BEEF CHUCK STEW
Make and share this Beef Chuck Stew recipe from Food.com.
Provided by Papa D 1946-2012
Categories Stew
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 275°F.
- Season half the beef with salt and pepper, and then dredge in the flour. Shake off excess flour. Add olive oil to a large dutch oven over medium-high heat and brown beef cubes. Using a slotted spoon transfer the beef to a plate. Repeat with the remaining beef.
- De glaze pan with 1 cup of broth then pour all back into broth container.
- Melt the butter over medium-high heat; add the onions and cook, stirring until lightly browned. Add the garlic and cook, stirring, until fragrant about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute. Return the beef to the pot and add the broth and wine, and bring to a simmer.
- Stir in Dijon mustard and add bay leaves. Season to taste with salt and pepper. Cover and transfer to the oven. Stew the meat until tender, about 1-½ hours.
- Remove from the oven and skim the fat from the cooking liquid. Add the potatoes, carrots, celery, and the tomatoes with juice, and bring to a simmer. Stew uncovered, on top of stove, skim and stir occasionally, until liquid has thickened and the beef and vegetables are tender, about 1 hour. Remove the bay leaves, season to taste and serve.
Nutrition Facts : Calories 832.2, Fat 51.4, SaturatedFat 18.8, Cholesterol 141.3, Sodium 948.6, Carbohydrate 43.9, Fiber 7.7, Sugar 11, Protein 42.8
HARVEST BEEF CHUCK STEW
This is the best beef stew I've ever had. The cooking times are off because it's just best to let it cook all day. It works very well in the crockpot.
Provided by Mudpupsall
Categories Stew
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large pan over med-high heat.
- Add beef and saute for five minutes, browning on both sides.
- Remove meat from pan.
- Add onion and garlic.
- Saute five minutes.
- Add wine, tomato sauce, 1 cup beef broth, rosemary, bay leaves, and pepper.
- Bring to a boil.
- Add beef and simmer 1 hour.
- Add rest of broth, vegetables and simmer for at least one hour, until vegetables are tender and meat is falling apart.
- Add the flour and water and cook five more minutes.
BEEF CHUCK ROAST STEW (BABY FOOD)
My 1 year old loves this stew. I made this for her at about 10 months old. Easy to puree and freeze. One stop meal. Not bad for adults either - even without any seasoning. Just make sure your baby has been introduced to all the ingredients before serving. Servings are approximate. I calculated 3 cubes per serving - your little one might eat more or less depending on age. Add pasta or rice if you want to include a whole grain to the meal.
Provided by Trixyinaz
Categories Stew
Time 1h15m
Yield 2-3 ice cube trays, 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Trim excess fat off roast and cut into 1-1/2 inch cubes.
- Fill medium sauce pan with water, add meat, cover pan and simmer over medium/low heat for 40 minutes.
- While the meat is cooking, peel the carrots and slice. Peel the potato and cut into 1/2 inch cubes. Set aside.
- After the meat has been cooking for 40 minutes, add the carrots, onion, peas & potatoes. Cover and cook another 15 minutes or until vegetables are soft and meat is longer pink. If the water disipates before the vegetables are done, add more as needed.
- FOR INFANTS:.
- Separate the meat from vegetables. Using your food processor, puree the meat first to almost the desired consitency. Add the vegetables and puree until smooth or desired consistency.
- Scoop into ice cube tray and freeze. Once frozen, pop out and store in sealed plastic bag for up to 3 months.
- FOR OLDER BABIES:.
- Cut up meat to bite size pieces and serve veggies as-is. Freeze in indivual containers for easy one serving sizes.
Nutrition Facts : Calories 288.8, Fat 16.8, SaturatedFat 6.8, Cholesterol 58.7, Sodium 70.5, Carbohydrate 15.1, Fiber 3.7, Sugar 4.5, Protein 18.7
BEEF ESSENTIALS: HIGH/LOW HEAT CHUCK ROAST STEW
I found a chuck roast in the walk-in, and decided it was fate for me to do something with it. This is an easy recipe to make that delivers wonderful taste. We start out with a hot pan, and then slowly cook it in the oven until fork tender. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Beef
Number Of Ingredients 9
Steps:
- PREP/PREPARE
- Place a rack in the bottom position, and preheat the oven to 275f (135c).
- Gather your Ingredients (mise en place).
- Sprinkle the roast liberally with salt and pepper.
- Add the oil to a heavy-bottomed pot over medium-high heat.
- When the pot heats up, add the carrots.
- Stir until they begin to brown, about 3 - 5 minutes.
- Remove and reserve.
- Add the onions to the pot.
- Stir until they begin to brown, about 2 - 3 minutes.
- Remove and reserve.
- Add the roast to the pot, and give each side a nice dark-brown sear, about 2 - 3 minutes per side.
- Remove from the pot and return the onions.
- Add the beef broth.
- Use a wooden spoon to scrape up any brown bits (fonds) on the bottom of the pot.
- Return the roast to the pot, add the rosemary on top, and bring up to the simmer.
- Cover and place in the preheated oven for about 3 hours.
- After three hours, return the carrots, and any other veggies to the pot, and cook for an additional 60 to 90 minutes.
- Chef's Note: At this time the veggies should be perfectly cooked, and the beef should be fork tender.
- PLATE/PRESENT
- Thickly slice the roast, and serve with some veggies and then drizzle on some of that yummy gravy. Enjoy.
- Keep the faith, and keep cooking.
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