SAVORY VEGETABLE BEEF STEW
This is by far the best vegetable beef stew that I have ever made. My grandmother gave me the recipe. My husband, who is a very picky eater, loves this recipe more than anything else I make.
Provided by JAIME5025
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h
Yield 12
Number Of Ingredients 18
Steps:
- Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
- Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
- Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.
Nutrition Facts : Calories 342 calories, Carbohydrate 23.7 g, Cholesterol 62.7 mg, Fat 17.5 g, Fiber 3.7 g, Protein 21.8 g, SaturatedFat 6.5 g, Sodium 679.7 mg, Sugar 4.9 g
SAVORY BEEF STEW
Wine lends a warm background flavor for this satisfying take on a traditional French stew. Lynn Stein in Joseph, Oregon uses low-fat mashed beans to thicken her broth and boost nutrition. Serve with garlic bread and dinner's done!
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Place flour in a large resealable plastic bag; add beef, a few pieces at a time, and shake to coat. , In a large saucepan coated with cooking spray, cook beef and onion in oil over medium-high heat until beef is browned on all sides. Stir in the water, consomme, sherry, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the carrots, parsnips, potato and turnip. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat and vegetables are tender.
Nutrition Facts : Calories 349 calories, Fat 12g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 742mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges
STEAK HACHé
Salisbury steak is an instance of an old recipe with enduring value. It is a good idea and a good name, though its reputation as a TV dinner has stained the prettiness somewhat. All that the old recipe - and its many variations - needed was a little updating. Here is a Frenchier and more contemporary version - rich with porcini butter, piquant with salsa verde. It is old-fashioned enough to be fun and elegant enough for a dinner party - and most definitely does not need a hamburger bun.
Provided by Tamar Adler
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak the mushrooms in enough boiling water to cover them for 20 minutes, then drain through a fine-mesh sieve set over a bowl, and finely chop. (Reserve the liquid if you want to add mushroomy savor to a future soup or pasta sauce. It freezes well as a few ice cubes.)
- In a medium bowl, mix the beef, 6 tablespoons of the mushrooms, 1 tablespoon of the butter, 1 tablespoon of the onion, the egg, a large pinch of salt and the Parmesan until well combined. Form into 4 1-inch thick patties.
- Make porcini butter by combining the remaining mushrooms and 4 tablespoons of butter and a sprinkle of salt. Make salsa verde by soaking the remaining onion in the vinegar with a sprinkle of salt for 10 minutes, then adding the capers, parsley and olive oil to cover and make it a bit swimmy; taste for salt, and adjust.
- Heat a heavy cast-iron pan, and drizzle with olive oil. Cook the chopped steaks for 4 minutes on the first side, salting them liberally. Flip, and cook for 4 minutes on the second side, salting again. (Cook longer for medium.) Remove the steaks to a waiting hot plate. Top immediately with the porcini butter. Let rest a few moments, then spoon salsa verde over each, and serve.
Nutrition Facts : @context http, Calories 570, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 38 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 18 grams, Sodium 493 milligrams, Sugar 1 gram, TransFat 1 gram
BEEF AND ONION STEW
Few things can soften winter's bite better than a hearty stew, and this one is guaranteed to tame even the coldest winter day! The recipe has its origins in Germany and is familiar throughout central Missouri - home to many German families. It's great for what I call a "one-pot" meal.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Dredge meat in flour; brown in butter in a Dutch oven. Add the onion and garlic; cook, stirring occasionally, for 10 minutes. Add broth, vinegar, tomato paste and seasonings. Cover and simmer for 1-1/2 to 2 hours or until meat is tender. Serve over rice or noodles.
Nutrition Facts : Calories 270 calories, Fat 16g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 1000mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 23g protein.
SAVORY BEEF STEW
Mmm! Enjoy a classic oven-baked, rich-in-beef stew with onions, carrots and potatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. In ovenproof 4-quart Dutch oven, mix beef, onion, tomatoes, seasoned salt, pepper and bay leaf. In small bowl, mix water and flour; stir into beef mixture.
- Cover; bake 2 hours, stirring once.
- Stir in potatoes and carrots. Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender. Remove bay leaf.
Nutrition Facts : Calories 350, Carbohydrate 33 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 7 g, TransFat 1/2 g
SAVORY BEEF AND ONION STEW (HACHéE)
This is one of the favourite dishes in the region i live in. I got the recipe from a site with authentic dutch recipes: http://www.hollandsepot.dordt.nl/index.htm There is actually another ingredient in the original recipe, it's called ontbijtkoek and it's used to thicken the stew instead of using cornflour.
Provided by Vanja77
Categories Meat
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Brown the onions and the flour in the butter in a saucepan.
- Add stock gradually, stirring all the time. Add bay leaves and cloves and simmer for five minutes with the lid on the pan.
- Add the vinegar and the diced meat.
- Simmer for another hour.
- Mix the cornflour with a little water. Add this to the stew to thicken the sauce. Simmer for five minutes, stirring continuously.
- Make it to taste with a little pepper and Worcestershire sauce.
- Serve with mashed or boiled potatoes and red cabbage with this dish.
