GOLDEN BEEF STEW
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
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
OLD-FASHIONED BEEF STEW WITH MUSHROOMS
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
- Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
- Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
- Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
- Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
- Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.
SLOW COOKER BEEF STEW III
Start this hearty stew the night before. The longer it cooks, the better it is! Tender stew meat with lots of mixed veggies! You'll have a great dinner all ready when you come home from work. Serve with Italian bread.
Provided by Mary
Categories Soups, Stews and Chili Recipes Stews Beef
Time P1DT10m
Yield 6
Number Of Ingredients 9
Steps:
- Place the carrots, potatoes, mushrooms, onion and celery in the slow cooker. Place the stew meat over the vegetables.
- In a medium bowl, combine the soup mix with the can of soup. Add the water and mix together well. Pour this in the slow cooker over the meat and vegetables.
- Add water as needed so that the liquid comes just to the bottom of the meat.
- Cook on low setting overnight, adding more water as necessary in the morning. Allow to cook all day.
Nutrition Facts : Calories 580.9 calories, Carbohydrate 23.8 g, Cholesterol 149.4 mg, Fat 32.1 g, Fiber 3.9 g, Protein 47.1 g, SaturatedFat 12.5 g, Sodium 681.6 mg, Sugar 4.2 g
PRESSURE COOKER GOLDEN MUSHROOM BEEF STEW
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
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.
QUICK GOLDEN STEW
This complete meal can be prepared in a hurry. Yet it has a rich goodness that tastes like you fussed.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan or Dutch oven, combine the carrots, potatoes, onions and just enough water to cover. Bring to a boil. Reduce heat; cover and cook for 10 minutes or until vegetables are tender. Add peas and ham; cover and cook 5 minutes longer. Drain water. Stir in soup and cheese; heat through.
Nutrition Facts : Calories 323 calories, Fat 14g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 1654mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 6g fiber), Protein 18g protein.
GREEK-STYLE BEEF STEW (STIFADO)
Tender beef and sweet shallots in a tangy, aromatic sauce make my version of beef stifado one you'll surely want to try! Be sure to serve it with crusty bread to dip in the sauce. Top the stew with crumbled feta and pickled red onions, or serve it on top of my Greek Spinach Rice.
Provided by Chef John
Categories Beef Stew
Time 3h5m
Yield 6
Number Of Ingredients 19
Steps:
- Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.
- Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.
- Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.
- Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.
- Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes. Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.
- Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.
- Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred. The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
- Taste and adjust seasonings before serving.
Nutrition Facts : Calories 777.2 calories, Carbohydrate 20.3 g, Cholesterol 163.3 mg, Fat 55 g, Fiber 1.6 g, Protein 42.3 g, SaturatedFat 19.8 g, Sodium 1519.4 mg
MOROCCAN BEEF STEW
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
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.
OVEN BEEF STEW
A stew that is easy to put together and fills your kitchen with a mouthwatering aroma. Doubling the recipe makes for an easy company dinner.
Provided by KARPITS
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- In a 2 to 3 quart casserole dish, combine the stew meat, potatoes, carrots, mushroom soup, French onion soup and water. Mix together well.
- Bake, uncovered, for 4 to 5 hours, stirring occasionally. Mix in the peas 15 minutes before serving.
Nutrition Facts : Calories 249.4 calories, Carbohydrate 17.5 g, Cholesterol 38 mg, Fat 13.9 g, Fiber 2.8 g, Protein 14.2 g, SaturatedFat 5.1 g, Sodium 645.1 mg, Sugar 4.2 g
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