Beef Stew With Vegetables Food

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BEEF STEW WITH ROOT VEGETABLES



Beef Stew with Root Vegetables image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 18

3 tablespoons olive oil
1 tablespoon butter
2 pounds beef stew meat
3 cloves garlic, minced
1 medium onion, diced
1 can or bottle beer
4 cups beef broth, more as needed
1 tablespoon Worcestershire sauce
2 to 3 tablespoons tomato paste
1 1/2 teaspoons sugar
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Freshly ground black pepper
2 carrots, roughly sliced
2 parsnips, roughly sliced
1 small turnip, roughly sliced
2 tablespoons all-purpose flour, optional
Minced fresh parsley, for garnish

Steps:

  • Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
  • Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
  • If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
  • To finish, add the parsley and stir through the stew.

BEEF STEW WITH VEGETABLES



Beef Stew with Vegetables image

A few years ago, we served this beef stew at a fund-raising dinner at church. It received lots of compliments. This mini version serves two perfectly.

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 2 servings.

Number Of Ingredients 15

1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound beef stew meat, cut into 3/4 inch cubes
1 tablespoon vegetable oil
1/3 cup chopped onion
1 garlic clove, minced
1-1/4 cups beef broth
1/3 cup white wine or additional beef broth
1 medium potato, cut into large chunks
2 medium carrots, cut into chunks
1/4 pound fresh mushrooms, halved
1 bay leaf
4-1/2 teaspoons quick-cooking tapioca
1/2 teaspoon dried thyme

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper; add beef and shake to coat. In a large saucepan, brown beef in oil. Add onion and garlic; cook and stir 2 minutes longer. Stir in broth and wine or additional broth, scraping brown bits from pan. Transfer to a greased 5-cup baking dish. Stir in potato, carrots, mushrooms, bay leaf, tapioca and thyme. Let stand for 15 minutes. Cover and bake at 350° for 1 hour. Uncover; bake 1 to 1-1/2 hours longer until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaf.

Nutrition Facts :

VEGETABLE BEEF STEW



Vegetable Beef Stew image

Try an easy vegetable beef stew recipe made with stewing beef, onions, potatoes, and carrots, along with celery and seasonings.

Provided by Diana Rattray

Categories     Entree     Dinner     Soup

Time 3h

Yield 8

Number Of Ingredients 12

2 pounds stewing beef (or a chuck roast)
2 to 3 teaspoons vegetable oil
1/2 teaspoon seasoned salt
1 cup onions (chopped)
1 can/10 1/2 ounces condensed beef broth (or concentrated rich beef stock )
3 cups potatoes (diced)
2 cups carrots (diced)
2 ribs celery (cut into 1/2-inch pieces)
2 tablespoons all-purpose flour
1/3 cup water (cold)
Kosher salt, to taste
Freshly ground black pepper, to taste

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 AND VEGETABLE STEW



Beef and Vegetable Stew image

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

1 pound cubed beef stew meat
1 tablespoon vegetable oil
1 onion, thinly sliced
1 (6 ounce) can tomato paste
1 (14.5 ounce) can low fat, low sodium beef broth
1 cup chopped carrots
3 potatoes, cubed
1 sprig fresh rosemary
1 teaspoon dried thyme
1 bay leaf
¼ teaspoon crushed red pepper flakes
10 ounces button mushrooms, quartered
1 (10 ounce) package frozen green peas, thawed

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

BEEF AND BEER STEW WITH ROOT VEGETABLES



Beef and Beer Stew with Root Vegetables image

Provided by Food Network

Time 2h10m

Yield 6 to 8 portions

Number Of Ingredients 17

2 pounds beef stew meat, chuck, shoulder or bottom round
2 bay leaves
1 tablespoon dry thyme
1 tablespoon dry rosemary
1/4 cup vegetable oil
2 tablespoons butter
1 cup onions, peeled and diced
1/4 cup flour
12 ounces dark beer
1 quart hot beef broth
1/2 cup crushed tomatoes
2 teaspoons salt
2 teaspoons ground black pepper
1/2 cup carrots, peeled and diced
1/2 cup celery, peeled and diced
1 cup rutabaga (wax turnips), peeled and diced
1 cup parsnips, peeled and diced

