ROASTED VEGETABLE AND BEEF STEW
This is a very substantial beef stew that is enhanced by roasting to the vegetables prior to adding to the stew. I have perfected it over the years and my family and friends love it. Serve over steamed rice or noodles.
Provided by lisamarie
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Place beef cubes in a metal roasting pan and stir in 2 tablespoons olive oil. Put in the oven, on the middle rung and cook for 30 minutes, turning occasionally, until brown and tender.
- Meanwhile, put onions, mushrooms, carrots, potatoes, celery, and garlic in a roasting pan. Stir in 2 tablespoons olive oil. Place in oven underneath beef. Bake for 35 to 40 minutes, stirring occasionally, until tender. Remove both beef and vegetable mixture from oven.
- Remove beef from roasting pan and set aside. Place roasting pan, on medium high heat. Add wine and bring to a boil, scraping up the bits of drippings, stirring. When the bottom of the pan is clear of all browned pieces, remove from heat.
- Put beef and wine mixture in a Dutch oven and stir in beef broth and add bay leaf and tomato paste. Bring to a boil. Reduce heat and simmer, covered, for 40 minutes.
- Add 2 tablespoons flour to cooked vegetables and toss until all vegetables are coated. Add vegetables to beef stew. Simmer, covered, for 20 minutes, or until vegetables are heated through and tender. Serve hot.
Nutrition Facts : Calories 1047.5 calories, Carbohydrate 82.3 g, Cholesterol 161 mg, Fat 55.2 g, Fiber 11.7 g, Protein 51.2 g, SaturatedFat 18.6 g, Sodium 762.8 mg, Sugar 9.9 g
WINTER BEEF STEW
"This warming main dish is a favorite after a day of play around our home in Twin Falls, Idaho," notes Ruth Ann Harker. "It's no fuss, too-I can put it in the oven and practically forget about it."
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, cook meat and chopped onion in oil over medium-high heat until meat is browned on all sides. Add garlic; cook 1 minute longer. Drain. Add the potatoes, carrots, quartered onions and mushrooms. , In a small bowl, combine the broth, apple juice, tomato paste, parsley, bay leaves, salt, thyme and pepper. Pour over meat., Cover and bake at 325° for 2 hours. Stir. Bake, uncovered, for 30-45 minutes longer or until stew reaches desired thickness. Discard bay leaves; sprinkle with bacon.
Nutrition Facts : Calories 364 calories, Fat 9g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 544mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 6g fiber), Protein 32g protein. Diabetic Exchanges
BEEF STEW WITH WINTER VEGETABLES
Buying a large piece of beef chuck and portioning it at home instead of buying cubed stew meat is a great way to infuse more flavor in to this hearty meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 4h
Number Of Ingredients 13
Steps:
- In a large bowl, toss beef with flour; season with salt and pepper. In a large (at least 7-quart) Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Working in two batches, shake off excess flour, and sear beef on all sides until browned, 8 to 10 minutes (use more oil for second batch, if needed). Transfer beef to a plate, and set aside (reserve pot).
- Add onion, celery, and garlic to pot; cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomato paste, and cook, stirring, until slightly darkened, 1 to 2 minutes. Add wine, and cook, scraping up browned bits from bottom of pot, until liquid is reduced by half, 2 to 3 minutes.
- Return browned beef to pot. Stir in tomatoes, thyme, bay leaves, and 8 cups water. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, stirring occasionally, 2 hours. (If liquid reduces too quickly, add a little more water.)
- With tongs or a slotted spoon, transfer beef to a large bowl. Pass remaining contents of pot through a fine-mesh sieve into another bowl; discard solids. Return beef and strained liquid to pot; stir in winter vegetables. Simmer over medium-low, partially covered, until beef and vegetables are fork-tender, 1 to 1 1/2 hours more, stirring occasionally.
WINTER VEGETABLE-BEEF STEW
Take the chill off a winter night with this homey, red wine-infused beef-and-veggie stew.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- In 4-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Cook beef in oil 15 minutes, stirring occasionally, until browned. Remove beef to bowl; cover to keep warm.
- In Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring occasionally, until tender. Return beef to Dutch oven. Sprinkle with flour; cook and stir 1 minute. Add wine; cook 1 minute, scraping to loosen any browned bits from bottom of pan. Stir in broth, carrots, parsnips, potatoes, bay leaves, thyme, salt and pepper.
- Heat to boiling; reduce heat. Cover; simmer about 40 minutes, stirring occasionally, until vegetables are tender. Remove bay leaves before serving.
