California Beef Stew Recipes

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CALIFORNIA BEEF STEW



California Beef Stew image

My first attempt at beef stew (hard to believe). The reason I made it is my mother broke her wrist and she loves beef stew...and guess what? She loved it! So did I and my husband. We've made it again and again.

Provided by PJ Funnybunny

Categories     Stew

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 15

3 slices bacon, diced
2 lbs beef, stewing, cut in 1 1/2 inch chunks (note We used tenderloin for the beef. crazy, yes)
water
1 cup dry red wine, dry
1 beef bouillon cube, beef
2 garlic cloves, minced
1/2 small onion, minced
2 teaspoons salt
1/4 teaspoon thyme leaves
1 strip orange peel
18 small white onions, white, small
3/4 lb small white mushroom, white, small
2 tablespoons cornstarch
1 (10 ounce) package frozen green peas, green, frozen
1/2 cup black olives, black, pitted

Steps:

  • In 6 quart dutch oven over medium-high heat fry bacon until crisp and then push bacon to side of pan.
  • To drippings in pan, add stew meat and cook until well browned.
  • Stir in one cup water, wine and next six ingredients; heat to boiling.
  • Reduce heat to low; cover and simmer 2 1/2 hours or until meat is fork tender, stirring occasionally.
  • Meanwhile in a covered 2 quart saucepan over high heat, in about 1 inch boiling, salted water, cook onions ten minutes; add mushrooms and cook 4 more minutes and then drain.
  • Blend cornstarch and 3 tbsps. water; stir into stew and cook over medium heat, stirring until thickened.
  • Add onions, mushrooms, frozen peas and olives and cover.
  • Cook 10 minutes or until peas are fork tender.
  • Serve and enjoy!

Nutrition Facts : Calories 1265.1, Fat 111.1, SaturatedFat 45.5, Cholesterol 152.6, Sodium 1208.4, Carbohydrate 38.8, Fiber 8.6, Sugar 15.1, Protein 22

BEEF STEW



Beef Stew image

Food Network Kitchen's Beef Stew is a comforting slow-cooked dish filled with meat and veggies. This is a recipe you should always have on standby.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield about 4 to 6 main course servings

Number Of Ingredients 17

Vegetable oil, for searing
2 1/2 pounds beef chuck, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 medium onions, cut into 6ths
5 cloves garlic, crushed
1 tablespoon tomato paste
1/3 cup all-purpose flour, or to cover
10 cups cold water, or chicken or beef broth, homemade or low-sodium canned
6 sprigs parsley
6 sprigs fresh thyme
2 bay leaves
1 1/4 pounds medium red potatoes, quartered
4 medium carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
7 canned whole, peeled tomatoes, lightly crushed
2 to 3 teaspoons red wine vinegar, or to taste

Steps:

  • Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.
  • Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)
  • Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.
  • Copyright 2003 Television Food Network, G.P. All rights reserved

JAMAICAN-STYLE BEEF STEW



Jamaican-Style Beef Stew image

From Light & Tasty Feb/Mar 2008. Originally submitted by James Hayes of Ridgecrest, California.

Provided by Shelby Jo

Categories     Stew

Time 1h55m

Yield 5 serving(s)

Number Of Ingredients 19

1 tablespoon canola oil
1 tablespoon sugar
1 1/2 lbs boneless beef top sirloin steaks, cut into 3/4 inch cubes
5 plum tomatoes, finely chopped
3 large carrots, cut into 1/2 inch slices
3 celery ribs, cut into 1/2 inch slices
4 green onions, chopped
1/4 cup barbecue sauce
3/4 cup reduced-sodium beef broth
1/4 cup reduced sodium soy sauce
2 tablespoons steak sauce
1 tablespoon garlic powder
1 teaspoon dried thyme
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
1 tablespoon cornstarch
2 tablespoons cold water
hot cooked rice (optional) or mashed potatoes (optional)

Steps:

  • In a dutch oven, heat oil over medium-high heat.
  • Add sugar; cook and stir for 1 minute or until lightly browned.
  • Add beef and brown on all sides.
  • Stir in the vegetables, broth, barbecue sauce, soy sauce, steak sauce, and seasonings.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 1 to 1 1/4 hours or until meat and vegetables are tender.
  • Combine cornstarch and water until smooth; stir into stew.
  • Bring to a boil and stir for 2 minutes or until thickened.
  • Serve with rice or potatoes if desired.

Nutrition Facts : Calories 288.7, Fat 8.7, SaturatedFat 2.3, Cholesterol 81.7, Sodium 665.9, Carbohydrate 19.5, Fiber 3.2, Sugar 10.4, Protein 32.4

ALL-AMERICAN BEEF STEW



All-American Beef Stew image

My mother was born and raised in Japan and wasn't familiar with many American dishes when she married my father and moved to the States. This is one of the recipes her mother-in-law handed down to her. -Frances Aldal, Antelope, California

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 17

3/4 cup all-purpose flour, divided
1/2 teaspoon seasoned salt
1/2 teaspoon pepper, divided
2 pounds beef stew meat, cut into 1-inch cubes
1 tablespoon olive oil
4-1/2 cups water, divided
1 large onion, halved and sliced
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon ground allspice
1 bay leaf
4 medium potatoes, cubed
6 medium carrots, sliced

Steps:

  • Place 1/2 cup flour, seasoned salt and 1/4 teaspoon pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat., In a Dutch oven, brown meat in oil in batches. Remove and set aside. Add 4 cups water to the pan, stirring to loosen browned bits. Add the onion, Worcestershire sauce, lemon juice, garlic, sugar, salt, paprika, allspice, bay leaf and remaining pepper. Return beef to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in potatoes and carrots. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat and vegetables are tender. , Combine remaining flour and water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf.

