Best 21 Day Fix Approved Beef Stew Recipes

21 DAY FIX INSTANT POT BEEF STEW

21 Day Fix Instant Pot Beef Stew image

Provided by Stephanie

Time 1h

Number Of Ingredients 10

Ingredients

1/2 cup tomato puree (or canned tomato sauce)
1 Tbs cornstarch
2 lbs beef chuck roast, well trimmed and cut into 1" cubes (if you buy the pre-cubed stew meat, great! That's what I do. Just cut any extra large chunks in half)
3 cups carrots, peeled and cut into 1" pieces
8 oz whole mushrooms
2 cups celery, cut into 1" pieces
1 large onion, halved, then sliced
1/2 cup tomato juice (or canned tomato sauce)
1/2 tsp salt
1/4 tsp black pepper

Steps:

Put all of the stew ingredients into the pot, put the lid on and set on manual for 35 minutes. When the time is up, let the pressure naturally release for 10 minutes, then turn the pressure knob to quick release.
When you release the pressure (if it hasn't already released) stir together the tomato puree and the cornstarch and add them to the pot, turn on the saute function and heat through until thickened. Check the seasoning (I almost always end up adding more black pepper) and serve!

Nutrition Facts : Calories 414 calories, Fat 20 grams fat, ServingSize 1 1/2 cups

OLD-FASHIONED BEEF STEW

Old-Fashioned Beef Stew image

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Categories dinner, one pot, soups and stews, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

Steps:

Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams

21 DAY FIX APPROVED BEEF STEW RECIPE

21 Day Fix Approved Beef Stew Recipe image

Provided by NailCandy

Number Of Ingredients 22

Ingredients

Prep Time: 10 minutes
Cook Time: 9 hours
Total Time: 9 hours, 10 minutes
Yield: serves 6
Ingredients
2 lbs lean stewing beef, trimmed of fat and cut into 1-inch cubes
3 cups peeled and cubed sweet
potatoes
2 cups chopped carrots
1 small yellow onion, chopped
2 14-oz cans no-salt added
tomato sauce
10 oz no-salt added beef broth
1 Tbsp dijon mustard
2 cloves garlic, minced
1 bay leaf
1-1/4 tsp dried thyme
1 tsp honey
1/2 tsp each sea salt and
freshly ground pepper
1 Tbsp cornstarch
1/4 cup chopped parsley

Steps:

Instructions * Combine all ingredients except cornstarch and parsley in a 3-quart or larger slow cooker. Cover and simmer on low for approximately 8 hours. * Combine cornstarch with an equal amount of water and stir until lump-free. Add to stew and stir. Cook for 1 more hour. * Spoon stew into bowls and garnish with parsley.