Wintertime Braised Beef Stew Recipes

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WINTER BEEF STEW



Winter Beef Stew image

"This warming main dish is a favorite after a day of play around our home in Twin Falls, Idaho," notes Ruth Ann Harker. "It's no fuss, too-I can put it in the oven and practically forget about it."

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 6 servings.

Number Of Ingredients 17

1-1/2 pounds boneless beef chuck roast, cut into 1-1/4-inch pieces
1 cup chopped onion
2 teaspoons canola oil
2 garlic cloves, minced
1-1/2 pounds small red potatoes, cut into chunks
3 medium carrots, cut into 1-inch pieces
2 medium onions, quartered
1/2 pound fresh mushrooms, halved
1 can (14-1/2 ounces) reduced-sodium beef broth
1 cup unsweetened apple juice
1/4 cup tomato paste
1/2 cup minced fresh parsley
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1 bacon strip, cooked and crumbled

Steps:

  • In a Dutch oven, cook meat and chopped onion in oil over medium-high heat until meat is browned on all sides. Add garlic; cook 1 minute longer. Drain. Add the potatoes, carrots, quartered onions and mushrooms. , In a small bowl, combine the broth, apple juice, tomato paste, parsley, bay leaves, salt, thyme and pepper. Pour over meat., Cover and bake at 325° for 2 hours. Stir. Bake, uncovered, for 30-45 minutes longer or until stew reaches desired thickness. Discard bay leaves; sprinkle with bacon.

Nutrition Facts : Calories 364 calories, Fat 9g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 544mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 6g fiber), Protein 32g protein. Diabetic Exchanges

BRAISED BEEF STEW



Braised Beef Stew image

Make and share this Braised Beef Stew recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Stew

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 20

4 -6 tablespoons oil
1/2 cup flour
salt and pepper
2 lbs beef, cut in cubes
2 tablespoons fresh garlic, minced
1 large onion, cut lenghwise into eighths
1 teaspoon dried chili pepper flakes (or to taste)
1/4 cup tomato paste
2 (10 ounce) cans beef broth, good quality (or use consomme)
1 cup dry red wine (optional)
1 (28 ounce) can diced tomatoes (with juice)
3 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar (optional)
2 teaspoons dried thyme
1 large bay leaf (or 2 small)
salt and pepper
2 tablespoons Dijon mustard (optional)
2 carrots, cut in 1 inch chunks
1/2 lb small potato, scrubbed and quartered
salt and pepper

Steps:

  • Heat the oil in a large Dutch oven or stockpot.
  • Season the flour with salt and pepper.
  • Coat the beef cubes in the flour mixture to coat, shaking off excess flour.
  • Brown the beef very well on all sides, then remove to a plate.
  • Add the garlic, onion, and chili flakes to the pot, cooking 3 or 4 minutes, until soft, adding more oil if necessary.
  • Add the tomato paste; stir with the onion/garlic mixture for 2 minutes.
  • Stir in the beef broth and wine to the cooked onions, scraping up brown bits from the bottom of the pot.
  • Add the beef back into the pot with, tomatoes, Worcestershire sauce, vinegar, thyme, bay leaf, salt and pepper, and the Dijon mustard (if using).
  • Mix well, and bring to a simmer.
  • Simmer, uncovered on top of the stove, or in a 350 degree Fahrenheit oven for about 1 hour, or until the meat is fork-tender.
  • Add the carrots and potatoes.
  • Season with salt and pepper to taste.
  • Cook for 30 minutes more, or until veggies are tender.

MUFFIN-TOPPED WINTER BEEF STEW



Muffin-topped winter beef stew image

Muffin on stew? You'd better believe it - think of it as a lighter alternative to suet dumplings

Provided by Lesley Waters

Categories     Dinner, Main course

Time 2h50m

Yield Serves 2 adults and 2-3 children

Number Of Ingredients 15

500g braising steak , cut into bite-sized chunks
2 tbsp plain flour , seasoned with pepper and a little salt
2 tbsp olive oil
1large onion , finely chopped
450g carrot , cut into chunks
2large parsnips , cut into chunks
1 bay leaf
2 tbsp sundried or regular tomato paste
300ml red wine or extra stock
450ml vegetable stock
225g plain flour
3 tsp baking powder
140g cheddar , coarsely grated
2 tbsp olive oil
150ml milk

Steps:

  • Heat oven to 150C/fan 130C/gas 2. Toss the beef in seasoned flour. Heat the oil in a large flameproof casserole. Fry the beef over a high heat until browned all over - it's easiest to do this in batches. Remove with a slotted spoon and set aside.
  • Add 2 tbsp water and the onion to the pan, stir well over a medium heat, scraping up the crusty bits from the bottom of the pan. Lower the heat and fry gently for 10 mins, stirring occasionally until the onions have softened.
  • Tip in the carrots, parsnips and bay leaf, then fry for 2 mins more. Return the beef to the pan, stir in the tomato paste, wine if using, and stock, then bring to the boil. Cover and cook in the oven for 1¾-2 hrs until the meat is tender. Can be made up to 2 days ahead or frozen for up to 1 month. Defrost thoroughly in the fridge before topping and baking. Take out of the oven and increase the temperature to 190C/fan 170C/gas 5.
  • To make the topping, sieve the flour and baking powder into a bowl and add half the cheese. Mix olive oil and milk, then stir into the flour to make a soft, slightly sticky dough. Add more milk, if necessary. Spoon the dough over the meat and vegetables, sprinkle with the remaining cheese and bake for about 15 mins until golden, risen and cooked through.

Nutrition Facts : Calories 847 calories, Fat 39 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 82 grams carbohydrates, Fiber 10 grams fiber, Protein 46 grams protein, Sodium 2.81 milligram of sodium

WINTERTIME BRAISED BEEF STEW



Wintertime Braised Beef Stew image

This easy beef stew is incredibly rich. Since it's even better a day or two later, you may want to make a double batch. -Michaela Rosenthal, Woodland Hills, California

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 8 servings (2 quarts).

Number Of Ingredients 16

2 pounds boneless beef sirloin steak or chuck roast, cut into 1-inch pieces
2 tablespoons all-purpose flour
2 teaspoons Montreal steak seasoning
2 tablespoons olive oil, divided
1 large onion, chopped
2 celery ribs, chopped
2 medium parsnips, peeled and cut into 1-1/2-inch pieces
2 medium carrots, peeled and cut into 1-1/2-inch pieces
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup dry red wine or reduced-sodium beef broth
2 tablespoons red currant jelly
2 bay leaves
2 fresh oregano sprigs
1 can (15 ounces) cannellini beans, rinsed and drained
Minced fresh parsley, optional

Steps:

  • Preheat oven to 350°. Toss beef with flour and steak seasoning., In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches; remove with a slotted spoon., In same pan, heat remaining oil over medium heat. Add onion, celery, parsnips and carrots; cook and stir until onion is tender. Add garlic; cook 1 minute longer. Stir in tomatoes, wine, jelly, bay leaves, oregano and beef; bring to a boil., Bake, covered, 1-1/2 hours. Stir in beans; bake, covered, 30-40 minutes longer or until beef and vegetables are tender. Remove bay leaves and oregano sprigs. If desired, sprinkle with parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 310 calories, Fat 9g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 373mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

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