Best Barn Raising Stew Recipes

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

BARN RAISING STEW

Barn Raising Stew image

Great recipe! My neighbor gave this to me. It's great on a chilly night. We top this with shredded mexican cheese and sour cream, but it's great on it's own.

Provided by Nessa

Categories Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons oil
4 boneless skinless chicken breasts
1 cup purple onion, chopped
1 green bell pepper, chopped
1 teaspoon minced garlic
2 (14 1/2 ounce) cans stewed tomatoes
1 (15 ounce) can pinto beans, drained and rinsed
3/4 cup picante sauce
1 tablespoon chili powder
1 tablespoon cumin

Steps:

Cut chicken into 1 inch cubes.
Heat oil in stew pot over medium heat.
Add chicken, onion, pepper, and garlic. Cook until chicken is no longer pink.
Add remaining ingredients and stir thoroughly.
Reduce heat to low; allow to simmer for 30 minutes.

Nutrition Facts : Calories 300.1, Fat 7.8, SaturatedFat 1.2, Cholesterol 50.4, Sodium 638.4, Carbohydrate 34.2, Fiber 9.7, Sugar 8.2, Protein 25.7

CLASSIC BEEF STEW

Classic Beef Stew image

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

Ingredients

1 tablespoon vegetable oil or shortening
1 lb boneless beef chuck, tip or round roast, cut into 1-inch cubes
3 cups water
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium carrots, cut into 1-inch pieces
1 large unpeeled potato, cut into 1 1/2-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 medium stalk celery, cut into 1-inch pieces
1 small onion, chopped (1/4 cup)
1 teaspoon salt
1 dried bay leaf
1/2 cup cold water
2 tablespoons Gold Medal™ all-purpose flour

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

WORKING BARN STEW

Working Barn Stew image

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
4 boneless, skinless chicken breast halves (about 1 pound), cut into 1-inch pieces
1 cup chopped onion
1/2 medium green bell pepper, chopped
1/2 medium yellow bell pepper, chopped
1 teaspoon chopped garlic
2 (14 1/2-ounce) cans stewed tomatoes
1 (15-ounce) can pinto bean, drained and rinsed
3/4 cup medium picante sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 cup shredded Cheddar cheese
6 tablespoons sour cream

Steps:

In large stockpot, heat olive oil over medium heat. Add chicken, onion, bell peppers, and garlic; cook until chicken is no longer pink. Add tomatoes, beans, picante sauce, chili powder, and cumin. Reduce heat to low and simmer 25 minutes or up to 2 hours. Place in individual serving bowls and top with cheese and sour cream.

Nutrition Facts : Nutritional Facts Serves

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