BEEF AND TOMATO STEW
This classic hearty beef and tomato stew is true comfort food at its finest! Perfect recipe for a chilly weekend at home and can easily be made in your instant pot, slow cooker or even right on the stove!
Provided by Cathy
Number Of Ingredients 17
Steps:
- To make in your instant pot: Drizzle olive oil in the bowl of your instant pot and turn on the sauté function. Wait until it's nice and heated then add meat, browning on all sides. Add the rest of your ingredients, seal the instant pot and select the meat/stew setting (about 35 minutes). Once cooking is complete, let the instant pot sit for about 12 minutes then release the steam by placing the valve to the venting position.
- To make in your slow cooker: Add cubed beef (except the oil) along with the rest of ingredients, cover and cook on low for 7 to 8 hours.
- To make on your stove top: In a large dutch oven or pot on medium high heat, drizzle oil and sear meat on all sides. Add the rest of the ingredients and bring to a boil, then cover and simmer for about 2 to 3 hours, until meat is tender. Serve and enjoy!
Nutrition Facts : ServingSize 1½ cups, Calories 325 calories, Sugar 9.6 g, Sodium 888.1 mg, Fat 13.3 g, SaturatedFat 5 g, Carbohydrate 24.2 g, Fiber 4.8 g, Protein 27.3 g
STEWED BEEF WITH RICE
"When you come in cold and shivery from outside, count on this wonderful stew to warm you through," says Donna Cline in Pensacola, Florida. "The tangy flavor is a nice change from traditional beef stew." Tip: It's easiest to slice the flank steak while it's still almost frozen, Donna advises.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion and garlic in oil until tender. Add beef; saute 2-3 minutes longer. , Stir in the tomato sauce, vinegar, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat is tender and sauce is thickened. Stir in olives. Serve with rice.
Nutrition Facts :
ALITA'S TOMATO BEEF STEW
Alita tweaked this rich, tomato-based beef stew over the years from her original recipe, which was much less red and contained less vegetables. We're always a little regretful when the pot is empty. Teenagers can wolf it down pretty fast!
Provided by Kate in Berkeley
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 12
Number Of Ingredients 17
Steps:
- Combine flour, salt, and pepper in a resealable bag; add stew meat and shake until meat is coated.
- Heat oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add coated meat and loose flour from the bag to the hot oil; cook and stir until browned on all sides, 5 to 10 minutes.
- Mix tomatoes, onions, tomato sauce, water, Worcestershire sauce, garlic, paprika, sugar, and bay leaves into stew meat mixture; bring to a boil. Reduce heat to low and simmer stew, scraping bottom of Dutch oven every 30 minutes, about 1 hour.
- Stir carrots into stew and cook for 30 minutes more. Add potatoes to stew and cook until potatoes are tender, about 30 minutes. Add mushrooms to stew and cook until tender, about 15 minutes.
Nutrition Facts : Calories 484.8 calories, Carbohydrate 25.9 g, Cholesterol 98.6 mg, Fat 27.4 g, Fiber 4.4 g, Protein 33.8 g, SaturatedFat 9.6 g, Sodium 678.1 mg, Sugar 8.6 g
BEEF STEW WITH TOMATOES AND RICE
From Low Fat One Dish Meals from Around the World, posted for ZWT III, France. "This dish comes from the western Meditteranean corner of France", according to the cookbook. Depending on how you look at it, this is a really wet casserole or a very thick stew. I like it with a bit of crushed red pepper mixed in.
Provided by pattikay in L.A.
Categories Stew
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a heavy dutch oven with a lid, fry the bacon over medium heat till just cooked. Drain and cut into 1-inch pieces. Set aside.
- Pour off any excess fat from the pot, add the oil and warm it over medium high heat.
- Add the meat and cook it till browned.
- Reduce heat to medium, stir in the onion and brown it slightly.
- Remove the meat and onion to a large platter.
- In the oil in the same pot, add the rice and cook, stirring over medium heat till it turns a milky color (about 3 minutes).
- Spoon rice into a bowl and set aside.
- Pour any remaining oil out of the pot, add the water and stir for a moment to dissolve the juices.
- Add the wine, stir, then return the meat and onion to the pot.
