Creamy Beef Stew Recipes

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CREAMY MUSTARD BEEF STEW



Creamy Mustard Beef Stew image

Provided by Kate Jackson

Categories     Dinner

Time 2h

Number Of Ingredients 11

4 slices bacon, chopped
1 pound beef chuck, cut into cubes
1/2 cup flour
Salt and pepper
6 shallots, peeled and cut in half
6 carrots, peeled and cut into 1 inch chunks
2 tablespoons tomato paste
1 1/2 cups chicken broth
2 tablespoons Dijon mustard
2 tablespoons heavy cream
Chopped fresh parsley for garnish

Steps:

  • Cook bacon over medium high heat in a Dutch oven or other heavy pot. Scoop out and drain on paper towels, leaving the drippings in the pot.
  • Shake beef in a plastic bag with flour, a pinch of salt and a pinch of pepper. Add to pot and cook over medium high heat until browned.
  • Add shallots, carrots and tomato paste and stir. Pour in broth and simmer for 90 minutes.
  • Stir in cooked bacon, mustard and cream. Serve with a scattering of parsley.

Nutrition Facts : Calories 430 calories, Sugar 11 g, Sodium 895.8 mg, Fat 21.3 g, SaturatedFat 8.5 g, TransFat 0.5 g, Carbohydrate 27.6 g, Fiber 5 g, Protein 31.8 g, Cholesterol 103.6 mg

BEEF STEW WITH CREAM BISCUITS



Beef Stew with Cream Biscuits image

Provided by Aida Mollenkamp

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 24

2 tablespoons all-purpose flour
3/4 teaspoon ground cayenne
1 tablespoon kosher salt, plus more for seasoning
1 teaspoon finely ground black pepper, plus more for seasoning
2 pounds beef stew meat, cut into 1-inch pieces
2 tablespoons vegetable oil
1 medium yellow onion, finely chopped
5 medium carrots (about 12 ounces), cut into 1-inch pieces
5 celery ribs (about 1/2 pound), cut into 1-inch pieces
6 medium garlic cloves, finely chopped
2 tablespoons tomato paste
1 tablespoon minced fresh thyme leaves
1 medium bay leaf
3/4 cup dry red wine
1 pound red potatoes, cut into 1-inch pieces
2 cups beef broth
1/3 cup minced fresh Italian parsley leaves
1 1/2 cups all-purpose flour
1/2 cup finely ground cornmeal
1 tablespoon minced fresh thyme leaves
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/3 cups heavy cream, plus more for brushing tops

Steps:

  • In a small bowl, mix the flour, cayenne, and the salt and pepper until evenly combined. Pat the meat dry, then sprinkle with the flour mixture and toss to coat.
  • Heat 1 tablespoon of the oil in a 4-quart Dutch oven (or oven-ready saucepan) over medium-high heat. When the oil shimmers, add half of the meat and sear until brown on all sides, about 5 to 6 minutes. Remove to a plate and repeat with the remaining meat.
  • Add the remaining 1 tablespoon of the oil and reduce the heat to medium. Add the onions, carrots, and celery. Season with salt and pepper, to taste, and cook, stirring occasionally, until the vegetables are brown, about 5 minutes.
  • Heat oven to 325 degrees F and arrange a rack in the middle.
  • Add the garlic, tomato paste, thyme, and bay leaf and stir to coat. Stir in the wine and scrape up any browned bits stuck to the bottom. Add the potatoes and stir to coat.
  • Add the meat and any accumulated juices, and the beef broth. Bring to a boil over high heat, then reduce the heat to a simmer. Cover the stew with a lid and transfer to oven. Cook until the beef is knife tender, about 1 1/2 hours.
  • When beef is almost ready, make the biscuits. In a medium bowl, whisk together the flour, cornmeal, thyme, sugar, baking powder, and salt until evenly combined. Stir in the cream until a loose dough forms. Lightly flour a clean work surface, turn the dough out onto the surface, and knead briefly until smooth, about 30 seconds. Pat into a 1-inch thick circle and cut into 8 wedges.
  • Increase the oven to 400 degrees F. Remove the stew from the oven. Uncover the stew, and stir in the parsley. Top the stew with the biscuits and brush with a little cream. Return the pot to the oven bake until the tops are crispy and golden brown, about 30 to 35 minutes. Remove from the oven and serve immediately.

CLASSIC, HEARTY BEEF STEW



Classic, Hearty Beef Stew image

This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!

Provided by Matthew Francis

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h35m

Yield 8

Number Of Ingredients 20

1 (2 pound) boneless beef round steak, cut into 1-inch cubes
kosher salt and cracked black pepper to taste
¼ cup all-purpose flour
1 tablespoon smoked paprika
1 tablespoon canola oil
3 cups chopped onion
6 cloves garlic, minced
4 tablespoons tomato paste
2 cups dry red wine
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon herbes de Provence
3 bay leaves
2 cups beef broth, or more as needed
1 tablespoon Worcestershire sauce
3 cups chopped carrots
3 cups cubed Yukon Gold potatoes
1 cup fresh peas
1 ½ teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
  • Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
  • Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
  • Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
  • Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
  • Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g

EASY AND HEARTY SLOW COOKER BEEF STEW



Easy and Hearty Slow Cooker Beef Stew image

A hearty warm meal waiting for you when you get home, full of tender beef, potatoes, and carrots in a rich flavorful sauce. Comfort food at its best! Serve with warm bread or rolls.

