ANCIENT GRAIN BEEF STEW
My version of beef stew is comfort food with a healthy twist. I use lentils and red quinoa rather than potatoes. If leftover stew seems too thick, add more beef stock when reheating. -Margaret Roscoe, Keystone Heights, Florida
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat. Add beef; brown on all sides. Transfer meat and drippings to a 5- or 6-qt. slow cooker. Stir in the remaining ingredients. Cook, covered, on low for 6-8 hours, until meat is tender. Discard bay leaves.
Nutrition Facts : Calories 261 calories, Fat 7g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 797mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges
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
GRISON BEEF STEW - SWISS
This recipe is from Here's a taste of Switzerland by Corwynn Darkholme. It was been posted for the ZWT-7 tour of Switzerland. This robust beef stew, from the mountainous Grison Region, is perfect to keep out winter chills.
Provided by Baby Kato
Categories Beef
Time 2h30m
Number Of Ingredients 11
Steps:
- 1. Cut out the main stem of the cabbage and discard the thick stems of the outer leaves.
- 2. Wash well and boil for 5 minutes in salted water, drain and reserve.
- 3. Heat the butter in a heavy ovenproof casserole dish and fry the bacon and onions for 2 to 3 minutes.
- 4. Add the bay leaves, salt, pepper and pinch of nutmeg.
- 5. Cut the meat into thick slices and place on top of the bacon and onion mixture.
- 6. Add the wine and beef stock, bring it to a boil and simmer for 1 hour.
- 7. Now add a layer of cabbage leaves, cover tightly and simmer very gently for another hour.
BISON STEW
Provided by Robert Irvine : Food Network
Time 1h25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cooked wild rice or couscous, for serving
- Heat the oil in a large saucepan over medium-high heat, until almost smoking. Brown the bison meat in the hot oil until golden brown, then remove from the pan to a plate and set aside.
- In the same pan, add the onion, carrots, celery, garlic and saute for about 5 minutes, stirring constantly. Add the flour and tomato paste and stir well. Slowly add in the beef stock, red wine and canned tomatoes. Season with salt and pepper, to taste. Return the seared meat to the pan and reduce the heat to a simmer. Continue to cook for about 45 minutes. The liquid, when close to finishing, should have reduced in volume by 1/2 of what you started with and the meat should be fork tender. Cook's Note: if the liquid begins to evaporate you can add more stock or water.
- To finish, stir in the fresh herbs and the butter. Transfer the stew to a serving bowl and serve immediately with wild rice or couscous.
GRISON BEEF STEW - SWISS
This recipe is from Here's a taste of switzerland by Corwynn Darkholme. It has been posted for the ZWT-7 tour of Switzerland. This robust beef stew, from the mountainous Grison region, is perfect to keep out winter chills.
Provided by Baby Kato
Categories Swiss
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut out the main stem of the cabbage and discard the thick stems of the outer leaves.
- Wash well and boil for 5 minutes in salted water, drain and reserve.
- Heat the butter in a heavy ovenproof casserole dish and fry the bacon and onions for 2 to 3 minutes.
- Add the bay leaves, salt, pepper and pinch of nutmeg.
- Cut the meat into thick slices and place ontop of the bacon and onion mixture.
- Add the wine and beef stock, bring it to a boil and simmer for 1 hour.
- Now add a layer of cabbage leaves, cover tightly and simmer very gently for another hour.
Nutrition Facts : Calories 445.8, Fat 27.5, SaturatedFat 9.1, Cholesterol 96, Sodium 992.4, Carbohydrate 11.5, Fiber 4.1, Sugar 5.7, Protein 30.5
SWISS GRISON BEEF STEW
This recipe is being submitted for ZWT III. It was submitted by Corwynn Darholme. The introductory statement was: "Here's a taste of Switzerland. This robust beef stew, from the mountainous Grison region, is perfect to keep out winter chills and to satisfy even the hungriest skier."
Provided by Happy Hippie
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut out the main stem of the cabbage and discard the thick stems of the outer leaves. Wash well and boil for 5 minutes in salted water.
- Drain and reserve.
- Heat the butter in a heavy ovenproof casserole dish.
- Fry the bacon and onions for 2 to 3 minutes. Add bay leaves, salt, pepper and a pinch of Nutmeg.
- Cut meat into thick slices and place on the bacon and onion mixture.
- Add wine and beef stock.
- Bring to a boil and simmer for 1 hour.
- Add a layer of cabbage Leaves, cover tightly.
- Simmer very gently for another hour.
Nutrition Facts : Calories 622.1, Fat 49.3, SaturatedFat 18.2, Cholesterol 108.5, Sodium 569.2, Carbohydrate 11.1, Fiber 3.7, Sugar 6.2, Protein 26.4
GRISON BEEF STEW
Here's a taste of Switzerland. This robust beef stew, from the mountainous Grison region, is perfect to keep out winter chills and to satisfy even the hungriest skier.
Provided by CORWYNN DARKHOLME
Categories Beef Stew
Time 2h30m
Yield 6
Number Of Ingredients 10
Steps:
- Cut out the main stem of the cabbage and discard the thick stems of the outer leaves. Wash well and boil for 5 minutes in salted water. Drain and reserve.
- Heat the butter in a heavy ovenproof casserole dish and fry the bacon and onions for 2 to 3 minutes. Add bay leaves, salt, pepper and a pinch of Nutmeg.
- Cut meat into thick slices and place on the bacon and onion mixture. Add wine and beef stock, bring to a boil and simmer for 1 hour. Now add a layer of cabbage Leaves, cover tightly and simmer very gently for another hour.
Nutrition Facts : Calories 371.7 calories, Carbohydrate 14.9 g, Cholesterol 60.4 mg, Fat 23.1 g, Fiber 5.5 g, Protein 19.8 g, SaturatedFat 8.3 g, Sodium 393.6 mg, Sugar 7.9 g
BISON STEW
This is a great tasting and easy stew using bison meat. Bison is lower in fat, calories, and cholesterol than most other meats. It's great for a heart-healthy diet.
Provided by IMCookinNow
Categories Soups, Stews and Chili Recipes Stews
Time 1h45m
Yield 6
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat; brown the bison in oil, 2 to 3 minutes per side; remove bison and set aside. Pour 1 tablespoon canola oil into the Dutch oven; cook and stir the onion and celery in the oil until soft, about 5 minutes. Add the garlic; cook and stir another 2 to 3 minutes. Sprinkle the flour over the mixture and stir to coat. Stir in the broth, water, wine, salt, pepper, cloves, tomato sauce, parsley, and thyme to the mixture; bring to a boil. Return the bison to the mixture and stir through. Reduce heat; cover and simmer until meat is fork tender, about 1 hour.
Nutrition Facts : Calories 276.5 calories, Carbohydrate 8.3 g, Cholesterol 95.6 mg, Fat 10.2 g, Fiber 1.5 g, Protein 35.7 g, SaturatedFat 1.9 g, Sodium 736.1 mg, Sugar 3.4 g
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