BURGUNDY BEEF STEW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Put a large, heavy-bottomed, ovenproof pot over medium heat and add the bacon. Cook until crisp, 5 to 7 minutes. Remove the bacon from the pot and reserve for serving.
- Pat the beef dry and season it with salt and pepper. Turn up the heat under the pot to medium high and brown the beef on all sides in batches, 4 to 5 minutes per batch. Remove the meat from the pot and set aside. If there is a lot of oil left, pour off all but 2 tablespoons.
- Add the onion, celery and finely chopped carrot to the pot and cook until the vegetables begin to wilt, 5 to 6 minutes. Stir in the tomato paste, flour and garlic and cook for another minute or 2. Pour in the wine, whisking to combine, and bring to a boil. Add the mushrooms, pearl onions and 1-inch carrot pieces. Return the beef to the pot. Pour in enough broth to just cover the meat and bring to a simmer. Cover and put into the oven. Cook until the beef is tender, 1 1/2 to 2 hours.
- Skim off any excess fat from the top of the stew and serve garnished with parsley and the reserved bacon.
BEEF AND VEGETABLE STEW
This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.
Provided by Marianne
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
- Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
- Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
- Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g
SLOW-COOKER BEEF STEW
When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.
Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
PAUL LYNDE BEEF VEGETABLE STEW
A friend of mine made this one night when she had us over for dinner and I have been making it every since, It's become a family favorite. This is a great recipe for cold winter days when you don't feel like fussing in the kitchen. I serve with warm bread or biscuits. Paul Lynde Stew Quantities can be increased depending on the size of your dutch oven and how many people you are going to be feeding. The quantities listed are for a "basic" size dutch oven.
Provided by Cathi Allen
Categories Stew
Time 6h
Yield 1 pot
Number Of Ingredients 10
Steps:
- Layer the above in dutch oven.
- Bake at 250 degrees for 6 to 8 hours.
- Stir after the first hour and then every hour or so thereafter.
- Potatoes are optional Give them about 3 hours to cook (good size pieces).
Nutrition Facts : Calories 3364, Fat 164.6, SaturatedFat 64.2, Cholesterol 598.8, Sodium 4189.9, Carbohydrate 242, Fiber 51.8, Sugar 110.8, Protein 218.1
SAVORY GROUND BEEF VEGETABLE STEW
This is an easy hearty soup that everyone I've served loves. I got this recipe from my missionary friends who served it to service men in the Phillipines in the late 70's. Good the 2nd day too!
Provided by chickpea
Categories Stew
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Brown beef with onion added and rinse with hot water to remove excess fat.
- Add onion soup and spices to beef.
- Place potatoes and carrots on top.
- Add tomato juice and water and stir to combine ingredients.
- Bring to a boil and then simmer until potatoes and carrots are done.
- Add package of mixed vegetables and stir.
- Heat until vegetables are done,may simmer as desired.
Nutrition Facts : Calories 217.6, Fat 7.3, SaturatedFat 2.8, Cholesterol 30.8, Sodium 804.2, Carbohydrate 27.5, Fiber 4.9, Sugar 8.7, Protein 13
CLASSIC BEEF BURGUNDY STEW
A hearty stew with garlic, and fresh vegetables. Recipe courtesy of Sorensen's a historic resort in the Sierra Nevada. Time is an estimate.
Provided by cookiedog
Categories Stew
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in a large skillet over medium heat. Add garlic and pepper. Add beef in batches and brown thoroughly.
- Put beef into a soup pot with wine, beef base, consomme, onion, celery, parsley, basil, bay leaves and garlic salt. Bring to a boil, lower heat, cover and simmer for 45-60 minutes, until meat is tender.
- Add carrots and potatoes; simmer until tender. Add mushrooms and cook a few minutes longer until mushrooms are cooked through. Adjust seasonings, to taste.
- To thicken, mix cornstarch with enough water to form a smooth, slightly thick mixture; stir into stew, remove from heat and serve.
BURGUNDY BEEF STEW
Beef and mushrooms swimming in a rich broth make a warming meal on cool days.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h5m
Yield 8
Number Of Ingredients 14
Steps:
- In 4-quart Dutch oven, cook bacon over low heat, stirring occasionally, until crisp; remove bacon with slotted spoon. Refrigerate bacon.
- Coat beef with flour. Cook beef in bacon drippings over medium-high heat, stirring frequently, until brown. Drain excess fat from Dutch oven.
- Add wine and just enough water to cover beef in Dutch oven. Stir in thyme, salt, bouillon granules, pepper, garlic and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until beef is tender.
- In 12-inch skillet, melt butter over medium heat. Cook mushrooms and onions in butter, stirring frequently, until onions are tender. Stir mushroom mixture and bacon into stew. Cover and simmer 10 minutes. Remove bay leaf. Garnish stew with parsley.
Nutrition Facts : Calories 340, Carbohydrate 10 g, Cholesterol 85 mg, Fat 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 3 g, TransFat 1 g
BEEF VEGETABLE STEW
Make and share this Beef Vegetable Stew recipe from Food.com.
Provided by Parsley
Categories Stew
Time 8h10m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- Place beef and vegetables (including celery leaves) in large crock pot or large soup pot.
- In a mixing bowl, combine water, beef bouillon, wine, tomato sauce, Worcestershire sauce, and cornstarch; stir well. Add in brown sugar, spices and garlic; mix well.
- Pour this mixture over beef and veggies.
- Cook on low in crock pot for 6-8 hours OR cook in soup pot on top of stove, covered, on low-med heat for about 3-4 hours, stirring occasionally.
- When done cooking, remove from heat, stir in the sour cream and serve.
Nutrition Facts : Calories 395.4, Fat 14.7, SaturatedFat 6, Cholesterol 69.8, Sodium 385.6, Carbohydrate 28.3, Fiber 3.3, Sugar 7.9, Protein 26.9
LOW-FAT BURGUNDY BEEF & VEGETABLE STEW
Make and share this Low-Fat Burgundy Beef & Vegetable Stew recipe from Food.com.
Provided by Dancer
Categories Stew
Time 2h44m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Trim fat from beef, cut into 1-inch pieces.
- In Dutch oven, heat oil over medium high hunt until hot. Add beef (half at a time) and brown evenly, stirring occasionally.
- Pour off drippings.
- Season with thyme, salt and pepper.
- Stir in broth, wine and garlic. Bring to boil; reduce heat to low.
- Cover tightly and simmer 1 1/2 hours.
- Add carrots and onions.
- Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender.
- Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute. Stir in sugar snap peas.
- Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through.
Nutrition Facts : Calories 280.1, Fat 6, SaturatedFat 1.5, Cholesterol 66.9, Sodium 591.5, Carbohydrate 22.4, Fiber 6.1, Sugar 9.2, Protein 29.8
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