Golden Beef Stew Food

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ULTIMATE BEEF STEW



Ultimate Beef Stew image

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

3 tablespoons good olive oil
4 ounces small-diced pancetta
3 pounds boneless short ribs, cut in 1 1/2-inch chunks (4 1/2 pounds on the bone)
Kosher salt and freshly ground black pepper
1/4 cup Cognac or brandy
1 cup hearty red wine, such as a Côtes du Rhône or Chianti, divided
2 cups chopped yellow onions (2 onions)
2 cups chopped fennel, trimmed and cored (1 large bulb)
2 tablespoons minced garlic (6 cloves)
1 (14.5-ounce) can diced tomatoes, including the juices
2 tablespoons tomato paste
2 cups beef broth, such as College Inn
1 pound carrots, scrubbed and cut 1/2 inch thick diagonally
1 pound Yukon Gold potatoes, scrubbed, 1-inch diced
10 ounces frozen peas

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.

GOLDEN BEEF STEW



Golden Beef Stew image

This is THE only way I make my beef stew! It is very similar to the ol' Dinty Moore brand (but homemade). We like it very much. It really is very easy to make and great on a cold winter day! The gravy thickens quite nicely on its own cause you stir in the extra flour while browning the beef! I have been making this stew for more than 10 years and would love for you to try it!

Provided by Theresa P

Categories     Stew

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 lbs sirloin steaks or 1 1/2 lbs beef stew meat
1/2 cup Bisquick baking mix or 1/2 cup flour
3 -4 tablespoons oil
3 cups beef broth
1 tablespoon dried onion flakes
salt and pepper
1 teaspoon sugar
1 tablespoon Worcestershire sauce
4 tablespoons ketchup
2 large carrots
1 large cubed potato
1 cup frozen peas

Steps:

  • Put 3-4 tablespoons oil in stew pot or dutch oven.
  • Cube steak and shake in Bisquick (I shake mine in a zip lock bag).
  • Brown in hot oil in stew pot or dutch oven.
  • Add remainder of Bisquick from the bag and stir into the meat, then add broth, onion flakes, sugar, ketchup and Worcestershire sauce, salt and pepper to taste.
  • Stir well and bring to boil.
  • Reduce heat to low and simmer for 1 1/2 hours.
  • Stir occasionally.
  • After 1 1/2 hours uncover and stir in carrots and potatoes and cook until tender (about 1/2 hour or so).
  • Stew should thicken nicely.
  • Add frozen peas last 10 minutes of cooking.
  • Serve and enjoy!

Nutrition Facts : Calories 858, Fat 52.3, SaturatedFat 17.1, Cholesterol 167.5, Sodium 1019.8, Carbohydrate 40.7, Fiber 5, Sugar 11.4, Protein 54.9

BEEF STEW WITH CARROTS AND FRESH HERBS



Beef Stew with Carrots and Fresh Herbs image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons canola oil
3 pounds boneless beef stew meat, preferably chuck, cut into 1- to 1 1/2-inch cubes
Kosher salt and freshly ground black pepper
2 medium yellow onions, cut into thin slices
1 bottle dry red wine
1/4 cup red wine vinegar
4 cups enriched beef stock
1/4 cup smooth Dijon mustard
12 small parsnips, peeled
4 tablespoons unsalted butter, divided
1 tablespoon dark-brown sugar
2 bay leaves
12 small carrots, peeled
2 tablespoons extra-virgin olive oil
1 cup shelled peas
Parsley for garnish
Chives for garnish

Steps:

