BIG PAPA'S HOMEMADE BEEF STEW
This is my absolute favorite beef stew. I spent the better part of two years changing and altering ingredients until it was perfect. Hope you enjoy; everyone I've fed it to does!
Provided by Mark J. Biggs
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h35m
Yield 6
Number Of Ingredients 15
Steps:
- Heat vegetable oil in a large skillet over high heat; sear beef until browned on all sides, about 5 minutes. Transfer beef and oil to a large pot.
- Mix water, carrots, onion, celery, Worcestershire sauce, salt, sugar, pepper, paprika, garlic, bay leaves, and allspice with beef; cover pot and simmer over low heat for 1 1/2 hours. Add potatoes to stew, cover pot, and simmer until potatoes are tender, about 40 minutes more.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 19.8 g, Cholesterol 65.3 mg, Fat 10.7 g, Fiber 3.2 g, Protein 24.3 g, SaturatedFat 2.9 g, Sodium 875 mg, Sugar 4.6 g
BEEF STEW
Provided by Food Network Kitchen
Time 2h35m
Yield about 4 to 6 main course servi
Number Of Ingredients 12
Steps:
- In a large stew pot over medium-high heat, add 4 tablespoons olive oil. Add onions, carrots, celery, garlic, cornstarch, tomatoes, turmeric, and red pepper flakes. Saute for 5 to 7 minutes.
- Add the stew beef and the beef stock. Add salt and pepper to taste. Reduce heat and let stew simmer for 1 hour 30 minutes. Stir periodically. Serve hot.
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
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
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.
CLASSIC BEEF STEW
From the inviting aroma to the hearty taste, every bite of this beef stew recipe promises warmth, comfort and satisfaction. When a pot of beef stew is simmering away on your stovetop, it's clear to everyone that a great meal is in the making.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h45m
Yield 4
Number Of Ingredients 14
Steps:
- In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
- Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
- Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
- In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.
Nutrition Facts : Calories 350, Carbohydrate 24 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 4 g, TransFat 1/2 g
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
SIMPLE BEEF STEW
Simple and hearty beef stew I make for my family.
Provided by Laura Bloomer Wine
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium-high heat. Add meat, flour, onion, and garlic; cook and stir until browned, 10 to 15 minutes.
- Add broth, tomatoes, potatoes, celery, and carrots, then stir in Creole seasoning and basil. Bring to a simmer. Reduce heat to maintain simmer and cook, uncovered, until potatoes are soft, meat is tender, and gravy is thick, about 1 hour.
Nutrition Facts : Calories 402.7 calories, Carbohydrate 27.7 g, Cholesterol 62.6 mg, Fat 21.5 g, Fiber 4 g, Protein 24.4 g, SaturatedFat 7.1 g, Sodium 238.3 mg, Sugar 2.7 g
BEEF STEW
Food Network Kitchen's Beef Stew is a comforting slow-cooked dish filled with meat and veggies. This is a recipe you should always have on standby.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield about 4 to 6 main course servings
Number Of Ingredients 17
Steps:
- Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.
- Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)
- Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.
- Copyright 2003 Television Food Network, G.P. All rights reserved
CLASSIC BEEF STEW RECIPE BY TASTY
Here's what you need: kroger beef chuck roast, kosher salt, black pepper, canola oil, yellow onion, celery, carrot, garlic, tomato paste, red wine, beef stock, diced tomatoes, dried rosemary, dried thyme, bay leaf, egg noodle
Provided by Katie Aubin
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- Cut the beef into cubes, then season generously with salt and pepper.
- Heat the canola oil in a large Dutch oven or pot over medium high heat. Working in batches, sear the beef on all sides until well browned. Do not overcrowd the pan. Transfer the meat to a plate and set aside.
- Add the onion, celery, carrots, and garlic to the pan and cook until tender, about 5 minutes.
- Add the tomato paste to the center of the pot and cook for 1 minute. Stir the tomato paste into the vegetables and continue cooking until fragrant, about 5 minutes.
