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.
HERBED BEEF STEW
This stew looks as terrific as it tastes! Flavored with a variety of herbs and chockfull of vegetables, this recipe lists salt as an option, making it ideal for family members and friends who must restrict sodium. -Marlene Severson, Everson, Washington
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 10-12 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven, brown meat in oil. Add the water, onion, seasonings and tomato paste. Cover and simmer for 1-1/2 hours or until meat is tender. , Stir in potatoes, carrots and green pepper; simmer 30 minutes. Add additional water if necessary. Stir in remaining ingredients; cover and simmer 20 minutes.
Nutrition Facts : Calories 223 calories, Fat 8g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 83mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.
BEEF WITH SNOW PEAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a bowl, mix together the soy sauce, sherry, cornstarch, brown sugar and ginger. Add the beef to a separate bowl and pour one-third of the liquid over the top. Save the rest of the liquid. Toss the beef and set aside.
- Heat the oil in a heavy skillet (iron is best) over high heat. Add the snow peas and stir for 45 seconds, getting as much color on them as possible. Remove to a plate.
- Allow the skillet to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible as quickly as possible.) Sprinkle half the scallions over the meat. Flip the meat to the other side and cook for another 30 seconds. Remove to a clean plate.
- Repeat with the other half of the meat, allowing the skillet to get very hot again first. After flipping, add the first plateful of meat, the reserved liquid, the crushed red pepper and snow peas. Stir over high heat for 30 seconds, and then turn off the heat. Check the seasonings and add salt only if it needs it. The mixture will thicken as it sits. Serve immediately over rice.
DUTCH OVEN BEEF STEW
Hearty and rich homemade Dutch Oven Beef Stew is exactly what you need on a cold winter night. Stew meat, carrots, potatoes and fresh herbs are started on the stovetop and finished off in the oven until the meat is pull apart tender.
Provided by Katie
Categories dinner
Time 3h15m
Number Of Ingredients 19
Steps:
- Preheat your oven to 325°F. Chop all of your vegetables and measure out the rest of your ingredients. I recommend roughly chopping your carrots and potatoes into larger chunks so that they don't break down too much during the cooking time in the oven. Chop smaller baby potatoes in half and larger baby potatoes into quarters. Chop your carrots into 1/4 inch thick rounds.
- Liberally season all sides of the beef stew meat with kosher salt and black pepper. Heat the olive oil over medium heat in the bottom of your Dutch Oven.
- Transfer about 1 pound of the seasoned stew meat into the Dutch Oven. Sear (brown) all sides of the stew meat (about 1 minute per side). Once golden brown, remove the meat from the pan and repeat this process with the rest of the meat. Remove the final round of browned meat from the pot.
- Transfer the yellow onion, carrots, celery and garlic into the pot. Sauté until fragrant, about 3 minutes. If the vegetables are sticking to the bottom of Dutch Oven, mix in another tablespoon of olive oil.
- Add the parsley, thyme, tomato paste, balsamic vinegar and miso paste to the vegetables. Mix to combine and cook for another 1 minute.
- Pour the red wine over top of the vegetable mixture to deglaze the pot. Bring to a simmer over medium heat.
- Once simmering, pour the beef broth into the pot, add in the potatoes and add the seared stew meat back in. Increase the heat to high and bring to a boil.
- In a small dish, whisk the corn starch and water together until smooth. Pour the corn starch mixture (slurry) into the beef stew.
- Place the lid on your Dutch Oven and carefully transfer the Dutch Oven Beef Stew into your preheated oven. Let the stew cook in the oven for 2.5 hours.
- After 2.5 hours, the beef stew will have thickened, the vegetables will be tender and the stew meat will easily pull apart with a fork. Serve your beef stew with some fresh bread, and enjoy!
Nutrition Facts : ServingSize 1 cup, Calories 301 calories, Sugar 4.7 g, Sodium 670 mg, Fat 9.6 g, SaturatedFat 3.2 g, TransFat 0.3 g, Carbohydrate 17.8 g, Fiber 3.4 g, Protein 36.3 g, Cholesterol 99.7 mg
HERBED SNAP PEAS
Provided by Food Network Kitchen
Time 18m
Number Of Ingredients 0
Steps:
- Boil 3/4 pound sugar snap peas in salted water until crisp-tender and bright green, about 5 minutes; drain. Meanwhile, heat 1 tablespoon butter in a large skillet. Add 1/2 sliced red onion, 1 tablespoon chopped dill and 1/2 teaspoon minced marjoram; cook until the onion softens, about 3 minutes. Add the snap peas and salt; toss.
HERBED BEEF STEW AND DUMPLINGS
Meet the Cook: With our supply of homegrown beef, I'm always searching for new ideas on how to cook it. That's the way I came to invent this dish. Everyone loves it! My husband and I have three children, all of them now grown. -Madeleine DeGruchy, Antigonish, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 6 servings.
Number Of Ingredients 23
Steps:
- In a 5-qt. Dutch oven, brown beef in oil. Add onions; cook until onions are tender. Add garlic; cook 1 minute longer. Stir in 3 cups water and all the seasonings. Cover and simmer until the meat is tender, about 2 to 2-1/2 hours. , Add carrots and parsnips; cover and simmer for 45 minutes or until vegetables are tender. Stir in browning sauce if desired. Combine cornstarch and remaining water until smooth; gradually stir into stew. Bring to a boil, stirring constantly; boil for 1 minute. , For dumplings, combine the flour, baking powder, parsley if desired and salt. Stir in the egg, oil and water. Drop into six mounds onto simmering stew. Cover and cook for 10-12 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 416 calories, Fat 13g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 882mg sodium, Carbohydrate 53g carbohydrate (12g sugars, Fiber 7g fiber), Protein 21g protein.
HERB SIMMERED BEEF STEW
Make and share this Herb Simmered Beef Stew recipe from Food.com.
Provided by queenbeatrice
Categories Stew
Time 1h45m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle the beef with pepper and coat with flour.
- Heat the oil in a 6 quart saucepot over medium-high heat.
- Add the beef and cook until well browned, stirring often.
- Add the mushrooms, garlic, herbs and bay leaf and cook until the mushrooms are tender and liquid evaporates.
- Stir the broth into the saucepot and heat to a boil.
- Reduce heat to low, cover and cook for 45 minutes.
- Add the carrots and potatoes.
- Heat to a boil.
- Cover and cook for 30 minutes more or until beef is fork tender.
- Remove bay leaf and serve.
Nutrition Facts : Calories 764.4, Fat 34.5, SaturatedFat 12.6, Cholesterol 101.5, Sodium 327.8, Carbohydrate 75.6, Fiber 8.6, Sugar 7.3, Protein 37
STIR-FRIED BEEF AND SUGAR SNAP PEAS
Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat - flank steak, London broil, tenderloin, sirloin or skirt steak - so long as it is cut thin against the grain. Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy. (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, weeknight, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside.
- Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish.
- In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch.
- Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate.
- Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 4 grams, Sodium 816 milligrams, Sugar 6 grams, TransFat 0 grams
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