Steps:

  • Season the beef with salt and pepper. Tie the bay leaves, thyme and rosemary into a sachet garni in cheesecloth. In a large casserole combine the oil and butter and heat until the butter bubbles. Add the beef in one flat and not too tightly packed layer and brown the beef well on all sides. Remove the beef, set aside and add the onions to the casserole and cook to a golden caramelized color. Sprinkle the onions with the flour and stir to combine well.
  • Return the beef to the casserole, add the beer, hot broth, herb sachet garni, tomatoes, salt and pepper. Bring to a boil and reduce the heat to a slow simmer. Cook for 3/4 hour.
  • Add the carrots, celery, rutabaga and parsnips and continue to cook for 1 additional hour.

SLOW COOKER BEEF VEGETABLE STEW



Slow Cooker Beef Vegetable Stew image

Come home to warm comfort food! This vegetable beef stew is based on my mom's wonderful recipe, but I adjusted it for the slow cooker. Add a sprinkle of Parmesan to each bowl for a nice finishing touch. -Marcella West, Washburn, Illinois

Provided by Taste of Home

Categories     Dinner

Time 7h

Yield 8 servings (3 quarts).

Number Of Ingredients 17

1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
3 medium potatoes, peeled and cubed
3 cups water
1-1/2 cups fresh baby carrots
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 medium onion, chopped
1 celery rib, chopped
2 tablespoons Worcestershire sauce
1 tablespoon browning sauce, optional
2 teaspoons beef bouillon granules
1 garlic clove, minced
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup cornstarch
3/4 cup cold water
2 cups frozen peas, thawed

Steps:

  • Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.

Nutrition Facts : Calories 287 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 705mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

BEEF STEW WITH ROOT VEGETABLES - PIONEER WOMAN



Beef Stew With Root Vegetables - Pioneer Woman image

I was pleasantly surprised with this recipe because it had so few ingredients. I was searching for a new recipe that used beer instead of my usual recipe with red wine and this was perfect. Time is your friend with this recipe. The beef needs to braise for at least 2.5 hours, maybe longer. I used 1 1/2# of beef and did not decrease the liquid amounts. I only use 2 cups broth out of the suggested 4 cups, so you may want to hold off on adding all of it at once. Just keep checking while it simmers and add more as needed along the way. It's a winner.

Provided by Chicagoland Chef du

Categories     Stew

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 20

3 tablespoons olive oil
1 tablespoon butter
2 lbs beef stew meat, I used 1 1/2 #
1/2 teaspoon kosher salt
fresh ground black pepper
3 garlic cloves, minced
1 medium onion, diced
12 ounces beer, I used Heineken
4 cups beef broth, more as needed, I used less
1 tablespoon Worcestershire sauce
2 -3 tablespoons tomato paste
1 1/2 teaspoons sugar, I used 1/2 t
1/2 teaspoon paprika
2 carrots, peeled, roughly sliced
2 parsnips, peeled, roughly sliced
1 small turnip, peeled roughly sliced, I did not use
3 medium baking potatoes, peeled, quartered
4 -8 ounces mushrooms, fresh, I used baby portobellos
2 tablespoons all-purpose flour, I used Wondra (optional)
minced fresh parsley, for garnish

Steps:

  • Trim any excess fat off the beef and cut into 2" cubes.
  • Heat the oil and butter in a pan. I use a Dutch oven.
  • Season beef with salt & pepper. Add beef to hot pan and brown the beef.
  • Remove the beef from the pan, (I moved the beef to the outsides of the pan) throw in the garlic and onions and cook until softened, about 3 minutes.
  • Pour in the beer, 1/2 of beef broth, (I started with 1/2 the beef broth and added more when necessary, I only used 2 cups total)
  • Add Worcestershire sauce, tomato paste, sugar, paprika.
  • Return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. *This may take longer depending on how large your beef chunks are.
  • If the liquid level gets too low, add more broth as needed.
  • About 30-45 minutes before the beef is tender, add the carrots, potatoes, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
  • If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour / Wondra. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
  • To finish, add the parsley and stir through the stew.

