THE ULTIMATE BEEF STEW
Provided by Tyler Florence
Categories main-dish
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
- While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
- Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
- After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
- To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.
- Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives.
- Preheat the oven to 500 degrees F.
- Put a sheet pan in the oven so that it gets good and hot.
- Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.
BEST EVER ONE POT BEEF STEW
This Best Ever One Pot Beef Stew is an easy, classic beef stew recipe that cooks to perfection on the stove top and in the oven. It's the best comfort food!
Provided by Chrissie (thebusybaker.ca)
Categories Dinner Main Course
Time 4h20m
Number Of Ingredients 18
Steps:
- Preheat your oven to 325 degrees Fahrenheit.
- Place a large Dutch Oven pot over medium-high heat and warm the olive oil in it.
- Season the beef with salt and pepper and add to the hot pot, just so the beef covers the bottom of the pot (Don't overcrowd as this will prevent the browning process. Brown the beef in batches if necessary.).
- Brown the beef pieces on each side just until they're beautifully caramelized, sprinkling the flour over the beef as it browns, about 1 teaspoon at a time.
- Remove the beef from the pot to a plate after it has browned (don't worry about cooking it through at this point!) and add the thyme, smoked paprika, onions, garlic, carrots and celery to the pot.
- Stir the vegetables around to catch all the drippings left in the pot from the meat and add the beef back into the pot after the onions are almost translucent.
- Add the red wine, the Worcestershire Sauce, and the tomato paste. Give everything a good stir and let the liquid cook down (it's important to let the wine cook off for a good 4-5 minutes before adding the other liquid).
- Once the wine liquid has reduced for several minutes and it has thickened, add the tomato sauce, the beef stock and the potatoes.
- Give everything a good stir, scraping any bits off the bottom of the pot.
- Make sure the potatoes are nicely nestled into the liquid and add the lid to the pot. Place the pot in the oven at 325 degrees Fahrenheit for about 3 to 3 and a half hours.
- Every hour or so, lift the lid of the pot and give everything a quick stir.
- If you'd like to add the frozen green beans (they're totally optional and I only add them about 50% of the times I make this dish), stir them in during the last 30 minutes of cooking so they don't get soggy.
- You'll know the stew is done after the allotted time has passed and the beef pieces fall apart when you touch them with a fork.
- Serve in deep bowls with a piece of crusty bread for dipping, and a sprinkling of fresh parsley for garnish (if desired).
Nutrition Facts : ServingSize 1 cup, Calories 463 kcal, Carbohydrate 29 g, Protein 25 g, Fat 27 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 81 mg, Sodium 401 mg, Fiber 4 g, Sugar 5 g
INSTANT POT® BEST BEEF STEW
This beef stew is the ultimate, hearty, melt-in-your mouth comfort food of all, and so easy to make in the Instant Pot® for a simple midweek dinner.
Provided by Fioa
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
- Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 351.7 calories, Carbohydrate 32.2 g, Cholesterol 59.1 mg, Fat 16.4 g, Fiber 4 g, Protein 20 g, SaturatedFat 7.2 g, Sodium 1320.5 mg, Sugar 4.6 g
THE BEST BROWNED BEEF STEW EVER
I originally found this recipe at Recipe Goldmine but have added and subtracted after trial and error. The original recipe called for a 10 oz pkg of frozen peas to be added during the last 15 minutes of cooking. I usually add a little rosemary and cayenne. Can add the spices you wish. This is very good!
Provided by Christina Chavez
Categories Stew
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Put flour, salt and pepper in a large ziploc bag.
- Heat oil over medium heat in a large dutch oven.
- Place meat in bag with the flour and shake until well coated.
- Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion.
- Stir until well browned.
- Add finely chopped carrot and next 4 ingredients.
- Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes).
- Add diced potatoes, carrots, and onions, cook for another 45 minutes or until potatoes are tender.
BEST EVER SLOW COOKER BEEF STEW
Best Ever Slow Cooker Beef Stew is the absolute perfect comforting beef stew. A thick and rich sauce filled with hearty and chunky potatoes, carrots, onions, and peas with the most amazing tender melt in your mouth beef!
Provided by Alyssa Rivers
Categories Dinner Main Course Side Dish Soup
Time 8h15m
Number Of Ingredients 12
Steps:
- Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker. Add carrots, potatoes, onion, and garlic.
