Smiths Hearty Beef Stew Recipes

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HEARTY BEEF STEW



Hearty Beef Stew image

I DISCOVERED this recipe several years ago when we belonged to a newcomers group. It's a real lifesaver when you have company...and when you live in Florida, you have company often! Put it in the oven, forget it and be gone for the day with your guests. When you return home, fix a salad, warm some bread and dinner will be ready. The men especially love it! -Virginia Brown, Hudson, Florida

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 6-8 servings.

Number Of Ingredients 13

2 pounds beef stew meat
6 to 7 medium potatoes, peeled and cut into 1-1/2-inch pieces
2 medium onions, cut into wedges
8 medium carrots, cut into 1-inch pieces
4 to 5 celery ribs, cut into 1-inch pieces
1 can (4 ounces) sliced mushrooms, drained
1/3 cup quick-cooking tapioca
1-1/2 teaspoons salt
1 beef bouillon cube
1 teaspoon sugar
2 bay leaves
1-1/2 teaspoons dried thyme
3 cups tomato juice

Steps:

  • In a 4-qt. Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all. Cover and bake at 325° for 3 hours, stirring occasionally, or until the meat and vegetables are tender. Remove bay leaves before serving.

Nutrition Facts : Calories 349 calories, Fat 8g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 965mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 5g fiber), Protein 26g protein.

HEARTY BEEF STEW



Hearty Beef Stew image

5 minutes of prep for a rich, wholesome stew? You can't beat that.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 2h10m

Number Of Ingredients 6

1 1/2 pounds beef chuck, cut into 1-inch pieces
1/4 cup all-purpose flour
2 cans (14.5 ounces each) diced tomatoes with green chiles
Coarse salt and pepper
3/4 pound small potatoes, halved
1/2 pound frozen peas and carrots, thawed

Steps:

  • Preheat oven to 375 degrees. In a large heavy pot, toss beef with flour. Stir in tomatoes, 1 teaspoon salt, 1/2 teaspoon pepper, and 4 cups water. Bring to a boil over medium-high, transfer to oven, and cook 1 hour. Stir in potatoes and cook until beef and potatoes are tender, about 1 hour more. Stir in peas and carrots and let sit 5 minutes before serving.

Nutrition Facts : Calories 495 g, Fat 22 g, Fiber 5 g, Protein 39 g, SaturatedFat 9 g

CLASSIC, HEARTY BEEF STEW



Classic, Hearty Beef Stew image

This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!

Provided by Matthew Francis

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h35m

Yield 8

Number Of Ingredients 20

1 (2 pound) boneless beef round steak, cut into 1-inch cubes
kosher salt and cracked black pepper to taste
¼ cup all-purpose flour
1 tablespoon smoked paprika
1 tablespoon canola oil
3 cups chopped onion
6 cloves garlic, minced
4 tablespoons tomato paste
2 cups dry red wine
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon herbes de Provence
3 bay leaves
2 cups beef broth, or more as needed
1 tablespoon Worcestershire sauce
3 cups chopped carrots
3 cups cubed Yukon Gold potatoes
1 cup fresh peas
1 ½ teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
  • Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
  • Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
  • Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
  • Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
  • Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g

HEARTY BEEF STEW



Hearty Beef Stew image

I found this recipe in a free Stop and Shop Publication. It sounded good and it was...I've changed a few things over the years but not too much, just enough to make it easier to make. I hope you enjoy it on a cold winter day just as much as we do! It is wonderful in a crusty bread bowl or with buttered biscuits(my hubbies favorite of course)!

Provided by Carrie September

Categories     Stew

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 19

3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, chopped or minced
2 lbs stewing beef
1/2 cup flour
2 teaspoons salt
1 teaspoon black pepper
6 cups beef stock or 6 cups beef broth
2 bay leaves
1 tablespoon sugar
1/2 cup red wine or 1/2 cup Burgundy wine
1 teaspoon dried powdered thyme
1 tablespoon dried parsley
1 teaspoon dried dill
1/2 teaspoon dried mustard powder
1 tablespoon Worcestershire sauce
1 lb peeled baby carrots
1 (10 ounce) container baby portabella mushrooms
2 lbs diced russet potatoes or 2 lbs idaho potatoes

Steps:

  • In a large 6 quart stock pot saute onions and garlic in olive oil on medium heat.
  • Place beef, flour, salt and pepper in a large ziplock bag and shake to coat.
  • Add coated beef to the stock pot and stir to brown beef.
  • Once beef is browned add stock, bay leaves, sugar, wine, thyme, parsley, dill, mustard and worcestershire sauce.
  • Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours.
  • Add carrots, mushrooms and potatoes, simmer for an additional 1/2 hour or until they are tender and ready to eat.

