HOME-STYLE BEEF STEW
Comfort food? Welcome family with a delicious ground beef stew featuring tasty baked-on-top biscuits.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 425°F. In 4-quart ovenproof Dutch oven, cook beef over medium heat, stirring occasionally, until brown; drain. Stir in water, tomatoes, tomato paste and vegetables. Heat to boiling, stirring occasionally; remove from heat.
- In medium bowl, stir remaining ingredients until soft dough forms. Drop dough by 6 spoonfuls onto beef mixture.
- Bake uncovered 20 to 25 minutes or until biscuits are golden brown and stew is bubbly.
Nutrition Facts : Calories 420, Carbohydrate 45 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 5 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 11 g, TransFat 2 1/2 g
EASY BEEF STEW RECIPE
Cook up a batch of comfort food with our Easy Beef Stew Recipe. This fantastic Easy Beef Stew Recipe is as simple to prepare as it is enjoyable to eat.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield Makes 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F. Mix all ingredients in large casserole dish; cover.
- Bake 2-1/2 to 3 hours or until meat and vegetables are tender, stirring after each hour.
- Remove and discard bay leaf.
Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
SLOW COOKER BEEF STEW I
A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!
Provided by BUCHKO
Categories Soups, Stews and Chili Recipes Stews Beef
Time 12h20m
Yield 6
Number Of Ingredients 13
Steps:
- Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
- Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g
QUICK AND EASY BEEF STEW
We don't eat red meat very often in our house, but every once in a while someone gets a craving for a hearty beef stew and some crusty Sourdough bread. This is my standby recipe.
Provided by Heirloom
Categories Stew
Time 25m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- In a medium mixing bowl put flour and teaspoon each salt and pepper, mix.
- Toss the beef cubes in the flour until coated.
- In a soup pot heat the olive oil over medium high heat until the oil blooms.
- Reserving the extra flour in the bowl, add the meat to the soup pot and cook until the meat is browned on all sides.
- Add carrot, onion, and potatoes to pot sprinkling the remaining flour over the veggies to coat.
- Mix the meat, veggies, and flour thoroughly and cook for 3-4 minutes, or until veggies start to soften.
- Add all three tins of beef broth and bring to a boil.
- Boil until veggies are tender, add the worcestershire sauce, season to taste with salt and pepper.
Nutrition Facts : Calories 496.2, Fat 13.8, SaturatedFat 5.6, Cholesterol 12, Sodium 20912.2, Carbohydrate 70.2, Fiber 5.1, Sugar 24.2, Protein 24.1
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
HOME-STYLE STEW
My husband and I both work full time and we have three daughters, so good, quick meals are important. This stew works wonders. It always tastes great and is a regular menu item for us. -Marie Shanks, Terre Haute, Indiana
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- Place vegetables in a 5-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown beef on all sides. , Transfer to slow cooker. Combine the remaining ingredients; pour over the top. , Cover and cook on low for 6-8 hours or until meat is tender.
Nutrition Facts :
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
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
OLD-FASHIONED BEEF STEW WITH MUSHROOMS
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
- Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
- Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
- Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
- Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
- Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.
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.
JAMAICAN-STYLE BEEF STEW
This delicious stew makes a hearty supper with a lighter touch. The leaner cut of meat, herbs and seasonings and fresh vegetables make it so flavorful, you'll want another bowl! -James Hayes, Ridgecrest, California
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 5 servings (1-1/4 quarts).
Number Of Ingredients 19
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add sugar; cook and stir until lightly browned, 1 minute. Add beef and brown on all sides. , Stir in the vegetables, broth, barbecue sauce, soy sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer until meat and vegetables are tender, 1 to 1-1/4 hours., Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice or potatoes. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 285 calories, Fat 9g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 892mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 3g fiber), Protein 32g protein.
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.
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
OLD-FASHIONED BEEF STEW
Steps:
- Gather the ingredients.
- On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight-fitting lid).
- When it begins to smoke slightly, add the beef and brown on all sides. Do so in batches if necessary. Add the salt and pepper as the beef browns.
- Once browned, remove the beef with a slotted spoon or tongs and set aside.
- Add the onions and sauté for about 5 minutes, until softened.
