OLD-FASHIONED BEEF STEW WITH MUSHROOMS
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
- Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
- Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
- Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
- Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
- Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.
HEARTY BEEF & MUSHROOM STEW
Is it soup and stew season? Try this Hearty Beef & Mushroom Stew. Reminiscent of beef burgundy, this beef and mushroom stew will warm the cockles of your heart.
Provided by My Food and Family
Categories Recipes
Time 2h45m
Yield 8 servings, 1 cup each
Number Of Ingredients 13
Steps:
- Heat oven to 325°F.
- Cook and stir bacon in ovenproof Dutch oven on medium heat until crisp. Remove bacon with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from pan. Reserve bacon for later use.
- Add half the beef to reserved drippings in pan; cook 6 min. or until evenly browned, stirring occasionally. Spoon browned beef into large bowl; cover to keep warm. Repeat with remaining beef, reserving meat drippings in pan after removing second batch of browned beef from pan.
- Add mushrooms, yellow onions and garlic to reserved drippings; cook 8 min. or until onions are softened, stirring occasionally. Add broth. Bring to boil, stirring constantly to scrape browned bits from bottom of pan. Cook and stir 2 min. Return beef to Dutch oven along with the gravy and bay leaves; stir. Bring to boil, stirring occasionally; cover. Place in oven.
- Bake 2 hours until beef is very tender, stirring in carrots and pearl onions after 1 hour.
- Transfer Dutch oven to stove top. Mix cornstarch and water until blended; stir into stew. Bring to boil, stirring constantly. Cook and stir 1 min. or until thickened. Add Worcestershire sauce, black pepper and reserved bacon; mix well. Cook 1 min., stirring constantly. Remove and discard bay leaves before serving.
Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g
HEARTY BEEF AND MUSHROOM STEW
Serve this filling stew on a chilly winter evening. Photo credit: Sandy Coughlin from Reluctant Entertainer.
Provided by Club House
Categories Entrees,
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in large saucepan or Dutch oven on medium-high heat. Add 1/2 of the meat. Brown on all sides. Remove with slotted spoon. Repeat with remaining meat and the onion.
- Return all meat to saucepan. Stir in beef broth, tomatoes, mushrooms, carrots, 1/2 cup (125 ml) water, oregano, garlic powder, thyme, pepper and bay leaf. Bring to boil. Reduce heat to low; cover and simmer 1 hour or until meat is tender.
- Mix cornstarch and 4 teaspoons (20 ml) cold water in small bowl. Add to saucepan along with rice. Bring to boil on medium-high heat. Reduce heat to low; cook and stir 4 minutes or until slightly thick and rice is tender. Discard bay leaf.
Nutrition Facts : Calories 197 Calories
BEEF AND MUSHROOM STEW
Hearty Beef and Mushroom Stew is an easy stew recipe that tastes like it cooked for hours, but it's ready in about and hour.
Provided by Rosemary Molloy
Categories Main Dish
Time 1h10m
Number Of Ingredients 15
Steps:
- In a large frying pan add the olive oil, garlic, celery and onion, cook for 1-2 minutes on medium heat. Add the beef and brown 2-3 minutes. Add the pancetta and wine, raise the heat to high and cook until the fumes evaporate, approximately 2 minutes.
- Add the tomato paste, broth (start with ½ cup) and spices gently stir to combine. Cook on low heat for approximately 20 minutes then add the sliced carrots and mushrooms, cook approximately 30 minutes until thickened, stirring occasionally. If needed add more broth, you want a little sauce not too much. Taste for salt. Enjoy!
Nutrition Facts : Calories 299 kcal, Carbohydrate 11 g, Protein 20 g, Fat 19 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 55 mg, Sodium 622 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 12 g, ServingSize 1 serving
EASY AND HEARTY SLOW COOKER BEEF STEW
A hearty warm meal waiting for you when you get home, full of tender beef, potatoes, and carrots in a rich flavorful sauce. Comfort food at its best! Serve with warm bread or rolls.
Provided by to1drland
Categories Everyday Cooking
Time 6h10m
Yield 6
Number Of Ingredients 9
Steps:
- Combine beef, potatoes, carrots, and onion in a slow cooker crock.
- Mix cream of mushroom soup, tomato sauce, onion soup mix, parsley, and pepper together in a bowl; pour over the beef mixture.
- Cook on Low for 6 to 8 hours. Stir before serving.
