HAMBURGER STEW
I love this stew because it is so easy to throw together,and it goes great with a hot pan of cornbread. I suggest Sweet Cornbread (recipe #83625). This recipe was my Great Grandma's and my Grandma taught it to me. It was hard for me to put this in recipe format because it is all in my head. You can adjust some of the ingredients to suit your family.
Provided by Okie Chef
Categories Stew
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Brown hamburger, garlic, salt, black pepper, and oregano in a Dutch oven over medium heat; drain.
- Return meat to pot.
- Add Worcestershire sauce, potatoes, onions, carrots, tomatoes, green beans, corn, peas and tomato sauce.
- Stir to combine.
- Over medium-high heat bring to a slight boil; reduce heat to low; cover.
- Continue simmering stew, stirring occasionally for 30 minutes.
- This stew can easily be tweaked to your family's tastes. I have added cabbage, okra, zucchini and various spices.
FAVORITE HAMBURGER STEW
I got this hamburger stew recipe from a woman at our church, Lois Henry, when I needed a way to use up our bounty of home-canned tomatoes. My husband loves it, and I like that it's easy to warm up for a carefree dinner in the winter months. -Marcia Clay, Truman, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 16 servings (4 quarts).
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables and rice are tender. , Uncover; simmer 20-30 minutes longer or until thickened to desired consistency. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 191 calories, Fat 7g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 689mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.
EASY BEEF STEW WITH NOODLES
Affordable chuck roast is a great choice for stews because it becomes tender and flavorful as it simmers. Cutting the meat into small pieces shortens the cooking time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h
Number Of Ingredients 11
Steps:
- In a large Dutch oven or heavy pot, heat oil over high. Add beef, season with salt and pepper, and cook until seared and brown, about 6 minutes. Add onion and season with salt and pepper. Cook until onion begins to soften (reducing heat, if necessary), about 5 minutes. Stir in flour until beef and onion are coated and cook 1 to 2 minutes (do not burn). Add broth and 3 cups water, stirring and scraping up browned bits. Bring to a boil; reduce to a simmer and cook until beef is tender, about 25 minutes.
- Add carrots and potatoes and cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes. Season with salt and pepper. To serve, stir in parsley and vinegar.
Nutrition Facts : Calories 731 g, Fat 34 g, Fiber 4 g, Protein 56 g
SLOW-COOKER BEEF STEW WITH NOODLES
Hoisin, soy sauce, chili-garlic sauce and ginger infuse this slow-cooker beef stew with tons of Chinese-inspired flavor. Although Chinese beef stew is often made with potatoes, this one features udon, a thick Japanese wheat noodle.
Provided by Food Network Kitchen
Time 7h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the beef in a 6- to 8-quart slow cooker and season lightly with salt and pepper. Whisk the flour and 1/2 cup water in a small bowl until smooth, then whisk in the hoisin sauce, soy sauce, tomato paste, chili-garlic sauce and ginger. Pour into the slow cooker and turn the beef to coat. Add the star anise. Cover and cook on low until the beef is tender, 7 to 8 hours.
- Discard the star anise and transfer the meat to a plate. Shred into bite-size pieces, removing any large pieces of fat. Skim off any excess fat from the liquid in the slow cooker. Return the meat to the slow cooker and season with salt and pepper.
- Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain. Divide the noodles and beef stew among bowls. Top with the watercress, scallions, cilantro and a drizzle of balsamic vinegar.
Nutrition Facts : Calories 550, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 132 milligrams, Sodium 1516 milligrams, Carbohydrate 54 grams, Fiber 4 grams, Protein 56 grams, Sugar 10 grams
SLOW COOKER BEEF NOODLE STEW
A nice crockpot beef stew when you're not in the mood for the classic beef stew with potatoes. I'm sure you could slow-ccok this on the stovetop, I just never have. I use my 6-qt. crockpot for this.
Provided by Parsley
Categories Stew
Time 6h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large slowcooker, place the beef cubes, broth, onion, garlic, carrots, celery, tomatoes, Worcestershire, thyme, marjoram, basil, salt and pepper.
