CAL'S HEARTY BEEF STEW
I make this stew with "London Broil" for use in my hospital kitchen due to its lower fat content. At home, or in other settings I'll use a boneless Chuck roast - fat is flavor! This recipe may seem similar to others on RecipeZaar, however, roasting the tomatoes and onions as indicated below add a unique layer of flavor.
Provided by Chef Michael Callah
Categories Stew
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven temperature to 400f.
- Quarter and seed tomatoes.
- (drizzle and toss onions and tomatoes lightly with olive oil, salt & pepper)
- Roast onions and tomatoes in a hot oven until caramelized - not burnt.
- Reduce oven temperature to 325f.
- In heavy Dutch oven or other oven-safe pot, layer beef, carrots, mushrooms, onions, tomatoes, and bay leaves.
- Combine stock, Worcestershire, salt and pepper.
- Pour mixture over meat and vegetables.
- Bring to boil on stove.
- Cover and transfer to your oven and cook for 2 1/2 hours.
- Add cubed potatoes, cover and cook for an additional half hour or until potatoes are tender.
- Stir in peas and cook, covered 5 minutes or until heated through.
- Adjust seasoning with salt & pepper as desired.
- If using Chuck roast you'll probably have to skim off a layer of fat prior to serving (but it is worth the effort!).
- I serve this stew with hot and fresh Cal's Corn Bread, or crusty French bread.
Nutrition Facts : Calories 346.2, Fat 9.2, SaturatedFat 3.7, Cholesterol 73.7, Sodium 632.1, Carbohydrate 34.3, Fiber 6.7, Sugar 10.4, Protein 33.3
CLASSIC, HEARTY BEEF STEW
This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!
Provided by Matthew Francis
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h35m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
- Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
- Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
- Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
- Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
- Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g
HEART HEALTHY BEEF STEW
This comes from a Heart healthy cookbook distributed from our local hospital. While this is somewhat different from your normal stew recipe, it is equally as good.
Provided by mommyoffour
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Coat a 4 quart pot with cooking spray and heat over moderate heat for 1 minute.
- Cut roast into 1 1/2 inch cubes.
- Season with the pepper.
- add to pot and brown for 4 - 5 minutes.
- Add the onion, garlic ,crushed tomatoes, worcestershire sauce and beef broth to the pot.
- Bring to boil.
- Turn heat down to simmer and add diced celery,carrots, mushrooms,and green beans.
- Cover and simmer until tender about 45 minutes.
- Dice peeled potatoes and add to pot.
- Add more water if needed.
- Simmer until tender, about 45 minutes.
Nutrition Facts : Calories 267.7, Fat 8, SaturatedFat 3, Cholesterol 65.2, Sodium 130.3, Carbohydrate 24.7, Fiber 4.8, Sugar 7.1, Protein 25.3
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