QUICK AND EASY BEEF STEW
We don't eat red meat very often in our house, but every once in a while someone gets a craving for a hearty beef stew and some crusty Sourdough bread. This is my standby recipe.
Provided by Heirloom
Categories Stew
Time 25m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- In a medium mixing bowl put flour and teaspoon each salt and pepper, mix.
- Toss the beef cubes in the flour until coated.
- In a soup pot heat the olive oil over medium high heat until the oil blooms.
- Reserving the extra flour in the bowl, add the meat to the soup pot and cook until the meat is browned on all sides.
- Add carrot, onion, and potatoes to pot sprinkling the remaining flour over the veggies to coat.
- Mix the meat, veggies, and flour thoroughly and cook for 3-4 minutes, or until veggies start to soften.
- Add all three tins of beef broth and bring to a boil.
- Boil until veggies are tender, add the worcestershire sauce, season to taste with salt and pepper.
Nutrition Facts : Calories 496.2, Fat 13.8, SaturatedFat 5.6, Cholesterol 12, Sodium 20912.2, Carbohydrate 70.2, Fiber 5.1, Sugar 24.2, Protein 24.1
SIMPLE BEEF STEW
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
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
EASY BEEF STEW
This is a really easy recipe that I got from my mother. It is a good meal for someone who doesn't have a lot of time.
Provided by MsBaton
Categories Stew
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown and tenderize the stew meat.
- Chop the onion.
- Dice the potatoes.
- Place all the ingredients in the crockpot except the stew meat.
- Add 1/3 cup water.
- Place the stew meat on top of the rest of the ingredients in the crockpot.
- Cook on low for eight hours.
INSTANT POT® BEST BEEF STEW
This beef stew is the ultimate, hearty, melt-in-your mouth comfort food of all, and so easy to make in the Instant Pot® for a simple midweek dinner.
Provided by Fioa
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
- Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 351.7 calories, Carbohydrate 32.2 g, Cholesterol 59.1 mg, Fat 16.4 g, Fiber 4 g, Protein 20 g, SaturatedFat 7.2 g, Sodium 1320.5 mg, Sugar 4.6 g
BEEF STEW
You can make this beef stew in the oven or a slow cooker. Either way, in two simple steps, you will have a warming, wholesome, and wonderfully flavorful meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 2h45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
- Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.
Nutrition Facts : Calories 695 g, Fat 41 g, Fiber 5 g, Protein 48 g
CLASSIC BEEF STEW RECIPE BY TASTY
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
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
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SIMPLE BEEF STEW RECIPE | EASY BEEF STEW RECIPE - THE …
From themom100.com
Cuisine AmericanCategory Main CourseServings 4Total Time 2 hrs 50 mins
- Heat a large Dutch oven or pot over medium heat, add the olive oil then add the bacon or pancetta and sauté, stirring occasionally, until it is browned and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate, leaving the remaining fat in the pot. Season the beef with salt and pepper, turn the heat to medium-high, and cook the meat, turning so that it browns on all sides, about 5 minutes in all. You will likely need to do this in two batches to avoid crowding the beef in the pan, which keeps it from browning nicely (don’t worry about a pink spot here or there). Using the same slotted spoon, transfer it to the plate with the bacon.
- If there is more than 1 tablespoon of fat left in the pan, pour off the extra. Reduce the heat to medium and add the onion, carrots, celery, and if you are using dried thyme, add it s well. Cook, stirring often, until the vegetables soften, about 3 minutes. Add the garlic and stir for one more minute. Add the wine to pot, and stir to scrape up the little browned bits stuck to the bottom of the pot. Add the broth, and then return the beef and bacon to the pot, making sure to include any juices that have accumulated on the plate. Bring to a simmer, then lower the heat to medium-low and cover.
- Now you get to go about your business for about 2 hours, peeking occasionally to enjoy the aromas and to see if you need to add any more broth or water if it looks like it’s getting too thick or dry. Add the fresh thyme, if using, just as the meat becomes tender to your liking. It may take another 30 or more minutes to become super tender; it depends on the meat.
- You can of course serve it right away, but like all stews it is better tucked in the fridge, and then reheated the next day, or several days later. Sprinkle parsley on top if you wish.
BEST CLASSIC HOMEMADE BEEF STEW | EASY BEEF STEW RECIPE ...
From lifemadesweeter.com
Ratings 19Category Main Course, SoupCuisine AmericanTotal Time 1 hr 35 mins
- In a large zip-top bag, combine flour, salt, pepper, onion powder, and seasoning. Add meat and shake until well coated.
- In a large dutch oven or pot on medium-high heat, add cooking oil and sear the meat on all sides for about 2-3 minutes. You may have to work in batches so you don't crowd the meat. Remove and set aside on a plate.
- Add another tablespoon of oil, then add onions & garlic to the pan. Cook and saute for about 1 minute, until onions start to soften. Add wine or balsamic vinegar to deglaze the pan. Stir in the tomato paste and cook for about 2 minutes. Add the beef back to the pan then toss in the potatoes, carrots, celery (star anise if using), Italian seasoning, Worcestershire sauce, bay leaf and stir in the beef broth. If there is not enough liquid to cover the vegetables, add water - only as much as needed.
- Bring to a boil then turn heat down to low, cover and simmer for 55 minutes - 2 hours (depending on your stove), stirring occasionally, until potatoes are tender and meat is tender to your liking.
BEST EVER BEEF STEW RECIPE - HOW TO MAKE BEEF STEW - …
From delish.com
5/5 (61)Calories 275 per serving
- Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
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