Best Smiths Hearty Beef Stew Recipes

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CLASSIC, HEARTY BEEF STEW



Classic, Hearty Beef Stew image

This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!

Provided by Matthew Francis

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h35m

Yield 8

Number Of Ingredients 20

1 (2 pound) boneless beef round steak, cut into 1-inch cubes
kosher salt and cracked black pepper to taste
¼ cup all-purpose flour
1 tablespoon smoked paprika
1 tablespoon canola oil
3 cups chopped onion
6 cloves garlic, minced
4 tablespoons tomato paste
2 cups dry red wine
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon herbes de Provence
3 bay leaves
2 cups beef broth, or more as needed
1 tablespoon Worcestershire sauce
3 cups chopped carrots
3 cups cubed Yukon Gold potatoes
1 cup fresh peas
1 ½ teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
  • Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
  • Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
  • Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
  • Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
  • Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g

CLASSIC BEEF STEW



Classic Beef Stew image

Aromatic and satisfying, a comforting bowl of beef stew always hits the mark on extra chilly nights. Here, seared pieces of marbled beef simmer away until fall-apart-tender in broth, with punchy aromatics added to it like tomato paste, Worcestershire sauce, red wine, and fire-roasted tomatoes for a subtle smokiness.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 3h25m

Number Of Ingredients 14

2 pounds beef chuck (preferably grass-fed), cut into 2-inch pieces
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dusting
3 tablespoons extra-virgin olive oil
10 ounces frozen pearl onions, thawed, drained, and patted dry
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
3/4 cup dry red wine, such as Cabernet Sauvignon
2 cups low-sodium chicken broth
1 can (14.5 ounces) fire-roasted diced tomatoes
4 carrots (8 ounces), peeled and cut into 1 1/2-inch pieces
3 Yukon Gold potatoes (1 pound), peeled and cut into 1 1/2-inch pieces
1 cup frozen peas (optional)
Chopped fresh parsley leaves, for serving

Steps:

  • Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
  • Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
  • Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
  • Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through.
  • Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.

THE BEST BEEF STEW



The Best Beef Stew image

Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 19

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon salt, divided
6 tablespoons all-purpose flour, divided
1/2 teaspoon smoked paprika
1 tablespoon canola oil
3 tablespoons tomato paste
2 teaspoons herbes de Provence
2 garlic cloves, minced
2 cups dry red wine
2 cups beef broth
1-1/2 teaspoons minced fresh rosemary, divided
2 bay leaves
3 cups cubed peeled potatoes
3 cups coarsely chopped onions (about 2 large)
2 cups sliced carrots
2 tablespoons cold water
2 tablespoons balsamic or red wine vinegar
1 cup fresh or frozen peas
Additional fresh rosemary, optional

Steps:

  • In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

SLOW-COOKER BEEF STEW



Slow-Cooker Beef Stew image

When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1-1/2 pounds potatoes, peeled and cubed
6 medium carrots, cut into 1-inch lengths
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
3 tablespoons all-purpose flour
1-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon browning sauce, optional
Minced fresh thyme

Steps:

  • Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

SMITH'S HEARTY BEEF STEW



Smith's Hearty Beef Stew image

This is a twist to my Uncle Buds Beef stew recipe. My family loves this recipe and hope yours does too.

Provided by Sebrina Smith @sebrina256-4106

Categories     Beef Soups

Number Of Ingredients 16

1/4 cup(s) flour
2 pound(s) beef stew meat
1 teaspoon(s) salt
1 teaspoon(s) pepper
2 tablespoon(s) vegtable oil
32 ounce(s) beef stock
32 ounce(s) beef broth
1 large can(s) rotel diced tomato's and peppers (can substitute diced tomato's for no kick)
1/2 teaspoon(s) baking soda
5 medium potatoes cut into large chunks
1 bag(s) peeled baby carrots
3 medium onions cut into large chunks
1 package(s) dry french soup mix
1 can(s) cream of mushroom
1 tablespoon(s) beef better than bullion
1 teaspoon(s) seasoning salt

Steps:

  • Add oil to stew pot and heat on stove at medium high heat
  • Mix flour, salt, pepper
  • Add stew meat to flour mixture to coat meat well.
  • Transfer meat to hot oil in stew pot and sear well on all sides. Meat does not need to be cooked done just well seared.
  • Add beef stock and broth to same pot after meat is seared. Then add Rotel and bring to a boil. Boil for 30 minutes on medium high heat.
  • Add potato's, onions, and carrots to pot.
  • With mixture lightly boiling add 1/2 teaspoon baking soda and stir. Let fizz die out and add French onion soup packet and mushroom soup. Stir well
  • Add beef flavor Better than Bullion and seasoning salt. Stir. Turn down heat to low for 1hour. Stir occasionally to prevent sticking to the bottom

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