Beef Stew With Carrots 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.

SLOW-COOKER CARIBBEAN BEEF STEW



Slow-Cooker Caribbean Beef Stew image

Provided by Food Network Kitchen

Time 7h15m

Yield 4 servings

Number Of Ingredients 14

3 sprigs thyme
1/3 cup all-purpose flour
1/4 teaspoon ground allspice
Kosher salt and freshly ground white pepper
Kosher salt and freshly ground white pepper
2 pounds beef stew meat, cut into 1 1/2-inch cubes
1 pound Yukon gold potatoes, peeled and quartered
3 medium carrots, cut crosswise into thirds
1 1-inch piece ginger, peeled and finely chopped
1 clove garlic, finely chopped
2 teaspoons Worcestershire sauce
1 10-ounce can Mexican-style diced tomatoes with green chiles
4 scallions, sliced (optional)
Hot sauce, for serving (optional)

Steps:

  • Strip the leaves from 1 sprig thyme and chop; combine with the flour, allspice, 1/2 teaspoon salt and 1/4 teaspoon white pepper in a large bowl. Add the beef and toss to coat. Put the potatoes, carrots, the remaining 2 thyme sprigs, the ginger and garlic in a 5-to-6-quart slow cooker. Add the beef, reserving any excess seasoned flour in the bowl. Whisk 1/2 cup water and the Worcestershire sauce into the reserved seasoned flour, then add to the slow cooker. Pour the tomatoes on top. Cover and cook on low 7 hours or on high 4 hours. Add the scallions to the stew and season with salt. Divide among bowls and serve with hot sauce.

BEEF STEW WITH POTATOES AND CARROTS



Beef Stew with Potatoes and Carrots image

Provided by Maggie Ruggiero

Categories     Soup/Stew     Beef     Potato     Stew     Dinner     Carrot     Red Wine     Fall     Potluck     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 19

For braised beef:
5 pounds boneless beef chuck (not lean), cut into 2-inch pieces
3 tablespoons olive oil
3 carrots, quartered
3 celery ribs, quartered
2 medium onions, quartered
1 head garlic, halved crosswise
3 tablespoons tomato paste
1/3 cup balsamic vinegar
1 (750-ml) bottle dry red wine (about 3 3/4 cups)
2 Turkish bay leaves or 1 California
2 thyme sprigs
3 cups reduced-sodium beef broth
3 cups water
For potatoes and carrots:
2 1/2 pounds small white boiling potatoes
1 1/2 pounds carrots
Equipment: a wide 6-to 8-quart heavy pot with a tight-fitting lid
Accompaniment: crusty bread

Steps:

  • Braise beef:
  • Preheat oven to 350°F with rack in middle.
  • Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.
  • Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.
  • Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
  • Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.
  • Add vinegar and cook, stirring, 2 minutes.
  • Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.
  • Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.
  • Set a large colander in a large bowl. Pour stew into colander. Return pieces of meat to pot, then discard remaining solids. Let cooking liquid stand 10 minutes.
  • Cook potatoes and carrots:
  • While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).
  • Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.

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 VI



Beef Stew VI image

Thick beef stew good eaten from a bowl or poured over biscuits. Substitute lamb and voila!...Irish stew!! If thicker stew is desired, add more cornstarch and/or take cover off for last 15-20 minutes. The longer this simmers, the better! Vary the herbs to your taste.

Provided by Paula Antoniou

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h20m

Yield 10

Number Of Ingredients 13

2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cubes beef bouillon, crumbled
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
½ teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water

Steps:

  • In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
  • Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Nutrition Facts : Calories 401.1 calories, Carbohydrate 24.9 g, Cholesterol 79 mg, Fat 21.2 g, Fiber 3 g, Protein 27.2 g, SaturatedFat 7.4 g, Sodium 436.3 mg, Sugar 2.9 g

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

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 :

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

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.

HEARTY BEEF STEW



Hearty Beef Stew image

Heart warming stew, like Mum makes! This family favourite is perfect served in a giant Yorkshire pudding or with crusty bread.

