FIRESIDE BEEF STEW
Our rich, comforting beef stew chock-full of root vegetables is just the thing to get you through winter. The one-pot wonder can be made two to three days in advance, then reheated and finished with the parsley-horseradish topping and the sour cream right before serving.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 3h45m
Number Of Ingredients 18
Steps:
- Heat 2 tablespoons oil in a 5-quart Dutch oven over medium-high. Generously season beef with salt and pepper. Working in two batches, sear beef, flipping once, until deep golden brown, 3 to 4 minutes per side. Transfer to a bowl.
- Remove fat from Dutch oven; add remaining 1 tablespoon oil. Stir in onion, celery, and garlic; cook, stirring occasionally, until softened, 6 to 8 minutes. Add tomato paste and flour and cook, stirring, 1 minute. Add Worcestershire and wine and cook, scraping up browned bits from bottom, 1 minute. Add broth and bay leaves.
- Cut beef into 1 1/2-inch chunks; return to Dutch oven along with any juices. Bring to a boil, then partially cover and reduce heat to a simmer. Cook until meat is tender, about 1 1/2 hours. Add potatoes, carrots, and turnip, re-cover partially, and continue to cook until vegetables are tender, about 1 hour, 15 minutes. Season with salt and pepper.
- Combine parsley and horseradish in a small bowl. Serve stew with dollops of sour cream, topped with parsley-horseradish mixture.
BEEF AND BUTTERNUT SQUASH STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.
FIRESIDE BEEF STEW WITH SQUASH RECIPE - (4.5/5)
Provided by á-174535
Number Of Ingredients 14
Steps:
- Trim fat from meat. Cut meat into 1-inch pieces. In a 3.5 to 4.5-quart slow cooker combine meat, squash, onions, and garlic. Stir in broth, tomato sauce, Worcestershire sauce, dry mustard, the 1/4 teaspoon black pepper, and the allspice. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If using low-heat setting, turn to high-heat setting. In a small bowl combine cold water and cornstarch. Stir cornstarch mixture and frozen green beans into meat mixture. Cover and cook about 15 minutes more or until thickened. If desired, sprinkle each serving with freshly ground black pepper to taste.
FIRESIDE BEEF STEW
Steps:
- 1. Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a 3-1/2- to 4-1/2-quart slow cooker. Add squash, onions, and garlic. Stir in beef broth, tomato sauce, Worcestershire sauce, dry mustard, pepper, and allspice. 2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cold water and cornstarch. Stir cornstarch mixture and green beans into mixture in slow cooker. Cover and cook about 15 minutes more or until thickened. Makes 6 (1-1/3 cup) servings.
BEEF STEW WITH BUTTERNUT SQUASH
Make and share this Beef Stew With Butternut Squash recipe from Food.com.
Provided by Ck2plz
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a 4-qt saucepan over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Transfer meat to a plate, leaving juices in saucepan.
- Add onion; cook, stirring, until translucent, about 6 minutes.
- Add garlic and ginger; cook, stirring, 1 minute more.
- Return beef to pot; stir in squash, tomatoes, sauce, broth, cumin, cinnamon and pepper flakes. Bring to a boil; reduce heat to low. Cover; simmer until beef is tender, 30 to 35 minutes.
- Divide couscous and stew among 4 bowls. Sprinkle with almonds and parsley.
Nutrition Facts : Calories 354.6, Fat 15.3, SaturatedFat 3.5, Cholesterol 72.6, Sodium 116.1, Carbohydrate 29.1, Fiber 6.1, Sugar 9.8, Protein 29.3
BEEF STEW WITH SQUASH AND A SURPRISE INGREDIENT!
The other night as I was making up our weekly menu I went through my recipe file. That behemoth box that was jam packed with recipes that I have collected by clipping them out of magazines or printing them off from the internet. One of my goals while going through it was to whittle it down to keep only recipes that I thought I actually might make. Little by little I am accomplishing that goal. Also organizing it a bit better. We are also trying to use the crockpot more so this one was a doubly good find! See if you can find the surprise ingredient.
