Beef And Potato Stew Recipes

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OVEN BEEF AND POTATO STEW



Oven Beef and Potato Stew image

I decided to use this very good base recipe and add something to it. Great cold weather dinner with a loaf of crusty bread and a glass of red wine.

Provided by Stan

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h35m

Yield 4

Number Of Ingredients 18

2 tablespoons all-purpose flour
¾ teaspoon salt
⅛ teaspoon ground black pepper
¾ pound boneless beef chuck, cut into 1-inch cubes
1 tablespoon vegetable oil
½ cup red wine
1 ¼ cups water
1 (10.75 ounce) can condensed tomato soup
2 potatoes, peeled and diced
1 (7 ounce) can whole kernel corn, drained
¾ cup chopped onion
1 (4.66 ounce) container beef stock concentrate (such as Knorr(r) Homestyle Stock
1 (4.5 ounce) can mushroom stems and pieces, drained
2 carrots, cut into 1-inch pieces
2 stalks celery, coarsely chopped
1 (.4 ounce) packet dry vegetable soup mix (such as Knorr®)
¼ teaspoon dried basil
1 ½ cups beef stock, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine flour, salt, and black pepper in a resealable plastic bag; place beef into bag in batches, shaking to coat.
  • Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef until evenly browned, about 5 minutes. Transfer beef to a plate. Pour red wine into Dutch oven, scraping any browned bits from the bottom of the pot. Return beef cubes to Dutch oven and add water, tomato soup, potatoes, corn, onion, beef stock concentrate, mushrooms, carrots, celery, vegetable soup mix, and basil; bring to a boil.
  • Cover and transfer Dutch oven to preheated oven; bake for about 1 hour. Add beef stock to pot, if needed. Continue to bake until beef is very tender, about 1 hour more.

Nutrition Facts : Calories 469.3 calories, Carbohydrate 56.4 g, Cholesterol 40.2 mg, Fat 17.3 g, Fiber 6.5 g, Protein 18.2 g, SaturatedFat 4.9 g, Sodium 3918.8 mg, Sugar 12.8 g

BEEF STEW WITH POTATO DUMPLINGS



Beef Stew with Potato Dumplings image

Meet the Cook: You could call me a "recipe tinkerer". It's fun to take a recipe, substitute ingredients, add seasonings to spice it up and make the final result my own! -Shawn Asiala, Boca Raton, Florida

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 6 servings.

Number Of Ingredients 24

1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
2 pounds beef stew meat
2 medium onions, chopped
2 tablespoons canola oil
2 cans (10-1/2 ounces each) condensed beef broth, undiluted
3/4 cup water
1 tablespoon red wine vinegar
6 medium carrots, cut into 2-inch chunks
2 bay leaves
1 teaspoon dried thyme
1/4 teaspoon garlic powder
DUMPLINGS:
1 egg
3/4 cup seasoned dry bread crumbs
1 tablespoon all-purpose flour
1 tablespoon minced fresh parsley
1 tablespoon finely chopped onion
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2-1/2 cups finely shredded uncooked potatoes
Additional all-purpose flour

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add meat, a few pieces at a time; toss to coat. , In a Dutch oven, cook beef and onions in oil until the meat is browned on all sides and onions are tender. Stir in the broth, water, vinegar, carrots and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender. Discard bay leaves. , In a large bowl, beat egg; add the crumbs, flour, parsley, onion and seasonings. Stir in potatoes. Shape into 1-1/2-in. balls. Dust with flour. Bring stew to a boil; drop dumplings onto stew. Cover and simmer for 30 minutes (do not lift cover). Serve immediately.

Nutrition Facts : Calories 487 calories, Fat 18g fat (5g saturated fat), Cholesterol 130mg cholesterol, Sodium 1486mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 5g fiber), Protein 38g protein.

BEEF STEW WITH POTATOES



Beef Stew with Potatoes image

This stew is sure to warm up your family on even the coolest winter days. It is very hearty and goes well with a slice of homemade bread.-Virginia Brown, Hudson, Florida

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 6-8 servings.

Number Of Ingredients 13

2 pounds beef stew meat
6 to 7 medium potatoes, peeled and cut into 1-1/2-inch pieces
2 medium onions, cut into wedges
8 medium carrots, cut into 1-inch pieces
4 to 5 celery ribs, cut into 1-inch pieces
1 can (4 ounces) sliced mushrooms, drained
1/3 cup quick-cooking tapioca
1-1/2 teaspoons salt
1 beef bouillon cube
1 teaspoon sugar
2 bay leaves
1-1/2 teaspoons dried thyme
3 cups tomato juice

Steps:

  • In a 4-qt. Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all. Cover and bake at 325° for 3 hours, stirring occasionally, or until the meat and vegetables are tender. Remove bay leaves before serving.

Nutrition Facts :

BRISKET AND POTATO STEW



Brisket and Potato Stew image

Our slow-cooker beef brisket is the star of this warming one-pot stew. The braised meat lends this soup long-simmered flavor in a fraction of the time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Brisket Recipes

Time 45m

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
3 medium carrots, cut into 1/2-inch pieces
1/2 white onion, diced medium
Coarse salt and ground pepper
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1/2 pound fingerling or other small potatoes, cut into 1/2-inch pieces
4 cups cubed Slow-Cooker Brisket and Onions
1 1/2 cups frozen peas

Steps:

  • In a medium pot, heat oil over medium-high. Add carrots and onion, season with salt and pepper, and cook until onion is translucent, 5 minutes. Add flour and stir to coat. Stirring constantly, slowly add broth and 2 cups water. Add potatoes and bring to a boil over high; reduce to a rapid simmer and cook, stirring occasionally, until carrots and potatoes are tender, 15 minutes. Add brisket and peas and cook until heated through, 3 minutes.