Nutrition Facts : Calories 556.8, Fat 52, SaturatedFat 24.1, Cholesterol 86.7, Sodium 120.2, Carbohydrate 15.8, Fiber 1.8, Sugar 3.2, Protein 6.7
BEEF STEW WITH CARAMELIZED ONIONS AND AMBER LAGER
Provided by Food Network
Time 2h50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a large, heavy pot, warm the oil over high heat until hot but not smoking. Working in batches, brown the meat well on all sides, 5 to 7 minutes. Adjust the heat as necessary to keep the meat from scorching. Transfer the browned meat to a plate and repeat until all the meat is browned.
- Add the onions and butter to the pot and stir over high heat until the onions start to soften, about 5 minutes. Reduce the heat to medium and sprinkle in the sugar. Continue to cook the onions, stirring occasionally, until golden brown, about 15 minutes. Add the flour, thyme and carrots and raise the heat to high. Stir for 1 minute, then pour in the lager or ale, letting it come to a vigorous boil. Stir in the broth and tomato paste and return to a boil.
- Return the meat and any accumulated juices on the plate to the pot, let the liquid come just to a boil, then reduce the heat to low, cover, and simmer until the meat is tender when pierced and the sauce is slightly thickened, 1 1/2 to 2 hours. Season to taste with salt and pepper. Serve on warmed individual plates.
HEARTY BEEF STEW WITH RED ONIONS AND ALE
In this cozy beef stew, tender chunks of meat in a silky, savory, ale-tinged sauce share the pot with wedges of red onion and sweet nuggets of carrot. A little coriander and allspice add fragrance and depth to the mix, while a spoonful of tomato paste deepens and rounds out the flavors. Like all stews, it tastes even better a day or two later, and can be frozen for up to two months. Serve it over something soft and buttery to soak up the sauce: a mound of mashed potatoes, noodles or polenta.
Provided by Melissa Clark
Categories dinner, meat, soups and stews, main course
Time 3h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Season the beef all over with salt and pepper. Set aside while you prepare the onions.
- Peel the onions. Cut 2 of them in half root to stem, then thinly slice them crosswise into half-moons. Cut the third onion, root to stem, into 1/2-inch wedges.
- Dust the beef cubes lightly with flour. Heat butter and 1 tablespoon oil in a large Dutch oven or other pot over medium-high. Add beef, in batches taking care not to crowd the pan, and sear until it's good and dark all over, 5 to 6 minutes per batch. Transfer beef cubes to a bowl as they brown. Add more oil and adjust heat if necessary to prevent burning.
- Stir in sliced onions and raise heat to medium-high if you lowered it. Cook until pale golden brown and soft, 10 to 15 minutes, stirring occasionally. Add garlic and sauté until fragrant and lightly golden at the edges, 2 to 3 minutes longer.
- Make a well in the center of the onions, then stir in tomato paste, coriander and allspice; cook, stirring until paste is darkened, 1 minute. Stir in stock, ale, 1 cup water and rosemary sprig. Return beef and any juices to the pot and bring to a simmer. Partly cover the pot and simmer gently for 45 minutes.
- Give the beef a stir, then add onion wedges. Simmer for 15 minutes, then stir in carrots and continue to simmer until the meat, onions and carrots are tender, 30 to 45 minutes longer.
- If the sauce seems thin, use a slotted spoon to transfer meat and vegetables to a platter; cover with foil to keep warm. Discard the rosemary. Return pot with liquid to stove and simmer until thickened, 5 to 10 minutes. Stir in vinegar. Taste and add more salt and vinegar if you like. Spoon sauce over meat and garnish with chives, flaky sea salt and more black pepper.
SAVORY BEEF STEW
I can't remember where we found this recipe but is it ever good!! Hubby and I love stews, so this is a frequent meal in our home. Make sure you have some fresh bread to go with this one!!!
Provided by Graybert
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- In a dutch oven over medium heat, melt margarine.
- Cook beef in two batches until browned, stirring often.
- Remove beef from dutch oven and set aside.
- Stir in flour.
- Add broth, beer, water, onion, garlic, brown sugar, thyme and pepper.
- Heat to boil.
- Return beef to dish and add potatoes, carrots, celery and mushrooms, stir well to coat.
- Cover and bake at 350 degrees for 1 1/2 hours or until done.
Nutrition Facts : Calories 435, Fat 14.8, SaturatedFat 4.6, Cholesterol 96.8, Sodium 482.2, Carbohydrate 36.3, Fiber 4.1, Sugar 4.8, Protein 37.8
HACHEE (DUTCH BEEF STEW)
Serve this tender Dutch hachee with potatoes and vegetables.
Provided by Anonymous
Categories World Cuisine Recipes European Dutch
Time 1h40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a pot over medium-high heat and cook beef stew meat until browned on all sides, 5 to 10 minutes. Season with salt and pepper. Pour in water, bring to a boil, reduce heat, over, and simmer over low heat for 45 minutes.
- Heat 1 tablespoon oil in a skillet and cook onions over medium-low heat until they are very soft and are starting to caramelize, about 10 minutes. Add sauteed onions and uncooked onions to the pot with the meat and simmer for 45 more minutes. Season with beef bouillon.
- When meat is cooked through, season with vinegar, sugar, and curry powder. Remove 1 tablespoon of liquid and stir together with potato starch in a small bowl to make a slurry. Add slurry back to the stew to thicken. Cook for 1 to 2 more minutes.
Nutrition Facts : Calories 384.1 calories, Carbohydrate 24.8 g, Cholesterol 62.6 mg, Fat 22.5 g, Fiber 4.2 g, Protein 21.2 g, SaturatedFat 7.3 g, Sodium 248.2 mg, Sugar 10.8 g
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