BEEF STEW WITH POTATOES
This beef stew with potatoes is quick, easy, and delicious...can't get better than that!
Provided by nanowmoudi1
Categories Soups, Stews and Chili Recipes Stews Beef
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
- Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
- Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
- Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 42.8 g, Cholesterol 59.1 mg, Fat 28.5 g, Fiber 5.7 g, Protein 19.4 g, SaturatedFat 8.7 g, Sodium 128.6 mg, Sugar 5 g
OVEN BEEF AND POTATO STEW
I decided to use this very good base recipe and add something to it. Great cold weather dinner with a loaf of crusty bread and a glass of red wine.
Provided by Stan
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h35m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour, salt, and black pepper in a resealable plastic bag; place beef into bag in batches, shaking to coat.
- Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef until evenly browned, about 5 minutes. Transfer beef to a plate. Pour red wine into Dutch oven, scraping any browned bits from the bottom of the pot. Return beef cubes to Dutch oven and add water, tomato soup, potatoes, corn, onion, beef stock concentrate, mushrooms, carrots, celery, vegetable soup mix, and basil; bring to a boil.
- Cover and transfer Dutch oven to preheated oven; bake for about 1 hour. Add beef stock to pot, if needed. Continue to bake until beef is very tender, about 1 hour more.
Nutrition Facts : Calories 469.3 calories, Carbohydrate 56.4 g, Cholesterol 40.2 mg, Fat 17.3 g, Fiber 6.5 g, Protein 18.2 g, SaturatedFat 4.9 g, Sodium 3918.8 mg, Sugar 12.8 g
HEARTY SAUSAGE & POTATO STEW #SP5
Official Contest Entry: Simply Potatoes 5Fix. A quick and hearty stew that can be whipped up in 15 minutes or less and it is actually healthy too.
Provided by randidelgatto
Categories Potato
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in large saucepan over medium-high heat.
- Add vegetables and sauté for 5 minutes.
- Add chicken broth and bring to boil.
- Add sausage and let simmer for 5 minutes.
- Stir in potatoes, cover and simmer for another 5 minutes.
- Serve in deep bowls and enjoy!
Nutrition Facts : Calories 262, Fat 20.6, SaturatedFat 6, Cholesterol 32.9, Sodium 981.4, Carbohydrate 7.5, Fiber 1.8, Sugar 1.8, Protein 10.9
SLOW-COOKER BEEF STEW WITH POTATOES & PEAS
Fifteen minutes of prep in the morning gets you a hearty slow-cooker beef stew in the evening. Its savory potatoes and peas are perfect on a chilly night.
Provided by My Food and Family
Categories Home
Time 7h35m
Yield 8 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Mix first 4 ingredients in large bowl until blended. Add meat; toss to evenly coat.
- Place potatoes and onions in slow cooker; top with meat mixture. Cover with lid.
- Cook on LOW 7 to 9 hours (or on HIGH 5 to 6 hours). Stir in peas. Cook, covered, 20 min. or until heated through.
Nutrition Facts : Calories 270, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 22 g
FAMILY MEALS: EASY BEEF STEW WITH SWEET POTATO TOPPING
Perfect for the whole family, this freezable pie makes a great meal for toddlers and teens alike and has plenty of hidden veg
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 2h45m
Yield Serves a family of 4 - 6 or makes 6-8 toddler meals
Number Of Ingredients 13
Steps:
- Heat the olive oil in a heavy-based pan. Add the onions and cook for 2 mins, then add the carrot and celery and cook until softened. Add a little water if the mixture sticks.
- Add the braising steak and cook until browned, then stir in the garlic and cinnamon and cook for a further 1 - 2 mins until the aromas are released.
- Add the stock cube to 500ml boiling water and stir into the meat, along with the tomato purée and parsley stalks. Bring to the boil and simmer covered for 1 hour, then take off the lid and simmer for another hour or until the meat is very tender. Stir in the chopped parsley leaves.
- Transfer the stew into a medium-sized ceramic dish (that would be big enough for four adults), or into 6 - 8 large ramekins for make-ahead toddler portions.
- Meanwhile, steam or boil the sweet potatoes until tender. Preheat the oven to 200C/180C fan/gas mark 6. Drain the potatoes well and mash with the butter. Spoon on top of the meat, sprinkle with the cheese and cook on the top shelf for around 20 minutes until golden and bubbling.
- Alternatively, cover and freeze the pie or mini pies for another time. Defrost thoroughly before cooking - you can do this by leaving it in the fridge overnight if you like. Preheat the oven to 200C/180C fan/gas mark 6 and cook for around 30 - 35 mins or until golden, bubbling and hot throughout.
Nutrition Facts : Calories 474 calories, Fat 14.1 grams fat, SaturatedFat 5.7 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 19 grams sugar, Fiber 10.9 grams fiber, Protein 31.2 grams protein, Sodium 1.4 milligram of sodium
POSEIDON POTATO STEW #SP5
Official Contest Entry: Simply Potatoes 5Fix. This recipe is inspired by the Greek god of the sea -Poseidon. It is hearty with calamari, tomatoes and of course potatoes. It is seasonably Greek to me.
Provided by Juliana25
Categories Potato
Time 30m
Yield 6 squid, 5 serving(s)
Number Of Ingredients 5
Steps:
- 1.In a large skillet on medium/high heat, cook potatoes until slightly tender or just golden brown.
- 2.Add squid rings, diced tomatoes, lemon juice and Greek seasoning,.
- 3.Continue to cook for 3-4 minutes while stirring occasionally. (do not overcook squid).
- Enjoy!
Nutrition Facts : Calories 12.8, Fat 0.1, Sodium 3, Carbohydrate 3, Fiber 0.9, Sugar 1.6, Protein 0.6
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- Preheat oven to 450°F (230°C). Heat oil in a Dutch oven over medium-high heat on stove. Add beef and sear, do not disturb until it comes away easily from pan, 1 to 2 min. Brown all sides. Stir in potatoes, beans, mushrooms, carrots, onions, thyme and bay leaf. Add the broth. Bring just to the boil, then remove from heat. Cover and braise in preheated oven 15 min.
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