Cozy Beef Stew Recipes

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COZY BEEF STEW RECIPE



Cozy Beef Stew Recipe image

Cozy Beef Autumnal Stew is the perfect thing for a cold day. This beef stew borrows flavors from lomo saltado and is on a bed of cauliflower mash.

Provided by Adrianna Adarme

Categories     Dinner

Time 1h15m

Number Of Ingredients 20

1 1/2 pounds cubed beef stew meat
Kosher salt
2 tablespoons all-purpose flour ((you could also use gluten-free flour is you like))
2 tablespoons olive oil
1 yellow onion (peeled and diced)
2 tablespoons tomato paste
1 tablespoon ground cumin
2 teaspoon ground sweet paprika
1 teaspoon ground coriander
1/2 teaspoon dried oregano
4 garlic cloves (peeled and minced )
1/4 cup soy sauce
1 1/2 cups beef broth
1 delicata squash (cut in half lengthwise, seeds scooped out and sliced into moon shape-slices (about 1-inch thick) )
1 pound of small baby potatoes
1 head of cauliflower (florets removed)
2 tablespoons unsated butter
Kosher salt (to taste)
Freshly ground black pepper (to taste)
Micro greens or minced Italian parsley (as garnish)

Steps:

  • Sprinkle the cubed up stew meat with salt on both sides. Next, add a bit of flour to a shallow plate and dip each piece of meat into the flour, dusting off any excess.
  • Add a few tablespoons of oil to the bottom of the pan. Turn to the sauté function. When hot, add the pieces of meat, in batches, until browned on each side, about 2 minutes per side. Remove and repeat until you've worked through the meat. This took me about 15 minutes.
  • Add an additional teaspoon or two of oil, if needed. Next, add the onion, tomato paste, cumin, paprika, coriander, dried oregano and a few pinches of salt. Mix together until onions are slightly softened, about 3 minutes. Mix in the garlic and then pour in the soy sauce and using a spoon, scrape the bottom of the pan, getting up any bits.
  • Pour in the beef broth and add the reserved cubes of stew meat. Cover the Instant Pot with its lid. Use the manual setting and put to 15 minutes. Allow to come to pressure and cook for 15 minutes. When it's done, use the quick release for pressure and carefully remove the lid. Give the broth a taste (be careful it'll be hot!) and add any salt if needed. I added about 1/2 teaspoon. Add the delicata squash and potatoes. Place the lid on top and set Instant Pot to 10 minutes. When done, use quick release and serve over cauliflower mash.
  • Sprinkle the cubed up stew meat with salt on both sides. Next, add a bit of flour to a shallow plate and dip each piece of meat into the flour, dusting off any excess.
  • Place a large Dutch oven over medium heat. Add a few tablespoons of oil to the bottom of the pan. When hot, add the pieces of meat, in batches, until browned on each side, about 2 minutes per side. Remove and repeat until you've worked through the meat. This took me about 15 minutes.
  • Add an additional teaspoon or two of oil, if needed. Next, add the onion, tomato paste, cumin, paprika, coriander, dried oregano and a few pinches of salt. Mix together until onions are slightly softened, about 5 to 7 minutes. Mix in the garlic and then pour in the soy sauce and using a spoon, scrape the bottom of the pan, getting up any bits.
  • Pour in the beef broth and add the meat back to the pot. Bring the pot to a gentle boil and then immediately bring the heat down to medium-low. Cover the pot and simmer for about 2 to 3 hours, adding a bit more broth if needed. At the 2 hour mark, add the delicata squash and potatoes and cook for an additional 1 hour, or until the potatoes are tender. Give the sauce a taste (it'll be hot) and add any additional salt, if needed. Serve over cauliflower mash.
  • Bring a large pot of water to a boil. Drop in the cauliflower florets and cook until very tender, about 5 to 6 minutes. Drain and run the cauliflower under cold water. To a high-powered blender (such as a Vitamix), add the ghee and then top with the cauliflower. Pulse until mostly smooth, about 1 minute, stopping and scraping down the sides as needed. Pulse on high for about 2 minutes, until silky smooth, adding a teaspoon or two of ghee, if needed. Add salt and pepper to taste and blend once more until combined.
  • When the pot roast is ready, pour the cauliflower in a pot and warm over low heat. Divide between bowls and top with a spoonful of the stew. Garnish with microgreens or minced Italian parsley.

