DUTCH OVEN BEEF STEW
This hearty Dutch oven beef stew loaded with vegetables is so simple--sear the beef, add the remaining ingredients, and simmer until tender.
Provided by Baildon
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h5m
Yield 8
Number Of Ingredients 14
Steps:
- Stir flour, paprika, salt, and pepper together in a medium bowl. Add beef and toss until coated with flour mixture.
- Heat oil in a cast iron Dutch oven or large pot over medium-high heat. Add beef and sear until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves and cover.
- Reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 1/2 hours.
Nutrition Facts : Calories 383.3 calories, Carbohydrate 28 g, Cholesterol 62.6 mg, Fat 19.4 g, Fiber 3.8 g, Protein 23.9 g, SaturatedFat 6.8 g, Sodium 517 mg, Sugar 3.4 g
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
DUTCH OVEN BEEF STEW
This old-fashioned Dutch Oven Beef Stew is full of tender chunks of meat, fresh vegetables, and diced potatoes in a thick, rich gravy!
Provided by Blair Lonergan
Categories Dinner
Time 2h40m
Number Of Ingredients 18
Steps:
- In a large oven-safe pot or Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 3-5 minutes). Remove bacon with a slotted spoon and set aside.
- Pat beef dry with a paper towel.
- Place the flour in a bowl or large Ziploc bag and season with about ½ teaspoon of kosher salt and ½ teaspoon of pepper. Add the beef and toss to coat well. Remove coated beef from the bowl and discard any extra flour.
- Sear beef in the butter/bacon fat until browned on all sides (about 5 minutes). Depending on the size of your pot, you may need to work in batches so that the beef can brown without overcrowding.
- Remove the beef from the pot and add the wine and vinegar. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.
- Add bacon and beef back to the pot, along with the tomato paste, garlic, remaining 1 teaspoon of kosher salt, remaining ½ teaspoon of pepper, thyme, bay leaf, paprika and broth. Stir really well to completely combine. Bring to a boil; then reduce to a low simmer.
- Cover and cook, stirring occasionally, until the beef is tender, about 1 ½ hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and mushrooms and simmer until vegetables are tender, about 30 minutes more. Add more broth at the end to thin the stew, if necessary. Discard bay leaf; season with salt and pepper, to taste. Ladle into bowls and serve.
Nutrition Facts : ServingSize 1 cup, Calories 269 kcal, Carbohydrate 17 g, Protein 19 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 60 mg, Sodium 624 mg, Fiber 2 g, Sugar 3 g
GRANDMA'S OLD FASHIONED DUTCH OVEN BEEF STEW
Dust off your Dutch Oven and serve up this classic grandma's old fashioned dutch oven beef stew. Tender and fall apart beef, loads of tender veggies in a thick beef sauce. A stick to your ribs beef stew that will be an instant family favorite for young and old.
Provided by Adventures of a Nurse
Categories Cast iron Recipes
Time 2h10m
Number Of Ingredients 13
Steps:
- Place your cast iron dutch oven on the stove on medium heat.
- Add olive oil, onions, and celery.
- Let saute until onions are translucent
- Place stew meat in a plastic bag with flour coating each piece of meat with flour
- Place stew meat in the dutch oven.
- Saute until the meat is brown about 3-4 minutes
- Stir in wine, and broth
- Add Potatoes and carrots
- add Basil and bay leaves
- bring to a boil
- stir in Worcestershire and gravy master *optional*
- Reduce heat to low and cover for 2 hours
- The Flour from the meat should thicken your stew some what you may still need to thicken a little more depending on your preference.
Nutrition Facts : Calories 221 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 4 grams fat, Fiber 3 grams fiber, Protein 17 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 cup, Sodium 352 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
OLD FASHIONED DUTCH OVEN BEEF STEW RECIPE
How to make the best old fashioned dutch oven beef stew recipe. This easy, hearty, melt in your mouth stew is the best comfort food. Simple to make on the stove, this will become your families favorite.
Provided by Sarah Blankenship | Rocky Hedge Farm
Categories Soups
Time 3h10m
Number Of Ingredients 9
Steps:
- Heat fat in a dutch oven, or large cast iron skillet. I use a large cast iron skillet since I double or triple this recipe. It is best that the meat be browned in a single layer. Add garlic and meat. Brown meat on all sides in hot fat.
- Add salt, pepper, bay leaf and 2 cups of beef broth. Cover. Simmer for 2 hours. Stir occasionally.
- Remove bay leaf. Add 2 cups of beef broth, potatoes and carrots. Continue cooking 30 minutes to an hour, until vegetables are tender.
- Serve hot.
OLD-FASHIONED BEEF STEW WITH MUSHROOMS
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
- Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
- Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
- Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
- Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
- Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.
OLD FASHIONED BEEF STEW FOR YOUR CROCK POT
Take the hassle out of dinner tonight by letting this scrumptious stew simmer in your crock pot all day. From BH&G.
Provided by Bev I Am
Categories Stew
Time 10h40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place flour in a plastic bag.
- Add meat cubes, a few at a time, shaking to coat.
- In a large saucepan or Dutch oven brown meat, half at a time, in hot oil.
- Drain off fat.
- In the bottom of a 3-1/2- or 4-quart electric crock pot layer onion, potatoes, green beans, corn, carrot, and meat.
