OLD-FASHIONED BEEF STEW WITH MUSHROOMS
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
- Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
- Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
- Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
- Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
- Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.
EASY AND HEARTY SLOW COOKER BEEF STEW
A hearty warm meal waiting for you when you get home, full of tender beef, potatoes, and carrots in a rich flavorful sauce. Comfort food at its best! Serve with warm bread or rolls.
Provided by to1drland
Categories Everyday Cooking
Time 6h10m
Yield 6
Number Of Ingredients 9
Steps:
- Combine beef, potatoes, carrots, and onion in a slow cooker crock.
- Mix cream of mushroom soup, tomato sauce, onion soup mix, parsley, and pepper together in a bowl; pour over the beef mixture.
- Cook on Low for 6 to 8 hours. Stir before serving.
Nutrition Facts : Calories 465.3 calories, Carbohydrate 50.4 g, Cholesterol 62.6 mg, Fat 18.8 g, Fiber 7.6 g, Protein 24.9 g, SaturatedFat 6.9 g, Sodium 1038.1 mg, Sugar 8.5 g
HEARTY BEEF STEW WITH MUSHROOMS, CARROTS AND POTATOES
Steps:
- Place beef in large bowl. Sprinkle with flour, thyme, paprika and generous amounts of salt and pepper; toss to coat. Heat amounts of the oil in heavy large pot over medium-high heat. Working in batches, add beef and sauté until brown, about 6 min Place beef to a large pot after each batch; reserve any flour in bowl. Sauté the prepared onions and garlic in an amount of oil. When slightly colored add to pot with the beef. Sauté the prepared mushrooms for 2 min, add to a pot with the beef. Add reserved flour mixture to pot. Add beef stock and prepared tomatoes, bring to boil. Reduce heat to medium-low. Cover and simmer until beef is almost tender, about 60 min. Add prepared carrots and potatoes, simmer uncovered, until beef and vegetables are tender and sauce thickens, about 30 min. Adjust seasoning.
OLD-FASHIONED BEEF STEW
I took my Grandmother's recipe, trimmed the fat and enhanced the flavor.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Stews Beef
Yield 6
Number Of Ingredients 14
Steps:
- Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
- Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
- Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
- Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
- In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 29.8 g, Cholesterol 53.7 mg, Fat 15.7 g, Fiber 5.6 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 393.4 mg, Sugar 6.9 g
HEARTY BEEF & SWEET POTATO STEW
I have fond memories of growing up in an Irish-Italian family and learning to cook from my grandparents. Beefy stew reminds me of their precious contributions. -Renee Murphy, Smithtown, New York
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., Add remaining oil to pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from pan. Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. Transfer to oven; bake, covered, 1-1/4 hours., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to Dutch oven.
Nutrition Facts :
More about "hearty beef stew with mushrooms carrots and potatoes 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.
HEARTY VEGETABLE BEEF STEW RECIPE - THE SPRUCE EATS
From thespruceeats.com
SLOW COOKER BEEF AND MUSHROOM STEW: EASY & HEARTY
From thecookspyjamas.com
BASIC BEEF STEW WITH CARROTS AND MUSHROOMS RECIPE
From myrecipes.com
BEEF & MUSHROOM STEW WITH MASHED POTATOES RECIPE
From eatingwell.com
THE BEST BEEF STEW RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
HEARTY BEEF AND POTATO STEW RECIPE | MYRECIPES
From myrecipes.com
BEEF STEW INSTANT POT RECIPE - CREATIONS BY KARA
From creationsbykara.com
A TASTE OF HISTORY: THE ORIGINS OF BEEF BOURGUIGNON
From eurofoodseattle.com
HEARTY BEEF STEW - SLENDER KITCHEN
From slenderkitchen.com
10 BEST BEEF STEW WITHOUT CARROTS RECIPES | YUMMLY
From yummly.com
VEGAN BEEF STEW - EASY RECIPES
From easyrecipes.co.za
THE BEST GUINNESS BEEF STEW RECIPE - MSN.COM
From msn.com
INSTANT POT VEGETABLE STEW WITH MUSHROOMS, POTATOES AND CARROTS
From kitchenskip.com
RECIPE HEARTY BEEF STEW WITH MUSHROOMS, CARROTS AND …
From youtube.com
PHILLY CHEESESTEAK STEW - I AM HOMESTEADER
From iamhomesteader.com
HEARTY BEEF STEW WITH MUSHROOMS CARROTS AND POTATOES RECIPE
From recipegoulash.cc
BEEF STEW AND DUMPLINGS - AVERIE COOKS
From averiecooks.com
BEEF STEW WITH CARROTS AND POTATOES | EASY DINNER IDEAS
From easydinnerideas.com
SLOW COOKER BEEF STEW WITH POTATOES, CARROTS, AND PEAS
From delishably.com
HEARTY MUSHROOM STEW WITH POTATOES — MARLEY'S MENU
From marleysmenu.com
BEEF STEW WITH CARROTS AND POTATOES RECIPE | RECIPES.NET
From recipes.net
THICK BEEF STEW RECIPE STOVE TOP : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
BEEF AND MUSHROOM STEW (WARWICKSHIRE STEW) - LITTLE SUGAR SNAPS
From littlesugarsnaps.com
You'll also love