Nutrition Facts : Carbohydrate 19 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, Sodium 882 mg, Fiber 3 g, Sugar 5 g, Calories 152 kcal, ServingSize 1 serving

COZY CLASSIC BEEF STEW



Cozy Classic Beef Stew image

This Classic Beef Stew has a flavorful, savory broth, tender fall-apart beef and hearty veggies to keep you cozy this winter! Beef Stew is just such a classic dish, and for good reason. There's really nothing better than serving up a bowl with a crusty piece of bread to soak up all that delicious broth!

Provided by Silvie

Categories     Main Course

Time 2h10m

Number Of Ingredients 18

1.5 lbs beef stew meat (chuck or round)
2 tbsp all-purpose flour or arrowroot starch
1 tbsp tomato paste
1/4 cup red wine (or sub for an additional 1/4 cup of broth)
4 large carrots, chopped into 1-2 inch chunks
1 roughly chopped white onion
4 cloves minced garlic
1 lb baby gold potatoes, cut into halves or quarters (make all pieces equal-sized)
1 tsp salt
1/2 tsp black pepper
1 tbsp Italian or Tuscan seasoning blend
1 tsp smoked paprika
1 tsp dried oregano
1 tbsp fresh thyme (or sub 1 tsp dried)
1.5 cups beef or vegetable broth
2 tbsp balsamic vinegar
2 tbsp worcestershire sauce
1 cup frozen peas

Steps:

  • Heat a large pot or Dutch oven over medium heat for a few minutes. To a large bowl, add the beef stew meat and pat dry with a paper towel. Coat with the 2 tbsp flour or arrowroot starch.
  • Add a couple tbsp of oil to the pot, allow to heat for another 30 seconds and then add the meat. Spread in an even layer and allow to brown (don't stir too much) on all sides.
  • Add the tomato paste and stir to coat. Cook for 30 seconds and then add the wine. Scrape the bottom of the pot to deglaze and release all browned bits.
  • Add the rest of the ingredients except green peas: vegetables, seasonings, liquids. Stir.
  • Cover and turn to low and simmer for at least 2 hours, stirring occasionally.
  • Taste for seasoning adjustments, and add the peas and cook another couple of minutes until peas are warmed through. Serve with crusty bread and butter!
  • Heat a large pot or Dutch oven over medium heat for a few minutes. To a large bowl, add the beef stew meat and pat dry with a paper towel. Coat with the 2 tbsp flour or arrowroot starch.
  • Add a couple tbsp of oil to the pot, allow to heat for another 30 seconds and then add the meat. Spread in an even layer and allow to brown (don't stir too much) on all sides.
  • To the slow-cooker, add the browned beef and the rest of the ingredients except the green peas. Stir to combine.
  • Cook on high for 4 hours or low for 6-8.
  • At the end of cook time, add the green peas and cook for 5-10 minutes.

OLD-FASHIONED BEEF STEW



Old-Fashioned Beef Stew image

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

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

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

COZY COTTAGE BEEF STEW SOUP



Cozy Cottage Beef Stew Soup image

It's a delicious blend of tender beef and vegetables, with just the right amount of thick, flavorful broth to tie everything together. Add a loaf of crusty bread, and you have a perfect meal for on the run (microwaves great!) or for sitting down together and sharing the day's events.

