BEEF STEW VI
Thick beef stew good eaten from a bowl or poured over biscuits. Substitute lamb and voila!...Irish stew!! If thicker stew is desired, add more cornstarch and/or take cover off for last 15-20 minutes. The longer this simmers, the better! Vary the herbs to your taste.
Provided by Paula Antoniou
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h20m
Yield 10
Number Of Ingredients 13
Steps:
- In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
- Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.
Nutrition Facts : Calories 401.1 calories, Carbohydrate 24.9 g, Cholesterol 79 mg, Fat 21.2 g, Fiber 3 g, Protein 27.2 g, SaturatedFat 7.4 g, Sodium 436.3 mg, Sugar 2.9 g
STOVETOP BEEF STEW
Mitzi Sentiff of Annapolis, Maryland uses a packaged pot roast dinner jazzed up with a few additional ingredients to give it that slow-cooked flavor. "You might think this is too good to be true, but believe it," writes Mitzi. "Serve it with a salad or veggie side dish and dinner rolls for a complete and delicious meal."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the pot roast dinner, tomatoes, broth, wine, celery, pepper and marjoram. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. , Stir in peas and onions; cook 7-9 minutes longer or until onions are tender. Sprinkle with parsley.
Nutrition Facts : Calories 263 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 1274mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 5g fiber), Protein 13g protein.
BEEF STEW (STOVE-TOP)
This is a version of beef stew that I sort of combined several recipes from others to come up with. Posting for safekeeping.
Provided by Zewbiedoo
Categories Stew
Time 2h15m
Yield 4 quarts
Number Of Ingredients 18
Steps:
- Heat oil in a large pot (I use my 5qt cast iron dutch oven).
- Saute garlic and beef until beef is browned on all sides and some of the liquid, if any, has cooked down.
- Add onions and cook until translucent.
- You can add a little bacon grease or cooked crumbled bacon at this point if you like, for extra flavor.
- Add tomatoes, beef broth, V-8 juice, wine, red wine vinegar and seasonings; cover and simmer 1 hour.
- Add potatoes, peas and carrots and simmer 1/2 hour to 1 hour or until vegetables are tender but not mushy.
- In a small cup dissolve cornstarch in a little cold water and stir into stew to thicken.
- Taste and reseason as necessary; serve with biscuits or crusty homemade bread.
Nutrition Facts : Calories 512.4, Fat 14.8, SaturatedFat 4.2, Cholesterol 91.7, Sodium 312.9, Carbohydrate 54, Fiber 7.6, Sugar 10.2, Protein 37.6
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
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.
STOVETOP ROOT VEGETABLE BEEF STEW
To me, the definition of "cozy" is a pot of tender beef simmering with sweet potatoes and parsnips. It doesn't get better than that. -Beth Rossos, Estacada, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 18
Steps:
- In a shallow bowl, mix flour and 1 teaspoon each salt and pepper. Add beef, a few pieces at a time, and toss to coat; shake off excess., In a Dutch oven, heat 2 tablespoons oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove beef with a slotted spoon. Add wine, stirring to loosen browned bits from pan., Return beef to pan. Add water, tomatoes, garlic, beef base, thyme, cinnamon, pepper flakes and remaining salt and pepper; bring to a boil. Reduce heat; simmer, covered, 1-1/4 hours, stirring halfway through cooking., Stir in sweet potato, carrots, onion and parsnip. Cook, covered, 30-45 minutes longer or until beef and vegetables are tender. If desired, sprinkle with green onions.
Nutrition Facts : Calories 344 calories, Fat 15g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 696mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 25g protein.
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
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
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