Lobby Traditional Beef Stew Recipes

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STAFFORDSHIRE BEEF LOBBY



Staffordshire beef lobby image

A delicious and hearty meal, ideal for those on a budget...

Provided by Netmums

Categories     Autumn recipes

Time 2h

Yield 4

Number Of Ingredients 8

450g braising steak (remove fat)
50g pearl barley
1 onion, diced
garlic (2x cloves), crushed
1 swede, diced
4 celery sticks, chopped
4 carrots, diced
500ml stock made using 1 Knorr Zero Salt Beef Stock Cube

Steps:

  • Put the meat, onion and pearl barley in a large pan and cover with water
  • Bring to the boil and then simmer gently on a very low heat for 40 minutes
  • Stir occasionally to prevent it from sticking
  • Meanwhile peel and chop the vegetables to dice of a similar size - I like mine chunky but my mum used to do hers in small dice
  • Add the vegetables to the pan and top up with Knorr Zero Salt Beef stock to cover the veg
  • Cook at a low simmer for approximately 60 minutes or until everything is softly cooked and the meat is tender
  • Continue to stir occasionally to prevent it from sticking to the bottom of pan
  • Season to taste
  • Serve in big bowls with chunky bread

TRADITIONAL BEEF STEW



Traditional Beef Stew image

The aroma of this classic beef stew is irresistible, making it impossible not to dig in the moment you walk in the door. -Rosana Pape, Hamilton, Indiana

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 4 servings.

Number Of Ingredients 11

1 pound beef stew meat, cut into 1-inch cubes
1 pound fresh baby carrots
2 medium potatoes, cut into chunks
2 medium onions, cut into wedges
1 cup drained diced tomatoes
1 cup beef broth
1 celery rib, cut into 1/2-inch pieces
2 tablespoons quick-cooking tapioca
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a 3-qt. slow cooker, combine all ingredients. , Cover and cook on low for 8-10 hours or until meat and vegetables are tender.

Nutrition Facts : Calories 334 calories, Fat 8g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 611mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges

CLASSIC BEEF STEW



Classic Beef Stew image

From the inviting aroma to the hearty taste, every bite of this beef stew recipe promises warmth, comfort and satisfaction. When a pot of beef stew is simmering away on your stovetop, it's clear to everyone that a great meal is in the making.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h45m

Yield 4

Number Of Ingredients 14

1 tablespoon vegetable oil or shortening
1 lb boneless beef chuck, tip or round roast, cut into 1-inch cubes
3 cups water
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium carrots, cut into 1-inch pieces
1 large unpeeled potato, cut into 1 1/2-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 medium stalk celery, cut into 1-inch pieces
1 small onion, chopped (1/4 cup)
1 teaspoon salt
1 dried bay leaf
1/2 cup cold water
2 tablespoons Gold Medal™ all-purpose flour

Steps:

  • In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
  • Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
  • Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
  • In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.

Nutrition Facts : Calories 350, Carbohydrate 24 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 4 g, TransFat 1/2 g

OLD-FASHIONED BEEF STEW



Old-Fashioned Beef Stew image

A classic, the slow braise renders beef stew meat mouth-wateringly tender.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 14

1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 pounds stewing beef, cut into 1-inch cubes
1/4 cup vegetable shortening
1 tablespoon freshly squeezed lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 large onion, sliced
2 bay leaves
1/4 teaspoon ground allspice
12 small carrots, peeled and trimmed
12 small pearl onions, peeled
8 to 10 small new potatoes, peeled

Steps:

  • On a piece of wax paper, mix together flour, salt, and pepper. Roll beef cubes in the mixture to coat. Shake off excess. In a medium Dutch oven, melt shortening over high heat. When very hot, working in batches so as not to crowd the pan, add beef and cook until brown. As each batch is finished set aside.
  • Return beef to the Dutch oven, and add 4 cups boiling water. Stand back, as it will splatter. Stir, and add lemon juice, Worcestershire sauce, sugar, onion, bay leaves, and allspice. Reduce heat, cover, and simmer until meat is tender, 1 1/2 to 2 hours. Add carrots, onions, and potatoes, and cook until vegetables are tender when pierced with the tip of a knife, 30 to 45 minutes more.

CLASSIC BEEF STEW



Classic Beef Stew image

Aromatic and satisfying, a comforting bowl of beef stew always hits the mark on extra chilly nights. Here, seared pieces of marbled beef simmer away until fall-apart-tender in broth, with punchy aromatics added to it like tomato paste, Worcestershire sauce, red wine, and fire-roasted tomatoes for a subtle smokiness.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 3h25m

Number Of Ingredients 14

2 pounds beef chuck (preferably grass-fed), cut into 2-inch pieces
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
10 ounces frozen pearl onions, thawed, drained, and patted dry
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
3/4 cup dry red wine, such as Cabernet Sauvignon
2 cups low-sodium chicken broth
1 can (14.5 ounces) fire-roasted diced tomatoes
4 carrots (8 ounces), peeled and cut into 1 1/2-inch pieces
3 Yukon Gold potatoes (1 pound), peeled and cut into 1 1/2-inch pieces
1 cup frozen peas (optional)
Chopped fresh parsley leaves, for serving

Steps:

  • Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
  • Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
  • Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
  • Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through.
  • Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.

