BEEF AND BEAN STEW
A large bowl of this stew on a chilly autumn day will quickly warm you up. It's great with a thick slice of homemade bread.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the flour, paprika, salt and cayenne. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven over medium heat, brown beef in 2 tablespoons oil. Remove with a slotted spoon; set aside. , In the same pan, saute onions in the remaining oil until crisp-tender. Add the water, tomato paste, sage and thyme. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer for 1-1/4 hours, stirring occasionally. , Add more water if needed. Stir in beans. Cover and simmer 15 minutes longer or until meat is tender.
Nutrition Facts :
BEEF AND BEAN STEW
This Beef and Bean Stew is how to fall in love with beans. Loaded with flavor, tender beef and buttery beans. One of the yummiest ways to stay warm in the winter.
Provided by Heather
Categories Dinner
Time 2h30m
Number Of Ingredients 15
Steps:
- Rinse beans well in a colander.
- Place into lining of Instant Pot. Add 8 cups of water to beans and stir in salt.
- Attach lid and close valve to sealed. Cook on high pressure for 30 mins. (See Note 2 below for cooking times of other white bean choices.)
- Once cooked, allow beans to do a natural release for 30 mins and then do a quick release. Drain beans of water. (See Note 3 below.)
- Cut meat and pat dry excess moisture. Generously salt and pepper. (See Note 4 below)
- Place a large enameled dutch oven over medium/high heat with oil until oil is bubbly, about 2-3 mins. Working in batches of 3, brown the beef. Setting aside each browned batch into one large bowl.
- Once beef is browned, sauté onions in beef drippings, about 3 mins.
- Add in carrots and continue sautéing for another 3 mins. Add garlic and saute an additional min.
- Add in wine and stir well.
- Return beef to dutch oven. Add tomatoes, herbs and beef broth. Stir well.
- Bring to a boil over medium/high heat and lower heat to a simmer. Cover, stir occasionally and cook for approximately 1 hour- 1 hour and 20 mins or until beef is tender.
- Once stew has simmered and beef is tender, stir in beans and continue simmering for another 25 mins.
- Working in batches, stir in spinach and continue simmering for another 5 mins or until spinach is cooked.
Nutrition Facts : Calories 749 kcal, Carbohydrate 23 g, Protein 69 g, Fat 42 g, SaturatedFat 16 g, TransFat 2 g, Cholesterol 217 mg, Sodium 965 mg, Fiber 8 g, Sugar 4 g, ServingSize 1 serving
TENDER BEEF 'N' BEAN STEW
"I often whip up this easy stew on days when I am juggling a lot of the kids' sports schedules," Juline Goelzer of Arroyo Grande, California says of this healthy and hearty entree. "Add a green salad and some corn bread or homemade rolls for a perfect meal."
Provided by Taste of Home
Categories Dinner
Time 8h45m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 8-9 hours or until the beef is tender. Stir in the tomato sauce; cover and cook for 30 minutes or until heated through. Garnish with the cheese and sour cream if desired.
Nutrition Facts : Calories 209 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 558mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 7g fiber), Protein 17g protein. Diabetic Exchanges
TENDER BEEF STEW FROM FOOD NETWORK
Really easy recipe with excellent results. Even if you don't "like" stew, you'll like this one!
Provided by Sauce Lover
Categories Meat
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate the beef in the red wine, vinegar, carrots and 1/2 of the onions for 6 hours or overnight. Preheat the oven to 325 degrees F. Remove the beef from the marinade (reserving the marinade) and dry gently with paper towels. Heat 1 tablespoon of the oil in a heavy Dutch oven over medium heat and cook the bacon lardons until crisp. Remove the bacon and set aside, reserving the fat. Add the remaining 1 tablespoon oil to the bacon fat in the Dutch oven and brown the beef on all sides. Once the beef is browned, add in the reserved marinade, bacon lardons, the remaining onions, rosemary, thyme, garlic and bay leaves. Add 2 cups water and sprinkle with salt and pepper. Bring to a simmer, then cover tightly and cook in the oven for 3 to 4 hours. Check every hour and add a little more water if needed. Remove the herbs and serve.
Nutrition Facts : Calories 754.1, Fat 49.2, SaturatedFat 17.6, Cholesterol 161.9, Sodium 225.6, Carbohydrate 12, Fiber 1.8, Sugar 4.5, Protein 41.4
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