OLD-FASHIONED BEEF STEW
This rich, hearty beef stew has a garden full of flavor with vegetables like cabbage, rutabaga and carrots. Mom knew this main dish is one that would suit us 11 kids. When we were all home, she'd throw in extra vegetables to stretch it. -Anne Heinonen, Howell, Michigan
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven over medium-high heat, brown meat in oil. Add the onion, water, seasoned salt, pepper and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours. , Add the vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine flour, cold water and browning sauce until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Nutrition Facts : Calories 302 calories, Fat 11g fat (0 saturated fat), Cholesterol 86mg cholesterol, Sodium 263mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g 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
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
OLD FASHIONED BEEF STEW
This is an adopted recipe. Please try it and give me your feed back. It looks delicious! (I prepared this and made a few notes below. It is a good basic beef stew to which cooks can add other things and make it their own - for example, I added thyme and frozen peas - acerast.)
Provided by Acerast
Categories Stew
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Coat beef with flour, shaking off excess.
- In a large kettle, heat 2 tbsp oil over medium-high heat.
- Add beef and saute until browned about 6 minutes.
- Remove and transfer on a plate.
- In the same kettle, add 2 tbsp oil and add onion and mushrooms.
- Saute for for 6 minutes.
- Add garlic and saute for 1 minutes.
- Pour off fat.
- Return beef to kettle, stir in tomato paste, broth and and water just enough to cover.
- Bring to a boil.
- Reduce heat and simmer until beef is tender. (I simmered for about 2 hours for tender meat - acerast).
- Add carrots, potatoes, and green beans.
- Cover partially and simmer for 10 minutes or until vegetables are tender. (The vegetables took about 20 minutes to cook and I simmered them an additional 30 to help them develop flavor - acerast).
- In a small bowl, mix cornstarch and cold water.
- Stir in stew.
- Bring to a boil for 1 minute.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 564.3, Fat 25, SaturatedFat 5.7, Cholesterol 114.8, Sodium 475.2, Carbohydrate 41.3, Fiber 6.7, Sugar 8.5, Protein 44.2
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.
GRANDMA'S HOMEMADE BEEF STEW
Just like grandma used to make. Very little work goes into this homemade beef stew but it was always made with love. Serve with saltine crackers or yeast rolls.
Provided by COTTNBLOSM
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h25m
Yield 8
Number Of Ingredients 12
Steps:
- Place stew meat, water, onion, salt, and pepper in a large stockpot. Cook over medium heat until meat is fork-tender, about 45 minutes. Do not drain.
- Add carrots and potatoes to the stew, stir, and cook over medium heat for 20 minutes. Stir in celery, green beans, corn, peas, crushed tomatoes, and tomato sauce. Reduce heat to medium-low and let cook for about 1 hour.
Nutrition Facts : Calories 366 calories, Carbohydrate 32.6 g, Cholesterol 62.6 mg, Fat 16.4 g, Fiber 7.2 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 657 mg, Sugar 8.4 g
OLD-FASHIONED OVEN BEEF STEW
You can get down-home beef stew into the oven within 15 minutes. It then conveniently bakes unattended for hours.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. In 5-quart Dutch oven or 13x9-inch (3-quart) glass baking dish, toss beef with flour. Add frozen vegetables.
- In large bowl, mix remaining ingredients. Pour over beef and vegetables; gently stir until mixed.
- Cover; bake 3 hours 30 minutes to 4 hours or until beef is tender. Remove bay leaves before serving.
Nutrition Facts : Calories 340, Carbohydrate 29 g, Cholesterol 65 mg, Fiber 4 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 7 g, TransFat 1/2 g
OLD-FASHIONED BEEF STEW
The original recipe comes from my Pressured Cook cookbook, however I've made modifications. It can be prepared in a pressure cooker, crock pot or on the stove top. The key is to use good quality beef and cook until it is 'meltingly' tender. Also don't take any shortcuts. . . follow the directions and brown the meat properly, it really does intensify the flavor. If you are planning to freeze a portion of this stew, cook only the amount of potatoes you need for immediate use, they don't freeze well. Passive work time is calculated using a pressure cooker. Additional time needed for crock pot or stove top preparation. UPDATE: Recently made in the crock-pot and instead of putting the potatoes and carrots in with the meat, I tossed them with about a tablespoon of olive oil and sprinkled with thyme and wrapped in aluminum foil; placed on top of the meat in the crock-pot. About an hour before serving, stirred the veggies into the stew.
Provided by Galley Wench
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To flour mix in salt and pepper.
- Dredge beef cubes in flour mixture.
- In large pan add oil and brown beef.
- Remove beef to pressure cooker (or crock pot).
- Add additional oil if required and saute onions for 1 minute.
- Stir in tomato paste and broth to deglaze pan.
- Add the wine (if using) and cook another 30 seconds.
- Add Worcestershire sauce, bay leaves and pour over beef.
- Pressure Cooker:.
- Lock the lid in place. Over high heat, bring to high pressure.
- Reduce heat just enough to maintain high pressure and cook for 30 minutes.
- Allow the pressure to come down naturally (about 15 minutes).
- Remove the lid and test beef, if not sufficiently tender, return to high pressure for an additional 5 minutes. Again, let the pressure come down naturally.
- Stir in garlic, thyme, potatoes, celery and place carrots on the top.
- Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 5 minutes.
- Quick-release the pressure.
- If vegetables are not sufficiently tender, set the lid in place and allow them to steam in the residual heat, another minute or two.
- If you would like a thicker gravy, mash a few pieces of potato against the side of the cooker and stir into the stew.
- Crock pot:.
- Place beef, liquids and remaining ingredients in the crock pot.
- Cover and cook on low 12 hours or on high 5 to 6 hours or until tender.
- Serve with fresh biscuits!
Nutrition Facts : Calories 2402, Fat 208.4, SaturatedFat 84.5, Cholesterol 280.4, Sodium 596.3, Carbohydrate 98.2, Fiber 13.8, Sugar 10.9, Protein 34.8
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- Dust beef stew meat with 2 tablespoons cornstarch and season with salt and black pepper. In a large pot over medium-high heat, heat olive oil. Add beef stew meat, and sear until all sides are browned, about 5 minutes
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- Bring to a boil over high heat, reduce heat to low and simmer, covered, for 90 minutes, stirring occasionally.
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