Best Harvest Beef Chuck Stew Recipes

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HARVEST BEEF STEW



Harvest Beef Stew image

I got this recipe more than 10 years ago out of one of those Betty Crocker cookbooks that you can buy at the supermarket checkout. This is one of the tastiest beef stew recipes I've had and I make this frequently in the winter months. Enjoy!

Provided by SGpratt

Categories     Stew

Time 4h25m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs beef stew meat, trimmed and cut into 1 inch cubes
1/3 cup tapioca, quick-cooking and uncooked
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tablespoon cumin seeds or 1 1/2 teaspoons ground cumin
4 medium carrots, cut into 1 inch pieces (I substitute cut-up baby carrots)
4 garlic cloves, finely chopped (I substitute 1 tablespoon of minced garlic)
2 medium onions, cut into eights
32 ounces whole tomatoes, undrained
10 ounces frozen corn
10 ounces frozen peas
1 lb red potatoes, cut into equal sized chunks

Steps:

  • Heat oven to 325 degrees.
  • Mix all ingredients except corn, potatoes, peas and potatoes in ovenproof Dutch oven or decent size pot, breaking up tomatoes.
  • Cover and bake 2 1/2 hours, stirring 2 or 3 times during the first 1 1/2 hours. I keep beef broth ready to add in case I need more liquid.
  • Stir in potatoes, cover and bake 1 to 1 1/2 hours longer or until beef and vegetables are tender.
  • Stir in peas and corn. Cover and let stand 15 minutes before serving.
  • NOTE: this freezes well.

Nutrition Facts : Calories 316.7, Fat 6.1, SaturatedFat 2.4, Cholesterol 72.6, Sodium 170.1, Carbohydrate 38.1, Fiber 6.4, Sugar 8.6, Protein 30.6

HARVEST BEEF STEW



Harvest Beef Stew image

This is a delicious, hearty stew that's perfect for late fall or winter. For the beer, I recommend Sierra Nevada Pale Ale.

Provided by CULINARYJEN

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h

Yield 6

Number Of Ingredients 18

4 tablespoons bacon drippings
¼ cup flour
Salt and pepper to taste
2 ½ pounds beef stew meat, cut into 1 inch cubes
5 tablespoons olive oil
1 onion, thinly sliced
6 cloves garlic, thinly sliced
1 pound carrots, peeled and sliced
1 pound celery, sliced
¼ cup rice vinegar
2 tablespoons brown sugar
4 cups beef broth
2 (12 fluid ounce) cans or bottles ale
1 parsnip, peeled and sliced
1 turnip, peeled and chopped
1 pound baby red potatoes, washed
¾ cup parsley, chopped
4 whole bay leaves

Steps:

  • Heat bacon grease in a large pot over medium heat.
  • Combine flour with salt and pepper. Coat beef cubes.
  • Brown meat in the bacon grease until nicely browned. Remove to a paper towel, and set aside.
  • Heat olive oil in the same pot. Cook onions, garlic, carrots, and celery over low heat. Add the vinegar and sugar. Pour in the broth and bring to a boil. Deglaze the pan by scraping off the food stuck on the bottom of the pot.
  • Return meat to pot. Pour in beer, then stir in parsnips, turnips, red potatoes, parsley, and bay leaves. Reduce heat to medium low. Cover and simmer for 90 minutes, stirring occasionally.

Nutrition Facts : Calories 918.3 calories, Carbohydrate 43.7 g, Cholesterol 166.3 mg, Fat 52.9 g, Fiber 7.2 g, Protein 56 g, SaturatedFat 18 g, Sodium 777.2 mg, Sugar 16.2 g

BEEF CHUCK STEW



Beef Chuck Stew image

Make and share this Beef Chuck Stew recipe from Food.com.

Provided by Papa D 1946-2012

Categories     Stew

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 1/2 lbs beef chuck, cut into 2-inch cubes
flour (for dredging)
4 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons Dijon mustard
2 medium onions, cut into sixths
5 garlic cloves, minced
1 (4 ounce) can tomato paste
6 cups beef broth, plus
1 cup dry red wine
2 bay leaves
4 medium potatoes, quartered and cubed
4 medium carrots, cut into 2-inch pieces
2 celery ribs, cut into 2-inch pieces
1 (28 ounce) can peeled tomatoes, lightly crushed
salt and pepper

Steps:

