Beef Stew With Carrots And Fresh Herbs Recipes

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SPICED BEEF STEW WITH CARROTS AND MINT



Spiced Beef Stew with Carrots and Mint image

Categories     Soup/Stew     Beef     Herb     Low Carb     Quick & Easy     Low Cal     High Fiber     Dinner     Mint     Carrot     Healthy     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 10

2 tablespoons olive oil, divided
12 ounces beef tenderloin, cut into 1-inch cubes
1 cup sliced shallots (about 3 large)
8 ounces peeled baby carrots
2 teaspoons ground cumin
1 1/2 teaspoons pumpkin pie spice
1/8 teaspoon cayenne pepper
1 tablespoon all purpose flour
2 1/2 cups beef broth
1/3 cup chopped fresh mint, divided

Steps:

  • Heat 1 tablespoon oil in large nonstick skillet over high heat. Sprinkle beef with salt and pepper. Add beef to skillet and sauté until cooked to desired doneness, about 2 minutes for medium-rare. Using slotted spoon, transfer beef to bowl. Add remaining 1 tablespoon oil to skillet. Add shallots and carrots and sauté until golden, about 3 minutes. Add all spices; stir 30 seconds. Sprinkle flour over; stir 30 seconds. Stir in broth and bring to boil. Reduce heat to medium; simmer until carrots are just tender, about 8 minutes. Return beef to skillet; cook until sauce thickens slightly, about 1 minute. Season stew to taste with salt and pepper. Stir in 1/4 cup chopped mint. Transfer stew to bowls. Sprinkle with remaining chopped mint and serve.

BEEF STEW WITH FRESH HORSERADISH



Beef Stew with Fresh Horseradish image

Provided by Martha Stewart

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

Number Of Ingredients 21

6 ounces slab bacon (or 6 thick strips bacon), cut into 1/2-inch lardons
3 pounds boneless chuck, cut into 2-inch pieces
Coarse salt and freshly ground pepper
1 cup of beef stock
2 tablespoons olive oil
1 medium onion, peeled and coarsely chopped (1 1/2 cups)
4 large garlic cloves, peeled and minced (2 tablespoons)
12 ounces cremini mushrooms, trimmed, wiped clean, and halved
2 tablespoons all-purpose flour, plus more if needed
1 tablespoon Dijon mustard
2 cups beef stock
2 cups red wine
7 sprigs fresh thyme
2 small dried bay leaves
1 pound new potatoes or fingerlings, halved lengthwise (quartered, if large)
12 ounces cipollini onions, blanched and peeled
1/2 cup grated horseradish root (grated on the small holes of a box grater)
1 tablespoon white vinegar
1 pound egg noodles, cooked according to package instructions
1 to 2 carrots, peeled and cut into fine julienne (about 1 tablespoon per serving)
2 tablespoons coarsely chopped fresh dill

Steps:

  • In large stockpot, cook bacon over medium heat, stirring occasionally, until the bacon just turns crisp and brown, about 7 minutes. Remove bacon with a slotted spoon and drain on paper towels.
  • Pat beef dry with paper towels, then season generously with salt and pepper. Heat pot over high heat and cook the meat in batches to avoid crowding the pot, leaving ample room between pieces, and turn it as it cooks so that all sides are browned. Each batch should take a total of 3 to 4 minutes; as soon as it's ready, transfer the batch to a large bowl and then continue with the next one. You may need to add more fat if the pot becomes too dry during cooking. Once all of the meat has been cooked, pour off the fat and reserve. Pour in 1 cup stock, and bring to a boil over high heat. Deglaze pot, scraping up browned bits from the bottom. Pour this over the meat in the bowl.
  • Add olive oil to pot over low heat. Add chopped onion and cook until translucent, about 3 minutes. Add garlic, and cook, stirring, until fragrant. Stir in the mushrooms and cook until they begin to soften, about 2 minutes. (If the bottom of the pot is turning too dark, or the onions begin to stick, stir in about 1/4 cup stock.)
  • Once the vegetables have softened, stir in the flour and mustard, and cook, stirring, 1 minute. Pour in 2 cups stock. Return the beef to the pot, along with any juices that have accumulated in the bowl. Pour in 2 cups red wine. Add the herbs and bring the liquid to a full boil before reducing the heat so the stew is at a simmer. Cover pot, and simmer until the meat is tender (it should pull apart easily with a fork), about 1
  • Put the potatoes and cipollini onions in the pot. If necessary add more stock so everything is covered for even cooking. Simmer, partially covered, until potatoes are just tender when pierced with a knife, about 25 minutes. You'll need to give the pot a good stir every now and then. Once the vegetables are tender, stir in the lardons.
  • Stir together the grated horseradish and vinegar. Place egg noodles in wide shallow bowls, then ladle the stew on top and garnish with carrots, the horseradish mixture, and dill.

