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
MOM'S BEEF STEW
This warming, stick-to-your-ribs main dish was one Mom relied on often to feed us 13 kids. Mildly seasoned with lots of satisfying ingredients like barley, potatoes and carrots in a tomato-beef broth, it still hits the spot on cold winter days. -Lucile H. Proctor, Panguitch, Utah
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place soup bones and water in a Dutch oven or soup kettle. Slowly bring to a boil. Reduce heat; cover and simmer for 2 hours. , Set beef bones aside until cool enough to handle. Remove meat from bones; discard bones and return meat to broth. Add the potatoes, carrots, onion, barley, tomatoes, salt, pepper, garlic and bay leaf if desired. Cover and simmer for 50-60 minutes or until vegetables and barley are tender. , Discard bay leaf. Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts :
MOM'S OLD FASHIONED BEEF STEW
This stew is just like one my mom used to make when my sister and I were little girls and she was the busy mom on the run!
Provided by BrendaM
Categories Stew
Time 9h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a heavy plastic bag, combine flour, salt and pepper.
- In batches, add beef to flour mixture and toss to coat.
- Transfer to a plate.
- In a large nonstick skillet, heat half the oil over medium high heat.
- Cook beef in batches, adding more oil as needed, until browned all over.
- With a slotted spoon, transfer beef to a slow cooker.
- Add 1 cup stock to pan and stir to scrape up any brown bits.
- Transfer stock mixtures to slow cooker.
- Add carrots, potatoes, celery, onion, tomatoes (with juice) remaining stock, bay leaf, Worcestershire sauce and parsely; mix well to combine.
- Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours until vegetables are tender and stew is bubbling.
- Remove bay leaf and discard.
- Add peas.
- Cover and cook on high 15 to 20 minutes longer or until slightly thickened and peas are heated through.
- Season to taste with salt and pepper.
MY MUMS BEEF STEW - THE BEST!
My Mums beef stew! THE BEST Beef Stew and Dumplings - probably in the world. Takes a while to cook but is certainly worth it! **To make the dumplings you need a packet of 'Atora' Shredded Beef Suet.
Provided by Jan-Luvs2Cook
Categories Stew
Time 5h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Please note: I wanted to add 2 tablespoons of mixed pulses to the ingredients but zaar doesn't recognize what I mean. The mix you can buy from supermarkets of dried yellow split peas and green peas.
- Get a large saucepan with a lid or a large casserole with a lid.
- Trim the braising steak if you need to of any fat and cut into bite size pieces.
- Chop the carrots, and cellery and add to the pan. Now sliced the onions and add them to the pan.
- Add the water and the braising steak and the pearl barley and split peas to the same pan.
- Add the can of vegetable soup.
- Bring to the boil then turn down to a simmer and.
- Add the oxo cubes and stir.
- Simmer for 4 hours stirring occasionally.
- ** DO not mix the packet soups as per their instructions. You want them only to thicken and flavour the stew.
- Instead - Mix the contents of both of the packet soups in a cup with little more than half a cup of cold water to form a thick paste - gradually add to the simmering pan stirring all the time to avoid any lumps.
- Simmer for a further hour. There is no need to be exact with the cooking times - all you need to do is make sure the meat is cooked and tender. Braising / Casserole steak can be cooked an hour longer it will only get better!
- You shouldn't need to thicken any more. You can add a small amount of small pasta shapes or macaroni if you wish. Add another oxo or some gravy granules if you need more flavour.
- Add a little more water if you need to (if it looks too thick).
- Finally make the dumplings following the instructions on the pack. 'Atora' shredded suet mix is the best. When the dumpling mix is ready put the dumplings on top of the simmering stew to cook.
- You don't need to serve with anything else apart from nice fresh bread.
- If you want it to stretch further just serve with boiled potatoes.
- This stew can be kept in a fridge and re-heated the next day if you want to.
Nutrition Facts : Calories 468.6, Fat 28.2, SaturatedFat 10.7, Cholesterol 93.7, Sodium 1117, Carbohydrate 24.5, Fiber 3.8, Sugar 8.9, Protein 28.5
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- Add 1 tablespoon olive oil to a large skillet and place over medium high heat. Add beef, season with salt and pepper and brown in batches, so that you give the meat room for a nice sear. This should take about 5 minute per batch of meat. Transfer to large 6 or 8-quart slow cooker.
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