- Reduce heat to medium-low and add the flour. Cook for 2 minutes stirring often. Add the garlic and cook for 1 minute.
- Add wine and deglaze the pan , scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.
- Simmer the wine for 5 minutes and then add the beef, thyme, rosemary, and bay leaf. Top with the broth. Bring back to a gentle simmer, cover, and cook on very low for about 1 hour.
- Add potatoes, celery, and carrots and simmer, covered, for another 30 minutes, or until the meat and vegetables are tender. Taste and adjust seasoning.
- Turn off the heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired.
Nutrition Facts : Calories 625 kcal, Carbohydrate 34 g, Cholesterol 141 mg, Fiber 4 g, Protein 47 g, SaturatedFat 11 g, Sodium 886 mg, Sugar 4 g, Fat 31 g, ServingSize 12 bowls (12 servings), UnsaturatedFat 0 g
OLD FASHIONED BEEF STEW
This Old Fashioned Beef Stew is pure comfort in a bowl with tender beef, hearty vegetables, and all the right herbs and spices-it's the best!
Provided by Rachel Farnsworth
Categories Main Dish
Time 1h50m
Number Of Ingredients 20
Steps:
- Dust beef stew meat with 2 tablespoons cornstarch and season with salt and black pepper. In a large pot over medium-high heat, heat olive oil. Add beef stew meat, and sear until all sides are browned, about 5 minutes
- Add in minced garlic and tomato paste and cook 1 to 2 minutes, until fragrant.
- Pour in the beef broth and worcestershire sauce to deglaze the pan. Add red potatoes, pearl onions, carrots, and celery. Season with salt, sugar, parsley, paprika, oregano, basil, black pepper, and allspice.
- Bring to a boil over high heat, reduce heat to low and simmer, covered, for 90 minutes, stirring occasionally.
- In a small bowl, mix together remaining 2 tablespoons cornstarch with 1/4 cup cold water. Stir until completely dissolved. Pour the mixture into the stew. Stir over low heat until stew thickens.
- Season with more salt and pepper to taste. Serve hot.
Nutrition Facts : Calories 316 kcal, Carbohydrate 27 g, Protein 29 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 970 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
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.
BEEF STEW
The simplest and most delicious melt in your mouth braised beef stew ever!
Provided by Dina
Categories Main Course
Time 2h45m
Number Of Ingredients 17
Steps:
- Cut the beef into 2 inch chunks. Then add olive oil into a Dutch oven pot. Bring the heat to high. Once the oil is smoking, add the beef chunks into the pot. Evenly brown each side of the beef chunks. Then remove from the pot.
- Place the chopped onion and minced garlic into the pot and stir over medium high heat until the onion becomes translucent.
- Add the mushrooms and stir until they become tender.
- Then add 1/2 tsp thyme, 1/2 tsp oregano, 2 tsp paprika, 2 tsp salt , and 1/2 tsp black pepper. Stir and cook for about 2 minutes.
- Place the celery, baby carrots, and baby red potatoes into the pot, then place the browned beef chunks on top. Give them a quick stir.
- Pour in the red wine and chicken stock.
- Place the lid over the pot and bring it to a boil. Remove from the cook top and place it into a 320 Fahrenheit degree oven for 1 hour
- Meanwhile, with a fork combined 2 tbsp softened butter with 2 tbsp flour.
- After the beef has cooked for 1 hour place the butter and flour mixture into the pot and cook for an additional hour with the lid back on.
Nutrition Facts : Calories 315 kcal, Carbohydrate 14 g, Protein 20 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 70 mg, Sodium 668 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
DOWN HOME BEEF STEW
My husband and I made this recipe for friends one night on short notice. It is hot and filling and full of vegetables on a cold winter night. We make this on a Friday night for the weekend if guests are coming over.
Provided by Lisa Barnes
Categories Stew
Time 4h
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- In large stew pot or soup pot brown the beef with flour, onion soup, bovril, Worcestershire, garlic salt, oregano and basil.
- Once the beef is browned add the bay leaves and the water.
- Stir and simmer while preparing the vegetables (about 45 minutes).
