Two By Four Stew Recipes

BEEF STEW VI

Thick beef stew good eaten from a bowl or poured over biscuits. Substitute lamb and voila!...Irish stew!! If thicker stew is desired, add more cornstarch and/or take cover off for last 15-20 minutes. The longer this simmers, the better! Vary the herbs to your taste.

Provided by Paula Antoniou

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h20m

Yield 10

Number Of Ingredients 13

Beef Stew VI image

Steps:

In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Nutrition Facts : Calories 401.1 calories, Carbohydrate 24.9 g, Cholesterol 79 mg, Fat 21.2 g, Fiber 3 g, Protein 27.2 g, SaturatedFat 7.4 g, Sodium 436.3 mg, Sugar 2.9 g

Ingredients

2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cubes beef bouillon, crumbled
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
½ teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water

BEEF STEW FOR TWO

You can plan ahead and prepare this stew in a slow cooker, advises Roger Slivon from Genesee Depot, Wisconsin. With a kick of cayenne, you'll love this savory, hearty Beef Stew for Two.

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 2 servings.

Number Of Ingredients 15

Beef Stew for Two image

Steps:

In a large resealable plastic bag, combine 1 cup wine, lemon juice, soy sauce and Worcestershire sauce; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. In a large saucepan, brown beef in oil. Remove meat and set aside. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Add 2 cups beef broth and remaining wine. Return meat to pan., Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the potatoes, carrots, mushrooms, thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and beef are tender. Discard thyme sprigs., In a small bowl, combine cornstarch and remaining beef broth until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 466 calories, Fat 13g fat (4g saturated fat), Cholesterol 77mg cholesterol, Sodium 697mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 5g fiber), Protein 29g protein.

Ingredients

1-1/2 cups dry red wine or beef broth, divided
3 tablespoons lemon juice
2 teaspoons reduced-sodium soy sauce
2 teaspoons Worcestershire sauce
1/2 pound beef stew meat, cut into 1-inch cubes
2 teaspoons olive oil
1 small onion, chopped
3 garlic cloves, minced
2-1/2 cups beef broth, divided
2 small potatoes, cut into 1-inch cubes
2 medium carrots, cut into 1-inch slices
1 cup sliced baby portobello mushrooms
2 fresh thyme sprigs
1/8 teaspoon cayenne pepper
2 teaspoons cornstarch

SIMPLE BEEF STEW FOR TWO

Make and share this Simple Beef Stew for Two recipe from Food.com.

Provided by HeatherFeather

Categories Stew

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

Simple Beef Stew for Two image

Steps:

Season beef cubes to taste with salt and pepper.
Melt butter in a heavy medium skillet over high heat; add beef and saute until browned on all sides, about 5 minutes.
Using slotted spoon, remove beef to a bowl.
Lower heat to medium-low and add carrots and onions, toss to coat with pan juices.
Add flour while stirring and continue to stir 1 minute to lightly toast the flour.
Stir in broth and ale slowly, then return the beef (and any juices in the bowl) to the pan.
Cover and let simmer until beef and carrots are tender, stirring occasionally, about 15 minutes or so.
Season again with salt and pepper to taste and serve.

Nutrition Facts : Calories 357.1, Fat 23.3, SaturatedFat 10.5, Cholesterol 91.5, Sodium 343.4, Carbohydrate 10.2, Fiber 2.1, Sugar 3.3, Protein 23.5

Ingredients

1/2 lb boneless beef sirloin, cut into 1-inch cubes
1 tablespoon butter
2 large carrots, peeled, sliced
1 cup frozen pearl onions, thawed and drained
2 teaspoons all-purpose flour
2/3 cup beef broth
1/3 cup dark beer (or stout)
salt, to taste
pepper, to taste

2 BY 4 SOUP

a hearty soup(i might even qualify it more as a stew) great for filling bellies on a cold day. Great for stretching a dollar!

Provided by Brianna.

Categories Lunch/Snacks

Time 40m

Yield 10 serving(s)

Number Of Ingredients 4

2 by 4 Soup image

Steps:

in a large saucepan (not a frying pan) brown beef and drain excess fat.
add all other ingredients and stir together.
let cook, covered partially, on low until ready to eat and heated through.
serve with fritos and cheddar cheese :).
*the cooking/preparation time is just approximate because you can make this recipe to fit your schedule.

Nutrition Facts : Calories 370, Fat 15.3, SaturatedFat 5.7, Cholesterol 62.3, Sodium 791.2, Carbohydrate 31.1, Fiber 5, Sugar 1.2, Protein 27

Ingredients

2 (19 ounce) cans progresso minestrone soup
2 (10 ounce) cans rotel
2 (15 ounce) cans chili beans
2 lbs ground beef

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SMALL CROCK POT BEEF STEW - 101 COOKING FOR TWO

Web Jan 23, 2023 Crush or mince 2 cloves of garlic. Add onion, 3 ounces of tomato paste, and ¼ tsp salt into the hot pan. Cook until onions are soft …
From 101cookingfortwo.com
4.4/5 (64)
Total Time 8 hrs 30 mins
Category Main Course
Calories 434 per serving

Start by trimming about 1 1/2 to 2 pounds of boneless chuck roast or use stew meat if you are lazy. Give it a light dusting of flour and place in hot oil over medium-high heat in the large nonstick pan. Brown for about 7-8 minutes. Move the meat to crock pot but keep any liquid in the pan.
While browning meat, peel 2 carrots and cut into 1/2 inch thick medallions. Scrub 1/2 pound of red potatoes and cut into chunks. Other potatoes could be used but if using russet potatoes, peel also.
Dice 1 medium onion. Crush or mince 2 cloves of garlic. Add onion, 3 oz. tomato paste, and 1/4 tsp salt into the hot pan. Cook until onions are soft and lightly browned. Add the garlic for the last minute.
When the onion is ready, add 1 cup of beef broth to the pan and scrape any brown bits from the bottom of the pan.

Two By Four Stew Recipes

BEEF STEW VI

Thick beef stew good eaten from a bowl or poured over biscuits. Substitute lamb and voila!...Irish stew!! If thicker stew is desired, add more cornstarch and/or take cover off for last 15-20 minutes. The longer this simmers, the better! Vary the herbs to your taste.

BEEF STEW FOR TWO

You can plan ahead and prepare this stew in a slow cooker, advises Roger Slivon from Genesee Depot, Wisconsin. With a kick of cayenne, you'll love this savory, hearty Beef Stew for Two.

SIMPLE BEEF STEW FOR TWO

Make and share this Simple Beef Stew for Two recipe from Food.com.

2 BY 4 SOUP

a hearty soup(i might even qualify it more as a stew) great for filling bellies on a cold day. Great for stretching a dollar!

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