Best Winter Beef Stew Recipes

WINTER VEGETABLE-BEEF STEW

Steps:

• In 4-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Cook beef in oil 15 minutes, stirring occasionally, until browned. Remove beef to bowl; cover to keep warm.
• In Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring occasionally, until tender. Return beef to Dutch oven. Sprinkle with flour; cook and stir 1 minute. Add wine; cook 1 minute, scraping to loosen any browned bits from bottom of pan. Stir in broth, carrots, parsnips, potatoes, bay leaves, thyme, salt and pepper.
• Heat to boiling; reduce heat. Cover; simmer about 40 minutes, stirring occasionally, until vegetables are tender. Remove bay leaves before serving.

BEEF STEW WITH WINTER VEGETABLES

Steps:

• In a large bowl, toss beef with flour; season with salt and pepper. In a large (at least 7-quart) Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Working in two batches, shake off excess flour, and sear beef on all sides until browned, 8 to 10 minutes (use more oil for second batch, if needed). Transfer beef to a plate, and set aside (reserve pot).
• Add onion, celery, and garlic to pot; cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomato paste, and cook, stirring, until slightly darkened, 1 to 2 minutes. Add wine, and cook, scraping up browned bits from bottom of pot, until liquid is reduced by half, 2 to 3 minutes.
• Return browned beef to pot. Stir in tomatoes, thyme, bay leaves, and 8 cups water. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, stirring occasionally, 2 hours. (If liquid reduces too quickly, add a little more water.)
• With tongs or a slotted spoon, transfer beef to a large bowl. Pass remaining contents of pot through a fine-mesh sieve into another bowl; discard solids. Return beef and strained liquid to pot; stir in winter vegetables. Simmer over medium-low, partially covered, until beef and vegetables are fork-tender, 1 to 1 1/2 hours more, stirring occasionally.

WINTER VEGETABLE BEEF STEW

Steps:

• Pour dressing over stew meat in resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. to marinate.
• Cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Use slotted spoon to remove bacon from pan, reserving drippings in pan; drain bacon on paper towels.
• Add mushrooms and onions to reserved drippings; cook on medium-high heat 10 min. or until tender, stirring occasionally. Remove stew meat from marinade; add to saucepan with carrots, potatoes, tomatoes, broth and bacon. Discard bag and marinade.
• Bring stew to boil, stirring occasionally; cover. Simmer on low heat 1-1/2 hours or until beef is done and stew is thickened, stirring occasionally and uncovering for the last 15 min.

BEEF STEW WITH WINTER ROOT VEGETABLES

Steps:

• Cook bacon in medium pot over medium high heat until brown and crisp, about 6 or so minutes.
• Remove bacon using a slotted spoon to a paper towel, to drain.
• Pour off all but 1/4 cup of the drippings from the pot and remove from heat.
• Place beef in large bowl.
• Sprinkle with flour, salt and pepper.
• Toss to coat.
• Heat reserved drippings in pot over high heat.
• Working in batches, add beef and brown well.
• Adding oil by tablespoon as needed.
• Transfer beef to crock pot after each batch until finished.
• Heat 4 tablespoons oil in the same pot over high heat.
• Add onions and garlic: saute 5 minutes.
• Add vinegar and sugar; stir for 2 minutes.
• Add broth; bring to a boil, scraping up browned bits.
• Add broth mixture to crock pot.
• Add bacon and remaining ingredients to crock pot.
• Set crock pot for 5-6 hours and let it cook!
• Season with salt and pepper before serving.

WINTER BEEF STEW

Steps:

• In a Dutch oven, cook meat and chopped onion in oil over medium-high heat until meat is browned on all sides. Add garlic; cook 1 minute longer. Drain. Add the potatoes, carrots, quartered onions and mushrooms. , In a small bowl, combine the broth, apple juice, tomato paste, parsley, bay leaves, salt, thyme and pepper. Pour over meat., Cover and bake at 325° for 2 hours. Stir. Bake, uncovered, for 30-45 minutes longer or until stew reaches desired thickness. Discard bay leaves; sprinkle with bacon.

