Herb Simmered Beef Stew Recipes

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SLOW SIMMERED BEEF WITH POTATOES



Slow Simmered Beef with Potatoes image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 6h30m

Yield 6 servings

Number Of Ingredients 12

7 to 8 tablespoons EVOO
2 1/2 to 3 pounds stew beef, at room temperature
Salt
1 quart beef stock
1 onion, quartered
2 bay leaves
3 cloves garlic, crushed
2 tablespoons tomato paste
1 tablespoon coarse black pepper
2 cups dry red wine
2 1/2 pounds potatoes, peeled and sliced 1/2-inch thick or cut into wedges
2 to 3 tablespoons rosemary, finely chopped

Steps:

  • Drizzle the beef with 4 to 5 tablespoons of the EVOO and season with a little salt. Place the beef in large Dutch oven with the stock and enough water to just cover. Add the onion, bay leaves and 2 cloves of the garlic. Bring to a low boil and simmer, partially covered, for 2 hours. Stir together the tomato paste and 1/4 cup of the cooking liquid, then add to the pot. Add the pepper and wine and cover. Cook on the stovetop at a gentle simmer until very tender and falling apart, 2 1/2 to 3 hours (alternatively, transfer to the oven and roast at 325 degrees F). Cool and store. Reheat over medium heat or in a moderate oven.
  • To serve, while the beef is reheating, boil the potatoes until tender and drain. Add the remaining 2 to 3 tablespoons of oil to a pot over medium heat. Add the remaining clove garlic, stir for minute, then remove the garlic. Add the potatoes and crisp a bit. Season with salt, pepper and the rosemary.

SLOW SIMMER BEEF STEW



Slow Simmer Beef Stew image

This is the best beef stew I've ever tasted. My husband ate 4 bowls the first time I made it and my 9-month-old ate two bowls mashed up! I like to brown my beef for stew, and I hate to dirty both a pot and the slow cooker, so I prefer to cook the stew exclusively on the stove.

Provided by KESSIANNE

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h50m

Yield 8

Number Of Ingredients 16

2 pounds beef stew meat, cut into cubes
½ cup all-purpose flour, or more as needed
¼ cup butter
¼ cup olive oil
1 teaspoon seasoned salt
1 onion, chopped
8 cups beef broth, divided
6 cups sliced carrots
6 cups diced potatoes
3 cups chopped celery
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dried parsley
1 teaspoon dried basil
½ teaspoon paprika
½ teaspoon garlic powder

Steps:

  • Combine beef stew meat and flour in a resealable plastic bag; seal bag and shake to coat beef.
  • Melt butter with olive oil in a large pot over high heat; add beef and season with seasoned salt. Cook and stir beef until seared on all sides 5 to 7 minutes. Stir onion into the beef; cook and stir until the onion is browned, about 5 minutes more.
  • Pour enough of the beef broth into the pot to cover the bottom; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add remainder of the beef broth; bring to a simmer before adding carrots, potatoes, celery, balsamic vinegar, Worcestershire sauce, parsley, basil, paprika, and garlic powder.
  • Bring liquid to a boil, reduce heat to low, and cook stew at a simmer until the meat and vegetables are very tender, 3 to 4 hours.

Nutrition Facts : Calories 454.8 calories, Carbohydrate 40.6 g, Cholesterol 75.1 mg, Fat 20.1 g, Fiber 6.6 g, Protein 28.4 g, SaturatedFat 7.4 g, Sodium 1120.2 mg, Sugar 8 g

HERBED BEEF STEW



Herbed Beef Stew image

This stew looks as terrific as it tastes! Flavored with a variety of herbs and chockfull of vegetables, this recipe lists salt as an option, making it ideal for family members and friends who must restrict sodium. -Marlene Severson, Everson, Washington

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 10-12 servings.

