FRENCH BEEF STEW
When it comes to this thick down-home stew, Iola Egle lets her slow cooker do the work. "Then I simply toss together a green salad and dinner is ready," she pens from Bella Vista, Arkansas.
Provided by Taste of Home
Categories Dinner
Time 9h20m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Place the potatoes in a greased 5-qt. slow cooker. Top with the beef, carrots, onions and celery. In a large bowl, combine the remaining ingredients. Pour over the vegetables. , Cover and cook on low for 9-10 hours or until meat and vegetables are tender.
Nutrition Facts : Calories 227 calories, Fat 6g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 942mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 2g fiber), Protein 19g protein.
ROUND STEAK AND GRAVY II
Super tender, use a thin cut of round steak for better flavor! Extremely tasty, as it makes its own gravy.
Provided by CAPKO
Categories Meat and Poultry Recipes Beef Steaks Round Steak Recipes
Time 2h25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Trim the fat from the steak, and cut into desired number of servings.
- In a roasting pan over medium high heat, sear both sides of the steak, about 1 minute per side. Remove from heat.
- Stir the cream of mushroom soup, French onion soup and water into the roaster. Bake in the preheated oven 2 1/2 hours.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 11.5 g, Cholesterol 61 mg, Fat 11.1 g, Fiber 0.6 g, Protein 24.7 g, SaturatedFat 3.2 g, Sodium 1183.4 mg, Sugar 4 g
STEW FOR TWO
HERE'S an easy stew that's ready in an hour. The tender beef and colorful vegetables are perfect ingredients for a comforting meal.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 2 servings.
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine flour and 1/4 teaspoon thyme. Add beef, a few pieces at a time, and shake to coat. , In a large skillet, brown meat in oil on all sides. Add the water, tomato sauce, broth, potato, onion, carrots, red pepper, soup mix, Worcestershire sauce, rosemary, garlic powder, pepper and remaining thyme. , Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. Stir in peas. Return to a boil. Reduce heat; simmer 5-10 minutes longer.
Nutrition Facts : Calories 465 calories, Fat 13g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 987mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 6g fiber), Protein 46g protein.
FRENCH BEEF STEW
This is my favourite stew recipe. It's a bit expensive to make and little fussy to prepare but well worth the time and expense. Besides, the smell alone while it's cooking is worth the trouble!
Provided by Carrie Ann
Categories Stew
Time 14h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl combine beef, wine, bay leaf, cloves, onion and garlic.
- Cover and marinate in refrigerator for 4-12 hours.
- Melt 4 tablespoons of butter in large skillet and cook bacon until crispy; remove and set aside to drain.
- Remove beef from marinade and pat dry.
- Discarde marinade, reserving onion and garlic.
- Dredge beef with flour to coat.
- Brown on all sides in remaining bacon drippings in skillet, adding more butter if needed.
- Place browned beef in oven-proof casserole dish.
- Add onion and garlic from marinade, the thyme, beef stock and salt and pepper to taste.
- Cover and bake at 325 degrees for 2 to 2-1/2 hours or until meat is tender.
- In skillet, melt 3 tablespoons of butter and cook mushrooms until golden brown.
- Stir in crispy bacon and season with salt and pepper.
- When stew is done, serve with mushrooms and bacon and sprinkle with parsley.
Nutrition Facts : Calories 727.8, Fat 53.1, SaturatedFat 23.8, Cholesterol 152.3, Sodium 571, Carbohydrate 13.5, Fiber 1, Sugar 1.9, Protein 33.5
FRENCH BEEF STEW
Quick and easy, this is a very hearty stew, in truth, a meal in itself. Serve with warm crusty French Bread, if desired.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Stews Beef
Yield 8
Number Of Ingredients 10
Steps:
- Combine meat and flour in a large plastic food storage bag and toss to coat evenly.
- In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired.
- Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender.
- Blend in mustard and serve.
Nutrition Facts : Calories 342.6 calories, Carbohydrate 20 g, Cholesterol 57 mg, Fat 20.1 g, Fiber 3.2 g, Protein 18.7 g, SaturatedFat 7.2 g, Sodium 490.7 mg, Sugar 4.7 g
PAN SEARED CHICKEN WITH ROASTED TOMATO SAUCE
Steps:
- Preheat the oven to broil. Adjust the top rack to about 6 inches from the heat.
- Cut the tomatoes in half and put them onto a baking sheet, cut-side up. Drizzle over 1 tablespoon canola oil and season with salt and pepper. Place under the broiler and cook until the tomatoes are soft and beginning to brown around the edges, 6 to 8 minutes. Reserve 4 halves for the Round 2 Recipe French Stew.
- While the tomatoes are cooking, remove the breast meat from the bone. Slice each piece across horizontally to get 4 large, thin pieces.
- In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. Sprinkle the chicken pieces with salt and pepper. When the oil is hot, add the chicken and cook until lightly browned, 3 to 4 minutes. Turn them over and brown the other side, 2 to 3 minutes. Remove the chicken from the skillet, cover and keep warm.
- Put the same skillet over medium heat, add the chicken broth and, using a wooden spoon, scrape the brown bits from the bottom of the pan. Stir in the mustard and oregano and bring to a simmer. Add the tomatoes and their juices from the baking sheet. Break apart the tomatoes with a wooden spoon or potato masher. Add the butter and let cook until the butter is melted, about 2 minutes. Taste and season with salt and pepper. Return the chicken pieces to the pan along with any accumulated juices. Cook for another 2 minutes to heat the chicken through and blend the flavors.
- In a medium skillet over medium-high heat, add the oil. When it is hot, add the sausage pieces and cook until lightly browned, about 5 minutes. Turn the heat to medium and add the reserved tomatoes, reserved beans and chicken broth. Cook until everything is hot and bubbling, 3 to 5 minutes.
- Meanwhile, in a small skillet over medium heat, melt the butter. Add the breadcrumbs and cook, stirring frequently, until they are browned, about 5 minutes.
- To serve, divide the sausage and beans into 2 bowls and spoon the breadcrumbs on top.
- Cook the bacon in a large skillet, working in batches, until it is crisp. Drain on a plate lined with a brown paper bag or paper towels. Chop into 1/2-inch pieces.
- Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat. Add the onions and cook until they are soft, about 5 minutes. Add the garlic and cook for about 1 minute, being careful not to let the garlic burn. Add the tomatoes and beans and cook until the beans are heated through, about 2 minutes. Stir in the bacon and parsley. Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew.
FRENCH OVEN STEW
This easy stew begins to thicken during the last hour of cooking. Very rich wonderful stew. I have been making this for a long time and cut it out of a magazine years ago. The last 20 minutes you can add some frozen peas or frozen beans if you would like. If useing fresh small baby onions, add an hour before stew is done. Update: I have made this stew in my crockpot and it has turned out perfect. I did stir it a couple times just to incorporate everything.
Provided by CIndytc
Categories Stew
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven 300 degrees.
- Mix all ingredients in a heavy 3 quart ovenproof saucepot.
- Cover and bake, stirring once an hour, for 3 hours or until meat is tender and sauce is thickened.
- Discard bay leaves before serving or storing.
- Serve over buttered noodles if desired.
- You can use frozen small white onions instead of fresh but add them to the pot 1 hour before stew is done.
- You can also add frozen peas or frozen beans 20 minutes before stew is done -- .
Nutrition Facts : Calories 282.1, Fat 6.6, SaturatedFat 2.8, Cholesterol 90.7, Sodium 907.8, Carbohydrate 21.6, Fiber 2.6, Sugar 13.6, Protein 32.9
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