BEEF STEW WITH ALMONDS AND DRIED FRUIT
Many stews are thickened with flour, but this hearty one is safe for gluten-intolerant diners.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, heat 1 tablespoon oil over medium-high. Season beef with salt and pepper. In 2 batches, cook beef until browned on all sides, about 5 minutes per batch. Transfer to a plate. To pot, add remaining 1 teaspoon oil, onion, and garlic and cook over medium until onion is translucent, about 6 minutes. Add wine and cook until slightly reduced, about 3 minutes.
- Return beef to pot; stir in broth, bay leaf, parsley sprigs, lemon zest, and 1 1/2 cups water. Bring to a boil. Cover, transfer to oven, and cook 45 minutes. Stir in dried fruit and cook, uncovered, until meat is fork-tender, 35 minutes. Stir in almonds; cook 5 minutes. Remove bay leaf, parsley sprigs, and lemon zest. Serve stew over brown rice and top with chopped parsley.
Nutrition Facts : Calories 416 g, Fat 24 g, Fiber 3 g, Protein 28 g
BEEF AND VEGETABLE STEW
This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.
Provided by Marianne
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
- Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
- Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
- Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g
MOROCCAN APPLE BEEF STEW
I love the mix of sweet and savory flavors in this stew. It's the perfect blend of adventurous and comforting, and makes a fun dish to share with guests. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- Mix salt, cinnamon, pepper and allspice; sprinkle over beef and toss to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat. , Brown beef in batches, adding more oil as necessary. Remove beef with a slotted spoon., Add onion to same pan; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in tomato sauce, broth, dried plums and honey. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours. , Add apples; cook, covered, until beef and apples are tender, 30-45 minutes longer. Skim fat. If desired, serve stew with rice or couscous. 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 if necessary.
Nutrition Facts : Calories 339 calories, Fat 13g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 905mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 2g fiber), Protein 29g protein.
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
HEARTY BEEF STEW
I DISCOVERED this recipe several years ago when we belonged to a newcomers group. It's a real lifesaver when you have company...and when you live in Florida, you have company often! Put it in the oven, forget it and be gone for the day with your guests. When you return home, fix a salad, warm some bread and dinner will be ready. The men especially love it! -Virginia Brown, Hudson, Florida
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a 4-qt. Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all. Cover and bake at 325° for 3 hours, stirring occasionally, or until the meat and vegetables are tender. Remove bay leaves before serving.
Nutrition Facts : Calories 349 calories, Fat 8g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 965mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 5g fiber), Protein 26g protein.
FRAGRANT LAMB STEW WITH DRIED FRUITS
Make and share this Fragrant Lamb Stew with Dried Fruits recipe from Food.com.
Provided by bijoudog
Categories Stew
Time 2h23m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- -Preheat oven to 350 degrees F.
- Heat olive oil in bottom of 4 to 5 quart heavy-bottomed Dutch oven.
- Brown cubes of lamb in oil, in batches, remove lamb to plate. Add onions to pot, scraping up brown bits and stirring.
- When softened, add crushed garlic; stir to incorporate, then add carrots.
- Cook 2 to 3 minutes.
- Add curry, salt, pepper, cinnamon, ginger, cloves, lemon zest, cayenne or pepper flakes, and rosemary.
- Stir to mix in well, then add water and wine. Raise heat and let the liquids bubble. Lower heat, then add the tomatoes, balsamic vinegar, and the lamb cubes.
- Add dried fruits, the lemon juice, and the almonds.
- Adjust seasonings to taste, adding more water if the stew seems too thick.
- Add 1/2 cup of cilantro, cover pot, and place in oven for 75 to 90 minutes.
- From time to time, check stew, adding water as needed to keep it moist. When lamb is tender and dried fruits have softened almost enough to become part of the sauce, remove from oven and stir in remaining cilantro.
- Let stew rest 5 minutes and serve.
Nutrition Facts : Calories 690.8, Fat 27.9, SaturatedFat 9.8, Cholesterol 120, Sodium 352.6, Carbohydrate 70.3, Fiber 11.4, Sugar 11.1, Protein 38.1
RICE PILAF WITH DRIED CHERRIES AND ALMONDS
This recipe was a suggestion as a filler to a Fondue Party. It was amazing! Add chicken and it's a complete meal.
Provided by Queena Frye
Categories One Dish Meal
Time 25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- 1.Cook and stir almonds in large nonstick skillet over medium heat until lightly browned. Remove from skillet; cool.
- 2.Melt margarine in skillet over low heat. Add rice and onion; cook and stir until rice is lightly browned. Add broth and water. Bring to a boil over high heat; reduce heat to low. Simmer, covered, 15 minutes.
- 3.Stir in almonds and cherries. Simmer 5 minutes or until liquid is absorbed and rice is tender.
Nutrition Facts : Calories 46.8, Fat 4.2, SaturatedFat 0.5, Sodium 23.1, Carbohydrate 1.8, Fiber 0.7, Sugar 0.6, Protein 1.1
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