Best Marges Stew Recipes

Beef Stew image

Provided by Martha Stewart

Time 2h45m

Number Of Ingredients 10

3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
1/3 cup tomato paste
3 tablespoons balsamic vinegar
2 tablespoons all-purpose flour
Coarse salt and ground pepper
1 pound medium onions (about 2), cut into 1-inch chunks
1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
1 pound carrots, cut into 1 1/2-inch lengths
6 garlic cloves, smashed
2 bay leaves

Steps:

Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.

Nutrition Facts : Calories 695 g, Fat 41 g, Fiber 5 g, Protein 48 g

MARGES' STEW image

Number Of Ingredients 19

3 TBLS flour
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic
1/4 tsp cinnamon
1-1/2 lb. lean beef chuck, 1 in cubes
1 cup beef broth
1/2 cup apple juice
6 small potatoes
2 med sweet potatoes
1 bell pepper, strips
1 red pepper
1 onion
1 can tomatoes with green chili
2 granny smith apples
1 can dark red kidney beans
2 TBLS parsley
Cheddar cheese garnish
Black olives garnish

Steps:

1. Flour, cumin, chili, garlic, cinnamon and beef in a bowl and toss. 2. Brown beef and return to the pot. Add beef broth and apple juice and simmer for 1 hour. 3. Add potatoes, bell peppers, onions, tomatoes. Simmer 30-35 mins. 4. Add apples and beans until apples become tender, approximately 15 min. Stir in parsley garnish with cheese.

Marrakesh Stew image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil
1 large red onion, diced large
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon ground allspice
4 large carrots, cut into 1-inch pieces
2 russet potatoes, peeled and cut into 1-inch pieces
1 small butternut squash, peeled, seeded, and cut into 1-inch pieces
Coarse salt and ground pepper
1 can (14.5 ounces) diced tomatoes
3 3/4 cups low-sodium vegetable broth
2 small eggplants, cut into 1-inch pieces
1 can (15.5 ounces) chickpeas, rinsed and drained
Cooked couscous (optional), for serving

Steps:

In an 8-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and cook, stirring occasionally, until soft, 5 minutes. Add cumin, cinnamon, coriander, cayenne, and allspice and cook until fragrant, 1 minute. Add carrots, potatoes, and squash and season with salt and pepper. Cook, stirring occasionally, until beginning to brown, 5 minutes. Add tomatoes and broth (vegetables should be completely covered by liquid; add water to cover, if necessary). Season with salt and pepper. Bring to a gentle simmer and cook, uncovered, 20 minutes.
Add eggplant, stir to combine, and simmer until eggplant is tender, 20 minutes. Stir in chickpeas, season to taste with salt and pepper, and cook until chickpeas are warmed through, 5 minutes. Serve stew with couscous if desired.

Nutrition Facts : Calories 212 g, Fat 3 g, Fiber 9 g, Protein 6 g