Mincebeefstew Food

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MINCE BEEF STEW



Mince Beef Stew image

This is a recipe that my Mum used to make when we were kids. Lovely in the winter or when you're feeling under the weather. Serve it with baked potatoes or mash for a real comfort dinner.

Provided by Snowbunny Andorra

Categories     Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

2 kg minced beef
2 large onions
6 large carrots
2 medium swedes
2 (400 g) cans baked beans
3 tablespoons tomato puree
2 tablespoons Worcestershire sauce
4 beef bouillon cubes
2 bay leaves
water
salt & pepper

Steps:

  • With a food processor with the grater attachment, grate the carrots, swede and onions.
  • Put everything except the bay leaves and water into a large pan and heat, stirring, until the meat is browned.
  • Add a teaspoon of salt, a sprinkle of black pepper, the bay leaves and enough water to stop it sticking to the pan (depends on how much water is in the beef).
  • Simmer for 45 minutes, checking occasionally that it is not sticking, and topping up with water if necessary.
  • Taste and adjust seasoning as required.

Nutrition Facts : Calories 903.9, Fat 50.9, SaturatedFat 19.8, Cholesterol 226.9, Sodium 1181.6, Carbohydrate 42.3, Fiber 8.3, Sugar 18.7, Protein 69.9

MINCED BEEF & SWEET POTATO STEW



Minced beef & sweet potato stew image

Thrifty lean mince makes a great base for a hearty family casserole - serve this one-pot with seasonal greens

Provided by Good Food team

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 13

1 tbsp sunflower oil
1 large onion , chopped
1 large carrot , chopped
1 celery stick, sliced
500g lean minced beef
1 tbsp tomato purée
1 tbsp mushroom ketchup
400g can chopped tomato
450g sweet potato , peeled and cut into large chunks
few thyme sprigs
1 bay leaf
handful parsley , chopped
Savoy cabbage , to serve

Steps:

  • Heat the oil in a large pan, add the onion, carrot and celery, and sweat for 10 mins until soft. Add the beef and cook until it is browned all over.
  • Add the tomato purée and cook for a few mins, then add the mushroom ketchup, tomatoes, sweet potatoes, herbs and a can full of water. Season well and bring to the boil.
  • Simmer on a low heat for 40-45 mins until the sweet potatoes are tender, stirring a few times throughout cooking to make sure they are cooking evenly.
  • Once cooked, remove the bay leaf, stir through the chopped parsley and serve with cabbage.

Nutrition Facts : Calories 368 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 0.6 milligram of sodium

DAD'S NEW ZEALAND MINCE STEW



Dad's New Zealand Mince Stew image

Hmmmmm... I'm not sure if it's chili, or stew or a shepherds pie without the crust, but there is nothing like it over some toast on a cold night, rich and hearty, just downright yummy if you ask me. We always experiment a little with our ingredients but it always comes out great. I'm thinking of going and making a pot right now, oh and it's even better the days after you make it, just go ahead and microwave some, put it on baked potatoes, roll it up in bread, use it anyway you like.

Provided by Kat

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h45m

Yield 8

Number Of Ingredients 14

1 tablespoon vegetable oil
3 large onions, sliced
2 pounds ground beef
2 cloves garlic, chopped
1 cup water
2 cups ketchup
1 cup beef stock
2 tablespoons teriyaki sauce
3 tablespoons black pepper
1 tablespoon curry powder
1 teaspoon garlic powder
1 tablespoon onion powder
1 tablespoon all-purpose flour
½ cup water

Steps:

  • Heat oil in a large pot over medium heat. Saute onions until browned; remove from pot, and set aside. Add ground beef to pot, and cook until evenly brown. Add garlic, and cook for 2 minutes. Stir in browned onions, and cook on high heat for 3 to 5 minutes. Stir in 1 cup of water. Reduce heat, cover, and simmer for 20 minutes.
  • Stir in ketchup, beef stock, and teriyaki sauce. Season with pepper, curry powder, garlic powder, and onion powder. Cover, and simmer for about 2 hours.
  • Mix together 1 tablespoon flour and 1/2 cup water. Stir into stew, and cook until thickened.

Nutrition Facts : Calories 474.3 calories, Carbohydrate 25.4 g, Cholesterol 96.5 mg, Fat 32.4 g, Fiber 2.2 g, Protein 21.9 g, SaturatedFat 12.6 g, Sodium 934.7 mg, Sugar 17.5 g

NO TOMATO BEEF STEW



No Tomato Beef Stew image

So many of the beef stew recipes out there have tomato ... but I am with a man who is allergic to citric acid. I've tried a few recipes, this is the resulting amalgamation based on my cooking experiences

Provided by MummaKat

Categories     Stew

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons flour
1 1/2-2 lbs lean stewing beef
2 -3 tablespoons cooking oil
3 1/2 cups beef broth (or 3 cups beef broth plus 1/2 cup beer)
1 medium onion, sliced
2 garlic cloves, minced
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
3 cups beef broth
2 cups potatoes, peeled and cubed
2 cups carrots, sliced thickly
1 cup celery, sliced
1 1/2 cups peas
salt and pepper

Steps:

  • Place flour in a plastic bag, add a few pieces of beef at a time shaking well to coat.
  • Heat 1 Tbsp oil in a large sauce pan. Add onions, and cook until softened, about 5 minutes. Add garlic and cook another 30 seconds. Transfer to a large stew pot.
  • Heat 2 Tbsp oil in sauce pan. Add meat and brown well. Transfer to stew pot.
  • Add beef broth (and beer if using), basil and thyme. Bring all to a boil, reduce heat, cover and simmer for 1 1/2 hours, or until meat is tender.
  • Add 3 more cups beef broth. Add potatoes, carrots and celery, cover pot, and simmer for about 30 minutes, or until potatoes are tender.
  • Add peas and simmer 15 minutes more.
  • Add salt and pepper to taste. You won't need much salt, as the broth has plenty.

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