Best Harvest Beef Stew Recipes

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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

PUMPKIN HARVEST BEEF STEW



Pumpkin Harvest Beef Stew image

By the time the stew is done simmering and a batch of bread finishes baking, the house smells absolutely wonderful. -Marcia O'Neil, Cedar Crest, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 6h55m

Yield 6 servings.

Number Of Ingredients 17

1 tablespoon canola oil
1 beef top round steak (1-1/2 pounds), cut into 1-inch cubes
1-1/2 cups cubed peeled pie pumpkin or sweet potatoes
3 small red potatoes, peeled and cubed
1 cup cubed acorn squash
1 medium onion, chopped
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 bay leaves
2 garlic cloves, minced
2 teaspoons reduced-sodium beef bouillon granules
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 cup water
3 tablespoons all-purpose flour

Steps:

  • In a large skillet, heat oil over medium-high heat. Brown beef in batches; remove with a slotted spoon to a 4- or 5-qt. slow cooker. Add the pumpkin, potatoes, squash and onion. Stir in the broth, tomatoes and seasonings. Cover and cook on low for 6-8 hours or until meat is tender., Remove bay leaves. In a small bowl, mix water and flour until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until liquid is thickened.

Nutrition Facts : Calories 258 calories, Fat 6g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 479mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

HARVEST BEEF CHUCK STEW



Harvest Beef Chuck Stew image

This is the best beef stew I've ever had. The cooking times are off because it's just best to let it cook all day. It works very well in the crockpot.

Provided by Mudpupsall

Categories     Stew

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 1/2 lbs boneless beef chuck (cubed)
1 cup minced onion (optional)
3 garlic cloves (minced)
1 cup Burgundy wine (or cooking wine)
2 cups tomato sauce
1 (14 ounce) can beef broth
2 teaspoons fresh rosemary (minced)
2 bay leaves
pepper (to taste)
3 -4 large carrots (chunks)
1/2 cup celery (sliced)
1/2 cup frozen peas (thawed)
1 -2 large potato (diced)
3 tablespoons flour
1/4 cup cold water

Steps:

  • Heat oil in large pan over med-high heat.
  • Add beef and saute for five minutes, browning on both sides.
  • Remove meat from pan.
  • Add onion and garlic.
  • Saute five minutes.
  • Add wine, tomato sauce, 1 cup beef broth, rosemary, bay leaves, and pepper.
  • Bring to a boil.
  • Add beef and simmer 1 hour.
  • Add rest of broth, vegetables and simmer for at least one hour, until vegetables are tender and meat is falling apart.
  • Add the flour and water and cook five more minutes.

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

SLOW COOKER HARVEST BEEF STEW



SLOW COOKER HARVEST BEEF STEW image

Categories     Soup/Stew     Beef     Fall

Yield 8 people

Number Of Ingredients 18

1/2 cup flour
2 teaspoon meat tenderizer
12 oz. beef stew meat, cubed
2 tablespoons cooking oil
2 (14.5 oz.) cans Beef broth
1 cup water
3 cups potatoes, cubed
1 cup carrots, sliced
2 cups whole kernal corn
2 tablespoons Soy Sauce
1/4 cup steak sauce
2 tablespoons Worchestershire sauce
1 teaspoon finely chopped Garlic
1/4 teaspoon Oregano
1/2 teaspoon Basil
1/2 teaspoon Cilantro
A few drops of Liquid Smoke
8 oz. Noodles (any kind), optional

Steps:

  • Place flour and meat tenderizer in a plastic bag and shake to mix. Add meat, a few pieces at a time, shaking to coat. In a large saucepan or skillet, heat oil. Brown meat and drain. In a slow cooker, layer meat and all other ingredients, mix well. Cook on LOW for 6 hours or until the meat is tender. Optional: Add the noodles at the end and cook until tender.

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

BEEF AND HARVEST VEG STEW



Beef and harvest veg stew image

Deliciously light beef stew with butternut squash, sweet potatoes and carrots. A firm family favourite.

Provided by lala83

Time 2h30m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Preheat the oven to 180C/fan 160C/gas 4.
  • Peel and roughly chop the carrots, sweet potatoes and butternut squash into large chunks.
  • Heat the oil in a pan and brown the beef. Once browned add to casserole dish. Finely chop the onion and soften in the pan with the garlic before adding to the casserole dish.
  • Add the chopped vegetables to the casserole dish and make up 2 pints of stock with the oxo cubes. Pour over the vegetables and add the mixed herbs. (The stock should almost cover the ingredients )
  • Cover the casserole and cook in the oven for 2 hours.
  • Serve with cous cous and/or warm bread rolls.

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