HARVEST VEGETABLE BEEF STEW
Here's a hearty beef and vegetable stew that's perfect for cooking all your harvested vegetables from the garden using a slow cooker to cook it all day for a great meal that's ready to go come dinner time.
Provided by Patti Estep
Categories Dinner Recipes
Time 7h10m
Number Of Ingredients 14
Steps:
- In a large slow cooker combine all vegetables.
- Place beef cubes on top.
- Place a rubber band around the thyme and place on top of beef.
- Cook on low for 4-5 hours
- Add tomato paste and stir.
- Cook for an addition hour, then serve
Nutrition Facts : Calories 292 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 6 grams fat, Fiber 7 grams fiber, Protein 29 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 106 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
BEEF AND WINTER VEGETABLE STEW SLOW COOKED
Steps:
- In large slow cooker arrange prepared vegetables.
- Place beef cubes atop vegetables (season beef a day ahead if you like; you can also brown beef in skillet over medium heat in a couple of teaspoons of oil before adding cubes to slow cooker, about 2 minutes to brown all sides).
- In medium bowl, gently combine stock with herbs.
- Pour stock evenly over meat and vegetables and add bay leaf.
- Cook on high for 4 to 6 hours or on low for 8 to 10 hours; cook until vegetables are tender and meat is cooked through but not overdone.
- Serve in warmed bowls or on warmed plate; serve over rice or noodles, alongside mashed potatoes, or with side of steamed new potatoes and asparagus.
BEEF AND VEGETABLE STEW
This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.
Provided by Marianne
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
- Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
- Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
- Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g
VEGETABLE BEEF STEW
Steps:
- Gather the ingredients.
- Cut the beef into small, bite-sized cubes.
- Heat the vegetable oil in a Dutch oven or large kettle; add the beef, seasoned salt, and chopped onions and mix to combine.
- Cook over medium heat, turning frequently, for about 10 to 15 minutes, until the meat is browned on all sides and the chopped onions are tender. Drain off excess fat if necessary.
- Add the beef broth and some hot water to the pot until the liquid level is about 1 inch above the beef.
- Cover, reduce the heat to low, and simmer for 1 1/2 to 2 hours, or until the meat is tender.
- Add the potatoes, carrots, and celery.
- Cover and continue to cook, stirring occasionally, for 20 to 30 minutes longer, until the vegetables are tender.
- To thicken the stew, combine the flour with the cold water in a measuring cup or small bowl; stir until smooth. Gently stir the flour mixture into the pot a little at a time, using as much as needed to make the stew as thick as you like.
- Add pepper and taste for seasonings, adding salt if necessary.
- Serve and enjoy.
Nutrition Facts : Calories 132 kcal, Carbohydrate 21 g, Cholesterol 11 mg, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, Sodium 319 mg, Sugar 4 g, Fat 3 g, ServingSize 8 servings, UnsaturatedFat 0 g
BEEF & VEGETABLE CASSEROLE
A traditional braised beef stew with thick, rich gravy - an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish
Provided by Sarah Cook
Categories Dinner, Main course
Time 4h5m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3 and put the kettle on.
- Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
- Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn't look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
- Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
- Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins - 1hr more until the meat is really tender and the sauce is thickened.
- Garnish with the picked leaves of the remaining thyme sprig.
Nutrition Facts : Calories 483 calories, Fat 32.6 grams fat, SaturatedFat 13.4 grams saturated fat, Carbohydrate 14.3 grams carbohydrates, Sugar 7.4 grams sugar, Fiber 2.3 grams fiber, Protein 33.7 grams protein, Sodium 1.6 milligram of sodium
HARVEST BEEF CHUCK STEW
This is the best beef stew I've ever had. The cooking times are off because it's just best to let it cook all day. It works very well in the crockpot.
Provided by Mudpupsall
Categories Stew
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large pan over med-high heat.
- Add beef and saute for five minutes, browning on both sides.
- Remove meat from pan.
- Add onion and garlic.
- Saute five minutes.
- Add wine, tomato sauce, 1 cup beef broth, rosemary, bay leaves, and pepper.
- Bring to a boil.
- Add beef and simmer 1 hour.
- Add rest of broth, vegetables and simmer for at least one hour, until vegetables are tender and meat is falling apart.
- Add the flour and water and cook five more minutes.
EASY OVEN VEGETABLE AND BEEF STEW
This recipe is great. I've turned the temperature lower and kept it in longer when I've worked longer hours. Ready when I got home..yum yum
Provided by Cheryl E
Categories Stew
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut beef into 1-inch cubes.
- In a large casserole or Dutch oven, toss beef with flour.
- Add remaining ingredients; stir to mix.
- Bake covered in 325°F oven for 3 hours, stirring occasionally.
HARVEST BEEF STEW
This is a delicious, hearty stew that's perfect for late fall or winter. For the beer, I recommend Sierra Nevada Pale Ale.
Provided by CULINARYJEN
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h
Yield 6
Number Of Ingredients 18
Steps:
- Heat bacon grease in a large pot over medium heat.
- Combine flour with salt and pepper. Coat beef cubes.
- Brown meat in the bacon grease until nicely browned. Remove to a paper towel, and set aside.
- Heat olive oil in the same pot. Cook onions, garlic, carrots, and celery over low heat. Add the vinegar and sugar. Pour in the broth and bring to a boil. Deglaze the pan by scraping off the food stuck on the bottom of the pot.
- Return meat to pot. Pour in beer, then stir in parsnips, turnips, red potatoes, parsley, and bay leaves. Reduce heat to medium low. Cover and simmer for 90 minutes, stirring occasionally.
Nutrition Facts : Calories 918.3 calories, Carbohydrate 43.7 g, Cholesterol 166.3 mg, Fat 52.9 g, Fiber 7.2 g, Protein 56 g, SaturatedFat 18 g, Sodium 777.2 mg, Sugar 16.2 g
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