Beef Stew With Carrot Flowers Recipes

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BEEF STEW WITH CARROT FLOWERS



Beef Stew with Carrot Flowers image

Beef stew with carrot flowers is the most tender meat, petal carrots, potatoes, and green beans simmered in a rich tomato beef broth sauce.

Provided by Culinary Envy

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h38m

Yield 6

Number Of Ingredients 24

3 pounds boneless, well-marbled beef chuck, cut into 1 1/2-inch pieces
3 tablespoons olive oil
¼ cup all-purpose flour
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 yellow onions, chopped
6 cloves garlic, peeled and smashed
2 tablespoons balsamic vinegar
1 ½ tablespoons tomato paste
2 ½ cups water
2 cups dry red wine
2 cups beef broth
2 teaspoons oregano
1 ½ teaspoons white sugar
1 teaspoon Worcestershire sauce
1 teaspoon beef bouillon
1 teaspoon dried basil
½ teaspoon paprika
½ teaspoon dried thyme
3 bay leaves
6 baby Yukon Gold potatoes, halved
4 large carrots, peeled and cut into flowers
½ pound fresh green beans, trimmed
3 ribs celery, chopped

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Pat beef dry and toss in olive oil in a bowl. Add flour, salt, and pepper and mix to coat evenly. Shake off any excess flour.
  • Brown meat in 3 batches in a large Dutch oven or heavy pot over high heat, turning with tongs, 5 to 8 minutes per batch. Let the beef sear on one side before turning. Transfer beef to a large plate.
  • Combine onions, garlic, and balsamic vinegar in the same pot. Cook and stir with a wooden spoon to scrape brown bits from the bottom of pan, about 5 minutes. Add tomato paste and continue to cook, 3 to 4 minutes more. Add beef with any juices back into the pan. Add water, wine, beef broth, oregano, sugar, Worcestershire sauce, beef bouillon, basil, paprika, thyme, and bay leaves. Stir with a wooden spoon to loosen any brown bits from the bottom and bring to a boil.
  • Cover pot with lid, transfer to the preheated oven, and cook until beef is tender, about 2 hours.
  • Remove pot carefully from the oven and add potatoes, carrots, green beans, and celery. Cover and place back in the oven until potatoes are tender, 50 to 60 minutes more. Remove bay leaves. before serving.

Nutrition Facts : Calories 653.2 calories, Carbohydrate 42.7 g, Cholesterol 103.2 mg, Fat 33 g, Fiber 6.7 g, Protein 32.6 g, SaturatedFat 11.3 g, Sodium 1294.6 mg, Sugar 9.5 g

BEEF STEW WITH CARROTS AND FRESH HERBS



Beef Stew with Carrots and Fresh Herbs image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons canola oil
3 pounds boneless beef stew meat, preferably chuck, cut into 1- to 1 1/2-inch cubes
Kosher salt and freshly ground black pepper
2 medium yellow onions, cut into thin slices
1 bottle dry red wine
1/4 cup red wine vinegar
4 cups enriched beef stock
1/4 cup smooth Dijon mustard
12 small parsnips, peeled
4 tablespoons unsalted butter, divided
1 tablespoon dark-brown sugar
2 bay leaves
12 small carrots, peeled
2 tablespoons extra-virgin olive oil
1 cup shelled peas
Parsley for garnish
Chives for garnish

Steps:

  • Preheat the oven to 325 degrees F.
  • Cook the meat: Heat a Dutch oven over high heat and add the canola oil. Season the pieces of beef on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the beef in a single layer in the hot oil, making sure not to crowd the pan (you might need to cook the beef in batches). Brown the meat on all sides. When brown, add onions and steam over the beef, 2 to 3 minutes. Add the wine and vinegar and cook until all of the liquid evaporates, 10 to 15 minutes. Add stock and mustard and continue to simmer about 8 to 10 minutes more. Meanwhile, in a medium skillet, add parsnips and enough water just to cover. Add 2 tablespoons butter, brown sugar, and bay leaves and simmer until parsnips are slightly tender, 4 to 5 minutes. Drain, discard bay leaves, and set parsnips aside. In the same pan, add carrots and enough water just to cover. Add remaining 2 tablespoons butter and the olive oil. Simmer until slightly tender, 4 to 5 minutes. Drain and set aside.
  • Cook and finish the stew: Add the parsnips and carrots to the beef. Cover and place in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 1 to 1 1/2 hours. Remove the stew from the oven and use a large spoon to skim any excess fat or impurities that form on the surface. Taste for seasoning. Allow it to "rest" for 15 minutes before serving. Stir in the peas, parsley and chives.