  • Preheat the oven to 325 degrees F.
  • Cook the meat: Heat a Dutch oven over high heat and add the canola oil. Season the pieces of beef on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the beef in a single layer in the hot oil, making sure not to crowd the pan (you might need to cook the beef in batches). Brown the meat on all sides. When brown, add onions and steam over the beef, 2 to 3 minutes. Add the wine and vinegar and cook until all of the liquid evaporates, 10 to 15 minutes. Add stock and mustard and continue to simmer about 8 to 10 minutes more. Meanwhile, in a medium skillet, add parsnips and enough water just to cover. Add 2 tablespoons butter, brown sugar, and bay leaves and simmer until parsnips are slightly tender, 4 to 5 minutes. Drain, discard bay leaves, and set parsnips aside. In the same pan, add carrots and enough water just to cover. Add remaining 2 tablespoons butter and the olive oil. Simmer until slightly tender, 4 to 5 minutes. Drain and set aside.
  • Cook and finish the stew: Add the parsnips and carrots to the beef. Cover and place in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 1 to 1 1/2 hours. Remove the stew from the oven and use a large spoon to skim any excess fat or impurities that form on the surface. Taste for seasoning. Allow it to "rest" for 15 minutes before serving. Stir in the peas, parsley and chives.

THE ULTIMATE BEEF STEW



The Ultimate Beef Stew image

Provided by Tyler Florence

Categories     main-dish

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 29

1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
3 tablespoons butter
2 cups all-purpose flour
2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
Sea salt and freshly ground black pepper
1 bottle good quality dry red wine (recommended: Burgundy)
8 fresh thyme sprigs
6 garlic cloves, smashed
1 orange, zest removed in three 1-inch strips
1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cups beef stock
9 small new potatoes, scrubbed clean and cut in 1/2
1/2 pound carrots, peeled and sliced
2 cups frozen pearl onions, a large handful
1 pound white mushrooms, cut in 1/2
1/2 pound garden peas frozen or fresh
Fresh flat-leaf parsley, chopped, for garnish
Horseradish Sour Cream, recipe follows, for garnish
Toasted Peasant Bread, recipe follows, for serving
1 cup sour cream
1 tablespoon prepared horseradish
Olive oil
Salt and pepper
Chives, finely chopped, as garnish
1 loaf peasant bread, sliced into 1/2-inch pieces
Extra-virgin olive oil
4 garlic cloves, halved
Chopped parsley leaves

Steps:

  • Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
  • While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
  • Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
  • After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
  • To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.
  • Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives.
  • Preheat the oven to 500 degrees F.
  • Put a sheet pan in the oven so that it gets good and hot.
  • Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.

THE BEST BEEF STEW



The Best Beef Stew image

The deep flavors in our beef stew come from browning the chuck roast in batches and cooking the onions and garlic until they're sweet. Cooking low-and-slow in the oven allows the meat to become completely tender in its rich red wine-laced sauce. This is a great dish to make ahead as its complex flavors intensify overnight.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 17

4 sprigs flat-leaf parsley
4 sprigs thyme
1 sprig rosemary
2 fresh bay leaves
2 tablespoons olive oil
3 pounds beef chuck roast, cut into 2-inch pieces
1 large onion, chopped
5 cloves garlic, chopped
7 medium carrots (about 12 ounces), peeled, cut diagonally into 1-inch pieces
3 large stalks celery, cut diagonally into 1-inch pieces
1/2 cup dry red wine
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 1/2 pounds small red potatoes, halved
One 28-ounce can diced tomatoes
Kosher salt and freshly ground black pepper
Chopped flat-leaf parsley, for serving

Steps:

  • Arrange a rack in the lower third of the oven and preheat to 275 degrees F. Tie the parsley, thyme, rosemary and bay leaves together with kitchen twine.
  • Heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate.
  • Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about 6 minutes. Add the carrots and celery and continue to cook until they are brightly colored and fragrant, about 4 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pot, and cook until it evaporates, about 4 minutes. Sprinkle the vegetables with the flour, stir to evenly coat them and cook for 1 minute. Add the broth, potatoes, tomatoes and the reserved beef with any accumulated juices. Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.
  • Cover the pot and then transfer to the oven. Bake until the beef is tender but still holds its shape, 1 1/2 to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.

ABSOLUTELY THE BEST AMISH BEEF STEW



Absolutely the Best Amish Beef Stew image

This is just what its name implies...the absolute best beef stew ever. It is wonderful in the colder weather and really warms you up. I got the basic recipe from an old Amish cookbook and tweeked it a bit. My family loves it with home baked bread, so I always make Amish White Bread, recipe #26526 to go along with it.