HEARTY WINTER VEGETABLE AND BEEF STEW (CROCK-POT)

Steps:

• Chop up potatoes, parsnips, turnips and carrots into 1 inch cubes. Don't chop them too small - you want big chunky veggies. (if you want, you can also add sweet potatoes or yams too!).
• Put the chopped potatoes, parsnips, turnips and carrots into the bottom of your crockpot, in that order.
• Chop up the beef into approximately 1 inch cubes, and then put it on top of the veggies.
• Squirt some Worcestershire sauce on top of the beef, and then sprinkle the steak spice and crushed garlic over top.
• Chop the onion into big chunks - do not separate the layers - and put them over top of the beef.
• Next cut up the green beans and celery into 1 inch long pieces, and put them on top of the onion.
• Throw the button mushrooms on the top (or you can use large mushrooms cut in half).
• Now mix the two cans of cream of mushroom soup and the 1/2 cup beef or vegetable broth together and dump it over top of the layers.
• Lastly, I put aluminum foil over top of my crockpot, and then the lid because my lid doesn't fit tightly. If you want this to cook up nicely, you don't want to let any of the heat out.
• Cook on low for approximately 6-8 hours.
• Before you eat, ladle out the liquid and put into a pot with the gravy thickener and make a gravy base for the stew (otherwise it will be more soupy).
• While you're making the gravy, throw the frozen peas into the crockpot and stir it up.
• When the gravy is ready, pour it back into the crockpot, stir it all up, and it's ready to be eaten!

WINTER BEEF STEW WITH APRICOTS AND PRUNES

Steps:

• In 6 quart electric slow cooker, mix together beer, brandy, Worcestershire sauce, marmalade, cinnamon, nutmeg, ginger, salt, pepper and flour.
• Reserve 1/2 to 3/4 c of this beer mixture.
• To the mixture remaining in slow cooker, add the potatoes, sweet potatoes, onions, carrots, apricots and prunes.
• Mix well.
• Cut the beef in half horizontally so you end up with two pieces, each about 1 and 1/2" thick.
• Add to slow cooker.
• evenly pour the reserved beer mixture over the top.
• Cover and cook on the low heat setting 10-11 hoursor until the beef and potatoes are tender, stirring once during the cooking time if possible.
• Taste and season with more cinnamon and nutmeg if desired.

PERFECT WINTER BEEF STEW

Steps:

• Place dressing and meat in large resealable plastic bag. Refrigerate 30 minutes to marinate. Meanwhile, cook bacon in large saucepan on medium heat 5 minutes, or until crisp. Remove bacon from saucepan: drain.
• Add onions and mushrooms; cook on medium-high heat 10 minutes., or until softened. remove meat from marinade; discard marinade. add meat, carrots, potatoes, tomatoes with their liquid, the broth and bacon to saucepan. Bring to boil, stirring occasionally. Reduce hear to low; cover and simmer 1 hour and 15 minutes.
• Simmer uncovered, 15 minutes or until meat is tender and sauce is thickened, stirring occasionally.

A WINTER'S WALK BEEF AND CARROT STEW WITH HERB CRUSTED DUMPLINGS

Steps:

• BEEF AND CARROT STEW:.
• Toss the meat in the flour that has been seasoned with salt and pepper.
• Fry the meat in the butter (over a medium to high heat) in a large roomy frying pan or skillet until browned, turning constantly.
• Remove the sealed browned meat and set aside.
• Add the onions, garlic and carrots (and optional vegetables) to the same pan and fry for 5 to 7 minutes or until golden and coloured.
• Put the meat in to a suitable sized oven proof casserole dish or dutch oven, such as a Le Creuset. Add the fried vegetables, tinned chopped tomatoes and the beef stock - mix well, cover with a lid and place into a pre-heated oven 170C/325F/Gas Mark 3 for 2 hours.
• Twenty minutes before the end of the 2 hours cooking time, take the stew out of the oven, remove the lid and add the dumplings, drop them on top of the stew. Do NOT replace the lid, continue to bake uncovered for a further 20 to 25 minutes or until dumplings have risen and are crusty, crispy and golden brown.
• Serve immediately with steamed cabbage, greens and baby potatoes.
• DUMPLINGS:.
• Mix the flour with the salt, pepper and herbs in a mixing bowl.
• Stir in the suet or grated frozen butter and then add water VERY carefully and slowly - mixing in between, until the dumpling dough is soft, but not sticky.
• Shape the dough into 8 round dumplings, and drop them on top of the beef stew 20 minutes before the end of the cooking time.

