Homestyle Beef Stew Recipe 475

HOME-STYLE STEW

Home-Style Stew image

My husband and I both work full time and we have three daughters, so good, quick meals are important. This stew works wonders. It always tastes great and is a regular menu item for us. -Marie Shanks, Terre Haute, Indiana

Provided by Taste of Home

Categories Dinner

Time 6h20m

Yield 5 servings.

Number Of Ingredients 5

Ingredients

2 packages (16 ounces each) frozen vegetables for stew
1-1/2 pounds beef stew meat, cut into 1-inch cubes
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 envelope reduced-sodium onion soup mix

Steps:

Place vegetables in a 5-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown beef on all sides. , Transfer to slow cooker. Combine the remaining ingredients; pour over the top. , Cover and cook on low for 6-8 hours or until meat is tender.

Nutrition Facts :

HOME-STYLE BEEF STEW

Home-Style Beef Stew image

Comfort food? Welcome family with a delicious ground beef stew featuring tasty baked-on-top biscuits.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

1 lb lean (at least 80%) ground beef
2 cups water
2 cans (14.5 oz each) diced tomatoes with garlic and olive oil, undrained
1 can (6 ounces) tomato paste
1 bag (1 lb) frozen cauliflower, carrots and snow peas (or other combination)
2 1/4 cups Original Bisquick™ mix
2/3 cup milk
1 tablespoon chopped fresh parsley

Steps:

Heat oven to 425°F. In 4-quart ovenproof Dutch oven, cook beef over medium heat, stirring occasionally, until brown; drain. Stir in water, tomatoes, tomato paste and vegetables. Heat to boiling, stirring occasionally; remove from heat.
In medium bowl, stir remaining ingredients until soft dough forms. Drop dough by 6 spoonfuls onto beef mixture.
Bake uncovered 20 to 25 minutes or until biscuits are golden brown and stew is bubbly.

Nutrition Facts : Calories 420, Carbohydrate 45 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 5 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 11 g, TransFat 2 1/2 g

HOMESTYLE BEEF STEW RECIPE - (4.7/5)

HOMESTYLE BEEF STEW Recipe - (4.7/5) image

Provided by Beefman-2

Number Of Ingredients 10

Ingredients

3 LB BEEF STEW MEAT CUBED
4 TBSP FLOUR
3 TBSP OLIVE OIL
4 CARROTS PEELED AND SLICED
2 ONIONS PEELED AND SLICED
2 BEEF BOUILLON CUBES
4 CUPS WATER
1/2 CUP RED WINE
2 TBSP WORCESTERSHIRE SAUCE
1 BAY LEAF

Steps:

DREDGE THE MEAT IN THE FLOUR, HEAT OIL IN PAN AND BROWN THE MEAT , 7 TO 10 MINUTES. PLACE MEAT IN SLOW COOKER PLACE IN SLOW COOKER PLACE CARROTS AND POTATOES IN SLOW COOKER. DISSOLVE THE BOUILLON IN THE 4 CUP HOT WATER ADD TO SLOW COOKER, ADD REMAINING INGREDIENTS COOK ON LOW 6 TO 7 HOUR AND SERVE

OLD-FASHIONED BEEF STEW

Old-Fashioned Beef Stew image

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Categories dinner, one pot, soups and stews, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

Steps:

Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams

SIMPLE BEEF STEW

Simple Beef Stew image

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

Ingredients

3 tablespoons vegetable oil
2 pounds room temperature beef stew meat, cut into 1 1/2-inch cubes
½ cup all-purpose flour
1 yellow onion, roughly chopped
1 teaspoon minced garlic
1 (32 ounce) carton low-sodium beef broth
1 (15 ounce) can crushed tomatoes
3 yellow potatoes, or more to taste, cubed
3 stalks celery, chopped
1 cup baby carrots
1 teaspoon Creole seasoning (such as Tony Chachere's®)
1 teaspoon dried basil

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

HOMESTYLE BEEF STEW

Homestyle Beef Stew image

Savory beef cubes simmer to tenderness along with carrots and potatoes in a rich beef broth for a full-flavored and satisfying stew.

Provided by Allrecipes Member

Time 2h25m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons all-purpose flour
⅛ teaspoon ground black pepper
1 pound beef for stew, cut into 1-inch cubes
1 tablespoon vegetable oil
1 (10.5 ounce) can Campbell's® Condensed Beef Broth
½ cup water
½ teaspoon dried thyme leaves, crushed
1 bay leaf
3 medium carrots, cut into 1-inch pieces
2 medium potatoes, cut into quarters

Steps:

Stir the flour and black pepper on a plate. Coat the beef with the flour mixture.
Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the saucepot. Pour off any fat.
Stir the broth, water, thyme, and bay leaf in the saucepot and heat to a boil. Return the beef to the saucepot. Reduce the heat to low. Cover and cook for 1 1/2 hours.
Add the carrots and potatoes to the saucepot. Cover and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender, stirring occasionally. Remove and discard the bay leaf.

Nutrition Facts : Calories 371.4 calories, Carbohydrate 26.8 g, Cholesterol 62.5 mg, Fat 19 g, Fiber 3.8 g, Protein 23.2 g, SaturatedFat 6.7 g, Sodium 599.2 mg, Sugar 3.6 g

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