- Pour in the wine to deglaze the pan, scraping up any browned bits from the bottom of the pot with a wooden spoon.
- Add the beef stock and tomatoes and stir to combine, then add the rosemary, thyme, pepper, salt, and bay leaf. Return the beef to the pot, making sure it is submerged in the braising liquid.
- Bring to a boil, then cover, reduce the heat to low, and simmer until the meat is tender, about 3 hours.
- Shred larger pieces of beef with a fork or tongs. Serve the braised beef and sauce over cooked egg noodles.
- Enjoy!
Nutrition Facts : Calories 565 calories, Carbohydrate 45 grams, Fat 17 grams, Fiber 6 grams, Protein 51 grams, Sugar 16 grams
HOMEMADE BEEF STEW
-Robert Fallon, Sayville, New York
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown beef in oil over medium-high heat. Add onion and garlic; cook until tender. , In a small bowl, combine the ketchup, Worcestershire sauce, vinegar, brown sugar, seasonings and 1-1/2 cups water. Stir into beef. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender. , Combine flour and remaining water; gradually stir into beef mixture. Cook and stir for 2-3 minutes or until thickened. Serve with noodles.
Nutrition Facts : Calories 298 calories, Fat 18g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 958mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.
BEEF STEW
I love this beef stew recipe that came from a friend. It's easy, very good, and the cooking aroma makes my mouth water.
Provided by GinnyP
Categories Stew
Time 3h5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Put all in oven proof casserole.
- Cover and cook 2 hours at 350 degrees F.
- Add vegetables of choice and cook 1 hour more.
- (I add baby carrots, quartered potatoes, onions& 1/2 bag frozen peas).
Nutrition Facts : Calories 319.5, Fat 10.1, SaturatedFat 3.7, Cholesterol 96.8, Sodium 1197.3, Carbohydrate 15.7, Fiber 1, Sugar 5.4, Protein 35
GRANDMA'S HOMEMADE BEEF STEW
Just like grandma used to make. Very little work goes into this homemade beef stew but it was always made with love. Serve with saltine crackers or yeast rolls.
Provided by COTTNBLOSM
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h25m
Yield 8
Number Of Ingredients 12
Steps:
- Place stew meat, water, onion, salt, and pepper in a large stockpot. Cook over medium heat until meat is fork-tender, about 45 minutes. Do not drain.
- Add carrots and potatoes to the stew, stir, and cook over medium heat for 20 minutes. Stir in celery, green beans, corn, peas, crushed tomatoes, and tomato sauce. Reduce heat to medium-low and let cook for about 1 hour.
Nutrition Facts : Calories 366 calories, Carbohydrate 32.6 g, Cholesterol 62.6 mg, Fat 16.4 g, Fiber 7.2 g, Protein 24.4 g, SaturatedFat 6.3 g, Sodium 657 mg, Sugar 8.4 g
HEARTY BEEF STEW WITH RED WINE
This also can be made in a crockpot. I add different veggies, cubed squash, and 1/2 can baby peas, just added the peas the last 5 minutes of cooking. This is great on a cold winters day. Enjoy!
Provided by Dancer
Categories Stew
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine flour and pepper; coat beef cubes.
- Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown.
- Sauté onion, celery and garlic until tender.
- Return beef to pan.
- Add beef, broth, wine and spices.
- Bring to a boil, stirring occasionally.
- Reduce to simmer, cover and continue cooking for 1-3/4 hours.
- Add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy.
- Thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water.
- Simmer until thick.
COMFORT FOOD BEEF STEW
Make and share this Comfort Food Beef Stew recipe from Food.com.
Provided by Sugardoll
Categories Stew
Time 3h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place beef and flour in a plastic baggie, Shake.
- Pour oil into a large dutch oven, heat.
- Add beef cook until brown, stirring occasionally.
- Add water and next 4 ingredients.
- Bring to a boil.
- Cover.
- Reduce heat and simmer 2 hours or until beef is tender.
- Discard bay leaves.
- Cut carrots, celery, potatoes, onion, and bell pepper, add to stew.
