EMERIL'S BEST BEEF STEW
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Combine the Essence, flour, and beef cubes in a bowl. Toss to coat well. Add the oil to a pressure cooker and heat over medium-high heat until hot. Add the meat and cook, turning occasionally, until evenly brown, about 5 minutes. Transfer the meat to a plate and set aside. Add the onion, celery, salt, pepper, and mushrooms and cook, stirring, until the vegetables are wilted, about 3 minutes. Add the browned meat, garlic, bay leaf, thyme, rosemary, red wine, and broth. Cover the pressure cooker and cook for 20 minutes, turning down heat once a steady stream of steam is emitted from the valve.
- Add the parsnips, turnips, and collard greens, stir well, and replace lid. Cook an additional 20 minutes. Garnish with chopped parsley and serve over rice.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
SLOW COOKER BEEF STEW
Take the time up front to make a thick gravy and you'll love how rich and delicious it makes this slow-cooked stew. Even though the caraway is optional, we recommend giving it a try- it's a simple way to add something special to a classic.
Provided by Food Network Kitchen
Categories main-dish
Time 8h40m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
- Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
- Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
- Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.
EMERIL'S BEST BEEF PRESSURE-COOKER STEW RECIPE - (4.5/5)
Provided by á-896
Number Of Ingredients 30
Steps:
- EMERIL'S ESSENCE: Combine all ingredients thoroughly. Yields 2/3 cup. STEW: Combine the Essence, flour, and beef cubes in a bowl. Toss to coat well. Add the oil to a pressure cooker and heat over medium-high heat until hot. Add the meat and cook, turning occasionally, until evenly brown, about 5 minutes. Transfer the meat to a plate and set aside. Add the onion, celery, salt, pepper, and mushrooms and cook, stirring, until the vegetables are wilted, about 3 minutes. Add the browned meat, garlic, bay leaf, thyme, rosemary, red wine, and broth. Cover the pressure cooker and cook for 20 minutes, turning down heat once a steady stream of steam is emitted from the valve. Add the parsnips, turnips, and collard greens, stir well, and replace lid. Cook an additional 20 minutes. Garnish with chopped parsley and serve over rice.
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
BEST OF ALL: SLOW COOKER BEEF STEW
I have tried many beef stew recipes from this site. This is the one! I took the best from each and got this no-fail version.
Provided by Bobbee Valentine
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 7h45m
Yield 10
Number Of Ingredients 16
Steps:
- Whisk flour, garlic salt, and black pepper together in a small bowl; pour into a large resealable plastic bag. Place stew beef in bag, seal the bag, and shake to coat beef to coat completely.
- Heat olive oil in a large skillet over medium-high heat; saute coated beef in hot oil until browned on all sides, about 10 minutes. Stir onion into beef; saute until onion is softened, 5 to 7 minutes. Pour beef and onions into a slow cooker.
- Stir beef broth, red wine, and Worcestershire sauce together in a bowl. Pour broth mixture into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Transfer broth mixture to the slow cooker.
- Mix potatoes, carrots, celery, garlic, bay leaves, beef stew seasoning mix, and paprika into beef mixture.
- Cook on High for 1 hour. Reduce heat to Low and cook until meat is tender, 6 to 7 hours.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 21.5 g, Cholesterol 47.9 mg, Fat 8.2 g, Fiber 2.6 g, Protein 19.3 g, SaturatedFat 2.4 g, Sodium 636.8 mg, Sugar 2.5 g
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
ANGEL'S OLD FASHIONED BEEF STEW
Beef chuck stewed with potatoes, carrots, celery, onions and beef broth for a homey favorite. The aroma that permeates throughout the house while the stew is simmering doesn't do it justice..delicious.
Provided by Margo
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h
Yield 12
Number Of Ingredients 13
Steps:
- In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.
- Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.
- To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
- For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.
