Autumn Beef Stew Food

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AUTUMN SLOW-COOKED BEEF STEW



Autumn Slow-Cooked Beef Stew image

If any dish could taste like a holiday, it's this one with beef, pears, walnuts and sweet dried apricots. We recommend a leafy salad and rolls to complete the masterpiece. -Amy Dodson, Durango, Colorado

Provided by Taste of Home

Categories     Dinner

Time 6h35m

Yield 8 servings.

Number Of Ingredients 18

2 pounds boneless beef chuck roast, cubed
1/2 teaspoon garlic salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 cups dry red wine or reduced-sodium beef broth
1 cup reduced-sodium beef broth
4 garlic cloves, minced
1 teaspoon rubbed sage
1 teaspoon dried thyme
1/2 teaspoon salt
2-1/2 pounds small red potatoes (about 20)
4 medium carrots, cut into 1-inch pieces
1 large onion, halved and sliced
2 medium pears, quartered
1 cup walnut halves
1 cup dried apricots
2 tablespoons cornstarch
3 tablespoons cold water

Steps:

  • Sprinkle beef with garlic salt and pepper. In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon; transfer to a 6-qt. slow cooker., In a large bowl, combine wine, broth, garlic, sage, thyme and salt; pour over beef. Top with potatoes, carrots, onion, pears, walnuts and apricots. Cook, covered, on low 6-8 hours or until meat is tender; skim fat., In a small bowl, mix cornstarch and water until smooth; gradually stir into stew. Cook, covered, on high until sauce is thickened, 20-30 minutes.

Nutrition Facts : Calories 522 calories, Fat 23g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 394mg sodium, Carbohydrate 51g carbohydrate (17g sugars, Fiber 8g fiber), Protein 29g protein.

AUTUMN BEEF STEW



Autumn Beef Stew image

Let the aroma of this savory supper welcome you home after work. Chock-full of tender beef, hearty potatoes and colorful carrots, this down-home dinner is a staple at Margaret Shauers' kitchen in Great Bend, Kansas.

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 8 servings.

Number Of Ingredients 12

12 small red potatoes, halved
1 pound carrots, cut into 1-inch pieces
1 large onion, cut into wedges
2 pounds beef stew meat, cut into 1-inch cubes
1/3 cup butter
1 tablespoon all-purpose flour
1 cup water
1 teaspoon salt
1 teaspoon dried parsley flakes
1/2 teaspoon celery seed
1/2 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

  • Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon., Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.

Nutrition Facts : Calories 366 calories, Fat 16g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 436mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

AUTUMN - SUPERB BEEF STEW!



AUTUMN - SUPERB BEEF STEW! image

Hi cooks, it was a day of cool weather, and I wanted to make something while I was raking leaves. I wanted to fix a one meal deal. I had about 2 pounds of beef stew meat in the refrigerator, so---yes, you are right, BEEF STEW, I had everything I needed in my pantry to make a AUTUMN SUPERB BEEF STEW. This stew will make about 6...

Provided by Bobby (*_*)

Categories     Other Main Dishes

Time 9h45m

Number Of Ingredients 15

2 lb beef stew meat
8 medium russet potatoes, washed and large chopped
3 can(s) 14-oz each, beef broth
2 medium white onion, peeled and larger chopped
1 bag(s) 16-oz carrots, washed, peeled and large chopped
4-5 celery ribs, washed, trimmed and large chopped
8-oz box fresh mushroom, sliced, washed and chopped
1 can(s) 14.5-oz diced tomatoes with basil, garlic and oregano, undrained
1 can(s) 15-oz tomato sauce
2 dried bay leaves, whole
3-4 sprig(s) (trigs) fresh thyme
2 tsp coarse black pepper
1 Tbsp kosher salt
4 Tbsp all purpose flour
1/2 c water

Steps:

