Beef And Carrot Stew Recipes

BEEF SHIN AND CARROT STEW

Steps:

• Preheat oven to 375 degrees. Generously season beef with salt and pepper. Dredge beef in flour; shake off excess.
• Wrap parsley, thyme, allspice, and peppercorns in cheesecloth, and tie with kitchen twine to form a bouquet garni.
• Heat 3 tablespoons oil in a Dutch oven or large ovenproof saucepan over medium-high heat. Working in batches, brown beef, 3 to 4 minutes per side, adding more oil (up to 2 tablespoons) as needed. Transfer beef to a bowl.
• Add 1 tablespoon oil to fat in pot. Stir in leeks, celery, and garlic; cook, stirring occasionally, until softened, about 7 minutes. Add stout; cook, scraping up browned bits from bottom of pot.
• Return beef to pot. Add stock, bouquet garni, zest, and enough water to cover. Season with salt and pepper. Bring to a boil over medium-high heat. Cover pot; transfer to oven. Braise beef 2 hours.
• Add potatoes and carrots. Cover pot; braise 1 hour more. Discard the bouquet garni. Garnish stew with parsley.

IRISH BEEF 'N' CARROT STEW

Steps:

• Place carrots in a greased shallow 2-qt. baking dish. In a skillet, saute onions in oil for 5 minutes or until tender. Using a slotted spoon, transfer onions to dish., In a resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat; reserve flour mixture. In the same skillet, brown meat in oil on all sides. Transfer to baking dish., Stir reserved flour mixture into oil; cook and stir over medium heat for 1 minute. Add basil and beer or broth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in honey and additional broth; return to a boil, stirring constantly. Pour over beef. Cover and bake at 325° for 1-1/2 hours or until beef is tender. Serve with potatoes.

BEEF AND CARROT STEW

Steps:

• Heat oil in a large saucepan or Dutch oven over medium heat. Add onion, garlic, and celery and sauté for about 4 minutes; remove and set aside. Place beef cubes in pot, increase heat to medium high, and sauté for 5 minutes, stirring frequently to brown evenly. Return aromatic vegetables to pot, add beef stock, red wine, bay leaves and season to taste with salt and pepper. Bring stew to a boil, then reduce heat and cook 1 1/2 hours.
• Remove cover and sift in flour (I use a wire strainer) and stir to thicken liquid. Add carrots and cook an additional 20 minutes. If making dumplings they would be added at this time.

SLOW-COOKER CARIBBEAN BEEF STEW

Steps:

• Strip the leaves from 1 sprig thyme and chop; combine with the flour, allspice, 1/2 teaspoon salt and 1/4 teaspoon white pepper in a large bowl. Add the beef and toss to coat. Put the potatoes, carrots, the remaining 2 thyme sprigs, the ginger and garlic in a 5-to-6-quart slow cooker. Add the beef, reserving any excess seasoned flour in the bowl. Whisk 1/2 cup water and the Worcestershire sauce into the reserved seasoned flour, then add to the slow cooker. Pour the tomatoes on top. Cover and cook on low 7 hours or on high 4 hours. Add the scallions to the stew and season with salt. Divide among bowls and serve with hot sauce.

BEEF STEW WITH CARROTS AND FRESH HERBS

Steps:

• Preheat the oven to 325 degrees F.
• Cook the meat: Heat a Dutch oven over high heat and add the canola oil. Season the pieces of beef on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the beef in a single layer in the hot oil, making sure not to crowd the pan (you might need to cook the beef in batches). Brown the meat on all sides. When brown, add onions and steam over the beef, 2 to 3 minutes. Add the wine and vinegar and cook until all of the liquid evaporates, 10 to 15 minutes. Add stock and mustard and continue to simmer about 8 to 10 minutes more. Meanwhile, in a medium skillet, add parsnips and enough water just to cover. Add 2 tablespoons butter, brown sugar, and bay leaves and simmer until parsnips are slightly tender, 4 to 5 minutes. Drain, discard bay leaves, and set parsnips aside. In the same pan, add carrots and enough water just to cover. Add remaining 2 tablespoons butter and the olive oil. Simmer until slightly tender, 4 to 5 minutes. Drain and set aside.
• Cook and finish the stew: Add the parsnips and carrots to the beef. Cover and place in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 1 to 1 1/2 hours. Remove the stew from the oven and use a large spoon to skim any excess fat or impurities that form on the surface. Taste for seasoning. Allow it to "rest" for 15 minutes before serving. Stir in the peas, parsley and chives.

