BEEF AND VEGETABLE STEW
This old fashioned beef and vegetable stew is easy to prepare and is slow cooked to perfection. The stew is rich, hearty and flavourful, and the beef is oh so tender.
Provided by Cassie Heilbron
Categories Dinner
Time 3h20m
Number Of Ingredients 16
Steps:
- Preheat oven to 160C / 320F.
- Heat 1 tablespoon oil in dutch oven or oven proof pot over medium-high heat.
- Brown meat is 2 batches, then set aside in a bowl.
- Heat 1 tablespoon oil and add brown onion and garlic. Cook, stirring, until onion has softened.
- Add paprika, mixed herbs, Worcestershire sauce and tomato paste and stir for 30 seconds.
- Add meat, stock, potatoes, carrots, pumpkin and cauliflower and season with salt and pepper, and stir to combine.
- Cover and place in the oven for 2 ½ hours.
- Add peas and cornflour mixture, stir to combine and place back into oven uncovered for a further 30 minutes.
- Serve on its own or with some crusty bread. Enjoy!
Nutrition Facts : Calories 532 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fiber 10 grams fiber, Protein 39 grams protein, SaturatedFat 8 grams saturated fat, ServingSize bowl, Sodium 1073 grams sodium, Sugar 13 grams sugar
EASY BEEF AND VEGETABLE STEW
Steps:
- Place meat in a medium bowl, season with thyme or dry herbs, salt and pepper. Toss with 1/4 cup flour.
- Place the oil in a large stock pot or dutch oven. Heat to medium high.
- Working in two batches, cook the meat until it is browned on all sides, when the batch is browned, remove and set aside on plate. If there is flour leftover, sprinkle it over the last batch of meat browning in the pan. Remove any remaining meat from pan, set aside.
- Keeping heat on medium high, add more oil if needed. Place the onions into the pan on stove, cooking and stirring occasionally, until the onions are softened, about 5 minutes.
- Reduce the heat to medium. Add the garlic and cook for about one minute.
- Return the meat to the pan with the onions and garlic. Add Worcestershire sauce. Cook for about 1 minute.
- Add the tomato or V-8 juice, water, beef flavoring, celery, carrots and potatoes.
- Cover and simmer on low heat for 1 1/2 hours, stirring occasionally. Taste and add more seasoning if needed.
SLOW COOKER BEEF VEGETABLE STEW
Come home to warm comfort food! This vegetable beef stew is based on my mom's wonderful recipe, but I adjusted it for the slow cooker. Add a sprinkle of Parmesan to each bowl for a nice finishing touch. -Marcella West, Washburn, Illinois
Provided by Taste of Home
Categories Dinner
Time 7h
Yield 8 servings (3 quarts).
Number Of Ingredients 17
Steps:
- Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.
Nutrition Facts : Calories 287 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 705mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
GROUND BEEF AND VEGETABLE STEW
This is a stew made with ground beef. My family loves this rich and hearty stew. Good on a cold night.
Provided by armom
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add 4 cups water and beef base; stir to combine. Add tomato sauce, Worcestershire sauce, pepper, celery salt, and marjoram; bring to a simmer.
- Add carrots and simmer for 35 minutes. Add potatoes and green beans; cook until tender, about 15 minutes.
- Meanwhile, mix flour and 2 tablespoons water together in a small bowl until no longer lumpy, adding more water if necessary. Stir into stew and simmer until thickened, 5 to 10 minutes.
Nutrition Facts : Calories 257 calories, Carbohydrate 29.2 g, Cholesterol 34.8 mg, Fat 9.7 g, Fiber 4.8 g, Protein 14 g, SaturatedFat 3.5 g, Sodium 1095.7 mg, Sugar 4.9 g
BEEF & VEGETABLE CASSEROLE
A traditional braised beef stew with thick, rich gravy - an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish
Provided by Sarah Cook
Categories Dinner, Main course
Time 4h5m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3 and put the kettle on.
- Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
- Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn't look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
- Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
- Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins - 1hr more until the meat is really tender and the sauce is thickened.
- Garnish with the picked leaves of the remaining thyme sprig.
Nutrition Facts : Calories 483 calories, Fat 32.6 grams fat, SaturatedFat 13.4 grams saturated fat, Carbohydrate 14.3 grams carbohydrates, Sugar 7.4 grams sugar, Fiber 2.3 grams fiber, Protein 33.7 grams protein, Sodium 1.6 milligram of sodium
EASY OVEN VEGETABLE AND BEEF STEW
This recipe is great. I've turned the temperature lower and kept it in longer when I've worked longer hours. Ready when I got home..yum yum
Provided by Cheryl E
Categories Stew
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut beef into 1-inch cubes.
- In a large casserole or Dutch oven, toss beef with flour.
- Add remaining ingredients; stir to mix.
- Bake covered in 325°F oven for 3 hours, stirring occasionally.
VEGETABLE BEEF STEW
Steps:
- Gather the ingredients.
- Cut the beef into small, bite-sized cubes.
- Heat the vegetable oil in a Dutch oven or large kettle; add the beef, seasoned salt, and chopped onions and mix to combine.
- Cook over medium heat, turning frequently, for about 10 to 15 minutes, until the meat is browned on all sides and the chopped onions are tender. Drain off excess fat if necessary.
- Add the beef broth and some hot water to the pot until the liquid level is about 1 inch above the beef.
- Cover, reduce the heat to low, and simmer for 1 1/2 to 2 hours, or until the meat is tender.
- Add the potatoes, carrots, and celery.
- Cover and continue to cook, stirring occasionally, for 20 to 30 minutes longer, until the vegetables are tender.
- To thicken the stew, combine the flour with the cold water in a measuring cup or small bowl; stir until smooth. Gently stir the flour mixture into the pot a little at a time, using as much as needed to make the stew as thick as you like.
- Add pepper and taste for seasonings, adding salt if necessary.
- Serve and enjoy.
Nutrition Facts : Calories 132 kcal, Carbohydrate 21 g, Cholesterol 11 mg, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, Sodium 319 mg, Sugar 4 g, Fat 3 g, ServingSize 8 servings, UnsaturatedFat 0 g
BEEF AND VEGETABLE STEW
This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.
Provided by Marianne
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
- Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
- Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
- Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g
EASY VEGETABLE BEEF STEW
Make and share this Easy Vegetable Beef Stew recipe from Food.com.
Provided by 4-H Mom
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Combine beef pieces, tomatoes and onion in Dutch oven. Cover tightly, bake 1 hour.
- Add carrots, bell pepper, celery, Italian seasoning, salt and black pepper to beef mixture, stir. Cover and bake an additional 45 minutes or until beef and carrots are tender.
- Heat oil in large skillet over medium heat. Add mushrooms, cook and stir 10 minutes or until lightly browned and tender. Stir mushrooms into stew.
- Adjust seasonings to taste.
Nutrition Facts : Calories 522.5, Fat 33.1, SaturatedFat 12.2, Cholesterol 118, Sodium 653.1, Carbohydrate 23.6, Fiber 5.5, Sugar 11.7, Protein 33.3
EASY CANNED VEGETABLE BEEF STEW
Make and share this Easy Canned Vegetable Beef Stew recipe from Food.com.
Provided by CelestialShannon
Categories Stew
Time 30m
Yield 5-8 serving(s)
Number Of Ingredients 11
Steps:
- Brown stew and hamburger meat.
- Add Beef broth, stewed tomatoes, and all the other canned vegetables drained plus the Bouillon cube.
- You may need to add a little water and salt and pepper to taste.
- Simmer on stove until hot and serve.
- You can also freeze this as it makes a lot.
- Very easy and tasty.
Nutrition Facts : Calories 1162.7, Fat 34.5, SaturatedFat 11.7, Cholesterol 124.3, Sodium 3046.2, Carbohydrate 155.4, Fiber 35.5, Sugar 39.6, Protein 71.1
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