IRISH BEEF 'N' CARROT STEW



Irish Beef 'n' Carrot Stew image

My husband was born on St. Patrick's Day, and this is the special meal I make to celebrate that occasion. My family looks forward to it all year.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 4-6 servings.

Number Of Ingredients 11

1 pound carrots, cut into 2-1/2 inch pieces
2 medium onions, chopped
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
Salt and pepper to taste
1-1/2 pounds boneless beef chuck steak, cut into 1-inch strips
1/2 teaspoon chopped fresh basil
2/3 cup Guinness, other dark beer or beef broth
1 teaspoon honey
2/3 cup additional beef broth
Mashed potatoes or boiled potatoes

Steps:

  • Place carrots in a greased shallow 2-qt. baking dish. In a skillet, saute onions in oil for 5 minutes or until tender. Using a slotted spoon, transfer onions to dish., In a resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat; reserve flour mixture. In the same skillet, brown meat in oil on all sides. Transfer to baking dish., Stir reserved flour mixture into oil; cook and stir over medium heat for 1 minute. Add basil and beer or broth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in honey and additional broth; return to a boil, stirring constantly. Pour over beef. Cover and bake at 325° for 1-1/2 hours or until beef is tender. Serve with potatoes.

Nutrition Facts :

SPICED BEEF STEW WITH CARROTS AND CHICKPEAS



Spiced Beef Stew with Carrots and Chickpeas image

This hearty dinner recipe combines beef with bell pepper, carrots, chickpeas, and Ethiopian berbere seasoning-a spice blend of up to twenty ingredients including chile, paprika, ginger, and garlic. The result is a fragrant stew that will perk up winter palates and delight the senses. To soak up every delicious drop, serve it over a bed of fluffy couscous.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 3h25m

Number Of Ingredients 15

2 pounds beef chuck (preferably grass-fed), cut into 2-inch pieces
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
1 red onion, chopped
1 red bell pepper, ribs and seeds removed, chopped
2 tablespoons tomato paste
2 teaspoons berbere seasoning
2 tablespoons Worcestershire sauce
3/4 cup dry red wine, such as Cabernet Sauvignon
3 1/2 cups low-sodium chicken broth
4 carrots (8 ounces), peeled and cut into 1 1/2-inch pieces
1 can (15.5 ounces) chickpeas, drained and rinsed
Fresh mint leaves, for serving
Cooked couscous, warmed, for serving

Steps:

  • Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
  • Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
  • Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onion and bell pepper until onions are golden, 3 to 4 minutes. Add tomato paste and berbere seasoning and cook, stirring frequently, until tomato paste is caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
  • Return beef and any accumulated juices to pot along with broth. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots into stew. Cover and continue cooking in oven until beef is fork-tender and carrots are easily pierced with the tip of a knife, about 1 hour more. Stir in chickpeas; return to oven for 5 minutes more, just to heat through.
  • Ladle stew into shallow bowls, sprinkle with mint, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.

BEEF AND CARROT STEW



Beef and Carrot Stew image

This is a good stew for OAMC (once a month cooking) since it doesn't have any potatoes and thus will freeze well. Fresh made cheesy dumplings finish off the meal.

Provided by threeovens

Categories     Stew

Time 1h10m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 garlic cloves, crushed
1 onion, diced
2 celery ribs, diced
1 3/4 lbs lean beef, cut into cubes
13 1/2 ounces beef stock
3/4 cup red wine
2 bay leaves
1 3/4 tablespoons flour
4 carrots, cubed
salt & freshly ground black pepper

Steps:

  • Heat oil in a large saucepan or Dutch oven over medium heat. Add onion, garlic, and celery and sauté for about 4 minutes; remove and set aside. Place beef cubes in pot, increase heat to medium high, and sauté for 5 minutes, stirring frequently to brown evenly. Return aromatic vegetables to pot, add beef stock, red wine, bay leaves and season to taste with salt and pepper. Bring stew to a boil, then reduce heat and cook 1 1/2 hours.
  • Remove cover and sift in flour (I use a wire strainer) and stir to thicken liquid. Add carrots and cook an additional 20 minutes. If making dumplings they would be added at this time.

Nutrition Facts : Calories 275.9, Fat 10.7, SaturatedFat 3.5, Cholesterol 78.1, Sodium 332.1, Carbohydrate 9, Fiber 1.7, Sugar 3.1, Protein 29.2

BEEF STEW WITH CARROT FLOWERS



Beef Stew with Carrot Flowers image

Beef stew with carrot flowers is the most tender meat, petal carrots, potatoes, and green beans simmered in a rich tomato beef broth sauce.

