BRAISED BEEF STEW
Make and share this Braised Beef Stew recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Stew
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Heat the oil in a large Dutch oven or stockpot.
- Season the flour with salt and pepper.
- Coat the beef cubes in the flour mixture to coat, shaking off excess flour.
- Brown the beef very well on all sides, then remove to a plate.
- Add the garlic, onion, and chili flakes to the pot, cooking 3 or 4 minutes, until soft, adding more oil if necessary.
- Add the tomato paste; stir with the onion/garlic mixture for 2 minutes.
- Stir in the beef broth and wine to the cooked onions, scraping up brown bits from the bottom of the pot.
- Add the beef back into the pot with, tomatoes, Worcestershire sauce, vinegar, thyme, bay leaf, salt and pepper, and the Dijon mustard (if using).
- Mix well, and bring to a simmer.
- Simmer, uncovered on top of the stove, or in a 350 degree Fahrenheit oven for about 1 hour, or until the meat is fork-tender.
- Add the carrots and potatoes.
- Season with salt and pepper to taste.
- Cook for 30 minutes more, or until veggies are tender.
BEEF STEW
The simplest and most delicious melt in your mouth braised beef stew ever!
Provided by Dina
Categories Main Course
Time 2h45m
Number Of Ingredients 17
Steps:
- Cut the beef into 2 inch chunks. Then add olive oil into a Dutch oven pot. Bring the heat to high. Once the oil is smoking, add the beef chunks into the pot. Evenly brown each side of the beef chunks. Then remove from the pot.
- Place the chopped onion and minced garlic into the pot and stir over medium high heat until the onion becomes translucent.
- Add the mushrooms and stir until they become tender.
- Then add 1/2 tsp thyme, 1/2 tsp oregano, 2 tsp paprika, 2 tsp salt , and 1/2 tsp black pepper. Stir and cook for about 2 minutes.
- Place the celery, baby carrots, and baby red potatoes into the pot, then place the browned beef chunks on top. Give them a quick stir.
- Pour in the red wine and chicken stock.
- Place the lid over the pot and bring it to a boil. Remove from the cook top and place it into a 320 Fahrenheit degree oven for 1 hour
- Meanwhile, with a fork combined 2 tbsp softened butter with 2 tbsp flour.
- After the beef has cooked for 1 hour place the butter and flour mixture into the pot and cook for an additional hour with the lid back on.
Nutrition Facts : Calories 315 kcal, Carbohydrate 14 g, Protein 20 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 70 mg, Sodium 668 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
ULTIMATE BEEF STEW
Ina Garten couldn't possibly have known when she started working on her latest cookbook how much we'd all need comfort food right now. She came up with the concept for Modern Comfort Food more than two years ago, figuring the book would arrive just before the presidential election and that we might be a bit stressed. "Little did I know that 2020 would bring so much more," she says. "Right now I think we just want really simple comforting foods that make us feel good." In many ways, the book seems meant to be. "It was the easiest one I've ever written. I tend to gravitate toward comfort food anyway, and I found that the book just flowed in a way I don't ever remember." Many of the recipes are the culmination of years of experimentation and taste memories. This beef stew was inspired by the takeout stews Ina and Jeffrey ate in their tent when they camped outside Paris in the spring and summer of 1971. "Over the years I learned a lot about what makes beef stew really delicious," she says. "A nice red wine, short ribs instead of chuck. It's a classic recipe, just done in a more modern way."
Provided by Ina Garten
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 300˚ F.
- Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
- Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
- Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
- Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
- Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.
BEEF ESSENTIALS: MILK BRAISED BEEF STEW
Braising beef in milk is a very Italian thing to do. When I was just a lad, my Aunt Josephine used to make a very similar recipe to this one. It's difficult to describe the flavor of this dish... You have the sweetness of the milk, combined with the flavor notes of the beef, onions, and mushrooms. So, Yummy. So, you ready......
Provided by Andy Anderson !
