CLASSIC, HEARTY BEEF STEW
This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!
Provided by Matthew Francis
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h35m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
- Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
- Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
- Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
- Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
- Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g
HEART HEALTHY BEEF STEW
This comes from a Heart healthy cookbook distributed from our local hospital. While this is somewhat different from your normal stew recipe, it is equally as good.
Provided by mommyoffour
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Coat a 4 quart pot with cooking spray and heat over moderate heat for 1 minute.
- Cut roast into 1 1/2 inch cubes.
- Season with the pepper.
- add to pot and brown for 4 - 5 minutes.
- Add the onion, garlic ,crushed tomatoes, worcestershire sauce and beef broth to the pot.
- Bring to boil.
- Turn heat down to simmer and add diced celery,carrots, mushrooms,and green beans.
- Cover and simmer until tender about 45 minutes.
- Dice peeled potatoes and add to pot.
- Add more water if needed.
- Simmer until tender, about 45 minutes.
Nutrition Facts : Calories 267.7, Fat 8, SaturatedFat 3, Cholesterol 65.2, Sodium 130.3, Carbohydrate 24.7, Fiber 4.8, Sugar 7.1, Protein 25.3
DAD'S BEEF HEART STEW
Am posting this recipe in memory of my dad who passed away Oct. 14, 2009. He made this every year when we butchered a beef and we always looked forward to him making this. This is time consuming, but makes a huge amount and freezes well. We seldom froze any though, as we usually ate it until it was gone!
Provided by sklhczech
Categories For Large Groups
Time 9h
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Place beef heart in large kettle and cover with 12 cups water. I use a large stockpot for this. Bring to a boil over medium heat and simmer for 4-5 hours or until heart is tender. May need to add more water while cooking to keep meat covered. I usually add at least 4 more cups of water while it is cooking.
- Once heart is tender, remove heart from broth and let cool. Cube meat into 1-2 inch pieces and return to broth.
- Add in onions, potatoes, carrots and bay leaves. Cook on medium low heat for at least 4 hours.
- Stir in mushrooms, mushroom soup and barley. Simmer at least another hour or until barley is tender.
- Remove bay leaves before serving.
- The longer this cooks, the better it is. I have made this by cooking the heart one day, letting the heart and the broth cool over night and then putting it on the stove and finishing it the next day.
- Can also make this by cooking the heart on the stove, let cool and cube the meat, then put all remaining ingredients into a large roaster and cover and put in the oven and bake at 300 for 6 hours.
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