BEEF STEW
Make and share this Beef Stew recipe from Food.com.
Provided by Chef lamore
Categories Stew
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Coat meat well with 4 tablespoons flour.
- Over medium heat slowly heat shortening in Dutch oven brown meat cubes while on both sides.
- Add 3 cups of water, tomato sauce, Worcestershire, salt, pepper, bay leaves, cloves, chopped garlic, and onions.
- Simmer for 1 1/2 hours or until meat is tender.
- Prepare vegetables potatoes carrots and celery; add to meat in Dutch oven.
- Cook on slow until vegetables are tender about 45 minutes to 1 hour.
- The last 15 minutes of cook time add drained peas.
- This can be cooked in a crock pot make sure you brown your beef before you put in crock pot. add everything else .
- Cook in crock pot on low for 6 to 8 hours.
Nutrition Facts : Calories 414.5, Fat 24.5, SaturatedFat 9, Cholesterol 78.2, Sodium 781.3, Carbohydrate 24.8, Fiber 3.6, Sugar 3.4, Protein 23.3
RED WINE BEEF STEW WITH POTATOES AND GREEN BEANS
Making an amazing stew is a whole lot simpler than most people figure. After you brown up your beef, all you basically have to do is throw a bunch of tasty ingredients in a pot and let it do its thing. Adding green beans at the end of cooking freshens up the stew and their snap is cool. You can make it completely in advance, as far as 2 days ahead of time. Just refrigerate it right in the pot and reheat it over low heat. You'll have to stir in a cup or so of water because the stew will have thickened up. (Do the water thing if you're reheating leftover stew too.) I use butter to brown the beef because it adds richness to the stew and makes for a creamier gravy. But you can substitute any type of oil for the butter if you want. Pretty much any decent red wine will do for stew; I like using Burgundy or Cabernet Sauvignon but the basic rule is that as long as you'd be happy drinking what you're cooking with you're in good shape.
Provided by Dave Lieberman
Categories main-dish
Time 2h20m
Yield about 10 servings
Number Of Ingredients 12
Steps:
- Season the beef cubes lightly with salt and pepper. Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off. If the pan starts to get too brown at any point, just turn down the heat a little. Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter.
- Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can't see it any more. Pour in the chicken broth, wine, and crushed tomatoes, and toss in the rosemary. Slide the beef back into the pot and bring the liquid to a boil.
- Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook 50 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom.
- Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes. Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them.
SLOW SIMMERED BEEF WITH POTATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 6h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Drizzle the beef with 4 to 5 tablespoons of the EVOO and season with a little salt. Place the beef in large Dutch oven with the stock and enough water to just cover. Add the onion, bay leaves and 2 cloves of the garlic. Bring to a low boil and simmer, partially covered, for 2 hours. Stir together the tomato paste and 1/4 cup of the cooking liquid, then add to the pot. Add the pepper and wine and cover. Cook on the stovetop at a gentle simmer until very tender and falling apart, 2 1/2 to 3 hours (alternatively, transfer to the oven and roast at 325 degrees F). Cool and store. Reheat over medium heat or in a moderate oven.
- To serve, while the beef is reheating, boil the potatoes until tender and drain. Add the remaining 2 to 3 tablespoons of oil to a pot over medium heat. Add the remaining clove garlic, stir for minute, then remove the garlic. Add the potatoes and crisp a bit. Season with salt, pepper and the rosemary.
BEEF STEW
Food Network Kitchen's Beef Stew is a comforting slow-cooked dish filled with meat and veggies. This is a recipe you should always have on standby.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield about 4 to 6 main course servings
Number Of Ingredients 17
Steps:
- Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.
- Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)
- Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.
- Copyright 2003 Television Food Network, G.P. All rights reserved
BEEF STEW WITH POTATOES
This beef stew with potatoes is quick, easy, and delicious...can't get better than that!
Provided by nanowmoudi1
Categories Soups, Stews and Chili Recipes Stews Beef
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
- Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
- Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
- Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 42.8 g, Cholesterol 59.1 mg, Fat 28.5 g, Fiber 5.7 g, Protein 19.4 g, SaturatedFat 8.7 g, Sodium 128.6 mg, Sugar 5 g
OVEN BEEF AND POTATO STEW
I decided to use this very good base recipe and add something to it. Great cold weather dinner with a loaf of crusty bread and a glass of red wine.
Provided by Stan
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h35m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour, salt, and black pepper in a resealable plastic bag; place beef into bag in batches, shaking to coat.
- Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef until evenly browned, about 5 minutes. Transfer beef to a plate. Pour red wine into Dutch oven, scraping any browned bits from the bottom of the pot. Return beef cubes to Dutch oven and add water, tomato soup, potatoes, corn, onion, beef stock concentrate, mushrooms, carrots, celery, vegetable soup mix, and basil; bring to a boil.
- Cover and transfer Dutch oven to preheated oven; bake for about 1 hour. Add beef stock to pot, if needed. Continue to bake until beef is very tender, about 1 hour more.
