SAVORY BEEF STEW
Wine lends a warm background flavor for this satisfying take on a traditional French stew. Lynn Stein in Joseph, Oregon uses low-fat mashed beans to thicken her broth and boost nutrition. Serve with garlic bread and dinner's done!
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Place flour in a large resealable plastic bag; add beef, a few pieces at a time, and shake to coat. , In a large saucepan coated with cooking spray, cook beef and onion in oil over medium-high heat until beef is browned on all sides. Stir in the water, consomme, sherry, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the carrots, parsnips, potato and turnip. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat and vegetables are tender.
Nutrition Facts : Calories 349 calories, Fat 12g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 742mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
SAVORY BEEF STEW
Mmm! Enjoy a classic oven-baked, rich-in-beef stew with onions, carrots and potatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. In ovenproof 4-quart Dutch oven, mix beef, onion, tomatoes, seasoned salt, pepper and bay leaf. In small bowl, mix water and flour; stir into beef mixture.
- Cover; bake 2 hours, stirring once.
- Stir in potatoes and carrots. Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender. Remove bay leaf.
Nutrition Facts : Calories 350, Carbohydrate 33 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 7 g, TransFat 1/2 g
CLASSIC BEEF STEW
From the inviting aroma to the hearty taste, every bite of this beef stew recipe promises warmth, comfort and satisfaction. When a pot of beef stew is simmering away on your stovetop, it's clear to everyone that a great meal is in the making.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h45m
Yield 4
Number Of Ingredients 14
Steps:
- In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
- Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
- Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
- In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.
Nutrition Facts : Calories 350, Carbohydrate 24 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 4 g, TransFat 1/2 g
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
PURITY COOKBOOK SAVOURY BEEF STEW
This the best beef stew recipe I have ever found. It uses simple, everyday ingredients, but has wonderful flavour. I have modified it slightly from the Purity Cookbook version by including a bay leaf, the peas, and increasing the worcestershire to 1 tsp. from 1/2 tsp. in the original recipe. Excellent either way.
Provided by Esmerelda
Categories Stew
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cut stewing beef up into bite-size pieces and toss with the 1/4 cup flour in a large mixing bowl.
- Using a large covered skillet, melt the shortening in the skillet over fairly high heat and dump beef & any remaining flour into the skillet. Begin stirring as it browns; after a few minutes, add the chopped onion into the skillet and continue to stir until the meat is all well browned.
- Sprinkle the salt, Accent, garlic powder & black pepper over the contents of the skillet, then add the tomato juice & bay leaf. Stir to mix, then lower heat, put on the lid & let it stew gently for 1 1/2 hours. You may lift the lid & stir occasionally to keep it from sticking to the bottom of the skillet -- it will become very thick.
- After this first stewing period, stir in the potatoes, carrots, celery, water, parsley & worcestershire sauce. Bring to a boil again, give it a good stir, then lower the heat, cover & let it stew gently for another hour.
- During the last 10 minutes, remove lid, add the 1/2 cup frozen peas -- cook for the remaining 10 minutes, permitting the liquid to cook down a bit and the peas to heat through.
CLASSIC BEEF STEW
Aromatic and satisfying, a comforting bowl of beef stew always hits the mark on extra chilly nights. Here, seared pieces of marbled beef simmer away until fall-apart-tender in broth, with punchy aromatics added to it like tomato paste, Worcestershire sauce, red wine, and fire-roasted tomatoes for a subtle smokiness.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 3h25m
Number Of Ingredients 14
Steps:
- Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
- Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
- Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
- Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through.
- Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.
PRESSURE COOKER BEEF STEW WITH MAPLE AND STOUT
This savory-sweet stew is delightfully hands-off - no sautéing, searing or simmering. The key is the timing: Cook the beef first and add the vegetables later to ensure that the meat tenderizes while the vegetables retain some bite. Real maple syrup gives the dish a sweetness that pairs well with the mild bitterness of stout beer. Carrots, potatoes and parsnips are classic stew vegetables, but rutabaga or celery root work well, too. A squeeze of lemon at the end brightens the flavors of this cold-weather dish.
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Add the beef to a 6- to 8-quart pressure cooker, season it generously with salt and pepper and toss it with the flour until evenly coated. Add the herb sprigs, the broth, beer, syrup, garlic, red-pepper flakes, onion and garlic powders and 1 tablespoon vinegar; stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 20 minutes.
- Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and wait a few more minutes, then release again.) Stir in the carrots, parsnips and potatoes; season with salt and pepper. Cover and set steam valve to sealed position. Cook on high pressure for 18 minutes.
- Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and wait a few more minutes, then release again.) Remove and discard the rosemary and thyme sprigs.
- Stir in the remaining 1 tablespoon vinegar. Season to taste with more salt and pepper, as needed. Add the lemon juice. If the vegetables are not tender, or if the broth is not as thick as you would like, using the sauté setting, simmer for a few minutes. (You can also stir to encourage the potatoes to fall apart a little, which will help thicken the broth.) Divide among shallow bowls.
Nutrition Facts : @context http, Calories 538, UnsaturatedFat 8 grams, Carbohydrate 53 grams, Fat 13 grams, Fiber 6 grams, Protein 54 grams, SaturatedFat 5 grams, Sodium 1246 milligrams, Sugar 14 grams, TransFat 1 gram
SAVORY OVEN-BAKED BEEF STEW
Now that the colder weather is here, it's a perfect time for a hearty, stick-to-your-ribs, one pot meal like this delicious stew. Sometimes I have used lean ground beef in place of the stew meat in a pinch. Serve with a crusty bread or warm rolls for a complete dinner.
Provided by ugogirl
Categories Stew
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 325 degrees.
- Meanwhile, heat oil in Dutch oven.
- Brown beef.
- Add flour, salt, garlic powder, marjoram and pepper.
- Stir in undrained tomatoes and beef broth, mix well.
- Bring mixture to a boil, stirring frequently.
- Add remaining ingredients and mix well.
- Cover, place in oven and bake at 325 degrees for 2 hours or until meat is tender.
- Stir twice during baking.
- Remove bay leaf before serving.
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
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