OLD-FASHIONED BEEF STEW
Steps:
- Gather the ingredients.
- On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight-fitting lid).
- When it begins to smoke slightly, add the beef and brown on all sides. Do so in batches if necessary. Add the salt and pepper as the beef browns.
- Once browned, remove the beef with a slotted spoon or tongs and set aside.
- Add the onions and sauté for about 5 minutes, until softened.
- Reduce heat to medium-low and add the flour. Cook for 2 minutes stirring often. Add the garlic and cook for 1 minute.
- Add wine and deglaze the pan , scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.
- Simmer the wine for 5 minutes and then add the beef, thyme, rosemary, and bay leaf. Top with the broth. Bring back to a gentle simmer, cover, and cook on very low for about 1 hour.
- Add potatoes, celery, and carrots and simmer, covered, for another 30 minutes, or until the meat and vegetables are tender. Taste and adjust seasoning.
- Turn off the heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired.
Nutrition Facts : Calories 625 kcal, Carbohydrate 34 g, Cholesterol 141 mg, Fiber 4 g, Protein 47 g, SaturatedFat 11 g, Sodium 886 mg, Sugar 4 g, Fat 31 g, ServingSize 12 bowls (12 servings), UnsaturatedFat 0 g
THE BEST BEEF STEW
Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 19
Steps:
- In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.
Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
OLD-FASHIONED BEEF STEW
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
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
BEEF STEW FROM THE BAYOU
Steps:
- 1. put the beef in a large bowl and season to taste with salt, pepper and hot sauce. Coat meat well with flour. In a large Dutch oven, heat oil over medium-high heat. Add meat and brown on all sides in a single layer, working in batches if needed. Remove meat and keep warm.
- 2. Add onions, celery and garlic to the pot. Sauté for 3 to 5 minutes, stirring occasionally, until vegetables are soft.
- 3. Return beef to the Dutch oven and mix. Add bay leaf, Worcestershire sauce, and stock. Stir and scrape the bottom of the pot to loosen meat/vegetable bits. Add carrots and potatoes and stir.
- 4. Bring to a boil, cover and reduce heat so the mixture simmers slowly for 1 to 1 1/2 hours or until tender. Add green onions and season to taste. Simmer for another 10 minutes. Serve over rice. Makes 6 to 8 servings.
EMERIL'S BEEF STEW
Provided by Food Network
Categories main-dish
Time 1h25m
Yield about 3 quarts, 6 servings
Number Of Ingredients 29
Steps:
- Set a Dutch oven over medium-high heat. Add 1 tablespoon of the olive oil to the pot and season the beef with the salt, Essence and black pepper, being sure to toss the meat well to evenly cover with the spices. Add 1/3 of the beef to the pot and cook until browned on all sides, 2 or 3 minutes per side. Remove the beef from the pot and set aside. Add 1 tablespoon of the remaining olive oil to the pot along with half of the remaining meat and cook again until browned. Set aside and repeat with the remaining tablespoon of oil and remaining beef. Set aside.
- Add the butter and mushrooms to the pot and cook, stirring occasionally, until well browned, about 3 minutes. Add the onions, carrots and celery and saute until onions are softened and lightly caramelized, about 3 minutes. Add the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and cook, stirring, for about 3 minutes. Add the stock, tomato paste, thyme, rosemary, allspice and browned beef and bring to a boil. Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally, until the meat is tender, about 1 hour. Add the potatoes to the stew and partially cover the pot with a lid. Continue cooking until the potatoes are very tender, about 30 minutes. Remove the lid and discard the thyme and rosemary stems. Add the peas and parsley to the stew, stir well to combine, then remove from the heat. Serve hot, with either steamed white rice or buttered egg noodles.
- Combine all ingredients thoroughly.
SLOW COOKER BEEF STEW I
A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!
Provided by BUCHKO
Categories Soups, Stews and Chili Recipes Stews Beef
Time 12h20m
Yield 6
Number Of Ingredients 13
Steps:
- Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
- Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g
CLASSIC BEEF STEW
Aromatic and satisfying, a comforting bowl of beef stew always hits the mark on extra chilly nights. Here, seared pieces of marbled beef simmer away until fall-apart-tender in broth, with punchy aromatics added to it like tomato paste, Worcestershire sauce, red wine, and fire-roasted tomatoes for a subtle smokiness.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 3h25m
Number Of Ingredients 14
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.
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