Provided by Karen..

Categories     Stew

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 -3 lbs boneless beef cubes
2 tablespoons shortening
1 large onion, sliced
4 cups boiling water
1 tablespoon salt
1 tablespoon lemon juice
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper
1 1/2 teaspoons paprika
1 dash allspice
1 dash clove
6 carrots, peeled and cut into chunks or 1 lb peeled baby carrots
6 potatoes, peeled and cut into chunks
1/2 cup cold water
1/4 cup flour

Steps:

  • Melt shortening over high heat in a large pot or dutch oven.
  • Add beef cubes and brown over medium heat, stirring occasionally, about 15-20 minutes.
  • Add onions, boiling water, salt, lemon juice, sugar, worcestershire sauce, pepper, paprika, allspice and cloves.
  • Simmer, tightly covered, for about 2 hours, stirring occasionally.
  • Add vegetables and simmer another 30 minutes (covered), or until tender.
  • Note: if your lid is not tight on the pot, you may not have enough liquid left to just about cover everything after you add the veggies.
  • If this is the case, add more water to barely cover ingredients.
  • Mix cold water and flour together and blend until smooth.
  • Push meat and veggies to the side of the pot and add flour mixture slowly, incorporating into liquid.
  • When gravy thickens, stir all ingredients gently to distribute gravy evenly.
  • Simmer another 5 or 10 minutes and enjoy!

PRESSURE COOKER GOLDEN MUSHROOM BEEF STEW



Pressure Cooker Golden Mushroom Beef Stew image

This is a recipe I adapted from how I make stew in a crock pot/slow cooker. The golden mushroom soup (I use Campbell's brand) makes a great gravy and you don't have to do anything to it. When I make it in the crock pot I don't even add water, I just use 2 cans of soup. The juice from the meat is enough liquid to make a great gravy. My family loves the taste and it is so easy!

Provided by Foggyblonde

Categories     Stew

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons canola oil
1 1/2 lbs stew meat
1 large onion, cut up
4 carrots, peeled and cut into chunks
4 red potatoes, cut into chunks
salt & pepper (to taste)
1 -2 teaspoon dried parsley
8 -12 button mushrooms, rinsed and halved
10 ounces condensed golden mushroom soup
10 -20 ounces water
1 -2 beef bouillon cube (optional)

Steps:

  • Heat oil in bottom of pressure cooker until hot and add the meat all at once (do not turn for at least 1 minute - you really want to let the meat sear
  • Stir the meat, letting it brown on all sides. Next, add the onions, carrots, mushrooms, potatoes, salt, pepper, parsley, golden mushroom soup, water and optional beef bouillon(the bouillon gives a stronger flavor)
  • Lock the pressure cooker lid in place and bring to high pressure over high heat.
  • Cook 15 minutes.
  • Cool pot immediately and serve.
  • If the gravy isn't thick enough then stir a bit of cornstarch to some cold water (only about 1 T to half a cup of water) and add to the gravy. Bring to a boil and the gravy will thicken.

MOROCCAN BEEF STEW



Moroccan Beef Stew image

Provided by Ann Gillespie

Categories     Soup/Stew     Beef     Olive     Onion     Sauté     Quick & Easy     Low Cal     High Fiber     Dinner     Raisin     Chickpea     Carrot     Winter     Healthy     Cilantro     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 14

3 tablespoons olive oil, divided
1 3/4 pounds beef tenderloin, cut into 1-inch cubes
1 large onion, chopped
1 large carrot, chopped
2 garlic cloves, chopped
1 tablespoon paprika
2 teaspoons ground cumin
1 1/2 teaspoons ground cinnamon
2 cups beef broth
1/2 cup halved pitted Kalamata olives
1/2 cup golden raisins
1 15-ounce can garbanzo beans (chickpeas), drained
1/2 cup chopped fresh cilantro
1 teaspoon lemon peel

Steps:

  • Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.

OLD-FASHIONED BEEF STEW



Old-Fashioned Beef Stew image

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Categories     dinner, one pot, soups and stews, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

Steps:

  • Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
  • Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
  • Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams

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