Hearty Homely Beef Stew Recipes

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HEARTY BEEF STEW

I DISCOVERED this recipe several years ago when we belonged to a newcomers group. It's a real lifesaver when you have company...and when you live in Florida, you have company often! Put it in the oven, forget it and be gone for the day with your guests. When you return home, fix a salad, warm some bread and dinner will be ready. The men especially love it! -Virginia Brown, Hudson, Florida

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 6-8 servings.

Number Of Ingredients 13



Hearty Beef Stew image

Steps:

  • In a 4-qt. Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all. Cover and bake at 325° for 3 hours, stirring occasionally, or until the meat and vegetables are tender. Remove bay leaves before serving.

Nutrition Facts : Calories 349 calories, Fat 8g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 965mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 5g fiber), Protein 26g protein.

2 pounds beef stew meat
6 to 7 medium potatoes, peeled and cut into 1-1/2-inch pieces
2 medium onions, cut into wedges
8 medium carrots, cut into 1-inch pieces
4 to 5 celery ribs, cut into 1-inch pieces
1 can (4 ounces) sliced mushrooms, drained
1/3 cup quick-cooking tapioca
1-1/2 teaspoons salt
1 beef bouillon cube
1 teaspoon sugar
2 bay leaves
1-1/2 teaspoons dried thyme
3 cups tomato juice

HEARTY HOMELY BEEF STEW

Thick, filling, rich, full of flavor, and yet quite simple to make. Perfect for the fall or a stormy day, one can make it either in a slow-cooker or on the stove.

Provided by Sierra Silver

Categories     Stew

Time 38m

Yield 6 serving(s)

Number Of Ingredients 15



Hearty Homely Beef Stew image

Steps:

  • Mix together flour, salt, and pepper.
  • Dredge meat in flour mixture.
  • Braise meat in oil over medium heat in large skillet until browned.
  • Add all ingredients except lentils and parsley to stockpot/slowcooker. Set to low heat on cooker/stove.
  • Cook six hours.
  • Add lentils; cook additional two hours.
  • Add parsley. Enjoy!

Nutrition Facts : Calories 638.6, Fat 21.2, SaturatedFat 7, Cholesterol 51.4, Sodium 2444.5, Carbohydrate 77, Fiber 16.5, Sugar 8.1, Protein 33

1 lb stew meat
1 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
6 cups beef stock or 6 cups broth
1 (3 ounce) package Lipton Onion Soup Mix
2 lbs red potatoes, cubed
1/4 lb baby carrots, cut into chunks
1 onion, chopped
1 teaspoon pepper
2 tablespoons ketchup or 2 tablespoons tomato paste
1/4 cup red wine
8 ounces yellow lentils
1/4 cup parsley, minced

OLD-FASHIONED BEEF STEW

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Categories     dinner, one pot, soups and stews, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12



Old-Fashioned Beef Stew image

Steps:

  • Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
  • Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
  • Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

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