- Pour in the stock almost to the height of the meat and salt it lightly.
- Add the carrot, celery, pepper, garlic, thyme, bay leaf and reserved bacon.
- Bring to a simmer, cover tightly and simmer slowly for 1 hour.
- Stir in the chopped tomato and simmer till the meat is fork tender (1 hour or more). Drain off the cooking liquid and add stock or water to make 2 1/2 cups.
- Return the liquid to the pot and bring to a boil.
- Stir in the reserved rice, cover and simmer for about 20 minutes, without stirring.
- The rice should be tender and have absorbed almost all the liquid.
- Taste and correct seasonings.
- Just before serving, fold in the grated cheese.
- Serve from the pot.
BEEF STEW WITH RICE, ONIONS, AND TOMATOES [BOEUF À LA CATALANE]
Hearty stew, inspired by Julia Child's recipe.
Provided by MamaDolson
Categories Soups, Stews and Chili
Time 4h
Yield 6
Number Of Ingredients 15
Steps:
- Heat the olive oil (or beef dripping or lard) in a big skillet over medium heat in and lightly brown the bacon. Remove from the pot and transfer to a big deep casserole (Dutch oven - highest and best use of cast iron le Creuset pot) with a tight fitting lid. Dry the meat so it will brown well. Brown the meat quickly in the rendered bacon fat. Once browned, place it in the casserole with the bacon. Lower heat to medium-low, and brown the shallots. Transfer to the casserole with the meat. Add additional oil (or fat of choice) to the skillet if too dry and cook the rice over moderate heat for 2 to 3 minutes. Transfer to a separate bowl and set aside until later. Add the wine and stir over medium heat to dissolve any food scrapings in the pan. Add to the casserole and add stock or bouillon almost to the height of the meat. Stir in the pepper and herbs. Bring to a simmer over medium-low heat, cover tightly, and set in lower position of preheated oven for 1 hour. Remove casserole from oven. Stir in the tomatoes, bring to a simmer, cover, and return to the oven for an additional hour of simmering. When the meat is almost fork tender, remove pot from oven. Skim off any excess fat. Stir in the rice. Bring to a simmer over medium-low heat, cover, and set back in the oven for 20 minutes until the rice is cooked. Do not stir the rice. At the end of the time it should be tender and have absorbed almost all the liquid. Just before serving, fold the cheese into the beef and rice.
Nutrition Facts : Calories 244 calories, Fat 10.7382193496631 g, Carbohydrate 15.6089361276438 g, Cholesterol 22.3133333333333 mg, Fiber 0.513381166541984 g, Protein 15.5669419215291 g, SaturatedFat 5.68546379125813 g, ServingSize 1 1 Serving (470g), Sodium 1558.55720644062 mg, Sugar 15.0955549611018 g, TransFat 0.620200322473138 g
TOMATO RICE STEW
Savory blend of rice and vegetables for a cold rainy day. Filling and delicious. Serve before bedtime because it has a tendency to make you feel warm, calm and tired.
Provided by Sydney Melton
Categories 100+ Everyday Cooking Recipes Vegan
Time 55m
Yield 12
Number Of Ingredients 12
Steps:
- In a large saucepan, mix the water, rice, potatoes, tomato paste, and tomato sauce. Stirring constantly, bring to a boil. Reduce heat to medium, and stir in basil, sugar, salt, and bay leaves. Cook about 15 minutes, stirring often, until potatoes and rice are tender but firm.
- Mix spinach, stewed tomatoes, and lemon juice into the saucepan. Reduce heat, and simmer 15 minutes, or until rice has finished cooking and the mixture has thickened.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 43.8 g, Fat 0.7 g, Fiber 3.9 g, Protein 6.1 g, SaturatedFat 0.2 g, Sodium 1074.9 mg, Sugar 7.5 g
TOMATO BEEF AND RICE CASSEROLE
Here's a delicious dish that is very easy to make- and fast, too. The best thing, though, is that you mix everything in one bowl!
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients. Place in a greased 2-qt. baking dish. Cover and bake at 400° for 1-1/2 hours, stirring once or twice. Uncover during the last 15 minutes to brown.
Nutrition Facts : Calories 267 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 413mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.
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