Beefstewwithwintervegetables 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.

WINTER VEGETABLE BEEF STEW

Steps:

• Pour dressing over stew meat in resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. to marinate.
• Cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Use slotted spoon to remove bacon from pan, reserving drippings in pan; drain bacon on paper towels.
• Add mushrooms and onions to reserved drippings; cook on medium-high heat 10 min. or until tender, stirring occasionally. Remove stew meat from marinade; add to saucepan with carrots, potatoes, tomatoes, broth and bacon. Discard bag and marinade.
• Bring stew to boil, stirring occasionally; cover. Simmer on low heat 1-1/2 hours or until beef is done and stew is thickened, stirring occasionally and uncovering for the last 15 min.

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.

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.

BEEF STEW WITH WINTER VEGETABLES

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 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.

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.

HEARTY WINTER VEGETABLE AND BEEF STEW (CROCK-POT)

Steps:

• Chop up potatoes, parsnips, turnips and carrots into 1 inch cubes. Don't chop them too small - you want big chunky veggies. (if you want, you can also add sweet potatoes or yams too!).
• Put the chopped potatoes, parsnips, turnips and carrots into the bottom of your crockpot, in that order.
• Chop up the beef into approximately 1 inch cubes, and then put it on top of the veggies.
• Squirt some Worcestershire sauce on top of the beef, and then sprinkle the steak spice and crushed garlic over top.
• Chop the onion into big chunks - do not separate the layers - and put them over top of the beef.
• Next cut up the green beans and celery into 1 inch long pieces, and put them on top of the onion.
• Throw the button mushrooms on the top (or you can use large mushrooms cut in half).
• Now mix the two cans of cream of mushroom soup and the 1/2 cup beef or vegetable broth together and dump it over top of the layers.
• Lastly, I put aluminum foil over top of my crockpot, and then the lid because my lid doesn't fit tightly. If you want this to cook up nicely, you don't want to let any of the heat out.
• Cook on low for approximately 6-8 hours.
• Before you eat, ladle out the liquid and put into a pot with the gravy thickener and make a gravy base for the stew (otherwise it will be more soupy).
• While you're making the gravy, throw the frozen peas into the crockpot and stir it up.
• When the gravy is ready, pour it back into the crockpot, stir it all up, and it's ready to be eaten!