ALL-AMERICAN BEEF STEW
My mother was born and raised in Japan and wasn't familiar with many American dishes when she married my father and moved to the States. This is one of the recipes her mother-in-law handed down to her. -Frances Aldal, Antelope, California
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- Place 1/2 cup flour, seasoned salt and 1/4 teaspoon pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat., In a Dutch oven, brown meat in oil in batches. Remove and set aside. Add 4 cups water to the pan, stirring to loosen browned bits. Add the onion, Worcestershire sauce, lemon juice, garlic, sugar, salt, paprika, allspice, bay leaf and remaining pepper. Return beef to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in potatoes and carrots. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat and vegetables are tender. , Combine remaining flour and water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf.
Nutrition Facts : Calories 324 calories, Fat 10g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
BEEF STEW
Provided by Suzan Colón
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Mix flour, salt, and pepper in a bowl and coat each piece of beef with it. Heat olive oil or butter in a heavy pot or Dutch oven and brown the meat over moderate heat. Remove meat as necessary to brown remaining meat. Return all meat to the pot. Dissolve beef stock cube in 2 cups boiling water and add to pot with meat. Add bay leaf and garlic and bring to a boil. Lower heat, cover, and simmer slowly until the meat is tender. Add onions, carrots, and potatoes; stir to mix ingredients, and cook for 10 minutes. Add peas, and continue simmering until the meat and vegetables are tender, about 20 minutes.
JAMAICAN-STYLE BEEF STEW
This delicious stew makes a hearty supper with a lighter touch. The leaner cut of meat, herbs and seasonings and fresh vegetables make it so flavorful, you'll want another bowl! -James Hayes, Ridgecrest, California
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 5 servings (1-1/4 quarts).
Number Of Ingredients 19
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add sugar; cook and stir until lightly browned, 1 minute. Add beef and brown on all sides. , Stir in the vegetables, broth, barbecue sauce, soy sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer until meat and vegetables are tender, 1 to 1-1/4 hours., Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice or potatoes. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 285 calories, Fat 9g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 892mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 3g fiber), Protein 32g protein.
BEEFY CABBAGE STEW
This is an incredibly easy and quick soup that is awesome. It will really warm you up on a cold day. My family loves it. Try substituting ground turkey for the beef, too! I serve it with Mexican-style cornbread.
Provided by Kimberly Adams
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- In a large pot over medium heat, cook beef until brown; drain.
- Return meat to pot with pinto beans, kidney beans, diced tomatoes with green chiles, Italian-style diced tomatoes, tomato juice, water, coleslaw mix and Greek seasoning. Simmer over low heat 1 hour.
Nutrition Facts : Calories 283.2 calories, Carbohydrate 35.4 g, Cholesterol 38.8 mg, Fat 8.4 g, Fiber 7.7 g, Protein 18.1 g, SaturatedFat 2.7 g, Sodium 813 mg, Sugar 4.4 g
CALIFORNIA BEEF STEW
My first attempt at beef stew (hard to believe). The reason I made it is my mother broke her wrist and she loves beef stew...and guess what? She loved it! So did I and my husband. We've made it again and again.
Provided by PJ Funnybunny
Categories Stew
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In 6 quart dutch oven over medium-high heat fry bacon until crisp and then push bacon to side of pan.
- To drippings in pan, add stew meat and cook until well browned.
- Stir in one cup water, wine and next six ingredients; heat to boiling.
- Reduce heat to low; cover and simmer 2 1/2 hours or until meat is fork tender, stirring occasionally.
- Meanwhile in a covered 2 quart saucepan over high heat, in about 1 inch boiling, salted water, cook onions ten minutes; add mushrooms and cook 4 more minutes and then drain.
- Blend cornstarch and 3 tbsps. water; stir into stew and cook over medium heat, stirring until thickened.
- Add onions, mushrooms, frozen peas and olives and cover.
- Cook 10 minutes or until peas are fork tender.
- Serve and enjoy!
Nutrition Facts : Calories 1265.1, Fat 111.1, SaturatedFat 45.5, Cholesterol 152.6, Sodium 1208.4, Carbohydrate 38.8, Fiber 8.6, Sugar 15.1, Protein 22
SPANISH BEEF STEW
Beef stew is seasoned with smoked paprika, onions, garlic, and green olives. Made without potatoes, this is a great recipe to serve with simple steamed rice or even mashed potatoes, if you like. It's a stovetop recipe, so heating the oven is not needed.
Provided by Bibi
Categories Beef Stew
Time 3h15m
Yield 10
Number Of Ingredients 17
Steps:
- Toss chuck roast pieces with flour, salt, and pepper in a large mixing bowl.
- Heat olive oil in a 6-quart Dutch oven over medium-high heat. Toss 1/2 of the coated beef pieces in the hot oil and brown on all sides, 4 to 5 minutes. Remove from the pot and repeat with the remaining beef.
