BEEF STEW V
A charming beef stew flavored with red wine and vegetables. This recipe makes lots of stew, so invite some friends over.
Provided by Kathy
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h20m
Yield 16
Number Of Ingredients 18
Steps:
- Season the stew meat with some of the salt and pepper and coat with flour. In a large skillet over medium-high heat, Sautee the beef and onions in the butter and oil until browned on the outside. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in the red wine.
- Cover soup and simmer for 1 1/2 hours before adding carrots, celery potatoes and pearl onions. Continue to simmer until potatoes are tender, about 1 hour.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 23.2 g, Cholesterol 53.4 mg, Fat 12.4 g, Fiber 3 g, Protein 17.3 g, SaturatedFat 5.3 g, Sodium 561 mg, Sugar 3.5 g
BEEF STEW WITH SPICY V-8
My dear friend Liz passed this recipe on to me years ago... it is flexible as far as veggies you want to add. Pretty basic stuff. But the V-8 adds a nice kick and this remains a favorite recipe.
Provided by Mom2Danny
Categories Stew
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Brown meat in small amount of oil.
- Add canned tomatoes and let cook for about 10 minutes.
- Add vegetables and enough V-8 juice to cover.
- Let simmer until cooked through.
- You can season as desired with salt/pepper.
Nutrition Facts : Calories 384.4, Fat 6.2, SaturatedFat 2.4, Cholesterol 72.6, Sodium 665.3, Carbohydrate 55, Fiber 12.8, Sugar 24.3, Protein 33
V-8 BEEF STEW
Don't let the fact that it's made with V-8 fool you. The sauce thickens and becomes almost unrecognizable as having V-8 in it. I cobbled this recipe together between BH&G, mom, and Joy. It makes a lot, but that's ok, because the leftovers get more delicious with time, as the flavors blend with each other.
Provided by Bill Gary
Categories Stew
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Season the beef with the thyme, marjoram, salt, and pepper.
- Place flour in a covered bowl or a large sealable plastic bag.
- Add the beef, a small batch at a time, and shake to coat pieces.
- Shake off excess flour.
- Repeat until all the meat is coated.
- In a large non-stick skillet, heat the oil or fat over medium-high heat.
- Add the meat in batches and brown the meat on all sides.
- Do not crowd the pan or scorch the meat.
- Remove each batch with a slotted spoon and set aside.
- Repeat until all the meat is browned.
- Reserve 2 Tbsp of fat from the pan (if there is not enough, add enough to make 2 Tbsp).
- In a Dutch oven or a large stockpot, heat the oil or fat over medium heat.
- Add the onions and garlic, stirring occasionally, until the onions are softened, about 5 minutes.
- Return the meat to the pan and stir to coat and combine.
- Stir in vegetable juice, bouillon, hot pepper sauce, bay leaves, thyme, marjoram, and water.
- Bring to boiling; reduce heat.
- Cover; simmer for 1 1/4 hours, stirring every 10 minutes or so (making sure no residue thickens on the bottom of the pan).
- Stir in celery, potatoes, and carrot.
- Cover; simmer 30 minutes or until vegetables are tender, stirring every 10 minutes or so.
- Skim off fat.
- Serve over fresh-cooked egg noodles or white rice.
Nutrition Facts : Calories 822.6, Fat 46.4, SaturatedFat 16.6, Cholesterol 156.6, Sodium 1297.2, Carbohydrate 55.2, Fiber 8.8, Sugar 14.4, Protein 46.5
DELICIOUS V8 BEEF STEW
I love beef stew. This is my version you can add whatever vegetables you prefer. I love the way the V-8 tastes in this recipe
Provided by Weeezer0421
Categories Stew
Time 8h30m
Yield 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Place stew meat into crock pot. Clean, peel and slice or cube vegetables and place in crock pot.
- Mix to combine. Add the V-8, beef broth and tapioca. Stir until well combined. Turn on low for 8-10 hours.
BEEF STEW
Don't let the list of simple ingredients fool you! This is an excellent stew, and the recipe couldn't be any simpler. I can't recall where the recipe came from, but I've been making this for over 40 years! I've tried many other stew recipes, but none beat the ease and taste of this one.
Provided by Bobbie
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown meat in oil, drain.
- Add next 4 ingredients. Cover and simmer 5 minutes.
- Place potatoes, carrots, and onions (if using) in casserole dish and top with meat mixture.
- Cover and bake in a 350°F oven for 1 ½ hours.
Nutrition Facts : Calories 586.6, Fat 18.9, SaturatedFat 4.9, Cholesterol 108.9, Sodium 1753.3, Carbohydrate 61.9, Fiber 8.8, Sugar 8.4, Protein 45
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
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