SLOW COOKER BEEF STEW IV
Made this on a snowy winter day; it made the house smell good all day long and our tummies full at the end of the day! Best stew I have ever had.
Provided by IAMROSIE
Categories Soups, Stews and Chili Recipes Stews Beef
Time 7h15m
Yield 12
Number Of Ingredients 15
Steps:
- Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat.
- Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.
- In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.
- Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.
Nutrition Facts : Calories 491.7 calories, Carbohydrate 25.7 g, Cholesterol 106.2 mg, Fat 27.5 g, Fiber 2.2 g, Protein 33.5 g, SaturatedFat 10.6 g, Sodium 409.6 mg, Sugar 3.4 g
BEEF AND BEAN SOUP RECIPE
This delicious hearty soup is easy to prepare and can be kept warming stovetop or in a slow cooker until ready to serve.
Provided by Amy Johnson
Categories Main Dishes
Time 2h30m
Number Of Ingredients 13
Steps:
- Heat a large Dutch oven over medium-high heat. Add 1 tablespoon canola oil and heat to a ripple.
- Add beef to pan and brown on all sides, working in batches if needed. Remove the beef from pan.
- Add remaining 1 tablespoon canola oil to pan and heat. Add onion, carrot and garlic; saute for 5 minutes.
- Return beef to the pan. Stir in water, salt, black pepper, thyme, sage, bay leaves, beef broth and beans. Bring to a simmer. Cover and allow to simmer for at least 1 1/2 to 2 hours, until beef is tender.
- Discard bay leaves. Salt and pepper to taste.
HEARTY BEEF AND BARLEY SOUP
Steps:
- In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.
Nutrition Facts : Calories 133 calories, Fat 4g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 859mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
GROUND BEEF AND RICE CASSEROLE
An easy family favorite. Ground beef is mixed with onion soup mix, cream of mushroom soup, onion, and rice and baked in a casserole dish until done.
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Brown the ground beef and onion in a skillet over medium-high heat; drain off any excess grease. Combine the beef and onions with the onion soup mix, cream of mushroom soup, water, and rice and mix well. Transfer the beef mixture to a baking dish and bake, covered, at 350 degrees F for 1 hour or until the rice is cooked. Uncover the baking dish and sprinkle the top with the cheese. Put the baking dish back in oven until the cheese is melted. Serve hot.
Nutrition Facts :
BEEF AND ONION SOUP
Make and share this Beef and Onion Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Steak
Time 1h22m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a big soup pot over medium-high heat, let the oil get warm.
- Add in beef cubes; stir/sauté for 5 minutes or until meat is browned on all sides; transfer beef cubes to a plate.
- Reduce heat to medium-low; add in butter and onions; sauté/toss for about 6-7 minutes or until onions are slightly limp.
- Add in beef stock, mustard, wine, salt, and pepper; stir to combine.
- Return beef cubes to pot.
- Bring to a boil, decrease heat to medium-low, cover and simmer for 30 minutes.
- Add in parsley; stir to combine; adjust seasoning to taste.
- Ladle soup into individual bowls; sprinkle cheese over the top.
BEEF ONION SOUP
I live alone, so I'm always looking for ways to use up leftovers like beef," explains Barbara Zowada of Sheridan, Wyoming. "This soup makes a quick lunch or dinner along with fresh veggies or a crisp green salad."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Prepare soup according to package directions; add beef. Ladle into two 2-cup ovenproof bowls. Top each with a French bread slice. Sprinkle with Monterey Jack cheese and Parmesan cheese if desired. Broil 4-6 in. from the heat until cheese is melted.
Nutrition Facts : Calories 319 calories, Fat 12g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 1421mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 35g protein.
BEEF SHORT RIB FRENCH ONION SOUP
Though I love French onion soup, this twist with beef short ribs adds great beef flavor and is a bit more hearty! The crocks are something else to purchase, but at $30 for a set of four which are microwave-, oven-, and dishwasher-safe, and handy for all sorts of things, they are worth it.