Nutrition Facts : Calories 347.6 calories, Carbohydrate 25.7 g, Cholesterol 53.7 mg, Fat 19.6 g, Fiber 3.4 g, Protein 16.9 g, SaturatedFat 6.8 g, Sodium 520 mg, Sugar 2.3 g
EMERIL'S SLOW COOKER BEEF STEW
Make and share this Emeril's Slow Cooker Beef Stew recipe from Food.com.
Provided by K. Van Vleck
Categories Stew
Time 8h10m
Yield 2 quarts, 6 serving(s)
Number Of Ingredients 19
Steps:
- Set a 12-inch saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan and season the beef with 1 teaspoon of the salt, 1 teaspoon creole seasoning and 1/2 teaspoon of the black pepper.
- Sear the beef (in 2 batches) in the saute pan for about 2 or 3 minutes per side.
- Add the spread, mushrooms, flour, veal stock, tomato paste, herbs, spices, and browned meat to a slow cooker.
- Cover the slow cooker and set the temperature to high. Cook for 1 hour.
- Add the potatoes and carrots and continue to cook the stew for another 7 hours.
- During the last hour of cooking, add the pearl onions and replace the lid.
- Once the stew is cooked, stir in the peas and parsley and serve immediately.
EMERIL'S BEEF STEW
Provided by Food Network
Categories main-dish
Time 1h25m
Yield about 3 quarts, 6 servings
Number Of Ingredients 29
Steps:
- Set a Dutch oven over medium-high heat. Add 1 tablespoon of the olive oil to the pot and season the beef with the salt, Essence and black pepper, being sure to toss the meat well to evenly cover with the spices. Add 1/3 of the beef to the pot and cook until browned on all sides, 2 or 3 minutes per side. Remove the beef from the pot and set aside. Add 1 tablespoon of the remaining olive oil to the pot along with half of the remaining meat and cook again until browned. Set aside and repeat with the remaining tablespoon of oil and remaining beef. Set aside.
- Add the butter and mushrooms to the pot and cook, stirring occasionally, until well browned, about 3 minutes. Add the onions, carrots and celery and saute until onions are softened and lightly caramelized, about 3 minutes. Add the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and cook, stirring, for about 3 minutes. Add the stock, tomato paste, thyme, rosemary, allspice and browned beef and bring to a boil. Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally, until the meat is tender, about 1 hour. Add the potatoes to the stew and partially cover the pot with a lid. Continue cooking until the potatoes are very tender, about 30 minutes. Remove the lid and discard the thyme and rosemary stems. Add the peas and parsley to the stew, stir well to combine, then remove from the heat. Serve hot, with either steamed white rice or buttered egg noodles.
- Combine all ingredients thoroughly.
SLOW COOKER BEEF STEW
This is quite possibly the best beef stew I have ever had. Flavorful, thick broth with perfectly done vegetables and melt in your mouth meat. This is from Cook's Illustrated Make Ahead Cookbook. I adapted the recipe slightly, and added a turnip. I used a large oval slow cooker, and it was filled to the brim at the start of cooking, so if using a round cooker I would decrease the veggies slightly.
Provided by Chandra M
Categories Stew
Time 10h30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Heat 1 TBSP oil in a nonstick skillet over medium heat until the oil is shimmering. Add the onion, tomato paste, garlic, and 1/4 tsp salt ad cook until the onions are soft & lightly browned (about 10-15 minutes).
- Stir in the chicken broth, scraping up any browned in bits.
- Pour the onion mixture into the slow cooker. Stir in the beef broth, meat, soy sauce, tapioca, and bay leaves.
- In a large mixing bowl, toss the potatoes, carrots, parsnips, turnips, 1 TBSP oil, and 1 tsp thyme. Season with salt & pepper.
- Wrap the vegetable mixture in a large piece of aluminum foil to make a pouch/packet that will fit in the top of the slow cooker (or use an aluminum oven bag).
- Set the vegetable packet in the slow cooker on top of the meat mixture.
- Cover and cook on low for 9-11 hours (or high for 5-7 hours).
- Transfer the veggie packet to a plate.
