SHORTCUT BEEF CATALAN
This Spanish beef and bean stew normally cooks long and slow because tough cuts of meat are used. By substituting ground beef, I've pared cooking time to about 50 minutes. I've also significantly trimmed prep time by using packaged, peeled baby-cut carrots, bottled salsa, and canned cannellini.
Provided by Food Network
Categories main-dish
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Heat oil in medium-size Dutch oven over moderate heat 1 minute. Add bacon and cook, stirring often, until only browned bits remain, about 5 minutes. Lift brown bits to paper toweling to drain. Raise burner heat to high.
- Pat ground chuck into large flat patty and brown in drippings, allowing about 3 minutes per side; life to plate and reserve.
- Reduce heat to moderate; add onions, garlic, carrots, bay leaves, thyme, orange zest, cinnamon, and cloves to Dutch oven and cook, stirring frequently, 5 minutes until onions are golden.
- Add consomme and wine, bring to gentle boil, set lid on askew, and cook 15 minutes. Lay meat patty on top of stew, set lid on askew, and cook 15 minutes more.
- Break meat into 1 1/2-inch clumps, mix in salsa and tomato paste, and cook uncovered 5 minutes. Add cannellini, parsley, and reserved bacon and bring just to serving temperature. Season to taste with salt and pepper.
- Remove bay leaves, thyme sprigs, and cinnamon stick, ladle into heated soup plates, and serve.
SHORTCUT BEEF STEW SHORTCUT BEEF STEW RECIPE
Provided by á-48530
Number Of Ingredients 6
Steps:
- Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Pour off any fat. Stir the soups, Worcestershire and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the beef is cooked through and the vegetables are tender. Easy Substitution: Substitute 5 cups frozen vegetables (carrots, small whole onions, cut green beans, cauliflower, zucchini, peas or lima beans) for the frozen vegetables for stew. Easy Substitution: Substitute Campbell's® Condensed Beefy Mushroom Soup for the French Onion Soup.
SHORTCUT BRUNSWICK STEW
-Eva Still, Crescent, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon until crisp; with a slotted remove to paper towels to drain. Saute onion in drippings until tender. Stir in the soup, 1-1/4 cups water, Worcestershire sauce and pepper; bring to a boil. Add beans and corn; return to a boil. Reduce heat; cover and simmer for 20 minutes. , Crumble bacon; add to stew. Stir in chicken. Combine cornstarch with the remaining water; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 395 calories, Fat 12g fat (4g saturated fat), Cholesterol 70mg cholesterol, Sodium 628mg sodium, Carbohydrate 43g carbohydrate (11g sugars, Fiber 7g fiber), Protein 29g protein.
SHORTCUT BEEF STEW
Sauteed tender beef cubes and mixed vegetables simmer briefly in a tomato-onion broth for a quick and tasty stew.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in skillet. Add beef and cook until browned and juices evaporate, stirring often.
- Add soups, Worcestershire and vegetables. Heat to a boil. Cover and cook over low heat 10 minutes or until vegetables are tender.
Nutrition Facts : Calories 508.6 calories, Carbohydrate 39 g, Cholesterol 105.1 mg, Fat 22 g, Fiber 8.7 g, Protein 38.8 g, SaturatedFat 8.1 g, Sodium 1149 mg, Sugar 10.2 g
SHORTCUT HAMBURGER STEW
I found this recipe on the back of a Campbell's Soup can. The recipe called for 1 pound of stew meat,but I didn't have any so I used 1 pound of hamburger. Please feel free to add anything else that you might want to.If the vegetables are too large, cut into bite sized pieces. Submitted to "ZAAR" on November 11th, 2007.
Provided by Chef shapeweaver
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a dutch oven over medium heat, brown ground beef and onion.
- Drain if needed and return to pan.
- Add rest of ingredients except water.
- Stir to blend all ingredients well.
- Cover and turn heat to low and simmer for 20 to 25 minutes or until vegetables are slightly softened, stirring occasionally.
- Add a little water at this point if you want your stew a little on the "thin side".
Nutrition Facts : Calories 459.3, Fat 20.2, SaturatedFat 8, Cholesterol 80.9, Sodium 1206.1, Carbohydrate 40.7, Fiber 8.3, Sugar 7.8, Protein 31.7
SHORTCUT BEEF STEW
Sauteed tender beef cubes and mixed vegetables simmer briefly in a tomato-onion broth for a quick and tasty stew.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in skillet. Add beef and cook until browned and juices evaporate, stirring often.
- Add soups, Worcestershire and vegetables. Heat to a boil. Cover and cook over low heat 10 minutes or until vegetables are tender.
Nutrition Facts : Calories 508.6 calories, Carbohydrate 39 g, Cholesterol 105.1 mg, Fat 22 g, Fiber 8.7 g, Protein 38.8 g, SaturatedFat 8.1 g, Sodium 1149 mg, Sugar 10.2 g
SHORTCUT BEEF STEW
Make and share this Shortcut Beef Stew recipe from Food.com.
Provided by meedeeter
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In Dutch oven or large pot over medium-high heat, heat oil. Add beef and cook until browned, stirring often. Set beef aside.
- Add remaining ingredients. Heat to a boil. Return beef to pan. Reduce heat to low. Cover and cook 10 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 485, Fat 24.8, SaturatedFat 9, Cholesterol 79.5, Sodium 1120.4, Carbohydrate 36.9, Fiber 7.8, Sugar 6.2, Protein 31.6
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