Beef Stew With Winter Root Vgetables Recipes

BEEF STEW WITH WINTER VEGETABLES

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.

BEEF STEW WITH ROOT VEGETABLES

Steps:

• Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
• Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
• If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
• To finish, add the parsley and stir through the stew.

STEW WITH ROOT VEGETABLES

Steps:

• Heat a large Dutch oven or heavy pot over medium heat and add the oil. Season the meat with the spice mix and some salt and pepper. When the oil is hot, add the meat and cook, without stirring, until brown, 3 to 5 minutes. Stir the meat, then add the root vegetables and cook, stirring occasionally, for 2 to 3 minutes.
• Add the flour and tomato paste if using, mix thoroughly and cook an additional minute. Add the liquid and bring to a simmer. Add the potatoes and rosemary. Simmer until the meat is tender, about 1 1/2 hours.

BEEF STEW WITH WINTER ROOT VEGETABLES

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.

ROOT VEGETABLE BEEF STEW

Steps:

• In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the broth, vegetables, tomato paste, Worcestershire sauce, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender., In a small bowl, combine the cornstarch and water until smooth; stir into the stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

BEEF STEW WITH ROOT VEGETABLES - PIONEER WOMAN

Steps:

• Trim any excess fat off the beef and cut into 2" cubes.
• Heat the oil and butter in a pan. I use a Dutch oven.
• Season beef with salt & pepper. Add beef to hot pan and brown the beef.
• Remove the beef from the pan, (I moved the beef to the outsides of the pan) throw in the garlic and onions and cook until softened, about 3 minutes.
• Pour in the beer, 1/2 of beef broth, (I started with 1/2 the beef broth and added more when necessary, I only used 2 cups total)
• Add Worcestershire sauce, tomato paste, sugar, paprika.
• Return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. *This may take longer depending on how large your beef chunks are.
• If the liquid level gets too low, add more broth as needed.
• About 30-45 minutes before the beef is tender, add the carrots, potatoes, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
• If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour / Wondra. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
• To finish, add the parsley and stir through the stew.

WINTER VEGETABLE-BEEF STEW

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.

BEEF AND VEGETABLE STEW

Steps:

• Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
• Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
• Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
• Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.

BEEF STEW WITH WINTER ROOT VGETABLES

Steps:

• Cook bacon in large pot over medium high heat until brown and crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels, Pour off all but 1/4 cup drippings from pot. Place beef in large bowl. Sprinkle with flour, salt and pepper and toss to coat. Heat reserved drippins in pot over high heat. Working in batches, add beef and brown well, adding oil by talespoonfuls as needed about 5 minutes per batch. Transfer beef to large bowl. Heat 4 tablespoons oil in same pot over hight heat. Add onions and garlic; saute 5 minutes. Add vinegar and sugar; stir 2 minutes. Add broth; bring to a boil, scraping up browned bits. Return beef to pot. Add bacon and all remaining ingredients. Reduce heat to medium, cover and simmer until meat is tender, stirring occasionally, about 1 1/2 hours. Season with salt and pepper.

STOVETOP ROOT VEGETABLE BEEF STEW

Steps:

• In a shallow bowl, mix flour and 1 teaspoon each salt and pepper. Add beef, a few pieces at a time, and toss to coat; shake off excess., In a Dutch oven, heat 2 tablespoons oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove beef with a slotted spoon. Add wine, stirring to loosen browned bits from pan., Return beef to pan. Add water, tomatoes, garlic, beef base, thyme, cinnamon, pepper flakes and remaining salt and pepper; bring to a boil. Reduce heat; simmer, covered, 1-1/4 hours, stirring halfway through cooking., Stir in sweet potato, carrots, onion and parsnip. Cook, covered, 30-45 minutes longer or until beef and vegetables are tender. If desired, sprinkle with green onions.

QUICK BEEF STEW WITH ROOT VEGETABLES

Steps:

• Saute beef in Spectrum Organic Extra Virgin Olive Oil over a high heat in a heavy bottom high sided pan. When browned all over remove and transfer to a plate.
• Season vegetables with Hain Pure Foods Iodized Sea Salt and pepper and saute until tender.
• Stir in Imagine Organic Beef Cooking Stock, wine, herbs, spices and beef. Bring to a boil, then reduce heat and simmer until beef is cooked through and tender about 20 minutes.