Provided by maryfabuk

Time 4h20m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Pre heat over to 150 degrees C/ gas mark 2.
  • Chop the onion, carrots, swede and parsnip and add to a casserole dish. Peel the potatoes and cut into chunks. Add these also.
  • Cut the braising steak into bite size pieces and add this, raw, to the casserole dish also.
  • Sprinkle over the beef stock, then fill the casserole dish with cold water, so that the water just covers the ingredients.
  • Put a lid on the casserole dish and place in the centre of the oven. Leave to cook for between 4 to 6 hours. The longer you leave it to cook, the more tender the meat will be. Stir every hour to make sure the ingredients don't stick. Approx. 15 minutes before the stew is ready, add the gravy granules to the mixture and stir well. Add a little at a time until the mixture is as thick as you like it. Add 4 or 5 shakes of tabasco sauce. Leave to cook in the oven for a further 15 minutes until warmed through. Serve immediately with crusty bread or in a giant Yorkshire Pudding.

HEARTY BEEF STEW WITH GREEN PEAS AND CARROTS



Hearty Beef Stew with Green Peas and Carrots image

Provided by Pam Anderson

Categories     Soup/Stew     Beef     Vegetable     Stew

Yield Serves 6 to 8

Number Of Ingredients 14

3 pounds beef chuck, cut into 1 1/2-inch cubes, or about 4 1/2 pounds beef shank, meat removed from bone and cut into 1 1/2-inch cubes
salt
ground black pepper
2-3 tablespoons vegetable oil
2 medium-large onions, chopped (2 cups)
3 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup full-bodied red wine (Cabernet Sauvignon, Côtes du Rhône, Zinfandel, Shiraz or Barolo)
2 cups homemade chicken broth or low-sodium canned broth
2 bay leaves
1 teaspoon dried thyme leaves
4 large carrots, peeled and sliced 1/4 inch thick
1 cup (6 ounces) frozen peas, thawed
1/4 cup minced fresh parsley leaves

Steps:

  • Preheat oven to 200°F. Place meat in a large bowl. Sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper; toss to coat. Heat 2 tablespoons oil over medium-high heat in a large nonreactive soup kettle; add meat to pan in two batches. Brown meat on all sides, about 5 minutes per batch, adding an additional 1 tablespoon oil if necessary. Transfer meat to a platter.
  • Add onions to pot; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté for about 30 seconds longer. Stir in flour and cook until lightly colored, 1 to 2 minutes. Stir in wine, scraping up any browned bits that may have stuck to pan. Add chicken broth, bay leaves and thyme; bring to simmer. Add meat and return to a simmer. Cover and place in oven, and simmer until meat is just tender, 2 1/2 to 3 hours. (Stew can be cooled at this point, covered and refrigerated up to 3 days.)
  • Before serving, bring 1 inch water to a boil in a steamer pot. Place carrots in steamer basket and lower into pot. Steam until just tender, about 6 minutes.
  • Add steamed carrots and uncooked peas to fully cooked stew; cover and let stand to blend flavors, about 5 minutes. Stir in parsley, adjust seasonings and serve.

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From jocooks.com


CROCKPOT BEEF STEW - JO COOKS
2022-04-28 Incorporate the veggies: Add the chopped onion, garlic, potatoes, carrots and green beans to your crockpot. Add beef and the broth we made earlier. Stir everything together. Cook the stew: Cook on low for 8 to 10 hours or high for 5 to 6 hours. If you prefer your stew a bit thicker, one hour before the stew is finished, take 1/4 cup of flour ...
From jocooks.com


CLASSIC BEEF STEW WITH POTATOES AND CARROTS
Season chuck roast cubes with salt and pepper. Put half of oil in a Dutch oven over medium-high heat. Just as the oil begins to smoke, add half of beef cubes evenly spaced. Brown on most sides and transfer to a plate. Add remaining oil, sear remaining beef cubes; remove from pan. Add onions, carrot, garlic and tomato paste.
From certifiedangusbeef.com


LEFTOVER ROAST BEEF STEW - MY GORGEOUS RECIPES
2021-11-23 1 tbsp fresh parsley and dill. Instructions. Peel and chop the onion, garlic, potatoes and carrots. Heat up the oil in a large pan, add the onion with a pinch of salt and fry until golden. Add the potatoes, carrots, garlic, and chopped celery, and give them a good mix. Throw the cooked beef in too.
From mygorgeousrecipes.com


SPICY BEEF STEW WITH CARROTS AND TOMATOES | TRIED AND TRUE RECIPES
2020-09-12 Pat the beef dry and season all over with salt and pepper. Heat oil in a large, heavy-bottomed soup pot or braising pan. Once very hot, brown the beef in batches. Cook the beef cubes for 3-5 minutes on each side until well browned and crisping up around the edges.
From triedandtruerecipe.com


