AUTUMN VEGETABLE BEEF STEW
THIS RECIPE was given to me by a dear friend many years ago. Served with homemade bread and a green salad, it makes a wonderful meal. Even people who don't like turnips find they enjoy their distinctive flavor in this stew. -Martha Tonnies, Ft. Michell, Kentucky
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Combine salt, pepper and paprika; toss with beef. In a large saucepan over medium heat, brown beef in oil. Sprinkle with flour; stir well. Add water, onion, tomato sauce, bouillon, caraway seeds and bay leaf. Cover and simmer for 1 hour. , Add potatoes, turnips and carrots; cover and simmer 45 minutes or until meat and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 297 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 1249mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 4g fiber), Protein 29g protein.
BEEF STEW WITH TURNIPS
Steps:
- In a large pot over medium heat, warm olive oil Add onion and bacon and saute until onions are soft (about 10 minutes) Using a slotted spoon, transfer onion and bacon to a plate and set aside Working in batches, add the beef to the pot in a single layer, do not crowd the pot. Cook uncovered turning occasionally, until golden brown on all sides (7-10 minutes) When all meat is browned, return to pot, sprinkle with flour and cook, stirring until meat is evenly coated (about 1 minute) Return onion and bacon to pot and add garlic Using kitchen string, tie parsley stems, thyme sprigs and bay leaves into a bundle and add to pot Raise heat to high, pour in wine and bring to a boil, stirring to scrape up any browned bits from the pot bottom Reduce heat to medium and simmer, stirring occasionally, until the liquid is reduced by 1/4 (3-5 minutes) Add stock and tomato paste and stir well Bring to a boil over high heat, reduce to low, cover and simmer until the meat is tender when pieced with a knife (1 1/2-2 hours) Remove the herb bundle and discard Add turnips, cover and cook until tender when pierced by fork (about 15 minutes) Add turnip greens, cover and cook until wilted (about 2 minutes) Season with salt and pepper
BEEF STEW WITH ROOT VEGETABLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h15m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
- Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
- If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
- To finish, add the parsley and stir through the stew.
CLASSIC BEEF STEW
This easy beef stew recipe is my favorite. The rich beef gravy helps the hearty flavor of the potatoes and carrots to come through. It's the perfect homemade dish for a blustery winter day. -Alberta McKay, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 245 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 751mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
THE BEST BEEF STEW
Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 19
Steps:
- In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.
Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
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