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 BEEF STEW IN A CROCK POT
This is the best beef stew I've ever made. It tastes great with a crunchy loaf of bread. I got this recipe from Real Simple (March 2004 edition). You'll need a 4 to 6 quart slow cooker. Browning the beef adds more flavor.
Provided by Mrs.Habu
Categories Stew
Time 4h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Put the flour in a large Ziploc bag.
- Add the beef and seal.
- Toss to lightly coat the beef.
- Heat a few tablespoons of the oil in a large skillet over medium-high heat.
- Brown the meat in small batches, adding more oil as necessary.
- Transfer to the slow cooker.
- Add the onions to the skillet and cook over medium heat until tender, about 10 minutes.
- Stir in the tomato paste and coat the onions then transfer to the slow cooker.
- Pour the wine into the skillet and scrape up any browned bits and then add to the slow cooker.
- Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
- Cover and cook on low heat for 7 1/2 hours or on high for 4 hours.
- Add the peas and heat through before serving.
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, 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
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
Very simple and very easy! I like to serve this with rice, but some prefer not to add the extra starch. I make this in a Dutch oven, although an electric skillet of good size will work. I found this in our paper and am putting it here for safe keeping!!
Provided by SkinnyMinnie
Categories Stew
Time 4h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a Dutch oven, cook the bacon over medium heat until crisp.
- Meanwhile, cut the beef into 2-3 inch cubes. Remove and discard any excess fat as you do.
- Sprinkle the cubes with salt and pepper.
- After you have cooked the bacon and taken it out of the pot, turn the heat up to high and add the beef cubes. DO NOT crowd.
- Brown the beef well, turning as necessary, and turning the heat down if the residue on the bottom of the pan is burning.
- Remove the browned meat to a plate, and continue browning all the remaining cubes.
- Meanwhile, peel the onion and cut into 1/4-inch (or so) slices.
- After browning and removing all of the beef, add the sliced onions.
- Stir to bring up any of the yummy brown bits off the bottom of the pan.
- Lower the heat to medium, and cook onion about 5-10 min, stirring occasionally, or until limp and well browned.
- Heat oven to 300ºF.
- Return the meat to the pan with the onions, along with any of the residual juices that have collected on the plate.
- Add the beef broth and bring to a boil.
- Turn off the heat and cover.
- Place meat in the oven and cook for 2 hours.
- Peel and quarter the potatoes, adding them to the pot as you do.
- Cover the pot and cook for 30 minute.
- Peel and quarter the carrots, slice the mushrooms if you like and are using them; add them to the pan.
- Cover the pot and cook for 20 min more.
- Serve in bowls.
Nutrition Facts : Calories 528.4, Fat 27.5, SaturatedFat 10.9, Cholesterol 106.1, Sodium 840.1, Carbohydrate 37.9, Fiber 5.7, Sugar 4.6, Protein 31.8
CLASSIC BEEF STEW
Make and share this Classic Beef Stew recipe from Food.com.
Provided by swirlycinnacakes
Categories Vegetable
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a large stock pot and brown beef on all sides. Add garlic and cornstarch and let cook for 3-4 minutes.
- Add water, broth, tomato paste, Worcestershire sauce, sugar and some salt and pepper to the beef. Bring to a boil, then reduce to a simmer, cover and cook about 45 minutes.
- Meanwhile, in another pan, saute all chopped onions, carrots, celery and potatoes just until lightly browning and beginning to soften.
- Add vegetables and raw mushroom slices to the beef mixture and stir to combine. Simmer uncovered for about 90 minutes.
- You'll know it's done when the beef and vegetables are tender and the stew has begun to thicken. Serve immediately or chill uncovered until cool throughout and then keep covered until reheating for service.
Nutrition Facts : Calories 488.9, Fat 22.6, SaturatedFat 9.1, Cholesterol 76, Sodium 701.5, Carbohydrate 44.5, Fiber 5, Sugar 7.7, Protein 27.6
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