TENDER BEEF STEW WITH POTATOES AND CARROTS - NURTUREMYGUT.COM
2016-10-13 Heat oil in a large stock pot to medium heat. Add onions and garlic. Saute for 3 minutes and add steak, stock, roasted tomatoes, Tamari or coconut aminos, onion powder, paprika, cumin, garlic powder, bay leaves and 1/2 teaspoon salt. Bring to a boil, reduce to a simmer and cover for 2 1/2 hours. Remove lid and add potatoes and carrots.
From nurturemygut.com


LIPTON BEEF STEW CROCK POT RECIPE - SEIDMAN DISHENTS74
2022-05-25 To reheat, place the beef stew in the microwave or a saucepan over medium heat. Cook until heated through. How to freeze beef stew. To freeze beef stew, place it in a freezer-safe container (such as a glass storage container, or a large freezer bag). Freeze the stew for up to 2 months. Defrost the stew in the refrigerator overnight. Then ...
From seidmandishents74.blogspot.com


SIMPLE BEEF STEW RECIPE WITH POTATOES AND CARROTS
2021-11-05 Cover the pot with the lid and let it cook for two hours. Stir it every 20-30 minutes to makes sure it isn't stuck to the bottom. If needed, add in a bit more beef stock. After two hours, add in the potatoes and carrots. Stir well, and cover and …
From tastesofthyme.com


THE BEST BEEF STEW WITH CARROTS AND POTATOES
2021-05-11 Return the beef to the frying pan after that add the prepared sauce. Bring the combination to a boil as well as cook, mixing, for 1 min or up until the sauce thickens slightly. Serve with rice or noodles. 11. Slow Cooker Beef Stew Recipe with Butternut Carrot and. Best Beef Stew With Carrots And Potatoes.
From therectangular.com


TRADITIONAL BEEF STEW WITH CARROTS AND POTATOES | RECIPE | CROCKPOT®
Allow Cooker to preheat. Add oil to Cooking Pot. Toss beef with salt and pepper; add to Cooking Pot. Cook, stirring occasionally, for 5-7 minutes or until well browned. Add garlic and thyme; cook, stirring, for 1 minute. Stir in tomato paste. Stir in carrots, potatoes and shallots. Stir in wine, stock and bay leaves; bring to boil.
From crockpot.com.au


BEEF STEW WITH CARROTS & POTATOES - RECIPES - PAMPERED CHEF
Sprinkle beef with the reserved flour mixture and thyme. Add wine, beef broth, tomatoes, onion and garlic. Bring to a boil over high heat. Cover; reduce heat to medium-low and simmer 1 hour and 30 min. Stir potatoes and carrots into stew; cover. Simmer 1 hour - 1 hour and 30 min until beef and vegetables are tender. Skim fat from stew, if needed.
From pamperedchef.ca


OLD-FASHIONED BEEF STEW WITH CARROTS & POTATOES
2019-09-20 Reduce heat to a gentle, steady simmer, partially cover pot, and continue to simmer for 1 hour. ~ Step 5. During the last 15-20 minutes of the simmering process, peel and dice the potatoes as directed. Increase the heat to medium-high. Add and stir in the coined carrots, sliced celery, shredded cabbage and diced potatoes.
From bitchinfrommelanieskitchen.com


WINTER BEEF STEW WITH CARROTS AND MUSHROOMS | THE FANCY PANTS …
2021-01-03 Cover and put in the oven. After 1 hour of stewing, add the carrots, potatoes & onions to the pot. Cover with the parchment and lid, and cook another 30 minutes. At this point, add the mushrooms and cook until the beef is fork-tender, 1 to 1 1/2 hours more. Degrease the stew by laying a clean paper towel over the surface of the stew and gently ...
From thefancypantskitchen.com


BEEF STEW WITH CARROTS AND SWEET POTATOES | CAMILA MADE
2020-09-09 Instructions. Preheat the oven to 325 °F and set a rack in the lower-middle position. Pat the beef dry and season with 2 teaspoons kosher salt and 1 teaspoon ground black pepper. In a large Dutch oven or oven-safe heavy soup pot, heat 3-4 tablespoons of the oil over medium-high heat until hot and shimmering.
From camilamade.com