BEEF STEW WITH WINTER VEGETABLES

Steps:

• In a resealable bag, Combine the beef, wine, garlic, thyme, cinnamon and pepper.
• Seal and marinate in the refrigerator over night.
• The next day, Preheat the oven to 325 degrees.
• Pleace the meat mixture, broth, onions and tomatoes,with juice,in a dutch oven.
• Place over high and bring to boil.
• Cover, and PLACE IN OVEN.
• Bake 1 hour.
• Stir in squash, cover and bake for 1 1/2 hours.
• Remove from oven, and stir in the spinach until it is wilted.
• Serve.

MUFFIN-TOPPED WINTER BEEF STEW

Steps:

• Heat oven to 150C/fan 130C/gas 2. Toss the beef in seasoned flour. Heat the oil in a large flameproof casserole. Fry the beef over a high heat until browned all over - it's easiest to do this in batches. Remove with a slotted spoon and set aside.
• Add 2 tbsp water and the onion to the pan, stir well over a medium heat, scraping up the crusty bits from the bottom of the pan. Lower the heat and fry gently for 10 mins, stirring occasionally until the onions have softened.
• Tip in the carrots, parsnips and bay leaf, then fry for 2 mins more. Return the beef to the pan, stir in the tomato paste, wine if using, and stock, then bring to the boil. Cover and cook in the oven for 1¾-2 hrs until the meat is tender. Can be made up to 2 days ahead or frozen for up to 1 month. Defrost thoroughly in the fridge before topping and baking. Take out of the oven and increase the temperature to 190C/fan 170C/gas 5.
• To make the topping, sieve the flour and baking powder into a bowl and add half the cheese. Mix olive oil and milk, then stir into the flour to make a soft, slightly sticky dough. Add more milk, if necessary. Spoon the dough over the meat and vegetables, sprinkle with the remaining cheese and bake for about 15 mins until golden, risen and cooked through.

BEEF STEW WITH WINTER VEGETABLES

Steps:

• Cut beef into 1-1/2-inch (4 cm) cubes; pat dry with paper towel. In heavy saucepan, heat oil and butter; brown meat one layer at a time. (For a rich tasty stew, it's important to brown meat well at this stage.) When all meat is browned, set aside. Melt more butter in saucepan if necessary and saut?nion until tender and golden. Stir in flour; continue cooking over medium heat until flour is golden. Return meat to saucepan; add seasonings (pepper, bay leaf, thyme and marjoram) and stock. Using wooden spoon, scrape up all browned bits from bottom of pan. Simmer, partially covered, until beef is tender, about 1-1/2 hours. Either cool and refrigerate overnight to allow flavours to mellow, or proceed with vegetables. Peel potatoes, onions, carrots, rutabaga and parsnips. Leave potatoes whole; cut a shallow X in root end of each onion. Cut carrots, rutabaga and parsnips into finger-length sticks. Chop tomatoes coarsely. Add vegetables to stew and cook, covered, at moderate simmer until all ingredients are tender, about 30 to 40 minutes. Add peas; simmer 5 more minutes. Taste, adding more seasoning or liquid if necessary. Sprinkle with parsley and serve.

WINTER BEEF AND VEGETABLE STEW

Steps:

• Cut the London broil up into small bite sized pieces - just before finishing cutting the broil - place the oil into the stew pot and put on medium heat. Place the broil into the stew pot and sear the outside of the meat till brown - stirring occasionally.
• Dice up your onion into "hearty" pieces as well as the carrots and cut up the celery into smaller pieces and place in the pot with the browning meat. Let the vegetables and meat simmer together until onions are starting to turn translucent and the 1/4 - 1/2 tsp. of fresh diced garlic and the two envelopes of onion soup mix. 1 cup of water can be added at this time to the pot continuing to stir occasionally.
• Cut up potato into large bite sized pieces and add them at this time. Let this simmer while opening the cans of the remaining vegetables. Keep all juices with the vegetables EXCEPT for the green beans and lima beans..
• Start putting in the canned vegetables including the juice for the corn, peas, diced tomatoes - drain the juice from the green beans and lima beans and pour those in as well. Stir well.
• Now you can put in the tomato juice and an extra cup of water - amount of water varies depending on how "juicy" you like your stews this will be pretty thick by the end of the time. Salt & Pepper to taste
• Let simmer for 2-3 hours on medium heat or until potatoes/carrots and celery are soft and tender to the fork. 45 minutes before serving if you like cabbage it can be added at this time.