Provided by Culinary Envy

Categories     Beef Stew

Time 3h38m

Yield 6

Number Of Ingredients 24

3 pounds boneless, well-marbled beef chuck, cut into 1 1/2-inch pieces
3 tablespoons olive oil
¼ cup all-purpose flour
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 yellow onions, chopped
6 cloves garlic, peeled and smashed
2 tablespoons balsamic vinegar
1 ½ tablespoons tomato paste
2 ½ cups water
2 cups dry red wine
2 cups beef broth
2 teaspoons oregano
1 ½ teaspoons white sugar
1 teaspoon Worcestershire sauce
1 teaspoon beef bouillon
1 teaspoon dried basil
½ teaspoon paprika
½ teaspoon dried thyme
3 bay leaves
6 baby Yukon Gold potatoes, halved
4 large carrots, peeled and cut into flowers
½ pound fresh green beans, trimmed
3 ribs celery, chopped

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Pat beef dry and toss in olive oil in a bowl. Add flour, salt, and pepper and mix to coat evenly. Shake off any excess flour.
  • Brown meat in 3 batches in a large Dutch oven or heavy pot over high heat, turning with tongs, 5 to 8 minutes per batch. Let the beef sear on one side before turning. Transfer beef to a large plate.
  • Combine onions, garlic, and balsamic vinegar in the same pot. Cook and stir with a wooden spoon to scrape brown bits from the bottom of pan, about 5 minutes. Add tomato paste and continue to cook, 3 to 4 minutes more. Add beef with any juices back into the pan. Add water, wine, beef broth, oregano, sugar, Worcestershire sauce, beef bouillon, basil, paprika, thyme, and bay leaves. Stir with a wooden spoon to loosen any brown bits from the bottom and bring to a boil.
  • Cover pot with lid, transfer to the preheated oven, and cook until beef is tender, about 2 hours.
  • Remove pot carefully from the oven and add potatoes, carrots, green beans, and celery. Cover and place back in the oven until potatoes are tender, 50 to 60 minutes more. Remove bay leaves. before serving.

Nutrition Facts : Calories 653.2 calories, Carbohydrate 42.7 g, Cholesterol 103.2 mg, Fat 33 g, Fiber 6.7 g, Protein 32.6 g, SaturatedFat 11.3 g, Sodium 1294.6 mg, Sugar 9.5 g

BEEF & STOUT STEW WITH CARROTS



Beef & stout stew with carrots image

Sweet, slow-cooked melty carrots and beautifully tender meat, this dish is comfort in a pot

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 3h30m

Number Of Ingredients 11

2 tbsp vegetable oil
1kg stewing beef, cut into large chunks
1 onion, roughly chopped
10 carrots, cut into large chunks
2 tbsp plain flour
500ml can Guinness
1 beef stock cube
pinch of sugar
3 bay leaves
big thyme sprig
Creamy parsnip mash, to serve (see recipe below)

Steps:

  • Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.
  • Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months - defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.

Nutrition Facts : Calories 562 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 58 grams protein, Sodium 1.5 milligram of sodium

BEEF STEW WITH CARROTS AND MUSHROOMS



Beef Stew With Carrots and Mushrooms image

This is a classic! With small portobello mushrooms (cremini) and carrots, red wine and no tomatoes! Adapted from Cooking Light magazine(Jan/Feb 2006).

Provided by Sharon123

Categories     Vegetable

Time 3h25m

Yield 8 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil, divided
1 lb cremini mushroom, cut in 1-inch pieces
cooking spray
2 cups onions, chopped
5 garlic cloves, minced (more or less to taste)
1/3 cup flour
2 lbs lean stewing beef, cut into 1-inch pieces
3/4 teaspoon salt, divided
1 cup dry red wine
1 tablespoon chopped fresh thyme (1/2 tsp. dried)
2 (14 ounce) cans low sodium beef broth
1 bay leaf
2 cups white potatoes, peeled, cubed in 1-inch pieces
1 1/2 cups carrots, sliced in 1-inch slices
1/2 teaspoon black pepper
fresh thyme sprig (optional)

Steps:

  • Heat 1 teaspoons olive oil in a large skillet over medium high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. Spoon the mushrooms into a large bowl. Lightly coat the skillet with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add the garlic; sauté 1 minute. Add the onion mixture to the mushroom mixture.
  • Put flour in a shallow bowl or pie plate. Dredge the beef pieces in flour, shaking off excess. Heat remaining 2 teaspoons of oil in skillet over medium high heat. Add half of the beef mixture; sprinkle with 1/8 teaspoons salt. Cook 6 minutes, browning on all sides. Add browned beef to mushroom mixture. Repeat procedure with remaining beef mixture and 1/8 teaspoons salt.
  • Add 1 cup wine to pan, scraping pan to loosen browned bits. Add thyme, broth, and bay leaf. Bring to a boil. Stir in beef mixture. Cover, reduce heat to medium low, and simmer for 1 hour or until beef is just tender.
  • Stir in potatoes and carrots. Simmer, uncovered, 1 hour and 15 minutes or until beef and vegetables are really tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 teaspoons salt and pepper. Discard bay leaf. Garnish with thyme sprigs, if you are using. Enjoy!

