ULTIMATE BEEF STEW
Ina Garten couldn't possibly have known when she started working on her latest cookbook how much we'd all need comfort food right now. She came up with the concept for Modern Comfort Food more than two years ago, figuring the book would arrive just before the presidential election and that we might be a bit stressed. "Little did I know that 2020 would bring so much more," she says. "Right now I think we just want really simple comforting foods that make us feel good." In many ways, the book seems meant to be. "It was the easiest one I've ever written. I tend to gravitate toward comfort food anyway, and I found that the book just flowed in a way I don't ever remember." Many of the recipes are the culmination of years of experimentation and taste memories. This beef stew was inspired by the takeout stews Ina and Jeffrey ate in their tent when they camped outside Paris in the spring and summer of 1971. "Over the years I learned a lot about what makes beef stew really delicious," she says. "A nice red wine, short ribs instead of chuck. It's a classic recipe, just done in a more modern way."
Provided by Ina Garten
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 300˚ F.
- Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
- Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
- Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
- Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
- Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.
OVEN BEEF STEW
No one ever guesses that this traditional combination is low in fat. A thick flavorful sauce makes this hearty dish one that will be requested time and again. I know your family will enjoy it. -Debbie Patton of Westchester, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, combine the beef, potatoes, onions, celery and carrots; set aside. , In a large bowl, combine the tomato juice, sherry or water, tapioca, sugar, salt, basil and pepper. Let stand for 15 minutes. , Pour over beef mixture. Cover and bake at 325° for 2 to 2-1/2 hours or until meat is almost tender. , Add the beans; cook 30 minutes longer or until beans and meat are tender.
Nutrition Facts : Calories 268 calories, Fat 7g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 519mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
HEARTY OVEN BAKED BEEF STEW
I have been making this for years. It comes from Taste of Home. I don't remember the issue but it was quite early. It is also in the 1999 TOH annual cookbook. The aroma while this is baking will drive you insane. This is a great cold weather stew that you will make many times over!
Provided by R.Lynn
Categories Stew
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper.
- Add remaining ingredients and mix well.
- Pour into a greased 13x9x2 inch or 3 quart baking dish.
- Cover and bake at 375 for 1 3/4 to 2 hours or until meat and vegetables are tender.
Nutrition Facts : Calories 460.8, Fat 18, SaturatedFat 7, Cholesterol 110.6, Sodium 875.5, Carbohydrate 39.5, Fiber 4.9, Sugar 12.8, Protein 35.1
OVEN-BAKED BEEF STEW
This is a simple beef stew that is finished in the oven. If you get a lean piece of beef with a bone, cook the bone with the stew, as it adds a lot of flavor.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h10m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Pour flour into a shallow bowl and turn beef in flour, shaking meat to remove excess flour. Heat oil in an ovenproof casserole dish over high heat. Brown beef cubes in hot oil in batches on all sides, about 5 minutes per batch. Transfer beef to a plate.
- Add onion, celery, and carrots to the casserole dish, reduce heat to medium, and cook until softened, about 5 minutes. Add garlic and cook for 1 minute. Pour in broth. Return beef to the casserole dish and stir in bay leaves. Cover casserole.
- Bake in the preheated oven until beef is tender, 1 1/2 to 2 hours. Remove bay leaves before serving and season with salt and pepper.
Nutrition Facts : Calories 253.6 calories, Carbohydrate 16.8 g, Cholesterol 44.9 mg, Fat 12.2 g, Fiber 2.9 g, Protein 19 g, SaturatedFat 3 g, Sodium 527.3 mg, Sugar 4.8 g
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
DUTCH OVEN BEEF STEW
"This is a great cold-weather meal," says Bettina Turner from Kernersville, North Carolina. "I love this Dutch oven beef stew because it's a hearty meal in one pot. Add a good loaf of bread and you're all set."
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine 4 tablespoons flour, salt if desired and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and turn to coat. , In a Dutch oven over medium-high heat, brown beef in oil in batches. Remove and set aside. Add onion to the pan and cook until tender. Add garlic; cook 1 minute longer. Stir in remaining flour and pepper until blended. Gradually stir in broth. Add the beef, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours. , Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving.
