Muffin Topped Winter Beef Stew Recipes

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MUFFIN-TOPPED WINTER BEEF STEW



Muffin-topped winter beef stew image

Muffin on stew? You'd better believe it - think of it as a lighter alternative to suet dumplings

Provided by Lesley Waters

Categories     Dinner, Main course

Time 2h50m

Yield Serves 2 adults and 2-3 children

Number Of Ingredients 15

500g braising steak , cut into bite-sized chunks
2 tbsp plain flour , seasoned with pepper and a little salt
2 tbsp olive oil
1large onion , finely chopped
450g carrot , cut into chunks
2large parsnips , cut into chunks
1 bay leaf
2 tbsp sundried or regular tomato paste
300ml red wine or extra stock
450ml vegetable stock
225g plain flour
3 tsp baking powder
140g cheddar , coarsely grated
2 tbsp olive oil
150ml milk

Steps:

  • Heat oven to 150C/fan 130C/gas 2. Toss the beef in seasoned flour. Heat the oil in a large flameproof casserole. Fry the beef over a high heat until browned all over - it's easiest to do this in batches. Remove with a slotted spoon and set aside.
  • Add 2 tbsp water and the onion to the pan, stir well over a medium heat, scraping up the crusty bits from the bottom of the pan. Lower the heat and fry gently for 10 mins, stirring occasionally until the onions have softened.
  • Tip in the carrots, parsnips and bay leaf, then fry for 2 mins more. Return the beef to the pan, stir in the tomato paste, wine if using, and stock, then bring to the boil. Cover and cook in the oven for 1¾-2 hrs until the meat is tender. Can be made up to 2 days ahead or frozen for up to 1 month. Defrost thoroughly in the fridge before topping and baking. Take out of the oven and increase the temperature to 190C/fan 170C/gas 5.
  • To make the topping, sieve the flour and baking powder into a bowl and add half the cheese. Mix olive oil and milk, then stir into the flour to make a soft, slightly sticky dough. Add more milk, if necessary. Spoon the dough over the meat and vegetables, sprinkle with the remaining cheese and bake for about 15 mins until golden, risen and cooked through.

Nutrition Facts : Calories 847 calories, Fat 39 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 82 grams carbohydrates, Fiber 10 grams fiber, Protein 46 grams protein, Sodium 2.81 milligram of sodium

HEARTY WINTER STEW



Hearty Winter Stew image

A surprisingly delicious stew made with simple winter vegetables and seasoned with a half-dozen herbs.

Provided by stronglive1

Categories     100+ Everyday Cooking Recipes     Vegetarian     Soups and Stews     Stew

Time 40m

Yield 6

Number Of Ingredients 17

3 cups water
1 (16 ounce) can cannellini beans, drained and rinsed
5 medium carrots, peeled and sliced
5 cloves garlic, sliced
2 stalks scallions, minced
1 cup quick-cooking barley
1 pinch dried dill weed, or to taste
1 pinch dried marjoram, or to taste
1 pinch ground thyme, or to taste
1 pinch celery salt, or to taste
1 pinch dried savory, or to taste
1 pinch dried rosemary, or to taste
dried carrot greens to taste
salt to taste
1 (10 ounce) package frozen Brussels sprouts
4 leaves collard greens - rinsed, trimmed, and chopped
1 tablespoon pine nuts

Steps:

  • Combine 1 cup water, cannellini beans, carrots, garlic, and scallions in a large pot. Cover and bring to a boil. Add barley and remaining water. Stir in dill, marjoram, thyme, celery salt, savory, rosemary, carrot greens, and salt. Cover and return to a boil. Reduce heat and cook until barley is tender, 10 to 12 minutes.
  • Stir in Brussels sprouts, collard greens, and pine nuts. Taste and adjust seasonings.
  • Let simmer until Brussels sprouts are hot, 5 to 10 minutes. You can let simmer longer to let the flavors meld, adding more water if desired or needed, though the consistency should be thick.

