WINTER VEGETABLE BEEF STEW
Make the perfect Winter Vegetable Beef Stew! With step-by-step how-to photos, you can see the perfection of this Winter Vegetable Beef Stew for yourself.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 8 servings, 1-1/4 cups each
Number Of Ingredients 9
Steps:
- Pour dressing over stew meat in resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. to marinate.
- Cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Use slotted spoon to remove bacon from pan, reserving drippings in pan; drain bacon on paper towels.
- Add mushrooms and onions to reserved drippings; cook on medium-high heat 10 min. or until tender, stirring occasionally. Remove stew meat from marinade; add to saucepan with carrots, potatoes, tomatoes, broth and bacon. Discard bag and marinade.
- Bring stew to boil, stirring occasionally; cover. Simmer on low heat 1-1/2 hours or until beef is done and stew is thickened, stirring occasionally and uncovering for the last 15 min.
Nutrition Facts : Calories 430, Fat 26 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 75 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g
BEEF AND VEGETABLE STEW
This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.
Provided by Marianne
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
- Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
- Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
- Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g
ROOT VEGETABLE BEEF STEW
I found this recipe in our local paper a number of years ago. It's so satisfying on a cold winter or fall day.-Mary Rea, Orangeville, Ontario
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the broth, vegetables, tomato paste, Worcestershire sauce, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender., In a small bowl, combine the cornstarch and water until smooth; stir into the stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 0g sugar total. Diabetic Exchanges, Fat 2 vegetable, Cholesterol 1 starch.
BEEF STEW WITH WINTER VEGETABLES
Buying a large piece of beef chuck and portioning it at home instead of buying cubed stew meat is a great way to infuse more flavor in to this hearty meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 4h
Number Of Ingredients 13
Steps:
- In a large bowl, toss beef with flour; season with salt and pepper. In a large (at least 7-quart) Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Working in two batches, shake off excess flour, and sear beef on all sides until browned, 8 to 10 minutes (use more oil for second batch, if needed). Transfer beef to a plate, and set aside (reserve pot).
- Add onion, celery, and garlic to pot; cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomato paste, and cook, stirring, until slightly darkened, 1 to 2 minutes. Add wine, and cook, scraping up browned bits from bottom of pot, until liquid is reduced by half, 2 to 3 minutes.
- Return browned beef to pot. Stir in tomatoes, thyme, bay leaves, and 8 cups water. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, stirring occasionally, 2 hours. (If liquid reduces too quickly, add a little more water.)
- With tongs or a slotted spoon, transfer beef to a large bowl. Pass remaining contents of pot through a fine-mesh sieve into another bowl; discard solids. Return beef and strained liquid to pot; stir in winter vegetables. Simmer over medium-low, partially covered, until beef and vegetables are fork-tender, 1 to 1 1/2 hours more, stirring occasionally.
BEEF STEW WITH ROOT VEGETABLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h15m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
- Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
- If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
- To finish, add the parsley and stir through the stew.
BEEF AND BEER STEW WITH ROOT VEGETABLES
Provided by Food Network
Time 2h10m
Yield 6 to 8 portions
Number Of Ingredients 17
Steps:
- Season the beef with salt and pepper. Tie the bay leaves, thyme and rosemary into a sachet garni in cheesecloth. In a large casserole combine the oil and butter and heat until the butter bubbles. Add the beef in one flat and not too tightly packed layer and brown the beef well on all sides. Remove the beef, set aside and add the onions to the casserole and cook to a golden caramelized color. Sprinkle the onions with the flour and stir to combine well.
- Return the beef to the casserole, add the beer, hot broth, herb sachet garni, tomatoes, salt and pepper. Bring to a boil and reduce the heat to a slow simmer. Cook for 3/4 hour.
- Add the carrots, celery, rutabaga and parsnips and continue to cook for 1 additional hour.
BEEF STEW WITH ROASTED ROOT VEGETABLES
It doesn't get any better than this! I have been cooking since I was a kid and always made stew "just like mom" until I found this recipe. Inspired by: Inspired by Food Network Although this recipe originally calls for pot roast, I prefer large chunks of stew meat. I also toss several mushrooms into the gravy while baking.
Provided by Chicagoland Chef du
Categories Vegetable
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°.
- Heat a large Dutch oven, with a lid, over medium-high heat.
- In a large bowl or ziplock bag, Add the meat: generously sprinkle with salt and pepper, and lightly coat with the flour.
- Add the oil to the pot, lay the meat in the pan and sear on all sides until a deep mahogany brown, about 10 minutes.
- Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan, add more oil if necessary.
- Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes.
- Add the diced tomatoes w/ liquid to the pot, and cook until a deep brick red, about 2 minutes more.
- Add the wine, and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot.
- Add the beef broth, thyme, and bay leaves, and bring to a boil.
- Return stew meat to the pot, nestle it in the liquid, cover and transfer pot to the oven.
- Cook until the meat is just tender, about 1 1/2 hours.
- Meanwhile, In a large bowl or zip lock bag: toss the onions, carrots, parsnips, and potatoes with the olive oil, salt, and pepper.
