CLASSIC, HEARTY BEEF STEW
This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!
Provided by Matthew Francis
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h35m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
- Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
- Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
- Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
- Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
- Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g
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
FORGOTTEN STEW
This is my Aunt Bunny's recipe. I don't know where she got it from, but Mum started make it too & it's made it's way into my own cookbook. I've substituted a good Italian tomato sauce for the soup and I even added wine once. With these you just cook it a bit longer to reduce a bit more. Either way it's a very easy stew and it always tastes good. Oh, I also add garlic.
Provided by SusieQ222
Categories Stew
Time 3h15m
Yield 4-6 serving, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place all ingredients in a 3 quart casserole & stir until well mixed.
- Cover tightly & bake in a 350F oven for about 3 hours.
- Serve with baking powder biscuits or warm rolls.
- This is almost way too easy, but it does work. If you want you can flour & brwon the beef cubes first, but if you want the easy way, this is it and it is still really good.
HEARTY BAKED BEEF STEW
This is such an easy way to make a wonderful beef stew. You don't need to brown the meat first-just combine it with hearty chunks of carrots, potatoes and celery, and let it all cook together in a flavorful gravy. My daughter Karen came up with the recipe for her busy family. -Doris Sleeth, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Stir in the remaining ingredients., Pour into a greased 13x9-in. or 3-qt. baking dish. Cover and bake at 375° for 1-3/4 to 2 hours or until meat and vegetables are tender. Serve in bowls.
Nutrition Facts : Calories 300 calories, Fat 8g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 628mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
OLD-FASHIONED BEEF STEW
A classic, the slow braise renders beef stew meat mouth-wateringly tender.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 14
Steps:
- On a piece of wax paper, mix together flour, salt, and pepper. Roll beef cubes in the mixture to coat. Shake off excess. In a medium Dutch oven, melt shortening over high heat. When very hot, working in batches so as not to crowd the pan, add beef and cook until brown. As each batch is finished set aside.
- Return beef to the Dutch oven, and add 4 cups boiling water. Stand back, as it will splatter. Stir, and add lemon juice, Worcestershire sauce, sugar, onion, bay leaves, and allspice. Reduce heat, cover, and simmer until meat is tender, 1 1/2 to 2 hours. Add carrots, onions, and potatoes, and cook until vegetables are tender when pierced with the tip of a knife, 30 to 45 minutes more.
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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.
OLD-FASHIONED BEEF STEW - INSANELY GOOD
From insanelygoodrecipes.com
4.7/5 (58)Total Time 2 hrs 20 minsCategory Beef, Dinner, Featured, RecipesCalories 401 per serving
- Cook the beef in batches over medium heat until brown. Ensure to cook on all sides and move to a plate while cooking the rest. Be careful not to overcrowd the pot.
OLD FASHIONED BEEF STEW - THE DARING GOURMET
From daringgourmet.com
4.9/5 (72)Total Time 3 hrs 15 minsCategory Main Dish, StewCalories 468 per serving
- Sprinkle the beef chunks with the salt and pepper. Sprinkle the flour over the beef to coat all sides.
- Heat the oil and butter in a large Dutch oven or heavy stock pot until hot (when you sprinkle in a few drops of water they should jump and sizzle). Add the coated beef chunks, spacing them out about 1/2 inch from each other and, working in batches so as not to overcrowd, generously brown the beef on all sides. Transfer to a plate and set aside.
- Add the onions with another tablespoon of butter to the Dutch oven (do not remove the browned/blackened bits in the bottom of the pan) and cook until soft and translucent, 5-7 minutes (add a little more oil or butter if necessary). Add the garlic and cook for another minute. Add the wine, bring it to a rapid boil, scraping up the browned bits from the bottom of the pan, and boil for 2 minutes or until the wine is mostly evaporated. Return the beef to the Dutch oven.
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