THE ULTIMATE BEEF STEW
Provided by Tyler Florence
Categories main-dish
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
- While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
- Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
- After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
- To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.
- Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives.
- Preheat the oven to 500 degrees F.
- Put a sheet pan in the oven so that it gets good and hot.
- Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.
AWARD WINNING BEEF STEW
Adopted! Beef stew rates very high on the list of tasty dishes if the beef and other ingredients are of a good grade. Use a good grade of meat (sirloin) and pick out the best brands for the other ingredients off the grocery shelf. I was first introduced to beef stew when I enlisted in the USAF. It was one of my favorite dishes. I knew the basic ingredients, and when I left the service, I started preparing beef stew at home. Over the years, I kept adding to and subtracting from until I came up with this recipe. I hope you enjoy the finished product as much as I do.
Provided by Queen Dragon Mom
Categories Stew
Time 2h45m
Yield 20 serving(s)
Number Of Ingredients 25
Steps:
- In a large skillet over medium high heat, fry the bacon for 5 to 10 minutes, or until well browned.
- Using a slotted spoon, remove the bacon from the skillet and set aside.
- In small batches, saute the meat in the bacon fat until browned.
- Use a slotted spoon and set the stew meats aside as well.
- Melt the butter in the bacon fat in the same skillet over medium heat.
- Add the onion and garlic and saute for 5 minutes.
- Stir in the flour, caraway seeds, paprika and crushed red pepper flakes.
- Stir for two minutes until all the flour is dissolved.
- Whisk in the vinegar and tomato.
- The mixture should be very thick.
- Next, pour in the beef stock, beer, salt, water, red bell peppers, reserved bacon and reserved meat.
- Bring to a boil, reduce heat to low, cover and simmer for 45 minutes.
- Stir in the potatoes, parsnip, celery and carrots and continue to simmer, covered, for 30 more minutes, or until all vegetables are tender.
- Stir in the breadcrumbs until stew has thickened.
- Add the cabbage and peas and simmer for 5 more minutes.
- (Note: For best results, allow soup to cool slightly, then refrigerate overnight and reheat before serving.).
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
BEST BEEF STEW
Company stew but the family loves it too, like all stews it is even better the next day, can be refrigerated and reheated. Serve with a light salad and soft rolls to sop up the gravy.
Provided by Derf2440
Categories Stew
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Dredge beef in flour, seasoned with your favorite seasonings.
- Heat large Dutch oven (cast iron is best).
- Whisk together olive oil and dry mustard, add to heated Dutch oven.
- Add Spanish onion and caramelize.
- Add dredged beef, brown on all sides.
- Add garlic, brown, being careful not to burn.
- Add wine, deglaze the pot and simmer 10 minutes.
- Add carrots, rutabaga, celery, mushrooms, cayenne, thyme, Worcestershire sauce, horseradish Salt to taste.
- Stir and simmer another 10 minutes.
- Add water and potatoes.
- Stir and bring back to simmer.
- Preheat oven to 300°F.
- Cover tightly and slow simmer until potatoes are fork tender, about 2 hours.
Nutrition Facts : Calories 793.5, Fat 25, SaturatedFat 6.8, Cholesterol 82.9, Sodium 657.8, Carbohydrate 81, Fiber 10.5, Sugar 24.8, Protein 32.7
More about "award winning beef stew recipes"
WORLD'S BEST SAVORY BEEF STEW RECIPES | ALLRECIPES
From allrecipes.com
Author Carl HansonEstimated Reading Time 5 mins
THE ULTIMATE BEEF STEW RECIPE | CANADIAN LIVING
From canadianliving.com
OPAL'S GRAND PRIZE WINNING BEEF STEW | FARM FLAVOR RECIPE
From farmflavor.com
Reviews 2Author Farm FlavorUser Interaction Count 2Category Beef
- Reduce heat to medium low, add one cup beef stock and slow cook the beef for approximately 1 hour.
