Delicious Beef Stew Recipes

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BEST EVER BEEF STEW



Best Ever Beef Stew image

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

2 tablespoons olive oil
2 pounds top sirloin steak, diced
Kosher salt and freshly ground black pepper, to taste
1 medium sweet onion, diced
2 large carrots, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, halved
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1/2 cup dry red wine
2 1/2 cups beef stock
4 sprigs fresh thyme
2 bay leaves
1 large russet potato, peeled and cut in 1/2-inch chunks
2 tablespoons chopped fresh parsley leaves

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.

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

OLD-FASHIONED BEEF STEW



Old-Fashioned Beef Stew image

I took my Grandmother's recipe, trimmed the fat and enhanced the flavor.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Yield 6

Number Of Ingredients 14

1 pound lean beef chuck, trimmed and cut into 1 inch cubes
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
2 onions, thinly sliced
2 cups fresh sliced mushrooms
2 cloves garlic, minced
2 teaspoons tomato paste
2 cups beef broth
4 cups sliced carrots
2 russet potatoes, sliced into 1/4 inch slices
1 cup chopped fresh green beans
1 tablespoon cornstarch
1 tablespoon cold water
¼ cup chopped parsley

Steps:

  • Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
  • Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
  • Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
  • Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
  • In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 29.8 g, Cholesterol 53.7 mg, Fat 15.7 g, Fiber 5.6 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 393.4 mg, Sugar 6.9 g

THE BEST BEEF STEW



The Best Beef Stew image

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

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon salt, divided
6 tablespoons all-purpose flour, divided
1/2 teaspoon smoked paprika
1 tablespoon canola oil
3 tablespoons tomato paste
2 teaspoons herbes de Provence
2 garlic cloves, minced
2 cups dry red wine
2 cups beef broth
1-1/2 teaspoons minced fresh rosemary, divided
2 bay leaves
3 cups cubed peeled potatoes
3 cups coarsely chopped onions (about 2 large)
2 cups sliced carrots
2 tablespoons cold water
2 tablespoons balsamic or red wine vinegar
1 cup fresh or frozen peas
Additional fresh rosemary, optional

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

SIMPLE BEEF STEW



Simple Beef Stew image

Simple and hearty beef stew I make for my family.

Provided by Laura Bloomer Wine

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h30m

Yield 8

Number Of Ingredients 12

3 tablespoons vegetable oil
2 pounds room temperature beef stew meat, cut into 1 1/2-inch cubes
½ cup all-purpose flour
1 yellow onion, roughly chopped
1 teaspoon minced garlic
1 (32 ounce) carton low-sodium beef broth
1 (15 ounce) can crushed tomatoes
3 yellow potatoes, or more to taste, cubed
3 stalks celery, chopped
1 cup baby carrots
1 teaspoon Creole seasoning (such as Tony Chachere's®)
1 teaspoon dried basil

Steps:

  • Heat oil in a large pot over medium-high heat. Add meat, flour, onion, and garlic; cook and stir until browned, 10 to 15 minutes.
  • Add broth, tomatoes, potatoes, celery, and carrots, then stir in Creole seasoning and basil. Bring to a simmer. Reduce heat to maintain simmer and cook, uncovered, until potatoes are soft, meat is tender, and gravy is thick, about 1 hour.

Nutrition Facts : Calories 402.7 calories, Carbohydrate 27.7 g, Cholesterol 62.6 mg, Fat 21.5 g, Fiber 4 g, Protein 24.4 g, SaturatedFat 7.1 g, Sodium 238.3 mg, Sugar 2.7 g

CLASSIC BEEF STEW



Classic Beef Stew image

This easy beef stew recipe is my favorite. The rich beef gravy helps the hearty flavor of the potatoes and carrots to come through. It's the perfect homemade dish for a blustery winter day. -Alberta McKay, Bartlesville, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

2 pounds beef stew meat, cut into 1-inch cubes
1 to 2 tablespoons canola oil
1-1/2 cups chopped onions
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
3 tablespoons quick-cooking tapioca
1 garlic clove, minced
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
6 medium carrots, cut into 2-inch pieces
3 medium potatoes, peeled and cut into 2-inch pieces
1 cup sliced celery (1-inch lengths)

Steps:

  • In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 245 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 751mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.

