Old Fashioned Beef Stew Recipe 455

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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

OLD FASHIONED BEEF STEW



Old Fashioned Beef Stew image

This Old Fashioned Beef Stew is pure comfort in a bowl with tender beef, hearty vegetables, and all the right herbs and spices-it's the best!

Provided by Rachel Farnsworth

Categories     Main Dish

Time 1h50m

Number Of Ingredients 20

2 pounds beef stew meat ((cubed chuck roast))
4 tablespoons cornstarch (divided)
1 teaspoon salt
2 tablespoons olive oil
1/4 teaspoon black pepper
2 cloves minced garlic
2 tablespoons tomato paste
4 cups beef broth
1/4 cup Worcestershire sauce
1 1/2 pounds red potatoes (cut into bite-sized chunks)
10 ounces pearl onions
4 carrots (peeled and sliced)
4 celery ribs (sliced)
1 teaspoon sugar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon paprika
1/4 teaspoon allspice
1/4 cup cold water

Steps:

  • Dust beef stew meat with 2 tablespoons cornstarch and season with salt and black pepper. In a large pot over medium-high heat, heat olive oil. Add beef stew meat, and sear until all sides are browned, about 5 minutes
  • Add in minced garlic and tomato paste and cook 1 to 2 minutes, until fragrant.
  • Pour in the beef broth and worcestershire sauce to deglaze the pan. Add red potatoes, pearl onions, carrots, and celery. Season with salt, sugar, parsley, paprika, oregano, basil, black pepper, and allspice.
  • Bring to a boil over high heat, reduce heat to low and simmer, covered, for 90 minutes, stirring occasionally.
  • In a small bowl, mix together remaining 2 tablespoons cornstarch with 1/4 cup cold water. Stir until completely dissolved. Pour the mixture into the stew. Stir over low heat until stew thickens.
  • Season with more salt and pepper to taste. Serve hot.

Nutrition Facts : Calories 316 kcal, Carbohydrate 27 g, Protein 29 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 970 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

OLD FASHIONED BEEF STEW



Old Fashioned Beef Stew image

Positively PACKED with FLAVOR, this is the richest, tastiest classic beef stew and we're confident you're going to love it!

Provided by Kimberly Killebrew

Categories     Main Dish     Stew

Time 3h15m

Number Of Ingredients 23

2 pounds beef chuck (, cut into 1-inch pieces)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/3 cup all-purpose flour
2 tablespoons oil
1 tablespoon butter
1 large yellow onion (, cut into 1-inch pieces)
3 cloves garlic minced
1 cup dry red wine
4 cups beef broth
2 tablespoons tomato paste
3/4 teaspoon dried rosemary
3/4 teaspoon dried thyme
2 bay leaves
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large carrots (cut into 1-inch pieces)
2 large celery ribs (cut into 1-inch pieces)
2-3 medium potatoes (cut into 1-inch pieces)
6 ounces button mushrooms (halved or quartered (depending on size))
1 cup frozen peas ((can substitute canned but not as vibrant in color))
Chopped fresh parsley for garnishing

Steps:

  • *See the pictured tutorial for more info on the tips to creating the best beef stew.
  • Sprinkle the beef chunks with the salt and pepper. Sprinkle the flour over the beef to coat all sides.
  • Heat the oil and butter in a large Dutch oven or heavy stock pot until hot (when you sprinkle in a few drops of water they should jump and sizzle). Add the coated beef chunks, spacing them out about 1/2 inch from each other and, working in batches so as not to overcrowd, generously brown the beef on all sides. Transfer to a plate and set aside.
  • Add the onions with another tablespoon of butter to the Dutch oven (do not remove the browned/blackened bits in the bottom of the pan) and cook until soft and translucent, 5-7 minutes (add a little more oil or butter if necessary). Add the garlic and cook for another minute. 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.
  • Add the vegetables, cover and cook for another hour. Add salt and pepper to taste.
  • Serve hot sprinkled with a little chopped fresh parsley.

Nutrition Facts : Calories 468 kcal, Carbohydrate 27 g, Protein 36 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 109 mg, Sodium 1352 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

OLD FASHIONED BEEF STEW



Old Fashioned Beef Stew image

My family loves to enjoy this thick and hearty bowl of tummy warmin' love. The original recipe comes from the 1970 "Hard Times Cook Book" beef and vegetable soup but has been officially "Mama'fyed" so much that it has become an entirely different dish. I hope your family enjoys this as much as mine does. It is wonderful served with some warm and crusty bread or biscuits or even a pan of warm cornbread. See the options at the bottom of the recipe too for MORE VEGGIES that are great additions. As always, feel free to make this recipe fit your family and their likes and dislikes. It always makes my day when someone tells me that their family/kids will now eat a new food that they would previously not touch after trying one of my recipes. If I can help your family eat healthier I am a happy Mama!

