Variation On Beef Stew For Second Time Around Recipes
VARIATION ON BEEF STEW, FOR SECOND TIME AROUND
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large casserole, over medium high heat, melt the butter. When the foaming subsides, add the mushrooms and saute for a minute until they begin to soften. Add the carrots, caraway seeds, paprika, 1/4 cup water, cover and simmer just for 4 to 5 minutes or until the vegetables are just tender.
- Add the leftover stew, cover and simmer 10 minutes just to reheat and bring flavors together. Meanwhile parboil the potatoes until tender but not falling apart. Season to the stew to taste with salt and pepper, remove from heat and stir in the sour cream if you wish. Center potatoes in a deep platter and surround them with the stew; garnish potatoes with parsley and meat with pickles.
A DIFFERENT BEEF STEW
This is always how we've made beef stew--my family wasn't partial to the beef stock gravy. I'm not a ketchup fan, but in this recipe, it has its place. I always add a little extra to my bowl. We're not big meat eaters, so if you want to add more beef cubes, feel free. I was missing a crucial step aparently as my dad showed me just recently. Making the slurry makes it so you can add less ketchup and still have the thick sauce!
Provided by Michelle_My_Belle
Categories Stew
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Add the water and meat into slow cooker and sprinkle on seasoning salt.
- Add in potatoes (no need to cut unless very large) carrots, a few onions slivers and celery.
- Let cook on high for 6-8 hours until meat is cooked through and potatoes and carrots are tender.
- Mix a slurry of water and flour, mix in ketchup and any extra seasonings you may want to add. Mix into meat mixture and let cook for as long as you can stand without taking a bowl or until thickened to your liking.
Nutrition Facts : Calories 731.7, Fat 54.3, SaturatedFat 22.4, Cholesterol 75.1, Sodium 523.5, Carbohydrate 51.1, Fiber 6, Sugar 13.8, Protein 11.7
DUTCH OVEN BEEF STEW
This hearty Dutch oven beef stew loaded with vegetables is so simple--sear the beef, add the remaining ingredients, and simmer until tender.
Provided by Baildon
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h5m
Yield 8
Number Of Ingredients 14
Steps:
- Stir flour, paprika, salt, and pepper together in a medium bowl. Add beef and toss until coated with flour mixture.
- Heat oil in a cast iron Dutch oven or large pot over medium-high heat. Add beef and sear until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves and cover.
- Reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 1/2 hours.
Nutrition Facts : Calories 383.3 calories, Carbohydrate 28 g, Cholesterol 62.6 mg, Fat 19.4 g, Fiber 3.8 g, Protein 23.9 g, SaturatedFat 6.8 g, Sodium 517 mg, Sugar 3.4 g
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