Beef And Harvest Veg Stew Recipes

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HARVEST BEEF STEW



Harvest Beef Stew image

This Betty's Best stew, loaded with beef and six kinds of vegetables, is certainly the best stew you'll ever bake.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h45m

Yield 8

Number Of Ingredients 12

2 lb beef stew meat, cut into 1-inch cubes
4 medium carrots, cut into 1-inch pieces
2 medium onions, cut into eighths
4 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1/3 cup uncooked quick-cooking tapioca
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 tablespoon cumin seed
1 teaspoon salt
8 ears frozen corn-on-the-cob or 1 box (9 oz) frozen whole kernel corn
8 small red potatoes, cut in half (1 lb)
2 small zucchini, thinly sliced

Steps:

  • Heat oven to 325°F. In Dutch oven, mix all ingredients except corn, potatoes and zucchini. Cover; bake 2 hours 30 minutes, stirring 2 or 3 times during the first 1 hour 30 minutes.
  • Stir in corn and potatoes. Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.
  • Stir in zucchini. Cover; let stand 10 minutes before serving.

Nutrition Facts : Calories 350, Carbohydrate 34 g, Cholesterol 70 mg, Fat 1/2, Fiber 5 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 540 mg

BEEF AND VEGETABLE STEW



Beef and Vegetable Stew image

This old fashioned beef and vegetable stew is easy to prepare and is slow cooked to perfection. The stew is rich, hearty and flavourful, and the beef is oh so tender.

Provided by Cassie Heilbron

Categories     Dinner

Time 3h20m

Number Of Ingredients 16

2 tablespoon Olive Oil
500 g / 1.1 lbs Chuck Beef / Chuck Casserole Steak, diced
1 Brown Onion, diced
2 Potatoes, skin on, cut into large chunks (I used white)
4 Carrots, cut into large chunks
200 g / 7 oz Pumpkin / Butternut Squash, cut into large chunks (I used kent pumpkin)
½ head Cauliflower, cut into small florets
1 cup Frozen Peas
3 tablespoon Tomato Paste
1 teaspoon Paprika
1 teaspoon Mixed Herbs, thyme, rosemary, marjoram, basil, oregano
2 tablespoon Worcestershire sauce
1.5 litres / 6 cups Beef Stock
4 Garlic Cloves, minced
3 teaspoon Cornflour, mix with ¼ cup cold water
Salt + Pepper, to taste

Steps:

  • Preheat oven to 160C / 320F.
  • Heat 1 tablespoon oil in dutch oven or oven proof pot over medium-high heat.
  • Brown meat is 2 batches, then set aside in a bowl.
  • Heat 1 tablespoon oil and add brown onion and garlic. Cook, stirring, until onion has softened.
  • Add paprika, mixed herbs, Worcestershire sauce and tomato paste and stir for 30 seconds.
  • Add meat, stock, potatoes, carrots, pumpkin and cauliflower and season with salt and pepper, and stir to combine.
  • Cover and place in the oven for 2 ½ hours.
  • Add peas and cornflour mixture, stir to combine and place back into oven uncovered for a further 30 minutes.
  • Serve on its own or with some crusty bread. Enjoy!

Nutrition Facts : Calories 532 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fiber 10 grams fiber, Protein 39 grams protein, SaturatedFat 8 grams saturated fat, ServingSize bowl, Sodium 1073 grams sodium, Sugar 13 grams sugar

HARVEST BEEF STEW



Harvest Beef Stew image

This is a delicious, hearty stew that's perfect for late fall or winter. For the beer, I recommend Sierra Nevada Pale Ale.

Provided by CULINARYJEN

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h

Yield 6

Number Of Ingredients 18

4 tablespoons bacon drippings
¼ cup flour
Salt and pepper to taste
2 ½ pounds beef stew meat, cut into 1 inch cubes
5 tablespoons olive oil
1 onion, thinly sliced
6 cloves garlic, thinly sliced
1 pound carrots, peeled and sliced
1 pound celery, sliced
¼ cup rice vinegar
2 tablespoons brown sugar
4 cups beef broth
2 (12 fluid ounce) cans or bottles ale
1 parsnip, peeled and sliced
1 turnip, peeled and chopped
1 pound baby red potatoes, washed
¾ cup parsley, chopped
4 whole bay leaves

Steps:

  • Heat bacon grease in a large pot over medium heat.
  • Combine flour with salt and pepper. Coat beef cubes.
  • Brown meat in the bacon grease until nicely browned. Remove to a paper towel, and set aside.
  • Heat olive oil in the same pot. Cook onions, garlic, carrots, and celery over low heat. Add the vinegar and sugar. Pour in the broth and bring to a boil. Deglaze the pan by scraping off the food stuck on the bottom of the pot.
  • Return meat to pot. Pour in beer, then stir in parsnips, turnips, red potatoes, parsley, and bay leaves. Reduce heat to medium low. Cover and simmer for 90 minutes, stirring occasionally.

