THE BEST BROWNED BEEF STEW EVER
I originally found this recipe at Recipe Goldmine but have added and subtracted after trial and error. The original recipe called for a 10 oz pkg of frozen peas to be added during the last 15 minutes of cooking. I usually add a little rosemary and cayenne. Can add the spices you wish. This is very good!
Provided by Christina Chavez
Categories Stew
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Put flour, salt and pepper in a large ziploc bag.
- Heat oil over medium heat in a large dutch oven.
- Place meat in bag with the flour and shake until well coated.
- Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion.
- Stir until well browned.
- Add finely chopped carrot and next 4 ingredients.
- Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes).
- Add diced potatoes, carrots, and onions, cook for another 45 minutes or until potatoes are tender.
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
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
BROWN BEEF STEW
My favourite stew, from 'The Mennonite Treasury of Recipes.' Nothing better on a cold winter's night, accompanied by "schnetki" (baking powder biscuits).
Provided by Swan Valley Tammi
Categories Stew
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Combine flour, salt, pepper, and paprika; roll meat in seasoned flour.
- Brown in hot oil in Dutch oven or large skillet. Add onion, garlic, bay leaf, beef stock, and Worcestershire sauce.
- Simmer, covered, 1 to 1-1/2 hours, or until meat is almost tender.
- Add potatoes, simmer 15 minutes. Then add onions and carrots; simmer another 15 minutes.
- Add celery and peas and simmer 5 minutes more, or until all vegetables are tender.
BROWNED BEEF STEW
Make and share this Browned Beef Stew recipe from Food.com.
Provided by lik2fish
Categories Low Cholesterol
Time 3h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Coat meat with flour, salt and pepper, shaking together in a paper bag.
- Heat vegetable oil in a large heavy skillet over medium heat.
- Add meat, remaining flour and chopped onion. Brown well.
- Add chopped carrot, celery, parsley, thyme, and water.
- Cover and cook over low heat for 1-1/2 hours, stirring now and then.
- Add diced potatoes, carrots and onions; cook 1/2 hour longer.
- Add peas and continue cooking about 15 minutes.
Nutrition Facts : Calories 398.6, Fat 22.4, SaturatedFat 6.4, Cholesterol 52.2, Sodium 710.8, Carbohydrate 31.1, Fiber 5.8, Sugar 6.8, Protein 18.5
THE BEST BEEF STEW EVER
This really is the best beef stew I've ever had. Try it and I'll think you'll agree - or I'll eat your leftovers! haha Makes me sound like a used-stew salesman. I've also got a great trick if you're using russets (you know -the cheap potatoes) to make them taste simply wonderful. I haven't tried it with lamb yet, but I believe this stew recipe would be wonderful with lamb! If someone tries it let me know how it turns out.
Provided by MinatheBrat
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil and brown meat well.
- Add garlic and saute lightly and then add wine, beer, broth, tomato paste, sugar, thyme, bay leaves and Worcestershire sauce.
- Bring to a boil. At this step you have a choice. You can dump the contents in a crock-pot to slow-cook for about 5-6 hours before you add the veggies, or you can reduce the heat and simmer for about an hour stirring occasionally -(I've even done this step in a pressure cooker). Either way, this brings us to the next step.
- Melt butter and add onion, potatoes and carrots. Saute until golden. ** If using russet potatoes see my tip at the bottom and then proceed with the sauteing.** If using any additional veggies, you can add this to the saute mix as well.
- Add sauteed veggies to the stew and let slow-cook for another two hours or so, or if cooking this stove-top let simmer for about another 40 minutes.
- Taste for salt and pepper and garnish with the green herbs.
- **Thickening: If you like a thicker pot liquor, then there are a few ways to do this. You can make a flour and butter roux and add it to the stew. Now a roux-thickened liquid must boil to become thick, so if using a crock pot you'll have to remove liquid out of the crock and boil it with the roux to make a thick gravy and then add that back to the crock pot. Another method is to mix some cornstarch in a 1:2 cornstarch to liquid ratio. You could use the pot liquor for the liquid but you would want to cool it off a bit to avoid lumps. Then boil it all before adding it back to the stew. If you're cooking this stove-top you can just add the cornstarch slurry to the pot and then simmer the whole thing. Two other thickening tricks are to add a bit of oatmeal or tapioca to the mix. Oatmeal does add it's own flavor and texture if you've got thick cut oats, the quick-cook oats will completely dissolve. Instant tapioca pearls dissolve away and about 1.5 tablespoons should do it.
- **Tip for Russet Potatoes**.
- 1/3 c water.
- 1 T. sea salt.
- Peel and chop potatoes. Dissolve the salt in the water and pour over the potatoes in a microwave-safe dish. Microwave, covered, on high for six minutes. This is not intended to cook the potatoes, but they are now ready to use in your recipe. This process really changes the texture and flavor of the potatoes from same-old, same-old into WOW!
Nutrition Facts : Calories 539, Fat 18, SaturatedFat 5.9, Cholesterol 70.7, Sodium 1161.1, Carbohydrate 55.9, Fiber 7.3, Sugar 9, Protein 29.4
BEST EVER BEEF STEW
I found an Emeril LaGasse recipe for Beef Stew with Cheesy Fried Grits and changed it around for my taste. My family loved it to the point my grandsons fought over the left-overs. I served it with cheese toast istead of messing with frying grits. There are a lot of ingredients, but by preping everything in advance, it went together quickly.
Provided by GrammaMikki
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Mix Essence with flour and coat beef cubes with mixture.
- Heat oil in heavy-bottomed pot, and brown beef in batches. Brown darkly for a richer looking gravy.
- After removing meat, add onions, carrots, salt and pepper to same pot and cook about three minutes or until soft. Add garlic and tomato paste and continue cooking for another 2 minutes. Add the mushrooms, tomatoes, bay leaves, and thyme and cook an additional 2 minutes.
- Add wine and stir to deglaze pan then add the broth, potatoes and meat. Bring to a boil, then reduce heat, cover and simmer for 1 1/2 to 2 hours or till the meat is very tender. Add peas and soy sauce during the last five minutes of cooking time. Note: I removed the lid for the last half hour to begin reducing the gravy.
- Remove bay leaves. Mix potato starch with 1/4 cup water and stir into stew to thicken. I served this with Cheese Toast and fresh fruit to absolute raves.
Nutrition Facts : Calories 344.1, Fat 11.2, SaturatedFat 1.3, Cholesterol 1.5, Sodium 2051.3, Carbohydrate 37.8, Fiber 5.5, Sugar 7.2, Protein 11.2
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