Best Beef Chuck Stew Recipes

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BEEF CHUCK STEW



Beef Chuck Stew image

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

2 1/2 lbs beef chuck, cut into 2-inch cubes
flour (for dredging)
4 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons Dijon mustard
2 medium onions, cut into sixths
5 garlic cloves, minced
1 (4 ounce) can tomato paste
6 cups beef broth, plus
1 cup dry red wine
2 bay leaves
4 medium potatoes, quartered and cubed
4 medium carrots, cut into 2-inch pieces
2 celery ribs, cut into 2-inch pieces
1 (28 ounce) can peeled tomatoes, lightly crushed
salt and pepper

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



Harvest Beef Chuck Stew image

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

1 tablespoon olive oil
1 1/2 lbs boneless beef chuck (cubed)
1 cup minced onion (optional)
3 garlic cloves (minced)
1 cup Burgundy wine (or cooking wine)
2 cups tomato sauce
1 (14 ounce) can beef broth
2 teaspoons fresh rosemary (minced)
2 bay leaves
pepper (to taste)
3 -4 large carrots (chunks)
1/2 cup celery (sliced)
1/2 cup frozen peas (thawed)
1 -2 large potato (diced)
3 tablespoons flour
1/4 cup cold water

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)



Beef Chuck Roast Stew (baby Food) image

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

1 1/2 lbs boneless beef chuck roast
2 cups water
3 carrots (medium to large)
1 cup onion (chopped)
2 cups peas (frozen or fresh)
1 potato (large)

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



Beef Essentials: High/Low Heat Chuck Roast Stew image

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

PLAN/PURCHASE
2-3 pound(s) chuck roast, excess fat removed
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
3 tablespoon(s) grapeseed oil, or other non-flavored oil
1 medium yellow onion, thickly sliced
3 medium carrots, cut thickly on the bias
4 cup(s) beef stock, freshly made
- additional veggies, like potatoes, etc.

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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