- Add the beef broth, tomato sauce, worcestershire, italian seasoning, and salt and pepper. Cook on low for 8-10 hours and high for 6-8 until beef and veggies are tender.
- An hour before serving, take out 1 cup of the beef stew and whisk with 1/4 cup flour. Stir into the stew along with the frozen peas.
- Let the stew thicken and then serve with fresh chopped parsley on top.
Nutrition Facts : Calories 573 kcal, Carbohydrate 34 g, Protein 51 g, Fat 27 g, SaturatedFat 12 g, Sodium 808 mg, Fiber 7 g, Sugar 8 g, Cholesterol 156 mg, ServingSize 1 serving
SLOW COOKER BEEF STEW I
A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!
Provided by BUCHKO
Categories Soups, Stews and Chili Recipes Stews Beef
Time 12h20m
Yield 6
Number Of Ingredients 13
Steps:
- Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
- Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g
BEST EVER BEEF STEW
I found an Emeril LaGasse recipe for Beef Stew with Cheesy Fried Grits and changed it around for my taste. My family loved it to the point my grandsons fought over the left-overs. I served it with cheese toast istead of messing with frying grits. There are a lot of ingredients, but by preping everything in advance, it went together quickly.
Provided by GrammaMikki
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Mix Essence with flour and coat beef cubes with mixture.
- Heat oil in heavy-bottomed pot, and brown beef in batches. Brown darkly for a richer looking gravy.
- After removing meat, add onions, carrots, salt and pepper to same pot and cook about three minutes or until soft. Add garlic and tomato paste and continue cooking for another 2 minutes. Add the mushrooms, tomatoes, bay leaves, and thyme and cook an additional 2 minutes.
- Add wine and stir to deglaze pan then add the broth, potatoes and meat. Bring to a boil, then reduce heat, cover and simmer for 1 1/2 to 2 hours or till the meat is very tender. Add peas and soy sauce during the last five minutes of cooking time. Note: I removed the lid for the last half hour to begin reducing the gravy.
- Remove bay leaves. Mix potato starch with 1/4 cup water and stir into stew to thicken. I served this with Cheese Toast and fresh fruit to absolute raves.
Nutrition Facts : Calories 344.1, Fat 11.2, SaturatedFat 1.3, Cholesterol 1.5, Sodium 2051.3, Carbohydrate 37.8, Fiber 5.5, Sugar 7.2, Protein 11.2
CLASSIC STOVETOP BEEF STEW
Tender chunks of beef, vibrant veggies, and creamy potatoes all cook together in a deliciously seasoned sauce in one pot on the stove. This Classic Stovetop Beef Stew is a recipe that never goes out of style.
Provided by Valerie Brunmeier
Categories Main Course
Time 2h15m
Number Of Ingredients 22
Steps:
- Combine the seasoning mix ingredients in a small bowl. Cut any large pieces of stew meat into smaller bite-size pieces, if necessary.
- Heat the vegetable oil in a large Dutch oven over MEDIUM-HIGH heat. Add about half of the meat to the pan, or as much as you can without overcrowding the pan. Sprinkle 2 teaspoons of the spice mixture over the meat and sauté the beef until nicely browned. Use a slotted spoon to transfer the beef to a dish and set aside. Repeat with the remaining beef, adding additional oil if needed, and seasoning with 2 more teaspoons of the spice mixture. Reserve remaining spice mixture for later.
- Add additional oil to pan if needed and add the onion, celery, and garlic. Cook, stirring occasionally, until softened. Add the tomato paste and stir until well combined. Add the red wine and increase the heat under the pot to bring the mixture to a boil. Add the beef broth, Worcestershire sauce, remaining spice mix and the bay leaf. Add the beef and all the juices that have accumulated back to pot and bring to a boil. Reduce heat to LOW, cover, and simmer for 1 ½ hours, or until the beef is fork tender.
- Add the potatoes and carrots and raise the heat under the pot to bring the liquid to a boil. Reduce the heat to LOW, cover and simmer for another 30 to 40 minutes until the veggies are fork tender. Stir in the frozen peas and parsley. Combine the water and cornstarch in a measuring cup or small bowl and stir it into the beef stew. Continue cooking, uncovered, until thickened.
- Discard the bay leaf before serving.
Nutrition Facts : Calories 411 kcal, Carbohydrate 27 g, Protein 38 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 93 mg, Sodium 955 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
BEST EVER BEEF STEW
A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!
Provided by Chungah Rhee
Categories entree
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.
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