Mincebeefstew Recipes

MINCED BEEF & SWEET POTATO STEW

Minced beef & sweet potato stew image

Thrifty lean mince makes a great base for a hearty family casserole - serve this one-pot with seasonal greens

Provided by Good Food team

Time 1h20m

Number Of Ingredients 13

Ingredients

1 tbsp sunflower oil
1 large onion , chopped
1 large carrot , chopped
1 celery stick, sliced
500g lean minced beef
1 tbsp tomato purée
1 tbsp mushroom ketchup
400g can chopped tomato
450g sweet potato , peeled and cut into large chunks
few thyme sprigs
1 bay leaf
handful parsley , chopped
Savoy cabbage , to serve

Steps:

Heat the oil in a large pan, add the onion, carrot and celery, and sweat for 10 mins until soft. Add the beef and cook until it is browned all over.
Add the tomato purée and cook for a few mins, then add the mushroom ketchup, tomatoes, sweet potatoes, herbs and a can full of water. Season well and bring to the boil.
Simmer on a low heat for 40-45 mins until the sweet potatoes are tender, stirring a few times throughout cooking to make sure they are cooking evenly.
Once cooked, remove the bay leaf, stir through the chopped parsley and serve with cabbage.

Nutrition Facts : Calories 368 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 0.6 milligram of sodium

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

Ingredients

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

DAD'S NEW ZEALAND MINCE STEW

Dad's New Zealand Mince Stew image

Hmmmmm... I'm not sure if it's chili, or stew or a shepherds pie without the crust, but there is nothing like it over some toast on a cold night, rich and hearty, just downright yummy if you ask me. We always experiment a little with our ingredients but it always comes out great. I'm thinking of going and making a pot right now, oh and it's even better the days after you make it, just go ahead and microwave some, put it on baked potatoes, roll it up in bread, use it anyway you like.

Provided by Kat

Categories Soups, Stews and Chili Recipes Stews Beef

Time 3h45m

Yield 8

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
3 large onions, sliced
2 pounds ground beef
2 cloves garlic, chopped
1 cup water
2 cups ketchup
1 cup beef stock
2 tablespoons teriyaki sauce
3 tablespoons black pepper
1 tablespoon curry powder
1 teaspoon garlic powder
1 tablespoon onion powder
1 tablespoon all-purpose flour
½ cup water

Steps:

Heat oil in a large pot over medium heat. Saute onions until browned; remove from pot, and set aside. Add ground beef to pot, and cook until evenly brown. Add garlic, and cook for 2 minutes. Stir in browned onions, and cook on high heat for 3 to 5 minutes. Stir in 1 cup of water. Reduce heat, cover, and simmer for 20 minutes.
Stir in ketchup, beef stock, and teriyaki sauce. Season with pepper, curry powder, garlic powder, and onion powder. Cover, and simmer for about 2 hours.
Mix together 1 tablespoon flour and 1/2 cup water. Stir into stew, and cook until thickened.

Nutrition Facts : Calories 474.3 calories, Carbohydrate 25.4 g, Cholesterol 96.5 mg, Fat 32.4 g, Fiber 2.2 g, Protein 21.9 g, SaturatedFat 12.6 g, Sodium 934.7 mg, Sugar 17.5 g

MINCE BEEF STEW

Mince Beef Stew image

This is a recipe that my Mum used to make when we were kids. Lovely in the winter or when you're feeling under the weather. Serve it with baked potatoes or mash for a real comfort dinner.

Provided by Snowbunny Andorra

Categories Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 kg minced beef
2 large onions
6 large carrots
2 medium swedes
2 (400 g) cans baked beans
3 tablespoons tomato puree
2 tablespoons Worcestershire sauce
4 beef bouillon cubes
2 bay leaves
water
salt & pepper

Steps:

With a food processor with the grater attachment, grate the carrots, swede and onions.
Put everything except the bay leaves and water into a large pan and heat, stirring, until the meat is browned.
Add a teaspoon of salt, a sprinkle of black pepper, the bay leaves and enough water to stop it sticking to the pan (depends on how much water is in the beef).
Simmer for 45 minutes, checking occasionally that it is not sticking, and topping up with water if necessary.
Taste and adjust seasoning as required.

Nutrition Facts : Calories 903.9, Fat 50.9, SaturatedFat 19.8, Cholesterol 226.9, Sodium 1181.6, Carbohydrate 42.3, Fiber 8.3, Sugar 18.7, Protein 69.9

BEEF STEW MIX

Beef Stew Mix image

"I love pot roast, but since I live alone, I find it easier to cook stew meat," Roberta Young writes from San Diego, California. "I cook 3 pounds of lean beef stew meat or a roast I cut up myself...whatever's on sale. Then I make my recipe for Beef Stew Mix, divide it up in three containers and freeze. You can alter the seasonings, if you wish."

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 3 batches plus leftover broth.

Number Of Ingredients 13

Ingredients

3 pounds beef stew meat
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup canola oil
4 medium carrots, cut into 2-inch pieces
3 celery ribs, cut into 2-inch pieces
2 medium onions, cut into wedges
4 garlic cloves, minced
3 quarts water
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons whole peppercorns
4 bay leaves

Steps:

Sprinkle beef with salt and pepper. In a soup kettle or Dutch oven, brown beef in oil; drain. Remove meat and set aside. In the same pan, cook the carrots, celery, onions and garlic over medium heat for 4 minutes. Add the beef, water, mustard, Worcestershire sauce, peppercorns and bay leaves. , Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. Using a slotted spoon, remove meat from broth. Strain and discard the vegetables, peppercorns and bay leaves. Return broth to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Skim fat from broth. , Divide beef among three freezer containers; add 1 cup of broth to each. Cover and freeze remaining broth for another use. Meat and broth may be frozen for up to 3 months. Thaw in the refrigerator before using., Beef Stew Mix may be used to prepare the following recipe (also found in Recipe Finder): Vegetable Beef Stew.

Nutrition Facts :

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