CLASSIC BEEF STEW
From the inviting aroma to the hearty taste, every bite of this beef stew recipe promises warmth, comfort and satisfaction. When a pot of beef stew is simmering away on your stovetop, it's clear to everyone that a great meal is in the making.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h45m
Yield 4
Number Of Ingredients 14
Steps:
- In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
- Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
- Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
- In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.
Nutrition Facts : Calories 350, Carbohydrate 24 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 4 g, TransFat 1/2 g
CLASSIC BEEF STEW WITH ROOT VEGETABLES
A simple, classic beef stew with root vegetables, full of flavour and served up family style.
Provided by Aimee
Categories Main Dishes
Time 4h30m
Number Of Ingredients 17
Steps:
- Preheat the oven to 275°F. Adjust oven rack to bottom third so that your pot and lid fit easily. Have your vegetables prepped and ready to go.
- Place the beef on a tray. Pat the beef dry with a clean kitchen rag or paper towel. Stir in 1 teaspoon each fine sea salt and freshly ground black pepper to the flour. Sprinkle 4 Tablespoons of seasoned flour over the beef. Using clean hands or tongs, toss the beef thoroughly in the flour, making sure it is well-coated.
- Over medium heat, melt 1 Tablespoon olive oil and 1 teaspoon butter together in a large Dutch oven with a tight fitting lid. (I usually use an Le Creuset enameled cast iron 3.5 qt braiser.) When the butter is bubbling, add half the beef and brown the meat all over, turning each piece with tongs. It should sizzle when added.
- When the beef is browned on all sides, transfer it to a clean bowl. Pour about 1/2 cup of beef stock into the pan to deglaze; scrape the bottom with a firm rubber spatula to get up all the browned bits. Pour this gravy over the browned beef.
- Set the pan back over medium heat. Repeat steps 2 and 3 with remaining beef, this time, deglazing with the red wine. Transfer to a bowl.
- Over medium heat, melt together the final teaspoon of butter and a tablespoon of olive oil in the pot. Tumble in the shallots and onion. Sauté for 2 minutes. Sprinkle over the dried herbs and garlic; add the rutabaga, carrots as well. Saute for 3-4 minutes until the vegetables have softened around the edges. Sprinkle remaining seasoned flour over the vegetables (about 2 Tablespoons) and stir well to coat. Cook for about a minute, then pour in the remaining beef stock. Scrape the bottom well.
- Return the beef and all juices to the pot. Add Dijon and Worchestershire. Stir well. The stock should just barely cover the meat and vegetables. Cover the pot with a tight fitting lid and place in the oven.
- Slow braise the stew for 3 hours. Remove the lid and cook for an additional hour. Allow the stew to cool for about 15 minutes before serving. It will thicken slightly as it cools. Season generously with additional salt and pepper, tasting each time.
- Serve with crusty bread and butter or a mountain of mashed potatoes.
Nutrition Facts : Calories 307 kcal, Carbohydrate 17 g, Protein 29 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 74 mg, Sodium 340 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
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.
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
CLASSIC BEEF STEW, OUR FAMILY FAVORITE
I love this stew. it's work and takes time, but it's so worth it! measurements are guesses but they are pretty accurate.
Provided by newmama
Categories Stew
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- preheat the oven to 350.
- toss meat with flour, salt and pepper.
- heat oil in a dutch oven and brown meat in 2-3 batches
- return all meat to the pot and add tomato paste.
- add wine, stock, worchesteshire sauce, and spices, scraping the brown bits from the bottom of the pot.
- bring to a boil, cover and put in the oven for 2 hours.
- add vegetables and more stock if necessary, bring back to a boil, cover and return to the oven for another hour.
- remove bay leaf and serve! we like ours with good crusty bread and a green salad.
Nutrition Facts : Calories 381.1, Fat 11.9, SaturatedFat 3.8, Cholesterol 96.8, Sodium 663, Carbohydrate 21.4, Fiber 3.1, Sugar 4.7, Protein 37.7
ULTIMATE BEEF STEW
Ina Garten couldn't possibly have known when she started working on her latest cookbook how much we'd all need comfort food right now. She came up with the concept for Modern Comfort Food more than two years ago, figuring the book would arrive just before the presidential election and that we might be a bit stressed. "Little did I know that 2020 would bring so much more," she says. "Right now I think we just want really simple comforting foods that make us feel good." In many ways, the book seems meant to be. "It was the easiest one I've ever written. I tend to gravitate toward comfort food anyway, and I found that the book just flowed in a way I don't ever remember." Many of the recipes are the culmination of years of experimentation and taste memories. This beef stew was inspired by the takeout stews Ina and Jeffrey ate in their tent when they camped outside Paris in the spring and summer of 1971. "Over the years I learned a lot about what makes beef stew really delicious," she says. "A nice red wine, short ribs instead of chuck. It's a classic recipe, just done in a more modern way."
Provided by Ina Garten
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 300˚ F.
- Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
- Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
- Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
- Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
- Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.
CLASSIC BEEF STEW
Aromatic and satisfying, a comforting bowl of beef stew always hits the mark on extra chilly nights. Here, seared pieces of marbled beef simmer away until fall-apart-tender in broth, with punchy aromatics added to it like tomato paste, Worcestershire sauce, red wine, and fire-roasted tomatoes for a subtle smokiness.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 3h25m
Number Of Ingredients 14
Steps:
- Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
- Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
- Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
- Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through.
- Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.
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- Place the flour and the pepper in a large resealable plastic bag. Add the beef, seal the bag, and shake until all the pieces are coated with the flour mixture.
- In a 5 to 6 quart Dutch oven or heavy pot, heat half of the vegetable oil over medium-high heat. Add half of the beef and cook until browned on all sides. Remove the beef to a plate, add more oil, and cook the remaining beef.
- When the beef is browned, return all of the beef to the pot. Stir in the vegetable juice, beef broth, onion, celery, Worcestershire sauce, thyme and bay leaf. Bring to a boil, then reduce the heat and cover and cook for 1 hour.
- Stir the potatoes and carrots into the stew. Return to a boil, reduce the heat and cover and cook for an additional 30 to 40 minutes, or until the vegetables are tender.
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