A Winters Night Beef Stew By Audrey M Recipes

WINTER BEEF STEW

Winter Beef Stew image

"This warming main dish is a favorite after a day of play around our home in Twin Falls, Idaho," notes Ruth Ann Harker. "It's no fuss, too-I can put it in the oven and practically forget about it."

Provided by Taste of Home

Categories Dinner

Time 3h10m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

1-1/2 pounds boneless beef chuck roast, cut into 1-1/4-inch pieces
1 cup chopped onion
2 teaspoons canola oil
2 garlic cloves, minced
1-1/2 pounds small red potatoes, cut into chunks
3 medium carrots, cut into 1-inch pieces
2 medium onions, quartered
1/2 pound fresh mushrooms, halved
1 can (14-1/2 ounces) reduced-sodium beef broth
1 cup unsweetened apple juice
1/4 cup tomato paste
1/2 cup minced fresh parsley
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 bacon strip, cooked and crumbled

Steps:

In a Dutch oven, cook meat and chopped onion in oil over medium-high heat until meat is browned on all sides. Add garlic; cook 1 minute longer. Drain. Add the potatoes, carrots, quartered onions and mushrooms. , In a small bowl, combine the broth, apple juice, tomato paste, parsley, bay leaves, salt, thyme and pepper. Pour over meat., Cover and bake at 325° for 2 hours. Stir. Bake, uncovered, for 30-45 minutes longer or until stew reaches desired thickness. Discard bay leaves; sprinkle with bacon.

Nutrition Facts : Calories 364 calories, Fat 9g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 544mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 6g fiber), Protein 32g protein. Diabetic Exchanges

WINTER'S NIGHT SAUSAGE STEW

Winter's Night Sausage Stew image

This recipe is my own creation, hearty and rustic, my favorite kind of meal. My husband and I think it's quite tasty! Try to use a good quality smoked sausage since the stew gets most of its flavor from it.

Provided by Cat Berner

Categories < 60 Mins

Time 50m

Yield 5 serving(s)

Number Of Ingredients 14

Ingredients

1/2 lb smoked sausage, halved and sliced
1 small onion, diced
1 large carrot, diced
1 celery rib, sliced
1 garlic clove, minced
1 turnip, peeled and diced
2 medium potatoes, peeled and diced
1 (16 ounce) can great northern beans, drained and rinsed
3 cups beef broth
2 cups water
1 (6 ounce) can tomato paste
1 teaspoon creole seasoning
1 cup fresh spinach, chopped
1 tablespoon cornstarch

Steps:

In a Dutch oven over medium-high heat, saute smoked sausage until it starts to get a little color and the fat begins to render. Add the onion, carrot, celery, and garlic to pot. Saute until vegetables have begun to soften. Add remaining ingredients except spinach and cornstarch. Bring to a boil, then reduce heat, and simmer, covered, for 30 minutes or until vegetables are cooked through.
Mix the cornstarch with a little water to make a slurry. Add to the pot along with the chopped spinach. Simmer for a few more minutes until stew has thickened slightly.

Nutrition Facts : Calories 390.4, Fat 15.5, SaturatedFat 5.3, Cholesterol 31.4, Sodium 1343.7, Carbohydrate 43.7, Fiber 9.7, Sugar 7.2, Protein 21.1