Beef Stew With Broccoli Puree Recipes

BEEF STEW (WITH BROCCOLI PUREE)

Steps:

• Toss the onion, carots, celery, and garlic into the food procesor and process until finely chopped, set aside.
• In a large zipper-lock bag or bowl, toss the beef with flour salt, and pepper until evenly coated.
• Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil, then add half of the beef and brown it onall sides for 3 to 4 minutes. Transger to a large pot. Cook the rest of the beef the same wa and add it to the pot.
• Add the chopped onion, carrot, celery, and garlic to the skillet, reduce the heat to medium, and cook for 6 to 7 minutes, or until the vegetables begin to soften. Add them to the pot.
• Add the beef broth, tomatoes and their juice, and the broccoli puree, cover, and bring to a boil, then reduce the heat and simmer 4 hours. Add the potatoes and cook until the meat is very tender and begins to fall apart, 4 1/2 to 5 hours total.

EASY BEEF AND BROCCOLI RECIPE BY TASTY

Steps:

• In an oiled skillet over medium-high heat, sear the steak until cooked all the way through. Remove from the pan.
• Add a little more oil, then add the garlic and ginger to the pan. Sauté until soft.
• Add the sesame oil, soy sauce, brown sugar, honey, and beef broth. Stir until combined.
• Add the broccoli florets.
• In a separate bowl, combine cornstarch and water. Add to broccoli mixture. Bring to a boil, until sauce has thickened.
• Add the beef back into the mixture, and serve over rice with sesame seeds, if desired.
• Enjoy!

BEST BEEF AND BROCCOLI

Steps:

• In a large skillet, heat the olive oil over high heat. Stir in the steak and season with salt and pepper. Cook until beef is almost completely browned.
• Stir in onions and saute until tender. Stir in broccoli, condensed cream of broccoli soup, water and soy sauce. Blend well.
• Reduce heat and cover. Cook to desired doneness.

NO-FUSS BEEF STEW

Steps:

• In 4-quart saucepan, heat oil over medium-high heat until hot. Cook beef and garlic in oil; cook, stirring occasionally, until beef is brown.
• In small bowl, beat water and flour with wire whisk until well blended. Add flour mixture, consommé and corn to meat mixture. Heat to boiling, stirring frequently. Reduce heat to medium-low; cook, stirring occasionally, about 3 minutes. Add broccoli and bell pepper; cook until thickened and vegetables are tender.

BEST EVER BEEF STEW

Steps:

• Toss beef with salt, pepper and flour to coat. Heat oil in a large pot over medium heat. Cook coated beef in oil, stirring constantly, until well browned on all sides. Pour in broth and tomato juice, and stir in mixed vegetables, potatoes and cabbage. Bring to a boil, then reduce heat, cover and simmer 1 hour, until potatoes are soft and meat is fully cooked.

QUICK BEEF STEW WITH CAULIFLOWER PUREE

Steps:

• Place cauliflower in a large saucepan with 1 inch of water. Bring to a boil; reduce heat to medium. Simmer, covered, until very tender, 15 to 20 minutes.
• Meanwhile, heat oil in a large skillet over high heat. Season beef generously with salt and pepper. Cook, turning, until browned, 5 to 7 minutes; transfer to a plate.
• Reduce heat to medium. Add garlic and rosemary to skillet; cook, stirring, just until fragrant (garlic will color quickly), about 1 minute. Add mushrooms, wine, and vinegar; cover, and cook until mushrooms release their liquid, about 5 minutes. Remove lid; simmer until mushrooms are tender but mixture is still saucy, 3 to 5 minutes more. Return beef; cook until heated through.
• Meanwhile, with a slotted spoon, transfer cauliflower to a food processor; add Parmesan, butter, and 1 1/2 teaspoons salt. Process until very smooth. Spoon into shallow bowls and top with beef stew.

BEEF AND BROCCOLI STIR-FRY

Steps:

• In a large, shallow bowl, mix soy sauce, apple juice, vinegar, sugar, garlic, and 1/4 teaspoon pepper. Add meat; toss to coat. Let marinate 15 minutes. Transfer meat to a plate; reserve marinade.
• Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. In two batches, cook meat until lightly browned, turning once, about 2 minutes per batch. Remove meat. Add 1/2 cup water to pan; stir up browned bits with a wooden spoon. Pour into marinade; whisk in cornstarch.
• In same skillet, fry broccoli in remaining teaspoon oil over high heat until bright green and crisp, tossing often, 2 minutes. Add 1 cup water; cook until broccoli is tender, 6 to 8 minutes.
• Stir marinade, add to pan, and bring to a boil. Cook, stirring, until thickened, 30 seconds. Return meat to pan; toss to coat. Season with salt and pepper. Serve immediately.

CREAMY CHICKEN & BROCCOLI STEW

Steps:

• Place chicken in a 4-qt. slow cooker. Combine the salad dressing, wine, 4 tablespoons butter, onion, garlic powder, Italian seasoning, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl; pour over chicken., Cover and cook on low for 5 hours. Skim fat. Remove chicken from slow cooker with slotted spoon; shred chicken with 2 forks and return to slow cooker. Combine the soup, cream cheese and 2 cups of liquid from slow cooker in a small bowl until blended; add to slow cooker. Cover and cook 45 minutes longer or until chicken is tender, adding the broccoli during the last 30 minutes of cooking., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain and return to pan. Mash potatoes with the remaining butter, salt and pepper. , Serve chicken and broccoli mixture with potatoes.