Nutrition Facts : Calories 229.3 calories, Carbohydrate 44.8 g, Fat 2.2 g, Fiber 12.8 g, Protein 10.2 g, SaturatedFat 0.4 g, Sodium 263.8 mg, Sugar 3 g

WINTER BEEF STEW



Winter Beef Stew image

"This warming main dish is a favorite after a day of play around our home in Twin Falls, Idaho," notes Ruth Ann Harker. "It's no fuss, too-I can put it in the oven and practically forget about it."

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 6 servings.

Number Of Ingredients 17

1-1/2 pounds boneless beef chuck roast, cut into 1-1/4-inch pieces
1 cup chopped onion
2 teaspoons canola oil
2 garlic cloves, minced
1-1/2 pounds small red potatoes, cut into chunks
3 medium carrots, cut into 1-inch pieces
2 medium onions, quartered
1/2 pound fresh mushrooms, halved
1 can (14-1/2 ounces) reduced-sodium beef broth
1 cup unsweetened apple juice
1/4 cup tomato paste
1/2 cup minced fresh parsley
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 bacon strip, cooked and crumbled

Steps:

  • In a Dutch oven, cook meat and chopped onion in oil over medium-high heat until meat is browned on all sides. Add garlic; cook 1 minute longer. Drain. Add the potatoes, carrots, quartered onions and mushrooms. , In a small bowl, combine the broth, apple juice, tomato paste, parsley, bay leaves, salt, thyme and pepper. Pour over meat., Cover and bake at 325° for 2 hours. Stir. Bake, uncovered, for 30-45 minutes longer or until stew reaches desired thickness. Discard bay leaves; sprinkle with bacon.

Nutrition Facts : Calories 364 calories, Fat 9g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 544mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 6g fiber), Protein 32g protein. Diabetic Exchanges

WINTER VEGETABLE-BEEF STEW



Winter Vegetable-Beef Stew image

Take the chill off a winter night with this homey, red wine-infused beef-and-veggie stew.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 14

2 tablespoons olive oil
1 1/2 lb beef chuck roast, cut into 1-inch pieces
1 large onion, chopped
4 cloves garlic, finely chopped
1/4 cup Gold Medal™ all-purpose flour
1 cup Burgundy or dry red wine
3 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 1/2 cups ready-to-eat baby-cut carrots
4 medium parsnips, peeled, cut into 1/2-inch pieces
1/2 lb small red potatoes, cut in half
2 dried bay leaves
6 sprigs fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In 4-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Cook beef in oil 15 minutes, stirring occasionally, until browned. Remove beef to bowl; cover to keep warm.
  • In Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring occasionally, until tender. Return beef to Dutch oven. Sprinkle with flour; cook and stir 1 minute. Add wine; cook 1 minute, scraping to loosen any browned bits from bottom of pan. Stir in broth, carrots, parsnips, potatoes, bay leaves, thyme, salt and pepper.
  • Heat to boiling; reduce heat. Cover; simmer about 40 minutes, stirring occasionally, until vegetables are tender. Remove bay leaves before serving.

Nutrition Facts : Calories 560, Carbohydrate 52 g, Fat 1, Fiber 11 g, Protein 44 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1150 mg

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

PERFECT WINTER BEEF STEW



Perfect Winter Beef Stew image

with only a few ingredients, this foolproof hearty dish is guaranteed to become a favorite winter staple. It fills you up in way that you are not too full or a little bit hungry.

