BEEF CHUCK STEW
Make and share this Beef Chuck Stew recipe from Food.com.
Provided by Papa D 1946-2012
Categories Stew
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 275°F.
- Season half the beef with salt and pepper, and then dredge in the flour. Shake off excess flour. Add olive oil to a large dutch oven over medium-high heat and brown beef cubes. Using a slotted spoon transfer the beef to a plate. Repeat with the remaining beef.
- De glaze pan with 1 cup of broth then pour all back into broth container.
- Melt the butter over medium-high heat; add the onions and cook, stirring until lightly browned. Add the garlic and cook, stirring, until fragrant about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute. Return the beef to the pot and add the broth and wine, and bring to a simmer.
- Stir in Dijon mustard and add bay leaves. Season to taste with salt and pepper. Cover and transfer to the oven. Stew the meat until tender, about 1-½ hours.
- Remove from the oven and skim the fat from the cooking liquid. Add the potatoes, carrots, celery, and the tomatoes with juice, and bring to a simmer. Stew uncovered, on top of stove, skim and stir occasionally, until liquid has thickened and the beef and vegetables are tender, about 1 hour. Remove the bay leaves, season to taste and serve.
Nutrition Facts : Calories 832.2, Fat 51.4, SaturatedFat 18.8, Cholesterol 141.3, Sodium 948.6, Carbohydrate 43.9, Fiber 7.7, Sugar 11, Protein 42.8
HARVEST BEEF CHUCK STEW
This is the best beef stew I've ever had. The cooking times are off because it's just best to let it cook all day. It works very well in the crockpot.
Provided by Mudpupsall
Categories Stew
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large pan over med-high heat.
- Add beef and saute for five minutes, browning on both sides.
- Remove meat from pan.
- Add onion and garlic.
- Saute five minutes.
- Add wine, tomato sauce, 1 cup beef broth, rosemary, bay leaves, and pepper.
- Bring to a boil.
- Add beef and simmer 1 hour.
- Add rest of broth, vegetables and simmer for at least one hour, until vegetables are tender and meat is falling apart.
- Add the flour and water and cook five more minutes.
CHUCKWAGON BEEF STEW
Hadn't made this stew in a while, but when I came across the recipe, I remembered that it was delicious and very easy to make.
Provided by Maine-iac
Categories Stew
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Mix flour, paprika, chili powder, pepper and salt in a bowl or plastic bag, and coat beef well.
- In large dutch oven, brown beef in oil, add onion, pepper, garlic, pepper flakes, and cook until soft.
- Add tomatoes, chili powder, cumin, cinnamon, and cloves.
- Cover and simmer 2 hours, stirring occasionally.
- If mixture is too thick or if more liquid is needed, add beef broth.
- Add potatoes and carrots and cook until veggies are done, about 45 minutes.
BEEF CHUCK ROAST STEW (BABY FOOD)
My 1 year old loves this stew. I made this for her at about 10 months old. Easy to puree and freeze. One stop meal. Not bad for adults either - even without any seasoning. Just make sure your baby has been introduced to all the ingredients before serving. Servings are approximate. I calculated 3 cubes per serving - your little one might eat more or less depending on age. Add pasta or rice if you want to include a whole grain to the meal.
Provided by Trixyinaz
Categories Stew
Time 1h15m
Yield 2-3 ice cube trays, 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Trim excess fat off roast and cut into 1-1/2 inch cubes.
- Fill medium sauce pan with water, add meat, cover pan and simmer over medium/low heat for 40 minutes.
- While the meat is cooking, peel the carrots and slice. Peel the potato and cut into 1/2 inch cubes. Set aside.
- After the meat has been cooking for 40 minutes, add the carrots, onion, peas & potatoes. Cover and cook another 15 minutes or until vegetables are soft and meat is longer pink. If the water disipates before the vegetables are done, add more as needed.
- FOR INFANTS:.
- Separate the meat from vegetables. Using your food processor, puree the meat first to almost the desired consitency. Add the vegetables and puree until smooth or desired consistency.
- Scoop into ice cube tray and freeze. Once frozen, pop out and store in sealed plastic bag for up to 3 months.
- FOR OLDER BABIES:.
- Cut up meat to bite size pieces and serve veggies as-is. Freeze in indivual containers for easy one serving sizes.
Nutrition Facts : Calories 288.8, Fat 16.8, SaturatedFat 6.8, Cholesterol 58.7, Sodium 70.5, Carbohydrate 15.1, Fiber 3.7, Sugar 4.5, Protein 18.7
THICK & CREAMY BEEF STEW
This simple beef stew is a bit different from the ordinary but is delicious with popovers or crusty whole grain bread. Recipe source: Bon Appetit (April 1986)
Provided by ellie_
Categories Stew
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 450°F.
- Heat oil and 1 tablespoon butter in 5 quart casserole over medium high heat. Add 1/3 of the beef cubes and brown on all sides (6-8 minutes). Transfer meat to plate or bowl. Repeat with remainder of beef until all is browned.
- Add chopped onion to pan, reducing heat to low and sauté for about 6-8 minutes or until onion is tender and translucent.
- Return beef to pan and sprinkle with flour, tossing until all is coated. Transfer all to casserole to oven and bake for 5 minutes. Remove from oven.
- Reduce oven temperature to 325°F.
- Pour any reserved juices (from beef on plate) over the beef, along with the wine and broth (if beef is not covered add more beef broth or water).
- Tie parley sprigs, garlic, thyme and bay leaf in a cheesecloth.
- Add herbs (in cheese cloth bag) to beef with salt and pepper.
- Bring mixture to a boil on top of stove and then transfer mixture to casserole and then to oven.
- Bake for 45-60 minutes, stirring occasionally.
- Stir in carrots, adding more broth (or water) is sauce is too thick or mixture seems dry. Continue baking for 30-45 minutes (20-30 if using baby carrots). Discard cheesecloth bag.
- While stew is baking in oven, in a medium saucepan boil water (enough to cover onions) and add onions and boil for 1 minute. Drain onions and peel onions.
- In a skillet over medium heat, melt one tablespoon butter. Add onions to skillet and sauté for 4-5 minutes. Remove onions from skillet and add to stew, along with the fennel (if using) in casserole in the oven. Continue baking for 20 more minutes.
- Remove from oven and add peas to casserole, simmering an additional 5-10 minutes on top of the stove. Stir in minced parsley.
SLOW COOKER CHUCK STEAK STEW
Make and share this Slow Cooker Chuck Steak Stew recipe from Food.com.
Provided by gilliebean63
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut steak into 1 in cubes.
- Brown meat in frying pan or sear in slow cooker.
- Add remaining ingredients.
- Cover with water.
- Set slow cooker to high for 8 hrs.
- Stir occassionally.
- Once cooked, add further salt and pepper to taste.
- Thicken with cornflour and water.
- Serve with rice or mashed potato.
- Lovley meal on a cool evening.
Nutrition Facts : Calories 169.2, Fat 0.4, SaturatedFat 0.1, Sodium 160.3, Carbohydrate 38.5, Fiber 5.8, Sugar 6.3, Protein 4.7
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