Provided by Cat

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 6h20m

Yield 8

Number Of Ingredients 17

¾ pound beef stew meat, cut into 1 inch cubes
2 onions, diced
3 cloves garlic, minced
1 large stalk celery, minced
2 carrots, finely chopped
¼ pound green beans, cut into 1 inch pieces
8 ounces fresh mushrooms, coarsely chopped
3 potatoes, peeled and diced
1 (14.5 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1 bay leaf
½ teaspoon ground black pepper
½ teaspoon dried thyme
¼ teaspoon dried marjoram
2 (14.5 ounce) cans fat-free chicken broth
½ cup all-purpose flour
2 (10.5 ounce) cans beef consomme

Steps:

  • In a slow cooker, combine beef, onions, garlic, celery, carrots, green beans, mushrooms, and potatoes. Pour in the tomatoes and tomato sauce. Season with bay leaf, pepper, thyme, and marjoram. Stir together chicken broth and flour. Pour chicken broth mixture and beef consomme into slow cooker, and stir.
  • Cover, and cook on Low 6 to 10 hours. Remove bay leaf before serving.

Nutrition Facts : Calories 293.1 calories, Carbohydrate 33.4 g, Cholesterol 37 mg, Fat 8.4 g, Fiber 4.7 g, Protein 22.4 g, SaturatedFat 3.2 g, Sodium 813.5 mg, Sugar 4.4 g

COZY BEEF STEW



Cozy Beef Stew image

I put this on the stove, and sit in front of the fireplace, and enjoy the cool and rainy Seattle Winter. It is hot and salty and rich. This recipe makes an enormous soup. I generally eat some and then freeze the rest.

Provided by Kendra PeloJoaquin

Categories     Stew

Time 1h25m

Yield 20 serving(s)

Number Of Ingredients 16

3 lbs select steak
flour
3 tablespoons butter
5 small carrots or 3 large carrots
1 medium turnip
1 large yellow onion
0.5 (12 ounce) bottle dark beer (porter or stout are best, Attention Folks who don't cook with Booze Beer is NOT a NECESSARY INGREDIE)
5 cups grain (I use a combination of Millet, Bulgar, Buckwheat or Barley...nice hearty grains that take a long tim)
1 gallon beef bouillon
1 (28 ounce) can crushed tomatoes
salt
pepper
thyme
sage
catsup
2 bay leaves

Steps:

  • Cube the steak, removing the fat if you like a"leaner" meal.
  • Chop the onion.I usually cut it into large chunks because the onion will sit in boiling water for a long time.
  • Saute the Onion in 1 tbs of butter.When it is done, dump it into the biggest stock pot you got.
  • While the onions cook, dredge the cubed meat in flour with a little salt, cracked pepper, sage and thyme in it.
  • Fry the steak quickly in the rest of the butter.You want to brown the meat slightly on all sides.
  • This is when I add the beer.It adds some sugar, so if you don't want to add beer use some other sweetener.More carrots, or some molasses works well.
  • Pour a gallon of beef boullion into the big old stock pot.(I use beef boullion paste with boiling water. You can use cubes, or cans.) Add to the water 1 carrot.Heat the water on high until it's boiling.
  • Chop (into sizable pieces) the turnip, and carrots.
  • When the water boils, in go the veggies, some pepper, a couple of tablespoons of catsup, the can of tomatoes, thyme, bay leaves and the grain.
  • When the soup boils again, turn it down and let it simmer for at least an hour.
  • I like to add some freshly pressed garlic right before I serve it, not everyone does.
  • I also like to serve it with a crouton on top.(Put the soup into oven proof bowls with a thick slice of hearty bread on top of each, w/ cheese on top. Heat the bowls in the oven until the bread is toasted and the cheese is melty.).

Nutrition Facts : Calories 256.3, Fat 14.8, SaturatedFat 6.2, Cholesterol 50.9, Sodium 1167, Carbohydrate 8, Fiber 1.1, Sugar 2.8, Protein 21.5

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