Best Meat N Potato Stew Recipes
SOUTHWESTERN MEAT AND POTATO STEW
Meet the Cook: Even before it got cold outside last fall, my husband had asked me to make this stew twice. In fact, here at home, our name for it is "Tom's Favorite Stew". We're the parents of two children - a 9-year-old boy and 8-year-old girl. -Linda Schwarz, Bertrand, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add 3/4 cup water, vegetables, salsa, salt if desired, cumin, garlic powder and pepper. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours. , Combine flour and remaining water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 403 calories, Fat 12g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 304mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 6g fiber), Protein 34g protein. Diabetic Exchanges
MEAT 'N' POTATO STEW
My sons are real meat-and-potatoes men, so they request this recipe quite often. The addition of pork adds a tempting taste twist. - Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a skillet, cook beef and pork over medium heat until no longer pink; drain. Add the broth, potatoes, tomatoes, onion, ketchup, Worcestershire sauce, lemon juice and vinegar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add the corn, hot pepper sauce, salt and pepper. Simmer for 10 minutes, stirring occasionally.
Nutrition Facts :
BEEF STEW WITH POTATOES
This beef stew with potatoes is quick, easy, and delicious...can't get better than that!
Provided by nanowmoudi1
Categories Soups, Stews and Chili Recipes Stews Beef
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
- Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
- Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
- Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 42.8 g, Cholesterol 59.1 mg, Fat 28.5 g, Fiber 5.7 g, Protein 19.4 g, SaturatedFat 8.7 g, Sodium 128.6 mg, Sugar 5 g
SIMPLICITY ITSELF MEAT AND POTATO STEW
This is based on a recipe my mother used to make for us all the time when I was growing up. It would seem to be too simple to be good but it isn't. It can be made with any red meat, either pork, beef or lamb.
Provided by Tiomarrano
Categories Stew
Time 56m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Use large skillet, electric skillet, or dutch oven to prepare this dish.
- Cut meat into bite sized chunks. Set aside.
- Dice onion; set aside.
- Peel and chop garlic; set aside.
- Peel potatoes (if you are going to peel them) and set aside in water so they don't turn color.
- Have spices out and ready to measure with measuring spoon.
- In large skillet (or dutch oven), heat cooking oil to good and hot.
- Add chopped garlic to oil -- let fry for half a minute.
- Add diced onions; let fry with pan covered for two to three minutes, stirring occasionally with spatula so it doesn't burn.
- Add cubes of meat to hot oil with the onion and garlic. Fry all together until meat is lightly browned and mixed with onion for flavor.
- While meat is browning, slice the potatoes over the top of the cooking meat and onions.
- Mix around potato into meat/onion mixture to coat potato with flavored drippings.
- Add bouillon granules, spices and water. (personally, I think a fair amount of black pepper makes this dish even better, but that is only my taste, may not be yours).
- Turn up heat on potatoes, water, bouillon and spices and cover until it all comes back to a boil.
- Once boils reduce heat to medium low and cover leaving cooking heat between simmer and medium.
- Let cook covered for approximately 20 minutes to half hour, or until potatoes get soft.
- Once during cooking open lid and flip potatoes so they cook on both sides. This step is optional.
- This will all cook down into a nice stew.
- Right at end, chop about half the softened potatoes up so they will break down faster to form the gravy. Leave the other half in chunks.
- Stew is now ready for final taste test (adjustment of spicing).
- If the stew isn't quite thick enough, mix some corn starch (two tablespoons) into very cold water (1/2 cup).
- Turn up heat under stew until stew begins to boil.
- Thicken corn starch using flat side of spatula to mix the corn starch into every corner of the liquid and evenly distribute potatoes and meat throughout resulting gravy.
- If too bland, add a little more bouillon granules, pepper or garlic powder as needed.
- Immediately reduce heat to warm setting and keep on low simmer until ready to serve.
- Serving suggestion: accompany stew with a nice side salad, and/it is good simply with buttered bread.
Nutrition Facts : Calories 291.9, Fat 7.4, SaturatedFat 2.5, Cholesterol 63.8, Sodium 569.8, Carbohydrate 30.9, Fiber 4.1, Sugar 2.8, Protein 25.1
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