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
5 STAR BEEF STEW
The most delicious stew recipe I've ever had. So warm and flavourful. You'll want to eat the whole pot by yourself.
Provided by I love spicy food
Categories Stew
Time 7h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Put everything in the crock pot and cook on low for 6-8 hours until beef is tender.
Nutrition Facts : Calories 299.9, Fat 15.3, SaturatedFat 5.1, Cholesterol 59.5, Sodium 957.6, Carbohydrate 21.8, Fiber 4.3, Sugar 5.4, Protein 20.1
BEEF STEW V
A charming beef stew flavored with red wine and vegetables. This recipe makes lots of stew, so invite some friends over.
Provided by Kathy
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h20m
Yield 16
Number Of Ingredients 18
Steps:
- Season the stew meat with some of the salt and pepper and coat with flour. In a large skillet over medium-high heat, Sautee the beef and onions in the butter and oil until browned on the outside. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in the red wine.
- Cover soup and simmer for 1 1/2 hours before adding carrots, celery potatoes and pearl onions. Continue to simmer until potatoes are tender, about 1 hour.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 23.2 g, Cholesterol 53.4 mg, Fat 12.4 g, Fiber 3 g, Protein 17.3 g, SaturatedFat 5.3 g, Sodium 561 mg, Sugar 3.5 g
FIVE-SPICE BEEF STEW
Make and share this Five-Spice Beef Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large, heavy pot, warm the oil over med-high heat.
- Working in batches, add the beef strips and brown well on all sides, about 5 minutes per batch.
- Transfer to a bowl.
- Add the broth and stir to scrape up any browned bits on the bottom of the pot.
- Return the meat to the pot.
- Add the soy sauce, sherry, ginger, five-spice powder, daikon, and green onions.
- Bring to a simmer, decrease heat to med-low, cover, and simmer until the meat fall apart when tested with a fork, about 3 hours.
- Using a large spoon, skim the fat from the surface of the stew.
- Add the cabbage, cover, and simmer over med-low heat until the cabbage is very soft and wilted but not mushy, about 30 minutes longer.
- Serve.
Nutrition Facts : Calories 47.5, Fat 2.6, SaturatedFat 0.3, Sodium 977.7, Carbohydrate 3.1, Fiber 1, Sugar 1.4, Protein 2.6
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