PAUL LYNDE BEEF VEGETABLE STEW
A friend of mine made this one night when she had us over for dinner and I have been making it every since, It's become a family favorite. This is a great recipe for cold winter days when you don't feel like fussing in the kitchen. I serve with warm bread or biscuits. Paul Lynde Stew Quantities can be increased depending on the size of your dutch oven and how many people you are going to be feeding. The quantities listed are for a "basic" size dutch oven.
Provided by Cathi Allen
Categories Stew
Time 6h
Yield 1 pot
Number Of Ingredients 10
Steps:
- Layer the above in dutch oven.
- Bake at 250 degrees for 6 to 8 hours.
- Stir after the first hour and then every hour or so thereafter.
- Potatoes are optional Give them about 3 hours to cook (good size pieces).
Nutrition Facts : Calories 3364, Fat 164.6, SaturatedFat 64.2, Cholesterol 598.8, Sodium 4189.9, Carbohydrate 242, Fiber 51.8, Sugar 110.8, Protein 218.1
PAUL LYNDE BEEF STEW
This recipe was posted by request for a recipezaar friend who collects celebrity's recipes. I've never tried it so let me know if you do. This was passed down to me by my Uncle Vern. (this was typed as given to me)
Provided by Diana Adcock
Categories Stew
Time 7h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 250°F.
- Combine everything in a large casserole dish.
- Cover and cook in oven for 6-7 hours.
Nutrition Facts : Calories 583, Fat 11.4, SaturatedFat 4.7, Cholesterol 145.2, Sodium 693.7, Carbohydrate 60.1, Fiber 11.4, Sugar 23.5, Protein 59.8
BEEF STEW WITH POTATOES AND CARROTS
Provided by Maggie Ruggiero
Categories Soup/Stew Beef Potato Stew Dinner Carrot Red Wine Fall Potluck Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 19
Steps:
- Braise beef:
- Preheat oven to 350°F with rack in middle.
- Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.
- Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.
- Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
- Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.
- Add vinegar and cook, stirring, 2 minutes.
- Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.
- Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.
- Set a large colander in a large bowl. Pour stew into colander. Return pieces of meat to pot, then discard remaining solids. Let cooking liquid stand 10 minutes.
- Cook potatoes and carrots:
- While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).
- Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.
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