OLD-FASHIONED BEEF STEW
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
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
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
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-TIME BEEF STEW
Long and slow cooking on the stovetop makes this stew rich in color and flavor, and with ultra tender meat.
Provided by BHG Test Kitchen
Time 3h5m
Number Of Ingredients 19
Steps:
- In a large pot cook all the meat at once in hot oil over medium-high heat for 15 to 20 minutes or until brown, stirring occasionally. Drain off excess fat. Add the 4 cups water, sliced onion, garlic, Worcestershire sauce, lemon juice, sugar, salt, paprika, pepper, bay leaf, and allspice. Bring just to boiling; reduce heat. Simmer, covered, for 2 hours, stirring occasionally.
- Stir in carrots, halved onions, and potatoes. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf.
- In a screw-top jar shake together the 1/2 cup cold water and flour until combined. Stir into stew. Cook and stir until thickened and bubbly; cook 1 minute more. Season stew to taste with salt and pepper. Sprinkle each serving with snipped parsley, if desired. Makes 6 servings.
Nutrition Facts : Calories 389 kcal, Carbohydrate 37 g, Cholesterol 82 mg, Protein 31 g, SaturatedFat 4 g, Sodium 338 mg, Fat 13 g, UnsaturatedFat 0 g
OLD TIME BEEF STEW
Make and share this Old Time Beef Stew recipe from Food.com.
Provided by red white kitchen
Categories Stew
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a dutch oven brown stew meat in hot shortening, turning often making sure all sides are very brown.
- Slice onion very thin and pull apart rings.
- Add 2 cups hot water, Worcestershire, garlic, onion, bay leaf, salt, sugar paprika and pepper. Cover and simmer 1 1/2 hours, stirring occationally to keep from sticking.
- Remove bay leaf.
- Peel and quarter carrots.
- Peel and slice potatoes into 2 inch pieces.
- Add carrots, potatoes and pearl oinoins on top of beef in dutch oven.
- Sprinkle with additional salt and pepper. Cover and cook 30-45 minutes low/medium heat, or until vegetables are tender.
- Slowly blend 1/3 cup cold water into 3 tablespoons flour.
- In dutch oven push vegetables to one side and slowly stir flour mixture into the other side with liquid. Cook and stir all ingredients until bubbly.
- Add frozen peas, stir and cook three minutes longer.
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
RANDY'S OLD TIME BEEF STEW
I LOVE BEEF STEW....I can eat it year 'round!!! I prefer to make in the oven instead of on top of the stove.
Provided by Ackman
Categories One Dish Meal
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 325°.
- Dredge meat in seasoned flour & brown in hot oil.
- Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice.
- Cover and bake 1 1/2 hours .
- Remove bay leaves and garlic clove.
- Add carrots and celery. & (optional rutabaga &/or stewed tomatoes).
- Cover and cook 45 minutes longer or until vegetables are tender.
- To thicken gravy, combine 1/4 cup cold water and the cornstarch until smooth.
- Slowly mix into the stew until desired thicknes.
- Stir and cook over medium high heat until thick & bubbly.
- ENJOY!
Nutrition Facts : Calories 536.8, Fat 17.4, SaturatedFat 5.4, Cholesterol 145.2, Sodium 880.7, Carbohydrate 43, Fiber 6.2, Sugar 7, Protein 53.7
OLD FASHIONED BEEF STEW
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
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!
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
OLD-FASHIONED BEEF STEW
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
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
CLASSIC BEEF STEW
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
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 BEEF STEW
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
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.
OLD-FASHIONED OVEN BEEF STEW
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
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
OLD-TIME BEEF STEW (PAULA DEEN)
One of our favorite stews! Great on chilly nights! My notes are in parentheses. This makes a thick stew.
Provided by SweetsLady
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1-1/2 hours.
- Remove bay leaves. Add carrots, potatoes, and celery. Cover and cook 20-30 minutes longer or until vegetables are cooked.
- To thicken gravy, remove 2 cups hot liquid. Using seperate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with hot liquid and return mixture to pot. Stir and cook until bubbly and thickened. Enjoy!
Nutrition Facts : Calories 384.3, Fat 12, SaturatedFat 3.8, Cholesterol 96.8, Sodium 1147.9, Carbohydrate 32.4, Fiber 4.2, Sugar 5.5, Protein 38.1
OLD-TIME BEEF STEW RECIPE COURTESY PAULA DEEN
Make and share this Old-Time Beef Stew Recipe Courtesy Paula Deen recipe from Food.com.
Provided by Robyn
Categories Stew
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Brown meat in hot oil.
- Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice.
- Cover and simmer 1 1/2 hours.
- Remove bay leaves and garlic clove.
- Add carrots 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 a little hot liquid and return mixture to pot.
- Stir and cook until bubbly.
OLD FASHIONED BEEF STEW
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
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
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.
CLASSIC BEEF STEW
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
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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