RANCH STEW AKA COWBOY STEW
This is one of my family favorites that I have made for years. It is super easy to throw together and contains ingredients that I always have on hand. When I make this I have to double the recipe because it tastes even better the next day! Ranch Style beans are a western style pinto bean made with a flavorful sauce. They add a lot of the flavor to this recipe so try not to substitute them if possible.
Provided by Texas Aggie Mom
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown the meat with the onion, green pepper and garlic. Do not drain.
- Add undrained vegetables and and seasoning.
- Simmer a minimum of 20 minutes.
BEEF STEW WITH CARROTS AND FRESH HERBS
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F.
- Cook the meat: Heat a Dutch oven over high heat and add the canola oil. Season the pieces of beef on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the beef in a single layer in the hot oil, making sure not to crowd the pan (you might need to cook the beef in batches). Brown the meat on all sides. When brown, add onions and steam over the beef, 2 to 3 minutes. Add the wine and vinegar and cook until all of the liquid evaporates, 10 to 15 minutes. Add stock and mustard and continue to simmer about 8 to 10 minutes more. Meanwhile, in a medium skillet, add parsnips and enough water just to cover. Add 2 tablespoons butter, brown sugar, and bay leaves and simmer until parsnips are slightly tender, 4 to 5 minutes. Drain, discard bay leaves, and set parsnips aside. In the same pan, add carrots and enough water just to cover. Add remaining 2 tablespoons butter and the olive oil. Simmer until slightly tender, 4 to 5 minutes. Drain and set aside.
- Cook and finish the stew: Add the parsnips and carrots to the beef. Cover and place in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 1 to 1 1/2 hours. Remove the stew from the oven and use a large spoon to skim any excess fat or impurities that form on the surface. Taste for seasoning. Allow it to "rest" for 15 minutes before serving. Stir in the peas, parsley and chives.
TEXAS RANCH-STYLE STEW
Ground beef, beans and pasta thickens this hearty stew that's perfect for brisk autumn days. The zippy sauce, made with canned vegetable juice, gives the chunky mixture a western flair -Mrs. J.W. West of Alvord, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. , Meanwhile, in a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Drain pasta; stir into stew.
Nutrition Facts : Calories 307 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 886mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges
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.
RANCH STEW
My husband, our five children and I have enjoyed this easy-to-make stew for years. We especially love the dumplings. Our bachelor son even makes it for himself! - Margaret Froehling, Wood Dale, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the beans, corn and tomatoes; bring to a boil. Reduce heat. , In a small bowl, combine biscuit mix and milk just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 12 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately.
Nutrition Facts : Calories 508 calories, Fat 16g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 1069mg sodium, Carbohydrate 54g carbohydrate (11g sugars, Fiber 9g fiber), Protein 32g protein.
RANCH BEEF STEW
Make and share this Ranch Beef Stew recipe from Food.com.
Provided by _Pixie_
Categories Stew
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place meat in 1 quart baking dish.
- Brown in slow oven at 325F for 45 min, stirring occasionally.
- Add 1 cup of water to dish.
- Cover, bake for 1 hr or until meat is tender.
- Meanwhile, cook carrots in remaining 2 cups water.
- When partially cooked, add potatoes and cook until all tender.
- Add onions and peas.
- Put vegetables into beef dish.
- Thicken liquid from vegs. with flour if desired.
- Add worcestershire sauce, salt, and pepper to liquid.
- Pour over meat and vegs.
- Cover and return to oven for 20 minute.
Nutrition Facts : Calories 397.6, Fat 13.5, SaturatedFat 5.8, Cholesterol 79.4, Sodium 503.7, Carbohydrate 43.2, Fiber 7.8, Sugar 11.8, Protein 27.9
COWGIRL STEW
Hearty and easy-perfect for the cowgirl (or cowboy) in all of us! Can also be made in a slow cooker.
Provided by Paula Todora (Paula T)
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium heat. Crumble ground beef into the pot; cook and stir until completely browned, 5 to 7 minutes. Add water, corn, tomatoes, ranch-style beans, potatoes, onion, green bell pepper, celery, chili powder, sugar, garlic powder, salt, and black pepper to the beef; stir. Cover the pot and bring the mixture to a boil. Reduce heat to medium-low and cook at a simmer until potatoes are tender, about 1 hour.
Nutrition Facts : Calories 323.4 calories, Carbohydrate 35.8 g, Cholesterol 47.3 mg, Fat 12 g, Fiber 6.4 g, Protein 18.7 g, SaturatedFat 4.1 g, Sodium 294.6 mg, Sugar 4.5 g
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5/5 Category DinnerCuisine AmericanTotal Time 9 hrs 20 mins
- Add 1 cup of the broth, the ranch seasoning, tomato paste, sugar and black pepper to a large 6 quart slow cooker. Whisk until well combined. Whisk in the remaining broth.
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