PERFECT WINTER BEEF STEW
with only a few ingredients, this foolproof hearty dish is guaranteed to become a favorite winter staple. It fills you up in way that you are not too full or a little bit hungry.
Provided by traveling baker
Categories Stew
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place dressing and meat in large resealable plastic bag. Refrigerate 30 minutes to marinate. Meanwhile, cook bacon in large saucepan on medium heat 5 minutes, or until crisp. Remove bacon from saucepan: drain.
- Add onions and mushrooms; cook on medium-high heat 10 minutes., or until softened. remove meat from marinade; discard marinade. add meat, carrots, potatoes, tomatoes with their liquid, the broth and bacon to saucepan. Bring to boil, stirring occasionally. Reduce hear to low; cover and simmer 1 hour and 15 minutes.
- Simmer uncovered, 15 minutes or until meat is tender and sauce is thickened, stirring occasionally.
WINTER BEEF STEW
"This warming main dish is a favorite after a day of play around our home in Twin Falls, Idaho," notes Ruth Ann Harker. "It's no fuss, too-I can put it in the oven and practically forget about it."
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, cook meat and chopped onion in oil over medium-high heat until meat is browned on all sides. Add garlic; cook 1 minute longer. Drain. Add the potatoes, carrots, quartered onions and mushrooms. , In a small bowl, combine the broth, apple juice, tomato paste, parsley, bay leaves, salt, thyme and pepper. Pour over meat., Cover and bake at 325° for 2 hours. Stir. Bake, uncovered, for 30-45 minutes longer or until stew reaches desired thickness. Discard bay leaves; sprinkle with bacon.
Nutrition Facts : Calories 364 calories, Fat 9g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 544mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 6g fiber), Protein 32g protein. Diabetic Exchanges
EASY WINTER BEEF STEW
Make and share this Easy Winter Beef Stew recipe from Food.com.
Provided by southern chef in lo
Categories Stew
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place dressing and meat in large resealable plastic bag. Refrigerate 30 minute to marinate. Meanwhile, cook bacon in large saucepot on medium heat 5 minute or until crisp. Remove bacon from saucepot; drain.
- Add onions and mushrooms; cook on medium-high heat 10 minute or until softened. Remove meat from marinade; discard marinade. Add meat, carrots, potatoes, tomatoes with their liquid, the broth and bacon to saucepot add thyme. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 1 hour and 15 minute
- Simmer, uncovered, 15 minutes or until meat is tender and sauce is thickened, stirring occasionally.
Nutrition Facts : Calories 866.1, Fat 58.6, SaturatedFat 20.3, Cholesterol 173.5, Sodium 1512.8, Carbohydrate 35.4, Fiber 5.4, Sugar 10.7, Protein 49.4
MUFFIN-TOPPED WINTER BEEF STEW
Muffin on stew? You'd better believe it - think of it as a lighter alternative to suet dumplings
Provided by Lesley Waters
Categories Dinner, Main course
Time 2h50m
Yield Serves 2 adults and 2-3 children
Number Of Ingredients 15
Steps:
- Heat oven to 150C/fan 130C/gas 2. Toss the beef in seasoned flour. Heat the oil in a large flameproof casserole. Fry the beef over a high heat until browned all over - it's easiest to do this in batches. Remove with a slotted spoon and set aside.
- Add 2 tbsp water and the onion to the pan, stir well over a medium heat, scraping up the crusty bits from the bottom of the pan. Lower the heat and fry gently for 10 mins, stirring occasionally until the onions have softened.
- Tip in the carrots, parsnips and bay leaf, then fry for 2 mins more. Return the beef to the pan, stir in the tomato paste, wine if using, and stock, then bring to the boil. Cover and cook in the oven for 1¾-2 hrs until the meat is tender. Can be made up to 2 days ahead or frozen for up to 1 month. Defrost thoroughly in the fridge before topping and baking. Take out of the oven and increase the temperature to 190C/fan 170C/gas 5.
- To make the topping, sieve the flour and baking powder into a bowl and add half the cheese. Mix olive oil and milk, then stir into the flour to make a soft, slightly sticky dough. Add more milk, if necessary. Spoon the dough over the meat and vegetables, sprinkle with the remaining cheese and bake for about 15 mins until golden, risen and cooked through.
Nutrition Facts : Calories 847 calories, Fat 39 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 82 grams carbohydrates, Fiber 10 grams fiber, Protein 46 grams protein, Sodium 2.81 milligram of sodium
WINTER VEGETABLE-BEEF STEW
Take the chill off a winter night with this homey, red wine-infused beef-and-veggie stew.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- In 4-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Cook beef in oil 15 minutes, stirring occasionally, until browned. Remove beef to bowl; cover to keep warm.
- In Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring occasionally, until tender. Return beef to Dutch oven. Sprinkle with flour; cook and stir 1 minute. Add wine; cook 1 minute, scraping to loosen any browned bits from bottom of pan. Stir in broth, carrots, parsnips, potatoes, bay leaves, thyme, salt and pepper.
- Heat to boiling; reduce heat. Cover; simmer about 40 minutes, stirring occasionally, until vegetables are tender. Remove bay leaves before serving.
Nutrition Facts : Calories 560, Carbohydrate 52 g, Fat 1, Fiber 11 g, Protein 44 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1150 mg
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20 TOP TO TOE WARMING WINTER STEWS AND CASSEROLES
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- Dublin Coddle. The ultimate comfort food must be a classic Dublin coddle. In this hearty stew, you will find salty bacon, sausage, and heaps of potatoes.
- Welsh Cawl. A classic stew from the tiny country of Wales is this Welsh cawl. It stands out from the rest because it is both a stew and a soup—two dishes in one.
- English Beef Stew and Dumplings. The English also know a thing or two about stews. Their famous offering of English beef stew and dumplings involves lots of beef, vegetables, and rib-sticking dumplings.
- Corned Beef Hash. Corned beef hash is another top choice for comfort food in British households. This stew is \so quick and easy to make that you'll quickly see why it's a staple.
- Traditional Lancashire Hotpot. If there were a contender for the title of Britain's favorite casserole the traditional Lancashire hotpot is it. The dish is filled with onions, beef, and crispy potatoes, and is so popular that it's known quite simply as "hotpot."
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- Old-Fashioned Beef Stew. This old-fashioned beef stew is just like the one your mom and gramma used to make it. It has thick, juicy chunks of beef, a nice selection of flavorful herbs, and plenty of tender veggies.
- Slow Cooker White Wine Chicken Stew. If you’ve never tried white wine chicken stew, you’re missing out. It’s a warm, comforting meal that’s dairy and gluten-free.
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- Venison Stew. Venison is one of the most overlooked meats out there, at least in my experience. Not many people cook with it, which is a real shame because it’s so good.
- Pork Stew With Root Vegetables. If you’re looking for a protein-heavy stew that’ll also help you carb up before something strenuous, check out this recipe for pork stew with root vegetables.
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