AUTUMN BEEF STEW
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
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 SLOW-COOKED BEEF STEW
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
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 - SUPERB BEEF STEW!
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
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 BEEF CRANBERRY STEW
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
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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- In a large heavy skillet or saute pan, heat 1 tablespoon of oil over medium-high heat. While the oil is heating, toss beef cubes with flour and a generous pinch of salt in a large mixing bowl.
- When the oil is hot, brown the beef cubes. To get a golden-brown crust on the beef, be sure not to crowd the pan. Depending on the size of your pan, you may need to brown the beef in batches. Transfer the browned beef cubes to a Dutch oven or other heavy, oven-safe pot.
- Add the remaining tablespoon of oil to the same pan you used to brown the beef. Add diced onion, carrots, and celery to the pan. Season with a pinch of salt, and saute over medium-high heat for 5-6 minutes, or until vegetables are starting to soften and turn lightly brown at the edges.
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5/5 (1)Calories 334 per servingTotal Time 2 hrs 45 mins
- In a large plastic bag, combine flour, salt and pepper. Add beef; shake to coat evenly. In a Dutch oven or large heavy pot, cook and stir bacon over medium-high heat until crisp. Transfer to paper towels with a slotted spoon. Add enough oil to bacon drippings to equal 2 tablespoons. Add half the beef to pot, shaking off any excess flour. Cook, stirring occasionally, until browned. Remove beef with a slotted spoon. Repeat with remaining beef.
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- Add potatoes, squash, carrots and celery. Return to boiling; reduce heat. Simmer, covered, for 15 minutes. Remove lid and simmer about 15 minutes more or until vegetables are tender and liquid is desired consistency. Remove bay leaves. Stir in parsley.
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- 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.
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- Cook bacon in stockpot over medium heat until crisp; remove with slotted spoon to paper-towel-lined plate. Brown 1/2 of Beef Stew Meat in bacon drippings over medium heat; remove from stockpot. Repeat with remaining beef; season with salt and pepper.
- Return beef and bacon to stockpot. Add soup and cider; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours.
- Add sweet potatoes and cranberries to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 20 to 30 minutes or until beef and potatoes are fork-tender.
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From poshjournal.com
5/5 (11)Category Main DishCuisine AmericanCalories 484 per serving
- Put flour, salt, and pepper in a large Ziploc bag. Place the meat in a bag with the flour and shake until well coated.
- Add the tomato paste to the pot and stir for about 30 seconds. Add red wine. Deglaze the pan by scraping up the browned bits in the bottom of the pot. Cook for about 2-3 minutes or until liquid is reduced to about 2 tablespoons.
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