COMPANY STEW
Originally this recipe was from a small restaurant in an industrical area of KC, MO. My aunt worked in the area and went there to eat often. One day a week they made this stew and always sold out. Just before they retired they told my aunt how it was made. We came up with this in the 60s and still make it often. It was made...
Provided by Martha Benner
Categories Beef
Time 9h
Number Of Ingredients 15
Steps:
- 1. Mix all ingredients (except potatoes). Put into a covered heavy roaster pan.
- 2. Cook 6 to 7 hours in a 250 degree oven. Add potatoes the last two hours if you want them in your stew.
- 3. If using a slow cooker I mix all ingredients and put into the cooker and cook for 8 hours on low.
- 4. Is also very good served over wild rice, noodles or just eat along with your favorite biscuits or cornbread.
COMPANY STEW
This is our favorite stew recipe at our house. We call it Beef Stroganoff - but it doesn't follow the traditional. We serve it with Uncle Ben's Original Recipe Wild Rice Mix. The original recipe does not call for sour cream - but I add it just before serving - which is why we call it beef stroganoff at our house. I have also made this in the crock pot.
Provided by DebS 2
Categories Meat
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix soups and sherry and heat through.
- Put beef cubes in large casserole and pour sauce over and stir.
- Bake at 325 degrees for 2 hours.
- Add mushrooms
- Bake 1 additional hour.
- Add the sour cream just prior to serving.
Nutrition Facts : Calories 257.1, Fat 7.8, SaturatedFat 4.5, Cholesterol 19.9, Sodium 117.9, Carbohydrate 9.5, Fiber 0.8, Sugar 4.4, Protein 3.3
ULTIMATE BEEF STEW
Ina Garten couldn't possibly have known when she started working on her latest cookbook how much we'd all need comfort food right now. She came up with the concept for Modern Comfort Food more than two years ago, figuring the book would arrive just before the presidential election and that we might be a bit stressed. "Little did I know that 2020 would bring so much more," she says. "Right now I think we just want really simple comforting foods that make us feel good." In many ways, the book seems meant to be. "It was the easiest one I've ever written. I tend to gravitate toward comfort food anyway, and I found that the book just flowed in a way I don't ever remember." Many of the recipes are the culmination of years of experimentation and taste memories. This beef stew was inspired by the takeout stews Ina and Jeffrey ate in their tent when they camped outside Paris in the spring and summer of 1971. "Over the years I learned a lot about what makes beef stew really delicious," she says. "A nice red wine, short ribs instead of chuck. It's a classic recipe, just done in a more modern way."
Provided by Ina Garten
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 300˚ F.
- Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
- Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
- Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
- Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
- Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.
PARKER'S BEEF STEW
Provided by Ina Garten
Categories main-dish
Time P1DT2h35m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.
- The next day, preheat the oven to 300 degrees F.
- Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.
- Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F.
- Before serving, stir in the frozen peas, season to taste, and serve hot.
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
OLD-FASHIONED BEEF STEW
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams
CLASSIC BEEF STEW
From the inviting aroma to the hearty taste, every bite of this beef stew recipe promises warmth, comfort and satisfaction. When a pot of beef stew is simmering away on your stovetop, it's clear to everyone that a great meal is in the making.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h45m
Yield 4
Number Of Ingredients 14
Steps:
- In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
- Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
- Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
- In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.
Nutrition Facts : Calories 350, Carbohydrate 24 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 4 g, TransFat 1/2 g
COMPANY BEEF STEW
Make and share this Company Beef Stew recipe from Food.com.
Provided by Judy from Hawaii
Categories Stew
Time 2h50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Brown beef cubes in hot oil in a large skillet.
- Add onions, tomatoes, tapioca, beef broth, garlic, parsley, salt, pepper, and bay leaf.
- Bring mixture to a boil.
- Turn into a 3 quart casserole& cover.
- Bake at 350F for one hour, 30 minutes or until meat is tender.
- Add carrots, potatoes, and celery.
- Continue baking for one more hour or till vegetables are tender.
Nutrition Facts : Calories 407.9, Fat 11.8, SaturatedFat 3.4, Cholesterol 96.8, Sodium 1518.4, Carbohydrate 39.7, Fiber 5.7, Sugar 12.9, Protein 38
More about "company stew recipes"
COMPANY BEEF USING STEW MEAT - THE FARMWIFE COOKS
From farmwifecooks.com
4.1/5 (44)Category Main, Main Course, Main DishServings 4Estimated Reading Time 1 min
BEEF STEW RECIPES
From allrecipes.com
COMPANY BEEF STEW RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Servings 6
- Combine first 8 ingredients in a shallow dish or heavy-duty zip-top plastic bag. Combine wine and oil; pour over meat mixture. Cover or seal, and chill 1 hour. Drain well, reserving marinade.
