Easy Stew Recipes

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QUICK AND EASY BEEF STEW

We don't eat red meat very often in our house, but every once in a while someone gets a craving for a hearty beef stew and some crusty Sourdough bread. This is my standby recipe.

Provided by Heirloom

Categories     Stew

Time 25m

Yield 5 serving(s)

Number Of Ingredients 11



Quick and Easy Beef Stew image

Steps:

  • In a medium mixing bowl put flour and teaspoon each salt and pepper, mix.
  • Toss the beef cubes in the flour until coated.
  • In a soup pot heat the olive oil over medium high heat until the oil blooms.
  • Reserving the extra flour in the bowl, add the meat to the soup pot and cook until the meat is browned on all sides.
  • Add carrot, onion, and potatoes to pot sprinkling the remaining flour over the veggies to coat.
  • Mix the meat, veggies, and flour thoroughly and cook for 3-4 minutes, or until veggies start to soften.
  • Add all three tins of beef broth and bring to a boil.
  • Boil until veggies are tender, add the worcestershire sauce, season to taste with salt and pepper.

Nutrition Facts : Calories 496.2, Fat 13.8, SaturatedFat 5.6, Cholesterol 12, Sodium 20912.2, Carbohydrate 70.2, Fiber 5.1, Sugar 24.2, Protein 24.1

1 1/4 lbs sirloin tip roast, cubed
2 large potatoes, cubed
3 carrots, sliced
1 onion, chopped
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Worcestershire sauce
1/2 cup flour
1 tablespoon olive oil
salt and pepper
3 (16 ounce) cans broth

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



Simple Beef Stew image

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

3 tablespoons vegetable oil
2 pounds room temperature beef stew meat, cut into 1 1/2-inch cubes
½ cup all-purpose flour
1 yellow onion, roughly chopped
1 teaspoon minced garlic
1 (32 ounce) carton low-sodium beef broth
1 (15 ounce) can crushed tomatoes
3 yellow potatoes, or more to taste, cubed
3 stalks celery, chopped
1 cup baby carrots
1 teaspoon Creole seasoning (such as Tony Chachere's®)
1 teaspoon dried basil

EASY BEEF STEW RECIPE

Cook up a batch of comfort food with our Easy Beef Stew Recipe. This fantastic Easy Beef Stew Recipe is as simple to prepare as it is enjoyable to eat.

Provided by My Food and Family

Categories     Home

Time 3h30m

Yield Makes 8 servings.

Number Of Ingredients 11



Easy Beef Stew Recipe image

Steps:

  • Preheat oven to 300°F. Mix all ingredients in large casserole dish; cover.
  • Bake 2-1/2 to 3 hours or until meat and vegetables are tender, stirring after each hour.
  • Remove and discard bay leaf.

Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g

2 lb. beef for stew, cut into 1-inch cubes
2 cups beef broth
2 cups diagonally sliced carrots
2 cups diagonally sliced celery
2 cups quartered onions
2 cups cubed peeled potatoes
2 Tbsp. MINUTE Tapioca
1/4 tsp. ground marjoram
1/4 tsp. pepper
1/4 tsp. ground thyme
1 bay leaf

EXTREMELY EASY BEEF STEW

Consider it the best of both worlds. Hearty, one-pot, easy beef stew that's just right for a cool night but can also fit into your smart eating plan.

Provided by My Food and Family

Categories     Beef

Time 2h25m

Yield 8 servings, 1 cup each

Number Of Ingredients 7



Extremely Easy Beef Stew image

Steps:

  • Bring meat, water and barbecue sauce to boil in Dutch oven or large deep skillet; cover. Simmer on medium-low heat 1 hour.
  • Add vegetables; stir. Cook, covered, 1 hour or until meat and vegetables are tender, stirring occasionally.
  • Stir in steak sauce; cook 2 min.

