One Hour Beef Stew Recipes

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CLASSIC BEEF STEW



Classic Beef Stew image

Provided by Michelle Ordever

Categories     Winter

Time 55m

Number Of Ingredients 14

1.5 lbs / 680g beef steak (strip or sirloin), cut into cubes
2 Tbsp cornstarch (cornflour)
2 Tbsp butter
1 onion, chopped
2 Tbsp red wine
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
½ tsp thyme
2 carrots, chopped
½ lb / 225g potatoes, chopped
6 oz / 170g mushrooms, sliced
1 bay leaf
32 oz / 1 L beef broth (stock)

Steps:

  • Place the beef and cornstarch in a bowl and toss together to coat.
  • Place the butter in a large lidded pot or Dutch oven and saute the onion on medium heat until softened.
  • Increase heat to medium-high and brown the beef on all sides.
  • Add the red wine, salt, black pepper, garlic powder, and thyme and cook for 2-3 minutes.
  • Add the carrots, potatoes, mushrooms, and bay leaf to the pot.
  • Pour in the beef broth and stir.
  • Simmer on medium-low for 30-45 minutes or until the beef and vegetables are tender.
  • If stew is too thick, you can thin it out with some extra water or broth.
  • Serve with warmed crusty bread and butter - enjoy!

Nutrition Facts : Calories 520 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 144 milligrams cholesterol, Fat 30 grams fat, Fiber 3 grams fiber, Protein 40 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 1344 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

ONE HOUR BEEF STEW



One Hour Beef Stew image

Ever come home from work and want the comforting taste of a good old-fashioned stew? You don't have to wait for the weekend. A good quality meat is important so the stew cooks quickly. Of course, it's better when simmered for three hours but even one hour's cooking will produce a satisfying stew when prepared this way.

Provided by sugarpea

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

2 cloves garlic
1 medium onion
2 stalks celery
2 tablespoons olive oil
1 1/2 lbs beef round steak or 1 1/2 lbs sirloin
2 teaspoons tomato paste
1 teaspoon fresh thyme, chopped or 1/4 teaspoon dried thyme
1 bay leaf
1 tablespoon fresh parsley, roughly chopped
salt and pepper
2 cups beef stock
1 cup red wine
1 1/2 cups sliced carrots
10 small new baby red potatoes, whole,unpeeled
1 cup frozen peas
2 teaspoons potato starch or 2 teaspoons cornstarch

Steps:

  • Roughly chop garlic, onion and celery and then chop in a food processor; cut beef into small, 3/4 inch cubes or cut into strips, the size of index finger; heat oil in a Dutch oven and saute beef until browned.
  • Add chopped vegetables from food processor, tomato paste, thyme, bay leaf, parsley, salt and pepper; stir well to mix; add stock and wine and bring to a boil; reduce heat and simmer, covered, for 45 minutes.
  • While meat is simmering, boil carrots and potatoes until tender-crisp, 5-10 minutes; drain and add to stew; add peas; the entire cooking time for the stew is 45 minutes; if stew is too thin, dissolve starch in 1 T cold water and whisk into stew; simmer 2-3 minutes and serve.

Nutrition Facts : Calories 814.6, Fat 23.7, SaturatedFat 7.5, Cholesterol 103.8, Sodium 612.8, Carbohydrate 90.6, Fiber 13, Sugar 9.4, Protein 49.5

5 HOUR BEEF STEW



5 Hour Beef Stew image

This is a recipe from my grandma Jan. It's so good and comforting. Make with some yummy bran muffins.

Provided by Anna Johnson

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 5h20m

Yield 10

Number Of Ingredients 9

2 pounds beef tenderloin steaks, diced
8 potatoes, peeled and diced
4 (12 ounce) cans tomato-vegetable juice cocktail (such as V8®)
3 cups diced carrots
1 cup diced celery
1 onion, diced
3 tablespoons tapioca
1 tablespoon white sugar
salt and ground black pepper to taste

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Stir beef, potatoes, tomato-vegetable juice cocktail, carrots, celery, onion, tapioca, sugar, salt, and pepper together in a roasting pan; cover.
  • Bake in preheated oven until beef and potatoes are tender, about 5 hours.

Nutrition Facts : Calories 398.8 calories, Carbohydrate 45.2 g, Cholesterol 76.2 mg, Fat 10.4 g, Fiber 6.6 g, Protein 30.4 g, SaturatedFat 4 g, Sodium 470.4 mg, Sugar 9.8 g

5-HOUR OVEN BEEF STEW



5-Hour Oven Beef Stew image

This oven stew is perfect for a busy day--you just get it in the oven and go about your day while the stew slow-cooks at 250 degrees Fahrenheit.

Provided by Elisa Sue

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 5h30m

Yield 5

Number Of Ingredients 9

1 (10.5 ounce) can condensed cream of mushroom soup
½ (10.5 ounce) can water
1 pound cubed beef stew meat
4 medium potatoes, peeled and cubed
4 carrots, cut into 1/2-inch slices
2 medium onions, diced
1 cup celery, cut into 1/2-inch slices
1 pinch garlic powder, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C).
  • Combine mushroom soup and water in a saucepan over low heat. Cook and stir until hot, 3 to 4 minutes.
  • While soup is cooking, place meat in the bottom of a large casserole pan. Pour hot soup over top and toss to combine. Add potatoes, carrots, onions, and celery. Season with garlic powder, salt, and pepper.
  • Cover casserole dish and cook in the preheated oven until meat is cooked through and tender, about 5 hours.

Nutrition Facts : Calories 393.4 calories, Carbohydrate 42.7 g, Cholesterol 50 mg, Fat 16.1 g, Fiber 5.9 g, Protein 20.1 g, SaturatedFat 5.8 g, Sodium 497.5 mg, Sugar 6.4 g

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