12 BEST BEEF STEW RECIPES | EASY BEEF STEW RECIPE IDEAS
From foodnetwork.com
Author By
BEEF STEW RECIPE - COOKING CLASSY
From cookingclassy.com
BEEF AND BACON STEW RECIPE | BON APPéTIT
From bonappetit.com
BRUNSWICK STEW RECIPE - HANK SHAW'S BRUNSWICK STEW
From honest-food.net
34 WARM AND COMFORTING BEEF STEW RECIPES - THE SPRUCE EATS
From thespruceeats.com
WINNING BEEF STEW RECIPES - TNHOMEANDFARM.COM
From tnhomeandfarm.com
BEST EVER BEEF STEW RECIPE - HOW TO MAKE BEEF STEW - DELISH
From delish.com
BEEF STEW - THE BEST RECIPE I'VE EVER TASTED BY FAR
From fifteenspatulas.com
RECIPE OF AWARD-WINNING BEEF STEW - RECIPES COLLECT
From rugby-tv-live-uk.blogspot.com
CLASSIC STOVETOP BEEF STEW - VALERIE'S KITCHEN
From fromvalerieskitchen.com
BEST EVER SLOW COOKER BEEF STEW | THE RECIPE CRITIC
From therecipecritic.com
THE BEST BEEF STEW RECIPE | CLASSIC BEEF DINNERS | DAMN DELICIOUS
From damndelicious.net
THE BEST HOMEMADE BEEF STEW RECIPE - COOKIN' WITH MIMA
From cookinwithmima.com
HOW TO MAKE THE BEST BEEF STEW | READER'S DIGEST CANADA
From readersdigest.ca
ULTIMATE SLOW COOKER BEEF STEW - DINNER, THEN DESSERT
From dinnerthendessert.com
10 BEST AWARD WINNING BEEF STEW RECIPES - YUMMLY
From yummly.com
BEST EVER ONE POT BEEF STEW - THE COUNTRY COOK
From thecountrycook.net
34 CONTEST-WINNING BEEF RECIPES - TASTE OF HOME
From tasteofhome.com
OLD FASHIONED BEEF STEW - CHEF MICHAEL SMITH
From chefmichaelsmith.com
10 BEST AWARD WINNING BEEF STEW RECIPES | YUMMLY
From yummly.com
SLOW COOKER BEEF STEW - DAMN DELICIOUS
From damndelicious.net
50 EASY RECIPES FOR WHAT TO COOK WITH BEEF STEW MEAT
From whattomaketoeat.com
{MOST INCREDIBLE} BEEF STEW RECIPE - BELLY FULL
From bellyfull.net
OUR 15 BEST STEW RECIPES OF ALL TIME ARE THE PERFECT COMFORT FOOD
From allrecipes.com
13 AMAZING BEEF STEW RECIPES | FOOD & WINE
From foodandwine.com
HAWAIIAN BEEF STEW - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
19 BEST RECIPES USING BEEF STEW MEAT - TOP RECIPES
From topteenrecipes.com
BEEF STEW RECIPE - CELEBRATING SWEETS
From celebratingsweets.com
THE BEST BEEF STEW RECIPES | FOOD & WINE
From foodandwine.com
RECIPE OF AWARD-WINNING SLOW COOKED BEEF STEW - GREAT RECIPES
From greatrecipes.info
BEEF STEW WITH CARROTS & POTATOES - ONCE UPON A CHEF
From onceuponachef.com
TRADITIONAL IRISH BEEF AND GUINNESS STEW - THE DARING GOURMET
From daringgourmet.com
THE BEST BEEF STEW RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
HEARTY DUTCH OVEN BEEF STEW - COOKING FOR MY SOUL
From cookingformysoul.com
OLD FASHIONED BEEF STEW - THE DARING GOURMET
From daringgourmet.com
RECIPE(TRIED): AWARD WINNING BEEF TIPS (CROCK POT) - RECIPELINK.COM
From recipelink.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-large-groups #main-dish #beef #american #dinner-party #stews #stove-top #midwestern #meat #equipment #number-of-servings #4-hours-or-less
You'll also love