Favorite Beef Stew Recipes
THE BEST BROWNED BEEF STEW EVER
I originally found this recipe at Recipe Goldmine but have added and subtracted after trial and error. The original recipe called for a 10 oz pkg of frozen peas to be added during the last 15 minutes of cooking. I usually add a little rosemary and cayenne. Can add the spices you wish. This is very good!
Provided by Christina Chavez
Categories Stew
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Put flour, salt and pepper in a large ziploc bag.
- Heat oil over medium heat in a large dutch oven.
- Place meat in bag with the flour and shake until well coated.
- Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion.
- Stir until well browned.
- Add finely chopped carrot and next 4 ingredients.
- Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes).
- Add diced potatoes, carrots, and onions, cook for another 45 minutes or until potatoes are tender.
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
FAVORITE BEEF STEW
This was my first time to make stew and I found this recipe and it is so easy and it turned out so good! It's the perfect stew to warm you up during the cold wintery nights. I got it out of The Best Slow Cooker Recipes.
Provided by cnpick05
Categories Stew
Time 8h25m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Layer ingredients in slow cooker in the following order: carrots, celery, potatoes, onion, garlic, bay leaf, Worcestershire sauce, thyme, basil, pepper, beef, tomatoes with juice and broth. Cover and cook on low 8-9 hours.
- Remove beef and vegetables to large serving bowl; cover and keep warm. Remove and discard bay leaf. Turn slow cooker to high; cover. Mix flour and water in small bowl until smooth. Add 1/2 cup cooking liquid; mix well. Stir flour mixture into slow cooker. Cover and cook 15 minute or until thickened. Pour meat and vegetables back into slow cooker and stir. Turn slow cooker back to low and enjoy!
Nutrition Facts : Calories 362.1, Fat 7.4, SaturatedFat 3.1, Cholesterol 96.8, Sodium 459.1, Carbohydrate 37.1, Fiber 5.6, Sugar 6.7, Protein 38.3
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