Nutrition Facts : Calories 324 calories, Fat 10g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges

CALIFORNIA OXTAIL STEW



California Oxtail Stew image

This is a simple oxtail stew I've made every year for my daughter's birthday since she was four (she's 26 now). I never really found a recipe for it - so I made it up myself. It's rich with a little red wine and pearl barley.

Provided by Roni Bell

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h50m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil, or to taste
3 pounds beef oxtails, cut into 1 1/2-inch pieces, or more to taste
½ cup red wine
1 quart vegetable broth
1 cup water
1 quart beef broth
⅓ cup pearl barley
3 cloves garlic, minced, or to taste
2 bay leaves
2 dashes hot sauce
salt and ground black pepper to taste
1 pound baby carrots
½ cup chopped shallots
½ cup chopped celery

Steps:

  • Heat olive oil in a Dutch oven. Add oxtails and cook until browned, 3 to 5 minutes per side. Use tongs or a slotted spoon to transfer oxtails to a plate. Pour red wine into the Dutch oven; scrape any browned bits off the bottom with a wooden spoon.
  • Return oxtails to the Dutch oven and add vegetable broth. Bring to a boil. Simmer until flavors combine, about 90 minutes. Add 1 cup water, if needed, to keep the oxtails covered.
  • Add beef broth, barley, garlic, bay leaves, hot sauce, salt, and pepper. Simmer until barley softens, about 30 minutes. Add carrots, shallots, and celery. Continue simmering until oxtails and carrots are tender, about 30 minutes more.

Nutrition Facts : Calories 439.2 calories, Carbohydrate 20.6 g, Cholesterol 124.8 mg, Fat 20.8 g, Fiber 4.9 g, Protein 39.4 g, SaturatedFat 7.2 g, Sodium 1149.9 mg, Sugar 6.4 g

BEEF STEW



Beef Stew image

Provided by Suzan Colón

Yield Serves 4-6

Number Of Ingredients 12

1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 pounds stew beef, cubed
3 teaspoons olive oil or butter
1 bay leaf
1 clove garlic, smashed
1 beef stock cube
1 pound small onions
6 carrots, sliced
3 medium-size potatoes, quartered
1 package frozen peas

Steps:

  • Mix flour, salt, and pepper in a bowl and coat each piece of beef with it. Heat olive oil or butter in a heavy pot or Dutch oven and brown the meat over moderate heat. Remove meat as necessary to brown remaining meat. Return all meat to the pot. Dissolve beef stock cube in 2 cups boiling water and add to pot with meat. Add bay leaf and garlic and bring to a boil. Lower heat, cover, and simmer slowly until the meat is tender. Add onions, carrots, and potatoes; stir to mix ingredients, and cook for 10 minutes. Add peas, and continue simmering until the meat and vegetables are tender, about 20 minutes.

HEARTY SPANISH BEEF STEW



Hearty Spanish Beef Stew image

I took two of my favorite Cuban dishes, ropa vieja, and picadillo, to create this Spanish beef stew. Serve with cooked rice if desired.

Provided by thedailygourmet

Categories     Beef Stew

Time 2h30m

Yield 4

Number Of Ingredients 17

2 tablespoons olive oil, divided
1 medium red bell pepper, chopped
½ medium onion, finely chopped
3 cloves garlic, finely minced
1 (15 ounce) can diced tomatoes
2 tablespoons all-purpose flour
1 ½ teaspoons smoked paprika
1 ½ teaspoons sweet paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon pepper
1 pound beef stew meat
1 tablespoon butter
2 cups water
2 tablespoons red wine vinegar
¼ cup chopped pimento-stuffed green Manzanilla olives

Steps:

  • Heat 1 tablespoon oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic. Cook until onions are tender and start to caramelize around the edges, about 5 minutes. Add diced tomatoes.
  • Combine flour, smoked paprika, sweet paprika, oregano, cumin, salt, and pepper in a resealable plastic bag. Add beef stew meat and shake to coat.
  • Heat remaining oil and butter in a skillet over medium-high heat and brown coated beef on all sides, 3 to 5 minutes per side.
  • Transfer browned stew meat to the Dutch oven. Add water and vinegar; stir to combine. Cook over low heat for 1 1/2 hours.
  • Remove the lid and add olives. Cook stew for an additional 30 minutes. Adjust seasonings to taste.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 12.2 g, Cholesterol 67.4 mg, Fat 17.6 g, Fiber 2.4 g, Protein 23.1 g, SaturatedFat 5.4 g, Sodium 741.6 mg, Sugar 4.5 g

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