BEEF AND BUTTERNUT SQUASH STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.
OLD-FASHIONED BEEF STEW WITH MUSHROOMS
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
- Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
- Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
- Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
- Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
- Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.
PARKER'S BEEF STEW
Provided by Ina Garten
Categories main-dish
Time P1DT2h35m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.
- The next day, preheat the oven to 300 degrees F.
- Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.
- Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F.
- Before serving, stir in the frozen peas, season to taste, and serve hot.
BEEF STEW WITH TOMATOES
Here's a hearty beef stew that won't leave you in the kitchen chopping vegetables all day!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h10m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. In 4-quart ovenproof bean pot or casserole, place all ingredients except cold water, flour and tomatoes.
- Cover and bake about 2 hours 30 minutes or until beef is tender.
- In small bowl, mix cold water and flour; gradually stir into beef mixture. Stir in tomatoes. Bake about 20 minutes longer or until slightly thickened. Remove bay leaf.
Nutrition Facts : Calories 325, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1, Fiber 4 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 470 mg
ALITA'S TOMATO BEEF STEW
Alita tweaked this rich, tomato-based beef stew over the years from her original recipe, which was much less red and contained less vegetables. We're always a little regretful when the pot is empty. Teenagers can wolf it down pretty fast!
Provided by Kate in Berkeley
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 12
Number Of Ingredients 17
Steps:
- Combine flour, salt, and pepper in a resealable bag; add stew meat and shake until meat is coated.
- Heat oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add coated meat and loose flour from the bag to the hot oil; cook and stir until browned on all sides, 5 to 10 minutes.
- Mix tomatoes, onions, tomato sauce, water, Worcestershire sauce, garlic, paprika, sugar, and bay leaves into stew meat mixture; bring to a boil. Reduce heat to low and simmer stew, scraping bottom of Dutch oven every 30 minutes, about 1 hour.
- Stir carrots into stew and cook for 30 minutes more. Add potatoes to stew and cook until potatoes are tender, about 30 minutes. Add mushrooms to stew and cook until tender, about 15 minutes.
Nutrition Facts : Calories 484.8 calories, Carbohydrate 25.9 g, Cholesterol 98.6 mg, Fat 27.4 g, Fiber 4.4 g, Protein 33.8 g, SaturatedFat 9.6 g, Sodium 678.1 mg, Sugar 8.6 g
BEEF STEW PROVENCAL
When I was young, my favorite food to order in a restaurant was beef stew. My mother and I decided to create our own and experimented with different ingredients until we came up with this recipe. Everyone liked this slow cooker version so much that now it's a tradition every time the whole family is together. -Chelsey Larsen, Sparks, Nevada
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a 4-qt. slow cooker, combine the first 12 ingredients. In a large bowl, combine the beef, flour, salt and pepper; toss to coat. In a large skillet, brown beef in oil in batches. Transfer to slow cooker., Cover and cook on low for 6-8 hours or until beef is tender. Serve with noodles.
Nutrition Facts : Calories 588 calories, Fat 27g fat (8g saturated fat), Cholesterol 123mg cholesterol, Sodium 581mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 5g fiber), Protein 43g protein.
BEEF STEW V
A charming beef stew flavored with red wine and vegetables. This recipe makes lots of stew, so invite some friends over.
Provided by Kathy
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h20m
Yield 16
Number Of Ingredients 18
Steps:
- Season the stew meat with some of the salt and pepper and coat with flour. In a large skillet over medium-high heat, Sautee the beef and onions in the butter and oil until browned on the outside. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in the red wine.
- Cover soup and simmer for 1 1/2 hours before adding carrots, celery potatoes and pearl onions. Continue to simmer until potatoes are tender, about 1 hour.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 23.2 g, Cholesterol 53.4 mg, Fat 12.4 g, Fiber 3 g, Protein 17.3 g, SaturatedFat 5.3 g, Sodium 561 mg, Sugar 3.5 g
BEEF STEW WITH SUN-DRIED TOMATOES
Make and share this Beef Stew With Sun-Dried Tomatoes recipe from Food.com.
Provided by Chef Christine
Categories Stew
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Drain and rinse tomatoes, then coarsely chop.
- Mix tomatoes and remaining ingredients except the 1/4 cup water and flour.
- Cover and cook on high setting for 5 hours or low setting for 9 hours or until beef and vegetables are tender.
- mix 1/4 cup water and the flour; stir into stew.
- Cover and cook on high heat for 10-15 minutes. Remove bay leaves and serve.