Nutrition Facts : Calories 560, Carbohydrate 52 g, Fat 1, Fiber 11 g, Protein 44 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1150 mg
FLEMISH BEEF ROAST (OR STEW) WITH VEGETABLES
Recipe By: Betty Crocker's Working Woman's Cookbook with a Couple Changes by me. I have made this quite often over the last 20 years. Everyone that has tried it, LOVES it! This has an awesome blend of flavors! I don't like beer to drink at all, but I do love it in cooking. It's a great meat tenderizer and adds a unique flavor to the gravy along with the bacon and brown sugar. One of my favorite meals in cold weather. NOTES : TO MAKE INTO A STEW:. Use 2 to 3 lbs. lean stew beef, lightly coated with braising flour and browned in the bacon grease. Continue with the rest of the recipe as directed until time to make the gravy. When making the gravy, stir in the flour and water mixture and cook until thickened. Serve stew as you would any stew. This is great with a nice crusty bread to soak up the gravy.
Provided by JF22561
Categories Stew
Time 5h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Fry bacon in 5-quart Dutch Oven until crisp.
- Remove with slotted spoon; drain on paper towels.
- Cook beef in bacon fat over medium heat, turning occasionally, until brown; drain.
- Add brown sugar, salt, garlic powder, pepper, thyme, bacon, water and beer.
- Heat to boiling; reduce heat.
- Cover and simmer just until beef is tender, 2 1/2 to 3 hours.
- (OR transfer to crock pot after boiling and cook on LOW setting for 4 to 6 hours until beef is tender).
- If serving that evening, continue onto"TO SERVE" or cover and refrigerate beef and broth separately.
- (Store no longer than 48 hours).
- TO SERVE:.
- About 45 minutes before serving, remove fat from broth.
- (If using crock pot, add vegetables for the last 1 1/2 hours).
- Heat beef and broth to boiling.
- Add vegetables; cover and simmer until beef is hot and vegetables are tender, about 20 minutes.
- Remove beef and vegetables to warm platter.
- Shake water and flour in covered container; stir into broth.
- Heat to boiling, stirring or whisking constantly.
- Boil and stir for 1 minute.
- Serve with beef and vegetables.
Nutrition Facts : Calories 668.8, Fat 26.6, SaturatedFat 9.4, Cholesterol 240.5, Sodium 881.3, Carbohydrate 21.5, Fiber 0.3, Sugar 13.3, Protein 77.9
BEEF STEW WITH WINTER VEGETABLES
Cinnamon is the secert ingredient in this hearty beef stew. It is marinated overnight and cooked in the oven. Marinating time is not included in prep time. The recipe comes from Prevention magazine.
Provided by Barb G.
Categories Stew
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a resealable bag, Combine the beef, wine, garlic, thyme, cinnamon and pepper.
- Seal and marinate in the refrigerator over night.
- The next day, Preheat the oven to 325 degrees.
- Pleace the meat mixture, broth, onions and tomatoes,with juice,in a dutch oven.
- Place over high and bring to boil.
- Cover, and PLACE IN OVEN.
- Bake 1 hour.
- Stir in squash, cover and bake for 1 1/2 hours.
- Remove from oven, and stir in the spinach until it is wilted.
- Serve.
BEEF STEW WITH WINTER ROOT VEGETABLES
This is another winner from my old and trusty Bon Appetit magazine. I love this stew. And it's really easy to modify for your own tastes (which I have) I like potatoes in my stew, so I modified it to add them. I usually throw this all in a crock pot after I brown the beef. It makes a really delicious easy dinner or left over lunch. *Cooking times are approximate*
Provided by bmxmama
Categories Stocks
Time 5h30m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Cook bacon in medium pot over medium high heat until brown and crisp, about 6 or so minutes.
- Remove bacon using a slotted spoon to a paper towel, to drain.
- Pour off all but 1/4 cup of the drippings from the pot and remove from heat.
- Place beef in large bowl.
- Sprinkle with flour, salt and pepper.
- Toss to coat.
- Heat reserved drippings in pot over high heat.
- Working in batches, add beef and brown well.
- Adding oil by tablespoon as needed.
- Transfer beef to crock pot after each batch until finished.
- Heat 4 tablespoons oil in the same pot over high heat.
- Add onions and garlic: saute 5 minutes.
- Add vinegar and sugar; stir for 2 minutes.
- Add broth; bring to a boil, scraping up browned bits.
- Add broth mixture to crock pot.
- Add bacon and remaining ingredients to crock pot.
- Set crock pot for 5-6 hours and let it cook!
- Season with salt and pepper before serving.
BEEF STEW WITH ROASTED WINTER VEGETABLES
Seasonal vegetables, strong flavors and ingredients that are both lean and low in salt make for a delicious twist on a traditional winter meal.
Provided by Allrecipes Member
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F. Toss vegetables and onion with 1 tablespoon olive oil on large baking sheet. Roast 20 minutes or until vegetables are golden.