- Peel and cube all vegetables into bite-size bits and add to pot all at once.
- Stir in so well covered.
- Add 1/2 cup wine and stir.
- Add water to pot till all vegetables are covered and there is enough juice for dipping.
- Cook over low heat for about and hour till vegetables are tender.
- Serve with fresh parmesan cheese and French bread.
- Makes about 12 servings.
Nutrition Facts : Calories 293.1, Fat 4.2, SaturatedFat 1.6, Cholesterol 48.4, Sodium 320.2, Carbohydrate 41.3, Fiber 6.5, Sugar 7.1, Protein 22.8
HOME MADE BEEF STEW RECIPE
This thick and hearty Beef Stew is a one-pot meal that is much more quick and easy than you might at first think. It only requires a few simple ingredients to prepare and although it has a lengthy cooking time, it's a great way to cook up supper without a lot of fuss. Slowly simmered to bring out all the flavors, you can sit back and relax while this one cooks.
Provided by Steve Gordon
Categories Main Dish
Time 2h
Number Of Ingredients 13
Steps:
- Melt the butter in a large sauce pot over medium heat.
- Add in the stew beef cubes, brown for about 10 minutes.
- Add 4 cups of warm tap water.
- Add sliced onions.
- Add Worcestershire Sauce
- Add Salt
- Add Sugar
- Add Black Pepper
- Add Paprika
- Cover, let simmer on medium-low heat for 1 hour.
- Add carrots
- Add Potatoes
- Add Tomato Paste
- Add Beef Granules, stir all ingredients well.
- Cover again, simmer for about 45 minutes or until potatoes are tender.
- Serve warm and Enjoy!
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
GREEK-STYLE BEEF STEW (STIFADO)
Tender beef and sweet shallots in a tangy, aromatic sauce make my version of beef stifado one you'll surely want to try! Be sure to serve it with crusty bread to dip in the sauce. Top the stew with crumbled feta and pickled red onions, or serve it on top of my Greek Spinach Rice.
Provided by Chef John
Categories Beef Stew
Time 3h5m
Yield 6
Number Of Ingredients 19
Steps:
- Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.
- Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.
- Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.
- Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.
- Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes. Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.
- Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.
- Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred. The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
- Taste and adjust seasonings before serving.
Nutrition Facts : Calories 777.2 calories, Carbohydrate 20.3 g, Cholesterol 163.3 mg, Fat 55 g, Fiber 1.6 g, Protein 42.3 g, SaturatedFat 19.8 g, Sodium 1519.4 mg
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
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Servings 6Calories 260 per serving
- Preheat the oven to 160ºC/325ºF/gas 3. Dice the beef into 1cm pieces, then toss in a bowl with the flour, making sure the meat chunks are totally covered.
- Transfer to a plate and leave to one side.While the beef cooks, peel and finely chop the garlic, then peel the shallots and halve most of them, keeping a few whole.
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Servings 6Calories 240 per servingTotal Time 1 hr 15 mins
- In a large skillet heat oil over medium heat. Add beef and brown on all sides. Move meat to a slow cooker and add tomato juice and beef broth; stir to combine. Stir in diced tomatoes, mixed vegetables, potatoes and cabbage.
- Turn slow cooker on HIGH until mixture boils. Then reduce heat to LOW and cook for 6 to 8 hours.
- Note: This recipe can also be prepared on the stove top. In a large kettle heat oil over medium heat. Add beef and brown on all sides. Pour in tomato juice and beef broth; stir to combine. Stir in diced tomatoes, mixed vegetables, potatoes and cabbage. Bring to a boil, then reduce heat, cover and simmer for 1 hour or until potatoes are soft and meat is fully cooked.
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From thebestblogrecipes.com
Ratings 5Calories 522 per servingCategory Dinner, Soup
- In a large stockpot add the butter and olive oil over medium-high heat. Add the meat pieces and brown on all sides, the meat will continue cooking in the stew. Once the meat is brown remove it to a plate and set aside. Cook in batches to not crowd the pan.
- If you need to add additional butter or olive oil you can add more to saute the vegetables. Add the garlic, onion, carrots, and celery into the pot and cook until the vegetables start to caramelize or get slightly soft.
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