Nutrition Facts : Calories 828.9, Fat 44.7, SaturatedFat 17.6, Cholesterol 177.1, Sodium 1031.1, Carbohydrate 53.6, Fiber 7.5, Sugar 11.1, Protein 52.5
MEDITERRANEAN BEEF STEW WITH OLIVES, SUN-DRIED TOMATOES, BASIL
I honestly don't remember where this one came from - I just have a photocopy. But it is an incredibly flavorful stew. Great over polenta, couscous, potatoes. Stored in a tightly covered container, this stew will freeze well for up to 6 months, though the basil will darken in color. You might want to freshen it up with some fresh shredded basil or chopped parsley.
Provided by dbreslau
Categories Meat
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Pat the meat dry. In a large flameproof casserole, heat the olive oil over moderately high heat. Add the meat in 2 batches and cook, turning, until nicely browned, about 5 minutes per batch. As the meat is cooked, remove it to a plate.
- Add the onions and cook, stirring occasionally, until they are golden and beginning to brown around the edges, about 5 minutes. Add the garlic and cook until softened and fragrant, about 1 minute. Pour int he vermouth and boil until reduced by half, 1 to 2 minutes. Then add the chopped tomatoes with their juices, the vinegar, black pepper, hot pepper, and 1-1/2 cups water.
- Add the meat to the sauce, along with any juices that have collected on the plate. Bring to a boil, reduce the heat to low, cover, and simmer 1-1/4 hours. Add the olives and simmer 20 to 30 minutes longer, or until the meat is tender.
- Add the sun-dried tomatoes and simmer 5 minutes. (The stew can be made to this point up to 2 days in advance.) Just before serving, stir in the fresh basil.
Nutrition Facts : Calories 414.8, Fat 23.2, SaturatedFat 7.7, Cholesterol 110.6, Sodium 212.9, Carbohydrate 12.5, Fiber 2.9, Sugar 6.7, Protein 33.6
BEEF CASSEROLE WITH SEMI SUN-DRIED TOMATOES
Adapted from the Sunbeam Slow Cooker Instruction Booklet. A tasty beef casserole with tomato and red wine flavours.
Provided by Marion333
Categories Stew
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Dust beef in flour, shaking off excess flour.
- Heat oil in a large frying pan and cook beef in batches until brown. Transfer to slow cooker.
- To the same frying pan, add onion and garlic, cook stirring for 1-2 minutes or until onion is softened.
- Add carrots and celery and cook for a further 3 minutes.
- Stir tomato paste into the vegetables, cook 1 minute.
- Add wine and allow alcohol to evaporate and liquid to reduce slightly. About 2 minutes.
- Place vegetables and remaining ingredients in slow cooker. (Go easy on the thyme if you don't like it too herby.)Cover and cook on HIGH 3-4 hours or LOW 5-6 hours.
- Season to taste and serve hot with mashed potatoes.
Nutrition Facts : Calories 822, Fat 56.1, SaturatedFat 20.8, Cholesterol 172.1, Sodium 453.2, Carbohydrate 25.2, Fiber 3.6, Sugar 7.3, Protein 49.9
SUN OF A GUN BEEF STEW
This stew was a mainstay for many chuck wagon cooks of the early cattle drives. It was often used at social gatherings when visitors would bring a variety of ingredients. This recipe has been modernized for convenience but should be cooked in a well-seasoned cast iron kettle. It can be cooked over an open campfire, charcoal, or on a modern stove. The recipe comes to us from Scottsdale, Arizona's Festival of the West.
Provided by riffraff
Categories Stew
Yield 1 batch
Number Of Ingredients 21
Steps:
- Heat oil in Dutch oven or large skillet. Add garlic and chopped beef.
- Brown beef on all sides.
- Add onion, stewed tomatoes, and 3 quarts of water.
- Add seasoning, tomatoes, potatoes, and onion and simmer for 2 hours watching carefully to be sure the pot doesn't go dry.
- Add vegetables and pearl barley and simmer covered for 1 hour.
- Add water as needed.
- Thicken stew with cornstarch.
Nutrition Facts : Calories 3294.8, Fat 71.1, SaturatedFat 28.3, Cholesterol 589.7, Sodium 9166.6, Carbohydrate 422.8, Fiber 71.9, Sugar 56.2, Protein 249.7
BRAISED BEEF WITH SUN-DRIED TOMATOES
Make and share this Braised Beef With Sun-Dried Tomatoes recipe from Food.com.
Provided by AzMama17
Categories One Dish Meal
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Brown beef in olive oil.
- Add onion and cook 7 minutes.
- Add garlic and cook 1 minute.