Nutrition Facts : Calories 320, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 28 g

1 boneless beef chuck eye roast (2 lb.), cut into 1-inch chunks
2 cups water
3/4 cup KRAFT Original Barbecue Sauce
1-1/2 lb. baking potatoes (about 3), cut into 1-inch chunks
6 carrots, peeled, cut into 1-inch-thick slices
1 onion, coarsely chopped
1/4 cup A.1. Thick & Hearty Sauce

HEARTY VEGETABLE STEW RECIPE BY TASTY

Here's what you need: olive oil, baby bella mushroom, yellow onion, carrots, celery stalks, garlic, dried rosemary, dried thyme, pepper, tomato paste, low sodium soy sauce, flour, dry red wine, red potato, vegetable broth, bay leaf

Provided by Rachel Gaewski

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16



Hearty Vegetable Stew Recipe by Tasty image

Steps:

  • In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
  • Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
  • Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
  • Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
  • Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
  • Remove the bay leaves.
  • Enjoy!

Nutrition Facts : Calories 756 calories, Carbohydrate 73 grams, Fat 45 grams, Fiber 4 grams, Protein 5 grams, Sugar 15 grams

2 tablespoons olive oil
10 oz baby bella mushroom, quartered
1 yellow onion, diced
3 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon pepper
3 tablespoons tomato paste
2 tablespoons low sodium soy sauce
¼ cup flour
¾ cup dry red wine
4 cups red potato, diced
4 cups vegetable broth
2 leaves bay leaf

EASY SEAFOOD STEW

This is a recipe that I got from Good Housekeeping. It's a healthy and tasty treat during the winter months.

Provided by Spartiechic

Categories     Stew

Time 30m

Yield 7 cups, 4 serving(s)

Number Of Ingredients 10



Easy Seafood Stew image

Steps:

  • Heat oil in a 4 quart saucepan over medium heat.
  • Add pepper and onion. Cook until softened and lightly brown (about 5 mins), stirring frequently.
  • Stir in garlic and cook for another minute, stirring constantly.
  • Stir in tomatoes, juice, water, and salt. Cover and heat to boiling over high heat.
  • Reduce heat to low and simmer, covered, 10 minutes.
  • Stir in cod and shrimp. Cover & simmer until they turn opaque throughout (about 3 mins), stirring occasionally.

2 teaspoons olive oil
1 large yellow pepper, coarsely chopped
1 medium onion, chopped
2 garlic cloves, crushed with press
1 (14 1/2 ounce) can stewed tomatoes
1 cup spicy vegetable juice cocktail
1 lb skinless cod fish fillet, cut into 1-in . chunks
8 ounces shelled and deveined med. shrimp
1/2 cup water
1/4 teaspoon salt

CLASSIC BEEF STEW RECIPE BY TASTY

Here's what you need: kroger beef chuck roast, kosher salt, black pepper, canola oil, yellow onion, celery, carrot, garlic, tomato paste, red wine, beef stock, diced tomatoes, dried rosemary, dried thyme, bay leaf, egg noodle

Provided by Katie Aubin

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16



Classic Beef Stew Recipe by Tasty image

Steps:

  • Cut the beef into cubes, then season generously with salt and pepper.
  • Heat the canola oil in a large Dutch oven or pot over medium high heat. Working in batches, sear the beef on all sides until well browned. Do not overcrowd the pan. Transfer the meat to a plate and set aside.
  • Add the onion, celery, carrots, and garlic to the pan and cook until tender, about 5 minutes.
  • Add the tomato paste to the center of the pot and cook for 1 minute. Stir the tomato paste into the vegetables and continue cooking until fragrant, about 5 minutes.
  • Pour in the wine to deglaze the pan, scraping up any browned bits from the bottom of the pot with a wooden spoon.
  • Add the beef stock and tomatoes and stir to combine, then add the rosemary, thyme, pepper, salt, and bay leaf. Return the beef to the pot, making sure it is submerged in the braising liquid.
  • Bring to a boil, then cover, reduce the heat to low, and simmer until the meat is tender, about 3 hours.
  • Shred larger pieces of beef with a fork or tongs. Serve the braised beef and sauce over cooked egg noodles.
  • Enjoy!

Nutrition Facts : Calories 565 calories, Carbohydrate 45 grams, Fat 17 grams, Fiber 6 grams, Protein 51 grams, Sugar 16 grams

2 lb kroger beef chuck roast
½ teaspoon kosher salt, plus more for taste
½ teaspoon black pepper, plus more to taste
2 tablespoons canola oil
2 cups yellow onion, diced
2 cups celery
2 cups carrot, diced
2 cloves garlic, minced
2 tablespoons tomato paste
1 cup red wine
2 cups beef stock
28 oz diced tomatoes
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
egg noodle, cooked, for serving

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