Beef Stew Daisyfields Recipes

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

Ingredients

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

BEEF STEW DAISYFIELDS

Beef Stew Daisyfields image

My favorite beef stew that I've been making for ages. What makes this stew different? It's the faint taste of cloves and chili. There are many excellent beef stews, but I think this is amongst the best! Like many stews, it tastes best when served next day after making.

Provided by Rinshinomori

Categories Stew

Time 4h

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

2 lbs beef chuck, cut in 1 1/2-inch cubes
2 tablespoons oil
1 teaspoon sugar
1 tablespoon flour
2 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon chili powder
1/2 teaspoon thyme
1 bay leaf
4 cloves
2 tomatoes, peeled and quartered or 1 (14 1/2 ounce) can tomatoes, drained
1 green pepper, coarsely cut
2 cups beef stock
2 cups boiling water
5 potatoes, pared and cut into big chunks
6 carrots, scraped and cut into big chunks
4 onions, peeled and cut into big chunks
4 celery, sliced
1 cup peas (fresh if you have it)

Steps:

Brown meat slowly in oil in heavy kettle or dutch oven. Sprinkle with sugar and continue browning until all meat is well seared. Dust lightly with flour and continue to brown.
Add seasonings, bay leaf, cloves, tomatoes, green pepper, stock, and boiling water. Cover kettle. Simmer over low heat for 2 1/2 hours until meat is tender.
Add vegetables, except peas, and continue to cook 1 hour longer. Add peas and cook 15 minutes longer.
Small buttered biscuits complement this stew.

TED'S BEEF STEW

Ted's Beef Stew image

This hearty stew is great served over egg noodles.

Provided by METAXA313

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h40m

Yield 6

Number Of Ingredients 18

Ingredients

1 cup flour
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
3 pounds cubed beef stew meat
¼ cup vegetable oil
1 onion, minced
4 cups beef broth
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves
salt and ground black pepper to taste
3 large potatoes, peeled and cubed
4 carrots, peeled and chopped
4 stalks celery, chopped
2 teaspoons cornstarch
2 teaspoons cold water
1 cup frozen peas

Steps:

Combine the flour, garlic powder, 1 teaspoon salt, and 1 teaspoon pepper in a resealable plastic bag. Place the beef in the bag and shake to coat.
Heat the oil in a large stockpot over medium heat; brown the beef in the hot oil and remove to a plate lined with paper towels. Add the onion to the remaining oil and cook until browned. Pour the beef broth into the stockpot. Stir in the rosemary, thyme, and bay leaves. Season with salt and pepper. Return the beef to the pot. Bring the mixture to a boil; reduce heat to low, cover, and simmer 1 hour.
Add the potatoes, carrots, and celery to the pot. Whisk together the cornstarch and cold water in a small bowl and mix into the stew. Cover and simmer 45 minutes more. Stir in the frozen peas and cook another 15 minutes.

Nutrition Facts : Calories 944.5 calories, Carbohydrate 62.3 g, Cholesterol 152 mg, Fat 53.8 g, Fiber 8.4 g, Protein 51.6 g, SaturatedFat 19.5 g, Sodium 1136.8 mg, Sugar 7.3 g

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