QUICK AND EASY BEEF STEW
We don't eat red meat very often in our house, but every once in a while someone gets a craving for a hearty beef stew and some crusty Sourdough bread. This is my standby recipe.
Provided by Heirloom
Categories Stew
Time 25m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- In a medium mixing bowl put flour and teaspoon each salt and pepper, mix.
- Toss the beef cubes in the flour until coated.
- In a soup pot heat the olive oil over medium high heat until the oil blooms.
- Reserving the extra flour in the bowl, add the meat to the soup pot and cook until the meat is browned on all sides.
- Add carrot, onion, and potatoes to pot sprinkling the remaining flour over the veggies to coat.
- Mix the meat, veggies, and flour thoroughly and cook for 3-4 minutes, or until veggies start to soften.
- Add all three tins of beef broth and bring to a boil.
- Boil until veggies are tender, add the worcestershire sauce, season to taste with salt and pepper.
Nutrition Facts : Calories 496.2, Fat 13.8, SaturatedFat 5.6, Cholesterol 12, Sodium 20912.2, Carbohydrate 70.2, Fiber 5.1, Sugar 24.2, Protein 24.1
BASIC BEEF STEW
I know, I know, not another beef stew recipe. But, after reviewing 5 pages of beef stew recipes posted here, this does not appear to be a duplicate. It's our favorite. When I use my pressure cooker it's ready in less than an hour, and the flavor can't be beat. Note for the World Tour participants - stews are an English tradition, and typically include meat and root vegetables. English peas are also very common in British cookery.
Provided by PanNan
Categories Stew
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In large Dutch oven heat oil over medium heat.
- Add meat; brown well.
- Add onion and garlic; saute until transparent.
- Add 4 cups water (slightly less if using pressure cooker) and tomato sauce.
- Add bay leaves, thyme, salt and pepper.
- Bring to a boil; cover, reduce heat and simmer 45 minutes.
- Add carrots, potatoes and peas.
- Cover and cook 30 minutes on medium low or until vegetables are tender.
- Add corn starch slurry if sauce is too watery.
- Bring stew to a boil, stirring constantly.
- Boil 1 minute.
- Add Maggi seasoning and serve with crusty rolls.
- **Note-Time can be reduced if cooking in a pressure cooker.
- However, please check your pressure cooker instruction booklet for proper times.
- Each pressure cooker is different.
- Mine reduces time by 1/3.
- Some others reduce cooking time by 2/3.
Nutrition Facts : Calories 439.6, Fat 16.4, SaturatedFat 4.2, Cholesterol 96.8, Sodium 823.3, Carbohydrate 36.3, Fiber 7.5, Sugar 9, Protein 38.9
SIMPLE BEEF STEW
Simple and hearty beef stew I make for my family.
Provided by Laura Bloomer Wine
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium-high heat. Add meat, flour, onion, and garlic; cook and stir until browned, 10 to 15 minutes.
- Add broth, tomatoes, potatoes, celery, and carrots, then stir in Creole seasoning and basil. Bring to a simmer. Reduce heat to maintain simmer and cook, uncovered, until potatoes are soft, meat is tender, and gravy is thick, about 1 hour.
Nutrition Facts : Calories 402.7 calories, Carbohydrate 27.7 g, Cholesterol 62.6 mg, Fat 21.5 g, Fiber 4 g, Protein 24.4 g, SaturatedFat 7.1 g, Sodium 238.3 mg, Sugar 2.7 g
EASY BEEF STEW
Veggies provide a simple addition to this slow cooked beef stew - perfect for a hearty dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h15m
Yield 6
Number Of Ingredients 9
Steps:
- Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt and pepper. Cook beef in skillet about 5 minutes, stirring frequently, until brown; drain.
- Mix gravy and tomatoes in 3 1/2- to 6-quart slow cooker. Stir in beef and remaining ingredients.
- Cover and cook on low heat setting 8 to 9 hours or until vegetables and beef are tender.