HEARTY SPANISH BEEF STEW



Hearty Spanish Beef Stew image

I took two of my favorite Cuban dishes, ropa vieja, and picadillo, to create this Spanish beef stew. Serve with cooked rice if desired.

Provided by thedailygourmet

Categories     Beef Stew

Time 2h30m

Yield 4

Number Of Ingredients 17

2 tablespoons olive oil, divided
1 medium red bell pepper, chopped
½ medium onion, finely chopped
3 cloves garlic, finely minced
1 (15 ounce) can diced tomatoes
2 tablespoons all-purpose flour
1 ½ teaspoons smoked paprika
1 ½ teaspoons sweet paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon pepper
1 pound beef stew meat
1 tablespoon butter
2 cups water
2 tablespoons red wine vinegar
¼ cup chopped pimento-stuffed green Manzanilla olives

Steps:

  • Heat 1 tablespoon oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic. Cook until onions are tender and start to caramelize around the edges, about 5 minutes. Add diced tomatoes.
  • Combine flour, smoked paprika, sweet paprika, oregano, cumin, salt, and pepper in a resealable plastic bag. Add beef stew meat and shake to coat.
  • Heat remaining oil and butter in a skillet over medium-high heat and brown coated beef on all sides, 3 to 5 minutes per side.
  • Transfer browned stew meat to the Dutch oven. Add water and vinegar; stir to combine. Cook over low heat for 1 1/2 hours.
  • Remove the lid and add olives. Cook stew for an additional 30 minutes. Adjust seasonings to taste.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 12.2 g, Cholesterol 67.4 mg, Fat 17.6 g, Fiber 2.4 g, Protein 23.1 g, SaturatedFat 5.4 g, Sodium 741.6 mg, Sugar 4.5 g

HEARTY BEEF STEW



Hearty Beef Stew image

Using our rich Basic Beef Stock as its base, this stew is satisfying and quick to make. Serve over egg noodles or rice.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 6

1 recipe Basic Beef Stock, including reserved shredded beef and tomato pieces
1 pound pearl onions, peeled
5 medium carrots, cut into matchsticks
1/2 small bunch fresh dill, roughly chopped
Coarse salt and freshly ground pepper
1 ten-ounce package frozen green peas, thawed

Steps:

  • In a stockpot, combine stock and reserved beef and tomato pieces. Cover; bring to a simmer over medium-high heat. Add onions, carrots, and dill. Cook, uncovered, until onions are soft, about 30 minutes. Season with salt and pepper.
  • When ready to serve, add the peas, and cook just until tender and heated through, about 3 minutes. Serve hot.

HEARTY BEEF STEW



Hearty Beef Stew image

My husband's favorite beef stew. Tastes even better the next day for leftovers. Recipe is from our local Whole Food's Market.

Provided by mermaidmagic

Categories     Stew

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs stewing beef
salt and pepper, to taste
2 tablespoons canola oil
2 medium onions, sliced into rounds
2 cloves garlic, minced
1 tablespoon peppercorn
2 tablespoons flour
1 cup red wine
1 can chicken broth
1 cup jarred or whole canned tomatoes
2 bay leaves
12 tiny potatoes or 3 medium potatoes, cubed
1/2 lb baby carrots

Steps:

  • Preheat oven to 225 degrees.
  • In a large dutch oven/soup pot, warm oil over medium high heat.
  • Add half of beef and season with salt and pepper.
  • Brown beef on all sides then remove from pot.
  • Brown remaining beef in pot, then remove and set aside.
  • Saute onions until browned.
  • Add garlic and peppercorns and saute a few minutes more.
  • Add flour and toss to coat.
  • Reduce heat to simmer.
  • Add wine, chicken broth, tomatoes, bay leaves and browned meat.
  • Stir to combine.
  • Place pot in oven and cook for 1 hour.
  • Add potatoes and carrots and return pot to oven for another 2 hours, or until beef is tender.
  • Remove from oven and enjoy!

Nutrition Facts : Calories 992, Fat 18.9, SaturatedFat 5.4, Cholesterol 145.2, Sodium 808.8, Carbohydrate 131.2, Fiber 17.9, Sugar 12.3, Protein 67.4

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