BEEF STEW VI
Thick beef stew good eaten from a bowl or poured over biscuits. Substitute lamb and voila!...Irish stew!! If thicker stew is desired, add more cornstarch and/or take cover off for last 15-20 minutes. The longer this simmers, the better! Vary the herbs to your taste.
Provided by Paula Antoniou
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h20m
Yield 10
Number Of Ingredients 13
Steps:
- In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
- Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.
Nutrition Facts : Calories 401.1 calories, Carbohydrate 24.9 g, Cholesterol 79 mg, Fat 21.2 g, Fiber 3 g, Protein 27.2 g, SaturatedFat 7.4 g, Sodium 436.3 mg, Sugar 2.9 g
STOVETOP BEEF STEW
Mitzi Sentiff of Annapolis, Maryland uses a packaged pot roast dinner jazzed up with a few additional ingredients to give it that slow-cooked flavor. "You might think this is too good to be true, but believe it," writes Mitzi. "Serve it with a salad or veggie side dish and dinner rolls for a complete and delicious meal."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the pot roast dinner, tomatoes, broth, wine, celery, pepper and marjoram. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. , Stir in peas and onions; cook 7-9 minutes longer or until onions are tender. Sprinkle with parsley.
Nutrition Facts : Calories 263 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 1274mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 5g fiber), Protein 13g protein.
BEEF STEW
Provided by Food Network Kitchen
Time 2h35m
Yield about 4 to 6 main course servi
Number Of Ingredients 12
Steps:
- In a large stew pot over medium-high heat, add 4 tablespoons olive oil. Add onions, carrots, celery, garlic, cornstarch, tomatoes, turmeric, and red pepper flakes. Saute for 5 to 7 minutes.
- Add the stew beef and the beef stock. Add salt and pepper to taste. Reduce heat and let stew simmer for 1 hour 30 minutes. Stir periodically. Serve hot.
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
OLD-FASHIONED BEEF STEW
The original recipe comes from my Pressured Cook cookbook, however I've made modifications. It can be prepared in a pressure cooker, crock pot or on the stove top. The key is to use good quality beef and cook until it is 'meltingly' tender. Also don't take any shortcuts. . . follow the directions and brown the meat properly, it really does intensify the flavor. If you are planning to freeze a portion of this stew, cook only the amount of potatoes you need for immediate use, they don't freeze well. Passive work time is calculated using a pressure cooker. Additional time needed for crock pot or stove top preparation. UPDATE: Recently made in the crock-pot and instead of putting the potatoes and carrots in with the meat, I tossed them with about a tablespoon of olive oil and sprinkled with thyme and wrapped in aluminum foil; placed on top of the meat in the crock-pot. About an hour before serving, stirred the veggies into the stew.
Provided by Galley Wench
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To flour mix in salt and pepper.
- Dredge beef cubes in flour mixture.
- In large pan add oil and brown beef.
- Remove beef to pressure cooker (or crock pot).
- Add additional oil if required and saute onions for 1 minute.
- Stir in tomato paste and broth to deglaze pan.
- Add the wine (if using) and cook another 30 seconds.
- Add Worcestershire sauce, bay leaves and pour over beef.
- Pressure Cooker:.
- Lock the lid in place. Over high heat, bring to high pressure.
- Reduce heat just enough to maintain high pressure and cook for 30 minutes.
- Allow the pressure to come down naturally (about 15 minutes).
- Remove the lid and test beef, if not sufficiently tender, return to high pressure for an additional 5 minutes. Again, let the pressure come down naturally.
- Stir in garlic, thyme, potatoes, celery and place carrots on the top.
- Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 5 minutes.
- Quick-release the pressure.
- If vegetables are not sufficiently tender, set the lid in place and allow them to steam in the residual heat, another minute or two.
- If you would like a thicker gravy, mash a few pieces of potato against the side of the cooker and stir into the stew.
- Crock pot:.
- Place beef, liquids and remaining ingredients in the crock pot.
- Cover and cook on low 12 hours or on high 5 to 6 hours or until tender.
- Serve with fresh biscuits!
Nutrition Facts : Calories 2402, Fat 208.4, SaturatedFat 84.5, Cholesterol 280.4, Sodium 596.3, Carbohydrate 98.2, Fiber 13.8, Sugar 10.9, Protein 34.8
BEEF STEW (STOVE-TOP)
This is a version of beef stew that I sort of combined several recipes from others to come up with. Posting for safekeeping.
Provided by Zewbiedoo
Categories Stew
Time 2h15m
Yield 4 quarts
Number Of Ingredients 18
Steps:
- Heat oil in a large pot (I use my 5qt cast iron dutch oven).
- Saute garlic and beef until beef is browned on all sides and some of the liquid, if any, has cooked down.
- Add onions and cook until translucent.
- You can add a little bacon grease or cooked crumbled bacon at this point if you like, for extra flavor.
- Add tomatoes, beef broth, V-8 juice, wine, red wine vinegar and seasonings; cover and simmer 1 hour.
- Add potatoes, peas and carrots and simmer 1/2 hour to 1 hour or until vegetables are tender but not mushy.
- In a small cup dissolve cornstarch in a little cold water and stir into stew to thicken.
- Taste and reseason as necessary; serve with biscuits or crusty homemade bread.
