HARVEST BEEF STEW
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
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
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
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
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
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
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
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
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
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
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h15m
Yield 8 servings
Number Of Ingredients 18
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
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
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
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
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
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
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
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
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
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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