EASY HOMEMADE BEEF STEW | HEALTHY FITNESS MEALS
2020-01-26 Add other ingredients: Then add the onions, garlic, and carrots to the Dutch oven, and cook, stirring occasionally, for 2-3 minutes, or until slightly browned. Add the potatoes, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce, and use a wooden spoon to scrape the browned bits from the bottom of the pot.
From healthyfitnessmeals.com


RECIPE FOR OLD-FASHIONED BEEF STEW WITH CLOVES - THE SPRUCE EATS
2021-12-01 Ingredients 2 pounds beef chuck, or lean stewing beef 2 tablespoons vegetable oil 4 medium carrots 4 medium onions 4 medium potatoes 1 (10 1/2-ounce) can condensed beef broth 2 cups water 3/4 teaspoon Worcestershire sauce 1/2 teaspoon salt, or to taste 1 dash freshly ground black pepper 4 whole cloves 3 tablespoons all-purpose flour
From thespruceeats.com


CROCK POT GROUND BEEF STEW BEST RECIPES
Switch things up from traditional stew and make this tasty ground beef stew. Brown ground beef. Add the remaining ingredients (except for the peas) and stir together. Cook on low heat for 6-7 hours. 1 hour before cooking time is up add the peas and let cook the remaining time.
From findrecipes.info


CLASSIC BEEF STEW RECIPE (WITH VIDEO) - JESSICA GAVIN
2020-12-18 Searing first to add surface flavor. To create a flavorful golden-brown crust on the beef, dry the surface well with paper towels. This ensures that the meat sears instead of steams when it hits the hot pan. The goal here is to brown the sides, not cook them all the way through.
From jessicagavin.com


BEEF STEW WITH POTATOES AND CARROTS RECIPE - SIMPLE CHINESE FOOD
How to make it. 1. 2 carrots and 2 potatoes, peel and wash. 2. Stewed cooked beef brisket without heating directly stewed vegetables. 3. When cutting the potatoes, it is best to break them with a knife, so that the stewed potatoes are delicious. Carrots are cut in the same way. Heat the chopped green onion and garlic into the pan, then stir fry ...
From simplechinesefood.com


BEEF STEW (CROCKPOT RECIPE) - LAUREN'S LATEST
2019-05-29 Pat stew meat dry with paper towels sprinkle with salt, pepper and flour and brown on the stove in batches. Transfer browned (but not cooked) meat chunks to the crockpot. Deglaze pan with beef broth and pour into crockpot. Top off with more beef broth, bay leaves, thyme leaves, and Worcestershire sauce. Cover and cook 4-5 hours on high or until ...
From laurenslatest.com


BEEF STEW WITH CARROTS RECIPE | FOODTALK
Place the diced tomatoes, peppers, black olives, Thyme, Salt, and pepper in the saucepan. Cover and cook for about 40 minutes. Then, cook uncovered for ten more minutes. Here is the finished beef stew. Here is the one serving beef stew. Here is the video to watch. Beef Stew With Carrots Recipe Print Recipe details Yield 6 servings
From foodtalkdaily.com


BEEF WITH CARROT RECIPES - 73 RECIPES - PETITCHEF
Beef siomai or shaomai a la jhala (beef and vegetable dumpling) (2 votes) Appetizer Very Easy 25 min 20 min. Ingredients: 3/4 kilo of ground beef a pack of siomai or "molo" or wonton wrapper 1 large carrots 1 large onion 2 stalks celery or cilantro 1 large egg 1 tbsp ses...
From en.petitchef.com


THE BEST BEEF STEW RECIPE - TASTES BETTER FROM SCRATCH
2020-12-07 Once hot, add the beef in 2-3 batches (so not to overcrowd the pan), adding a little oil as needed, searing for a few minutes on each side, until browned. Remove meat to a plate and set aside. Reduce heat to medium. Add onion and cook for 2 …
From tastesbetterfromscratch.com


BEEF AND CARROT STEW | RICARDO
Preparation. In a slow cooker, combine carrots, potatoes and carrot juice. Season with salt and pepper. Set aside. In a large skillet, brown meat in half the butter. Season with salt and pepper. Transfer to cooker. In the same skillet, brown onions in remaining butter. Add garlic and cook for 1 …
From ricardocuisine.com


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