SLOW COOK BEEF STEW
"I work long hours and try to find recipes for hearty meals that'll be ready when I arrive home," writes Donna Wenger of Little Rock, Arkansas. "Everyone who tries this really enjoys the rich taste and tender meat."
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, brown beef on all sides. In a 5-qt. slow cooker, combine the carrots, potatoes, mushrooms and red pepper. Pour tomatoes over the top. , In a small bowl, whisk the flour, tomato paste and broth until smooth. Stir in the wine, salt, garlic, pepper and thyme; pour into slow cooker. Top with beef. , Cover and cook on low for 6-8 hours or until meat is tender.
Nutrition Facts :
OVEN BEEF STEW
No one ever guesses that this traditional combination is low in fat. A thick flavorful sauce makes this hearty dish one that will be requested time and again. I know your family will enjoy it. -Debbie Patton of Westchester, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, combine the beef, potatoes, onions, celery and carrots; set aside. , In a large bowl, combine the tomato juice, sherry or water, tapioca, sugar, salt, basil and pepper. Let stand for 15 minutes. , Pour over beef mixture. Cover and bake at 325° for 2 to 2-1/2 hours or until meat is almost tender. , Add the beans; cook 30 minutes longer or until beans and meat are tender.
Nutrition Facts : Calories 268 calories, Fat 7g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 519mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
30-MINUTE BEEF STEW
Loaded with beef, hash-brown potatoes and vegetables, every bite of this savory stew is sure to satisfy.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 11
Steps:
- Heat nonstick Dutch oven or 4-quart saucepan over medium-high heat. Add beef and onion; cook 5 minutes, stirring occasionally, until beef is browned.
- Stir in potatoes, carrots, celery and mushrooms. Cook 2 minutes, stirring frequently. Stir in all remaining ingredients. Heat to boiling. Reduce heat to low; simmer uncovered 15 minutes or until vegetables are tender. If desired, sprinkle individual servings with chopped fresh parsley.
Nutrition Facts : Calories 235, Carbohydrate 37 g, Cholesterol 35 mg, Fat 1/2, Fiber 5 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 1050 mg, Sugar 7 g
5 HOUR BEEF STEW
This is a recipe from my grandma Jan. It's so good and comforting. Make with some yummy bran muffins.
Provided by Anna Johnson
Categories Soups, Stews and Chili Recipes Stews Beef
Time 5h20m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Stir beef, potatoes, tomato-vegetable juice cocktail, carrots, celery, onion, tapioca, sugar, salt, and pepper together in a roasting pan; cover.
- Bake in preheated oven until beef and potatoes are tender, about 5 hours.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 45.2 g, Cholesterol 76.2 mg, Fat 10.4 g, Fiber 6.6 g, Protein 30.4 g, SaturatedFat 4 g, Sodium 470.4 mg, Sugar 9.8 g
8 HOUR BEEF ROAST
Make and share this 8 Hour Beef Roast recipe from Food.com.
Provided by Andrew Scott
Categories One Dish Meal
Time 8h30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- TO PREPARE:.
- Brown the roast on all sides in a skillet. Transfer the roast to a slow cooker. Add the broth, salt, pepper, basil, garlic powder, rosemary, oregano and bay leaves to the slow cooker. Add enough water to cover the roast.
- Cook, covered, on Low for 8 to 10 hours. Discard the bay leaves. Remove the roast to a platter and shred if needed. Serve the shredded beef on buns with pan juices for dipping. Rump roast is preferred for this recipe.
- SERVES: 10 - 12.
Nutrition Facts : Calories 292.8, Fat 9.6, SaturatedFat 3.9, Cholesterol 149.7, Sodium 1407.7, Carbohydrate 1.6, Fiber 0.4, Protein 50.5
8 HOUR BEEF STEW
Got this from my mother....easy to put together and quite tasty. Sometimes I'll add a can of corn, or whatever leftover cooked veggies in my fridge during the last hour of cooking.
Provided by Shelli
Categories Stew
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix in crockpot.
- cook 8 hours on low.
Nutrition Facts : Calories 1008.8, Fat 58.9, SaturatedFat 23.4, Cholesterol 236.1, Sodium 1292, Carbohydrate 52, Fiber 6.3, Sugar 11.2, Protein 65.5
FIVE HOUR BEEF STEW
Make and share this Five Hour Beef Stew recipe from Food.com.
Provided by JoAnn
Categories Stew
Time 5h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix ingredients well in dutch oven and cover.
- Bake at 300 degrees for five hours.
- Do not peek.
- (I confess I do peek at about four hours to see if it's tender and thick enough!).
FIVE HOUR STEW
Easy recipe to make. Takes no time at all and the important thing is that it's good.
Provided by Vas
Categories Soups, Stews and Chili Recipes Stews Beef
Time 5h15m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Combine the cubed chuck, carrots, onions, brown sugar, wine, tapioca, tomatoes, tomato sauce in a large baking dish. Season with salt and pepper to taste.
