HEALTHIER SLOW COOKER BEEF STEW I
This hearty and delicious stew is perfect for the rainy days of fall. By adding more vegetables and using reduced-sodium beef broth I make this recipe extra healthy for my family. Increasing the amount of garlic also helps ward off any colds!
Provided by MakeItHealthy
Categories Soups, Stews and Chili Recipes Stews Beef
Time 10h50m
Yield 6
Number Of Ingredients 15
Steps:
- Place beef in slow cooker. Mix together flour, salt, and pepper in a small bowl. Pour over meat and stir to coat. Stir in garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, celery, and butternut squash.
- Cover and cook on Low for 10 to 12 hours or on High for 4 to 6 hours. Stir in escarole. Cover and cook until escarole is tender, 15 to 20 minutes.
Nutrition Facts : Calories 468.4 calories, Carbohydrate 39.1 g, Cholesterol 83.5 mg, Fat 21.3 g, Fiber 7.4 g, Protein 30.7 g, SaturatedFat 8.3 g, Sodium 340.8 mg, Sugar 5.8 g
HEART HEALTHY BEEF STEW
This comes from a Heart healthy cookbook distributed from our local hospital. While this is somewhat different from your normal stew recipe, it is equally as good.
Provided by mommyoffour
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Coat a 4 quart pot with cooking spray and heat over moderate heat for 1 minute.
- Cut roast into 1 1/2 inch cubes.
- Season with the pepper.
- add to pot and brown for 4 - 5 minutes.
- Add the onion, garlic ,crushed tomatoes, worcestershire sauce and beef broth to the pot.
- Bring to boil.
- Turn heat down to simmer and add diced celery,carrots, mushrooms,and green beans.
- Cover and simmer until tender about 45 minutes.
- Dice peeled potatoes and add to pot.
- Add more water if needed.
- Simmer until tender, about 45 minutes.
Nutrition Facts : Calories 267.7, Fat 8, SaturatedFat 3, Cholesterol 65.2, Sodium 130.3, Carbohydrate 24.7, Fiber 4.8, Sugar 7.1, Protein 25.3
CROCK-POT BEEF STEW
This simple beef stew is easy to make. Just set it and let it cook and enjoy the flavors!
Provided by I Heart Recipes
Categories Main Course
Time 3h20m
Number Of Ingredients 19
Steps:
- Pour vegetable oil into a skillet, and place over medium heat.
- Coat the meat with the flour, and once the oil is hot brown the meat.
- Remove the meat from the pan, and pour in the beef stock.
- Toss the meat back into the pan, and cook for 2 minutes, then remove from the heat.
- Toss all of the vegetables into the Crock-Pot, along with the meat, and seasonings.
- Cook on high for 3 hours.
- Dish out about 1 cup of beef stock, and add 2 tbsp of cornstarch to it. Whisk.
- Pour the thickened stock back into the slow cooker. Mix, and let sit for 5-10 minutes.
- Serve, and enjoy!
BEEF HEART STEW
This is a very tasty stew, that came from Nova Scotia in the 60's. Beef heart is browned, and then stewed with onions to make a tasty stew that goes great over noodles or mashed potatoes.
Provided by J. Murphy
Categories Main Dish Recipes
Time 3h20m
Yield 10
Number Of Ingredients 7
Steps:
- Dredge the beef heart in flour until coated. Heat the oil in a Dutch oven over medium-high heat. Fry the pieces of heart until browned. Stir in onions and water. Season with salt and seasoning salt. Cover, reduce heat to low, and simmer for 2 to 3 hours, or until the meat is very tender. Serve over noodles or mashed potatoes.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 2.8 g, Cholesterol 169 mg, Fat 8.1 g, Fiber 0.3 g, Protein 24.5 g, SaturatedFat 2.3 g, Sodium 645.2 mg, Sugar 0.6 g
SLOW COOKER BEEF HEART STEW
Don't be scared off by cooking beef heart. It's actually an incredibly flavorful piece of beef. This slow cooker method makes it very tender and the other ingredients make for a well balanced stew.
Time 8h40m
Yield 10
Number Of Ingredients 20
Steps:
- Cut the heart into two halves. Remove any excess tissue and fat. Cut the heart muscle into cubes and place in a zip-top plastic bag. Add the vinegar and salt, seal the bag and turn the bag to coat the meat in the mixture. Place in the refrigerator for 2 hours. Rinse the meat with cold water and spread out on paper toweling to drain. Meanwhile, combine the flour, salt, pepper, and cumin to another zip-top plastic bag. Add the meat cubes to the bag and seal. Shake to coat in the mixture. Heat a skillet over medium-high heat. Add enough oil to just cover the bottom of the skillet. Add the floured meat in small batches and cook, stirring, until browned. Add the browned meat to the crock pot. Repeat with remaining batches. Add the onions and celery to the skillet (add more oil if needed). Cook, stirring, until softened. Add to the crock pot. Add the wine to the skillet and bring to a boil. Use a wooden spoon to scrape up any bits stuck to the pan. Add the wine to the crock pot. Add the water, carrots, potatoes, turnip, lima beans, beef bouillon granules, coffee powder, and tabasco. Stir well. Cover the crock pot and cook on low for 6 hours or until the heart meat is tender and the vegetables are soft. Stir a few times during the cooking time.
