No Meat Stew

NO MEAT STEW



No Meat Stew image

This is a great recipe. You can make it as is for a side dish or it's good enough to be a stand-alone meal, just increase the ingredients and add some bread or rice to compliment it. You can add your own favorite veggies and meat as well. My sister loves to add mushrooms to hers, and we like to add yellow and red bell peppers to ours, so feel free to experiment! That's what I really love about this recipe, it's simple, but so easy to add and it just keeps getting better!

Recipe From food.com

Provided by dEbBiE_oTaVa

Categories     Stew

Time 1h10m

Yield 2 depends on how many added ingredients or how much, 2 serving(s)

Number Of Ingredients: 11

3 tablespoons olive oil
3 garlic cloves, crushed (more or less to taste, I also usually add two cloves galic, sliced to mine)
1 potato, diced (you can peel if you prefer, but I leave the skin on)
1 green bell pepper, diced
1 zucchini, sliced
1 yellow squash, sliced
1 (24 ounce) can chopped tomatoes, undrained (either plain or flavored if you prefer)
1 teaspoon basil (fresh if you have it, dried is fine too)
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Calories381.8
Fat21.5
SaturatedFat3.1
Sodium627.6
Carbohydrate45.2
Fiber9.8
Sugar16.8
Protein8.4

Steps:

  • Heat olive oil in saucepan. Add garlic and saute for 2 minutes.
  • Add the vegetables, undrained tomatoes, basil, sugar, and seasonings.
  • Bring to a boil, reduce heat to low, cover, and let simmer for about 30 to 40 minutes.
  • Serve!


NO-PEEK BEEF STEW



No-Peek Beef Stew image

A real standard in our household -- great for company, and my husband always raves! NOOOOOO preparation (except opening cans!). Cooks all day in the slow cooker, and then YUM! Serve over rice or noodles.

Recipe From allrecipes.com

Provided by Lovesmurfs

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 8h28m

Yield 6

Number Of Ingredients: 5

2 pounds beef stew meat, cut into 1 inch cubes
1 (10.5 ounce) can condensed French onion soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can mushrooms, drained
½ cup dry red wine
Calories381.5 calories
Carbohydrate9.3 g
Cholesterol85.4 mg
Fat24.3 g
Fiber0.9 g
Protein27 g
SaturatedFat9 g
Sodium904.5 mg
Sugar3.2 g

Steps:

  • Place beef stew meat, condensed French onion soup, condensed cream of mushroom soup, mushrooms and dry red wine into a slow cooker. Cover and cook on low for 8 hours.


BEEF STEW VI



Beef Stew VI image

Thick beef stew good eaten from a bowl or poured over biscuits. Substitute lamb and voila!...Irish stew!! If thicker stew is desired, add more cornstarch and/or take cover off for last 15-20 minutes. The longer this simmers, the better! Vary the herbs to your taste.

Recipe From allrecipes.com

Provided by Paula Antoniou

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h20m

Yield 10

Number Of Ingredients: 13

2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cubes beef bouillon, crumbled
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
½ teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water
Calories401.1 calories
Carbohydrate24.9 g
Cholesterol79 mg
Fat21.2 g
Fiber3 g
Protein27.2 g
SaturatedFat7.4 g
Sodium436.3 mg
Sugar2.9 g

Steps:

  • In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
  • Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.


INSTANT POT BEEF STEW RECIPE BY TASTY



Instant Pot Beef Stew Recipe by Tasty image

This beef stew is weeknight-friendly thanks to the quick tenderizing powers of the Instant Pot. A savory and hearty combination of browned beef, potatoes, carrots, celery, and peas is brought together in an aromatic beef broth, perfect for a cozy night in!

Recipe From tasty.co

Provided by Tasty

Categories     Lunch

Time 1h10m

Yield 4 servings

Number Of Ingredients: 17

1 chuck roast, cubed into 1 1/2 inch (3.5 cm) pieces
3 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons olive oil, divided
1 medium yellow onion, diced
3 garlic cloves, minced
¼ cup tomato paste
1 teaspoon dried thyme
2 tablespoons worcestershire sauce
2 ½ cups beef broth, divided
3 medium carrots, cut into 1½-inch (3.5 cm) pieces on the bias
2 celery stalks, cut into 1 in (2.54 cm) pieces on the bias
3 yukon gold potatoes, cubed
1 tablespoon cornstarch
1 tablespoon water
1 cup frozen peas, thawed
¼ cup fresh parsley, finely chopped
Calories786 calories
Carbohydrate67 grams
Fat23 grams
Fiber6 grams
Protein69 grams
Sugar14 grams

Steps:

  • On a cutting board, pat the cubed chuck roast dry with paper towels. Season all over with the salt and pepper.
  • Set the Instant Pot to sauté and add 1 tablespoon of olive oil. Once the oil begins to shimmer, add the beef, working in batches to avoid overcrowding, and brown on all sides, about 2 minutes per side. Transfer the browned beef to a plate to rest.
  • Add the remaining tablespoon of olive oil and the onion to the Instant Pot and cook, stirring occasionally, until beginning to soften, 5 minutes. Add the garlic and cook, stirring constantly, until aromatic, 1 minute.
  • Add the tomato paste and thyme and stir to combine, about 1 minute. Add the Worcestershire sauce and ½ cup of beef broth and stir to scrape up any browned bits from the bottom of the pot.
  • Add the carrots, celery, potatoes, seared beef, and remaining 2 cups of beef broth to the pot and secure the lid. Set the Instant Pot to pressure cook on high for 30 minutes. When the timer is up, let the Instant Pot naturally release for 10 minutes. If there is any remaining pressure, switch the valve to quick release.
  • Remove the lid from the Instant Pot and set to sauté.
  • In a small bowl, stir the cornstarch and water together until the cornstarch is dissolved.
  • Add the cornstarch slurry and peas to the Instant Pot and stir to combine. Cook until the broth thickens, about 1 minute.
  • Ladle the stew into bowls and garnish with the parsley.
  • Enjoy!




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