Nutrition Facts : Calories 469.3 calories, Carbohydrate 56.4 g, Cholesterol 40.2 mg, Fat 17.3 g, Fiber 6.5 g, Protein 18.2 g, SaturatedFat 4.9 g, Sodium 3918.8 mg, Sugar 12.8 g
BEEF STEW WITH POBLANOS, TOMATILLOS, AND POTATOES
From Cooking Light. When I MADE THIS stew, I did end up adding a bit more salt and pepper, and a squeeze of fresh lime. It was delicious!
Provided by kitchenslave03
Categories Stew
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat broiler.
- Place poblanos on a foil lined baking sheet; broil 10 min or til blackened and charred, turning occasionally. Place in a freezer bag or a bowl covered with plastic wrap. Let stand 15 minute Peel chilies; cut in half lengthwise. Discard seeds and membranes. Chop chilies and set aside.
- Heat 1 t oil in large Dutch oven over med-high. Add onion; saute 10 min or til tender and golden. Spoon into large bowl.
- Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking excess off. Heat remaining oil in pan over med-high. Add half of beef; sprinkle with 1/4 t salt. Cook 6 min, browning on all sides. Add browned beef to onion. Repeat browning with remaining beef and salt.
- Add beer to pan, scraping up browned bits. Add chilies, 2 c water, pepper, oregano, cumin, garlic, tomatillos, and broth; bring to a simmer. Stir in beef and onions. Cover, reduce heat to med-low and simmer for 1 hour or until beef is just tender.
- Stir in potatoes. Simmer, uncovered, 50 min or til beef and potato are very tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 t salt and pepper. Ladle 1 1/3 cups stew into each of 8 bowls; sprinkle each serving with 1 1/2 T cheese and garnish with cilantro.
Nutrition Facts : Calories 609, Fat 32.2, SaturatedFat 12.1, Cholesterol 118, Sodium 651.9, Carbohydrate 42, Fiber 5.6, Sugar 7.7, Protein 35
SLOW COOKER BEEF STEW I
A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!
Provided by BUCHKO
Categories Soups, Stews and Chili Recipes Stews Beef
Time 12h20m
Yield 6
Number Of Ingredients 13
Steps:
- Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
- Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g
BEEF STEW WITH POTATOES AND CARROTS
Provided by Maggie Ruggiero
Categories Soup/Stew Beef Potato Stew Dinner Carrot Red Wine Fall Potluck Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 19
Steps:
- Braise beef:
- Preheat oven to 350°F with rack in middle.
- Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.
- Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.
- Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
- Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.
- Add vinegar and cook, stirring, 2 minutes.
- Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.
- Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.
- Set a large colander in a large bowl. Pour stew into colander. Return pieces of meat to pot, then discard remaining solids. Let cooking liquid stand 10 minutes.
- Cook potatoes and carrots:
- While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).
- Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.
BEEF STEW WITH POTATOES
This stew is sure to warm up your family on even the coolest winter days. It is very hearty and goes well with a slice of homemade bread.-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 :
BEEF STEW WITH POTATOES AND CARROTS
Steps:
- braise beef
- Preheat the oven to 350°F, with the rack in the middle.
- Pat the beef dry and season with salt and pepper.
- Heat the oil in a heavy 8-quart pot over medium-high heat until it shimmers, then brown the meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.
- Reduce the heat to medium, then add the carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
- Push the vegetables to one side of the pot. Add the tomato paste to the cleared area and cook the paste, stirring, 2 minutes, then stir it into the vegetables. Add the vinegar and cook, stirring, 2 minutes. Stir in the wine, bay leaves, and thyme and boil until the wine is reduced by about two-thirds, 10 to 12 minutes.
- Add the broth to the pot along with the water, beef, and any juices from the platter and bring to a simmer. Cover and braise in the oven until the meat is very tender, about 2 1/2 hours.
- Set a large colander in a large bowl. Pour the stew into the colander. Return the meat to the pot, then discard the remaining solids. Let cooking liquid stand 10 minutes.
- make potatoes and carrots
- While beef braises, peel the potatoes and cut into 1/2-inch-wide wedges. Slice the carrots diagonally (1-inch).
- Add the potatoes and carrots to the stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until the potatoes and carrots are tender, about 40 minutes.
- do ahead
- The STEW improves in flavor if made at least 1 day ahead. Chill up to 5 days. Reheat, covered, over medium heat or in a 350°F oven.
BEEF STEW WITH POTATOES, CARROTS AND PEAS
Very simple stew that can be cooked on the stove. You can even prepare the stew through step 3 and then refrigerate, covered, for up the three days! Stews always taste better the next day anyway.
Provided by EmilyStrikesAgain
Categories Stew
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 300°F.
- Season the meat with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat; add half of the meat. Cook, turning, until browned on all sides, about 5 minutes. Transfer to a large plate. Repeat with remaining meat, adding additional oil if necessary.