Number Of Ingredients 20

2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
3 cups water
1 large onion, chopped
2 teaspoons pepper
1 to 2 teaspoons salt, optional
1-1/2 teaspoons garlic powder
1 teaspoon rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground marjoram
2 bay leaves
1 can (6 ounces) tomato paste
2 cups cubed peeled potatoes
2 cups sliced carrots
1 large green pepper, chopped
1 package (9 ounces) frozen cut green beans
1 package (10 ounces) frozen corn
1/4 pound mushrooms, sliced
3 medium tomatoes, chopped

Steps:

  • In a Dutch oven, brown meat in oil. Add the water, onion, seasonings and tomato paste. Cover and simmer for 1-1/2 hours or until meat is tender. , Stir in potatoes, carrots and green pepper; simmer 30 minutes. Add additional water if necessary. Stir in remaining ingredients; cover and simmer 20 minutes.

Nutrition Facts : Calories 223 calories, Fat 8g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 83mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.

HERB SIMMERED BEEF STEW



Herb Simmered Beef Stew image

Make and share this Herb Simmered Beef Stew recipe from Food.com.

Provided by queenbeatrice

Categories     Stew

Time 1h45m

Yield 6 , 6 serving(s)

Number Of Ingredients 13

2 lbs stewing beef, cut into 1-inch pieces
pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
3 cups mixed mushrooms, thickly sliced
3 garlic cloves, minced
1 1/2 teaspoons marjoram, fresh, chopped
1 1/2 teaspoons thyme, fresh, chopped
1 1/2 teaspoons rosemary, fresh, chopped
1 bay leaf
1 3/4 cups beef broth
3 cups baby carrots
12 baby red potatoes, whole

Steps:

  • Sprinkle the beef with pepper and coat with flour.
  • Heat the oil in a 6 quart saucepot over medium-high heat.
  • Add the beef and cook until well browned, stirring often.
  • Add the mushrooms, garlic, herbs and bay leaf and cook until the mushrooms are tender and liquid evaporates.
  • Stir the broth into the saucepot and heat to a boil.
  • Reduce heat to low, cover and cook for 45 minutes.
  • Add the carrots and potatoes.
  • Heat to a boil.
  • Cover and cook for 30 minutes more or until beef is fork tender.
  • Remove bay leaf and serve.

Nutrition Facts : Calories 764.4, Fat 34.5, SaturatedFat 12.6, Cholesterol 101.5, Sodium 327.8, Carbohydrate 75.6, Fiber 8.6, Sugar 7.3, Protein 37

HERB-SIMMERED BEEF STEW



Herb-Simmered Beef Stew image

Flavorful beef is braised slowly with a medley of vegetables in rich beef broth.

Provided by Allrecipes Member

Time 1h45m

Yield 6

Number Of Ingredients 13

2 pounds beef for stew, cut into 1-inch cubes
1 pinch Ground black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
3 cups thickly sliced fresh mushrooms
3 cloves garlic, minced
½ teaspoon dried marjoram leaves, crushed
½ teaspoon dried thyme leaves, crushed
½ teaspoon dried rosemary leaves, crushed
1 bay leaf
1 ¾ cups Swanson® Beef Broth (Regular, Lower Sodium or Certified Organic)
3 cups fresh OR frozen whole baby carrots
12 small (blank)s whole red potatoes, with a strip of peel removed in center

Steps:

  • Season beef with black pepper and coat with flour. Heat oil in saucepot. Add beef and cook until browned, stirring often. Add mushrooms, garlic, herbs and bay leaf and cook until mushrooms are tender and liquid evaporates. Add broth.
  • Heat to a boil. Cover and cook over low heat 45 minutes.
  • Add carrots and potatoes. Heat to a boil. Cover and cook over low heat 30 minutes or until done. Remove bay leaf.

Nutrition Facts : Calories 787.4 calories, Carbohydrate 63.8 g, Cholesterol 133.1 mg, Fat 37.8 g, Fiber 8.3 g, Protein 48.1 g, SaturatedFat 13.7 g, Sodium 428.4 mg, Sugar 7.2 g

GARLIC AND HERB BEEF STEW



Garlic and Herb Beef Stew image

A great beef stew recipe from Mrs Dash's internet site. It has become our favorite. I am printing it as it comes from the site, but it is versatile as well. I have cooked it as is and also in the crockpot. I have used peas instead of green beans and like them both. I have also used Healthy Request Cream of Celery Soup instead of the beef broth. The one thing I wouldn't change is the Mrs Dash Garlic and Herb Seasoning, it really makes it flavorful.

