Comfort Food Beef Stew Recipes

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COMFORTING BEEF STEW

This slow-cooked beef stew just screams comfort to me. It's also family-friendly-my toddlers gobble it right up! -Courtney Percy, Brooksville, Florida

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 6 servings.

Number Of Ingredients 14



Comforting Beef Stew image

Steps:

  • Sprinkle beef with salt and pepper. In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., In same pan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomato paste. Gradually stir in broth until blended. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours., In a small bowl, mix flour and water until smooth; gradually stir into stew. Add carrots and turnips; cook, covered, 30-40 minutes longer or until stew is thickened and beef and vegetables are tender. Stir in 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 if necessary.

Nutrition Facts : Calories 375 calories, Fat 20g fat (6g saturated fat), Cholesterol 99mg cholesterol, Sodium 1142mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.

2 pounds beef stew meat
1 teaspoon salt
3/4 teaspoon pepper
3 tablespoons canola oil
1 tablespoon butter
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup tomato paste
4 cups beef broth
3 tablespoons all-purpose flour
3 tablespoons water
5 medium carrots, cut into 1/2-inch pieces
3 medium turnips, peeled and cubed
2 tablespoons minced fresh parsley

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

COMFORT FOOD BEEF STEW

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

Provided by Sugardoll

Categories     Stew

Time 3h

Yield 6 serving(s)

Number Of Ingredients 15



Comfort Food Beef Stew image

Steps:

  • Place beef and flour in a plastic baggie, Shake.
  • Pour oil into a large dutch oven, heat.
  • Add beef cook until brown, stirring occasionally.
  • Add water and next 4 ingredients.
  • Bring to a boil.
  • Cover.
  • Reduce heat and simmer 2 hours or until beef is tender.
  • Discard bay leaves.
  • Cut carrots, celery, potatoes, onion, and bell pepper, add to stew.
  • Cover and simmer 30 minutes, or until tender.
  • Combine water and flour, stirring well.
  • Pour into stew.
  • Boil, stirring constantly till thick and bubbly.

Nutrition Facts : Calories 411.3, Fat 11.8, SaturatedFat 3.6, Cholesterol 96.8, Sodium 221, Carbohydrate 40.2, Fiber 5.4, Sugar 6.8, Protein 37.8

2 lbs stew meat
1/4 cup flour
2 tablespoons oil
4 cups water
1 tablespoon Worcestershire sauce
2 teaspoons garlic
3/4 teaspoon pepper
2 bay leaves
4 carrots
2 stalks celery
4 medium red potatoes
3 small onions
2 green bell peppers
3 tablespoons flour
3 tablespoons water

COLD WEATHER COMFORT FOOD: SIMPLE BEEF STEW

Beef stew is one of those quintessential cold weather comfort foods. I'll make it at the first whisper of a chill in the air and continue until the crocuses bloom in the Spring. Most of the ingredients are fairly traditional for a beef stew; however, I've added a few things to keep you warm on those cold, gray Winter...

Provided by Andy Anderson !

Categories     Beef

Time 3h30m

Number Of Ingredients 18



Cold Weather Comfort Food: Simple Beef Stew image

Steps:

  • 1. PREP/PREPARE
  • 2. Gather your ingredients.
  • 3. Chef's Tip: The most important ingredient in this recipe is the correct cut of beef. The wrong cut of beef can become dry and stringy, which no sauce will ever be able to rescue. If you use beef chuck roast, you will have a juicy, tender and flavorful roast. Every time.
  • 4. Take the smashed garlic, /rosemary and thyme, and tie together in a piece of cheesecloth with a piece of cooking twine.
  • 5. Chef's Note: Tying the spices together is called a bouquet garni. By bundling them together it helps to remove them from the stew before consumption.
  • 6. Add the oil to a Dutch oven, and bring the heat up to medium-high.
  • 7. Season the roast with salt and pepper.
  • 8. Add the roast to the Dutch oven and sear, about 4 minutes per side.
  • 9. Chef's Note: Searing a roast does NOT lock in the juices (not sure how that rumor got started); however, it will add flavor to the finished product.
  • 10. Remove the roast, and reserve.
  • 11. Place a rack in the lower position, and preheat the oven to 300f (150c)
  • 12. Reduce the heat on the Dutch oven to medium low, and layer the onions, potatoes and carrots, in that order.
  • 13. Chef's Tip: Try to cut the carrots and potatoes to the same thickness. That way they will all cook evenly.
  • 14. Return the roast to the Dutch oven.
  • 15. Add the cumin, paprika, cayenne, flour, and wine to the hot broth, and whisk to combine.
  • 16. Add the liquid to the Dutch oven, along with the bouquet garni.
  • 17. Add the bacon slices to the top of the roast.
  • 18. Allow the liquid to come up to a slight simmer.
  • 19. Cover and place in the preheated oven.
  • 20. Cook in the oven (without opening) for 2 to 3 hours, or until the roast is fork tender.
  • 21. Chef's Tip: If you want your veggies to have a bit more of a bite to them, then do not add them until the last hour of cooking.
  • 22. Remove the roast, discard the bacon and allow it to rest for 10 minutes.
  • 23. Remove the bouquet garni from the liquid and discard.
  • 24. PLATE/PRESENT
  • 25. Place some veggies and gravy in a deep plate.
  • 26. Add a thick slice of beef to the top, and ladle on a bit more gravy.
  • 27. Serve with some nice biscuits, to soak up all that yummy gravy. Enjoy.
  • 28. Keep the faith, and keep cooking.

PLAN/PURCHASE
2 Tbsp flour, all purpose variety
1 tsp ground cumin
1 tsp paprika
1 pinch cayenne pepper, or to taste
salt, kosher variety, to taste
black pepper, freshly ground, to taste
4 Tbsp grapeseed oil
3 lb chuck roast, boneless
3 or 4 slice thick-cut bacon
1 large yellow onion, thickly sliced
6 small red potatoes, cut into quarters, about 12 ounces
3 medium carrots, peeled, and cut on the bias, about 8 ounces
2 sprig(s) fresh rosemary
2 sprig(s) fresh thyme
2 clove cloves, smashed
2 1/2 c hot beef stock, not broth (freshly made, if possible)
1/2 c dry white wine

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