Nutrition Facts : Calories 351.7, Fat 15, SaturatedFat 5.4, Cholesterol 65.8, Sodium 395.7, Carbohydrate 21.7, Fiber 2.5, Sugar 4.2, Protein 26.9

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From damndelicious.net


THE BEST RECIPES: BEEF STEW WITH CARROT FLOWERS - TASTY ...
2019-08-02 To make the carrot petals, peel the carrot with a vegetable peeler and cut off ends. Use a sharp paring knife to mark the petals on the carrot by making 4 slits on the bottom of the carrot. Carve a horizontal line down the first slit. Repeat with a second horizontal line about 1/10-inch away. Hollow out the carrot between the 2 horizontal lines to complete the petal. Repeat …
From recipestastyrecipes.blogspot.com


BEEF STEW WITH CARROTS, GREEN BEANS, AND ROASTED POTATOES ...
2013-10-01 1/4 cup minced fresh parsley leaves. 1. Preheat oven to 350 degrees. Sprinkle beef with salt and pepper. In a large soup pot, heat 2 tablespoons oil over medium-high heat. Brown beef on all sides in two batches. Set aside. 2. Add onions and sauté about 4 to 5 minutes.
From mvmagazine.com


BEEF STEW WITH CARROT FLOWERS RECIPE BY CULINARY ...
Add wine, Worcestershire, beef broth, beef bouillon, water, bay leafs, paprika, oregano, basil, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from bottom of pan and bring to a boil. Cover pot with lid, transfer to preheated oven and braise for 2 hours. Remove pot from oven and add carrots, celery, potatoes and green beans ...
From cookeatshare.com


CARROT BEEF STEW - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Beef and Carrot Stew Recipe - Food.com great www.food.com. Place beef cubes in pot, increase heat to medium high, and sauté for 5 minutes, stirring frequently to brown evenly. Return aromatic vegetables to pot, add beef stock, red wine, bay leaves and season to taste with salt and pepper. Bring stew to a boil, then reduce heat and cook 1 1/2 hours.
From therecipes.info


10 BEST BEEF STEW WITH CARROTS AND POTATOES RECIPES | YUMMLY
2022-04-27 Winter Beef Stew - Pressure Cooker ChrisGoebel50186. plain flour, carrots, garlic, small potatoes, stew beef, salt and 7 more.
From yummly.com


BEEF STEW WITH CARROT FLOWERS | RECIPESTY
Add beef with any juices back into the pan. Add water, wine, beef broth, oregano, sugar, Worcestershire sauce, beef bouillon, basil, paprika, thyme, and bay leaves. Stir with a wooden spoon to loosen any brown bits from the bottom and bring to a boil.
From recipesty.com


CROCKPOT BEEF STEW - JO COOKS
2022-04-28 Prep the beef: Place the beef in a ziploc bag and add the flour over the beef. Close the ziploc bag and shake until each piece of beef is fully covered in flour. Add more flour if needed. Brown the beef: Heat the olive oil in a skillet over medium-high heat. Add beef to the skillet and brown on all sides.
From jocooks.com


BASIC BEEF STEW WITH CARROTS AND MUSHROOMS RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. Spoon mushrooms into a large bowl. Lightly coat pan with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown.
From myrecipes.com


RECIPE FOR BEEF STEW WITH CARROTS AND POTATOES ...
2022-03-12 Meanwhile, cut the carrots on a bias into 1-inch rounds. Dice the potatoes into 1-inch pieces. When beef is tender, carefully stir in carrots and potatoes. Return to oven uncovered and bake 25–35 min., until vegetables are tender. Remove herb sprigs before serving. Chop the parsley from herb blend and garnish stew.
From northrichlandhillsdentistry.com


BEEF STEW WITH CARROT FLOWERS - CWEB.COM - TRENDING NEWS ...
Add wine, Worcestershire, beef broth, beef bouillon, water, bay leafs, paprika, oregano, basil, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from bottom of pan and bring to a boil. Cover pot with lid, transfer to preheated oven and braise for 2 hours.
From cweb.com


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