BEEF & VEGETABLE CASSEROLE



Beef & vegetable casserole image

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

2 celery sticks, thickly sliced
1 onion, chopped
2 really big carrots, halved lengthways then very chunkily sliced
5 bay leaves
2 thyme sprigs, 1 whole and 1 leaves picked
1 tbsp vegetable oil
1 tbsp butter
2 tbsp plain flour
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cubes, crumbled
850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks

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

GROUND BEEF AND VEGETABLE STEW



Ground Beef and Vegetable Stew image

This is a stew made with ground beef. My family loves this rich and hearty stew. Good on a cold night.

Provided by armom

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h30m

Yield 8

Number Of Ingredients 15

1 pound ground beef
1 small onion, finely chopped
1 clove garlic, finely chopped
4 cups water
2 tablespoons beef base
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon ground black pepper
½ teaspoon celery salt
¼ teaspoon ground marjoram
5 large carrots, cut into rounds
4 medium potatoes, peeled and cubed
1 cup green beans, trimmed and cut into 1-inch pieces
3 tablespoons all-purpose flour
2 tablespoons water, or more as needed

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add 4 cups water and beef base; stir to combine. Add tomato sauce, Worcestershire sauce, pepper, celery salt, and marjoram; bring to a simmer.
  • Add carrots and simmer for 35 minutes. Add potatoes and green beans; cook until tender, about 15 minutes.
  • Meanwhile, mix flour and 2 tablespoons water together in a small bowl until no longer lumpy, adding more water if necessary. Stir into stew and simmer until thickened, 5 to 10 minutes.

Nutrition Facts : Calories 257 calories, Carbohydrate 29.2 g, Cholesterol 34.8 mg, Fat 9.7 g, Fiber 4.8 g, Protein 14 g, SaturatedFat 3.5 g, Sodium 1095.7 mg, Sugar 4.9 g

BEEF STEW WITH WINTER VEGETABLES



Beef Stew with Winter Vegetables image

Buying a large piece of beef chuck and portioning it at home instead of buying cubed stew meat is a great way to infuse more flavor in to this hearty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 4h

Number Of Ingredients 13

5 pounds beef chuck, trimmed of excess fat and gristle, cut into 2-inch chunks
1/4 cup all-purpose flour
Coarse salt and ground pepper
2 to 3 tablespoons vegetable oil, such as safflower
1 large onion, coarsely chopped
2 celery stalks, sliced
2 garlic cloves, smashed
1/4 cup tomato paste
1 cup dry red wine, such as Merlot
1 can (28 ounces) crushed tomatoes
1/2 teaspoon dried thyme
2 dried bay leaves
3 pounds winter vegetables, such as potatoes, carrots, turnips, and parsnips, peeled and cut into 1 1/2-inch chunks

Steps:

  • In a large bowl, toss beef with flour; season with salt and pepper. In a large (at least 7-quart) Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Working in two batches, shake off excess flour, and sear beef on all sides until browned, 8 to 10 minutes (use more oil for second batch, if needed). Transfer beef to a plate, and set aside (reserve pot).
  • Add onion, celery, and garlic to pot; cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomato paste, and cook, stirring, until slightly darkened, 1 to 2 minutes. Add wine, and cook, scraping up browned bits from bottom of pot, until liquid is reduced by half, 2 to 3 minutes.
  • Return browned beef to pot. Stir in tomatoes, thyme, bay leaves, and 8 cups water. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, stirring occasionally, 2 hours. (If liquid reduces too quickly, add a little more water.)
  • With tongs or a slotted spoon, transfer beef to a large bowl. Pass remaining contents of pot through a fine-mesh sieve into another bowl; discard solids. Return beef and strained liquid to pot; stir in winter vegetables. Simmer over medium-low, partially covered, until beef and vegetables are fork-tender, 1 to 1 1/2 hours more, stirring occasionally.