Nutrition Facts :
GLUTEN FREE BEEF STEW (STOVE TOP RECIPE)
This Gluten Free Beef Stew recipe is thick, full of potatoes and carrots and made on the stove top. Perfect old fashioned comfort food!
Provided by Christine Rooney
Categories Main Course
Time 1h30m
Number Of Ingredients 13
Steps:
- Mince 6 cloves of garlic and 1 large onion (white or yellow).
- Wash, scrub, and dry 4-5 carrots and 4-6 red potatoes. Cut the carrots into slices and cut the potatoes into cubes.
- Using a separate cutting board cut 1 - 1.5 lbs. of beef chuck roast into bite-size cubes. Pour 1/2 cup of gluten free flour (or regular AP flour if not GF) over the meat and toss until completely coated.
- Heat a cast iron Dutch oven or heavy-bottom soup pan to medium-high and add 1 Tbsp. olive oil. Once heated, add half of the cubed meat and cook for 2-3 minutes on each side. Add 1/4 tsp. kosher salt and pepper. Once the meat is seared on all sides remove and set aside. Repeat this process with second batch of meat. Set seared meat aside.
- Add another 1 Tbsp. of olive oil to pan and then add the minced garlic and onions. Saute for 4-5 minutes, scraping up the brown bits as they cook.
- Add 1/2 cup red wine to pan and saute for 4-5 minutes or until wine reduces.
- Add the sliced carrots to pan and saute for 5 minutes, stirring frequently.
- Add 3 cups of beef broth and the seared meat to the Dutch oven. Bring the stew to a boil, reduce to a low-medium boil, cover, and cook for 20 minutes.
- Add 1 more cup beef broth and the diced potatoes to the pan. Cover again and cook for another 20 minutes or until the potatoes are tender.
- Remove cover and add 3 Tbsp. tomato paste and 2 tsp. Italian seasoning. Stir together until completely incorporated and cook for another 2 minutes or until the stew has thickened to desired consistency. Adjust salt and pepper levels to taste and serve.
Nutrition Facts : Calories 612 kcal, ServingSize 2 cups, Carbohydrate 41 g, Protein 43 g, Fat 30 g, SaturatedFat 11 g, Cholesterol 130 mg, Sodium 1027 mg, Fiber 6 g, Sugar 7 g
LOW SODIUM BEEF STEW
Savory, hearty, stick to your ribs classic Low Sodium Beef Stew made in the Instant Pot or crockpot. Save literally thousands in sodium over canned stews!
Provided by Bill
Categories Main Course Soup
Number Of Ingredients 22
Steps:
- Cut and cube the meat to bite size pieces. Mix (coat) with flour, pepper and Italian seasoning.
- Add the olive oil to the instant pot and turn the sauté function to high. When the oil starts to shimmer add the meat and season with the pepper and Italian seasoning.
- Cook the meat until browned on all sides.
- Add the beef broth and wine to the instant pot and use a flat bottom spatula to deglaze and scrape the brown bits from the bottom of the pot.
- Add the remaining ingredients except for cornstarch and water.
- Cover and lock the lid on the instant pot. Ensure steam valve is closed.
- Set with manual button for 35 minutes, allow the pressure to release naturally for 10 minutes before doing a quick release of valve.
- Immediately after opening the pot, mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.
Nutrition Facts : Calories 547 kcal, ServingSize 1 serving
HEALTHY BEEF STEW
This is one of the tastiest stews I have ever made. It's hearty and especially good for folks on restricted diets because most of its flavor comes from herbs and spices. -Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine 4 tablespoons flour, paprika and pepper. Add beef, a few pieces at a time, and shake to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste; cook until fragrant and the color starts to darken slightly. Add the water, bouillon, 1-1/2 teaspoons basil, 3/4 teaspoon thyme, 3/4 teaspoon garlic powder and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender., Add the potatoes, onions and carrots. Cover and simmer 30 minutes longer or until the meat and vegetables are tender., Discard bay leaves. In a small bowl, combine the parsley, salt, and the remaining flour, basil, thyme and garlic powder. Add cold water; stir until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 336 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 512mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
STEWED BEEF HEART
Provided by Metro
Time 3h
Yield 4
Number Of Ingredients 9
Steps:
- Sauté the bacon in a frying pan.Add the floured cubes of beef heart and cook them to a nice colour.Add the carrots and the small onions and continue cooking for 3 to 4 minutes.Pour in the beef broth and add the bay leaf and the thyme. Salt and pepper.Bring to a boil, cover and simmer for 2 hours or until the meat is tender.20 minutes before the end of the cooking time, add the tomato paste.