LOBBY (TRADITIONAL BEEF STEW)



Lobby (Traditional Beef Stew) image

Traditional British beef stew, done the low fat way, based on a recipe my mother in-law cooks, although I don't think she puts tomato puree in it, I just think it adds a depth of flavour.

Provided by Lou van

Categories     Stew

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 10

600 g braising steak, cubed
2 carrots, chopped
1 leek, sliced
2 parsnips, sliced
8 teaspoons gravy, granules (heaped)
1 bouquet garni
1 tablespoon tomato puree
1/2 teaspoon sugar
salt and pepper
1 cup frozen peas

Steps:

  • Put the steak into the crock pot.
  • Put vegetables and some water into a pan and bring to the boil.
  • Simmer for approx 8 minutes.
  • Drain the vegetables, reserving the cooking water, and add the veg to the crock pot.
  • Add the cooking water from the vegetables to the gravy granules, use enough to make the gravy thick but not gloopy.
  • Add the tomato paste, bouquet garni, sugar, worcestershire sauce and saly and pepper to the gravy mixture, stir and add to the crock pot.
  • Cook for 30 minutes at high temperature then 7 hours at low temperature.
  • Add the peas to the crock pot, cook for a further 30 minutes and serve.

Nutrition Facts : Calories 484.5, Fat 29.4, SaturatedFat 11.5, Cholesterol 102.1, Sodium 344.2, Carbohydrate 23.2, Fiber 5.4, Sugar 7.3, Protein 30.9

CLASSIC BEEF STEW RECIPE BY TASTY



Classic Beef Stew Recipe by Tasty image

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

2 lb kroger beef chuck roast
½ teaspoon kosher salt, plus more for taste
½ teaspoon black pepper, plus more to taste
2 tablespoons canola oil
2 cups yellow onion, diced
2 cups celery
2 cups carrot, diced
2 cloves garlic, minced
2 tablespoons tomato paste
1 cup red wine
2 cups beef stock
28 oz diced tomatoes
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
egg noodle, cooked, for serving

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

CLASSIC, HEARTY BEEF STEW



Classic, Hearty Beef Stew image

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

1 (2 pound) boneless beef round steak, cut into 1-inch cubes
kosher salt and cracked black pepper to taste
¼ cup all-purpose flour
1 tablespoon smoked paprika
1 tablespoon canola oil
3 cups chopped onion
6 cloves garlic, minced
4 tablespoons tomato paste
2 cups dry red wine
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon herbes de Provence
3 bay leaves
2 cups beef broth, or more as needed
1 tablespoon Worcestershire sauce
3 cups chopped carrots
3 cups cubed Yukon Gold potatoes
1 cup fresh peas
1 ½ teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme, or to taste

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

OLD-FASHIONED BEEF STEW



Old-Fashioned Beef Stew image

This rich, hearty beef stew has a garden full of flavor with vegetables like cabbage, rutabaga and carrots. Mom knew this main dish is one that would suit us 11 kids. When we were all home, she'd throw in extra vegetables to stretch it. -Anne Heinonen, Howell, Michigan

Provided by Taste of Home

Categories     Dinner

Time 3h

Yield 8 servings.

Number Of Ingredients 15

1 boneless beef chuck roast (2 pounds), cut into 1/2-inch cubes
1 tablespoon canola oil
1 large onion, chopped
5 cups water
1 teaspoon seasoned salt
1/2 teaspoon pepper
2 to 3 teaspoons salt, optional
5 to 6 medium potatoes, peeled and cut into 1/2-inch cubes
5 medium carrots, cut into 1/4-inch slices
1 medium rutabaga, peeled and cut into 1/2-inch cubes
1 cup sliced celery (1/2-inch pieces)
1/2 medium head cabbage, finely sliced
1/4 cup all-purpose flour
3/4 cup cold water
2 teaspoons browning sauce, optional

Steps:

  • In a Dutch oven over medium-high heat, brown meat in oil. Add the onion, water, seasoned salt, pepper and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours. , Add the vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine flour, cold water and browning sauce until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Nutrition Facts : Calories 302 calories, Fat 11g fat (0 saturated fat), Cholesterol 86mg cholesterol, Sodium 263mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

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STAFFORDSHIRE BEEF LOBBY - A GREAT WINTER WARMER - YOUR RECIPES ...
2017-10-09 Cooking Instructions: 1. Place the meat and vegetables into a slow cooker. 2. Combine the stock, Worcestershire sauce, then pour over the meat. 3. Add enough water to almost cover the contents. 4. Set the slow cooker to high and leave for a …
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