- Cover and cook on low for 6-7 hours.
- When done, dissolve 3 tbsp cornstarch in the 1/4 cold water. Stir into the crockpot and replace cover.
- Cook the egg noodles according to package. Drain and stir into the crockpot.
- Cook on high for ten more minutes.
- Stir and serve.
- If you need more liquid, add it before serving.
Nutrition Facts : Calories 764.5, Fat 41.4, SaturatedFat 16, Cholesterol 189.7, Sodium 957, Carbohydrate 48.5, Fiber 5.5, Sugar 9.9, Protein 48.7
THAI BEEF STEW WITH LEMONGRASS AND NOODLES
In this soul-satisfying Thai-inspired dish, delicate rice noodles are combined with gingery spiced beef.
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Beef Dinner Lunch Meat Fall Winter Noodle Lemongrass Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield 6 servings
Number Of Ingredients 19
Steps:
- Process lemongrass, garlic, makrut lime leaves, ginger, and 2 chiles in a food processor until a fine paste forms.
- Season beef with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches, cook beef, turning occasionally, until browned, 10-15 minutes; transfer to a plate.
- Cook lemongrass paste in same pot, stirring often, until lemongrass is beginning to soften, 5-8 minutes. Add star anise, cinnamon, soy sauce, fish sauce, brown sugar, beef with any juices, and 10 cups water. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionallly, until beef is tender and liquid is slightly thickened, 2 1/2-3 hours.
- Meanwhile, preheat oven to 350°F. Toast coconut flakes on a rimmed baking sheet, tossing occasionally, until golden around the edges, about 4 minutes; set aside.
- Add shallots and carrots to stew and cook, partially covered, until vegetables are soft and beef is falling apart, 35-45 minutes. Mix in scallions (they should wilt slightly).
- Meanwhile, cook noodles according to package directions.
- Divide noodles among bowls and ladle stew over; top with toasted coconut and more scallions. Serve with lime wedges.
- DO AHEAD: Stew (without noodles) can be made 3 days ahead. Let cool; cover and chill.
CHEESY HAMBURGER STEW WITH RICE
On busy nights this hamburger stew is easy and filling! It's great over noodles too!
Provided by MrsMolly
Categories Soups, Stews and Chili Recipes Stews Beef
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Heat a large nonstick skillet over medium-high heat. Cook and stir hamburger, bell pepper, and onion in the hot skillet until meat is browned and vegetables are soft, 5 to 7 minutes. Add garlic; cook until fragrant, about 30 seconds. Drain and discard grease.
- Add condensed soup, vegetables, Cheddar cheese, water, Worcestershire sauce, soy sauce, garlic salt, chili powder, salt, and pepper. Cook, stirring occasionally, until vegetables are hot and cheese is melted, 10 to 15 minutes.
- Serve stew over warm brown rice.
Nutrition Facts : Calories 600.6 calories, Carbohydrate 50.9 g, Cholesterol 99.3 mg, Fat 29.4 g, Fiber 6.3 g, Protein 33 g, SaturatedFat 13.4 g, Sodium 1620.6 mg, Sugar 10.4 g
TENDER BEEF OVER NOODLES
I dress up stew meat with noodles and a slightly sweet red sauce for this satisfying main dish. It goes terrific with a salad and garlic bread. -Olivia Gust, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 5h45m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small skillet, brown beef and onion in oil; drain. Transfer to a 1-1/2-qt. slow cooker., In a small bowl, combine 1/2 cup water, ketchup, brown sugar, Worcestershire sauce, paprika and mustard; pour over meat. Cover and cook on low until meat is tender, about 5 hours. , Combine flour and remaining water until smooth; stir into meat mixture. Cover and cook until thickened, about 30 minutes longer. , Meanwhile, cook noodles according to package directions; drain. Stir in parsley if desired. Serve with beef.
Nutrition Facts : Calories 385 calories, Fat 11g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 611mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 2g fiber), Protein 27g protein.
