COZY COTTAGE BEEF STEW SOUP
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
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
BEST EVER BEEF STEW
A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!
Provided by Chungah Rhee
Categories entree
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.
DELICIOUS 10 MINUTE BEEF STEW/SOUP
As a working mother I have to have quick meals to fix. I thought of this one on a night when I was really running late and everyone was hungry. This worked great for dinner with a salad, and then as a side with a sandwich the next day for lunch for everyone. The night you make it it won't be as thick. For added thickness add 2 tbs cornstarch mixed first with 2 tbs water. My family thought I had been cooking it in a crockpot all day!
Provided by lstnrisin
Categories Stew
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Begin cooking the first 1lb of Beef in the Microwave (Hormel cook time is 4 minutes, I only cook it for 3 minute for this recipe).
- Poor Beef Broth into 3-4 quart pot.
- Open 3 cans of No Salt Added Mixed Vegetable.
- Drain 2 and add all three (include liquid of one can) to pot.
- Set pot to boil.
- First pound of Beef should be done. Begin cooking 2nd pound.
- Mix cornstarch with equal amount of water to create a paste and add to the vegetables. If you want to be more like a beef vegetable soup, skip this step.
- Shread and add first pound of beef. When second pound is done shread and add it.
- Continue to boil gently until ready to serve. The longer your boil it, the thicker it will get.
Nutrition Facts : Calories 240.8, Fat 5.3, SaturatedFat 2.1, Cholesterol 74.8, Sodium 742.6, Carbohydrate 18.5, Fiber 4.8, Sugar 3.8, Protein 30
BEEF STEW/SOUP
My brother got this recipe off his boss. My husband and him love it and I make myself the vegetarian version (but it never comes out quite as nice). I call it stew/soup because it fits into neither category (not too liquidity or thick).
Provided by Veggie Girl Kacey
Categories Stew
Time 2h15m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- ***If possible season the meat with salt, pepper, olive oil, garlic powder, oregano, paprika and cover in the fridge overnight. Otherwise still season the meat to your liking and go ahead.
- Start by heating the pot to medium-high heat.
- Add olive oil and fry onions 3-4 minutes until they start to soften.
- Add the carrots, celery, and peppers and let them cook for at least 8-10 minutes. (The celery should start to get soft but not mushy and the onions will look translucent).
- Add the garlic and chopped herbs (if using fresh thyme and rosemary).
- Cook for another minute or two.
- Add the meat and potatoes and stir until the meat loses the raw look.
- Add the paprika (hold back on adding any salt until after you ad the stock since they can be salty at times).
- Add the beef or chicken stock (you need just enough to cover the meat and vegetables. If more is required you can always mix a stock cube in water and add to pot).
- Add the tomato paste and let it all come to a boil, reducing the heat to allow it to simmer.
- Let it cook for half an hour or until the potatoes become soft and allow for the soup/stew to thicken up.
Nutrition Facts : Calories 556.2, Fat 26.2, SaturatedFat 9.7, Cholesterol 76, Sodium 905.5, Carbohydrate 50.3, Fiber 8.8, Sugar 11.1, Protein 31.2
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