Nutrition Facts : Calories 370, Carbohydrate 30 g, Cholesterol 70 mg, Fiber 4 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 780 mg
SLOW-COOKER BEEF STEW
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
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
BEEF STEW
Provided by Suzan Colón
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Mix flour, salt, and pepper in a bowl and coat each piece of beef with it. Heat olive oil or butter in a heavy pot or Dutch oven and brown the meat over moderate heat. Remove meat as necessary to brown remaining meat. Return all meat to the pot. Dissolve beef stock cube in 2 cups boiling water and add to pot with meat. Add bay leaf and garlic and bring to a boil. Lower heat, cover, and simmer slowly until the meat is tender. Add onions, carrots, and potatoes; stir to mix ingredients, and cook for 10 minutes. Add peas, and continue simmering until the meat and vegetables are tender, about 20 minutes.
SIMPLE BEEF STEW
My mother taught me how to make beef stew years ago before I became a mother myself. This is a very simple recipe anyone can make it. I did change the method for making gravy but kept everything else the same. (My mother used gravy master and corn starch). I made this last night and my two year old who is a very picky eater ate...
Provided by Christine Schnepp
Categories Beef
Time 1h
Number Of Ingredients 7
Steps:
- 1. In a large pot on the stove add a few tbsp of oil, salt and pepper and brown the stew meat on medium heat. Next add 4 cups of water and the carrots and turn heat up to high. Boil until carrots start to get soft. In the meantime peel and quarter the potatoes. Keep them large so they do not fall apart in the stew. Add 3 more cups of water and the potatoes and onions. Boil until potatoes get soft. Add two more cups of water. Add the three gravy packets to 1/4 cup of water in a cup and stir. Pour into pot. Turn heat down to low. Simmer for about 5-10 minutes. Add more salt and pepper if needed.
- 2. ***Optional: Sometimes I add 1-2 stalks of chopped celery (add the same time you add carrots) or a cup of frozen peas (add after you pour in the gravy mixture).
EASY BEEF STEW
This is a really easy recipe that I got from my mother. It is a good meal for someone who doesn't have a lot of time.
Provided by MsBaton
Categories Stew
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown and tenderize the stew meat.
- Chop the onion.
- Dice the potatoes.
- Place all the ingredients in the crockpot except the stew meat.
- Add 1/3 cup water.
- Place the stew meat on top of the rest of the ingredients in the crockpot.
- Cook on low for eight hours.
INSTANT POT® BEST BEEF STEW
This beef stew is the ultimate, hearty, melt-in-your mouth comfort food of all, and so easy to make in the Instant Pot® for a simple midweek dinner.
Provided by Fioa
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
- Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 351.7 calories, Carbohydrate 32.2 g, Cholesterol 59.1 mg, Fat 16.4 g, Fiber 4 g, Protein 20 g, SaturatedFat 7.2 g, Sodium 1320.5 mg, Sugar 4.6 g
BASIC BEEF STEW
Only 7 ingredients, no tomatoes, no soup mixes, just a crock pot. I put the meat in before work, add the veggies when I get home and have a great meal quick. I often peel the taters and put them in the fridge covered with water until its time to throw them in, cuts after work prep time.
Provided by Dawnab
Categories Stew
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a crockpot, place roast (whole) add onion, garlic and beef broth. Salt and pepper if desired.
- Cook on lo for 6-8 hours (I plug it in before I go to work).
- Remove beef, cube and return to crock pot. Add potatoes and carrots, cook for 45 minutes.
- Combine cornstarch with a little water, add and cook 15 more minutes until thickened.
- I serve with crusty bread and a salad.
Nutrition Facts : Calories 316.1, Fat 7.3, SaturatedFat 3.2, Cholesterol 74.8, Sodium 449.8, Carbohydrate 34.9, Fiber 4.3, Sugar 2.6, Protein 28.6
CLASSIC BEEF STEW
This easy beef stew recipe is my favorite. The rich beef gravy helps the hearty flavor of the potatoes and carrots to come through. It's the perfect homemade dish for a blustery winter day. -Alberta McKay, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 245 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 751mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
BEEF STEW
Food Network Kitchen's Beef Stew is a comforting slow-cooked dish filled with meat and veggies. This is a recipe you should always have on standby.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield about 4 to 6 main course servings
Number Of Ingredients 17
Steps:
- Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.
- Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)
- Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.