Provided by ILefkowitz
Categories Stew
Time 6h25m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- If you have the time and inclination:.
- - Brown the beef in a large skillet until seared on all sides.
- - You can also brown the onions if you are so inclined.
- If you are like me and are trying to do this at the crack of dawn before racing out the door to the bus stop and then to work start here:.
- Plug in the crock pot.
- Toss in the chopped onions, garlic, carrots, squash and beef.
- Stir in all the spices except the fresh cilantro.
- Pour in the tomato sauce.
- Cook on LOW for 6 - 8 hours.
- About 15 minutes before it is going to be served or as soon as you get home:.
- add the peas, cilantro and the olives.
- Stir it all up and let cook another 15 minutes or so.
- I served it over whole wheat couscous with a hunk of roasted garlic bread that Jeff picked up on the way home. It was a hit - everyone decided it was a keeper and that the addition of the olives (the secret ingredient) was genius. I loved the way it added a nice salty counterpart to the sweet squash. If you wanted to you could also add a bit of chicken stock to the stew at the beginning.
Nutrition Facts : Calories 370.9, Fat 15.5, SaturatedFat 5.5, Cholesterol 52.2, Sodium 616.8, Carbohydrate 41.6, Fiber 10.1, Sugar 13.2, Protein 20.6
EASY BEEF STEW WITH BUTTERNUT SQUASH
Butternut squash and carrots lend sweetness to this savory fall stew. And that hint of zest in the broth? That's BBQ sauce.
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 7 servings, 1 cup each
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Heat 2 Tbsp. oil in large skillet over medium-high heat. Add meat; cook 5 min. or until evenly browned, stirring occasionally. Remove meat from skillet; set aside.
- Add remaining oil, onions and garlic to skillet; cook 5 min. or until onions are crisp-tender. Add flour; cook and stir 1 min. Add beef broth; cook 5 min. or until thickened, stirring frequently to scrape browned bits from bottom of skillet. Add carrots, barbecue sauce, thyme and bay leaf; stir. Bring to boil. Remove from heat. Stir in meat. Spoon into 3-qt. casserole sprayed with cooking spray.
- Bake 1-1/4 hours. Add potatoes and squash; cover. Bake additional 45 min. or until meat is tender. Remove and discard bay leaf.
Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 18 g
AROMATIC BEEF STEW WITH BUTTERNUT SQUASH
Make and share this Aromatic Beef Stew With Butternut Squash recipe from Food.com.
Provided by shelshel0110
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan over med-high heat.Add beef and cook until brown on all sides. Transfer meat to plate, leaving juices in saucepan.
- Add onion. Cook, stirring, until translucent. Add garlic & ginger Cook 1 more minute.
- Return beef to pot. Stir in squash, tomatoes, tomato sauce, broth, cumin, cinnamon, and pepper flakes.
- Bring to a boil. reduce heat to low. Cover and simmer until beef is tender (30-60 min).
- Divide cous cous and stew among 4 bowls. Top with almonds and parsley.
- Enjoy!
Nutrition Facts : Calories 1461.8, Fat 92, SaturatedFat 35, Cholesterol 112.7, Sodium 690.8, Carbohydrate 127.5, Fiber 12.8, Sugar 9.6, Protein 31.7
FIRESIDE BEEF STEW
This stew is perfect for warming up on a wintry day. It is a good dish to make when you're busy, since it's quick to prepare and doesn't need attention while cooking. Instead of noodles, you can serve it with rice.
Provided by looneytunesfan
Categories Stew
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a medium Dutch oven or 3-qt. casserole, toss meat with browning sauce. Mix in cereal. Add all remaining ingredients except noodles. Cover and bake at 325° for 2 to 2-1/2 hours or until the meat and vegetables are tender. Serve with noodles.
Nutrition Facts : Calories 325.4, Fat 10.7, SaturatedFat 3.9, Cholesterol 114.5, Sodium 390.1, Carbohydrate 11.1, Fiber 1.6, Sugar 3.6, Protein 38.9
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