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
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
THE ULTIMATE BEEF STEW
Provided by Tyler Florence
Categories main-dish
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
- While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
- Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
- After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
- To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.
- Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives.
- Preheat the oven to 500 degrees F.
- Put a sheet pan in the oven so that it gets good and hot.
- Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.
CHUNKY BEEF CHILI
Using sirloin and sausage makes this chili especially hearty. Garnish with shredded Monterey Jack cheese, pickled jalapenos, and thinly sliced red onion, as desired.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 2h30m
Number Of Ingredients 14
Steps:
- Heat a Dutch oven (or a heavy 5-quart pot with a tight-fitting lid) over high heat until a drop of water sizzles upon contact. In three batches, cook sirloin until no longer pink; remove each batch with a slotted spoon. Set aside.
- Add sausage, breaking it up into small pieces; add onion and jalapenos. Season with salt and pepper. Cook, stirring frequently, until sausage and onion are browned, about 5 minutes.
- Return sirloin to pot. Stir in chili powder, cumin, oregano, tomatoes (with juice), cornmeal, cinnamon, bay leaves, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until sirloin easily breaks apart with a spoon, about 2 hours.
- Stir in beans; cook until heated through, about 5 minutes. Discard cinnamon and bay leaves. Serve.
Nutrition Facts : Fat 25 g, Fiber 4 g, Protein 33 g
CHUNKY STEW
A very simple and delicious stew that will keep you warm in the winter.
Provided by Mike Ziegler
Categories Soups, Stews and Chili Recipes Stews Beef
Yield 6
Number Of Ingredients 6
Steps:
- In a large pot over medium high heat, saute the ground beef for about 5 minutes, or until tender. Drain excess fat. Add the tomato-vegetable juice and bring to a boil.
- Add the potatoes, vegetables and onion and bring back to a boil. Reduce heat to low and simmer for about 30 minutes, or until potatoes are tender. Salt and pepper to taste.
Nutrition Facts : Calories 592.2 calories, Carbohydrate 27.1 g, Cholesterol 128.6 mg, Fat 40.3 g, Fiber 4.1 g, Protein 28.9 g, SaturatedFat 16.4 g, Sodium 493.2 mg, Sugar 5.9 g
BEEF SIRLOIN STEW BOURGUIGNON
This is a "killer" beef dish! I have made this using a small prime rib roast cut into cubes and added in the ribs bones also. You will need 2 (750-ml) bottles of red wine and brandy for this, how could this be bad LOL! or just reduce the wine and add in more beef broth, but it will not have the same flavor! This complete dish can be made 1 day ahead, and really it should be, as it tastes even better the following day! Serve this with crusty garlic bread.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 350 degrees.
- In a large Dutch oven over medium heat cook the bacon until crisp (about 8 minutes) remove to paper towels.
- Season the flour with seasoning salt and pepper.
- Coat the beef in the flour mixture, then brown well in oil on all sides for about 6 minutes; transfer to a large bowl.
- Add in small onions and carrots to the pot and saute until light brown (about 6 minutes).
- Add in chopped garlic and saute for 1 minute.
- Remove the carrots and onions to a bowl.
- Add in 1 cup broth and brandy to the pot; boil until reduced to a glaze (about 8-10 minutes) scraping up the browned bits with a wooden spoon.
- Return the beef and carrots, onions and bacon back to the pot.
- Add in wine, mushrooms, thyme, sugar, tomato paste and 1-1/2 cups beef broth; bring to a boil, stirring occasionally.
- Cover the pot and place in oven; cook for about 1-1/2 hours or until beef is tender.
- Remove the pot from oven and ladle the liquid from the pot into a medium saucepan (spoon off any fat).
- Boil the liquid until reduced to about 2-1/2 cups, or a little more (about 35-40 minutes).
- Season with salt and pepper.
- Pour the liquid back over the beef and veggies.
- Rewarm over low heat before serving.
- Delicious!
Nutrition Facts : Calories 1110.3, Fat 47.7, SaturatedFat 17.7, Cholesterol 170.6, Sodium 719.6, Carbohydrate 61.7, Fiber 8.8, Sugar 22.9, Protein 57.6
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- Whisk together flour, salt and pepper together into a shallow bowl. Toss stew meat in flour mixture and coat.
- Bring a large dutch oven or soup pot to medium heat and add olive oil and floured stew meat. Cook the stew meat for 5 minutes, or until browned. Be sure to scrape down the bottom of the pot to get any brown bit pieces that will add flavor. Add in onions and garlic and stir for a few minutes until onions are translucent.
- Add in carrots, celery, potatoes, tomato paste, beef broth, wine, rosemary, thyme and bay leaves. Season with salt and pepper and stir to combine all ingredients. Simmer on low for 1 hour.
- Whisk together 1/2 cup of water and 1 tablespoon of cornstarch until combined (this is called making a slurry). Add to the stew mixture along with the peas and let cook for 10 more minutes until stew has thickened. Serve with crusty bread and enjoy!
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