Provided by dbs.geek
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 3h40m
Yield 8
Number Of Ingredients 15
Steps:
- Mix flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder in a bowl. Dredge beef short ribs in the seasoned flour mixture. Reserve 3 tablespoons of leftover seasoned flour.
- Heat olive oil in a large pot over medium-high heat and pan-fry the beef ribs until browned on all sides, 3 to 5 minutes per side. Remove ribs and set aside. Turn heat down to medium and melt butter in the pot; cook and stir sweet onions in the butter until soft and slightly browned, about 15 minutes. Stir constantly and reduce heat if onions begin to burn.
- Stir 3 tablespoons of reserved seasoned flour mixture into the onions and cook and stir for 10 minutes; pour in beef broth and sherry. Bring to a boil, stirring constantly, until soup is slightly thickened; season with more salt and black pepper, if desired.
- Strip leaves from thyme sprigs and add leaves to the soup. Gently return short ribs to the pot, reduce heat to low, and simmer soup until ribs are tender, about 2 1/2 hours. Stir soup every hour or so.
- Preheat the oven's broiler.
- Ladle soup into oven-safe soup crocks, placing a short rib into each bowl. Top soup with 2 slices of French bread per bowl and sprinkle about 1/4 cup of Gruyere cheese over each crock.
- Place crocks under broiler until cheese is browned and bubbling, 2 to 3 minutes.
Nutrition Facts : Calories 1162 calories, Carbohydrate 62.6 g, Cholesterol 176.5 mg, Fat 79.3 g, Fiber 5.1 g, Protein 47.9 g, SaturatedFat 35.8 g, Sodium 3222.3 mg, Sugar 8.7 g
FRENCH ONION SOUP WITH BEEF
If you like the classic version, you are going to love this hearty French onion soup with beef, topped with a cheesy toasted baguette.
Provided by Fox Valley Foodie
Categories Soup
Time 2h40m
Number Of Ingredients 15
Steps:
- Add cooking oil to a large pot or Dutch oven and set over medium high heat. Once oil is shimmering add beef stew meat and sear until well browned on all sides.
- Once browned, remove the beef from the pot and set aside in a large bowl. Reduce the heat to medium. Deglaze any burnt on browned bits on the bottom of the pot by adding a splash of beef stock and scraping them loose with a wooden spoon. Pour off liquid into the bowl with the seared beef.
- Add butter to the pot along with sliced onions, sugar, and salt. Slowly caramelize the onions until deeply golden brown, stirring occasionally. Approximately 30 minutes. Add minced garlic and saute for an additional two minutes.
- Sprinkle flour into the onion mixture, stir it around to fully incorporate and let the raw flour taste cook out for a minute or two, then add the beef and deglazing liquid back to the pot.
- Add the remaining beef stock to the pot along with wine, Worcestershire sauce, bay leaf, and black pepper. Cover the pot with a lid, reduce the heat to medium low, and let simmer for two hours, or until beef is tender.
- Ladle soup into oven-safe bowls, top with toasted baguette slices and shredded cheese. Place bowls under the broiler until the cheese has melted, then serve.
Nutrition Facts : Calories 621 kcal, Carbohydrate 40 g, Protein 27 g, Fat 35 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 85 mg, Sodium 1267 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 17 g, ServingSize 1 serving
POTATO, BEEF AND ONION SOUP #5FIX
Make and share this Potato, Beef and Onion Soup #5FIX recipe from Food.com.
Provided by triciainthekitchen
Categories Potato
Time 45m
Yield 12 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Brown the ground beef in a large pot, add the potatoes, and the salt, warm through without browning the potatoes. Add the water and the packages of onion soup mix. Simmer for 30-40 minutes. Enjoy!
Nutrition Facts : Calories 326.9, Fat 17.1, SaturatedFat 6.7, Cholesterol 77.1, Sodium 4106.4, Carbohydrate 18.4, Fiber 1.9, Sugar 1.3, Protein 23.2
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