Provided by Mamas Kitchen Hope

Categories     Stew

Time 3h30m

Yield 12 serving(s)

Number Of Ingredients 13

3 lbs lean stewing beef, cubed
1 large yellow onion, diced
2 cups celery, diced including leaves
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes with juice
6 cups beef stock (equivalent amount water and bouillon may be used)
1/2 cup fresh parsley, minced
4 bay leaves
2 lbs potatoes, diced, peeled if desired
1 cup carrot, diced
salt
pepper
1 pinch sugar

Steps:

  • Brown meat in a large preheated and lightly oiled stock pot or dutch oven over med high heat until meat has browned on all sides.
  • Add onion and celery and continue to brown for a few minutes, stirring often.
  • Add garlic and cook for 1 more minute stirring constantly.
  • Add parsley, bay leaves, undrained tomatoes and stock to pan and carefully scrape up any browned bits from the bottom.
  • Bring all to a boil then reduce to simmer and cook for 2 hours or until meat just begins to get tender.
  • Add potatoes and carrots and cook about 30 more minutes or until vegetables and meat are all tender.
  • Taste and season with salt and pepper if needed. A pinch of sugar will be a surprising touch that will mellow any acidity from the tomatoes and really bring out all the flavors well. JUST a pinch--any more will make it sweet and strange. For the first time try adding just a few granules in in a bowl of the stew and see if you like it.
  • THICKER STEW: Add a slurry of cornstarch and cold water to hot stew and cook to desired consistency.
  • MORE VEGGIES: Try adding some fresh or frozen corn kernels, diced zucchini, shredded cabbage, fresh or frozen peas or any other veggies you like when you add the carrots and potatoes.
  • NOTE: Do not let anyone eat the bay leaves! They can be removed before serving!

OLD-FASHIONED BEEF STEW



Old-Fashioned Beef Stew image

I took my Grandmother's recipe, trimmed the fat and enhanced the flavor.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Yield 6

Number Of Ingredients 14

1 pound lean beef chuck, trimmed and cut into 1 inch cubes
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
2 onions, thinly sliced
2 cups fresh sliced mushrooms
2 cloves garlic, minced
2 teaspoons tomato paste
2 cups beef broth
4 cups sliced carrots
2 russet potatoes, sliced into 1/4 inch slices
1 cup chopped fresh green beans
1 tablespoon cornstarch
1 tablespoon cold water
¼ cup chopped parsley

Steps:

  • Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
  • Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
  • Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
  • Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
  • In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

Nutrition Facts : Calories 328.8 calories, Carbohydrate 29.8 g, Cholesterol 53.7 mg, Fat 15.7 g, Fiber 5.6 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 393.4 mg, Sugar 6.9 g

OLD FASHIONED BEEF STEW



Old Fashioned Beef Stew image

This is an adopted recipe. Please try it and give me your feed back. It looks delicious! (I prepared this and made a few notes below. It is a good basic beef stew to which cooks can add other things and make it their own - for example, I added thyme and frozen peas - acerast.)

Provided by Acerast

Categories     Stew

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb lean beef chuck, cut into 1 inch cubes
2 tablespoons all-purpose flour
4 tablespoons cooking oil, divided
2 large yellow onions, thinly sliced
2 cups sliced mushrooms
2 garlic cloves, minced
2 tablespoons tomato paste
2 cups carrots, sliced
2 potatoes, cut into 1/2 inch cubes
1 cup green beans, cut into 1 inch
1 tablespoon cornstarch
1 tablespoon cold water
2 cups beef broth
1/4 cup fresh parsley, chopped (optional)

Steps:

  • Coat beef with flour, shaking off excess.
  • In a large kettle, heat 2 tbsp oil over medium-high heat.
  • Add beef and saute until browned about 6 minutes.
  • Remove and transfer on a plate.
  • In the same kettle, add 2 tbsp oil and add onion and mushrooms.
  • Saute for for 6 minutes.
  • Add garlic and saute for 1 minutes.
  • Pour off fat.
  • Return beef to kettle, stir in tomato paste, broth and and water just enough to cover.
  • Bring to a boil.
  • Reduce heat and simmer until beef is tender. (I simmered for about 2 hours for tender meat - acerast).
  • Add carrots, potatoes, and green beans.
  • Cover partially and simmer for 10 minutes or until vegetables are tender. (The vegetables took about 20 minutes to cook and I simmered them an additional 30 to help them develop flavor - acerast).
  • In a small bowl, mix cornstarch and cold water.
  • Stir in stew.
  • Bring to a boil for 1 minute.
  • Sprinkle with parsley and serve.

