Best Beef Stew Everyday Food Recipes

Beef Stew image

Provided by Martha Stewart

Time 2h45m

Number Of Ingredients 10

3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
1/3 cup tomato paste
3 tablespoons balsamic vinegar
2 tablespoons all-purpose flour
Coarse salt and ground pepper
1 pound medium onions (about 2), cut into 1-inch chunks
1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
1 pound carrots, cut into 1 1/2-inch lengths
6 garlic cloves, smashed
2 bay leaves

Steps:

Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.

Nutrition Facts : Calories 695 g, Fat 41 g, Fiber 5 g, Protein 48 g

Beef Stew - Everyday Food image

Provided by plannermom

Categories Stew

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
1/3 cup tomato paste
3 tablespoons balsamic vinegar
2 tablespoons all-purpose flour
coarse salt and pepper
1 lb medium onion, cut into 1-inch chunks (about 2)
1 lb white potatoes (about 6 small) or 1 lb red potatoes, well scrubbed, halved if large (about 6 small)
1 lb carrot, cut into 1 1/2-inch lengths
6 garlic cloves, smashed
2 bay leaves
water

Steps:

Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper.
Add onions, potatoes, carrots, garlic, and bay leaves. Pour in about 3 cups of water or enough to cover the ingredients.
Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).

Nutrition Facts : Calories 732.6, Fat 44.8, SaturatedFat 18.1, Cholesterol 156.5, Sodium 485.4, Carbohydrate 35.8, Fiber 5.5, Sugar 9.2, Protein 45.6

Classic Beef Stew image

Provided by Greg Lofts

Time 3h25m

Number Of Ingredients 14

2 pounds beef chuck (preferably grass-fed), cut into 2-inch pieces
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
10 ounces frozen pearl onions, thawed, drained, and patted dry
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
3/4 cup dry red wine, such as Cabernet Sauvignon
2 cups low-sodium chicken broth
1 can (14.5 ounces) fire-roasted diced tomatoes
4 carrots (8 ounces), peeled and cut into 1 1/2-inch pieces
3 Yukon Gold potatoes (1 pound), peeled and cut into 1 1/2-inch pieces
1 cup frozen peas (optional)
Chopped fresh parsley leaves, for serving

Steps:

Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through.
Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.