Change Of Plans Beef Stew Recipes
CLASSIC BEEF STEW
This easy beef stew recipe is my favorite. The rich beef gravy helps the hearty flavor of the potatoes and carrots to come through. It's the perfect homemade dish for a blustery winter day. -Alberta McKay, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 245 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 751mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
THE BEST BEEF STEW
Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 19
Steps:
- In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.
Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
"CHANGE OF PLANS" BEEF STEW
I came up with this recipe when I had some stewing beef to use up, but DH forgot to bring home the carrots I would have used in "regular" stew with potatoes. The result? A surprisingly easy and tasty alternative that I may go for even when I do have "regular" stew ingredients in the house. This would be delicious with mushrooms, which I didn't have at the time either, with a side of warm garlic bread...time to go stock my pantry!
Provided by Floofies
Categories Stew
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and saute until softened, 2-3 minutes.
- Add the beef and Worcestershire sauce and cook, stirring until browned on all sides.
- Add the red and green peppers and zucchini and cook until softened, 3 minutes more.
- Add both cans of tomatoes, italian seasoning, chili flakes and salt and pepper. Bring to a boil and reduce heat to medium-low. Cook partially covered for 2 hours or until meat is tender. The mixture should be bubbling gently. Stir occasionally.
- After 2 hours, add the beef broth and rice. Return to bubbling gently. Cover completely and let simmer 30 minutes more.
- Spoon into bowls and sprinkle with parmesan cheese, if desired.
- Enjoy!
Nutrition Facts : Calories 457.4, Fat 18.5, SaturatedFat 5.9, Cholesterol 65.9, Sodium 851, Carbohydrate 45.9, Fiber 6, Sugar 14.8, Protein 29
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