Chilly Night Stew Recipes

CHILLY NIGHT BEEF STEW

Chilly Night Beef Stew image

Hearty and comforting any time of the year, this healthy slow-cooked stew is one of our favorites. -Janine Talbot, Santaquin, Utah

Provided by Taste of Home

Categories Dinner

Time 9h

Yield 10 servings.

Number Of Ingredients 19

Ingredients

6 tablespoons all-purpose flour
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
2 pounds beef stew meat
1/4 cup olive oil
4 medium potatoes, peeled and cubed
6 medium carrots, sliced
2 medium onions, halved and sliced
4 celery ribs, sliced
2 cans (14-1/2 ounces each) beef broth
2 cans (11-1/2 ounces each) V8 juice
2 teaspoons Worcestershire sauce
6 garlic cloves, minced
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon paprika
6 tablespoons cornstarch
1/2 cup cold water

Steps:

Combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat., Brown beef in oil in batches in a large skillet. Transfer meat and drippings to a 6-qt slow cooker. Add the potatoes, carrots, onion and celery. Combine the broth, juice, Worcestershire sauce, garlic, bay leaves, thyme, basil, paprika and remaining salt and pepper; pour over top., Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Discard bay leaves.

Nutrition Facts : Calories 310 calories, Fat 12g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 874mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 4g fiber), Protein 21g protein.

HEARTY WINTER STEW

Hearty Winter Stew image

A surprisingly delicious stew made with simple winter vegetables and seasoned with a half-dozen herbs.

Provided by stronglive1

Categories 100+ Everyday Cooking Recipes Vegetarian Soups and Stews Stew

Time 40m

Yield 6

Number Of Ingredients 17

Ingredients

3 cups water
1 (16 ounce) can cannellini beans, drained and rinsed
5 medium carrots, peeled and sliced
5 cloves garlic, sliced
2 stalks scallions, minced
1 cup quick-cooking barley
1 pinch dried dill weed, or to taste
1 pinch dried marjoram, or to taste
1 pinch ground thyme, or to taste
1 pinch celery salt, or to taste
1 pinch dried savory, or to taste
1 pinch dried rosemary, or to taste
dried carrot greens to taste
salt to taste
1 (10 ounce) package frozen Brussels sprouts
4 leaves collard greens - rinsed, trimmed, and chopped
1 tablespoon pine nuts

Steps:

Combine 1 cup water, cannellini beans, carrots, garlic, and scallions in a large pot. Cover and bring to a boil. Add barley and remaining water. Stir in dill, marjoram, thyme, celery salt, savory, rosemary, carrot greens, and salt. Cover and return to a boil. Reduce heat and cook until barley is tender, 10 to 12 minutes.
Stir in Brussels sprouts, collard greens, and pine nuts. Taste and adjust seasonings.
Let simmer until Brussels sprouts are hot, 5 to 10 minutes. You can let simmer longer to let the flavors meld, adding more water if desired or needed, though the consistency should be thick.

Nutrition Facts : Calories 229.3 calories, Carbohydrate 44.8 g, Fat 2.2 g, Fiber 12.8 g, Protein 10.2 g, SaturatedFat 0.4 g, Sodium 263.8 mg, Sugar 3 g

ALL PUMPKINS' NIGHT STEW

All Pumpkins' Night Stew image

This is a traditional German Stew served for Halloween. Its hearty flavors go perfect with the chilly nights of the harvest festival. Serve the stew in bowls with a quartered beet egg on top. Beet eggs are hard-cooked eggs prepared in a vinegar and beet juice mixture to add a sweet flavor and purple color to the eggs.

Provided by TasteKing

Categories Soups, Stews and Chili Recipes Stews Beef

Time 3h30m

Yield 12

Number Of Ingredients 17

Ingredients

3 tablespoons canola oil, divided
1 clove garlic, minced
2 onions, chopped
2 ½ pounds beef stew meat, cut into 1 1/2 inch cubes
1 teaspoon salt
2 teaspoons pepper
2 tablespoons caraway seed
1 tablespoon all-purpose flour
7 cups beef broth
2 bay leaves
1 tablespoon white sugar
1 teaspoon nutmeg
3 large potatoes, peeled and cubed
3 large carrots, peeled and chopped
1 tablespoon cornstarch
¼ cup water
¼ cup chopped fresh parsley

Steps:

Heat 1 tablespoon canola oil in a Dutch oven over medium-high heat. Stir in garlic and onion, and cook until softened and translucent; remove from pan. Pour 2 tablespoons canola oil into Dutch oven. While this heats, mix the beef with salt and pepper. Sear the beef in batches until browned all over, about 5 minutes.
Stir in caraway seeds and flour, cook until flour is incorporated and the caraway seed is fragrant, about 1 minute. Pour in beef broth; add bay leaves, sugar, nutmeg, and onion mixture. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours.
Stir in the potatoes and carrots; continue cooking until the vegetables are tender, about 30 minutes. Stir together the cornstarch and water; stir into the stew along with the parsley. Simmer until thickened, about 5 minutes.

Nutrition Facts : Calories 379.5 calories, Carbohydrate 22.8 g, Cholesterol 63.3 mg, Fat 22.4 g, Fiber 3.5 g, Protein 21.5 g, SaturatedFat 7.9 g, Sodium 726.8 mg, Sugar 3.5 g