PAUL LYNDE BEEF VEGETABLE STEW
A friend of mine made this one night when she had us over for dinner and I have been making it every since, It's become a family favorite. This is a great recipe for cold winter days when you don't feel like fussing in the kitchen. I serve with warm bread or biscuits. Paul Lynde Stew Quantities can be increased depending on the size of your dutch oven and how many people you are going to be feeding. The quantities listed are for a "basic" size dutch oven.
Provided by Cathi Allen
Categories Stew
Time 6h
Yield 1 pot
Number Of Ingredients 10
Steps:
- Layer the above in dutch oven.
- Bake at 250 degrees for 6 to 8 hours.
- Stir after the first hour and then every hour or so thereafter.
- Potatoes are optional Give them about 3 hours to cook (good size pieces).
Nutrition Facts : Calories 3364, Fat 164.6, SaturatedFat 64.2, Cholesterol 598.8, Sodium 4189.9, Carbohydrate 242, Fiber 51.8, Sugar 110.8, Protein 218.1
PAUL LYNDE BEEF STEW
This recipe was posted by request for a recipezaar friend who collects celebrity's recipes. I've never tried it so let me know if you do. This was passed down to me by my Uncle Vern. (this was typed as given to me)
Provided by Diana Adcock
Categories Stew
Time 7h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 250°F.
- Combine everything in a large casserole dish.
- Cover and cook in oven for 6-7 hours.
Nutrition Facts : Calories 583, Fat 11.4, SaturatedFat 4.7, Cholesterol 145.2, Sodium 693.7, Carbohydrate 60.1, Fiber 11.4, Sugar 23.5, Protein 59.8
SAVORY VEGETABLE BEEF STEW
This is by far the best vegetable beef stew that I have ever made. My grandmother gave me the recipe. My husband, who is a very picky eater, loves this recipe more than anything else I make.
Provided by JAIME5025
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h
Yield 12
Number Of Ingredients 18
Steps:
- Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
- Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
- Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.
Nutrition Facts : Calories 342 calories, Carbohydrate 23.7 g, Cholesterol 62.7 mg, Fat 17.5 g, Fiber 3.7 g, Protein 21.8 g, SaturatedFat 6.5 g, Sodium 679.7 mg, Sugar 4.9 g
BEEF VEGETABLE STEW
Make and share this Beef Vegetable Stew recipe from Food.com.
Provided by Parsley
Categories Stew
Time 8h10m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- Place beef and vegetables (including celery leaves) in large crock pot or large soup pot.
- In a mixing bowl, combine water, beef bouillon, wine, tomato sauce, Worcestershire sauce, and cornstarch; stir well. Add in brown sugar, spices and garlic; mix well.
- Pour this mixture over beef and veggies.
- Cook on low in crock pot for 6-8 hours OR cook in soup pot on top of stove, covered, on low-med heat for about 3-4 hours, stirring occasionally.
- When done cooking, remove from heat, stir in the sour cream and serve.
Nutrition Facts : Calories 395.4, Fat 14.7, SaturatedFat 6, Cholesterol 69.8, Sodium 385.6, Carbohydrate 28.3, Fiber 3.3, Sugar 7.9, Protein 26.9
LOW-FAT BURGUNDY BEEF & VEGETABLE STEW
Make and share this Low-Fat Burgundy Beef & Vegetable Stew recipe from Food.com.
Provided by Dancer
Categories Stew
Time 2h44m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Trim fat from beef, cut into 1-inch pieces.
- In Dutch oven, heat oil over medium high hunt until hot. Add beef (half at a time) and brown evenly, stirring occasionally.
- Pour off drippings.
- Season with thyme, salt and pepper.
- Stir in broth, wine and garlic. Bring to boil; reduce heat to low.
- Cover tightly and simmer 1 1/2 hours.
- Add carrots and onions.
- Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender.
- Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute. Stir in sugar snap peas.
- Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through.
Nutrition Facts : Calories 280.1, Fat 6, SaturatedFat 1.5, Cholesterol 66.9, Sodium 591.5, Carbohydrate 22.4, Fiber 6.1, Sugar 9.2, Protein 29.8
PAUL LYNDE STEW
Steps:
- Put all ingredients except peas in crockpot and cook for 6-8 hours. About 30 before serving, add the peas.
BEEF AND VEGETABLE STEW
This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.
Provided by Marianne
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
- Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
- Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
- Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g
MOM'S BASIC VEGETABLE BEEF STEW
This basic recipe uses simple and often used ingredients. It can be spiced up any way, but our spices we have found bring out the best flavor and they are the key to this recipe. Ground pork or ground lamb can be substituted for ground beef. It can also be cooked on the stovetop, which we do, or slow cooker. Eat as a stew or serve over rice, crushed chips or crackers, or cornbread.
Provided by PJandAngie
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Pour in enough olive oil into a large stockpot to coat the bottom; add 1 onion, carrots, garlic, red pepper flakes, Greek seasoning, rosemary, thyme, basil, Italian seasoning, bay leaf, salt, and pepper. Cook and stir onion mixture over medium heat until onion is softened and lightly browned, about 15 minutes.
- Pour diced tomatoes over onion mixture; add ground beef, breaking apart with a wooden spoon and stir. Bring liquid to a boil and cook until ground beef is cooked through and carrots are tender, about 10 minutes.
- Stir potatoes, remaining onion, and celery into tomato mixture and cook until potatoes are tender, 15 to 20 minutes. Remove stockpot from heat and let sit, 20 to 30 minutes.
Nutrition Facts : Calories 278.7 calories, Carbohydrate 31.3 g, Cholesterol 34.8 mg, Fat 10.8 g, Fiber 5.4 g, Protein 13.5 g, SaturatedFat 3.8 g, Sodium 279.2 mg, Sugar 7.6 g
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