Sweet Beef Stew Recipes

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SWEET-AND-SOUR BEEF STEW



Sweet-and-Sour Beef Stew image

This chunky meal in a bowl makes terrific use of nutrient-packed vegetables. It has a deliciously sweet and tangy taste. -Frances Conklin, Cottonwood, Idaho

Provided by Taste of Home

Categories     Dinner

Time 8h25m

Yield 8 servings.

Number Of Ingredients 14

2 pounds beef top round steak, cut into 1-inch cubes
2 tablespoons olive oil
1 can (15 ounces) tomato sauce
2 large onions, chopped
4 medium carrots, thinly sliced
1 large green pepper, cut into 1-inch pieces
1 cup canned pineapple chunks, drained
1/2 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup light corn syrup
2 teaspoons chili powder
2 teaspoons paprika
1/2 teaspoon salt
Hot cooked rice, optional

Steps:

  • In a large skillet, brown beef in oil in batches; drain. Transfer to a 4- or 5-qt. slow cooker. , In a large bowl, combine the tomato sauce, onions, carrots, green pepper, pineapple, vinegar, brown sugar, corn syrup, chili powder, paprika and salt; pour over beef. , Cover and cook on low for 8-10 hours or until beef is tender. Serve with rice if desired. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 290 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 465mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

PALEO BEEF AND SWEET POTATO STEW



Paleo Beef and Sweet Potato Stew image

Classic beef stew is loaded with protein and vegetables, but it is also normally made with potatoes and flour. To make it paleo-friendly, thicken the stew with pureed sweet potatoes and cashew butter. This gluten- and dairy-free rendition of beef stew tastes just as good as the classic recipe and packs in even more nutrients.

Provided by Food Network

Categories     main-dish

Time 2h25m

Yield 6 servings

Number Of Ingredients 15

12 ounces sweet potatoes, halved lengthwise
4 fresh sage leaves
2 sprigs thyme
1 sprig rosemary
4 pieces uncured, nitrate-free bacon, cut across in 1/4-inch strips
1 1/2 pounds stewing beef, cut into 2-inch chunks
Sea salt and freshly ground black pepper
4 cups unsalted chicken broth
2 cups 1-inch diced onions
1 cup 1-inch sliced carrots
1 cup 1-inch sliced celery
1 tablespoon tomato paste
5 cloves garlic
2 tablespoons cashew butter
Fresh flat-leaf parsley leaves, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Poke holes in the sweet potato halves with a fork. Place on a parchment- or foil-lined baking sheet and bake until fork tender, about 1 hour. Alternatively, microwave on high until the flesh is fork tender, 6 to 8 minutes. Set aside.
  • Tie the sage, thyme and rosemary sprigs together with kitchen twine or a clean rubber band and set aside.
  • Heat a Dutch oven over medium heat and cook the bacon, stirring often, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate and discard all but 1 tablespoon of the pan drippings.
  • Pat the beef dry and sprinkle with salt and pepper. Return the Dutch oven to the stovetop on medium-high heat. Working in batches, brown the meat on all sides, 5 to 7 minutes. Add the broth, onions, carrots, celery, tomato paste, garlic and herb bundle. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour on low heat.
  • Uncover and cook at a low simmer until the meat is tender and the vegetables are cooked through, 45 minutes.
  • Scoop out the flesh from the cooked sweet potatoes and place in a blender. Carefully add 1 cup of the stewing liquid and the cashew butter to the blender, then puree until smooth. Add the puree to the stew and stir well. Simmer to thicken, 5 minutes, then season with salt and pepper. Remove the herb bundle and serve the stew garnished with the bacon bits and parsley leaves.

Nutrition Facts : Calories 361 calorie, Fat 11.5 grams, SaturatedFat 3.7 grams, Cholesterol 106 milligrams, Sodium 319 milligrams, Carbohydrate 21.7 grams, Fiber 4.1 grams, Protein 42.1 grams, Sugar 7.2 grams

SWEET AND SOUR BEEF



Sweet and Sour Beef image

This is what I chose when I got to pick what we had for dinner! If possible, remove lid for the last hour.