Nutrition Facts : Calories 564.3, Fat 25, SaturatedFat 5.7, Cholesterol 114.8, Sodium 475.2, Carbohydrate 41.3, Fiber 6.7, Sugar 8.5, Protein 44.2

OLD-FASHIONED BEEF STEW



Old-Fashioned Beef Stew image

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Categories     dinner, one pot, soups and stews, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

Steps:

  • Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
  • Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
  • Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams

OLD-FASHIONED BEEF STEW



Old-Fashioned Beef Stew image

Prep before work and come home to end-of-day deliciousness! Beef, veggies and savory sauce top noodles for a slow-cooker stew you'll make again-and again!

Provided by My Food and Family

Categories     Home

Time 7h30m

Yield 8 servings

Number Of Ingredients 11

2 lb. boneless beef round steak, cut into 1-inch cubes
1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing
1 Tbsp. GREY POUPON Dijon Mustard
2 carrots, peeled, sliced
1 large red potato (1/2 lb.), cut into 1-inch cubes
8 fresh mushrooms, sliced
4 cloves garlic, minced
1 can (14.5 oz.) Italian-style diced tomatoes, undrained
1 pkg. (12 oz.) whole wheat egg noodles, uncooked
1/4 cup flour
1/4 cup water

Steps:

  • Cook meat, in batches, in nonstick skillet on medium-high heat 4 to 5 min. or until evenly browned, stirring frequently. Place in slow cooker.
  • Mix dressing and mustard; pour over meat. Top with next 5 ingredients; cover with lid.
  • Cook on LOW 7 to 8 hours (or on HIGH 4 to 5 hours). About 15 min. before stew is done, cook noodles as directed on package, omitting salt.
  • Mix flour and water; stir into stew. Cook, covered, 5 min. or until sauce is slightly thickened; stir before serving. Serve over noodles.

Nutrition Facts : Calories 340, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 75 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 30 g

OLD FASHIONED BEEF STEW



Old Fashioned Beef Stew image

A stew that will heat you up on a cold winter day. To thicken stew for a gravy base, mix 1 heaping tablespoon of cornstarch with 1/3 cup cold water and mix in for the last 1/2 hour of cooking time.

Provided by Tara

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 6h20m

Yield 8

Number Of Ingredients 15

2 pounds cubed beef stew meat
4 cups boiling water
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 clove garlic, crushed
1 onion, diced
1 bay leaf
1 tablespoon salt
1 teaspoon sugar
½ teaspoon ground black pepper
½ teaspoon paprika
⅛ teaspoon ground allspice
6 potatoes, cubed
2 carrots, sliced
½ cup whole kernel corn

Steps:

  • In a slow cooker, combine the stew meat, boiling water, lemon juice, Worcestershire sauce and garlic. Stir in the onion, bay leaf, salt, sugar, ground pepper, paprika and allspice. Add the potatoes, carrots and corn.
  • Cook on HIGH for 2 hours.
  • Switch the slow cooker to LOW and cook for another 3 1/2 hours. Remove bay leaves before serving.

Nutrition Facts : Calories 441.6 calories, Carbohydrate 28 g, Cholesterol 98.6 mg, Fat 21.3 g, Fiber 2.6 g, Protein 33.6 g, SaturatedFat 8.3 g, Sodium 969.1 mg, Sugar 3.5 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

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 OVEN BEEF STEW



Old-Fashioned Oven Beef Stew image

You can get down-home beef stew into the oven within 15 minutes. It then conveniently bakes unattended for hours.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h15m

Yield 6

Number Of Ingredients 8

1 1/2 lb beef stew meat
3 tablespoons Gold Medal™ all-purpose flour
2 bags (1 lb each) frozen vegetables for stew
1 can (14.5 oz) Muir Glen™ diced tomatoes, undrained
2 cans (10 oz each) condensed beef consommé
1 tablespoon sugar
1/8 teaspoon pepper
2 dried bay leaves

Steps:

  • Heat oven to 325°F. In 5-quart Dutch oven or 13x9-inch (3-quart) glass baking dish, toss beef with flour. Add frozen vegetables.
  • In large bowl, mix remaining ingredients. Pour over beef and vegetables; gently stir until mixed.
  • Cover; bake 3 hours 30 minutes to 4 hours or until beef is tender. Remove bay leaves before serving.