WINTRY BEEF VEGETABLE STEW WITH FLUFFY HERB DUMPLINGS



Wintry Beef Vegetable Stew With Fluffy Herb Dumplings image

Here's our family favorite recipe for a great hearty and satisfying beef stew, that I make each year throughout the cold weather season. Plentiful with tender chunks of beef and a nice variety of vegetables, and the fluffiest most delicious herb dumplings, ever! Perfect for a cold autumn or winter's day. Serve this stew piping hot with a buttered baguette and a good cider, ale, or wine. Enjoy! Note: As with all good stews, this stew is even better reheated the next day, after flavors have had a chance to meld. Stew leftovers freeze and reheat beautifully, and would make a delicious cottage or shepherd's pie.

Provided by BecR2400

Categories     Stew

Time 2h55m

Yield 10-12 serving(s)

Number Of Ingredients 25

2 -3 lbs boneless beef chuck, beef tip roast or 2 -3 lbs beef round steak, trimmed of fat and cut into 1 1/2-inch cubes
1 tablespoon shortening (I use Crisco butter flavor shortening)
5 cups hot water
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
2 large potatoes, scrubbed, unpeeled, and cut into 1 1/2 inch pieces
1 medium turnip, cut into 1/2 inch pieces
1 medium rutabaga, cut into 1/2 inch pieces
6 medium carrots, cut into 1/2 inch pieces
1 medium green bell pepper, cut into 1/2 inch pieces
1 -2 handfuls snipped and trimmed fresh green beans (optional)
3 stalks celery & leaves, cut into 1/4 inch pieces
1 medium onion, chopped
1 teaspoon browning sauce (Kitchen Bouquet)
1 large beef bouillon cube (or 2 small)
2 bay leaves
1 cup cold water
4 tablespoons flour
6 tablespoons shortening (use Crisco butter flavor shortening)
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup minced fresh parsley
1/4 cup snipped fresh herb (you may use chives, thyme, sage or whatever else you prefer,-or- 1 teaspoon dry herbs)
1 1/2 cups milk

Steps:

  • Cook and stir beef in shortening in heavy 8-10 quart stock pot, until beef is well browned. (Note: If too much liquid builds up to prevent adequate browning, pour off excess liquid into a bowl and reserve. Continue to brown the beef and when well browned, add the reserved liquid back into the pot.).
  • Add 5 cups hot water, 1/2 teaspoon salt and the black pepper.
  • Heat to boiling; reduce heat.
  • Cover and simmer until beef is almost tender, 45 minutes to 1 hour.
  • Stir in potato, turnip, rutabaga, carrots, green pepper, green beans (if using), celery, onion, bouquet sauce, the bouillon cube and bay leaves.
  • Cover and simmer until vegetables are tender (but do not overcook), stirring once, about 25 minutes.
  • Prepare dough (see below) for Dumplings; set aside.
  • Using a fork, blend together 1 cup cold water and the 4 tablespoons flour in a small mixing bowl; stir gradually into stew.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute; reduce heat.
  • Do ahead tip: After boiling and stirring 1 minute, stew can be covered and refrigerated no longer than 48 hours. To serve, heat to boiling over medium-high heat. Continue as directed.
  • DUMPLINGS:.
  • In a large bowl, cut shortening into combined flour, baking powder, salt, parsley and herbs until mixture resembles fine crumbs.
  • Stir in milk.
  • Drop by heaping tablespoons onto hot meat or vegetables in boiling stew (do not drop directly into liquid).
  • Cook uncovered 15 minutes.
  • Cover and cook about 15 minutes longer. Cut a dumpling in half to test for doneness; you want them done but not dry!
  • Serve stew piping hot, with a buttered baguette and a glass of cider, ale, or wine. As with all good stews, this stew is even better reheated the next day, after flavors have had a chance to meld. Stew leftovers freeze and reheat beautifully, and would make a delicious cottage or shepherd's pie.

