Beef Stew Daisyfields Food

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THE BEST BEEF STEW



The Best Beef Stew image

Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 19

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon salt, divided
6 tablespoons all-purpose flour, divided
1/2 teaspoon smoked paprika
1 tablespoon canola oil
3 tablespoons tomato paste
2 teaspoons herbes de Provence
2 garlic cloves, minced
2 cups dry red wine
2 cups beef broth
1-1/2 teaspoons minced fresh rosemary, divided
2 bay leaves
3 cups cubed peeled potatoes
3 cups coarsely chopped onions (about 2 large)
2 cups sliced carrots
2 tablespoons cold water
2 tablespoons balsamic or red wine vinegar
1 cup fresh or frozen peas
Additional fresh rosemary, optional

Steps:

  • In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

BEEF STEW DAISYFIELDS



Beef Stew Daisyfields image

My favorite beef stew that I've been making for ages. What makes this stew different? It's the faint taste of cloves and chili. There are many excellent beef stews, but I think this is amongst the best! Like many stews, it tastes best when served next day after making.

Provided by Rinshinomori

Categories     Stew

Time 4h

Yield 6 serving(s)

Number Of Ingredients 19

2 lbs beef chuck, cut in 1 1/2-inch cubes
2 tablespoons oil
1 teaspoon sugar
1 tablespoon flour
2 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon chili powder
1/2 teaspoon thyme
1 bay leaf
4 cloves
2 tomatoes, peeled and quartered or 1 (14 1/2 ounce) can tomatoes, drained
1 green pepper, coarsely cut
2 cups beef stock
2 cups boiling water
5 potatoes, pared and cut into big chunks
6 carrots, scraped and cut into big chunks
4 onions, peeled and cut into big chunks
4 celery, sliced
1 cup peas (fresh if you have it)

Steps:

  • Brown meat slowly in oil in heavy kettle or dutch oven. Sprinkle with sugar and continue browning until all meat is well seared. Dust lightly with flour and continue to brown.
  • Add seasonings, bay leaf, cloves, tomatoes, green pepper, stock, and boiling water. Cover kettle. Simmer over low heat for 2 1/2 hours until meat is tender.
  • Add vegetables, except peas, and continue to cook 1 hour longer. Add peas and cook 15 minutes longer.
  • Small buttered biscuits complement this stew.

COMFORT FOOD BEEF STEW



Comfort Food Beef Stew image

Make and share this Comfort Food Beef Stew recipe from Food.com.

Provided by Sugardoll

Categories     Stew

Time 3h

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs stew meat
1/4 cup flour
2 tablespoons oil
4 cups water
1 tablespoon Worcestershire sauce
2 teaspoons garlic
3/4 teaspoon pepper
2 bay leaves
4 carrots
2 stalks celery
4 medium red potatoes
3 small onions
2 green bell peppers
3 tablespoons flour
3 tablespoons water

Steps:

  • Place beef and flour in a plastic baggie, Shake.
  • Pour oil into a large dutch oven, heat.
  • Add beef cook until brown, stirring occasionally.
  • Add water and next 4 ingredients.
  • Bring to a boil.
  • Cover.
  • Reduce heat and simmer 2 hours or until beef is tender.
  • Discard bay leaves.
  • Cut carrots, celery, potatoes, onion, and bell pepper, add to stew.
  • Cover and simmer 30 minutes, or until tender.
  • Combine water and flour, stirring well.
  • Pour into stew.
  • Boil, stirring constantly till thick and bubbly.

Nutrition Facts : Calories 411.3, Fat 11.8, SaturatedFat 3.6, Cholesterol 96.8, Sodium 221, Carbohydrate 40.2, Fiber 5.4, Sugar 6.8, Protein 37.8

BEEF AND BEER STEW



Beef and Beer Stew image

A delicious beef stew that my dad taught me how to make - I added the beer on my own and you can replace it with another cup of stock. This stew - like most - is better when heated up on the next day. It also freezes very well.

Provided by Rogue Red

Categories     Stew

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

3 medium onions, roughly chopped
1 lb stewing beef, cubed
1/2 cup white flour
2 tablespoons cooking oil
12 ounces beer, strong ale or guiness is good
1 beef stock cube or 1 lamb stock cube, dissolved in
1 cup water
1 vegetable stock cube, dissolved in
1 cup water
3 tablespoons tomato paste (or a half a cup of tomato sauce)
1 tablespoon ground nutmeg
ground black pepper
salt
1 packet green string bean, cut in half
1 packet carrot, sliced into circles or rectangular chunks
5 whole potatoes, cut into quarters

Steps:

  • Coat the beef cubes with the flour and add them along with the onions and cooking oil into the pot.
  • Cook this over a medium heat until the onions are softer (almost see-through) and don't worry about the flour turnig into a paste on the bottom of the pot the next step will see to that- just don't burn it.
  • Add the beer, beef/lamb stock and vegetable stock and stir until the bottom of the pot is clean.
  • Add the tomato paste/sauce, the nutmeg and some salt and pepper to taste. The more pepper you add to the stew the hotter it will be.It is actually quite good at a medium spicy level. You can also add some dried herbs if you like.
  • Bring the mixture to a boil.
  • Turn the heat down and simmer at a low heat, stirring occasionally, for at least 1 hour.\ (You can't really overcook a stew.)
  • Add the vegetables (green beans, carrots and potatoes) and bring it all back to a boil- you can add as many vegetables as you like just use water to cover them if they stick out of the liquid in the pot. The more potatoes you add, the better the stew will be on it's own.
  • Simmer on a low heat for at least another hour (remember, you can't overcook a stew), stirring occasionally.
  • If, after an hour you find that your stew is too juicy, you can take the lid off and try to steam away some of the liquid or, for a quick fix, add a little cornstarch mixed with water to thicken it up (the directions for how to do this should be on the pack.)
  • Serve with rice, or as is if you have added a lot of potatoes.

BEEF STEW



Beef Stew image

Perfect fall meal. The stew has a very nice aroma while its cooking and hardy taste. My family cleans out the crock pot of this stew in one evening. This recipe can be made in crock pot or on stove. The results are equally as impressive. This serves up great with dinner rolls and a salad for complete meal

Provided by Mainewmn

Categories     Stew

Time 8h15m

Yield 8-12 serving(s)

Number Of Ingredients 10

4 cups water
1 1/2-2 lbs stew meat
2 tablespoons oil
2 carrots, medium sliced
2 white potatoes, large
1 garlic clove
1 small onion
1 1/4 ounces onion soup mix
8 ounces cream of celery soup
2 tablespoons flour

Steps:

  • Heat the oil in large skillet on stove.
  • Brown stew meat, place in crock pot.
  • Peal one clove of garlic and add it to the pot.
  • Peal and slice carrots,potatoes and onion into the pot.
  • Add water, onion soup mix and mix well.
  • Cook on high for 5-6 hours.
  • Once the meat, and veggies are tender mix in cream of celery soup and 2 tbs of flour.
  • Let the sauce thicken for 10-15 minutes.
  • Enjoy!

Nutrition Facts : Calories 219.3, Fat 8.6, SaturatedFat 2.4, Cholesterol 57.5, Sodium 666.3, Carbohydrate 15.8, Fiber 1.8, Sugar 2, Protein 20.3

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