- Cook bacon in a Dutch oven until crisp; remove bacon, reserving drippings in pan. Drain bacon on paper towels; place in a zip-top plastic bag, and freeze.
- Brown beef in reserved drippings. Drain and return to pan; sprinkle with flour, and cook, stirring constantly, 1 to 2 minutes. Add reserved marinade and broth; bring to a boil.
- Bake, covered, at 300° for 1 hour and 30 minutes or until beef is tender. Add carrots and onions; bake 30 more minutes.
BEST STEW RECIPES — EASY IDEAS FOR SLOW COOKED STEWS - DELISH
From delish.com
BEEF STEW RECIPE {HOMEMADE & FLAVORFUL} - SPEND WITH PENNIES
From spendwithpennies.com
OLD FASHIONED BEEF STEW - THE DARING GOURMET
From daringgourmet.com
BEST EVER BEEF STEW RECIPE - HOW TO MAKE BEEF STEW - DELISH
From delish.com
THE BEST BEEF STEW (STOVETOP VERSION) - THE COUNTRY COOK
From thecountrycook.net
CHORIZO CHICKPEA STEW (QUICK!) | RECIPETIN EATS
From recipetineats.com
SLOW COOK BEEF STEW - THE LITTLE POTATO COMPANY
From littlepotatoes.com
COMPANY’S COMING – SIMPLY GOOD FOOD
From companyscoming.com
21 BEST STEW RECIPES - COMFORTING STEWS FOR WINTER
From thepioneerwoman.com
STEW RECIPES | JAMIE OLIVER
From jamieoliver.com
FATHER TIM'S COMPANY STEW | PITTSBURGH POST-GAZETTE
From post-gazette.com
COMPANY STEW | MRFOOD.COM
From mrfood.com
SLOW COOKER BEEF STEW - DAMN DELICIOUS
From damndelicious.net
THE BEST BEEF STEW RECIPE | CLASSIC BEEF DINNERS | DAMN DELICIOUS
From damndelicious.net
BEEF STEW | MCCORMICK
From mccormick.com
44 EASY STEW RECIPES- THE BOSSY KITCHEN
From thebossykitchen.com
FISH STEW WITH PACIFIC COD AND COCONUT MILK | WILD ALASKAN …
From wildalaskancompany.com
FATHER TIM'S COMPANY STEW RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
30 EASY STEW RECIPES FOR A COZY WINTER DINNER - INSANELY GOOD
From insanelygoodrecipes.com
10 COMPANY-WORTHY DINNERS | MYRECIPES
From myrecipes.com
FATHER TIM'S COMPANY STEW RECIPE BY CHEF.FOODIE | IFOOD.TV
From ifood.tv
BEST EVER ONE POT BEEF STEW - THE BUSY BAKER
From thebusybaker.ca
THE ULTIMATE BEEF STEW RECIPE | CANADIAN LIVING
From canadianliving.com
20 TOP TO TOE WARMING WINTER STEWS AND CASSEROLES - THE SPRUCE …
From thespruceeats.com
38 BEST STEW RECIPES FOR COLD-WEATHER DINNERS - FOOD52
From food52.com
IRISH BEEF AND GUINNESS STEW | RECIPETIN EATS
From recipetineats.com
THE 10 BEST STEW RECIPES | FOOD | THE GUARDIAN
From theguardian.com
BEEF STEW RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
35 STEW RECIPES TO MAKE ANY NIGHT OF THE WEEK - TASTE …
HOW TO MAKE BEEF STEW - PILLSBURY.COM
From pillsbury.com
THE 35 BEST STEW RECIPES - GYPSYPLATE
From gypsyplate.com
BEEF STEW RECIPES - BBC FOOD
From bbc.co.uk
MAURA'S COMPANY STEW - BIGOVEN.COM
From bigoven.com
BEEF STEW RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
12 BEST RECIPES USING STEW BEEF CUBES (EASY BEEF STEW MEAT DISHES)
From aspectacledowl.com
BROWN STEW PORK SHOULDER RECIPE - NYT COOKING
From cooking.nytimes.com
OUR 15 BEST STEW RECIPES OF ALL TIME ARE THE PERFECT …
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love