Nutrition Facts : Calories 526.4, Fat 21.6, SaturatedFat 7.4, Cholesterol 71.5, Sodium 698.4, Carbohydrate 55.8, Fiber 5.6, Sugar 6.1, Protein 27.1

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From tfrecipes.com


BEEF STEW MADE EASY WITH DEHYDRATED VEGETABLES
2. Prepare 3 cups beef stock in a large jug. Add the Worcestershire Sauce, ketchup, and optional tomato paste. Stir to dissolve the ketchup. 3. In a separate jug, measure 1/4 cup of cold water, add the flour, stir well then add this to the beef stock …
From easy-food-dehydrating.com


LEFTOVER ROAST BEEF STEW - MY GORGEOUS RECIPES
Leeks, peas, green beans, parsnips, swede and so many other great choices would make a fabulous addition to this leftover beef stew. LEFTOVER ROAST BEEF STEW IN THE SLOW COOKER. The stew can also be made in the slow cooker, and since we only need to worry about the vegetables softening, it shouldn’t take longer than 3-4 hours on high to get a ...
From mygorgeousrecipes.com


VEGETABLE BEEF STEW {HEARTY + DELICIOUS} - LIFE MADE SIMPLE
Main Dishes • Recipes • Soups. Vegetable Beef Stew. LifeMadeSimpleTeam October 29, 2019. Rate Jump to Recipe. This hearty vegetable beef stew is a classic! It’s loaded with tender, flavorful chunks beef and root veggies. You’ll want to make this one all year round! One Pot Veggie Beef Stew. When you and your entire family is crazy sick for over 2 weeks, …
From lifemadesimplebakes.com


BEEF STEW WITH ROASTED WINTER VEGETABLES - MCCORMICK
Place on large baking sheet. Roast 20 minutes or until vegetables are golden in color; 2 Meanwhile, heat remaining 1 tablespoon oil in large skillet on medium-high heat. Add beef; cook and stir 5 minutes or until browned. Add roasted vegetables, stock, wine, 3 of the bay leaves, pepper, salt and thyme. Simmer 5 to 10 minutes or until sauce is ...
From mccormick.com


CROCKPOT BEEF STEW (EASY, HEARTY, DELICIOUS COMFORT FOOD ...
Coat the meat. First, in a large bowl, mix ¼ cup all-purpose flour, and ½ teaspoon each of salt, pepper, and garlic powder. Then, cut 2 pounds of beef chuck roast into cubes and toss them in the mixture until coated. Brown. In a large frying pan, melt 2 tablespoons of butter over medium heat.
From bakeitwithlove.com


VEGETABLE BEEF STEW WITH ROSEMARY - A FOODCENTRIC LIFE
Hearty vegetable beef stew with rosemary is a classic dinner no matter the weather. Filled with chunks of top sirloin, carrots, tomatoes and herbs, this recipe is a favorite with my family and clients. In stead of hours, this vegetable beef stew takes about 30 minutes using a pressure cooker. Make this stew on the weekend an enjoy on busy weekday nights. It holds …
From afoodcentriclife.com


VEGETABLE STEW WITH BEEF (MOUNTAIN HOUSE #10 CAN ...
Hearty home-style stew with a medley of garden vegetables and beef. Chock full of potatoes, peas, beef, carrots and corn. For nearly 50 years, Mountain House products have been the first choice for backpacking and camping, as well as emergency and food storage needs. Our foods are shelf-stable and can be easily prepared with just boiling water.
From bridensolutions.ca


INSTANT POT BEEF STEW WITH ROOT VEGETABLES | PRESSURE ...
Home » Comfort Food » Instant Pot Beef Stew with Root Vegetables. Nov 27, 2020 49 Comments ★ ★ ★ ★ ★ 4.8 from 17 reviews. Instant Pot Beef Stew with Root Vegetables. Jump to Recipe · Print Recipe. Get warm and cozy with this Instant Pot Beef Stew with Root Veggies- a hearty, comforting one-pot meal that is keto-friendly, easy to make, and …
From feastingathome.com