Provided by traveling baker

Categories     Stew

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 8

3/4 cup kraft Italian dressing
2 lbs beef stew meat, such as beef chuck roast, cut into 1-inch chunks
6 slices oscar mayer bacon, chopped
1 cup chopped onion (about 1 large)
3 cups sliced mushrooms
3 cups sliced carrots
stewed tomatoes, undrained
1 (14 1/2 ounce) can beef broth

Steps:

  • Place dressing and meat in large resealable plastic bag. Refrigerate 30 minutes to marinate. Meanwhile, cook bacon in large saucepan on medium heat 5 minutes, or until crisp. Remove bacon from saucepan: drain.
  • Add onions and mushrooms; cook on medium-high heat 10 minutes., or until softened. remove meat from marinade; discard marinade. add meat, carrots, potatoes, tomatoes with their liquid, the broth and bacon to saucepan. Bring to boil, stirring occasionally. Reduce hear to low; cover and simmer 1 hour and 15 minutes.
  • Simmer uncovered, 15 minutes or until meat is tender and sauce is thickened, stirring occasionally.

WINTER VEGETABLE BEEF STEW



Winter Vegetable Beef Stew image

Make the perfect Winter Vegetable Beef Stew! With step-by-step how-to photos, you can see the perfection of this Winter Vegetable Beef Stew for yourself.

Provided by My Food and Family

Categories     Home

Time 2h15m

Yield 8 servings, 1-1/4 cups each

Number Of Ingredients 9

3/4 cup KRAFT Zesty Italian Dressing
2 lb. beef stew meat, cut into 1-inch chunks
6 slices OSCAR MAYER Bacon, chopped
1/2 lb. sliced fresh mushrooms
1 large onion, chopped
6 carrots (about 1 lb.), sliced
1-1/2 lb. red potatoes (about 5), peeled, cut into large chunks
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 can (14-1/2 oz.) beef broth

Steps:

  • Pour dressing over stew meat in resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. to marinate.
  • Cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Use slotted spoon to remove bacon from pan, reserving drippings in pan; drain bacon on paper towels.
  • Add mushrooms and onions to reserved drippings; cook on medium-high heat 10 min. or until tender, stirring occasionally. Remove stew meat from marinade; add to saucepan with carrots, potatoes, tomatoes, broth and bacon. Discard bag and marinade.
  • Bring stew to boil, stirring occasionally; cover. Simmer on low heat 1-1/2 hours or until beef is done and stew is thickened, stirring occasionally and uncovering for the last 15 min.

Nutrition Facts : Calories 430, Fat 26 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 75 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g

DUTCH OVEN BEEF STEW



Dutch Oven Beef Stew image

"This is a great cold-weather meal," says Bettina Turner from Kernersville, North Carolina. "I love this Dutch oven beef stew because it's a hearty meal in one pot. Add a good loaf of bread and you're all set."

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 6 servings.

Number Of Ingredients 13

6 tablespoons all-purpose flour, divided
1/4 teaspoon salt, optional
1/2 teaspoon pepper, divided
1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
1 medium onion, chopped
1 tablespoon canola oil
3 garlic cloves, minced
3 cups beef broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
3/4 teaspoon dried thyme
3 large potatoes, peeled and cut into 1-inch cubes
3 medium carrots, cut into 1/4-inch slices
1/2 cup frozen peas, thawed

Steps:

  • In a large bowl, combine 4 tablespoons flour, salt if desired and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and turn to coat. , In a Dutch oven over medium-high heat, brown beef in oil in batches. Remove and set aside. Add onion to the pan and cook until tender. Add garlic; cook 1 minute longer. Stir in remaining flour and pepper until blended. Gradually stir in broth. Add the beef, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours. , Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving.

Nutrition Facts : Calories 439 calories, Fat 13g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 426mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein.

