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
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
TURKISH BEEF STEW
I remember this as comfort food since I was very little. A real staple in our family. Yes, I know there's a lot of olive oil in it :) You may certainly decrease the amount if you wish. Serve with lots of nice long grain white rice or crusty bread to catch the juices.
Provided by Semra22
Categories Stew
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle the beef with salt and pepper to taste and allspice.
- Brown in batches in a couple of tablespoons of the olive oil at a time, with the onions and garlic.
- Place in a 5 litre Dutch oven, add tomatoes. If you're using whole tomatoes rather than diced, break them up a bit with a spoon. Sprinkle with thyme and oregano, add bay leaves. You can add more salt and pepper to taste.
- Bring to a boil, then decrease heat, cover and simmer for about 3 hours or till the beef is fork tender.
- If sauce gets too thick, you can add some water. If it gets too thin, bring to a boil and reduce, but do not add any flour.
- Note: my Dad used to do this in a pressure cooker all the time to save time, you can certainly do this but make sure you have enough liquid (I would probably add another can of tomatoes) and pressure cook for about 25 minutes.
Nutrition Facts : Calories 463.1, Fat 36.4, SaturatedFat 12.3, Cholesterol 95, Sodium 226.6, Carbohydrate 6.7, Fiber 1.3, Sugar 3.3, Protein 26.7
TURKISH BEEF STEW (GUVEC)
Make and share this Turkish Beef Stew (Guvec) recipe from Food.com.
Provided by Flatulus Maximus
Categories Meat
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Slice eggplant, leave in salt water for about 20 minutes, rinse thoroughly.
- Cut meat into cubes, put in an oven-dish with garlic, sliced onion, sliced tomatoes, sliced eggplant, oil and tomato paste, add salt to taste.
- Heat for about 15 minutes, add one liter of water and put in oven, slowly simmer for about another 1 1/2 hours. Serve with white rice.
Nutrition Facts : Calories 252.2, Fat 20.6, SaturatedFat 7.2, Cholesterol 21.8, Sodium 54.8, Carbohydrate 14.8, Fiber 6.4, Sugar 6.4, Protein 4.5
TAVA OR TURKISH STEW
This is a delicious Turkish dish that was created for American palates close to the military base. The recipe for tava does not have to be exact, you can add more or less of your ingredients to taste. The secret ingredient for the Turkish taste is the red peppers. Serve over rice.
Provided by Carrie H
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- Heat 1 tablespoon oil in a skillet over medium heat, and cook the chicken until juices run clear.
- Puree the roasted red peppers in a blender or food processor until smooth. In the prepared casserole dish, mix the cooked chicken, roasted red peppers, tomatoes, mushrooms, onion, and garlic. Season with salt and pepper. Drizzle with remaining 1 tablespoon olive oil, and top with mozzarella cheese.
- Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.
Nutrition Facts : Calories 397 calories, Carbohydrate 9.4 g, Cholesterol 113.1 mg, Fat 19.5 g, Fiber 1.8 g, Protein 43.7 g, SaturatedFat 9.1 g, Sodium 854.4 mg, Sugar 4.7 g
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