PERFECT WINTER BEEF STEW

Steps:

• POUR dressing over meat in large resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. to marinate. Meanwhile, cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Remove bacon from saucepan; drain drippings. ADD mushrooms and onions to same saucepan; cook on medium-high heat 10 min. or until tender, stirring occasionally. Remove meat from marinade; discard marinade. Add meat, carrots, potatoes, tomatoes, broth and bacon to saucepan; stir. BRING to boil, stirring occasionally. Reduce heat to low; cover and simmer 1 hour 15 min. Uncover; simmer an additional 15 min. or until meat is cooked through and sauce is thickened, stirring occasionally.

WINTER STEW WITH LEAN BEEF, BEANS, AND VEGGIES

Steps:

• Preheat oven to 325.
• Heat 1 teaspoon oil over medium-high heat in a heavy-bottom Dutch oven coated with cooking spray.
• Saute onions and garlic for 5-7 minutes or until browned. Remove from pan.
• Add 1 teaspoon oil to pan; cook stew meat in pan without crowding for 6-8 minutes until browned; set aside meat.
• Add wine to pan and bring to a boil, scraping any browned bits on bottom of pan.
• Stir in remaining ingredients, including meat, and bring to a low boil. Cover and bake stew in the preheated oven for 1.5 hours or until beef is fork tender. Remove bay leaf before serving.

BEEF STEW WITH WINTER ROOT VGETABLES

Steps:

• Cook bacon in large pot over medium high heat until brown and crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels, Pour off all but 1/4 cup drippings from pot. Place beef in large bowl. Sprinkle with flour, salt and pepper and toss to coat. Heat reserved drippins in pot over high heat. Working in batches, add beef and brown well, adding oil by talespoonfuls as needed about 5 minutes per batch. Transfer beef to large bowl. Heat 4 tablespoons oil in same pot over hight heat. Add onions and garlic; saute 5 minutes. Add vinegar and sugar; stir 2 minutes. Add broth; bring to a boil, scraping up browned bits. Return beef to pot. Add bacon and all remaining ingredients. Reduce heat to medium, cover and simmer until meat is tender, stirring occasionally, about 1 1/2 hours. Season with salt and pepper.

BEEF STEW WITH WINTER ROOT VEGETABLES

Steps:

• Cook bacon in large pot over medium-high heat until brown and crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels. Pour off all but 1/4 cup drippings from pot. Place beef in large bowl. Sprinkle with flour, salt and pepper and toss to coat. Heat reserved drippings in pot over high heat. Working in batches, add beef and brown well, adding oil by tablespoonfuls as needed, about 5 minutes per batch. Transfer beef to large bowl. Heat 4 tablespoons oil in same pot over high heat. Add onions and garlic; saute 5 minutes. Add vinegar and sugar; stir 2 minutes. Add broth; bring to boil, scraping up browned bits. Return beef to pot. Add bacon and all remaining ingredients. Reduce heat to medium, cover and simmer until meat is tender, stirring occasionally, about 1 1/2 hours. Season with salt and pepper. (Can be made 1 day ahead. Chill uncovered until cold, then cover and refrigerate. Rewarm over low heat before serving.)

WINTER BEEF STEW

Steps:

• Trim excess fat from meat and cut into even 1 inch chunks.
• Place dressing and beef in large ziplock bag.
• Refrigerate 30 minutes.
• Cook bacon in large pot on medium heat 5 minutes until crisp.
• Remove bacon from pot using slotted spoon.
• Discard excess bacon fat.
• Add onion and mushrooms to pot.
• Cook over medium heat 10 minutes.
• Remove beef from marinade.
• Discard marinade.
• Add beef, carrots, potatoes, tomatoes with liquid, broth and bacon to pot.
• Bring to a boil, stirring constantly.
• Reduce heat to low.
• Cover and simmer 1 1/4 hours.
• Uncover.
• Continue to simmer for 15 minutes or until meat is tender and sauce is thickened, stirring constantly.

BEEF STEW WITH ROASTED WINTER VEGETABLES

Steps:

• Preheat oven to 425 degrees F. Toss vegetables and onion with 1 tablespoon olive oil on large baking sheet. Roast 20 minutes or until vegetables are golden.
• Meanwhile, cook and stir beef in remaining 1 tablespoon olive oil in large skillet on medium-high heat 5 minutes or until beef is browned. Add roasted vegetables, chicken broth, bay leaves, thyme, pepper, salt and wine. Bring to boil. Reduce heat to low; simmer 10 minutes or until sauce is slightly thickened. Remove bay leaves from stew before serving. Serve stew over mashed potatoes.