Nutrition Facts : Calories 465.3 calories, Carbohydrate 50.4 g, Cholesterol 62.6 mg, Fat 18.8 g, Fiber 7.6 g, Protein 24.9 g, SaturatedFat 6.9 g, Sodium 1038.1 mg, Sugar 8.5 g
SLOW COOKED BEEF AND MUSHROOM STEW
Melt in the mouth hearty beef stew with mushrooms.
Provided by Jason Allen
Time 6h20m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Put on a high heat slow cooker and add the beef stock to the slow cooker.
- Put all of the flour, mustard powder and pepper in a bowl and use to completely coat the diced beef. Add any left over coating add to slow cooker.
- Fry the coated beef with the rapeseed oil until browned off. Put seared beef in slow cooker.
- Using the pan from the beef, fry mushrooms and onions until onions are slightly browned and translucent, then add to slow cooker.
- Put diced carrots, turnip and Parsnips in slow cooker, with crushed garlic, Worcester sauce and tomato purée. Mix up and add bay leafs and thyme Turn down heat to medium and leave to cook
- Remove bay leafs and thyme stalks before serving. Serve on its own or with creamy mash potato and cabbage.
CLASSIC, HEARTY BEEF STEW
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
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
HEARTY BEEF STEW
I DISCOVERED this recipe several years ago when we belonged to a newcomers group. It's a real lifesaver when you have company...and when you live in Florida, you have company often! Put it in the oven, forget it and be gone for the day with your guests. When you return home, fix a salad, warm some bread and dinner will be ready. The men especially love it! -Virginia Brown, Hudson, Florida
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a 4-qt. Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all. Cover and bake at 325° for 3 hours, stirring occasionally, or until the meat and vegetables are tender. Remove bay leaves before serving.
Nutrition Facts : Calories 349 calories, Fat 8g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 965mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 5g fiber), Protein 26g protein.
HEARTY BEEF STEW
Cold wintry nights beg for hearty beef stews with plenty of vegetables. In this version there's a little Scotch whiskey to give it an unusual kick. Made ahead of time on the weekend, beef stew gets better and better as its flavours meld. So plan to hold it in the refrigerator and serve it two or three days after you make it. Very delicious!!
Provided by Chef mariajane
Categories Stew
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F.
- Cut meat into 1-inch cubes.
- Cook bacon until crisp and browned. Transfer to plate using slotted spoon.
- Add vegetable oil to Dutch oven and heat; add meat and brown in batches.; Transfer to a plate. Add carrots and onions; cook for 5 minutes. Add garlic and thyme; cook for 1 minute.
- Sprinkle with 2 tablespoons of the flour and cook for 1 minute, stirring often. Deglaze pot with beef broth, stirring to scrape up bits from bottom of pan. Add whiskey, beef and bacon; bring to a boil. Remove from heat, cover and place in oven., Bake for an additional hour or until beef and potatoes are tender.
- Combine remaining flour and 1 tablespoon of the butter until smooth. Remove Dutch oven from oven and stir in flour mixture.
- In a medium sauté pan, melt remaining butter and sauté mushrooms, about 10 minutes until golden brown. Add to stew. Transfer stew to stovetop, bring to a boil and reduce to a simmer for about 10 minutes or until thickened.
- Garnish with chopped parsley, if desired.
Nutrition Facts : Calories 854.6, Fat 50.2, SaturatedFat 19.8, Cholesterol 174, Sodium 564.1, Carbohydrate 37.9, Fiber 5.5, Sugar 5.7, Protein 50.5
HEARTY BEEF STEW
I found this recipe in a free Stop and Shop Publication. It sounded good and it was...I've changed a few things over the years but not too much, just enough to make it easier to make. I hope you enjoy it on a cold winter day just as much as we do! It is wonderful in a crusty bread bowl or with buttered biscuits(my hubbies favorite of course)!
Provided by Carrie September
Categories Stew
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a large 6 quart stock pot saute onions and garlic in olive oil on medium heat.
- Place beef, flour, salt and pepper in a large ziplock bag and shake to coat.
- Add coated beef to the stock pot and stir to brown beef.
- Once beef is browned add stock, bay leaves, sugar, wine, thyme, parsley, dill, mustard and worcestershire sauce.
- Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours.
- Add carrots, mushrooms and potatoes, simmer for an additional 1/2 hour or until they are tender and ready to eat.
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