Bachelor Beef Stew Recipes

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BACHELOR BEEF STEW



Bachelor Beef Stew image

So yummy! Just throw ingredients together and bake, it's that simple. This is a great dish for cold winter days to warm you up. My mother made this as I was growing up. I have no clue where she got the recipe, but it's a must have in your recipe box!!!

Provided by keather

Categories     Stew

Time 5h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 medium onions, cut into quarters
2 lbs stewing beef
6 carrots, cut up
1 cup celery, cut up
1 lb tomatoes
1 (8 ounce) can tomato sauce
4 medium potatoes, quartered
3 tablespoons tapioca
1 1/2 teaspoons salt

Steps:

  • Place all ingredients in a heavy 5 quart pot with tightly fitting cover.
  • bake in 300 degree oven for 5 hours.
  • do not open oven at any time.
  • do not increase amounts of ingredients.
  • turns out perfect every time.

Nutrition Facts : Calories 873.2, Fat 44.5, SaturatedFat 17.9, Cholesterol 152, Sodium 1402.8, Carbohydrate 70, Fiber 11.1, Sugar 15.5, Protein 49.2

BACHELOR'S STEW



Bachelor's Stew image

Make and share this Bachelor's Stew recipe from Food.com.

Provided by Kim19068

Categories     Stew

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs lean beef chuck, trimmed and cut into 1 inch cubes
1/3 cup dried breadcrumbs
1 teaspoon salt
1/8 teaspoon ground black pepper
1 yellow onion
3 carrots, cut into thick strips
4 stalks celery, chopped
1 teaspoon dried basil
1/3 cup quick-cooking tapioca
1 (4 1/2 ounce) can sliced mushrooms
1 teaspoon soy sauce
2 (10 3/4 ounce) cans condensed tomato soup
1 cup beef broth

Steps:

  • Combine bread crumbs with salt and pepper and toss with beef.
  • Place coated beef cubes into a slow cooker and add onion, carrots, celery, basil, tapioca, mushrooms, soy sauce, tomato soup and broth.
  • Stir well, cover and cook on low for 10 to 12 hours, or on high for 3 to 5 hours.

Nutrition Facts : Calories 264.3, Fat 1.8, SaturatedFat 0.5, Sodium 1724.7, Carbohydrate 58.9, Fiber 5.1, Sugar 33.2, Protein 6.6

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

OVEN-BAKED BEEF STEW



Oven-Baked Beef Stew image

This is a simple beef stew that is finished in the oven. If you get a lean piece of beef with a bone, cook the bone with the stew, as it adds a lot of flavor.

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h10m

Yield 4

Number Of Ingredients 10

¼ cup flour, or as needed
¾ pound cubed beef stew meat
2 tablespoons olive oil
1 onion, chopped
1 stalk celery, chopped
4 carrots, peeled and chopped
4 cloves garlic, minced
2 cups beef broth
2 bay leaves
salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Pour flour into a shallow bowl and turn beef in flour, shaking meat to remove excess flour. Heat oil in an ovenproof casserole dish over high heat. Brown beef cubes in hot oil in batches on all sides, about 5 minutes per batch. Transfer beef to a plate.
  • Add onion, celery, and carrots to the casserole dish, reduce heat to medium, and cook until softened, about 5 minutes. Add garlic and cook for 1 minute. Pour in broth. Return beef to the casserole dish and stir in bay leaves. Cover casserole.
  • Bake in the preheated oven until beef is tender, 1 1/2 to 2 hours. Remove bay leaves before serving and season with salt and pepper.

Nutrition Facts : Calories 253.6 calories, Carbohydrate 16.8 g, Cholesterol 44.9 mg, Fat 12.2 g, Fiber 2.9 g, Protein 19 g, SaturatedFat 3 g, Sodium 527.3 mg, Sugar 4.8 g

THE BEST BROWNED BEEF STEW EVER



The Best Browned Beef Stew Ever image

I originally found this recipe at Recipe Goldmine but have added and subtracted after trial and error. The original recipe called for a 10 oz pkg of frozen peas to be added during the last 15 minutes of cooking. I usually add a little rosemary and cayenne. Can add the spices you wish. This is very good!

Provided by Christina Chavez

Categories     Stew

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 -1 1/2 lb cubed beef stew meat
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup vegetable oil
1 onion, chopped fine
1 carrot, chopped fine
1/4 cup finely chopped celery, with a few minced leaves
1 tablespoon dried parsley
1 pinch thyme
3 1/2 cups beef broth
2 medium potatoes, diced
2 carrots, diced
2 onions, diced

Steps:

  • Put flour, salt and pepper in a large ziploc bag.
  • Heat oil over medium heat in a large dutch oven.
  • Place meat in bag with the flour and shake until well coated.
  • Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion.
  • Stir until well browned.
  • Add finely chopped carrot and next 4 ingredients.
  • Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes).
  • Add diced potatoes, carrots, and onions, cook for another 45 minutes or until potatoes are tender.

BACHELOR'S STEW



Bachelor's Stew image

For all of you bachelors out there, this is a really great recipe and you can use it to catch a lady's eye! It is very savory and hearty!

Provided by CORWYNN DARKHOLME

Categories     Beef Stew

Yield 6

Number Of Ingredients 13

2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
⅓ cup dried bread crumbs
1 teaspoon salt
⅛ teaspoon ground black pepper
1 yellow onion
3 carrots, cut into thick strips
4 stalks celery, chopped
1 teaspoon dried basil
⅓ cup quick-cooking tapioca
1 (4.5 ounce) can sliced mushrooms
1 teaspoon soy sauce
2 (10.75 ounce) cans condensed tomato soup
1 cup beef broth

Steps:

  • Combine bread crumbs with salt and pepper and toss with beef. Place coated beef cubes into a slow cooker and add onion, carrots, celery, basil, tapioca, mushrooms, soy sauce, tomato soup and broth. Stir well, cover and cook on low for 10 to 12 hours, or on high for 3 to 5 hours.

Nutrition Facts : Calories 509.7 calories, Carbohydrate 31.4 g, Cholesterol 107.4 mg, Fat 29.3 g, Fiber 3 g, Protein 30.3 g, SaturatedFat 11.4 g, Sodium 1415.4 mg, Sugar 10.8 g

THE BEST BEEF STEW



The Best Beef Stew image

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

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon salt, divided
6 tablespoons all-purpose flour, divided
1/2 teaspoon smoked paprika
1 tablespoon canola oil
3 tablespoons tomato paste
2 teaspoons herbes de Provence
2 garlic cloves, minced
2 cups dry red wine
2 cups beef broth
1-1/2 teaspoons minced fresh rosemary, divided
2 bay leaves
3 cups cubed peeled potatoes
3 cups coarsely chopped onions (about 2 large)
2 cups sliced carrots
2 tablespoons cold water
2 tablespoons balsamic or red wine vinegar
1 cup fresh or frozen peas
Additional fresh rosemary, optional

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

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