- Add onions to Dutch oven; cook, stirring, until almost softened, 4-5 minutes. Lower heat to medium. Add garlic; cook, stirring 30 seconds. Stir in flour; cook, stirring until lightly colored, 1-2 minutes. Stir in wine, scraping up any browned bits. Add beef broth, bay leaves and thyme; heat mixture to a simmer. Add browned meat and any juices; heat to a simmer. Cover; place in the oven; cook until meat is nearly tender, 2-2 1/2 hours.
- Add carrots and potatoes, return to oven. Cook until vegetables are tender, 30-45 minutes. Stir in frozen peas; cook 5 minutes. Stir in parsley just before serving.
BEEF STEW WITH POTATO DUMPLINGS
Make and share this Beef Stew with Potato Dumplings recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 3h
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- In a zip-top plastic bag, combine flour, salt, and pepper.
- Add meat; toss to coat.
- In a large Dutch oven, cook meat and onion in oil until the meat is browned.
- Stir in broth, water, vinegar, carrots, and seasonings; bring to a boil.
- Reduce heat; cover and simmer for 1 1/2 hours or until meat is almost tender.
- Remove bay leaves.
- In a bowl, beat egg; add the next 7 ingredients.
- Stir in potatoes; mix well.
- With floured hands, shape into 1 1/2 inch balls.
- Dust with flour.
- Bring stew to a boil; drop dumplings into stew.
- Cover and simmer for 30 minutes (do not lift the cover).
- Serve immediately.
Nutrition Facts : Calories 427.6, Fat 13.2, SaturatedFat 4, Cholesterol 127.8, Sodium 1730.8, Carbohydrate 36.8, Fiber 4.8, Sugar 5.9, Protein 41.4
BEEF STEW WITH POTATOES, SPANISH STYLE
Make and share this Beef Stew With Potatoes, Spanish Style recipe from Food.com.
Provided by FloridaGrl
Categories Stew
Time 55m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Brown the beef tips in oil. When half cooked, add green pepper, onion, bay leaf, garlic and paprika.Cook with tomatoes over medium heat for 15 minutes.
- Place potatoes with meat and tomato mixture in casserole dish and bake for 40 minutes. Decorate with peas and pimento strips.
Nutrition Facts : Calories 588.3, Fat 28.7, SaturatedFat 9.1, Cholesterol 113.6, Sodium 209.4, Carbohydrate 46.6, Fiber 7, Sugar 6.1, Protein 36.6
FAMILY MEALS: EASY BEEF STEW WITH SWEET POTATO TOPPING
Perfect for the whole family, this freezable pie makes a great meal for toddlers and teens alike and has plenty of hidden veg
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 2h45m
Yield Serves a family of 4 - 6 or makes 6-8 toddler meals
Number Of Ingredients 13
Steps:
- Heat the olive oil in a heavy-based pan. Add the onions and cook for 2 mins, then add the carrot and celery and cook until softened. Add a little water if the mixture sticks.
- Add the braising steak and cook until browned, then stir in the garlic and cinnamon and cook for a further 1 - 2 mins until the aromas are released.
- Add the stock cube to 500ml boiling water and stir into the meat, along with the tomato purée and parsley stalks. Bring to the boil and simmer covered for 1 hour, then take off the lid and simmer for another hour or until the meat is very tender. Stir in the chopped parsley leaves.
- Transfer the stew into a medium-sized ceramic dish (that would be big enough for four adults), or into 6 - 8 large ramekins for make-ahead toddler portions.
- Meanwhile, steam or boil the sweet potatoes until tender. Preheat the oven to 200C/180C fan/gas mark 6. Drain the potatoes well and mash with the butter. Spoon on top of the meat, sprinkle with the cheese and cook on the top shelf for around 20 minutes until golden and bubbling.
- Alternatively, cover and freeze the pie or mini pies for another time. Defrost thoroughly before cooking - you can do this by leaving it in the fridge overnight if you like. Preheat the oven to 200C/180C fan/gas mark 6 and cook for around 30 - 35 mins or until golden, bubbling and hot throughout.
Nutrition Facts : Calories 474 calories, Fat 14.1 grams fat, SaturatedFat 5.7 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 19 grams sugar, Fiber 10.9 grams fiber, Protein 31.2 grams protein, Sodium 1.4 milligram of sodium
BEEF AND GUINNESS® STEW
The maltiness of dark beer really does amazing things for this gravy. It's a very simple dish, but at the same time it has a deep, complex, rich flavor. I served this in a nice ring of green onion-mashed potatoes. I hope you give this a try, whether for St. Patrick's Day or anytime of the year.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 3h
Yield 6
Number Of Ingredients 16
Steps:
- Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
- Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
- Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
- Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
- Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
- Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 42.1 g, Cholesterol 95.7 mg, Fat 24.6 g, Fiber 5.1 g, Protein 29.4 g, SaturatedFat 9.6 g, Sodium 1605.1 mg, Sugar 9.2 g
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