Provided by SDSCHMIDT

Categories     100+ Everyday Cooking Recipes

Time 6h15m

Yield 4

Number Of Ingredients 6

1 pound cubed beef stew meat
3 cups cold water
¾ cup vinegar
9 tablespoons soy sauce
9 tablespoons brown sugar
5 tablespoons cornstarch

Steps:

  • Heat a deep skillet over medium heat. Cook and stir beef in hot skillet until completely browned, 7 to 10 minutes. Transfer beef to a slow cooker.
  • Whisk water, vinegar, soy sauce, brown sugar, and cornstarch together until smooth; pour over the beef.
  • Cook on Low until the beef is tender and the sauce is thick, 6 to 8 hours.

Nutrition Facts : Calories 320.7 calories, Carbohydrate 41.8 g, Cholesterol 59.8 mg, Fat 6.5 g, Fiber 0.4 g, Protein 23.1 g, SaturatedFat 2.5 g, Sodium 2090 mg, Sugar 30.2 g

SWEET BEEF STEW



Sweet Beef Stew image

"This is not your usual beef stew, which is why I get so many requests for the recipe," relates Anne Graham of Los Osos, California. "It's so easy to fix in the pressure cooker, which is one of the most underrated time-savers of all!"

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 15

1-1/2 pounds beef stew meat, cut into 1-inch cubes
2 medium onions, chopped
3 garlic cloves, minced
1 tablespoon canola oil
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
3/4 cup apricot nectar
3 tablespoons soy sauce
2 tablespoons molasses
1 teaspoon brown sugar
1 teaspoon cornstarch
1 tablespoon water
Hot cooked rice or noodles

Steps:

  • In a pressure cooker, brown beef, onions and garlic in oil over medium heat. Stir in salt, ginger, pepper and nutmeg. Combine the apricot nectar, soy sauce, molasses and brown sugar; pour over meat. Close cover securely; place pressure regulator on vent pipe., Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 20 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Remove from the heat; allow pressure to drop on it's own., Remove meat with a slotted spoon. Combine cornstarch and water until smooth; gradually add to pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in meat and serve over rice.

Nutrition Facts :

SWEET AND SOUR BEEF STEW



Sweet and Sour Beef Stew image

Ginger snap cookies are a surprise ingredient in this classic savoury dish.

Provided by Elizabeth Baird

Categories     beef,dinner,Fall,Main,North American,slow cook,vegetables,Winter

Time 1h25m

Yield 6 servings

Number Of Ingredients 15

2 lb(s) beef, stewing, cubes
4 tsp oil, vegetable
2 onion, chopped
2 ½ cup beef, stock
2 ½ cup water
½ cup vinegar, cider
¼ cup sugar, brown, packed
2 leaf, bay
¼ tsp salt
¼ tsp pepper
1 pinch allspice, ground
1 pinch cloves, ground
4 carrot, thickly, sliced
½ cup cookie, gingersnap, crushed
¼ cup raisins

Steps:

  • Cut stewing cubes into 1-inch (2.5 cm) pieces.
  • In Dutch oven, heat half of the oil over high heat; brown beef in batches, adding remaining oil as needed.
  • Transfer to plate and set aside.
  • Pour off any fat from pan.
  • Reduce heat to medium-low; cook onions, stirring occasionally, for 5 minutes or until softened.
  • Return beef to pan; add stock, vinegar, sugar, bay leaves, salt, pepper, allspice and cloves.
  • Bring to boil; reduce heat, cover and simmer for 1 hour.
  • Add carrots; simmer, covered for about 20 minutes or until tender.
  • Add gingersnaps and raisins; simmer for 5 minutes or until thickened.
  • Discard bay leaves.
  • (Make ahead: Let cool slightly; transfer to shallow airtight container. Finish cooling, uncovered, in refrigerator. Cover and refrigerate for up to 2 days or freeze for up to1 month.)

BEEF & SWEET POTATO STEW (SLOW COOKER)



Beef & Sweet Potato Stew (Slow Cooker) image

This stew is an entire meal, veggies and all. It is thickened just before serving with ground toasted rice, which gives it nice toasted undertones. I am sure other veggies could be added, but I think the green bean sweet potato combo is pretty good. Adapted from Secrets of Slow Cooking.