HERBED BEEF STEW



Herbed Beef Stew image

This stew looks as terrific as it tastes! Flavored with a variety of herbs and chockfull of vegetables, this recipe lists salt as an option, making it ideal for family members and friends who must restrict sodium. -Marlene Severson, Everson, Washington

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 10-12 servings.

Number Of Ingredients 20

2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
3 cups water
1 large onion, chopped
2 teaspoons pepper
1 to 2 teaspoons salt, optional
1-1/2 teaspoons garlic powder
1 teaspoon rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground marjoram
2 bay leaves
1 can (6 ounces) tomato paste
2 cups cubed peeled potatoes
2 cups sliced carrots
1 large green pepper, chopped
1 package (9 ounces) frozen cut green beans
1 package (10 ounces) frozen corn
1/4 pound mushrooms, sliced
3 medium tomatoes, chopped

Steps:

  • In a Dutch oven, brown meat in oil. Add the water, onion, seasonings and tomato paste. Cover and simmer for 1-1/2 hours or until meat is tender. , Stir in potatoes, carrots and green pepper; simmer 30 minutes. Add additional water if necessary. Stir in remaining ingredients; cover and simmer 20 minutes.

Nutrition Facts : Calories 223 calories, Fat 8g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 83mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.

HERB SIMMERED BEEF STEW



Herb Simmered Beef Stew image

Make and share this Herb Simmered Beef Stew recipe from Food.com.

Provided by queenbeatrice

Categories     Stew

Time 1h45m

Yield 6 , 6 serving(s)

Number Of Ingredients 13

2 lbs stewing beef, cut into 1-inch pieces
pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
3 cups mixed mushrooms, thickly sliced
3 garlic cloves, minced
1 1/2 teaspoons marjoram, fresh, chopped
1 1/2 teaspoons thyme, fresh, chopped
1 1/2 teaspoons rosemary, fresh, chopped
1 bay leaf
1 3/4 cups beef broth
3 cups baby carrots
12 baby red potatoes, whole

Steps:

  • Sprinkle the beef with pepper and coat with flour.
  • Heat the oil in a 6 quart saucepot over medium-high heat.
  • Add the beef and cook until well browned, stirring often.
  • Add the mushrooms, garlic, herbs and bay leaf and cook until the mushrooms are tender and liquid evaporates.
  • Stir the broth into the saucepot and heat to a boil.
  • Reduce heat to low, cover and cook for 45 minutes.
  • Add the carrots and potatoes.
  • Heat to a boil.
  • Cover and cook for 30 minutes more or until beef is fork tender.
  • Remove bay leaf and serve.

Nutrition Facts : Calories 764.4, Fat 34.5, SaturatedFat 12.6, Cholesterol 101.5, Sodium 327.8, Carbohydrate 75.6, Fiber 8.6, Sugar 7.3, Protein 37

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.

CLASSIC, HEARTY BEEF STEW



Classic, Hearty Beef Stew image

This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!

Provided by Matthew Francis

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h35m

Yield 8

Number Of Ingredients 20

1 (2 pound) boneless beef round steak, cut into 1-inch cubes
kosher salt and cracked black pepper to taste
¼ cup all-purpose flour
1 tablespoon smoked paprika
1 tablespoon canola oil
3 cups chopped onion
6 cloves garlic, minced
4 tablespoons tomato paste
2 cups dry red wine
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon herbes de Provence
3 bay leaves
2 cups beef broth, or more as needed
1 tablespoon Worcestershire sauce
3 cups chopped carrots
3 cups cubed Yukon Gold potatoes
1 cup fresh peas
1 ½ teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
  • Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
  • Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
  • Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
  • Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
  • Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g

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