Nutrition Facts : Calories 918.3 calories, Carbohydrate 43.7 g, Cholesterol 166.3 mg, Fat 52.9 g, Fiber 7.2 g, Protein 56 g, SaturatedFat 18 g, Sodium 777.2 mg, Sugar 16.2 g

BEEF AND VEGETABLE STEW



Beef and Vegetable Stew image

This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.

Provided by Marianne

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h40m

Yield 6

Number Of Ingredients 13

1 pound cubed beef stew meat
1 tablespoon vegetable oil
1 onion, thinly sliced
1 (6 ounce) can tomato paste
1 (14.5 ounce) can low fat, low sodium beef broth
1 cup chopped carrots
3 potatoes, cubed
1 sprig fresh rosemary
1 teaspoon dried thyme
1 bay leaf
¼ teaspoon crushed red pepper flakes
10 ounces button mushrooms, quartered
1 (10 ounce) package frozen green peas, thawed

Steps:

  • Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
  • Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
  • Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
  • Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.

Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g

HARVEST VEGETABLE BEEF STEW



Harvest Vegetable Beef Stew image

Here's a hearty beef and vegetable stew that's perfect for cooking all your harvested vegetables from the garden using a slow cooker to cook it all day for a great meal that's ready to go come dinner time.

Provided by Patti Estep

Categories     Dinner Recipes

Time 7h10m

Number Of Ingredients 14

1 pound beef stew meat
1 eggplant peeled and chopped into 1 inch pieces
1 medium onion - diced
2 carrots cleaned and chopped in to bit size pieces
2 celery stalks, cleaned and sliced
1 rutabaga peeled and sliced thin
1 summer squash, cleaned and chopped into bit size pieces
5 small tomatoes
2 small white potatoes, quartered
2 cloves garlic
2 small sweet potatoes, chopped into bit size pieces
1 large bunch of fresh thyme
large pinch salt & pepper
2 tablespoons tomato paste

Steps:

  • In a large slow cooker combine all vegetables.
  • Place beef cubes on top.
  • Place a rubber band around the thyme and place on top of beef.
  • Cook on low for 4-5 hours
  • Add tomato paste and stir.
  • Cook for an addition hour, then serve

Nutrition Facts : Calories 292 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 6 grams fat, Fiber 7 grams fiber, Protein 29 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 106 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

BEEF STEW WITH ROOT VEGETABLES



Beef Stew with Root Vegetables image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 18

3 tablespoons olive oil
1 tablespoon butter
2 pounds beef stew meat
3 cloves garlic, minced
1 medium onion, diced
1 can or bottle beer
4 cups beef broth, more as needed
1 tablespoon Worcestershire sauce
2 to 3 tablespoons tomato paste
1 1/2 teaspoons sugar
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Freshly ground black pepper
2 carrots, roughly sliced
2 parsnips, roughly sliced
1 small turnip, roughly sliced
2 tablespoons all-purpose flour, optional
Minced fresh parsley, for garnish

Steps:

  • Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
  • Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
  • If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
  • To finish, add the parsley and stir through the stew.

BEEF VEGETABLE STEW



Beef Vegetable Stew image

Packed with flavorful meat and a huge assortment of vegetables, this stew is sure to satisfy.

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 16 servings.

Number Of Ingredients 19

2-1/2 pounds beef stew meat, cut into 1-inch cubes
2 large onions, chopped
2 garlic cloves, minced
1/2 cup water
1 reduced-sodium beef bouillon cube
3 cans (14-1/2 ounces each) reduced-sodium beef broth
4 potatoes, peeled and cubed
3 medium carrots, sliced
2 medium green peppers, cut into 1/2-inch pieces
2 celery ribs, sliced
3 cups cubed rutabaga
1-1/2 cups cubed parsnips
1-1/2 cups cubed turnips
3/4 teaspoon dried marjoram
1/2 teaspoon pepper
1/4 teaspoon dried savory
1/4 teaspoon hot pepper sauce
2 tablespoons cornstarch
3 tablespoons water

Steps:

  • In a Dutch oven, combine the beef, onions, garlic, 1/2 cup water, bouillon and enough of the broth to cover. Bring to a boil. Cover and simmer until meat is tender, about 2 hours. Add vegetables, seasonings and remaining broth. Simmer 30-45 minutes or until vegetables are tender. Combine cornstarch and water; gradually add to the boiling mixture. Cook and stir for 2 minutes.

Nutrition Facts :

BEEF STEW WITH VEGETABLES



Beef Stew with Vegetables image

A few years ago, we served this beef stew at a fund-raising dinner at church. It received lots of compliments. This mini version serves two perfectly.

