Easy Beef And Vegetable Stew Recipes

BEEF AND VEGETABLE STEW

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!

CLASSIC BEEF STEW WITH ROOT VEGETABLES

Steps:

• Preheat the oven to 275°F. Adjust oven rack to bottom third so that your pot and lid fit easily. Have your vegetables prepped and ready to go.
• Place the beef on a tray. Pat the beef dry with a clean kitchen rag or paper towel. Stir in 1 teaspoon each fine sea salt and freshly ground black pepper to the flour. Sprinkle 4 Tablespoons of seasoned flour over the beef. Using clean hands or tongs, toss the beef thoroughly in the flour, making sure it is well-coated.
• Over medium heat, melt 1 Tablespoon olive oil and 1 teaspoon butter together in a large Dutch oven with a tight fitting lid. (I usually use an Le Creuset enameled cast iron 3.5 qt braiser.) When the butter is bubbling, add half the beef and brown the meat all over, turning each piece with tongs. It should sizzle when added.
• When the beef is browned on all sides, transfer it to a clean bowl. Pour about 1/2 cup of beef stock into the pan to deglaze; scrape the bottom with a firm rubber spatula to get up all the browned bits. Pour this gravy over the browned beef.
• Set the pan back over medium heat. Repeat steps 2 and 3 with remaining beef, this time, deglazing with the red wine. Transfer to a bowl.
• Over medium heat, melt together the final teaspoon of butter and a tablespoon of olive oil in the pot. Tumble in the shallots and onion. Sauté for 2 minutes. Sprinkle over the dried herbs and garlic; add the rutabaga, carrots as well. Saute for 3-4 minutes until the vegetables have softened around the edges. Sprinkle remaining seasoned flour over the vegetables (about 2 Tablespoons) and stir well to coat. Cook for about a minute, then pour in the remaining beef stock. Scrape the bottom well.
• Return the beef and all juices to the pot. Add Dijon and Worchestershire. Stir well. The stock should just barely cover the meat and vegetables. Cover the pot with a tight fitting lid and place in the oven.
• Slow braise the stew for 3 hours. Remove the lid and cook for an additional hour. Allow the stew to cool for about 15 minutes before serving. It will thicken slightly as it cools. Season generously with additional salt and pepper, tasting each time.
• Serve with crusty bread and butter or a mountain of mashed potatoes.

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.

MOM'S BASIC VEGETABLE BEEF STEW

Steps:

• Pour in enough olive oil into a large stockpot to coat the bottom; add 1 onion, carrots, garlic, red pepper flakes, Greek seasoning, rosemary, thyme, basil, Italian seasoning, bay leaf, salt, and pepper. Cook and stir onion mixture over medium heat until onion is softened and lightly browned, about 15 minutes.
• Pour diced tomatoes over onion mixture; add ground beef, breaking apart with a wooden spoon and stir. Bring liquid to a boil and cook until ground beef is cooked through and carrots are tender, about 10 minutes.
• Stir potatoes, remaining onion, and celery into tomato mixture and cook until potatoes are tender, 15 to 20 minutes. Remove stockpot from heat and let sit, 20 to 30 minutes.

EASY CANNED VEGETABLE BEEF STEW

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.

SKILLET BEEF AND VEGETABLE STEW

Steps:

• Remove fat from beef. Cut beef into 1/2-inch cubes.
• Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 10 minutes, stirring occasionally, until no longer pink.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally.