BEEF STEW WITH POTATOES AND PARSNIPS
This stew features the herbal sweetness of parsnips and tender fingerling potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a large bowl, season flour with salt and pepper. Coat beef in flour, shaking off excess. In a large heavy ovenproof pot, heat 2 tablespoons oil over medium. In batches, brown beef on all sides, about 5 minutes per batch. Transfer to a plate.
- Add remaining tablespoon oil, onion, garlic, and tomato paste and saute until fragrant, 2 minutes. Add 3 cups water and bring to a boil, scraping up browned bits. Add beef and any accumulated juices, potatoes, parsnips, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cover, transfer to oven, and cook until meat is fork-tender, 1 hour. Stir in vinegar and serve.
Nutrition Facts : Calories 736 g, Fat 39 g, Fiber 9 g, Protein 50 g, SaturatedFat 13 g
BEEF STEW WITH POTATOES
This beef stew with potatoes is quick, easy, and delicious...can't get better than that!
Provided by nanowmoudi1
Categories Soups, Stews and Chili Recipes Stews Beef
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
- Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
- Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
- Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 42.8 g, Cholesterol 59.1 mg, Fat 28.5 g, Fiber 5.7 g, Protein 19.4 g, SaturatedFat 8.7 g, Sodium 128.6 mg, Sugar 5 g
BEEF AND PARSNIP STEW
Make and share this Beef and Parsnip Stew recipe from Food.com.
Provided by southern chef in lo
Categories Stew
Time 5h
Yield 5 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 450°F
- Rinse bones in cold water. Place bones in large roasting pan; roast in oven 30 minutes, turning once.
- Arrange onions, carrots and celery over bones. Roast 30 minutes more.*.
- Transfer bones and vegetables to stockpot or 5-quart Dutch oven. Skim and discard fat from roasting pan.
- To deglaze roasting pan, add 2 cups water to pan. Cook over medium-high heat, scraping up brown bits and stirring constantly 2 to 3 minutes or until mixture has reduced by about half. Transfer mixture to stockpot.
- Add remaining 3 quarts water, parsley, bay leaves, thyme, peppercorns and cloves to stockpot. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 3 to 4 hours, skimming foam off top occasionally.
- Remove stock from heat; cool slightly. Remove large bones. Strain stock through large sieve or colander lined with several layers of damp cheesecloth set over large bowl; discard bones and vegetables.
- Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in storage containers for several months.
- *For added zip, spread 3 ounces tomato paste over bones at this point. Roast an additional 15 minutes. Proceed as directed in step 3.
- Beef Stock.
- AFTER BEEF STOCK IS MADE continue with the stew by tossing beef in flour to coat. Heat oil in large saucepan over medium-high heat. Add beef and remaining flour; brown, stirring frequently.
- Stir in Beef Stock, wine, salt, Italian seasoning and pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 1 hour.
- Add carrots. Cook 15 minutes. Add parsnips. Simmer 8 minutes or until vegetables and meat are tender.
- Stir in peas. Cook and stir over medium heat until heated through.
Nutrition Facts : Calories 323.4, Fat 11, SaturatedFat 3, Cholesterol 72.6, Sodium 661.3, Carbohydrate 25.1, Fiber 4.7, Sugar 7.1, Protein 27.8
OVEN BEEF AND POTATO STEW
I decided to use this very good base recipe and add something to it. Great cold weather dinner with a loaf of crusty bread and a glass of red wine.
Provided by Stan
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h35m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour, salt, and black pepper in a resealable plastic bag; place beef into bag in batches, shaking to coat.
- Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef until evenly browned, about 5 minutes. Transfer beef to a plate. Pour red wine into Dutch oven, scraping any browned bits from the bottom of the pot. Return beef cubes to Dutch oven and add water, tomato soup, potatoes, corn, onion, beef stock concentrate, mushrooms, carrots, celery, vegetable soup mix, and basil; bring to a boil.
- Cover and transfer Dutch oven to preheated oven; bake for about 1 hour. Add beef stock to pot, if needed. Continue to bake until beef is very tender, about 1 hour more.
Nutrition Facts : Calories 469.3 calories, Carbohydrate 56.4 g, Cholesterol 40.2 mg, Fat 17.3 g, Fiber 6.5 g, Protein 18.2 g, SaturatedFat 4.9 g, Sodium 3918.8 mg, Sugar 12.8 g
HEARTY BEEF STEW
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 & SWEET POTATO STEW
I have fond memories of growing up in an Irish-Italian family and learning to cook from my grandparents. Beefy stew reminds me of their precious contributions. -Renee Murphy, Smithtown, New York
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., Add remaining oil to pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from pan. Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. Transfer to oven; bake, covered, 1-1/4 hours., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to Dutch oven.
Nutrition Facts :
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