Provided by Chandra M

Categories     Stew

Time 4h25m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 1/2 lbs beef stew meat, cut in 1-2-inch chunks (I use a chuck roast & cut it up)
1 teaspoon olive oil
1 1/2 cups water
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
2 medium sweet potatoes, peeled and cut into 2-inch chunks (or 1 large)
2 small onions, thinly sliced
2 garlic cloves, thinly sliced
1/4 cup basmati rice
1/2 cup unsalted peanuts
1/3 cup dried apricot, halved
1/2 lb green beans, trimmed and cut in half
salt & pepper (to taste)

Steps:

  • Season the beef with salt & pepper.
  • Heat the oil over medium high heat and a large skillet.
  • Brown all sides of the beef in batches, transfer browned beef to the slow cooker.
  • Deglaze the skillet with 1.5 cups water and pour the liquid over the beef.
  • Add the spices and stir to combine.
  • Layer the onions, garlic, and sweet potatoes over the beef.
  • Cook on the low setting for 4 hours or until the beef is tender, and the sweet potatoes are easily pierced with a fork but retain their shape.
  • Meanwhile, toast the rice in a small skillet over medium-high heat until just browned.
  • Transfer to a plate or bowl to cool.
  • When cool, run through a spice mill or coffee grinder until it is a fine powder.
  • Also grind half of the peanuts.
  • Coarsely chop the other half of the peanuts.
  • Add the powdered rice and ground peanuts to the cooker and stir gently, taking care not to smash the potatoes.
  • Bring a small pan with 1" water in the bottom to a boil.
  • Add the apricots and green beans.
  • Cook until the green beans are bright green and still slightly crisp (about 5 minutes).
  • Drain and stir the beans & apricots into the stew.
  • Season with salt & pepper to taste.
  • Serve sprinkled with the chopped peanuts.

Nutrition Facts : Calories 872, Fat 55.7, SaturatedFat 19.3, Cholesterol 177.1, Sodium 156.2, Carbohydrate 41.8, Fiber 7, Sugar 10.9, Protein 51.9

SWEET-SOUR BEEF STEW



Sweet-Sour Beef Stew image

A recipe from my childhood; Mom found it in a Better Homes and Gardens recipe book from 1977. I prefer the crockpot method, but if you don't have one, you can make this on the stove. There is a note in the cookbook that says she used this recipe to make pot roast in the Crockpot as well.

Provided by OneEye

Categories     One Dish Meal

Time 6h45m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 lbs beef stew meat, cut in 1-inch cubes
2 tablespoons cooking oil
2 medium carrots, shredded (1 cup)
2 medium onions, sliced (1 cup)
1 (8 ounce) can tomato sauce
1/2 cup water
1/4 cup packed brown sugar
1/4 cup vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1 tablespoon cold water
2 teaspoons cornstarch
6 ounces whole wheat egg noodles
poppy seed (optional)

Steps:

  • Brown meat, half at a time, in hot oil.
  • (If cooking on stove top add the next 8 ingredients (carrots through salt). Cover and cook over low heat for 1½ hours or till meat is tender.)
  • If using Crockpot, drain and transfer meat to Crockpot.
  • Add shredded carrot, sliced onion, tomato sauce, ½ cup water, brown sugar, vinegar, Worcestershire and salt. Stir.
  • Cook on high for 6-8 hours.
  • For both stove top and Crockpot methods, at the end of the cooking time add the blended cornstarch and water. Cook and stir until thickened.
  • Cook noodles according to package directions. Serve stew over noodles sprinkled with poppy seed (if using).

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Top Asked Questions

How to cook stew beef and sweet potato?
Steps to Make It Cut the stewing beef into bite-size pieces. In a bowl or a paper bag or food storage bag, toss the stew beef with the flour and 1/4 teaspoon each salt and pepper. Heat the vegetable oil in a large skillet or sauté pan over medium-high heat. Peel the sweet potato and cut into 1- to 1 1/2-inch cubes.
What are some good recipes for beef stew?
Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. Bake, covered, 1-1/4 hours. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Bake, covered, 45-60 minutes longer or until beef...
How long to cook beef stew meat?
Heat the oil in a heavy-bottomed pot over medium heat. Add the beef stew meat to the pot and cook, stirring occasionally, until browned; about 4 to 5 minutes. Remove beef stew meat from pot and transfer to a plate; set aside.
What is slow cooker beef stew?
Slow Cooker Beef Stew is a comfort food staple. This Middle Eastern inspired version kicks it up a notch with sweet and sassy flavor. Beef stew is arguably the most classic comfort food there is. A hearty meat and potatoes dish, with earthy flavor, simple filling ingredients. At the risk of being controversial, it’s boring.

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