Best Beef Stew With Broccoli Puree Recipes

BASIC BEEF STEW

Steps:

• In large Dutch oven heat oil over medium heat.
• Add meat; brown well.
• Add onion and garlic; saute until transparent.
• Add 4 cups water (slightly less if using pressure cooker) and tomato sauce.
• Add bay leaves, thyme, salt and pepper.
• Bring to a boil; cover, reduce heat and simmer 45 minutes.
• Add carrots, potatoes and peas.
• Cover and cook 30 minutes on medium low or until vegetables are tender.
• Add corn starch slurry if sauce is too watery.
• Bring stew to a boil, stirring constantly.
• Boil 1 minute.
• Add Maggi seasoning and serve with crusty rolls.
• **Note-Time can be reduced if cooking in a pressure cooker.
• However, please check your pressure cooker instruction booklet for proper times.
• Each pressure cooker is different.
• Mine reduces time by 1/3.
• Some others reduce cooking time by 2/3.

BEEF STEW (WITH BROCCOLI PUREE)

Steps:

• Toss the onion, carots, celery, and garlic into the food procesor and process until finely chopped, set aside.
• In a large zipper-lock bag or bowl, toss the beef with flour salt, and pepper until evenly coated.
• Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil, then add half of the beef and brown it onall sides for 3 to 4 minutes. Transger to a large pot. Cook the rest of the beef the same wa and add it to the pot.
• Add the chopped onion, carrot, celery, and garlic to the skillet, reduce the heat to medium, and cook for 6 to 7 minutes, or until the vegetables begin to soften. Add them to the pot.
• Add the beef broth, tomatoes and their juice, and the broccoli puree, cover, and bring to a boil, then reduce the heat and simmer 4 hours. Add the potatoes and cook until the meat is very tender and begins to fall apart, 4 1/2 to 5 hours total.

SLOW-COOKER BEEF STEW

Steps:

• Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

NO-FUSS BEEF STEW

Steps:

• In 4-quart saucepan, heat oil over medium-high heat until hot. Cook beef and garlic in oil; cook, stirring occasionally, until beef is brown.
• In small bowl, beat water and flour with wire whisk until well blended. Add flour mixture, consommé and corn to meat mixture. Heat to boiling, stirring frequently. Reduce heat to medium-low; cook, stirring occasionally, about 3 minutes. Add broccoli and bell pepper; cook until thickened and vegetables are tender.

BEST BEEF AND BROCCOLI

Steps:

• In a large skillet, heat the olive oil over high heat. Stir in the steak and season with salt and pepper. Cook until beef is almost completely browned.
• Stir in onions and saute until tender. Stir in broccoli, condensed cream of broccoli soup, water and soy sauce. Blend well.
• Reduce heat and cover. Cook to desired doneness.

THE BEST BEEF STEW

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.