Nutrition Facts : Calories 380 g, Fat 13 g, Fiber 4 g, Protein 44 g

BEEF STEW WITH POTATOES



Beef Stew with Potatoes image

This beef stew with potatoes is quick, easy, and delicious...can't get better than that!

Provided by nanowmoudi1

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 50m

Yield 4

Number Of Ingredients 14

1 pound boneless beef chuck roast, cut into 1-inch cubes
1 pinch salt and ground black pepper to taste
1 pinch paprika, or more to taste
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 tablespoon salted butter
1 large onion, cut into chunks
5 cloves garlic, cut into small pieces
2 seeds whole cardamom seeds
1 large bay leaf
1 large tomato, cut into chunks
1 cup beef stock
1 cup sunflower oil
2 large potatoes, cut into 1-inch cubes

Steps:

  • Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
  • Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
  • Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
  • Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.

Nutrition Facts : Calories 501.3 calories, Carbohydrate 42.8 g, Cholesterol 59.1 mg, Fat 28.5 g, Fiber 5.7 g, Protein 19.4 g, SaturatedFat 8.7 g, Sodium 128.6 mg, Sugar 5 g

NIKUJAGA - BEEF AND POTATO STEW



Nikujaga - Beef and Potato Stew image

This recipe is a traditional Japanese beef stew serve in the winter for dinner. It is slightly sweet to the Japanese taste.

Provided by Chef Milt

Categories     Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb russet potato, peeled and cut into 4 to 5 pieces each
1/3 lb beef, thinly sliced
2/3 lb yellow onion, sliced (about 1/3 inch wide)
1 tablespoon vegetable oil
1 1/2 cups water
3 tablespoons soy sauce (or more to taste)
3 tablespoons brown sugar (or more to taste)
2 tablespoons sake or 2 tablespoons white wine, to taste

Steps:

  • You can have the butcher at the market slice the beef very thin.
  • Start by sauting the onion and beef in the vergatable oil. Then add the Soy Suace, brown sugar and white wine. Layer the potatoes on top of the beef and onions and cover with the water. Bring to a boil and reduce heat to low. Cover and cook until the potatoes a tender. You can cook with the lid off for 10 minutes to get a thicker stew.

Nutrition Facts : Calories 306.4, Fat 20.3, SaturatedFat 7.8, Cholesterol 24.9, Sodium 519.7, Carbohydrate 25.4, Fiber 2.6, Sugar 9.6, Protein 5.1

BEEF AND POTATO STEW



Beef and Potato Stew image

A hearty simple recipe cooked on the stove on those cold winters nights in many UK homes. More often than not this would be made with "old" potatoes peeled and cut into chunks but this time I've give it a little twist by using new potatoes.

Provided by AskCy

Categories     Stew

Time 1h30m

Yield 4 small servings, 2-4 serving(s)

Number Of Ingredients 12

2 medium sized onions, chopped
400 g minced beef
400 g new potatoes
20 ml olive oil
3 large carrots, cut into large pieces
2 garlic cloves
1 cup garden peas (fresh or frozen)
1 liter beef stock
1/2 teaspoon celery salt (use sea salt if not available)
1/2 teaspoon pepper
2 tablespoons Worcestershire sauce
1 tablespoon cornflour (for thickening if needed)

Steps:

  • Gently soften the onions in a large deep pan.
  • Add the carrots and allow to soften a little.
  • Add the beef and allow to colour.
  • Stir in the chopped garlic, pepper and celery salt cooking in for a minute.
  • Pour in the Worcestershire sauce.
  • Add the potatoes.
  • Add the peas.
  • Add the stock and simmer for a good hour (the longer the better).
  • To thicken the gravy, mix cornflour with a little cold water and mix into a paste, add this into the gravy.
  • Often served with extra vegetables and pickled red cabbage or beetroot.

Nutrition Facts : Calories 885.9, Fat 40.5, SaturatedFat 13.7, Cholesterol 136, Sodium 2284.5, Carbohydrate 76.6, Fiber 13.9, Sugar 17.8, Protein 53.8

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Top Asked Questions

How to cook beef stew with carrots and potatoes?
Beef Stew with Carrots & Potatoes. Add the wine, broth, water, thyme, bay leaves, and sugar. Bring to a boil, then cover and braise in the oven for 2 hours. After 2 hours, add the carrots and potatoes. Return to the oven and continue cooking for one hour, or until the meat is fork-tender, the broth is thickened,...
What is the best way to cook a beef stew?
Add beef mixture. Stir in carrot, rosemary, salt, pepper, and bay leaves. Add 1 cup water, broth, and tomatoes; stir to combine. Bring to a boil; cook 1 minute. Remove from heat; cover and bake at 300° for 1 1/2 hours. Remove from oven; uncover and stir in potatoes. Combine remaining 1/4 cup water and flour; stir with a whisk until smooth.
What is Chinese beef stew with potatoes?
Today’s recipe, Chinese beef stew with potatoes (土豆炖牛肉), is a hearty, comforting dish that my dad used to cook regularly. Beef chunks are slowly braised with a variety of spices and soy sauce until very tender. Then potatoes and carrots are added to make it more substantial and nutritionally balanced.
How to cook steak and potatoes stew?
This easy Steak and Potatoes Stew is simple and easy to make. Dinner will be ready in no time at all. Chop up the red onion and the potatoes into bite size chunks. You want them bigger, but you want to be able to eat them in one bite. Place them in the Instant pot. Top with the stew meat.

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