BEEF STEW WITH WINTER VEGETABLES



Beef Stew with Winter Vegetables image

Buying a large piece of beef chuck and portioning it at home instead of buying cubed stew meat is a great way to infuse more flavor in to this hearty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 4h

Number Of Ingredients 13

5 pounds beef chuck, trimmed of excess fat and gristle, cut into 2-inch chunks
1/4 cup all-purpose flour
Coarse salt and ground pepper
2 to 3 tablespoons vegetable oil, such as safflower
1 large onion, coarsely chopped
2 celery stalks, sliced
2 garlic cloves, smashed
1/4 cup tomato paste
1 cup dry red wine, such as Merlot
1 can (28 ounces) crushed tomatoes
1/2 teaspoon dried thyme
2 dried bay leaves
3 pounds winter vegetables, such as potatoes, carrots, turnips, and parsnips, peeled and cut into 1 1/2-inch chunks

Steps:

  • In a large bowl, toss beef with flour; season with salt and pepper. In a large (at least 7-quart) Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Working in two batches, shake off excess flour, and sear beef on all sides until browned, 8 to 10 minutes (use more oil for second batch, if needed). Transfer beef to a plate, and set aside (reserve pot).
  • Add onion, celery, and garlic to pot; cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomato paste, and cook, stirring, until slightly darkened, 1 to 2 minutes. Add wine, and cook, scraping up browned bits from bottom of pot, until liquid is reduced by half, 2 to 3 minutes.
  • Return browned beef to pot. Stir in tomatoes, thyme, bay leaves, and 8 cups water. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, stirring occasionally, 2 hours. (If liquid reduces too quickly, add a little more water.)
  • With tongs or a slotted spoon, transfer beef to a large bowl. Pass remaining contents of pot through a fine-mesh sieve into another bowl; discard solids. Return beef and strained liquid to pot; stir in winter vegetables. Simmer over medium-low, partially covered, until beef and vegetables are fork-tender, 1 to 1 1/2 hours more, stirring occasionally.

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MUFFIN-TOPPED WINTER BEEF STEW RECIPE IN URDU | THE COOK BOOK
About Recipe: Muffin-Topped Winter Beef Stew Recipe is a very famous dish relate to Pakistani Food, Muffin-Topped Winter Beef Stew almost served at every restaurant and we can easily make it at home as well, Especially Muffin-Topped Winter Beef Stew is a very instant and popular recipe you can make it for lunch, breakfast or […]
From thecookbook.pk


OLD FASHIONED BEEF STEW - THE DARING GOURMET
2021-12-29 Add the wine, bring it to a rapid boil, scraping up the browned bits from the bottom of the pan, and boil for 2 minutes or until the wine is mostly evaporated. Return the beef to the Dutch oven. Add the broth, tomato paste and seasonings. Bring it to a boil, reduce the heat to low, cover and simmer for 90 minutes.
From daringgourmet.com


WINTER BEEF STEW (VRP 200) | VINTAGE RECIPE PROJECT
2019-11-06 Winter Beef Stew Vintage Recipe Box 200 Overview. There are lots of fun recipes to read in the box this recipe for Winter Beef Stew was with. Click here to view all of Vintage Recipe Box 200 recipes from Langhorne, Pennsylvania and to learn more about the history of the recipe box. Start your own recipe box for your family or friends.
From vintagerecipeproject.com


WINTER CHICKEN STEW (WITH COOKING VIDEO) - A GOOD LIFE FARM
2021-09-01 In a Dutch oven, heat up a tablespoon or two of extra virgin olive oil, and sauté the onion and garlic over medium-low heat until tender, and just beginning to get a little color. Add in the diced tomatoes. Let those cook for a few minutes over medium heat. Meanwhile, peel and chop the carrots, and chop the celery. Keep the pieces kind of chunky.
From cosmopolitancornbread.com


BEEF STEW WITH ROASTED WINTER VEGETABLES | KITCHEN BASICS
3 cups prepared mashed potatoes. INSTRUCTIONS. 1 Preheat oven to 425°F. Toss cubed vegetables and onion with 1 tablespoon of the oil. Place on large baking sheet. Roast 20 minutes or until vegetables are golden in color. 2 Meanwhile, heat remaining 1 tablespoon oil in large skillet on medium-high heat. Add beef; cook and stir 5 minutes or ...
From mccormick.com


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