Nutrition Facts : Calories 340, Carbohydrate 29 g, Cholesterol 65 mg, Fiber 4 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 7 g, TransFat 1/2 g

CLASSIC BEEF STEW



Classic Beef Stew image

This easy beef stew recipe is my favorite. The rich beef gravy helps the hearty flavor of the potatoes and carrots to come through. It's the perfect homemade dish for a blustery winter day. -Alberta McKay, Bartlesville, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

2 pounds beef stew meat, cut into 1-inch cubes
1 to 2 tablespoons canola oil
1-1/2 cups chopped onions
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
3 tablespoons quick-cooking tapioca
1 garlic clove, minced
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
6 medium carrots, cut into 2-inch pieces
3 medium potatoes, peeled and cut into 2-inch pieces
1 cup sliced celery (1-inch lengths)

Steps:

  • In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 245 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 751mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.

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From daringgourmet.com


OLD-FASHIONED BEEF STEW WITH WINTER VEGETABLES | CANADIAN ...
2005-07-14 Cut carrots, rutabaga and parsnips into finger-length sticks. Chop tomatoes coarsely. Add vegetables to stew and cook, covered, at moderate simmer until all ingredients are tender, about 30 to 40 minutes. Add peas; simmer 5 more minutes. Taste, adding more seasoning or liquid if necessary. Sprinkle with parsley and serve.
From canadianliving.com


OLD FASHIONED DUTCH OVEN BEEF STEW RECIPE - ROCKY HEDGE FARM
2022-03-30 Instructions. Heat fat in a dutch oven, or large cast iron skillet. I use a large cast iron skillet since I double or triple this recipe. It is best that the meat be browned in a single layer. Add garlic and meat. Brown meat on all sides in hot fat. Add …
From rockyhedgefarm.com


OLD FASHIONED BEEF STEW - COOK BETTER THAN MOST RESTAURANTS
Mix the flour, Italian spice and 2 tbs of salt together and put in a shallow bowl or plate. Dredge the beef in the flour mix, shake off excess. Working in batches brown the beef and set aside. Add more olive oil as needed to the pan. Once the beef is …
From cookbetterthan.com


OLD FASHIONED BEEF STEW RECIPE | VIDEO | MEAN GREEN CHEF
2019-06-24 Instructions. Preheat the oven to: 250°F/120°C. Add all of the ingredients, celery, carrots, Idaho potatoes, onion, Panko, San Marzano tomatoes, chuck roast, Kosher sea salt, black pepper, sugar, minute tapioca, and Worcestershire sauce to a large Dutch Oven.....
From meangreenchef.com


PAULA DEEN: TRADITIONAL OLD-TIME BEEF STEW - SERVES 10
Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots, potatoes, and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with hot liquid and return mixture to pot. Stir and cook until bubbly.
From pauladeen.com


CLASSIC BEEF STEW - DINNER, THEN DESSERT
2019-01-09 Instructions. Preheat the oven to 325 degrees and season the beef chunks with salt and pepper before dredging in flour. Add the butter and canola oil to a large dutch oven on medium heat and brown the beef on all sides in batches (3-4 minutes per batch).
From dinnerthendessert.com


CLASSIC STOVETOP BEEF STEW | VALERIE'S KITCHEN
2019-03-23 Add the red wine and stir well. Transfer the mixture to the slow cooker with the beef. Add the beef broth, Worcestershire sauce, potatoes, carrots, remaining spice mix and the bay leaf to the slow cooker. Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours, or until the beef and veggies are fork tender.
From fromvalerieskitchen.com


OLD FASHIONED BEEF STEW - SELF PROCLAIMED FOODIE
2017-09-03 Add the wine and deglaze the pan, scraping any browned bits stuck to the bottom of the pan. Simmer for 5 min, then add the broth, bay leaf, and browned beef along with any juices that may have pooled on plate. Bring back up to a simmer and cook on low for about an hour.
From selfproclaimedfoodie.com