- Let the stew settle for 5 minutes or so, then skim any excess fat from the top with a large flat spoon, tilting the cooker insert if necessary. Remove & discard the bay leaves.
- Carefully open the veggie packet, watching for steam. Stir the veggies and any of their juices into the meat mixture.
- Stir in the peas and 1 tsp thyme. Let stand about 5 minutes for the peas to heat through.
- Season with salt & pepper to taste and serve.
Nutrition Facts : Calories 732.9, Fat 31.9, SaturatedFat 11.2, Cholesterol 165.9, Sodium 959.4, Carbohydrate 56.2, Fiber 11.4, Sugar 18.8, Protein 56
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
SLOW COOKER SOUTHWEST BEEF STEW
This is from Progresso. I just used a regular can of plum tomatoes and put in some dried basil. Good with cheese sprinkled on top or also some sour cream.
Provided by appliance queen
Categories Stew
Time 9h10m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Mix beef, tomatoes, onion and chili powder in 3 1/2-to 4-quart slow cooker.
- Cover and cook on low heat setting about 9 hours or until beef is tender.
- Stir in taco seaoning mix with wire whisk.
- Stir in beans and corn.
- Cover and cook on high heat setting 15-30 min or until thickened.
- Oven Directions (ready in 2 hrs.):.
- Heat oven to 350°F Mix beef, tomatoes, onion and chili powder in 4-qt.
- Dutch oven.
- Cover and bake 1 1/2 hours, stirring once.
- Stir in taco seasoning mix with wire whisk.
- Stir in beans and corn.
- Cover and bake 30 minute.
Nutrition Facts : Calories 375, Fat 18.4, SaturatedFat 7.3, Cholesterol 60.8, Sodium 59.2, Carbohydrate 30.1, Fiber 7.3, Sugar 1, Protein 24.1
SHERI'S SLOW COOKER BEEF STEW
I love beef stew. I am not fond of canned stew and have read many recipes and finally just took a little from one and a little from another and just added the things I like. This one my family loved so it's a keeper!
Provided by Narshmellow
Categories Stew
Time 4h45m
Yield 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Place diced potatoes and sliced carrots in a large microwave safe bowl, cover and cook in microwave for six minutes until potatoes are partially cooked.
- Heat oil in a large skillet.
- Place flour in a gallon sized plastic bag and coat meat.
- Brown meat in skillet.
- (Remaining flour in bag will be used as thickener) Put potatoes and meat in crock pot.
- Add remaining ingredients.
- Add flour from bag along with enough to make 1/3 of a cup of flour.
- Stir well and let simmer on low for 4 hours.
- If not to desired thickness you may remove cover and turn to high, stir every so often.
- Or add more flour or some cornstarch dissolved in a little water.
Nutrition Facts : Calories 1004.5, Fat 58.8, SaturatedFat 17.2, Cholesterol 142.2, Sodium 1522.4, Carbohydrate 75, Fiber 9, Sugar 6.8, Protein 47.5
YUMMY SLOW COOKER BEEF STEW
Make and share this Yummy Slow Cooker Beef Stew recipe from Food.com.
Provided by Parsley
Categories Stew
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Place ingredients in the order listed into a large (5-6 quart) slow cooker (crock pot).
- Cover and cook on low for about 8 hours or until done.
- Stir; adjust seasonings, if necessary (salt, etc).
- Eat!
Nutrition Facts : Calories 344.3, Fat 6.8, SaturatedFat 2.9, Cholesterol 74.2, Sodium 779.6, Carbohydrate 41, Fiber 6, Sugar 12.3, Protein 31.3
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- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add about a third of the beef to the pan. Cook until brown on all sides, about 4 minutes. Transfer to a 6-quart slow cooker. Add 1 tablespoon oil to the pan and cook the remaining beef in 2 more batches, adjusting the heat as needed. Transfer to the slow cooker.
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- Whisk broth, tomato paste, thyme, bay leaf and the remaining 1/2 teaspoon each salt and pepper into the flour left in the bowl. Pour over the stew ingredients and stir well.
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