- Meanwhile, cook and stir beef in remaining 1 tablespoon olive oil in large skillet on medium-high heat 5 minutes or until beef is browned. Add roasted vegetables, chicken broth, bay leaves, thyme, pepper, salt and wine. Bring to boil. Reduce heat to low; simmer 10 minutes or until sauce is slightly thickened. Remove bay leaves from stew before serving. Serve stew over mashed potatoes.
Nutrition Facts : Calories 353.7 calories, Carbohydrate 28.9 g, Cholesterol 63.2 mg, Fat 15.8 g, Fiber 4.4 g, Protein 21.9 g, SaturatedFat 5.1 g, Sodium 733.4 mg, Sugar 6.6 g
BEEF STEW WITH ROASTED ROOT VEGETABLES
It doesn't get any better than this! I have been cooking since I was a kid and always made stew "just like mom" until I found this recipe. Inspired by: Inspired by Food Network Although this recipe originally calls for pot roast, I prefer large chunks of stew meat. I also toss several mushrooms into the gravy while baking.
Provided by Chicagoland Chef du
Categories Vegetable
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°.
- Heat a large Dutch oven, with a lid, over medium-high heat.
- In a large bowl or ziplock bag, Add the meat: generously sprinkle with salt and pepper, and lightly coat with the flour.
- Add the oil to the pot, lay the meat in the pan and sear on all sides until a deep mahogany brown, about 10 minutes.
- Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan, add more oil if necessary.
- Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes.
- Add the diced tomatoes w/ liquid to the pot, and cook until a deep brick red, about 2 minutes more.
- Add the wine, and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot.
- Add the beef broth, thyme, and bay leaves, and bring to a boil.
- Return stew meat to the pot, nestle it in the liquid, cover and transfer pot to the oven.
- Cook until the meat is just tender, about 1 1/2 hours.
- Meanwhile, In a large bowl or zip lock bag: toss the onions, carrots, parsnips, and potatoes with the olive oil, salt, and pepper.
- Spread out on a oil sprayed baking sheet in 1 layer. You may have to use 2 baking sheets.
- NOTE: Add more root veggies as you like. cut to similar size.
- The veggies can be roasted in a 350° oven for about 45 -60 minutes while stew/roast is cooking.
- Once the meat comes out of the oven, raise the temperature to 450 degrees F.
- Roast the vegetables, turning about halfway through cooking, until caramelized and tender, about 30 to 45 minutes.
- While roasting the root veggies, Keep the stew meat warm in the sauce on the stove top until ready to serve. Place the veggies in the pot before serving. Stir gently to combine.
Nutrition Facts : Calories 692.3, Fat 31.6, SaturatedFat 6.8, Cholesterol 145.2, Sodium 827, Carbohydrate 44.1, Fiber 6.2, Sugar 10.1, Protein 55.6
BEEF STEW WITH ROASTED WINTER VEGETABLES
Seasonal vegetables, strong flavors and ingredients that are both lean and low in salt make for a delicious twist on a traditional winter meal.
Provided by Allrecipes Member
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F. Toss vegetables and onion with 1 tablespoon olive oil on large baking sheet. Roast 20 minutes or until vegetables are golden.
- Meanwhile, cook and stir beef in remaining 1 tablespoon olive oil in large skillet on medium-high heat 5 minutes or until beef is browned. Add roasted vegetables, chicken broth, bay leaves, thyme, pepper, salt and wine. Bring to boil. Reduce heat to low; simmer 10 minutes or until sauce is slightly thickened. Remove bay leaves from stew before serving. Serve stew over mashed potatoes.
Nutrition Facts : Calories 353.7 calories, Carbohydrate 28.9 g, Cholesterol 63.2 mg, Fat 15.8 g, Fiber 4.4 g, Protein 21.9 g, SaturatedFat 5.1 g, Sodium 733.4 mg, Sugar 6.6 g
BEEF RAGOUT WITH ROASTED WINTER VEGETABLES
Make and share this Beef Ragout With Roasted Winter Vegetables recipe from Food.com.
Provided by LisaAD
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut up all root vegetables to 1/2 inch pieces.
- Preheat oven to 425°F Toss vegetables and onion with 1 tbsp olive oil. Place vegetables on baking sheet; roast for 20 minutes or until golden.
- Saute beef in large dutch oven in remaining olive oil over medium high heat until brown. Add in roasted vegetables, chicken broth, bay leaves, thyme, pepper, salt and juice. Simmer 5 to 10 minutes on low until sauce is slightly thick.
- Serve over mashed potatoes.
Nutrition Facts : Calories 398.6, Fat 17.5, SaturatedFat 6.5, Cholesterol 87.2, Sodium 595.5, Carbohydrate 33.6, Fiber 5, Sugar 6.9, Protein 26.1
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- Meanwhile, heat remaining 1 tablespoon oil in large skillet on medium-high heat. Brown beef in batches. Return all beef to skillet. Add roasted vegetables, stock, wine, salt, pepper, thyme and bay leaves.
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