SAVORY BEEF AND RED PEPPER STEW
Simmer tender browned steak cubes, onions and bell peppers in a broth flavored with wine and steak sauce for a quick, hearty one-dish beef and red pepper meal. You'll love Savory Beef and Red Pepper Stew.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield Makes 6 servings.
Number Of Ingredients 9
Steps:
- Toss steak with flour until evenly coated; set aside.
- Melt 1 Tbsp. of the margarine in large saucepan on medium-high heat. Add onions and peppers; cook and stir until crisp-tender. Remove vegetable mixture from pan; set aside. Add remaining 2 Tbsp. margarine to pan. Add steak, in batches; cook and stir until evenly browned.
- Return all of the steak to pan along with the vegetable mixture; stir. Add steak sauce, beef broth and wine; mix well. Bring to boil; reduce heat to low. Simmer 30 min. or until steak is tender. Serve over rice.
Nutrition Facts : Calories 440, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
BEEF AND PEPPER STEW
Provided by Kimberly Killebrew, www.daringgourmet.com
Time 1h55m
Yield 6
Number Of Ingredients 19
Steps:
- Sprinkle the cubes of beef with the salt, pepper and flour, toss briefly to thoroughly coat the beef.
- Heat the oil and butter in a Dutch oven over medium-high heat. Once hot, add the beef, a few cubes at a time so as to not overcrowd. Brown the beef on all sides and transfer to a plate.
- Add the bell peppers, onions and garlic to the Dutch oven and cook for 5 minutes until softened, scraping up the browned bits from the bottom of the pan. Add the red wine and bring to a rapid boil for 2 minutes.
- Return the beef to the Dutch oven with the remaining ingredients. Bring the stew to a boil, reduce the heat to low and simmer, covered for 90 minutes until the beef is fork tender.
- Note: This stew is even better the next day.
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
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
This is my take on a recipe I saw in our local paper. The steak and red pepper sets it apart. Pure comfort food.
Provided by Karen R.
Categories Stew
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Place oil, beef and onion into a large stockpot. Cook over medium heat until meat is browned and onions are translucent.
- Add next 4 ingredients and bring to a boil. Reduce and simmer until meat is tender, 60-90 minutes.
- Add vegetables and mushrooms to pot. Simmer covered until tender, about 30 minutes.
- In a medium bowl whisk together remaining ingredients. Pour into stew. Cook another 5-10 minutes until thickened, stirring constantly.
- Remove bay leaf before serving.
Nutrition Facts : Calories 277.2, Fat 13.8, SaturatedFat 4.8, Cholesterol 69, Sodium 769.3, Carbohydrate 14.7, Fiber 2.2, Sugar 3.3, Protein 23.4
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
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.
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