BISTRO BEEF STEW
From the Washington Post. Serve over egg noodles with a green salad on the side. Can be made a day ahead to enhance flavors. Also can be frozen for up to 3 months. Freeze single servings and take for your lunch! (You can subsitute 4 ounces cubed pancetta for the bacon if desired.)
Provided by Little Suzy Homemak
Categories Stew
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook the bacon in a large skillet over medium heat until crisp. Transfer to drain on a paper towel lined plate; remove all but 1-2 tablespoons fat from the skillet and discard the excess.
- Add the beef cubes to the skillet and cook, turning to brown on all sides; this will take about 12 minutes. The meat will not be cooked through. Transfer the browned cubes to a 4-5 quart slow cooker.
- Add the carrots, onion and garlic to the skillet; cook, stirring occasionally, for 3-4 minutes, until the onions have softened and become fragrant. Add the mushrooms and stir to combine; cook for 1-2 minutes. Season with the salt, pepper and thyme.
- Add the flour and stir to coat. Add the cooked bacon, broth, wine, tomato paste and bay leaf, stirring to combine. Increase the heat to high and stir, scraping the bottom of the skillet to dislodge any browned bits. Transfer this mixture to the slow-cooker.
- Cover and cook on HIGH for 5 hours or on LOW for 8 hours. Stir once or twice during cooking.
- Discard the bay leaf before serving.
Nutrition Facts : Calories 718, Fat 47.9, SaturatedFat 18.7, Cholesterol 182.8, Sodium 520.5, Carbohydrate 10, Fiber 1.6, Sugar 3.2, Protein 48.9
SAVORY ITALIAN BEEF STEW
Steps:
- In a 4-quart slow cooker, combine stew meat, onions, undrained tomatoes, carrots and garlic herb sauce mix. In a small bowl, whisk together the broth and pesto sauce mix. Pour over all in slow cooker.
- Cover and cook on low heat setting for 8 to 10 hours.
BEEF STEW
Food Network Kitchen's Beef Stew is a comforting slow-cooked dish filled with meat and veggies. This is a recipe you should always have on standby.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield about 4 to 6 main course servings
Number Of Ingredients 17
Steps:
- Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.
- Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)
- Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.
- Copyright 2003 Television Food Network, G.P. All rights reserved
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 RED WINE & VEGETABLES
This recipe hails from Oz (via about.com)- it certainly caught my eye as being the comfort food I want with our cold weather; using primarily items from our freezer/pantry. Will use dried marjoram if ours has died back to ground. Will opt for crimini or standard white 'shrooms & augment with my dried shitakes (they are chewy after reconstituting). After deglazing the pan I plan to put it all in my Dutch oven & bake until just right (more efficiently uses the heat from our propane than on the stovetop). Will serve with fresh ciabatta bread (Recipe#29100 - How embarrassing, this is my "go-to" ciabatta recipe & I have never reviewed it! It's awesome!) & braised kale.
Provided by Busters friend
Categories Stew
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place flour in mixing bowl. Season with 1/2 tsp of salt and pepper.
- Melt butter and 2 tablespoons of olive oil in a large, heavy-based sauce pan over a medium-high heat.
- Working in batches, coat beef with flour, then add it to the saucepan and brown it on all sides. Use a slotted spoon to transfer browned beef to a plate. Set aside.
- Add a another 2 tablespoons of oil to the saucepan and add the onions; sauté until tender and translucent for about 5 minutes.
- Mix in the tomato paste, then wine. Bring to the boil, scraping up any browned bits. Add the beef stock, sugar, 1/2 teaspoon of salt, then beef and any juices that may have collected.
- Bring to boil then reduce heat to very low. Cover saucepan with a lid but leave the lid open just a sliver. Simmer for 1 1/2 hours.
- After this time, turn up the heat to medium and add the potatoes. Simmer for 25 minutes.
- Add carrots; turn heat down to low, cover pot and simmer until for 15 minutes. Add mushrooms and marjoram; simmer for another 5 minutes.
Nutrition Facts : Calories 586, Fat 22.7, SaturatedFat 7.9, Cholesterol 110, Sodium 691.3, Carbohydrate 46, Fiber 6.8, Sugar 9.6, Protein 37.6
CLASSIC BEEF STEW
This easy beef stew recipe is my favorite. The rich beef gravy helps the hearty flavor of the potatoes and carrots to come through. It's the perfect homemade dish for a blustery winter day. -Alberta McKay, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 245 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 751mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
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.
THE BEST BEEF STEW
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
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
More about "bistro beef stew food"
BEEF STEW WITH CARROTS & POTATOES - ONCE UPON A CHEF
From onceuponachef.com
Category DinnerCalories 539 per servingTotal Time 3 hrs 30 mins
- Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
- Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
- Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.
FRENCH BISTRO BEEF STEW RECIPE | MANTITLEMENT
From mantitlement.com
5/5 (1)Total Time 2 hrs 30 minsCategory DinnerCalories 452 per serving
THE ULTIMATE BEEF STEW RECIPE | CANADIAN LIVING
From canadianliving.com
BISTRO BEEF STEW - ONLINE CULINARY SCHOOL (OCS)
From onlineculinaryschool.net
BEST BEEF STEW RECIPES - HOW TO MAKE BEEF STEW - GOOD …
From goodhousekeeping.com
BISTRO BEEF STEW | FAREWAY
From fareway.com
OUR VERY BEST BEEF STEW RECIPES - FOOD COM
From foodnetwork.com
Author By
10 BEST BISTO RECIPES | YUMMLY
From yummly.co.uk
BISTRO BEEF STEW – CREEKSTONE FARMS
From shop.creekstonefarms.com
10 BEST BISTO RECIPES | YUMMLY
From yummly.com
BISTRO BEEF STEW - LAND O' FROST
From landofrost.com
FRENCH BISTRO SALAD | RECIPETIN EATS
From recipetineats.com
RECIPE OF THE WEEK: LIGHTENED-UP BISTRO BEEF STEW | SELF
From self.com
OUR 15 BEST STEW RECIPES OF ALL TIME ARE THE PERFECT COMFORT FOOD
From allrecipes.com
SOUPS, STEWS AND CHILI RECIPES
From allrecipes.com
BISTRO BEEF STEW - THE WASHINGTON POST
From washingtonpost.com
HOW TO MAKE THE BEST BEEF BOURGUIGNON - FAST FOOD BISTRO
From fastfoodbistro.com
EASY BEEF STEW | MANTITLEMENT
From mantitlement.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love