- Return all the browned beef back to the pot and reduce heat to medium. Be sure to scrape up all the browned bits from the bottom of the pot or they will burn. Add diced tomatoes with juice, crushed tomatoes, onions, carrots, bell peppers, garlic, sweet and smoked paprika, oregano, and bay leaves. Stir to combine all ingredients, and bring to a boil.
- Cover and reduce heat to a simmer. Allow to simmer for 2 1/2 hours, stirring occasionally to make sure nothing is sticking to the bottom of the pot.
- Stir in frozen green peas and olives. Cover and simmer for 15 more minutes.
- Remove bay leaves and serve warm.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 19.7 g, Cholesterol 82.5 mg, Fat 26.1 g, Fiber 4.1 g, Protein 25 g, SaturatedFat 8.9 g, Sodium 969.5 mg, Sugar 5.8 g
LOUISIANA BEEF STEW
Beef stew with tomatoes, carrots and raisins, flavored with molasses and served with steamed rice.
Provided by MaryLee
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h45m
Yield 8
Number Of Ingredients 16
Steps:
- Combine flour, salt, celery salt, garlic salt, black pepper, and ground ginger in a small bowl. Sprinkle the mixture evenly on to the beef.
- Heat a large heavy-bottomed pot on medium-high heat. Add the bacon drippings. Brown the beef in the pot, stirring as necessary. Drain excess fat.
- Add the diced tomatoes, onions, vinegar, molasses, and water to the pot and bring to a boil. Cover and simmer for 2 hours.
- Add the carrots and raisins and simmer for an additional 30 minutes, or until the carrots are tender. Serve with steamed rice.
Nutrition Facts : Calories 499.4 calories, Carbohydrate 57 g, Cholesterol 77.3 mg, Fat 19.2 g, Fiber 3.1 g, Protein 23.9 g, SaturatedFat 7.5 g, Sodium 611.2 mg, Sugar 22 g
CALIFORNIA OXTAIL STEW
This is a simple oxtail stew I've made every year for my daughter's birthday since she was four (she's 26 now). I never really found a recipe for it - so I made it up myself. It's rich with a little red wine and pearl barley.
Provided by Roni Bell
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h50m
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a Dutch oven. Add oxtails and cook until browned, 3 to 5 minutes per side. Use tongs or a slotted spoon to transfer oxtails to a plate. Pour red wine into the Dutch oven; scrape any browned bits off the bottom with a wooden spoon.
- Return oxtails to the Dutch oven and add vegetable broth. Bring to a boil. Simmer until flavors combine, about 90 minutes. Add 1 cup water, if needed, to keep the oxtails covered.
- Add beef broth, barley, garlic, bay leaves, hot sauce, salt, and pepper. Simmer until barley softens, about 30 minutes. Add carrots, shallots, and celery. Continue simmering until oxtails and carrots are tender, about 30 minutes more.
Nutrition Facts : Calories 439.2 calories, Carbohydrate 20.6 g, Cholesterol 124.8 mg, Fat 20.8 g, Fiber 4.9 g, Protein 39.4 g, SaturatedFat 7.2 g, Sodium 1149.9 mg, Sugar 6.4 g
CATALAN BEEF STEW
Make and share this Catalan Beef Stew recipe from Food.com.
Provided by Satyne
Categories Spanish
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 160°C Heat a large flameproof casserole dish over high heat. Add the pancetta and cook, stirring, for 2-3 minutes or until golden. Transfer to a heatproof bowl. Add 60ml (1/4 cup) of the oil to the casserole dish. Add one-quarter of the beef and cook, turning, for 5 minutes or until brown. Transfer to the bowl with the pancetta. Repeat, in 3 more batches, with the remaining beef, reheating the dish between batches.
- Add the vinegar to the dish and cook, stirring to dislodge any bits that have cooked on to the base, for 1-2 minutes. Pour over the beef mixture.
- Heat the remaining oil in the dish over medium heat. Add the onion and garlic and cook, stirring, for 10 minutes or until soft. Add the beef mixture, stock, wine, tomato paste, cinnamon, thyme, orange peel and chocolate. Cover with foil and a tight-fitting lid. Bring to the boil. Bake in oven for 2 hours or until the beef is tender. Set aside for 15 minutes to cool. Place in the fridge for 6 hours to chill.
- Preheat oven to 160°C Use a spoon to remove any fat from the surface of the stew. Cook the stew, stirring, over low heat for 5 minutes or until heated through. Bake in oven for 45-50 minutes or until the meat is tender and the sauce thickens. Sprinkle the stew with parsley to serve.
Nutrition Facts : Calories 372.1, Fat 22.4, SaturatedFat 7.2, Cholesterol 10, Sodium 2386.6, Carbohydrate 23.8, Fiber 3, Sugar 3.2, Protein 15.4
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