HEARTY BEEF & SWEET POTATO STEW
I have fond memories of growing up in an Irish-Italian family and learning to cook from my grandparents. Beefy stew reminds me of their precious contributions. -Renee Murphy, Smithtown, New York
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., Add remaining oil to pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from pan. Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. Transfer to oven; bake, covered, 1-1/4 hours., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to Dutch oven.
Nutrition Facts :
BEEF & POTATO CASSEROLE
This hearty casserole dish makes a great cold weather meal.
Provided by Land O'Lakes
Categories Casserole Potato Beef Savory Baking Cooking Meat, poultry, and seafood Vegetable Main Course
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 375°F.
- Melt butter in 12-inch skillet until sizzling; add potatoes, carrots, celery, onion and garlic. Cook over medium heat, stirring occasionally, 6-8 minutes or until vegetables are softened. Add all remaining ingredients exceptcheese; stir to combine. Spoon mixture into ungreased 2-quart casserole; cover.
- Bake 30-40 minutes or until heated through. Remove from oven. Sprinkle casserole with cheese; cover. Let stand 2-3 minutes or until cheese begins to melt.
Nutrition Facts : Calories 590 calories, Fat 34 grams, SaturatedFat grams, Transfat grams, Cholesterol 110 milligrams, Sodium 1140 milligrams, Carbohydrate 39 grams, Fiber 7 grams, Sugar grams, Protein 35 grams
HEARTY BEEF DINNER
Tender beef dish. Cross between stew and stroganoff. Serve with hot cooked rice.
Provided by MOLSON7
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h40m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium heat. Add beef, and cook until evenly brown. Stir in onion and garlic, and cook until tender, about 5 minutes. Season with dill seed, paprika, salt, and pepper. Stir in can of broth, and cup of broth; bring to a boil. Reduce heat, cover, and simmer 2 hours. Stir in mushrooms, and simmer for 20 minutes. Mix together flour and water, and stir into stew. Cook until thickened. Stir in sour cream, and heat through, but do not boil.
Nutrition Facts : Calories 546.9 calories, Carbohydrate 9.8 g, Cholesterol 118 mg, Fat 42.1 g, Fiber 1.2 g, Protein 31.8 g, SaturatedFat 17.6 g, Sodium 842.7 mg, Sugar 2.1 g
HEARTY BEEF AND POTATO CASSEROLE
This recipe came from a church cookbook, so I have no way of knowing whether it came from another source, or if this was someone's own creation. Regardless, it has been a family favorite ever since. Make sure you thaw the broccoli first, so it gets cooked enough. Otherwise, you will end up with cold, half-frozen broccoli in your casserole. (Ask me how I know . . . )
Provided by Bridget Leigh
Categories One Dish Meal
Time 38m
Yield 1 casserole, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes on bottom and sides of a 9" x 13" casserole dish. Bake at 400 degrees Fahrenheit for 10 minutes.
- Brown ground beef and drain. Place beef, broccoli, 1/2 can onions and tomatoes in potato shell. Combine soup, milk, 1/2 cup cheese and seasonings and pour over beef mixture. Bake, covered, for 20 minutes, at 400 degrees Fahrenhiet.
- Top with remaining cheese and onions. Bake uncovered 2-3 minutes longer, until cheese is melted.
Nutrition Facts : Calories 224.5, Fat 15.3, SaturatedFat 7, Cholesterol 58.9, Sodium 421.3, Carbohydrate 5.7, Fiber 1.5, Sugar 1.5, Protein 16
ITALIAN BEEF AND POTATO CASSEROLE
Make and share this Italian Beef and Potato Casserole recipe from Food.com.
Provided by KittyKitty
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook ground chuck , onion and garlic in a large skillet over medium heat until meat is browned, stirring to crumble meat; drain. Add spaghetti sauce, water, basil, oregano, and pepper, stir well.
- Spoon 1/3 of meat mixture into a lightly greased 13 x 9 x2 inch baking dish. Top with half of potato slices; cover with 1/3 of meat mixture. Add remaining potato slices and remaining meat mixture. Cover with aluminum foil.
- Bake at 375°F for 1 hour or until potatoes are tender. Remove foil; sprinkle cheese over casserole. Bake an additional 5 minutes or until cheese melts.
- Let casserole stand 10 minutes before serving.
HEARTY HAMBURGER AND POTATO CASSEROLE
Steps:
- Gather the ingredients.
- Heat the oven to 375 F. Spray a 9-by-13-inch baking pan or a shallow 3-quart casserole with nonstick cooking spray.