Categories Beef
Time 2h20m
Number Of Ingredients 10
Steps:
- 1. PREP/PREPARE
- 2. Chef's Note: Cooking with milk always presents its little problems. For example, the milk solids tend to separate and curdle during the cooking process. I've done two things to improve your chances of success. 1. We are going to pay very close attention to temperature. 2. I changed the traditional recipe from 100 percent milk to 75 percent milk, and 25 percent cream. The additional fat will help to stabilize the milk.
- 3. Gather your ingredients.
- 4. Place a rack in the bottom position, and set the oven to 320f (160c).
- 5. Toss the beef with a mixture of flour, salt, and pepper.
- 6. Add the oil to a heavy-bottom pot over medium-high heat.
- 7. Add the beef in batches and brown on all sides.
- 8. Chef's Note: Remove the beef and reserve.
- 9. Add the mushrooms and onions to the pan, and sauté until the mushrooms begin to brown, and the onions soften, about 8 - 10 minutes.
- 10. Chef's Note: You may need to add a bit more oil to the pot.
- 11. Chief's Tip: As the veggies are sautéing, season with a bit of salt and pepper.
- 12. Reduce the heat to medium low, and then return the beef to the pot.
- 13. Stir the beef with the veggies, and allow to cook for 4 - 6 minutes.
- 14. Slowly add the milk and cream to the pot.
- 15. Bring the mixture up to a light simmer.
- 16. Cover the pot, and place in the preheated oven for 1 hour.
- 17. After 1 hour, reduce the oven temperature to 250f (120c), partially uncover the pot, and bake for an additional hour.
- 18. Remove from the oven, and allow to rest for 10 minutes.
- 19. Chef's Tip: Do a final tasting, and season, if necessary.
- 20. PLATE/PRESENT
- 21. Serve with some yummy mash potatoes, or over pasta. Enjoy.
- 22. Keep the faith, and keep cooking.
WINTERTIME BRAISED BEEF STEW
This easy beef stew is incredibly rich. Since it's even better a day or two later, you may want to make a double batch. -Michaela Rosenthal, Woodland Hills, California
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Toss beef with flour and steak seasoning., In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches; remove with a slotted spoon., In same pan, heat remaining oil over medium heat. Add onion, celery, parsnips and carrots; cook and stir until onion is tender. Add garlic; cook 1 minute longer. Stir in tomatoes, wine, jelly, bay leaves, oregano and beef; bring to a boil., Bake, covered, 1-1/2 hours. Stir in beans; bake, covered, 30-40 minutes longer or until beef and vegetables are tender. Remove bay leaves and oregano sprigs. If desired, sprinkle with parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 310 calories, Fat 9g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 373mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges
BEEF BROTH BRAISED BEEF STEW
Nothing compares to a simmering beef stew to warm up the family on a chilly day. Atlantic Canadians know a thing or two about using stew meats or tougher cuts of beef, and braising is the perfect way to do so.
Provided by Chef mariajane
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- I like to use a Dutch oven to make the stew, but a good sized pot with a thick bottom will do the trick.
- In a Dutch oven, over medium high heat add the oil and garlic, once it starts to brown the oil will be hot enough to add the beef. Remove the meat, after browning on all sides, and place to the side; add butter and allow to melt.
- Sauté the onions, carrots and celery until soft, add the Dijon mustard, salt, pepper, thyme and red wine.
- Deglaze the pot making sure to get all the browned bits stuck to the bottom, these add flavor. Add beef, beef broth and bay leaves.
- Cover and bring to a boil for 5 minutes. Place in a 325F oven for 30 minutes, add potatoes, carrots and turnips. Gently incorporate into the stew, return to the oven for another 2 hours. Stir every 30 minutes.
- If time permits, make the day before, letting you stew sit overnight, it will enhance the flavors.
- If you do not use red wine, add 2 cups extra broth.
Nutrition Facts : Calories 501.8, Fat 18.2, SaturatedFat 3.7, Cholesterol 8.6, Sodium 1441.1, Carbohydrate 68.5, Fiber 8.3, Sugar 6.7, Protein 11.6
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