Provided by to1drland

Categories     Everyday Cooking

Time 6h10m

Yield 6

Number Of Ingredients 9

1 ½ pounds beef stew meat, cut into cubes
3 large potatoes, cut into cubes
1 pound carrots, cut into 3/4-inch chunks
1 large onion, chopped
1 (10.5 ounce) can cream of mushroom soup
1 (8 ounce) can tomato sauce
1 (1 ounce) package dry onion soup mix
1 tablespoon dried parsley flakes
1 teaspoon ground black pepper

Steps:

  • Combine beef, potatoes, carrots, and onion in a slow cooker crock.
  • Mix cream of mushroom soup, tomato sauce, onion soup mix, parsley, and pepper together in a bowl; pour over the beef mixture.
  • Cook on Low for 6 to 8 hours. Stir before serving.

Nutrition Facts : Calories 465.3 calories, Carbohydrate 50.4 g, Cholesterol 62.6 mg, Fat 18.8 g, Fiber 7.6 g, Protein 24.9 g, SaturatedFat 6.9 g, Sodium 1038.1 mg, Sugar 8.5 g

CREAMY BEEF STEW



Creamy Beef Stew image

Make and share this Creamy Beef Stew recipe from Food.com.

Provided by NancyPA

Categories     Stew

Time 5h39m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb stewing beef (sauteed)
3 stalks celery (cubed)
2 large cooking onions
1 can cream of mushroom soup
3 large potatoes (cut into 1/4 pieces)
2 cups of chopped cabbage
3 large carrots (sliced)
1 small turnip (sliced)
3 beef bouillon cubes
salt and pepper, to your taste
water, as needed

Steps:

  • Using a crock pot put all ingredients into the pot and turn it on before you go to work and it will be ready for you when you arrive home.
  • Start with a iceberg lettuce salad.

THICK & CREAMY BEEF STEW



Thick & Creamy Beef Stew image

This simple beef stew is a bit different from the ordinary but is delicious with popovers or crusty whole grain bread. Recipe source: Bon Appetit (April 1986)

Provided by ellie_

Categories     Stew

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 19

2 tablespoons vegetable oil
1 tablespoon butter or 1 tablespoon margarine
2 lbs boneless beef stew meat or 2 lbs beef chuck, cut into 1 1/2 inch pieces
1 onion, chopped
1 tablespoon flour, plus
1 teaspoon flour
1 1/4 cups red wine
2 cups beef broth
6 parsley sprigs
1 garlic clove, minced
1/2 teaspoon dried thyme or 1 sprig fresh thyme
1 bay leaf
salt and pepper, to taste
8 ounces carrots, peeled and cut into 1 inch pieces or 8 ounces baby carrots, halved
6 ounces small white boiling onions (about 2-3)
1 tablespoon butter or 1 tablespoon margarine
1 small fennel bulb, stalks discarded (optional)
1 cup frozen peas, thawed or 1 lb fresh peas, shelled
2 tablespoons parsley, minced

Steps:

  • Preheat oven to 450°F.
  • Heat oil and 1 tablespoon butter in 5 quart casserole over medium high heat. Add 1/3 of the beef cubes and brown on all sides (6-8 minutes). Transfer meat to plate or bowl. Repeat with remainder of beef until all is browned.
  • Add chopped onion to pan, reducing heat to low and sauté for about 6-8 minutes or until onion is tender and translucent.
  • Return beef to pan and sprinkle with flour, tossing until all is coated. Transfer all to casserole to oven and bake for 5 minutes. Remove from oven.
  • Reduce oven temperature to 325°F.
  • Pour any reserved juices (from beef on plate) over the beef, along with the wine and broth (if beef is not covered add more beef broth or water).
  • Tie parley sprigs, garlic, thyme and bay leaf in a cheesecloth.
  • Add herbs (in cheese cloth bag) to beef with salt and pepper.
  • Bring mixture to a boil on top of stove and then transfer mixture to casserole and then to oven.
  • Bake for 45-60 minutes, stirring occasionally.
  • Stir in carrots, adding more broth (or water) is sauce is too thick or mixture seems dry. Continue baking for 30-45 minutes (20-30 if using baby carrots). Discard cheesecloth bag.
  • While stew is baking in oven, in a medium saucepan boil water (enough to cover onions) and add onions and boil for 1 minute. Drain onions and peel onions.
  • In a skillet over medium heat, melt one tablespoon butter. Add onions to skillet and sauté for 4-5 minutes. Remove onions from skillet and add to stew, along with the fennel (if using) in casserole in the oven. Continue baking for 20 more minutes.
  • Remove from oven and add peas to casserole, simmering an additional 5-10 minutes on top of the stove. Stir in minced parsley.

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