Nutrition Facts : Calories 439 calories, Fat 13g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 426mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein.
DELICIOUS OVEN-BAKED BEEF STEW
Browned beef cubes cooked with lots of veggies in a delicious thick rich tomato-based sauce, and the oven baking really adds to the flavor --- I use bacon grease to brown the meat but oil will do fine, serve this with cooked noodles and/or with a crusty loaf of bread, to serve as a thick hearty soup add in a little more broth --- this is *very* good! :)
Provided by Kittencalrecipezazz
Categories Stew
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Grease a 13 x 9-inch baking dish or an oval casserole dish.
- In a small bowl combine seasoned salt, black pepper and garlic powder.
- Place the meat in a bowl.
- Sprinkle the spices over meat, then using clean hands toss until well combined.
- In a skillet heat bacon grease or oil over medium-high heat.
- Add in the seasoned beef (in batches) and brown well on all sides.
- Remove the beef to a large bowl.
- Add in the undrained tomatoes, crushed chili flakes, beef broth, tapioca, beef bouillon, Worcestershire sauce and sugar; mix to combine.
- Add in carrots, celery (if using) potatoes and small button mushrooms and the bread cubes; toss to combine.
- Season with more ground black pepper if desired.
- Transfer to the baking dish.
- Bake at 375 degrees F for about 2 hours or until the meat and veggies are tender.
Nutrition Facts : Calories 765.5, Fat 47.9, SaturatedFat 18.9, Cholesterol 165.6, Sodium 389, Carbohydrate 38.6, Fiber 5, Sugar 8.7, Protein 44
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
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.
EASY OVEN BAKED BEEF STEW
This is a slight variation of the Oven Baked Stew recipe on the Lipton Recipe Secret's box for Beefy Onion. I improvised a bit and it really turned out great. Very simple prep and pretty quick cook time.
Provided by TalPalCal
Categories Stew
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F In 2 1/2 quart casserole toss beef with flour, then bake uncovered 20 minutes - stirring once halfway through.
- Reduce heat to 350°F Add frozen stew vegetables, tomatoes, bay leaf, soup mix and wine.
- Bake covered 1 1/2 hour or until beef is tender. Stir after one hour.
- Season to taste (season salt, garlic powder, ground black pepper).
- Serve as is or over rice or noodles.
Nutrition Facts : Calories 559.7, Fat 30.6, SaturatedFat 11.9, Cholesterol 118, Sodium 736, Carbohydrate 32.5, Fiber 7.4, Sugar 3, Protein 36.6
SAVORY OVEN-BAKED BEEF STEW
Now that the colder weather is here, it's a perfect time for a hearty, stick-to-your-ribs, one pot meal like this delicious stew. Sometimes I have used lean ground beef in place of the stew meat in a pinch. Serve with a crusty bread or warm rolls for a complete dinner.
Provided by ugogirl
Categories Stew
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 325 degrees.
- Meanwhile, heat oil in Dutch oven.
- Brown beef.
- Add flour, salt, garlic powder, marjoram and pepper.
- Stir in undrained tomatoes and beef broth, mix well.
- Bring mixture to a boil, stirring frequently.
- Add remaining ingredients and mix well.
- Cover, place in oven and bake at 325 degrees for 2 hours or until meat is tender.
- Stir twice during baking.
- Remove bay leaf before serving.
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4.9/5 (113)Total Time 2 hrs 45 minsCategory Main CourseCalories 651 per serving
- Season beef chunks with 1 1/2 teaspoons Kosher salt and 1 teaspoon ground black pepper. Heat some olive oil over high heat in a large Dutch oven or a heavy oven-proof pot, and sear beef on all sides until nicely browned. Do this in batches to not overcrowd the pan and to prevent steaming. If you notice that it begins to steam up, remove the excess liquid and continue browning.
- Transfer the browned meat to a plate and set aside. It will not be fully cooked at this point. Leave the brown bits, don’t wipe the pot clean.
- Over medium heat, add some olive oil, onion, garlic, and carrots to the same Dutch oven and cook for about 5 minutes, stirring occasionally. Add fresh thyme, tomato paste, and Worcestershire sauce, and cook until slightly softened, about 2-3 minutes.
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