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 2 servings.

Number Of Ingredients 15

1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound beef stew meat, cut into 3/4 inch cubes
1 tablespoon vegetable oil
1/3 cup chopped onion
1 garlic clove, minced
1-1/4 cups beef broth
1/3 cup white wine or additional beef broth
1 medium potato, cut into large chunks
2 medium carrots, cut into chunks
1/4 pound fresh mushrooms, halved
1 bay leaf
4-1/2 teaspoons quick-cooking tapioca
1/2 teaspoon dried thyme

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper; add beef and shake to coat. In a large saucepan, brown beef in oil. Add onion and garlic; cook and stir 2 minutes longer. Stir in broth and wine or additional broth, scraping brown bits from pan. Transfer to a greased 5-cup baking dish. Stir in potato, carrots, mushrooms, bay leaf, tapioca and thyme. Let stand for 15 minutes. Cover and bake at 350° for 1 hour. Uncover; bake 1 to 1-1/2 hours longer until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaf.

Nutrition Facts :

EASY OVEN VEGETABLE AND BEEF STEW



Easy Oven Vegetable and Beef Stew image

This recipe is great. I've turned the temperature lower and kept it in longer when I've worked longer hours. Ready when I got home..yum yum

Provided by Cheryl E

Categories     Stew

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2 lbs stewing beef
1/4 cup all-purpose flour
3 onions, chopped
3 potatoes, diced
3 large carrots, diced
2 -3 garlic cloves, minced
2 cups turnips, diced
3 cups water
1 1/4 cups beef stock or 1 1/4 cups canned beef broth
1 (7 1/2 ounce) can tomato sauce
1 teaspoon thyme
1/2 teaspoon oregano
1/4 teaspoon pepper
1 bay leaf
1/2 teaspoon grated orange rind (optional)

Steps:

  • Cut beef into 1-inch cubes.
  • In a large casserole or Dutch oven, toss beef with flour.
  • Add remaining ingredients; stir to mix.
  • Bake covered in 325°F oven for 3 hours, stirring occasionally.

HARVEST DAY BEEF STEW



Harvest Day Beef Stew image

This is a wonderful stew to have in the fall when seaonal vegetables and fruits are still available.Recipe source: Bon Appetit (September 1986)

Provided by ellie_

Categories     Stew

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

3 tablespoons olive oil
2 lbs stewing beef, cut into cubes
4 tomatoes, peeled,seed and chopped (I usually skip the peeling part)
2 onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon dry oregano
salt and pepper
2 cups chicken stock or 2 cups chicken broth
1 cup white wine
3 sweet potatoes or 3 yams, peeled and cut into 1/2 inch cubes
2 ears corn, husked and cut into 1 inch thick slices
2 zucchini, cut into 1/2 inch slices
2 pears, peeled,cored and cut into 1/2 inch cubes
2 peaches, peeled,pitted and cut into 1/2 inch cubes (can subsitute frozen, thawed peaches)

Steps:

  • Heat oil in dutch oven over medium-high heat.
  • Add beef in batches and brown on all sides (10 minutes). Remove beef from pan and set aside.
  • Add tomatoes, onions, green pepper and garlic to pan. Reduce heat to medium and cook for 10 minutes or until vegetables are tender.
  • Stir in bay leaves, oregano, salt and pepper. Add broth (or stock) and wine. Bring to a boil.
  • Return beef to pan.Reduce heat, cover and simmer 30 minutes.
  • Add potatoes, cover and simmer another 15 minutes.
  • Add corn and zucchini. Cover and cook 10 more minutes.
  • Stir in pears and peaches and simmer another 5 minutes or until vegetable are tender.

Nutrition Facts : Calories 518.6, Fat 15.8, SaturatedFat 4.3, Cholesterol 99.2, Sodium 286, Carbohydrate 52.2, Fiber 8.8, Sugar 23.7, Protein 40.2

BEEF AND HARVEST VEG STEW



Beef and harvest veg stew image

Deliciously light beef stew with butternut squash, sweet potatoes and carrots. A firm family favourite.

Provided by lala83

Time 2h30m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Preheat the oven to 180C/fan 160C/gas 4.
  • Peel and roughly chop the carrots, sweet potatoes and butternut squash into large chunks.
  • Heat the oil in a pan and brown the beef. Once browned add to casserole dish. Finely chop the onion and soften in the pan with the garlic before adding to the casserole dish.
  • Add the chopped vegetables to the casserole dish and make up 2 pints of stock with the oxo cubes. Pour over the vegetables and add the mixed herbs. (The stock should almost cover the ingredients )
  • Cover the casserole and cook in the oven for 2 hours.
  • Serve with cous cous and/or warm bread rolls.

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