HEAVENLY BEEF STEW RECIPE
For beef lovers, this beef stew recipe cooks the meat over a nice hot beef broth with veggies and herbs. Serve it with some bread or noodles.
Provided by Recipes.net Team
Categories Stew
Time 1h50m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil, and sauté garlic and onions in Dutch oven. Remove.
- Mix together flour, salt and pepper. Dredge meat in flour mix in a small bowl and brown well in the oil (add more if necessary).
- Return onion and garlic to pot. Add carrots, beef broth and thyme plus wine if you are using.
- Simmer, covered for 1 1/2 hours or until tender. Sauté mushrooms in 1 Tbs. butter for 5 minutes.
- Add to meat and mix gently. Simmer for 10 more minutes on very low heat.
- Serve with fresh French bread, and a salad. You can also serve over biscuits, noodles or rice.
Nutrition Facts : Calories 414.00kcal, Carbohydrate 9.00g, Cholesterol 117.00mg, Fat 27.00g, Fiber 1.00g, Protein 36.00g, SaturatedFat 14.00g, ServingSize 8.00, Sodium 932.00mg, Sugar 2.00g
THE BEST BEEF STEW
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
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.
HEAVENLY BEEF STEW
Make and share this Heavenly Beef Stew recipe from Food.com.
Provided by SilverOpera
Categories Stew
Time 5h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Chop all vegetables into generous-sized chunks and place them in a large ceramic or casserole dish.
- Trim excess fat off stew beef and add it to the pan.
- Add the water, tomatoes, soup (use fat-free, it tastes the same in this recipe!), wine, and spices.
- Cover the dish and place it in the oven at 325 degrees. Cook for many hours - at least five, but you can leave it there all day.
- Serve with good bread for dipping.
Nutrition Facts : Calories 946.9, Fat 50.6, SaturatedFat 19.4, Cholesterol 167.6, Sodium 1453.3, Carbohydrate 62.2, Fiber 8.3, Sugar 13.2, Protein 49.6
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
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