- Copyright 2003 Television Food Network, G.P. All rights reserved
SLOW-COOKER BASIC BEEF STEW
Found this on the Trader Joe's website and made it my own. It was my first time making a stew and it came out delicious! I know there are more extravagant beef stew recipes, but this was really easy to make. Hope you enjoy.
Provided by HappyWife313
Categories One Dish Meal
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Season flour with salt and pepper. Dredge the meat in flour.
- Heat 2 tablespoons olive oil in a skillet. Brown meat in two batches. Place browned meat in slow cooker.
- Add remaining oil (1 tbsp) to the heated skillet and cook carrots, celery, onion & potatoes for 10 minutes, stirring occasionally. Place sautéed vegetables in crock pot on top of meat.
- Pour broth (and wine if using) into skillet and stir to deglaze the pan. Pour mixture over meat and vegetables.
- Add thyme, cover and cook on the high setting for 2 hours. Drop the temperature to the low setting and continue cooking for an additional 3-4 hours, or until meat is fork tender. (The recipe stated that you could also do the entire cooking process on low for 6-8 hours -- I did the entire cooking process in 3 hours on high, which is why I listed the cooking time as 3 hours).
Nutrition Facts : Calories 354.4, Fat 12.7, SaturatedFat 3.3, Cholesterol 72.6, Sodium 372.4, Carbohydrate 30.2, Fiber 3, Sugar 3.1, Protein 30.1
CLASSIC BEEF STEW
From the inviting aroma to the hearty taste, every bite of this beef stew recipe promises warmth, comfort and satisfaction. When a pot of beef stew is simmering away on your stovetop, it's clear to everyone that a great meal is in the making.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h45m
Yield 4
Number Of Ingredients 14
Steps:
- In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
- Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
- Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
- In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.
Nutrition Facts : Calories 350, Carbohydrate 24 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 4 g, TransFat 1/2 g
MOM'S BASIC VEGETABLE BEEF STEW
This basic recipe uses simple and often used ingredients. It can be spiced up any way, but our spices we have found bring out the best flavor and they are the key to this recipe. Ground pork or ground lamb can be substituted for ground beef. It can also be cooked on the stovetop, which we do, or slow cooker. Eat as a stew or serve over rice, crushed chips or crackers, or cornbread.
Provided by PJandAngie
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Pour in enough olive oil into a large stockpot to coat the bottom; add 1 onion, carrots, garlic, red pepper flakes, Greek seasoning, rosemary, thyme, basil, Italian seasoning, bay leaf, salt, and pepper. Cook and stir onion mixture over medium heat until onion is softened and lightly browned, about 15 minutes.
- Pour diced tomatoes over onion mixture; add ground beef, breaking apart with a wooden spoon and stir. Bring liquid to a boil and cook until ground beef is cooked through and carrots are tender, about 10 minutes.
- Stir potatoes, remaining onion, and celery into tomato mixture and cook until potatoes are tender, 15 to 20 minutes. Remove stockpot from heat and let sit, 20 to 30 minutes.
Nutrition Facts : Calories 278.7 calories, Carbohydrate 31.3 g, Cholesterol 34.8 mg, Fat 10.8 g, Fiber 5.4 g, Protein 13.5 g, SaturatedFat 3.8 g, Sodium 279.2 mg, Sugar 7.6 g
BEEF STEW
You can make this beef stew in the oven or a slow cooker. Either way, in two simple steps, you will have a warming, wholesome, and wonderfully flavorful meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 2h45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
- Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.
Nutrition Facts : Calories 695 g, Fat 41 g, Fiber 5 g, Protein 48 g
SLOW COOKER BEEF STEW
This easy slow cooker beef stew recipe made with potatoes, carrots, celery, broth, herbs, and spices is hearty and comforting. You won't be slow to say 'yum'!
Provided by BUCHKO
Categories Beef Stew
Time 4h20m
Yield 6
Number Of Ingredients 13
Steps:
- Place meat in slow cooker.
- Mix flour, salt, and pepper together in a small bowl. Pour over meat, and stir until meat is coated.
- Add beef broth, carrots, potatoes, onion, celery, Worcestershire sauce, paprika, garlic, and bay leave; stir to combine.
- Cover, and cook until beef is tender enough to cut with a spoon, on Low for 8 to 12 hours, or on High for 4 to 6 hours.
Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g
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