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.
FAMILY-FAVORITE STEW
Cook this hearty stew on the stove until it's ready for the biscuit that bakes in the oven. It's the easiest stew you'll ever bake!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. In ovenproof Dutch oven, cook beef over medium heat, stirring occasionally, until brown; drain. Stir in water, tomatoes, tomato paste and vegetables. Heat to full boil, stirring occasionally; remove from heat.
- In medium bowl, stir Bisquick mix and milk until soft dough forms. Drop by 6 spoonfuls onto beef mixture.
- Bake uncovered 20 to 25 minutes or until biscuits are golden brown and stew is bubbly.
Nutrition Facts : Calories 420, Carbohydrate 49 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 6 g, Protein 22 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1130 mg
THE BEST BEEF STEW
Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 19
Steps:
- In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.
Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
FAMILY FAVORITE BEEF STEW
Really easy and inexpensive dinner that the entire family enjoys. Even my picky four year old! This recipe is a mixture of many other recipes I have tried in the past. I have also used red cabbage at the end, and found it tasty for the adults, the children weren't terribly impressed with that addition though. Edit*** I have used this recently after trying new experiments and this recipe needs something I think. Something savory, maybe a couple anchovies? I do not know, but please experiment! I am also cutting the V8 to 2 cups as the 3 cups in the slow cooker seems to be too watery.
Provided by Jennifer Michele
Categories Stew
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place vegetables in bottom of crock pot.
- Toss beef with flour, shake off excess. Sauté beef in hot oil, optional step but recommended.
- Place beef on top of vegetables Mix juice, onion soup mix, garlic powder and Worcestershire sauce; pour on top of mixture.
- Cover and cook on high 20-30 minutes.
- (This is a good time to clean up, or get ready for your day).
- Finish cooking on low for 8 hours.
- Mix in salt and pepper to taste and serve.
Nutrition Facts : Calories 239.8, Fat 0.5, SaturatedFat 0.1, Sodium 1195.9, Carbohydrate 54.5, Fiber 7.1, Sugar 10.7, Protein 6.4
More about "family favorite beef stew recipes"
BEEF STEW WITH CARROTS & POTATOES - ONCE UPON A CHEF
From onceuponachef.com
Category DinnerCalories 539 per servingTotal Time 3 hrs 30 mins
- Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
- Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
- Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.
SLOW-COOKED FAMILY-FAVORITE BEEF STEW RECIPE
From pillsbury.com
4.5/5 (162)Category EntreeServings 6Total Time 8 hrs 15 mins
- On waxed paper, sprinkle beef with 2 tablespoons flour, 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. In 10-inch skillet, heat about 1 tablespoon of oil over medium-high heat. Add coated beef; cook and stir 4 to 6 minutes or until browned, stirring occasionally.
- In 4- to 6-quart slow cooker, layer potatoes, onions and carrots. Add browned beef; sprinkle with any remaining flour mixture. Top with gravy and tomatoes.
- Before serving, in small bowl, blend 3 remaining tablespoons flour with 1/4 cup cold water. Stir into stew. Increase heat setting to High; cover and cook 10 minutes longer or until thickened.
CROCKPOT BEEF STEW (IRISH BEEF STEW) | FAVORITE FAMILY …
From favfamilyrecipes.com
4.2/5 (57)Calories 287 per servingCategory Soup
- Cut roast into 1 1/2 inch bite size chunks and place them in a gallon size resealable bag or other airtight container. Add flour, salt, and pepper. Shake bag until the meat is coated with flour.
- Heat olive oil in a large heavy bottom skillet or pot. Add coated meat and brown each piece on all sides.
- While meat is browning, cut potatoes and carrots and place both in the bottom of a crock pot. When meat is browned, layer the meat on top of the potatoes and carrots and leave remaining juices in the skillet.
- Return the skillet to the stovetop and add butter. Melt the butter on medium-high heat, then saute onions and garlic. Stir in beef broth, tomato paste, red wine vinegar, and Worcestershire sauce. In a small cup, combine cornstarch and cold water. Mix until smooth then add to the liquid mixture in the skillet. This will thicken the liquid. Pour all the contents of the skillet over the meat and vegetables in the crock pot. Add thyme, parsley flakes, and bay leaves.
HEARTY BEEF STEW | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
5/5 (6)Total Time 1 hr 15 minsCategory SoupCalories 432 per serving
THE BEST BEEF STEW RECIPE | CLASSIC BEEF DINNERS
From damndelicious.net
BEEF STEW RECIPE {HOMEMADE & FLAVORFUL} - SPEND WITH …
From spendwithpennies.com
HOW TO MAKE THE BEST BEEF STEW YOU'VE EVER HAD I …
From tasteofhome.com
THE ULTIMATE BEEF STEW RECIPE | CANADIAN LIVING
From canadianliving.com
GRANDPA HENDERSON'S BEEF STEW - A FAMILY FAVORITE RECIPE!
From bigflavorstinykitchen.com
THE BEST INSTANT POT BEEF STEW {SUPER TENDER} - EATING INSTANTLY
From eatinginstantly.com
THE BEST BEEF STEW RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
THE BEST CROCKPOT BEEF STEW - FAMILY FRESH MEALS
From familyfreshmeals.com
GROUND BEEF STEW - TOGETHER AS FAMILY
From togetherasfamily.com
BEST HOMEMADE BEEF STEW - TASTE AND TELL
From tasteandtellblog.com
EASY GROUND BEEF STEW (FAMILY FAVORITE HAMBURGER & VEGETABLE …
From bakeitwithlove.com
BEST EVER ONE POT BEEF STEW - THE BUSY BAKER
From thebusybaker.ca
EASY BEEF STEW RECIPE | JAMIE OLIVER STEW RECIPES
From jamieoliver.com
BEEF STEW – WELLPLATED.COM
From wellplated.com
THE BEST HOMEMDE BEEF STOCK RECIPE - GARLIC & ZEST
From garlicandzest.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #beef #american #easy #fall #kid-friendly #winter #stews #crock-pot-slow-cooker #dietary #one-dish-meal #seasonal #comfort-food #meat #taste-mood #equipment
You'll also love