  • Preheat the oven to 275°F.
  • Season half the beef with salt and pepper, and then dredge in the flour. Shake off excess flour. Add olive oil to a large dutch oven over medium-high heat and brown beef cubes. Using a slotted spoon transfer the beef to a plate. Repeat with the remaining beef.
  • De glaze pan with 1 cup of broth then pour all back into broth container.
  • Melt the butter over medium-high heat; add the onions and cook, stirring until lightly browned. Add the garlic and cook, stirring, until fragrant about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute. Return the beef to the pot and add the broth and wine, and bring to a simmer.
  • Stir in Dijon mustard and add bay leaves. Season to taste with salt and pepper. Cover and transfer to the oven. Stew the meat until tender, about 1-½ hours.
  • Remove from the oven and skim the fat from the cooking liquid. Add the potatoes, carrots, celery, and the tomatoes with juice, and bring to a simmer. Stew uncovered, on top of stove, skim and stir occasionally, until liquid has thickened and the beef and vegetables are tender, about 1 hour. Remove the bay leaves, season to taste and serve.

Nutrition Facts : Calories 832.2, Fat 51.4, SaturatedFat 18.8, Cholesterol 141.3, Sodium 948.6, Carbohydrate 43.9, Fiber 7.7, Sugar 11, Protein 42.8

HARVEST BEEF STEW



Harvest Beef Stew image

This Betty's Best stew, loaded with beef and six kinds of vegetables, is certainly the best stew you'll ever bake.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h45m

Yield 8

Number Of Ingredients 12

2 lb beef stew meat, cut into 1-inch cubes
4 medium carrots, cut into 1-inch pieces
2 medium onions, cut into eighths
4 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1/3 cup uncooked quick-cooking tapioca
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 tablespoon cumin seed
1 teaspoon salt
8 ears frozen corn-on-the-cob or 1 box (9 oz) frozen whole kernel corn
8 small red potatoes, cut in half (1 lb)
2 small zucchini, thinly sliced

Steps:

  • Heat oven to 325°F. In Dutch oven, mix all ingredients except corn, potatoes and zucchini. Cover; bake 2 hours 30 minutes, stirring 2 or 3 times during the first 1 hour 30 minutes.
  • Stir in corn and potatoes. Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.
  • Stir in zucchini. Cover; let stand 10 minutes before serving.

Nutrition Facts : Calories 350, Carbohydrate 34 g, Cholesterol 70 mg, Fat 1/2, Fiber 5 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 540 mg

SUSAN'S HARVEST STEW



Susan's Harvest Stew image

Make this the day before you need it and re-heat right before serving time. Thanks to Susan Branch ("Autumn") for this wonderful recipe. On the day of serving, prepare your "serving bowl" by baking a hollowed out pumpkin (remove seeds & stringy gunk, scrape as dry as possible); rub outside with veg oil and roast for 20 minutes; fill with hot stew, set lid slightly cocked, and serve! COOKING TIME does NOT include overnight sitting.

Provided by Debber

Categories     Stew

Time 2h35m

Yield 1 big pot, 8-10 serving(s)

Number Of Ingredients 20

2 bay leaves
4 cloves
6 sprigs parsley
2 sprigs rosemary (3-inch sprigs)
3 sprigs thyme (3-inch sprigs)
orange zest
4 tablespoons oil
3 lbs beef, 1-inch cubes
2 medium onions, chopped
2 garlic cloves, minced
1 (4 ounce) can tomato paste (use half)
1/2 cup flour
3 cups beef broth
2 cups red wine (pinot noir)
3 parsnips, peeled & sliced
3 yukon gold potatoes, peeled, cubed
3 carrots, peeled & sliced
3 celery ribs, sliced
3 cups butternut squash, cubed
1 (10 -12 lb) fresh pumpkin

Steps:

  • Put bouquet garni ingredients in the center of a square of cheesecloth; set aside.
  • Pour 1 T of the oil into a hot pot (covered casserole), brown beef quickly over high heat, add more oil as needed; set beef aside.
  • In same pot, with another tablespoon of oil, cook onion until soft; add garlic & paste; stir & cook 2 minutes.
  • Sprinkle & stir flour over this, then add broth & wine; stir well to scrape up fond.
  • Add veggies, meat & bouquet garni; cover & simmer over LOW heat for about 2 hours; stir occasionally.
  • Taste & season with salt & pepper.
  • Cool; cover & chill overnight.
  • Reheat & serve as noted in description (above).

Nutrition Facts : Calories 1543.8, Fat 128.6, SaturatedFat 51.5, Cholesterol 168.6, Sodium 533.7, Carbohydrate 69, Fiber 7, Sugar 14, Protein 24.3

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