CLASSIC BEEF STEW RECIPE BY TASTY



Classic Beef Stew Recipe by Tasty image

Here's what you need: kroger beef chuck roast, kosher salt, black pepper, canola oil, yellow onion, celery, carrot, garlic, tomato paste, red wine, beef stock, diced tomatoes, dried rosemary, dried thyme, bay leaf, egg noodle

Provided by Katie Aubin

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

2 lb kroger beef chuck roast
½ teaspoon kosher salt, plus more for taste
½ teaspoon black pepper, plus more to taste
2 tablespoons canola oil
2 cups yellow onion, diced
2 cups celery
2 cups carrot, diced
2 cloves garlic, minced
2 tablespoons tomato paste
1 cup red wine
2 cups beef stock
28 oz diced tomatoes
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
egg noodle, cooked, for serving

Steps:

  • Cut the beef into cubes, then season generously with salt and pepper.
  • Heat the canola oil in a large Dutch oven or pot over medium high heat. Working in batches, sear the beef on all sides until well browned. Do not overcrowd the pan. Transfer the meat to a plate and set aside.
  • Add the onion, celery, carrots, and garlic to the pan and cook until tender, about 5 minutes.
  • Add the tomato paste to the center of the pot and cook for 1 minute. Stir the tomato paste into the vegetables and continue cooking until fragrant, about 5 minutes.
  • Pour in the wine to deglaze the pan, scraping up any browned bits from the bottom of the pot with a wooden spoon.
  • Add the beef stock and tomatoes and stir to combine, then add the rosemary, thyme, pepper, salt, and bay leaf. Return the beef to the pot, making sure it is submerged in the braising liquid.
  • Bring to a boil, then cover, reduce the heat to low, and simmer until the meat is tender, about 3 hours.
  • Shred larger pieces of beef with a fork or tongs. Serve the braised beef and sauce over cooked egg noodles.
  • Enjoy!

Nutrition Facts : Calories 565 calories, Carbohydrate 45 grams, Fat 17 grams, Fiber 6 grams, Protein 51 grams, Sugar 16 grams

DELICIOUS BEEF STEW



Delicious Beef Stew image

This came from two different recipes that I combined, modified and personlized. It has a wonderful aroma, warms up the house as it's baking and tastes great.

Provided by Arntzie

Categories     Stew

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 1/2-2 lbs boneless beef chuck roast (cubed)
2 tablespoons butter
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can tomato soup
2 (10 1/2 ounce) cans beef broth
1 (1 1/4 ounce) package dry onion soup mix
1 teaspoon prepared horseradish
2 -3 garlic cloves
4 bay leaves
4 potatoes (peeled and chopped into 1/2 in pieces)
1 cup carrot
1 cup celery
1 cup frozen peas or 1 cup frozen green beans

Steps:

  • Preheat over to 350 degrees F.
  • Brown meat with the garlic in the pan that you will put in the oven to bake the stew.
  • Add cream of mushroom soup, tomato soup, beef broth, onion soup mix, horseradish and bay leaves. Cook on stovetop to boiling.
  • Add veggies and cook on stovetop for 5-10 more minutes.
  • Bake covered for 1 to 1 1/2 hours or until meat and veggies are tender. Stir every 15-20 minutes while stew is baking.

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2022-02-21 Go to Recipe. 5 / 13. Easy Ground Beef Tacos. These easy ground beef tacos are a winning weeknight dinner loaded with moist, flavorful beef and your favorite toppings. Go to Recipe. 6 / 13. Weeknight Cabbage Rolls. A weeknight version of the traditional savory meat-and-rice filling rolled up in tender cabbage.
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CLASSIC BEEF STEW RECIPE (WITH VIDEO) - JESSICA GAVIN
2020-12-18 Delicious beef stew recipe with sauteed chunks of tender meat and hearty root vegetables simmering in a flavorful red wine reduction sauce. Pin Print Save to Favorites Review. 4.75 from 28 votes. Prep Time 30 mins. Cook Time 2 hrs. Total Time 2 hrs 30 mins. Servings 6 servings. Course Entree. Cuisine American. Ingredients 2 ½ pounds boneless beef chuck, or …
From jessicagavin.com


BEEF STEW - THE BEST RECIPE I'VE EVER TASTED BY FAR
2021-01-20 Strain the soaked mushrooms through a coffee filter set inside a strainer, saving the liquid. Chop the porcini mushrooms finely. Cook: Heat a minimum 5-qt dutch oven or heavy bottomed pan over medium high heat, and add the bacon. Cook for 8-10 minutes, until the bacon bits are crisp and the fat has rendered.
From fifteenspatulas.com


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