BEEF STEW WITH POTATOES
This beef stew with potatoes is quick, easy, and delicious...can't get better than that!
Provided by nanowmoudi1
Categories Soups, Stews and Chili Recipes Stews Beef
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
- Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
- Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
- Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 42.8 g, Cholesterol 59.1 mg, Fat 28.5 g, Fiber 5.7 g, Protein 19.4 g, SaturatedFat 8.7 g, Sodium 128.6 mg, Sugar 5 g
SLOW-COOKER BEEF STEW WITH POTATOES & PEAS
Fifteen minutes of prep in the morning gets you a hearty slow-cooker beef stew in the evening. Its savory potatoes and peas are perfect on a chilly night.
Provided by My Food and Family
Categories Home
Time 7h35m
Yield 8 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Mix first 4 ingredients in large bowl until blended. Add meat; toss to evenly coat.
- Place potatoes and onions in slow cooker; top with meat mixture. Cover with lid.
- Cook on LOW 7 to 9 hours (or on HIGH 5 to 6 hours). Stir in peas. Cook, covered, 20 min. or until heated through.
Nutrition Facts : Calories 270, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 22 g
POSEIDON POTATO STEW #SP5
Official Contest Entry: Simply Potatoes 5Fix. This recipe is inspired by the Greek god of the sea -Poseidon. It is hearty with calamari, tomatoes and of course potatoes. It is seasonably Greek to me.
Provided by Juliana25
Categories Potato
Time 30m
Yield 6 squid, 5 serving(s)
Number Of Ingredients 5
Steps:
- 1.In a large skillet on medium/high heat, cook potatoes until slightly tender or just golden brown.
- 2.Add squid rings, diced tomatoes, lemon juice and Greek seasoning,.
- 3.Continue to cook for 3-4 minutes while stirring occasionally. (do not overcook squid).
- Enjoy!
Nutrition Facts : Calories 12.8, Fat 0.1, Sodium 3, Carbohydrate 3, Fiber 0.9, Sugar 1.6, Protein 0.6
OVEN BEEF AND POTATO STEW
I decided to use this very good base recipe and add something to it. Great cold weather dinner with a loaf of crusty bread and a glass of red wine.
Provided by Stan
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h35m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour, salt, and black pepper in a resealable plastic bag; place beef into bag in batches, shaking to coat.
- Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef until evenly browned, about 5 minutes. Transfer beef to a plate. Pour red wine into Dutch oven, scraping any browned bits from the bottom of the pot. Return beef cubes to Dutch oven and add water, tomato soup, potatoes, corn, onion, beef stock concentrate, mushrooms, carrots, celery, vegetable soup mix, and basil; bring to a boil.
- Cover and transfer Dutch oven to preheated oven; bake for about 1 hour. Add beef stock to pot, if needed. Continue to bake until beef is very tender, about 1 hour more.
Nutrition Facts : Calories 469.3 calories, Carbohydrate 56.4 g, Cholesterol 40.2 mg, Fat 17.3 g, Fiber 6.5 g, Protein 18.2 g, SaturatedFat 4.9 g, Sodium 3918.8 mg, Sugar 12.8 g
HEARTY SAUSAGE & POTATO STEW #SP5
Official Contest Entry: Simply Potatoes 5Fix. A quick and hearty stew that can be whipped up in 15 minutes or less and it is actually healthy too.
Provided by randidelgatto
Categories Potato
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in large saucepan over medium-high heat.
- Add vegetables and sauté for 5 minutes.
- Add chicken broth and bring to boil.
- Add sausage and let simmer for 5 minutes.
- Stir in potatoes, cover and simmer for another 5 minutes.
- Serve in deep bowls and enjoy!
Nutrition Facts : Calories 262, Fat 20.6, SaturatedFat 6, Cholesterol 32.9, Sodium 981.4, Carbohydrate 7.5, Fiber 1.8, Sugar 1.8, Protein 10.9
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- Towel dry beef pieces to remove all excess moisture. Sprinkle liberally with pepper throughout. Heat oil in large heavy pot or Dutch oven over medium-high heat. Add beef and brown on all sides, working in batches so you don’t overcrowd the pieces (they won’t brown if overcrowded.) Transfer beef to a plate.
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- Quickly whisk together the flour and all broth; add to the pot with sugar. Add back the browned beef and bring to boil. Reduce to simmer, cover, and cook up to 2 hours or until beef is fork tender. Add the potatoes and mustard during the last 20 minutes of cooking. Taste and season with salt/pepper if needed. Serve warm, garnished with parsley if desired. Great over rice or with rustic bread. Leftovers are delicious.
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