DAD'S BEEF HEART STEW
Am posting this recipe in memory of my dad who passed away Oct. 14, 2009. He made this every year when we butchered a beef and we always looked forward to him making this. This is time consuming, but makes a huge amount and freezes well. We seldom froze any though, as we usually ate it until it was gone!
Provided by sklhczech
Categories For Large Groups
Time 9h
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Place beef heart in large kettle and cover with 12 cups water. I use a large stockpot for this. Bring to a boil over medium heat and simmer for 4-5 hours or until heart is tender. May need to add more water while cooking to keep meat covered. I usually add at least 4 more cups of water while it is cooking.
- Once heart is tender, remove heart from broth and let cool. Cube meat into 1-2 inch pieces and return to broth.
- Add in onions, potatoes, carrots and bay leaves. Cook on medium low heat for at least 4 hours.
- Stir in mushrooms, mushroom soup and barley. Simmer at least another hour or until barley is tender.
- Remove bay leaves before serving.
- The longer this cooks, the better it is. I have made this by cooking the heart one day, letting the heart and the broth cool over night and then putting it on the stove and finishing it the next day.
- Can also make this by cooking the heart on the stove, let cool and cube the meat, then put all remaining ingredients into a large roaster and cover and put in the oven and bake at 300 for 6 hours.
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- Heat 2 teaspoons olive oil in a large Dutch oven over medium-high heat. Add the beef and brown on all sides, about 5 minutes. Transfer beef to a bowl.
- Add mushrooms to the Dutch oven and saute for 3 to 4 minutes until they are beginning to brown and most of the water from the mushrooms has evaporated. Reduce heat to medium-low and add the onions. Saute 5 to 6 minutes until translucent and beginning to brown. Add the garlic, thyme, and 1 teaspoon za'atar. Saute 30 seconds to 1 minute until fragrant.
- Add the wine and deglaze the pot by scraping the brown bits from the bottom. Once the wine has mostly evaporated, add the broth and bring to a boil. Add beef with juices back to the pot, cover, and lower heat to simmer for about 45 minutes, stirring occasionally.
- Add sweet potatoes, carrots, and parsnips. Cover and cook another 45 minutes. Uncover and stir in beans, 1/2 teaspoon salt, remaining 1/2 teaspoon za'atar, and freshly ground pepper. Cook uncovered for another 30 minutes until the stew is thickened.
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- In a 4-quart Dutch oven, heat oil over medium-high heat. Add bacon; cook about 5 minutes or until browned, stirring occasionally.
- Add beef to Dutch oven. Sprinkle with the salt and pepper. Cook about 8 minutes or until browned, stirring occasionally. Remove meat from Dutch oven; set aside.
- Add carrots, celery, and onions to Dutch oven. Add tomato paste, stirring to coat vegetables; cook for 2 minutes. Add tomatoes, wine, and vinegar. Bring to boiling, scraping up any browned bits on the bottom of the Dutch oven. Reduce heat. Simmer, uncovered, for 5 minutes. Add broth, the thyme sprigs, the bay leaf, and browned beef mixture. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Uncover and simmer about 30 minutes more or until thickened and beef and vegetables are tender.
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Ratings 2Category Main CourseCuisine RussianTotal Time 2 hrs
- Wash the beef heart. Use a sharp knife to remove arteries and fat. Slice into 1-inch cubes. Slice into large chunks potatoes and apples, remove the core. Peel onion, dice small.
- In a large dutch oven over medium-high heat, melt ghee. Add meat and let it sit for 2-3 minutes without stirring so the sides can brown. Stir a couple of times to let meat brown from all sides but don't completely cook through. Add onions, stir well.
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- Heat 2 teaspoons olive oil in a large Dutch oven over medium-high heat. Add the beef and brown on all sides, about 5 minutes. Transfer beef to a bowl.
- Add 1 teaspoon olive oil to Dutch oven and sauté mushrooms for 3-4 minutes until they are beginning to brown and most of the water from the mushrooms has evaporated. Reduce heat to medium-low, add 1 teaspoon olive oil and when hot add the onions. Sauté 5-6 minutes until translucent and beginning to brown. Add the garlic, thyme, and 1 teaspoon za'atar. Sauté 30 seconds to 1 minute until fragrant.
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