BEEF AND CARROT STEW WITH DARK BEER

Steps:

• Heat oil in heavy large pot over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add to pot and sauté until browned, about 8 minutes per batch. Transfer to bowl. Add onions, garlic, and herbs to pot; sprinkle with salt and pepper. Reduce heat to medium; sauté until onions begin to soften, about 5 minutes. Add tomato paste and flour; stir 1 minute. Add beer; stir until thick and smooth, scraping up browned bits, about 2 minutes. Add broth, then beef with any juices; bring to simmer. Cover partially, reduce heat to medium-low, and simmer 45 minutes. Add carrots; simmer partially covered until beef and carrots are tender, stirring occasionally, about 45 minutes. Season with salt and pepper.

BEEF STEW WITH CARROT FLOWERS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Pat beef dry and toss in olive oil in a bowl. Add flour, salt, and pepper and mix to coat evenly. Shake off any excess flour.
• Brown meat in 3 batches in a large Dutch oven or heavy pot over high heat, turning with tongs, 5 to 8 minutes per batch. Let the beef sear on one side before turning. Transfer beef to a large plate.
• Combine onions, garlic, and balsamic vinegar in the same pot. Cook and stir with a wooden spoon to scrape brown bits from the bottom of pan, about 5 minutes. Add tomato paste and continue to cook, 3 to 4 minutes more. Add beef with any juices back into the pan. Add water, wine, beef broth, oregano, sugar, Worcestershire sauce, beef bouillon, basil, paprika, thyme, and bay leaves. Stir with a wooden spoon to loosen any brown bits from the bottom and bring to a boil.
• Cover pot with lid, transfer to the preheated oven, and cook until beef is tender, about 2 hours.
• Remove pot carefully from the oven and add potatoes, carrots, green beans, and celery. Cover and place back in the oven until potatoes are tender, 50 to 60 minutes more. Remove bay leaves. before serving.

SPICED BEEF STEW WITH CARROTS AND CHICKPEAS

Steps:

• Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
• Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
• Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onion and bell pepper until onions are golden, 3 to 4 minutes. Add tomato paste and berbere seasoning and cook, stirring frequently, until tomato paste is caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
• Return beef and any accumulated juices to pot along with broth. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots into stew. Cover and continue cooking in oven until beef is fork-tender and carrots are easily pierced with the tip of a knife, about 1 hour more. Stir in chickpeas; return to oven for 5 minutes more, just to heat through.
• Ladle stew into shallow bowls, sprinkle with mint, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.

BEEF STEW WITH POTATOES AND CARROTS

Steps:

• Braise beef:
• Preheat oven to 350°F with rack in middle.
• Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.
• Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.
• Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
• Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.
• Add vinegar and cook, stirring, 2 minutes.
• Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.
• Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.
• Set a large colander in a large bowl. Pour stew into colander. Return pieces of meat to pot, then discard remaining solids. Let cooking liquid stand 10 minutes.
• Cook potatoes and carrots:
• While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).
• Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.

BEEF AND CARROT STEW (CROCK POT)

Steps:

• In saucepan melt butter; blend in flour and stir until smooth.
• Stir in tomato sauce and wine; cook and stir until bubbly.
• Transfer to crock pot; stir in beef and remaining ingredients EXCEPT noodles.
• Cover and cook on low 4-6 hours.
• Serve over hot cooked noodles.

BEEF & STOUT STEW WITH CARROTS

Steps:

• Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.
• Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months - defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.