  • 1. PLEASE NOTE: You will need a 6 to 6-1/2 quart slow cooker, or, a large pot.
  • 2. Get all your ingredients together.
  • 3. Place the beef stew meat in the crock pot along with 3 cans of the beef broth
  • 4. Wash the potatoes..
  • 5. slices the potatoes in half length-wise, then cut the potatoes in large chuck,
  • 6. Place the potatoes on top of the stew meat.
  • 7. Take carrots and wash them, then chop in large chucks. Place carrots on top of potatoes.
  • 8. take the celery, wash and trimmed.
  • 9. Split the celery down the middle.
  • 10. Chop in large chucks. Take the celery and place on top of carrots.
  • 11. Take the mushrooms and wash them.
  • 12. Chop the mushrooms in large pieces. Place on top of celery.
  • 13. Take the white onions, peel and cut into half. Then cut into large chucks. Place the onions on top of the mushrooms.
  • 14. Take the thyme, salt and pepper and place in stew. NOTE: you can take a sprig of thyme and a slotted spoon and take the thyme and pull it thru the slotted spoon.
  • 15. Take diced tomatoes and tomatoes sauce and pour on the top of the stew mixture.
  • 16. Take the bay leaves and place in the stew.
  • 17. Cook on high for 4 hours. Stirring occasionally. Turn down to low for 5 hours or until meat and vegetables are tender.
  • 18. About 30 to 45 minutes before serving, mix 4 tbsp of all-purpose flour and 1/2 cup of water together, until smooth. Pour into stew mixture a little at a time. You may not need all of the mixture, depends on how thick you want it. NOTE: REMOVE THE BAY LEAVES AT THIS TIME!!!
  • 19. I used a crusty french bread with butter, garlic and parsley. This is a great meal. You could also make a salad with this. ENJOY!!!

AUTUMN STEW



Autumn Stew image

This is an excellent tried-and-true soup recipe that I've used repeatedly through the years. It is one of my favorites from "Betty Crocker's Recipe Card Library", which I've had since I began cooking in 1973. This one works equally as well in the crock pot (cook on low till vegetables are tender).

Provided by Fauve

Categories     Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb ground beef
1 cup chopped onion
3 cups water
1 (28 ounce) can tomatoes (with liquid)
1 cup cut-up carrot
1 cup diced celery
1 1/2 cups cubed pared potatoes
2 teaspoons salt
1 teaspoon brown bouquet sauce
1/4 teaspoon pepper
1 -2 bay leaf
1/8 teaspoon basil

Steps:

  • In a large saucepan, cook and stir meat until brown.
  • Drain off fat.
  • Cook and stir onions with meat until onions are tender, almost 5 minutes.
  • Stir in all remaining ingredients; heat to boiling.
  • Reduce heat; cover and simmer at least 40 minutes or till vegetables are tender.

Nutrition Facts : Calories 236.8, Fat 11.7, SaturatedFat 4.5, Cholesterol 51.4, Sodium 863.3, Carbohydrate 16.8, Fiber 3.6, Sugar 6.1, Protein 16.5

AUTUMN BEEF CRANBERRY STEW



Autumn Beef Cranberry Stew image

Cranberries are not just for turkey! I love red meat and cranberries, it cuts the richness and livens the flavor. they are often used with game meat, and it works just as well with beef. This came from october 07 cooking light. Serving size is 3/4 c stew, 3/4 c noodles.

Provided by MarraMamba

Categories     Stew

Time 2h50m

Yield 10 serving(s)

Number Of Ingredients 16

1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 (3 lb) boneless chuck roast, trimmed and cut into 2-inch cubes
cooking spray
1 cup chopped onion
1 cup reduced-sodium fat-free beef broth
2 bay leaves
1 (12 ounce) Guinness stout
1 (10 ounce) package frozen pearl onions, thawed
1 (8 ounce) package button mushrooms, quartered
1/4 cup water
2 tablespoons all-purpose flour
3/4 cup whole berry cranberry sauce
8 cups cooked egg noodles (about 1 pound)
chopped fresh thyme (optional)

Steps:

  • Combine first 3 ingredients in a small bowl; sprinkle over beef.
  • Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 6 minutes, turning to brown on all sides.
  • Add chopped onion, broth, bay leaves, and stout; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender, stirring occasionally.
  • Stir in pearl onions and mushrooms; cook, covered, 15 minutes, stirring occasionally.
  • Combine 1/4 cup water and flour in a small bowl. Add flour mixture and cranberry sauce to pan. Cook 5 minutes. Discard bay leaves.
  • Serve with noodles. Garnish with fresh thyme, if desired.

Nutrition Facts : Calories 759.8, Fat 29.4, SaturatedFat 11.3, Cholesterol 131, Sodium 230.2, Carbohydrate 61, Fiber 2.8, Sugar 10.5, Protein 34.1

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