BEEF STEW WITH MIXED VEGETABLES - MY FOOD AND FAMILY
1. Coat steak with flour; shake off excess. Heat 1 Tbsp. of dressing in large heavy saucepan on medium-high heat. Add 1/3 of the steak; cook 5 to 7 min. or until evenly browned, stirring frequently. Remove steak from saucepan to large bowl. Repeat with remaining dressing and steak. 2. Return all steak to saucepan.
From myfoodandfamily.com


BEEF STEW WITH VEGETABLES - BERNARDIN
Cut meat into 1 1/2 inch (3 cm) cubes; brown in oil. Combine meat, vegetables and seasonings in a large stainless steel saucepan. Cover with boiling water; stirring frequently, bring mixture to a boil. Ladle hot prepared stew into a hot jar to within 1 inch (2.5 cm) of top rim (head space).
From bernardin.ca


BEST VEGETABLE BEEF STEW RECIPE - HOW TO MAKE ... - DELISH
In a large dutch oven, over medium heat, heat 1 tbsp olive oil. Add beef and sear on all sides until well browned, 10 minutes. Work in batches as necessary.
From delish.com


BEEF STEW MADE IN THE CROCK-POT - I HEART RECIPES
Pour vegetable oil into a skillet, and place over medium heat. Coat the meat with the flour, and once the oil is hot brown the meat. Remove the meat from the pan, and pour in the beef stock. Toss the meat back into the pan, and cook for 2 minutes, then remove from the heat. Toss all of the vegetables into the Crock-Pot, along with the meat, and ...
From iheartrecipes.com


BEEF STEW WITH ROOT VEGETABLES - FOOD NETWORK
Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. 2. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, usually for about 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed. 3. Add the carrots, parsnips and turnips and ...
From foodnetwork.co.uk


BEEF STEW WITH VEGETABLES - SHARE FOOD SINGAPORE
Step 2: Cook the vegetables (煮蔬菜). In a frying pan with oil, add in celery and onion. Stir-fry on medium heat till fragrant and soft. Add in red wine, stir fry a few seconds to evaporate the alcohol. Stir in plain flour, cook for 1 minute to thicken the sauce. Add in beef stock and bring it to a boil.
From sharefood.sg


GROUND BEEF & VEGETABLE STEW
Preparation. 1. Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add 4 cups water and beef base; stir to combine. Add sugar-free ketchup, Worcestershire sauce, pepper, celery salt, and marjoram; bring to a simmer.
From laurasleanbeef.com


REE'S 5-STAR BEEF STEW WITH VEGETABLES - YOUTUBE
Ree adds root vegetables to her beef stew to make a hearty one-dish meal.Subscribe http://foodtv.com/YouTubeGet the recipe https://foodtv.com/38pfWqBTake...
From youtube.com


SLOW COOKER BEEF STEW WITH ROOT VEGETABLES - THE REAL FOOD ...
Optional step to thicken stew: Combine potato starch with a few tablespoons of cold water and stir into the hot stew to thicken. Instant Pot Directions: Select ‘Saute’ on the Instant Pot. Melt ½ Tbsp. ghee in the pot. Add half of the beef and cook until browned, 2-3 minutes, then flip and repeat until browned on all sides. Transfer meat to ...
From therealfooddietitians.com


HOW TO COOK BEEF STEW WITH MIXED VEGETABLES – GO FOOD RECIPE
Once heated up, add in ground beef, onion, and celery. Cover and heat 5 minutes on high. The flour helps thicken the gravy in the finished stew. Remove steak from saucepan to large bowl. Heat pot to medium heat and add oil. 1/2 cups frozen mixed vegetables, corn, or peas Season to taste with salt and pepper.
From gofoodrecipe.com


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