Best Cold Weather Comfort Food Simple Beef Stew Recipes

SLOW-COOKED BEEF STEW

Slow-Cooked Beef Stew image

My favorite stew recipe, from "Cold Weather Cooking, " by Sarah Leah Chase (one of the authors of Silver Palate) has a tomato based sauce, rounded out with mustard, spices, and a touch of brown sugar. You don't brown the meat first, so it's fast and doesn't make a mess! The secret is baking for several hours at a very low temperature.

Provided by Roxygirl in Colorado

Categories Stew

Time 5h20m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 1/2 lbs lean stewing beef, cut into 1-1/2 inch pieces
12 ounces baby carrots
3 large potatoes, peeled and cut into 1 inch cubes
2 medium turnips, peeled and cut into 3/4 inch pieces (I sometimes use sweet potatoes instead of turnips)
4 small onions, peeled and quartered (about 2 inches in diameter)
3 garlic cloves, minced
1 teaspoon celery seed
1 teaspoon dried thyme
2 teaspoons salt
2 teaspoons fresh ground black pepper
2 1/2 cups V8 vegetable juice (spicy V-8 is good, too)
1/2 cup dry red wine
1 tablespoon Dijon mustard
2 tablespoons light brown sugar
3 1/2 tablespoons tapioca

Steps:

Preheat the oven to 275 degrees.
In a large mixing bowl combine the beef with all the vegetables.
Season with the garlic, celery seeds, thyme, salt, and pepper.
In a small bowl whisk together the V-8 juice, wine, mustard, brown sugar, and tapioca, making sure the tapioca dissolves.
Add this mixture to the meat and vegetables and stir to blend.
Transfer the stew to a dutch oven or large casserole.
Cover lightly and cook 5 hours without peeking or disturbing.
Makes 6 servings.

Nutrition Facts : Calories 636.4, Fat 22.4, SaturatedFat 8.7, Cholesterol 109.6, Sodium 1269, Carbohydrate 60.2, Fiber 7.7, Sugar 15.8, Protein 45

COLD WEATHER COMFORT FOOD: SIMPLE BEEF STEW

Cold Weather Comfort Food: Simple Beef Stew image

Beef stew is one of those quintessential cold weather comfort foods. I'll make it at the first whisper of a chill in the air and continue until the crocuses bloom in the Spring. Most of the ingredients are fairly traditional for a beef stew; however, I've added a few things to keep you warm on those cold, gray Winter...

Provided by Andy Anderson !

Categories Beef

Time 3h30m

Number Of Ingredients 18

Ingredients

PLAN/PURCHASE
2 Tbsp flour, all purpose variety
1 tsp ground cumin
1 tsp paprika
1 pinch cayenne pepper, or to taste
salt, kosher variety, to taste
black pepper, freshly ground, to taste
4 Tbsp grapeseed oil
3 lb chuck roast, boneless
3 or 4 slice thick-cut bacon
1 large yellow onion, thickly sliced
6 small red potatoes, cut into quarters, about 12 ounces
3 medium carrots, peeled, and cut on the bias, about 8 ounces
2 sprig(s) fresh rosemary
2 sprig(s) fresh thyme
2 clove cloves, smashed
2 1/2 c hot beef stock, not broth (freshly made, if possible)
1/2 c dry white wine

Steps:

1. PREP/PREPARE
2. Gather your ingredients.
3. Chef's Tip: The most important ingredient in this recipe is the correct cut of beef. The wrong cut of beef can become dry and stringy, which no sauce will ever be able to rescue. If you use beef chuck roast, you will have a juicy, tender and flavorful roast. Every time.
4. Take the smashed garlic, /rosemary and thyme, and tie together in a piece of cheesecloth with a piece of cooking twine.
5. Chef's Note: Tying the spices together is called a bouquet garni. By bundling them together it helps to remove them from the stew before consumption.
6. Add the oil to a Dutch oven, and bring the heat up to medium-high.
7. Season the roast with salt and pepper.
8. Add the roast to the Dutch oven and sear, about 4 minutes per side.
9. Chef's Note: Searing a roast does NOT lock in the juices (not sure how that rumor got started); however, it will add flavor to the finished product.
10. Remove the roast, and reserve.
11. Place a rack in the lower position, and preheat the oven to 300f (150c)
12. Reduce the heat on the Dutch oven to medium low, and layer the onions, potatoes and carrots, in that order.
13. Chef's Tip: Try to cut the carrots and potatoes to the same thickness. That way they will all cook evenly.
14. Return the roast to the Dutch oven.
15. Add the cumin, paprika, cayenne, flour, and wine to the hot broth, and whisk to combine.
16. Add the liquid to the Dutch oven, along with the bouquet garni.
17. Add the bacon slices to the top of the roast.
18. Allow the liquid to come up to a slight simmer.
19. Cover and place in the preheated oven.
20. Cook in the oven (without opening) for 2 to 3 hours, or until the roast is fork tender.
21. Chef's Tip: If you want your veggies to have a bit more of a bite to them, then do not add them until the last hour of cooking.
22. Remove the roast, discard the bacon and allow it to rest for 10 minutes.
23. Remove the bouquet garni from the liquid and discard.
24. PLATE/PRESENT
25. Place some veggies and gravy in a deep plate.
26. Add a thick slice of beef to the top, and ladle on a bit more gravy.
27. Serve with some nice biscuits, to soak up all that yummy gravy. Enjoy.
28. Keep the faith, and keep cooking.