Baby Beef Stew Recipes

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BEEF STEW WITH SHIITAKE MUSHROOMS AND BABY VEGETABLES



Beef Stew with Shiitake Mushrooms and Baby Vegetables image

Categories     Soup/Stew     Beef     Mushroom     Vegetable     Stew     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

All purpose flour
6 tablespoons (3/4 sticks) butter
3 pounds trimmed boneless beef chuck, cut into 1 1/2-inch cubes
2 large onions, chopped
1/4 cup tomato paste
3 cups dry red wine
2 14 1/2-ounce cans beef broth
1 tablespoon dark brown sugar
1 1/2 pounds baby red-skinned potatoes, quartered
30 baby carrots, trimmed
12 to 14 ounces baby pattypan squash, halved
1 pound fresh shiitake mushrooms, stemmed, caps thickly sliced
3 tablespoons chopped fresh marjoram or 1 tablespoon dried

Steps:

  • Place flour in baking pan. Season with salt and pepper. Melt 4 tablespoons butter in heavy large Dutch oven over medium-high heat. Working in batches, coat meat with flour; add to pot and brown on all sides. Using slotted spoon, transfer to plate.
  • Melt 2 tablespoons butter in same pot over medium-high heat. Add onions; sauté until tender, about 6 minutes. Mix in tomato paste, then wine. Bring to boil, scraping up any browned bits. Add broth and sugar, then beef and any accumulated juices. Bring to boil. Reduce heat, cover partially and simmer 1 1/2 hours.
  • Add potatoes and carrots; simmer uncovered until meat and vegetables are almost tender, about 25 minutes. Add squash; simmer until almost tender, about 10 minutes. Add mushrooms and 3 tablespoons marjoram; simmer until mushrooms are tender, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover, chill. Before serving, cook over medium heat, stirring occasionally.)

SIMPLE BEEF STEW



Simple Beef Stew image

Simple and hearty beef stew I make for my family.

Provided by Laura Bloomer Wine

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h30m

Yield 8

Number Of Ingredients 12

3 tablespoons vegetable oil
2 pounds room temperature beef stew meat, cut into 1 1/2-inch cubes
½ cup all-purpose flour
1 yellow onion, roughly chopped
1 teaspoon minced garlic
1 (32 ounce) carton low-sodium beef broth
1 (15 ounce) can crushed tomatoes
3 yellow potatoes, or more to taste, cubed
3 stalks celery, chopped
1 cup baby carrots
1 teaspoon Creole seasoning (such as Tony Chachere's®)
1 teaspoon dried basil

Steps:

  • Heat oil in a large pot over medium-high heat. Add meat, flour, onion, and garlic; cook and stir until browned, 10 to 15 minutes.
  • Add broth, tomatoes, potatoes, celery, and carrots, then stir in Creole seasoning and basil. Bring to a simmer. Reduce heat to maintain simmer and cook, uncovered, until potatoes are soft, meat is tender, and gravy is thick, about 1 hour.

Nutrition Facts : Calories 402.7 calories, Carbohydrate 27.7 g, Cholesterol 62.6 mg, Fat 21.5 g, Fiber 4 g, Protein 24.4 g, SaturatedFat 7.1 g, Sodium 238.3 mg, Sugar 2.7 g

BEEF CHUCK ROAST STEW (BABY FOOD)



Beef Chuck Roast Stew (baby Food) image

My 1 year old loves this stew. I made this for her at about 10 months old. Easy to puree and freeze. One stop meal. Not bad for adults either - even without any seasoning. Just make sure your baby has been introduced to all the ingredients before serving. Servings are approximate. I calculated 3 cubes per serving - your little one might eat more or less depending on age. Add pasta or rice if you want to include a whole grain to the meal.

Provided by Trixyinaz

Categories     Stew

Time 1h15m

Yield 2-3 ice cube trays, 8-12 serving(s)

Number Of Ingredients 6

1 1/2 lbs boneless beef chuck roast
2 cups water
3 carrots (medium to large)
1 cup onion (chopped)
2 cups peas (frozen or fresh)
1 potato (large)

Steps:

  • Trim excess fat off roast and cut into 1-1/2 inch cubes.
  • Fill medium sauce pan with water, add meat, cover pan and simmer over medium/low heat for 40 minutes.
  • While the meat is cooking, peel the carrots and slice. Peel the potato and cut into 1/2 inch cubes. Set aside.
  • After the meat has been cooking for 40 minutes, add the carrots, onion, peas & potatoes. Cover and cook another 15 minutes or until vegetables are soft and meat is longer pink. If the water disipates before the vegetables are done, add more as needed.
  • FOR INFANTS:.
  • Separate the meat from vegetables. Using your food processor, puree the meat first to almost the desired consitency. Add the vegetables and puree until smooth or desired consistency.
  • Scoop into ice cube tray and freeze. Once frozen, pop out and store in sealed plastic bag for up to 3 months.
  • FOR OLDER BABIES:.
  • Cut up meat to bite size pieces and serve veggies as-is. Freeze in indivual containers for easy one serving sizes.

Nutrition Facts : Calories 288.8, Fat 16.8, SaturatedFat 6.8, Cholesterol 58.7, Sodium 70.5, Carbohydrate 15.1, Fiber 3.7, Sugar 4.5, Protein 18.7

KID-FRIENDLY GROUND BEEF STEW



Kid-Friendly Ground Beef Stew image

I created this hamburger stew recipe when my kids were little. I needed a simple recipe that I could put together the night before and pop in the slow cooker in the morning just before heading to work. And it's loaded with veggies that my kids love! They gobble it up! Great with a nice loaf of crusty bread.

Provided by Lise Fournier

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 6h30m

Yield 6

Number Of Ingredients 9

1 pound ground beef
¼ medium head cabbage, cut into chunks
1 small head broccoli, cut into florets
2 medium potatoes, cut into 1/4-inch slices
1 medium onion, chopped
1 cup baby carrots
1 cup frozen peas
1 (46 fluid ounce) bottle vegetable juice (such as V8®)
salt and ground black pepper to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Transfer ground beef to the bottom of a slow cooker. Layer cabbage, broccoli, potatoes, onion, carrots, and peas, one by one, on top of the meat. Pour vegetable juice over top. Season with salt and pepper.
  • Cover and cook until vegetables are tender, 6 to 8 hours on Low, gently stirring after a few hours of cooking.

Nutrition Facts : Calories 281.4 calories, Carbohydrate 31.9 g, Cholesterol 47.3 mg, Fat 9.7 g, Fiber 6.6 g, Protein 18.6 g, SaturatedFat 3.7 g, Sodium 551.4 mg, Sugar 11.2 g

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