- Spread out on a oil sprayed baking sheet in 1 layer. You may have to use 2 baking sheets.
- NOTE: Add more root veggies as you like. cut to similar size.
- The veggies can be roasted in a 350° oven for about 45 -60 minutes while stew/roast is cooking.
- Once the meat comes out of the oven, raise the temperature to 450 degrees F.
- Roast the vegetables, turning about halfway through cooking, until caramelized and tender, about 30 to 45 minutes.
- While roasting the root veggies, Keep the stew meat warm in the sauce on the stove top until ready to serve. Place the veggies in the pot before serving. Stir gently to combine.
Nutrition Facts : Calories 692.3, Fat 31.6, SaturatedFat 6.8, Cholesterol 145.2, Sodium 827, Carbohydrate 44.1, Fiber 6.2, Sugar 10.1, Protein 55.6
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.
SLOW-COOKER BEEF STEW
When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.
Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
POT ROAST WITH WINTER ROOT VEGETABLES
Provided by Bruce Aidells
Categories Beef Garlic Braise High Fiber Dinner Bacon Root Vegetable Red Wine Winter Shallot Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Mix first 6 ingredients in small bowl. Rub spice blend all over beef.
- Cook bacon in heavy large ovenproof pot over medium heat until browned and lightly crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons drippings from pot. Increase heat to medium-high. Add beef and cook until browned on all sides, about 12 minutes total. Transfer beef to plate. Add red wine to pot; bring to boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes. Add broth and bacon. Place beef atop bacon. Scatter onions, shallots, garlic, and bay leaves around beef.
- Cover pot, transfer to oven, and roast 1 hour. Turn beef over; stir onions. Cover and roast 1 hour longer, adding water by 1/4 cupfuls if dry. Transfer beef to plate. Add carrots, parsnips, and celery to pot; stir to coat. Place beef atop vegetables, cover, and roast until beef and vegetables are tender, about 45 minutes longer. Transfer beef to platter. Spoon off fat from surface of sauce. Season sauce to taste with salt and pepper. Pour sauce over beef and serve.
BEEF STEW WITH WINTER ROOT VEGETABLES
This is another winner from my old and trusty Bon Appetit magazine. I love this stew. And it's really easy to modify for your own tastes (which I have) I like potatoes in my stew, so I modified it to add them. I usually throw this all in a crock pot after I brown the beef. It makes a really delicious easy dinner or left over lunch. *Cooking times are approximate*
Provided by bmxmama
Categories Stocks
Time 5h30m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Cook bacon in medium pot over medium high heat until brown and crisp, about 6 or so minutes.
- Remove bacon using a slotted spoon to a paper towel, to drain.
- Pour off all but 1/4 cup of the drippings from the pot and remove from heat.
- Place beef in large bowl.
- Sprinkle with flour, salt and pepper.
- Toss to coat.
- Heat reserved drippings in pot over high heat.
- Working in batches, add beef and brown well.
- Adding oil by tablespoon as needed.
- Transfer beef to crock pot after each batch until finished.
- Heat 4 tablespoons oil in the same pot over high heat.
- Add onions and garlic: saute 5 minutes.
- Add vinegar and sugar; stir for 2 minutes.
- Add broth; bring to a boil, scraping up browned bits.
- Add broth mixture to crock pot.
- Add bacon and remaining ingredients to crock pot.
- Set crock pot for 5-6 hours and let it cook!
- Season with salt and pepper before serving.
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Cuisine AmericanTotal Time 1 hr 50 minsCategory Main CourseCalories 323 per serving
- Add garlic cloves into a small baking dish. Top with 1 tablespoon of butter. Roast at 350 degrees Fahrenheit for 20 minutes.
- Melt 3 tablespoons of butter over medium-high heat in a dutch oven and brown the beef-stew on all sides. About 5-7 minutes.
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5/5 (6)Total Time 4 hrs 30 minsCategory Main DishesCalories 307 per serving
- Preheat the oven to 275°F. Adjust oven rack to bottom third so that your pot and lid fit easily. Have your vegetables prepped and ready to go.
- Place the beef on a tray. Pat the beef dry with a clean kitchen rag or paper towel. Stir in 1 teaspoon each fine sea salt and freshly ground black pepper to the flour. Sprinkle 4 Tablespoons of seasoned flour over the beef. Using clean hands or tongs, toss the beef thoroughly in the flour, making sure it is well-coated.
- Over medium heat, melt 1 Tablespoon olive oil and 1 teaspoon butter together in a large Dutch oven with a tight fitting lid. (I usually use an Le Creuset enameled cast iron 3.5 qt braiser.) When the butter is bubbling, add half the beef and brown the meat all over, turning each piece with tongs. It should sizzle when added.
- When the beef is browned on all sides, transfer it to a clean bowl. Pour about 1/2 cup of beef stock into the pan to deglaze; scrape the bottom with a firm rubber spatula to get up all the browned bits. Pour this gravy over the browned beef.
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