LEMONGRASS BEEF STEW WITH NOODLES
Get a taste of South East Asia with this iron-rich, fragrant stir-fry with chilli, ginger, lemongrass and coriander
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 2h
Number Of Ingredients 13
Steps:
- Put the ginger, garlic, lemongrass, coriander and 1 chilli in a food processor, then pulse until puréed. Heat the oil in a pan over a low heat. Add the purée and cook for 5 mins. Stir in the beef, soy, five-spice, sugar and stock. Put on a lid and bring to the boil, then lower heat and simmer for 1 hr 15 mins. Remove the lid and cook for a further 15 mins until the beef is tender.
- Just before serving, prepare noodles following pack instructions. Drain well, then divide between 2 bowls and spoon over the beef stew. Serve sprinkled with the remaining chilli and coriander leaves, with lime wedges for squeezing over.
Nutrition Facts : Calories 502 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 3.5 milligram of sodium
HAMBURGER STEW WITH NOODLES
Quick hamburger stew with noodles in minutes.
Provided by kendra
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a large Dutch oven or soup pot over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Stir tomatoes, broth, vegetables, oregano, salt, and pepper into the pot. Bring to a boil.
- Add egg noodles and reduce heat to medium-low. Cover and cook until noodles are tender, 10 to 15 minutes.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 37.7 g, Cholesterol 78.9 mg, Fat 15.1 g, Fiber 7.1 g, Protein 27.9 g, SaturatedFat 5.8 g, Sodium 1331 mg, Sugar 12.7 g
SPEEDY BEEF STEW WITH NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Warm gravy with stock in medium saucepan over medium high heat. Thicken with cornstarch mixture if necessary. Bring to a simmer. Stir in beef, carrots, potatoes and peas. Toss noodles with butter and parsley. Top noodles with beef stew.
BEEF AND NOODLE STEW
There's more to this beef stew than meets the eye. Sure, there are pasta shells and tomatoes-but where's that tangy steak sauce flavor coming from...?
Provided by My Food and Family
Categories Home
Time 50m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package; drain.
- Mix broth, tomatoes, steak sauce and crushed red pepper in large saucepan; bring to boil on medium-high heat. Boil 3 minutes.
- Add pasta and spinach; stir. Return to boil. Reduce heat to medium-low; simmer 2 minutes. Stir in meat; cook 2 to 3 minutes or until meat is cooked through.
Nutrition Facts : Calories 180, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g
STOUT AND BEEF STEW SERVED OVER EGG NOODLES
Beef stew gets a hearty lift when served over egg noodles.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 21
Steps:
- Cook bacon with 2 tablespoons oil in a large pot over medium heat until crisp and browned. Drain on paper towels. Pour fat into a bowl, and reserve.
- Wipe out pot with paper towels. Add 2 tablespoons reserved fat to pot, and heat over medium-high heat until hot.
- Season beef with 2 teaspoons salt and 1 teaspoon pepper. Working in batches, cook beef until browned on all sides, 2 to 3 minutes. Using a slotted spoon, transfer beef to a bowl. Add more reserved fat between batches if needed.
- Pour fat from pot into the bowl, and reserve. Add 1 cup stock to pot, and cook, stirring and scraping bottom, for 1 minute. Pour over meat.
- Heat reserved fat in pot. Add yellow onion and garlic, and cook for 3 minutes. Stir in mushrooms, and cook for 2 minutes. If bottom of pan begins to burn or onions begin to stick, stir in about 1/4 cup of the remaining stock. Sprinkle flour over vegetables, add mustard, and cook, stirring constantly, for 1 minute.
- Return beef to pot. Add remaining stock, the stout, thyme, and bay leaves. Bring to a boil. Reduce heat, and simmer, partially covered, for 1 hour 20 minutes.
- Add potatoes and cipollini or pearl onions, and partially cover. Simmer until potatoes and onions are tender but not mushy, about 25 minutes. Stir in bacon. Season with salt and pepper.
- Bring a large pot of water to a boil. Add 1 tablespoon salt. Cook noodles according to package instructions. Drain. Add butter and dill to warm noodles, and toss. Season with salt and pepper.
- Combine horseradish and vinegar. Ladle stew over noodles, and garnish with carrots, dill, and horseradish.
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