- Bake at 250 degrees F (120 degrees C) for 4 hours. Remove from oven and add stir in the potatoes, water chestnuts and mushrooms.
- Raise oven temperature to 300 degrees F (150 degrees C) for 1 more hour.
Nutrition Facts : Calories 439.1 calories, Carbohydrate 41.7 g, Cholesterol 77.9 mg, Fat 16.7 g, Fiber 8.1 g, Protein 29.4 g, SaturatedFat 6.3 g, Sodium 700.7 mg, Sugar 11.5 g
CLASSIC, HEARTY BEEF STEW
This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!
Provided by Matthew Francis
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h35m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
- Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
- Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
- Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
- Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
- Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g
ONE HOUR BEEF STEW
Ever come home from work and want the comforting taste of a good old-fashioned stew? You don't have to wait for the weekend. A good quality meat is important so the stew cooks quickly. Of course, it's better when simmered for three hours but even one hour's cooking will produce a satisfying stew when prepared this way.
Provided by sugarpea
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Roughly chop garlic, onion and celery and then chop in a food processor; cut beef into small, 3/4 inch cubes or cut into strips, the size of index finger; heat oil in a Dutch oven and saute beef until browned.
- Add chopped vegetables from food processor, tomato paste, thyme, bay leaf, parsley, salt and pepper; stir well to mix; add stock and wine and bring to a boil; reduce heat and simmer, covered, for 45 minutes.
- While meat is simmering, boil carrots and potatoes until tender-crisp, 5-10 minutes; drain and add to stew; add peas; the entire cooking time for the stew is 45 minutes; if stew is too thin, dissolve starch in 1 T cold water and whisk into stew; simmer 2-3 minutes and serve.
Nutrition Facts : Calories 814.6, Fat 23.7, SaturatedFat 7.5, Cholesterol 103.8, Sodium 612.8, Carbohydrate 90.6, Fiber 13, Sugar 9.4, Protein 49.5
FIVE HOUR BEEF STEW
Make and share this Five Hour Beef Stew recipe from Food.com.
Provided by MizzNezz
Categories Stew
Time 5h12m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix--Cover tightly--Bake at 275* for 5 hours.
- Don't lift lid while it's cooking.
5-HOUR OVEN BEEF STEW
This oven stew is perfect for a busy day--you just get it in the oven and go about your day while the stew slow-cooks at 250 degrees Fahrenheit.
Provided by Elisa Sue
Categories Soups, Stews and Chili Recipes Stews Beef
Time 5h30m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Combine mushroom soup and water in a saucepan over low heat. Cook and stir until hot, 3 to 4 minutes.
- While soup is cooking, place meat in the bottom of a large casserole pan. Pour hot soup over top and toss to combine. Add potatoes, carrots, onions, and celery. Season with garlic powder, salt, and pepper.
- Cover casserole dish and cook in the preheated oven until meat is cooked through and tender, about 5 hours.
Nutrition Facts : Calories 393.4 calories, Carbohydrate 42.7 g, Cholesterol 50 mg, Fat 16.1 g, Fiber 5.9 g, Protein 20.1 g, SaturatedFat 5.8 g, Sodium 497.5 mg, Sugar 6.4 g
KYLE'S FAVORITE BEEF STEW
My son calls this very-hearty beef stew 'world famous!' You will need a large slow cooker.
Provided by Heather G
Categories Soups, Stews and Chili Recipes Stews Beef
Time 7h45m
Yield 10
Number Of Ingredients 18
Steps:
- Toss the beef, flour, and salt in a sealable bag until the beef is coated.
- Heat the oil in a large skillet over medium-high heat. Combine the beef and Worcestershire sauce in the skillet; cook until the beef is evenly browned on all sides; transfer to a slow cooker, but do not clean the skillet. Add the carrots, potatoes, parsley, and pepper to the slow cooker.
- Combine the boiling water and soup mix in a small bowl; add to slow cooker.
- Melt the butter in the skillet over medium-high heat. Cook the onion and garlic in the melted butter until soft; transfer the onion and garlic to the slow cooker and return the skillet to the heat. Combine the wine and mushrooms to the skillet; cook until the mushrooms begin to absorb the wine; pour the mixture into the slow cooker.
- Place the cover on the slow cooker and set to High; cook for one hour. Reduce heat to Low and cook until the beef is fork-tender, 6 to 8 hours. Whisk together the warm water and cornstarch; stir into the stew; cook uncovered until stew thickens, about 15 minutes.
Nutrition Facts : Calories 617.3 calories, Carbohydrate 46.6 g, Cholesterol 100.3 mg, Fat 34.3 g, Fiber 6.2 g, Protein 30.7 g, SaturatedFat 13.5 g, Sodium 961.5 mg, Sugar 7.9 g
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