THE BEST BEEF STEW
The deep flavors in our beef stew come from browning the chuck roast in batches and cooking the onions and garlic until they're sweet. Cooking low-and-slow in the oven allows the meat to become completely tender in its rich red wine-laced sauce. This is a great dish to make ahead as its complex flavors intensify overnight.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Arrange a rack in the lower third of the oven and preheat to 275 degrees F. Tie the parsley, thyme, rosemary and bay leaves together with kitchen twine.
- Heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate.
- Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about 6 minutes. Add the carrots and celery and continue to cook until they are brightly colored and fragrant, about 4 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pot, and cook until it evaporates, about 4 minutes. Sprinkle the vegetables with the flour, stir to evenly coat them and cook for 1 minute. Add the broth, potatoes, tomatoes and the reserved beef with any accumulated juices. Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.
- Cover the pot and then transfer to the oven. Bake until the beef is tender but still holds its shape, 1 1/2 to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.
BEEF STEW WITH CINNAMON (INCLUDING CROCK POT VERSION)
I have submitted this delicious stew both in its conventional, stove top form and adapted for my new toy - the crock pot.
Provided by evelynathens
Categories Stew
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil over moderately-high heat and brown beef in batches, transferring to a bowl as it is browned.
- Pour off fat if desired.
- Return beef to kettle and stir in scallions, celery, bell pepper, tomatoes with juice, tomato sauce, beef stock, Worcestershire Sauce, brown sugar, herbs and spices.
- Simmer, covered, 2 ½ hours.
- Add carrots and potatoes and simmer 30 minutes longer, or until they are tender.
- For Crock pot: Put browned beef and all remaining ingredients in crock pot.
- Give everything a stir and cook on low for 10-12 hours, adding more water or stock if stew appears too dry (probably not necessary).
BEEF IN RED WINE WITH MELTING ONIONS
Beef skirt and shin are great value cuts, and become particularly delicious when slow-cooked in this one-pot dish - ideal for no-fuss family dinners
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 2h30m
Number Of Ingredients 12
Steps:
- Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.
- Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.
- Heat the oil in the same casserole dish you cooked the onions in (there's no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.
- After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat - if it's tender, remove from the oven. If it's still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.
Nutrition Facts : Calories 360 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium
BEEF CASSEROLE WITH CINNAMON, RED WINE AND BAY
Found this last year in a magazine and it has been a favourite ever since. The cooking aromas fill the whole house with lovely meaty and spicy overtones. Suggest using a light red wine for the cooking, such as a Burgundy, so as not to overpower the delicate fragrance of the cinnamon
Provided by claudie44
Categories Stew
Time 2h5m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Place the meat, garlic, cinnamon, bay leaves and wine into a bowl, cover, and leave to marinate in the fridge overnight if possible, but if not then for at least 2 hours.
- Preheat oven to 150 C or Gas 2.
- Drain the meat, cinnamon & bay keeping all the marinade liquid to one side.
- Dry the meat on paper towels.
- Fry pancetta in a casserole over a medium heat until it starts to colour.
- Next add half the butter, the shallots, carrots, prunes and the cinnamon and bay. Fry gently until the carrots and shallots start to brown.
- In a separate pan, melt the remaining butter, brown the meat in batches, and add to the casserole.
- Add the flour and mix it in well, then add the saved marinade liquid and bring to the boil.
- Add the beef stock and bring back to the boil, cover and put in the oven for about 1.5 hours or until the meat is tender and the sauce has thickened.
- Remove from the oven and let it stand covered for 20 minutes, then serve with creamy mashed potato.
Nutrition Facts : Calories 1020.4, Fat 60.5, SaturatedFat 26.8, Cholesterol 202.3, Sodium 747.7, Carbohydrate 41.9, Fiber 3.7, Sugar 16.6, Protein 50.1
BEEF STEW V
A charming beef stew flavored with red wine and vegetables. This recipe makes lots of stew, so invite some friends over.
Provided by Kathy
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h20m
Yield 16
Number Of Ingredients 18
Steps:
- Season the stew meat with some of the salt and pepper and coat with flour. In a large skillet over medium-high heat, Sautee the beef and onions in the butter and oil until browned on the outside. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in the red wine.
- Cover soup and simmer for 1 1/2 hours before adding carrots, celery potatoes and pearl onions. Continue to simmer until potatoes are tender, about 1 hour.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 23.2 g, Cholesterol 53.4 mg, Fat 12.4 g, Fiber 3 g, Protein 17.3 g, SaturatedFat 5.3 g, Sodium 561 mg, Sugar 3.5 g
RED WINE BEEF STEW
Tender and succulent, this red wine beef stew is the ultimate one-pot meal, loaded with tender potatoes and carrots. Don't forget to bring over a loaf of crusty French bread for sopping up the rich sauce.
Provided by Sara Quessenberry
Categories Wine Beef Braise Dinner Meat Red Wine Fall Winter Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°F.
- Season the meat with salt and pepper, place in a large bowl, and toss with the flour.
- Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat. Cook the meat, in batches, until well browned on all sides, 6 to 8 minutes, transferring the pieces to a plate as they are browned. Pour off and discard any drippings from the pot.
- Add the tomato paste, wine, broth, onion, bay leaves, thyme, and 2 of the carrots and bring to a boil. Return the meat and any juices back to the pot (the meat should be barely submerged in liquid), cover, and transfer to the oven. Cook for 2 hours.
- Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about 1 hour more.
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