BEEF AND TOMATO STEW
This classic hearty beef and tomato stew is true comfort food at its finest! Perfect recipe for a chilly weekend at home and can easily be made in your instant pot, slow cooker or even right on the stove!
Provided by Cathy
Number Of Ingredients 17
Steps:
- To make in your instant pot: Drizzle olive oil in the bowl of your instant pot and turn on the sauté function. Wait until it's nice and heated then add meat, browning on all sides. Add the rest of your ingredients, seal the instant pot and select the meat/stew setting (about 35 minutes). Once cooking is complete, let the instant pot sit for about 12 minutes then release the steam by placing the valve to the venting position.
- To make in your slow cooker: Add cubed beef (except the oil) along with the rest of ingredients, cover and cook on low for 7 to 8 hours.
- To make on your stove top: In a large dutch oven or pot on medium high heat, drizzle oil and sear meat on all sides. Add the rest of the ingredients and bring to a boil, then cover and simmer for about 2 to 3 hours, until meat is tender. Serve and enjoy!
Nutrition Facts : ServingSize 1½ cups, Calories 325 calories, Sugar 9.6 g, Sodium 888.1 mg, Fat 13.3 g, SaturatedFat 5 g, Carbohydrate 24.2 g, Fiber 4.8 g, Protein 27.3 g
BEEF STEW WITH TOMATOES
Here's a hearty beef stew that won't leave you in the kitchen chopping vegetables all day!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h10m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. In 4-quart ovenproof bean pot or casserole, place all ingredients except cold water, flour and tomatoes.
- Cover and bake about 2 hours 30 minutes or until beef is tender.
- In small bowl, mix cold water and flour; gradually stir into beef mixture. Stir in tomatoes. Bake about 20 minutes longer or until slightly thickened. Remove bay leaf.
Nutrition Facts : Calories 325, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1, Fiber 4 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 470 mg
ALITA'S TOMATO BEEF STEW
Alita tweaked this rich, tomato-based beef stew over the years from her original recipe, which was much less red and contained less vegetables. We're always a little regretful when the pot is empty. Teenagers can wolf it down pretty fast!
Provided by Kate in Berkeley
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 12
Number Of Ingredients 17
Steps:
- Combine flour, salt, and pepper in a resealable bag; add stew meat and shake until meat is coated.
- Heat oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add coated meat and loose flour from the bag to the hot oil; cook and stir until browned on all sides, 5 to 10 minutes.
- Mix tomatoes, onions, tomato sauce, water, Worcestershire sauce, garlic, paprika, sugar, and bay leaves into stew meat mixture; bring to a boil. Reduce heat to low and simmer stew, scraping bottom of Dutch oven every 30 minutes, about 1 hour.
- Stir carrots into stew and cook for 30 minutes more. Add potatoes to stew and cook until potatoes are tender, about 30 minutes. Add mushrooms to stew and cook until tender, about 15 minutes.
Nutrition Facts : Calories 484.8 calories, Carbohydrate 25.9 g, Cholesterol 98.6 mg, Fat 27.4 g, Fiber 4.4 g, Protein 33.8 g, SaturatedFat 9.6 g, Sodium 678.1 mg, Sugar 8.6 g
BEEF WITH CARAMELIZED STEWED TOMATOES
I made this one day when I was low on groceries but wanted something warm and comforting. Once the sauce reduces it has this yummy sweet tomato flavor My family now loves this and I make it frequently
Provided by dogfool1960
Categories Roast Beef
Time 19m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil on med high
- salt and pepper roast.
- place roast in hot oil and brown on both sides.
- add vinegar, stewed tomatoes, brown sugar, allspice and water.
- mix until sugar is dissolved.
- cover and cook on med heat 3 hours.
- add water as needed to keep meat covered.
- Stir occasionally.
- Reduce liquid until tomatoes are dark in color, about 25-40 minutes.
Nutrition Facts : Calories 1069.3, Fat 77.2, SaturatedFat 28.3, Cholesterol 234.7, Sodium 1266.5, Carbohydrate 27, Fiber 2.2, Sugar 22.7, Protein 64.5
BEEF STEW WITH CARAMELIZED ONIONS AND AMBER LAGER
Provided by Food Network
Time 2h50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a large, heavy pot, warm the oil over high heat until hot but not smoking. Working in batches, brown the meat well on all sides, 5 to 7 minutes. Adjust the heat as necessary to keep the meat from scorching. Transfer the browned meat to a plate and repeat until all the meat is browned.
- Add the onions and butter to the pot and stir over high heat until the onions start to soften, about 5 minutes. Reduce the heat to medium and sprinkle in the sugar. Continue to cook the onions, stirring occasionally, until golden brown, about 15 minutes. Add the flour, thyme and carrots and raise the heat to high. Stir for 1 minute, then pour in the lager or ale, letting it come to a vigorous boil. Stir in the broth and tomato paste and return to a boil.
- Return the meat and any accumulated juices on the plate to the pot, let the liquid come just to a boil, then reduce the heat to low, cover, and simmer until the meat is tender when pierced and the sauce is slightly thickened, 1 1/2 to 2 hours. Season to taste with salt and pepper. Serve on warmed individual plates.
BEEF MEDALLIONS WITH CARAMELIZED PAN SAUCE
This is one of those dishes that unless someone watched you make it, they'd never believe how fast and simple it is to prepare. By the way, this wonderful sauce would work just as well with pork, veal, or chicken.
Provided by Chef John
Categories Everyday Cooking
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Season beef medallions with salt and pepper to taste and set aside.
- Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
- Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.
- Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
- Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.
- Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.
- Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.
- Spoon sauce over beef and serve immediately.
Nutrition Facts : Calories 566.8 calories, Carbohydrate 6 g, Cholesterol 135.8 mg, Fat 41.5 g, Fiber 0.8 g, Protein 35.8 g, SaturatedFat 16.3 g, Sodium 484.4 mg, Sugar 3.7 g
SLOW-COOKER BEEF AND TOMATO STEW
Nothing hits the spot on a chilly winter night like a hearty bowl of stew. Boost the feel-good factor with this lighter version.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium. Add onion, carrots, and celery and cook, stirring frequently, until vegetables are softened, 10 minutes. Transfer mixture to a 5-to-6-quart slow cooker and add beef, tomatoes, broth, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Cover and cook on high, 6 hours, stirring occasionally. To serve, divide brown rice and stew among 6 bowls and top with yogurt and parsley.
Nutrition Facts : Calories 486 g, Fat 19 g, Fiber 7 g, Protein 32 g, SaturatedFat 7 g
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