Cals Hearty Beef Stew Recipes

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EASY AND HEARTY SLOW COOKER BEEF STEW

A hearty warm meal waiting for you when you get home, full of tender beef, potatoes, and carrots in a rich flavorful sauce. Comfort food at its best! Serve with warm bread or rolls.

Provided by to1drland

Categories     Everyday Cooking

Time 6h10m

Yield 6

Number Of Ingredients 9



Easy and Hearty Slow Cooker Beef Stew image

Steps:

  • Combine beef, potatoes, carrots, and onion in a slow cooker crock.
  • Mix cream of mushroom soup, tomato sauce, onion soup mix, parsley, and pepper together in a bowl; pour over the beef mixture.
  • Cook on Low for 6 to 8 hours. Stir before serving.

Nutrition Facts : Calories 465.3 calories, Carbohydrate 50.4 g, Cholesterol 62.6 mg, Fat 18.8 g, Fiber 7.6 g, Protein 24.9 g, SaturatedFat 6.9 g, Sodium 1038.1 mg, Sugar 8.5 g

1 ½ pounds beef stew meat, cut into cubes
3 large potatoes, cut into cubes
1 pound carrots, cut into 3/4-inch chunks
1 large onion, chopped
1 (10.5 ounce) can cream of mushroom soup
1 (8 ounce) can tomato sauce
1 (1 ounce) package dry onion soup mix
1 tablespoon dried parsley flakes
1 teaspoon ground black pepper

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



Classic Beef Stew image

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.

2 pounds beef stew meat, cut into 1-inch cubes
1 to 2 tablespoons canola oil
1-1/2 cups chopped onions
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
3 tablespoons quick-cooking tapioca
1 garlic clove, minced
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
6 medium carrots, cut into 2-inch pieces
3 medium potatoes, peeled and cut into 2-inch pieces
1 cup sliced celery (1-inch lengths)

CAL'S HEARTY BEEF STEW

I make this stew with "London Broil" for use in my hospital kitchen due to its lower fat content. At home, or in other settings I'll use a boneless Chuck roast - fat is flavor! This recipe may seem similar to others on RecipeZaar, however, roasting the tomatoes and onions as indicated below add a unique layer of flavor.

Provided by Chef Michael Callah

Categories     Stew

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 13



Cal's Hearty Beef Stew image

Steps:

  • Set oven temperature to 400f.
  • Quarter and seed tomatoes.
  • (drizzle and toss onions and tomatoes lightly with olive oil, salt & pepper)
  • Roast onions and tomatoes in a hot oven until caramelized - not burnt.
  • Reduce oven temperature to 325f.
  • In heavy Dutch oven or other oven-safe pot, layer beef, carrots, mushrooms, onions, tomatoes, and bay leaves.
  • Combine stock, Worcestershire, salt and pepper.
  • Pour mixture over meat and vegetables.
  • Bring to boil on stove.
  • Cover and transfer to your oven and cook for 2 1/2 hours.
  • Add cubed potatoes, cover and cook for an additional half hour or until potatoes are tender.
  • Stir in peas and cook, covered 5 minutes or until heated through.
  • Adjust seasoning with salt & pepper as desired.
  • If using Chuck roast you'll probably have to skim off a layer of fat prior to serving (but it is worth the effort!).
  • I serve this stew with hot and fresh Cal's Corn Bread, or crusty French bread.

Nutrition Facts : Calories 346.2, Fat 9.2, SaturatedFat 3.7, Cholesterol 73.7, Sodium 632.1, Carbohydrate 34.3, Fiber 6.7, Sugar 10.4, Protein 33.3

2 lbs london broil beef, cubed
1 lb fresh mushrooms, sliced
2 large onions, rough chopped
4 large tomatoes
2 large russet potatoes, cubed
1 lb fresh mushrooms, sliced
1/4 cup Worcestershire sauce
1 quart beef stock
1 cup green peas, frozen
2 cups carrots
2 bay leaves
salt and pepper
olive oil

HEALTHY BEEF STEW

This is one of the tastiest stews I have ever made. It's hearty and especially good for folks on restricted diets because most of its flavor comes from herbs and spices. -Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 6 servings.

Number Of Ingredients 18



Healthy Beef Stew image

Steps:

  • In a large resealable plastic bag, combine 4 tablespoons flour, paprika and pepper. Add beef, a few pieces at a time, and shake to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste; cook until fragrant and the color starts to darken slightly. Add the water, bouillon, 1-1/2 teaspoons basil, 3/4 teaspoon thyme, 3/4 teaspoon garlic powder and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender., Add the potatoes, onions and carrots. Cover and simmer 30 minutes longer or until the meat and vegetables are tender., Discard bay leaves. In a small bowl, combine the parsley, salt, and the remaining flour, basil, thyme and garlic powder. Add cold water; stir until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 336 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 512mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

6 tablespoons all-purpose flour, divided
1 teaspoon paprika
1/4 teaspoon pepper
1-1/2 pounds beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
3 tablespoons tomato paste
2 cups water
2 teaspoons beef bouillon granules
2 teaspoons dried basil, divided
1 teaspoon dried thyme, divided
1 teaspoon garlic powder, divided
2 bay leaves
3 cups cubed peeled potatoes
3 cups quartered peeled small onions
2 cups sliced carrots
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 cup cold water

OLD-FASHIONED BEEF STEW

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Categories     dinner, one pot, soups and stews, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12



Old-Fashioned Beef Stew image

Steps:

  • Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
  • Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
  • Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

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