OLD-FASHIONED BEEF STEW RECIPE - THE SPRUCE EATS
2021-08-25 Bring back to a gentle simmer, cover, and cook on very low for about 1 hour. Add potatoes, celery, and carrots and simmer, covered, for another 30 minutes, or until the meat and vegetables are tender. Taste and adjust seasoning. Turn …
From thespruceeats.com


OLD FASHIONED BEEF STEW - MASTERCOOK
2016-08-15 Ingredients. 2 tablespoons olive oil. 2 pounds cubed beef stew meat. 2 tablespoons all-purpose flour. 4 cups water. 2 cups beef broth. 1/2 teaspoon salt. 1/2 teaspoon ground black pepper. 4 cups cubed potatoes.
From mastercook.com


OLD-FASHIONED VEGETABLE BEEF STEW • THE RUSTIC ELK
2022-03-09 Add the broth/gelatin mixture and allow it to come to a simmer. 5. Cut seared steaks into 1 1/2" cubes. Place in a bowl and toss them with flour to coat. Add beef, any of the juices that accumulated on the plate, your thyme and bay leaves to …
From therusticelk.com


OLD-FASHIONED BEEF STEW RECIPE | MYRECIPES
Instructions Checklist. Step 1. Brown meat in bacon drippings in a large Dutch oven over medium heat. Stir in next 10 ingredients; mix well, and bring to a boil. Reduce heat; cover and simmer over low heat 1 hour and 40 minutes or until meat and vegetables are tender. Add green pepper, peas, and sherry. Cover and cook an additional 15 minutes.
From myrecipes.com


OLD FASHIONED BEEF STEW! STEP BY STEP - YOUTUBE
LINK To all my videos https://youtube.com/channel/UCWZ_8BX5HpmKN4iTgLQGalwI make this Old Fashioned Beef Stew throughout the year, especially during Fall a...
From youtube.com


OLD FASHION BEEF STEW RECIPE | BUDGET EARTH
2015-01-19 Instructions. In a very hot pan, brown meat with extra virgin olive oil. Once browned, add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and ground cloves. Cover and simmer 1 1/2 hours. After removing the bay leaves, add carrots and celery. Cover and cook 30 to 40 additional minutes.
From budgetearth.com


OLD-FASHIONED OVEN BEEF STEW RECIPE - PILLSBURY.COM
2016-11-02 Steps. Heat oven to 325°F. In 5-quart Dutch oven or 13x9-inch (3-quart) glass baking dish, toss beef with flour. Add frozen vegetables. In large bowl, mix remaining ingredients. Pour over beef and vegetables; gently stir until mixed. Cover; bake 3 hours 30 minutes to 4 hours or until beef is tender.
From pillsbury.com


CLASSIC BEEF STEW RECIPE (VIDEO) - NATASHASKITCHEN.COM
2020-10-26 1. In a large, oven-proof pot, brown the bacon and remove to a plate. 2. In a separate bowl, season beef with 1/2 Tbsp salt and 1 tsp black pepper then toss with flour. Add beef to the hot oil in 2 batches until browned, adding more oil as needed. 3. Add red wine and scrape to deglaze the pot.
From natashaskitchen.com


OLD-FASHIONED BEEF STEW - THE CAKE CHICA
Instructions. Preheat oven to 300 degrees. Pat beef dry and season with 1 1/2 teaspoons salt and 1 teaspoon pepper, toss to coat. Heat 2 tablespoons oil over medium-high heat in a Dutch oven. Brown meat on all sides in 2 batches , about 5 minutes per batch, add remaining 1 tablespoon oil if necessary. Remove meat and set aside.
From thecakechica.com


OLD FASHIONED BEEF STEW | WISHES AND DISHES
2013-03-19 Instructions. Brown meat in hot oil. Add broth, wine, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1½ hours. Remove bay leaves and garlic clove. Add carrots, potatoes and celery. Cover and cook 30 to 40 minutes longer.
From wishesndishes.com


OLD FASHIONED BEEF STEW - THE BEST LIFE TODAY
2021-05-05 In a large pot over medium-high heat, heat olive oil. Add beef stew meat, and sear until all sides are browned, about 5 minutes. 2️⃣ 00:01:33 – Add in minced garlic and tomato paste and cook 1 to 2 minutes, until fragrant. 3️⃣ 00:01:46 – Pour in the beef broth and worcestershire sauce to deglaze the pan. Add red potatoes, pearl ...
From thebestlifetoday.org


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