OLD-FASHIONED BEEF STEW
Steps:
- Add the oil to a Dutch Oven, or a large, heavy-bottom pot.
- Cook the beef in batches over medium heat until brown. Ensure to cook on all sides and move to a plate while cooking the rest. Be careful not to overcrowd the pot.
- When the beef is all browned, dissolve the beef bouillon in hot water and then add to the pot.
- Carefully place the beef back into the pot, with the liquid and seasonings.
- Bring everything to a boil before reducing the heat to a low simmer and covering with the lid.
- Leave the beef to simmer for an hour, checking occasionally and stirring to prevent anything from sticking.
- While the beef cooks, wash, peel, and cut your vegetables. Be careful not to cut them too small, so that they keep their form after cooking.
- In a small bowl, make a u201cslurryu201d using the cornstarch and 2 teaspoons of water. Mix it thoroughly until totally smooth.
- After an hour, add in the vegetables and slurry, stirring everything through.
- Cover the pot and let simmer for another hour, stirring occasionally.
- Serve in a big bowl with crusty French bread.
Nutrition Facts : Calories 401 cal
NINJA FOODI BEEF STEW
Steps:
- Turn Ninja Foodi on "sear/saute" function on high.
- Once hot, pour in vegetable oil.
- Season beef stew meat with the salt and pepper and then add to the pot.
- Sear beef on all sides. This should take about 5 minutes. Stir meat during this time to ensure all sides get lightly browned.
- Add in onions and saute until almost transluscent.
- Add in garlic and thyme and stir.
- Pour in gravy and beef broth and stir.
- Place bay leaf on top of beef.
- Close pressure cooking lid and move valve to the "seal" position. Pressure cook on high for 18 minutes.
- When timer beeps, natural release pressure for 10 minutes and then quick release remaining pressure. Once all pressure has been released, open the lid.
- Remove bay leaf and add in potatoes, carrots, and celery.
- Close pressure cooking lid and make sure the valve is set to the "seal" position. Pressure cook on high for 3 minutes.
- When timer beeps, quick-release pressure by moving the valve to the"release" position. Once all pressure has been released, open lid.
- Turn on saute. Mix corn starch with 1/2 cup of the gravy in the pot (mix in a bowl to make a slurry), add in corn starch slurry, and stir until gravy has thickened up. Once, thickened, serve and eat!
Nutrition Facts : Calories 278 kcal, Carbohydrate 21 g, Protein 29 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 74 mg, Sodium 682 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
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.
THE ULTIMATE BEEF STEW
Provided by Tyler Florence
Categories main-dish
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
- While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
- Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
- After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
- To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.
- Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives.
- Preheat the oven to 500 degrees F.
- Put a sheet pan in the oven so that it gets good and hot.
- Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.
MAX'S BEEF STEW
A friend of mine online posted this recipe for beef stew and I've made it about 3 or 4 times now exact to his recipe and it is so.darn.tasty! Sure to be a huge hit with all stew lovers. Best thing is it's made in the crock pot so it is super easy to make!
Provided by CoreyAnn
Categories Stew
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Whisk flour and beef broth together in small bowl.
- Add everything into crock pot, placing bay leaf on top.
- Cook on low for 8 hours.
- Remove bay leaf and serve.
Nutrition Facts : Calories 506.4, Fat 8.4, SaturatedFat 3.6, Cholesterol 108.9, Sodium 1489.3, Carbohydrate 63, Fiber 7.5, Sugar 4.5, Protein 45.9
BEEF STEW
Food Network Kitchen's Beef Stew is a comforting slow-cooked dish filled with meat and veggies. This is a recipe you should always have on standby.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield about 4 to 6 main course servings
Number Of Ingredients 17
Steps:
- Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.
- Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)
- Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.
- Copyright 2003 Television Food Network, G.P. All rights reserved
OLD-FASHIONED BEEF STEW
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams
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5/5 (153)Total Time 2 hrs 45 minsCategory MainsCalories 605 per serving
- Heat 1 1/2 tbsp oil in a large, heavy based casserole pot over high heat until just starting to smoke.
- Add 1/3 of the beef and brown aggressively all over - about 4 minutes. Remove to bowl, repeat with remaining beef, adding more oil if required.
- Turn down heat to medium high. Add 1 tbsp oil if required. Add onion and garlic, cook for 2 minutes until onion is softened slightly and golden on the edge.
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