- Add flour, cook 2 minutes.
- Add remaining ingredients and reduce heat to medium low. Simmer 1 hour and remove tomatoes. Set aside.
- Simmer uncovered for 30 minutes.
More about "beef stew with sun dried tomatoes recipes"
A HEART-WARMING BEEF STEW WITH SUN DRIED TOMATOES
From foodjunkie.eu
Estimated Reading Time 6 mins
BEEF AND TOMATO STEW (INSTANT POT, SLOW COOKER AND …
From eatyourselfskinny.com
BEEF STEW WITH FRESH TOMATOES - BEEF - RECIPES - FEAST …
From feastforfreedom.com
BAREFOOT CONTESSA PARKER'S BEEF STEW - HOUSE BEAUTIFUL
From housebeautiful.com
10 BEST BEEF STEW WITH STEWED TOMATOES RECIPES
From yummly.com
SLOW-COOKER RED WINE BEEF STEW - DELISH
From delish.com
PROVENCAL BEEF STEW WITH SUN-DRIED TOMATOES – …
From rosemarieskitchen.website
PAPRIKA BEEF, TOMATO AND MUSHROOM STEW - ANINAS …
From aninas-recipes.com
BEEF AND SUN-DRIED TOMATO STEW - AROUND THE AGA
From aroundtheaga.com
Estimated Reading Time 3 mins
BISTRO BEEF WITH SUN-DRIED TOMATOES - CHATELAINE
From chatelaine.com
BEST SLOW COOKER RED WINE BEEF STEW RECIPE - DELISH
From delish.com
BEEF MARINATED WITH SUN-DRIED TOMATOES | SMART RECIPES WITH …
From umamiinfo.com
CROCK POT BEEF STEW WITH SUN-DRIED TOMATOES RECIPE
From recipeland.com
BEEF STEW WITH TOMATOES - RECIPE | COOKS.COM
From cooks.com
SUN DRIED TOMATO LENTIL STEW | FOODTALK
From cdn-fastly.foodtalkdaily.com
CHINESE BEEF STEW WITH CANNED TOMATOES AND POTATO - KITCHEN …
From kitchenstories.com
HEARTY BEEF AND TOMATO STEW RECIPE | MYRECIPES
From myrecipes.com
A HEART-WARMING BEEF STEW WITH SUN DRIED TOMATOES - PINTEREST
From pinterest.co.uk
RECIPE: BEEF STEW WITH SUN-DRIED TOMATOES (CROCK POT
From recipelink.com
10 BEST BEEF STEW CROCK POT WITH TOMATOES RECIPES - YUMMLY
From yummly.com
BEEF STEW WITH MUSHROOMS AND SUNDRIED TOMATOES - FOOD BLOG
From itsdelizious.com
RUSTIC BEEF STEW WITH POLENTA AND GREEN BEANS - KERRY BAKES
From kerrywrites.wordpress.com
BEEF MARSALA STEW RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEEF STEW WITH VEGETABLES AND TOMATOES RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEEF STEW WITH SUN DRIED TOMATOES RECIPE - COOKEATSHARE
From cookeatshare.com
10 BEST BEEF STEW WITH CANNED TOMATOES RECIPES | YUMMLY
From yummly.com
BEEF STEW WITH SUN-DRIED TOMATOES - MEALS WE LIKE
From mealswelike.wordpress.com
BRAISED BEEF WITH SUN-DRIED TOMATOES AND WHITE BEAN STEW
From thedabble.com
WARM AND COMFORTING BEEF STEW RECIPES - FOOD NETWORK
From foodnetwork.ca
PAN-SEARED RIBEYE STEAKS WITH GOAT CHEESE AND SUN-DRIED …
From acedarspoon.com
HEARTY BEEF STEW WITH TOMATOES | RECIPES, HEARTY BEEF STEW, FOOD
From pinterest.com
30 COLORFUL RECIPES WITH SUN-DRIED TOMATOES | ALLRECIPES
From allrecipes.com
RECIPES FROM AROUND THE WORLD: BEEF STEW WITH SUN-DRIED TOMATOES
From worldwiderecipescollection.blogspot.com
CHICKEN SUN DRIED MUSHROOM - RECIPES | COOKS.COM
From cooks.com
BRAISED BEEF WITH SUN-DRIED TOMATOES RECIPE | MYRECIPES
From myrecipes.com
#course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #beef #vegetables #american #fall #winter #crock-pot-slow-cooker #dietary #one-dish-meal #seasonal #comfort-food #low-carb #low-in-something #meat #tomatoes #taste-mood #equipment
You'll also love