CLASSIC, HEARTY BEEF STEW
This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!
Provided by Matthew Francis
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h35m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
- Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
- Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
- Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
- Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
- Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g
HEARTY BEEF SOUP/STEW RECIPE - (4.3/5)
Provided by á-40713
Number Of Ingredients 16
Steps:
- Trim hard fat (which does not melt during the cooking process) and silver skin (white and silvery looking) from beef and cut into 1 - 1 1/2" cubes. Combine flour, paprika, pepper and 1 teaspoon salt in a large 1 gallon resealable bag. Seal and shake to combine. Add beef and shake until well coated. Warm olive oil in a large dutch oven (or heavy bottom pot), over medium high heat, once you can feel warmth when holding your hand 6 inches from the pot, add butter. Once butter is melted, carefully add beef. Do not crowd the pot, only add about 1/2 of the beef at a time. Remove beef from flour and shake gently to remove loose flour. Place coated beef in pan, one piece at a time, brown on all sides. Cook in two batches, about half each time. Turn pieces until all sides are browned and remove them and place place in your upside down pot lid. Once the first batch is cooked, add the second batch and repeat. Meanwhile, prepare shallot and garlic. Shallot should be diced and garlic minced. Set aside. Once all beef is browned, add shallots and garlic. Cook until translucent. Add wine and deglaze pan by scraping up the browned bits at the bottom of the pan. Add beef stock, Worchestershire and Italian seasoning. Stir to combine. Return beef to the pot. Cover and bring to a boil. Once boiling, reduce to simmer. Allow soup to simmer 40 minutes. Meanwhile, prepare potatoes and carrots. Cut vegetables into bite size pieces. Set aside. Add potatoes and carrots. Stir to coat vegetables and cover. Cook 40-50 minutes or until vegetables are fork tender. Taste broth. If necessary, add additional salt to taste (mine needed 1 teaspoon). Garnish with fresh parsley if desired. Serve and enjoy! COOK'S NOTES: I do not recommend using beef stew meat. It is a combination of cuts of meat that may not be right for this soup. The best cuts of meat to use for this beef soup are chuck roast, chuck shoulder, chuck-eye roast or top chuck. These cuts will result in meltingly tender beef that you can cut with a spoon, perfect for this dish! You can substitute onion for shallot if you are looking for a stronger onion flavor. 4 teaspoons of beef base or bouillon and 4 cups of water can be substituted for the beef stock. Dried Italian Seasoning is a fabulous convenience ingredient. If you do not keep it on hand, combine 1 teaspoon dried basil, 1 teaspoon rosemary, 1/2 teaspoon oregano and 1/2 teaspoon dried thyme. For a thicker stew-like consistency, cut the beef stock back to 2 cups. Recipe developed by Donna Elick - The Slow Roasted Italian Copyright ©2014 The Slow Roasted Italian - All rights reserved.
HEARTY BEEF SOUP
This quick-to-fix soup, sent in by Marcia Severson from Hallock, Minnesota, feeds 25 hungry tummies. The tender sirloin pieces and diced veggies offer satisfying appeal. Marcia Severson, Hallock, Minnesota
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 32 servings (8 quarts).
Number Of Ingredients 15
Steps:
- In two Dutch ovens, brown beef and onions in butter in batches; drain. Add the water, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add tomato juice; cover and simmer 10 minutes longer or until the beef and vegetables are tender. Discard bay leaves.
Nutrition Facts : Calories 123 calories, Fat 4g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 428mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
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
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
HEARTY BEEF SOUP / STEW
Thick and chunky with lots of flavor to fill you up real good. Perfect for a cold winter day and very easy to prepare.
Provided by Berliner Goere
Categories Stew
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Brown the beef in a skillet until all fat has dissapeared and season with salt and Hot Shot (red and black pepper) to taste.
- In a 9 quart stock/soup pot saute celery, carrot and onion about 15 minutes.
- Add garlic and saute 5 more minutes.
- Stir in the beef stock and bring back to a boil; then add tomatoes, beans and mushrooms.
- Once it boils again stir in the oregano, parsley, pepper, Tabasco and spaghetti sauce.
- Cover and continue simmering about 1 1/2 to 2 hours until carrots are soft.
Nutrition Facts : Calories 503.6, Fat 20.8, SaturatedFat 7.3, Cholesterol 77.1, Sodium 2006.8, Carbohydrate 45.2, Fiber 10.6, Sugar 15.5, Protein 35.2
HEARTY BEEF VEGGIE SOUP
Here's a slow-cooked meal-in-one just perfect for chilly winter nights. It's nice to come home to a hearty soup that's ready to eat. It goes well with a fruit salad and bread. -Colleen Jubl, Dayton, Ohio
Provided by Taste of Home
Categories Lunch
Time 3h10m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Transfer to a 5-qt. slow cooker. Stir in V8 juice, coleslaw mix, tomatoes, Worcestershire sauce, basil and pepper. Cover and cook on low for 3-4 hours or until heated through. Add corn and green beans during the last 30 minutes of cooking.
Nutrition Facts : Calories 162 calories, Fat 4g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 380mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
HEARTY GROUND BEEF STEW
"I created this chunky soup when looking for something inexpensive and easy to make," recalls Sandra Castillo of Sun Prairie, Wisconsin. The thick and hearty mixture is chock-full of ground beef, potatoes and baby carrots.
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 8 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. In a 5-qt. slow cooker, combine the next nine ingredients. Stir in the beef. Cover and cook on high for 4-5 hours. Stir in soup and tomato paste; cover and cook for 1 hour longer or until heated through.
Nutrition Facts : Calories 270 calories, Fat 7g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 678mg sodium, Carbohydrate 38g carbohydrate (10g sugars, Fiber 4g fiber), Protein 15g protein.
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5/5 (1)Total Time 1 hr 10 minsCategory Main Course, Soup, StewCalories 404 per serving
- Season the beef with all-purpose seasoning. Heat olive oil in a large pot over medium heat. Sear the meat on all sides then remove it to a dish.
- Next, melt the butter and add the celery, carrots, and garlic to the pot to sauté for 2-3 minutes. Follow with the onion and mushrooms. Sauté for another 4 minutes then lower the heat.
- Push the veggies to the side and stir together tomato paste, dijon, beef base, Italian seasoning, salt, and sugar, then return the meat and juices. Toss to coat and pour in the red wine and water; simmer for 30 minutes with the lid on.
- After 30 minutes, add the potatoes and submerge them into and sauce. Cover the pot and allow it to cook another 25-30 minutes or until the potatoes are cooked through and tender. Turn off the heat and mix in the chopped parsley.
HEARTY BEEF STEW EASY RECIPE - BUTTER YOUR BISCUIT
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Reviews 213Calories 619 per servingCategory Entrees
- Heat a dutch oven or heavy bottom pot on medium-high heat. Add half of the vegetable oil and add half the meat, half of the salt and pepper. Brown for 3-4 minutes turning the meat halfway through. Remove meat and repeat with the rest of the meat.
- Add the rest of the oil and add carrots and onions, cook for 3-4 minutes then add garlic and tomato paste.
- Add back in the browned beef and pour in the beef stock, wine, Worcestershire sauce, thyme, and rosemary. Stir and heat on high until it comes to a low boil reduce heat, cover and simmer 1 hour.
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