- Combine ground beef, onion, half of the bell peppers, the canned tomatoes, Worcestershire sauce, chili powder, and kosher salt.
- Pat mixture into the prepared baking pan or baking dish.
- Arrange the sliced potatoes on top of the ground beef layer, and then sprinkle with the flour.
- Top the potatoes with the corn, lima beans, and then the remaining chopped bell peppers.
- Cover the pan tightly with foil and bake for 1 hour.
- Sprinkle with the cheese and bake for 15 minutes longer, or until the vegetables are tender, and the cheese topping is golden brown.
- Serve and enjoy! You Might Also Like Easy Layered Dinner With Ground Beef Tater Tot Casserole, Slow Cooker or Oven 22 Family-Pleasing Ground Beef Casseroles Hamburger Upside-Down Casserole With Biscuit Topping
Nutrition Facts : Calories 387 kcal, Carbohydrate 52 g, Cholesterol 41 mg, Fiber 10 g, Protein 20 g, SaturatedFat 6 g, Sodium 672 mg, Sugar 11 g, Fat 13 g, ServingSize 6 Servings, UnsaturatedFat 0 g
SOUTHWESTERN-STYLE BEEF AND POTATO CASSEROLE
Steps:
- Gather the ingredients. Heat the oven to 350 F.
- Grease a 9 x 13 x 2-inch baking pan (2 1/2- to 3-quart size).
- Heat the olive oil in a large skillet over medium heat.
- When the oil is hot and shimmering, add the ground beef, onion, and celery.
- Cook until the beef is browned and vegetables are tender, stirring frequently.
- Add the garlic and jalapeño peppers; cook about 1 minute longer, stirring frequently.
- Stir in the tomatoes, chili powder, salt, pepper, and cumin. Bring to a simmer.
- In the prepared baking dish, arrange half of the sliced potatoes, then top with half of the corn, half of the ground beef mixture, and half of the cheese.
- Repeat the layers, ending with the remaining cheese.
- Cover the baking dish tightly with foil and bake for about 1 hour and 15 minutes, or until potatoes are tender.
- Serve hot and enjoy.
Nutrition Facts : Calories 652 kcal, Carbohydrate 40 g, Cholesterol 142 mg, Fiber 6 g, Protein 46 g, SaturatedFat 17 g, Sodium 933 mg, Sugar 7 g, Fat 35 g, ServingSize Serves 6, UnsaturatedFat 0 g
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- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add garlic; sauté 1 minute or until garlic just begins to brown. Remove garlic from pan with a slotted spoon; place in a large bowl. Coat pan with cooking spray. Add onion; sauté 3 minutes or until tender. Add onion to garlic. Coat pan with cooking spray. Add half of beef to pan; sauté 5 minutes or until browned on all sides. Add beef and any accumulated juices to onion mixture. Coat pan with cooking spray. Add remaining beef to pan; sauté 5 minutes or until browned on all sides. Add beef and any accumulated juices to onion mixture.
- Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add beef mixture. Stir in carrot, rosemary, salt, pepper, and bay leaves. Add 1 cup water, broth, and tomatoes; stir to combine. Bring to a boil; cook 1 minute. Remove from heat; cover and bake at 300° for 1 1/2 hours. Remove from oven; uncover and stir in potatoes. Combine remaining 1/4 cup water and flour; stir with a whisk until smooth. Stir flour mixture into stew. Cover and bake an additional 1 1/2 hours or until beef is tender. Discard bay leaves. Sprinkle with parsley, if desired. Serve with bread.
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- Place the potatoes on baking sheets. Rub with canola oil. Bake in the preheated oven for 45 minutes, or until tender. Remove the potatoes from the oven. Lower the temperature to 350° F (180° C/Gas mark 4).
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- Heat a little oil in a frying pan and add the beef. Cook the chunks of meat for about 2 minutes until all sides are browned.
- When the beef has browned, remove it from the frying pan and put in the slow cooker bowl. Add the vegetables to the frying pan and cook for 5 minutes.
- Place the cooked vegetables in the slow cooker bowl with the beef and add the other ingredients. Cook on low for 7 hours or high for 4 hours.
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Total Time 30 minsCalories 271 per serving
- Heat oven to 425°F. In a large glass bowl, prepare scalloped potatoes for baking (using 2 cups boiling water, 1/2 cup milk, and 2 tablespoons butter). Place bowl in microwave and cook 5 minutes; stir and cook 5 minutes more. Set aside. In a medium bowl, microwave carrots and 1 tablespoon water, covered, for 5 minutes.
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