/3 cup tomato paste
3 tablespoons balsamic vinegar
2 tablespoons all-purpose flour
coarse salt and pepper
1 lb medium onion, cut into 1-inch chunks (about 2)
1 lb white potatoes (about 6 small) or 1 lb red potatoes, well scrubbed, halved if large (about 6 small)
1 lb carrot, cut into 1 1/2-inch lengths
6 garlic cloves, smashed
2 bay leaves
water

CLASSIC BEEF STEW

Aromatic and satisfying, a comforting bowl of beef stew always hits the mark on extra chilly nights. Here, seared pieces of marbled beef simmer away until fall-apart-tender in broth, with punchy aromatics added to it like tomato paste, Worcestershire sauce, red wine, and fire-roasted tomatoes for a subtle smokiness.

Provided by Greg Lofts

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 3h25m

Number Of Ingredients 14

Classic Beef Stew image

Steps:

Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through.
Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.

Ingredients

2 pounds beef chuck (preferably grass-fed), cut into 2-inch pieces
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
10 ounces frozen pearl onions, thawed, drained, and patted dry
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
3/4 cup dry red wine, such as Cabernet Sauvignon
2 cups low-sodium chicken broth
1 can (14.5 ounces) fire-roasted diced tomatoes
4 carrots (8 ounces), peeled and cut into 1 1/2-inch pieces
3 Yukon Gold potatoes (1 pound), peeled and cut into 1 1/2-inch pieces
1 cup frozen peas (optional)
Chopped fresh parsley leaves, for serving

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THE BEST EVER BEEF STEW RECIPE (VIDEO) - TATYANAS …

Web Jan 02, 2021 Transfer the beef into a large soup pot. Deglaze the frying pan with 1/2 cup water and add the liquids to the soup pot. Into the same …
From tatyanaseverydayfood.com
Ratings 28
Calories 373 per serving
Category Dinner, Lunch, Soup And Salad

Cut the beef into 1 1/2-inch chunks. Preheat a large frying pan over medium-high heat and add a few tablespoons of oil. Once the pan is hot, add the cubed beef, season generously with salt and fry for 7 to 10 minutes, until well browned all over. Transfer the beef into a large soup pot. Deglaze the frying pan with 1/2 cup water and add the liquids to the soup pot.
Into the same frying pan, add 1 tablespoon cooking oil and the carrots, celery and onion. Saute the mixture over medium heat until the onions are translucent, about 4 to 5 minutes. Once the onion is tender, add the garlic and cook for 1 more minute. Transfer the mirepoix mixture into the soup pot. Into the frying pan, add the butter and allow it to melt before adding the mushrooms. Saute the mushrooms for 4 to 5 minutes, until well browned all over. Season the mushrooms with salt and then add the flour. Toss the mushrooms in the flour so they're evenly coated and cook for 1 minute; transfer the mushrooms into the pot.
To the soup pot, add the red wine, tomato sauce, Worcestershire, beef broth, spices and herbs. Season generously with black pepper and abou 1 1/2 tsp salt. Cover the pot with a lid and bring to a boil over high heat. Once boiling, reduce the heat to low and continue simmering the soup for 1 to 1 1/2 hours, or until the beef is tender.
Add the potatoes and frozen peas; if using fresh peas, add them 10 minutes later. Cook the potatoes for 20 minutes, or until fork tender. Garnish the stew with chopped parsley and enjoy.

Beef Stew Everyday Food Recipes

BEEF STEW

You can make this beef stew in the oven or a slow cooker. Either way, in two simple steps, you will have a warming, wholesome, and wonderfully flavorful meal.

BEEF STEW - EVERYDAY FOOD

From Martha Stewart's Everyday Food magazine. I make this quite frequently for when we have family or friends coming over. It's also good if you replace half the water with red wine, it makes the broth a bit more rich.

CLASSIC BEEF STEW

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