Provided by carole in orlando

Categories     Stew

Time 3h15m

Yield 5 serving(s)

Number Of Ingredients 10

3 tablespoons mrs dash garlic and herb seasoning
1 lb lean stewing beef, cut into 1 1/2 inch pieces
1 cup carrot, cut into 1 inch chunks
1/2 cup celery, cut into slices
1 1/2 cups red potatoes, cubed
1 1/2 cups frozen cut green beans
1 (14 1/2 ounce) can low sodium beef broth
1 (14 1/2 ounce) can diced low-sodium tomatoes
2 tablespoons flour
2 tablespoons canola oil

Steps:

  • Preheat oven to 300 degrees F.
  • Coat meat with flour. Brown meat in oil in a large heavy Dutch oven on all sides about 10 minutes.
  • Add remaining ingredients to the Dutch oven and mix well.
  • Cook at 300 degrees F for 3 hours.
  • May simmer, covered, on stove top until meat is tender.
  • May also use crockpot and cook on low for 7 to 8 hours.

Nutrition Facts : Calories 305.8, Fat 16.4, SaturatedFat 4.6, Cholesterol 52.6, Sodium 86.2, Carbohydrate 18.4, Fiber 3.5, Sugar 4, Protein 21.6

HERB-SIMMERED BEEF STEW



Herb-Simmered Beef Stew image

Flavorful beef is braised slowly with a medley of vegetables in rich beef broth.

Provided by Allrecipes Member

Time 1h45m

Yield 6

Number Of Ingredients 13

2 pounds beef for stew, cut into 1-inch cubes
1 pinch Ground black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
3 cups thickly sliced fresh mushrooms
3 cloves garlic, minced
½ teaspoon dried marjoram leaves, crushed
½ teaspoon dried thyme leaves, crushed
½ teaspoon dried rosemary leaves, crushed
1 bay leaf
1 ¾ cups Swanson® Beef Broth (Regular, Lower Sodium or Certified Organic)
3 cups fresh OR frozen whole baby carrots
12 small (blank)s whole red potatoes, with a strip of peel removed in center

Steps:

  • Season beef with black pepper and coat with flour. Heat oil in saucepot. Add beef and cook until browned, stirring often. Add mushrooms, garlic, herbs and bay leaf and cook until mushrooms are tender and liquid evaporates. Add broth.
  • Heat to a boil. Cover and cook over low heat 45 minutes.
  • Add carrots and potatoes. Heat to a boil. Cover and cook over low heat 30 minutes or until done. Remove bay leaf.

Nutrition Facts : Calories 787.4 calories, Carbohydrate 63.8 g, Cholesterol 133.1 mg, Fat 37.8 g, Fiber 8.3 g, Protein 48.1 g, SaturatedFat 13.7 g, Sodium 428.4 mg, Sugar 7.2 g

BEEF STEW



Beef Stew image

Provided by Suzan Colón

Yield Serves 4-6

Number Of Ingredients 12

1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 pounds stew beef, cubed
3 teaspoons olive oil or butter
1 bay leaf
1 clove garlic, smashed
1 beef stock cube
1 pound small onions
6 carrots, sliced
3 medium-size potatoes, quartered
1 package frozen peas

Steps:

  • Mix flour, salt, and pepper in a bowl and coat each piece of beef with it. Heat olive oil or butter in a heavy pot or Dutch oven and brown the meat over moderate heat. Remove meat as necessary to brown remaining meat. Return all meat to the pot. Dissolve beef stock cube in 2 cups boiling water and add to pot with meat. Add bay leaf and garlic and bring to a boil. Lower heat, cover, and simmer slowly until the meat is tender. Add onions, carrots, and potatoes; stir to mix ingredients, and cook for 10 minutes. Add peas, and continue simmering until the meat and vegetables are tender, about 20 minutes.

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