CLASSIC BEEF STEW
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
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.
ANCIENT GRAIN BEEF STEW
My version of beef stew is comfort food with a healthy twist. I use lentils and red quinoa rather than potatoes. If leftover stew seems too thick, add more beef stock when reheating. -Margaret Roscoe, Keystone Heights, Florida
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat. Add beef; brown on all sides. Transfer meat and drippings to a 5- or 6-qt. slow cooker. Stir in the remaining ingredients. Cook, covered, on low for 6-8 hours, until meat is tender. Discard bay leaves.
Nutrition Facts : Calories 261 calories, Fat 7g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 797mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 5g fiber), Protein 21g protein. Diabetic Exchanges
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 CROCK-POT BEEF STEW RECIPE BY TASTY
Here's what you need: Mccormick® beef stew seasoning, v8 juice, celeries, vidalia onion, carrot, red potatoes, beef stewing meat
Provided by Shannon Citrino
Yield 8 servings
Number Of Ingredients 7
Steps:
- Turn on slow cooker to the high setting
- Place stewing meat into the slow cooker along with ⅔ of the baby carrots and the sliced celery.
- Put one half of the onion aside. Dice the remaining half and add to the Crock-Pot. Add the potatoes.
- In a large bowl, mix 3 cups of V8 juice and the seasoning packet. Pour the liquid into the slow cooker.
- With a large cooking spoon, gently stir the stew until evenly mixed.
- Cook on high for 2.5 hours or until potatoes and carrots are soft
- Serve and enjoy!
Nutrition Facts : Calories 219 calories, Carbohydrate 25 grams, Fat 4 grams, Fiber 3 grams, Protein 20 grams, Sugar 3 grams
MARGARET'S BEEF STEW
This recipe comes from the first "What's Cooking at Moody's Diner" cookbook. Moody's Diner is a vintage 1930's Diner in Waldoboro, Maine and every year when I went to visit, my grandmother would take me there to get breakfast. I never had *this* recipe at Moody's, but this is my favorite stew that my mom made when I was growing up, and I want to make sure I don't lose this recipe. The barley was her addition to this stew, and she always made it in a crock pot, although I'll give the instructions to make it in a pot on the stove as well. Mainer's shorten "oleomargarine" to "oleo", unlike all the rest of the world that shortens it to "margarine", so in the recipe, where it calls for oleo, it is asking for margarine or butter. You can use a bag of frozen stew veggies instead of preparing the fresh ones, to make it a bit faster to put together, and if you use quick barley, add it in the last half hour or so of cooking, so it doesn't get mushy. This recipe is great served with homemade yeast rolls, or biscuits.
Provided by Mommy2two
Categories Stocks
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine oleo and flour in a pot with a heavy bottom over low heat, or a crockpot on low.
- Add catsup and boiling water.
- Add beef, onions, vegetables, and barley.
- Bring to boil and simmer until beef is tender or,
- In crockpot, simmer all day on low.
Nutrition Facts : Calories 388.2, Fat 5.8, SaturatedFat 2.4, Cholesterol 72.6, Sodium 484.5, Carbohydrate 55.5, Fiber 7.9, Sugar 12.2, Protein 31.1
GRANDMA'S HOMEMADE BEEF STEW
Just like grandma used to make. Very little work goes into this homemade beef stew but it was always made with love. Serve with saltine crackers or yeast rolls.
Provided by COTTNBLOSM
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h25m
Yield 8
Number Of Ingredients 12
Steps:
- Place stew meat, water, onion, salt, and pepper in a large stockpot. Cook over medium heat until meat is fork-tender, about 45 minutes. Do not drain.
- Add carrots and potatoes to the stew, stir, and cook over medium heat for 20 minutes. Stir in celery, green beans, corn, peas, crushed tomatoes, and tomato sauce. Reduce heat to medium-low and let cook for about 1 hour.
Nutrition Facts : Calories 366 calories, Carbohydrate 32.6 g, Cholesterol 62.6 mg, Fat 16.4 g, Fiber 7.2 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 657 mg, Sugar 8.4 g
MARRAKESH STEW
This one-pot Moroccan stew, courtesy of reader Sonya Labbe in Los Angeles, is packed with spicy flavor and healthy vegetables. Make this on a weekend and freeze the leftovers for a fast weeknight dinner.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h
Number Of Ingredients 16
Steps:
- In an 8-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and cook, stirring occasionally, until soft, 5 minutes. Add cumin, cinnamon, coriander, cayenne, and allspice and cook until fragrant, 1 minute. Add carrots, potatoes, and squash and season with salt and pepper. Cook, stirring occasionally, until beginning to brown, 5 minutes. Add tomatoes and broth (vegetables should be completely covered by liquid; add water to cover, if necessary). Season with salt and pepper. Bring to a gentle simmer and cook, uncovered, 20 minutes.
- Add eggplant, stir to combine, and simmer until eggplant is tender, 20 minutes. Stir in chickpeas, season to taste with salt and pepper, and cook until chickpeas are warmed through, 5 minutes. Serve stew with couscous if desired.
Nutrition Facts : Calories 212 g, Fat 3 g, Fiber 9 g, Protein 6 g
AUTUMN BEEF STEW
Let the aroma of this savory supper welcome you home after work. Chock-full of tender beef, hearty potatoes and colorful carrots, this down-home dinner is a staple at Margaret Shauers' kitchen in Great Bend, Kansas.
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon., Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
Nutrition Facts : Calories 366 calories, Fat 16g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 436mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
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