- Cover and simmer 30 minutes, or until tender.
- Combine water and flour, stirring well.
- Pour into stew.
- Boil, stirring constantly till thick and bubbly.
Nutrition Facts : Calories 411.3, Fat 11.8, SaturatedFat 3.6, Cholesterol 96.8, Sodium 221, Carbohydrate 40.2, Fiber 5.4, Sugar 6.8, Protein 37.8
THICK & CREAMY BEEF STEW
This simple beef stew is a bit different from the ordinary but is delicious with popovers or crusty whole grain bread. Recipe source: Bon Appetit (April 1986)
Provided by ellie_
Categories Stew
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 450°F.
- Heat oil and 1 tablespoon butter in 5 quart casserole over medium high heat. Add 1/3 of the beef cubes and brown on all sides (6-8 minutes). Transfer meat to plate or bowl. Repeat with remainder of beef until all is browned.
- Add chopped onion to pan, reducing heat to low and sauté for about 6-8 minutes or until onion is tender and translucent.
- Return beef to pan and sprinkle with flour, tossing until all is coated. Transfer all to casserole to oven and bake for 5 minutes. Remove from oven.
- Reduce oven temperature to 325°F.
- Pour any reserved juices (from beef on plate) over the beef, along with the wine and broth (if beef is not covered add more beef broth or water).
- Tie parley sprigs, garlic, thyme and bay leaf in a cheesecloth.
- Add herbs (in cheese cloth bag) to beef with salt and pepper.
- Bring mixture to a boil on top of stove and then transfer mixture to casserole and then to oven.
- Bake for 45-60 minutes, stirring occasionally.
- Stir in carrots, adding more broth (or water) is sauce is too thick or mixture seems dry. Continue baking for 30-45 minutes (20-30 if using baby carrots). Discard cheesecloth bag.
- While stew is baking in oven, in a medium saucepan boil water (enough to cover onions) and add onions and boil for 1 minute. Drain onions and peel onions.
- In a skillet over medium heat, melt one tablespoon butter. Add onions to skillet and sauté for 4-5 minutes. Remove onions from skillet and add to stew, along with the fennel (if using) in casserole in the oven. Continue baking for 20 more minutes.
- Remove from oven and add peas to casserole, simmering an additional 5-10 minutes on top of the stove. Stir in minced parsley.
CLASSIC BEEF STEW
This easy beef stew recipe is my favorite. The rich beef gravy helps the hearty flavor of the potatoes and carrots to come through. It's the perfect homemade dish for a blustery winter day. -Alberta McKay, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 245 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 751mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
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HOW TO MAKE BEEF STEW | ALLRECIPES
From allrecipes.com
Author Vanessa GreavesVideo Duration 7 minEstimated Reading Time 6 minsUploaded 2020-10-21
- Start With the Right Cut of Beef. To make the best stew, you have to use the right cut of beef so your stewed meat turns out tender, not tough. But you might be surprised to learn that the best cuts of beef for stew always start out as the toughest.
- Brown the Beef. Once you've cut up your beef into bite-size cubes (about 1 to 1½ inches), you're going to amplify the flavor two ways: Season the meat and brown it.
- Add the Aromatics. After you remove the last batch of browned meat, you can use the fat that's left behind to sauté onions and garlic if you're using them in your recipe.
- Deglaze the Pan. After all that searing and sautéing, the bottom of your skillet or pot will most likely be coated with a thin, crusty brown layer of cooked-on food.
- Add Liquid and Seasonings. Add the herbs, spices, and other seasonings along with the braising liquid your recipe calls for. If you're braising the stew on your stovetop, bring to a boil, cover, and reduce the the heat to a low simmer.
- Add Potatoes and Carrots. While the stew is braising, peel the root vegetables such as potatoes, carrots, or parsnips to add to the stew. Cut them into to 1-inch chunks.
- Finishing Touches. When your stew is cooked and ready to serve, there are a couple of things you can do to give it that final boost of flavor and texture.
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