Nutrition Facts : Calories 512.4, Fat 14.8, SaturatedFat 4.2, Cholesterol 91.7, Sodium 312.9, Carbohydrate 54, Fiber 7.6, Sugar 10.2, Protein 37.6
DUTCH OVEN BEEF STEW
This hearty Dutch oven beef stew loaded with vegetables is so simple--sear the beef, add the remaining ingredients, and simmer until tender.
Provided by Baildon
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h5m
Yield 8
Number Of Ingredients 14
Steps:
- Stir flour, paprika, salt, and pepper together in a medium bowl. Add beef and toss until coated with flour mixture.
- Heat oil in a cast iron Dutch oven or large pot over medium-high heat. Add beef and sear until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves and cover.
- Reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 1/2 hours.
Nutrition Facts : Calories 383.3 calories, Carbohydrate 28 g, Cholesterol 62.6 mg, Fat 19.4 g, Fiber 3.8 g, Protein 23.9 g, SaturatedFat 6.8 g, Sodium 517 mg, Sugar 3.4 g
NO TOMATO BEEF STEW
So many of the beef stew recipes out there have tomato ... but I am with a man who is allergic to citric acid. I've tried a few recipes, this is the resulting amalgamation based on my cooking experiences
Provided by MummaKat
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place flour in a plastic bag, add a few pieces of beef at a time shaking well to coat.
- Heat 1 Tbsp oil in a large sauce pan. Add onions, and cook until softened, about 5 minutes. Add garlic and cook another 30 seconds. Transfer to a large stew pot.
- Heat 2 Tbsp oil in sauce pan. Add meat and brown well. Transfer to stew pot.
- Add beef broth (and beer if using), basil and thyme. Bring all to a boil, reduce heat, cover and simmer for 1 1/2 hours, or until meat is tender.
- Add 3 more cups beef broth. Add potatoes, carrots and celery, cover pot, and simmer for about 30 minutes, or until potatoes are tender.
- Add peas and simmer 15 minutes more.
- Add salt and pepper to taste. You won't need much salt, as the broth has plenty.
SIMPLE BEEF STEW
Simple and hearty beef stew I make for my family.
Provided by Laura Bloomer Wine
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium-high heat. Add meat, flour, onion, and garlic; cook and stir until browned, 10 to 15 minutes.
- Add broth, tomatoes, potatoes, celery, and carrots, then stir in Creole seasoning and basil. Bring to a simmer. Reduce heat to maintain simmer and cook, uncovered, until potatoes are soft, meat is tender, and gravy is thick, about 1 hour.
Nutrition Facts : Calories 402.7 calories, Carbohydrate 27.7 g, Cholesterol 62.6 mg, Fat 21.5 g, Fiber 4 g, Protein 24.4 g, SaturatedFat 7.1 g, Sodium 238.3 mg, Sugar 2.7 g
BASIC BEEF STEW
I know, I know, not another beef stew recipe. But, after reviewing 5 pages of beef stew recipes posted here, this does not appear to be a duplicate. It's our favorite. When I use my pressure cooker it's ready in less than an hour, and the flavor can't be beat. Note for the World Tour participants - stews are an English tradition, and typically include meat and root vegetables. English peas are also very common in British cookery.
Provided by PanNan
Categories Stew
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In large Dutch oven heat oil over medium heat.
- Add meat; brown well.
- Add onion and garlic; saute until transparent.
- Add 4 cups water (slightly less if using pressure cooker) and tomato sauce.
- Add bay leaves, thyme, salt and pepper.
- Bring to a boil; cover, reduce heat and simmer 45 minutes.
- Add carrots, potatoes and peas.
- Cover and cook 30 minutes on medium low or until vegetables are tender.
- Add corn starch slurry if sauce is too watery.
- Bring stew to a boil, stirring constantly.
- Boil 1 minute.
- Add Maggi seasoning and serve with crusty rolls.
- **Note-Time can be reduced if cooking in a pressure cooker.
- However, please check your pressure cooker instruction booklet for proper times.
- Each pressure cooker is different.
- Mine reduces time by 1/3.
- Some others reduce cooking time by 2/3.
Nutrition Facts : Calories 439.6, Fat 16.4, SaturatedFat 4.2, Cholesterol 96.8, Sodium 823.3, Carbohydrate 36.3, Fiber 7.5, Sugar 9, Protein 38.9
LEFTOVER ROAST BEEF STEW
It only takes about an hour to change leftover roast beef or leftover steak into a new dish. This recipe is from Kalyn's Kitchen blog: http://kalynskitchen.blogspot.com/2005/11/leftover-roast-beef-italian-stew.html
Provided by Sandylee
Categories Stew
Time 1h15m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Cut onion and green pepper into 3/4 inch pieces, and roast beef and mushrooms into 1 1/2 inch pieces.
- In heavy dutch oven, sauté onions in olive oil for 3 minutes, add green pepper and sauté 3 minutes more.
- Add beef, stock, tomatoes, oregano, basil, and mushrooms, reduce heat to very low, and simmer 45 minutes, stirring occasionally.
- Taste for seasoning, add salt and pepper if desired.
- Add fresh basil when stew has cook to desired consistency and cook 5-10 minutes more.
- Serve hot.
BEEF STEW
You can make this beef stew in the oven or a slow cooker. Either way, in two simple steps, you will have a warming, wholesome, and wonderfully flavorful meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 2h45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
- Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.
Nutrition Facts : Calories 695 g, Fat 41 g, Fiber 5 g, Protein 48 g
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