- Combine vegetable juice cocktail, bouillon granules, Worcestershire sauce, marjoram, oregano, pepper, and bay leaf.
- Pour over meat and vegetables in crock pot.
- Cover and cook on low-heat setting for 10 to 12 hours or until meat and vegetables are tender.
- Discard bay leaf.
OLD-FASHIONED OVEN BEEF STEW
You can get down-home beef stew into the oven within 15 minutes. It then conveniently bakes unattended for hours.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. In 5-quart Dutch oven or 13x9-inch (3-quart) glass baking dish, toss beef with flour. Add frozen vegetables.
- In large bowl, mix remaining ingredients. Pour over beef and vegetables; gently stir until mixed.
- Cover; bake 3 hours 30 minutes to 4 hours or until beef is tender. Remove bay leaves before serving.
Nutrition Facts : Calories 340, Carbohydrate 29 g, Cholesterol 65 mg, Fiber 4 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 7 g, TransFat 1/2 g
OLD-FASHIONED BEEF STEW
A classic, the slow braise renders beef stew meat mouth-wateringly tender.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 14
Steps:
- On a piece of wax paper, mix together flour, salt, and pepper. Roll beef cubes in the mixture to coat. Shake off excess. In a medium Dutch oven, melt shortening over high heat. When very hot, working in batches so as not to crowd the pan, add beef and cook until brown. As each batch is finished set aside.
- Return beef to the Dutch oven, and add 4 cups boiling water. Stand back, as it will splatter. Stir, and add lemon juice, Worcestershire sauce, sugar, onion, bay leaves, and allspice. Reduce heat, cover, and simmer until meat is tender, 1 1/2 to 2 hours. Add carrots, onions, and potatoes, and cook until vegetables are tender when pierced with the tip of a knife, 30 to 45 minutes more.
OLD TIME BEEF STEW
Make and share this Old Time Beef Stew recipe from Food.com.
Provided by red white kitchen
Categories Stew
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a dutch oven brown stew meat in hot shortening, turning often making sure all sides are very brown.
- Slice onion very thin and pull apart rings.
- Add 2 cups hot water, Worcestershire, garlic, onion, bay leaf, salt, sugar paprika and pepper. Cover and simmer 1 1/2 hours, stirring occationally to keep from sticking.
- Remove bay leaf.
- Peel and quarter carrots.
- Peel and slice potatoes into 2 inch pieces.
- Add carrots, potatoes and pearl oinoins on top of beef in dutch oven.
- Sprinkle with additional salt and pepper. Cover and cook 30-45 minutes low/medium heat, or until vegetables are tender.
- Slowly blend 1/3 cup cold water into 3 tablespoons flour.
- In dutch oven push vegetables to one side and slowly stir flour mixture into the other side with liquid. Cook and stir all ingredients until bubbly.
- Add frozen peas, stir and cook three minutes longer.
OLD FASHIONED BEEF STEW
This is how my Grandmother taught me to make Beef Stew.I'm always asked to share the recipe, even my childrens friends would ask me to send a copy to their Mother. Although there is a bit of prep time involved you will find this beef stew the perfect winter meal for the meat lovers in your family. I serve this with either a salad or cole slaw and alternate using a crusty bread one time and cornbread another. The potatoes are boiled seperately as Granny said they get too done when cooked with the stew and fall apart. She sometimes halved the potatoes and served them on the side with the stew. Peach Cobbler makes the perfect dessert to follow this hearty meal. Recipe #31901 by Suellen Anderson is almost an exact duplicate of my Grandmothers so try it.
Provided by Sammijo
Categories Stew
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oven to 250 degrees.
- In a dutch oven, brown the chopped bacon in the oil. Remove bacon when done and set aside.
- Place the flour and paprika in a plastic bag. Add the beef cubes and shake to coat the meat evenly.
- In the same dutch oven you browned the bacon, add the meat, 1/3 at a time, and brown on all sides.
- Add remaining ingredients, including the browned bacon bits. DO not add the potatoes at this time.
- Bring to a boil, cover and bake 5 hours.
- Before the stew is done, prepare the boiled potatoes.
- When stew is done, remove from the oven and add the potatoes.
Nutrition Facts : Calories 812.5, Fat 46.8, SaturatedFat 18.1, Cholesterol 152.5, Sodium 682.2, Carbohydrate 49.2, Fiber 7.2, Sugar 9, Protein 48.6
OLD FASHIONED BEEF STEW
My family loves to enjoy this thick and hearty bowl of tummy warmin' love. The original recipe comes from the 1970 "Hard Times Cook Book" beef and vegetable soup but has been officially "Mama'fyed" so much that it has become an entirely different dish. I hope your family enjoys this as much as mine does. It is wonderful served with some warm and crusty bread or biscuits or even a pan of warm cornbread. See the options at the bottom of the recipe too for MORE VEGGIES that are great additions. As always, feel free to make this recipe fit your family and their likes and dislikes. It always makes my day when someone tells me that their family/kids will now eat a new food that they would previously not touch after trying one of my recipes. If I can help your family eat healthier I am a happy Mama!
Provided by Mamas Kitchen Hope
Categories Stew
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Brown meat in a large preheated and lightly oiled stock pot or dutch oven over med high heat until meat has browned on all sides.
- Add onion and celery and continue to brown for a few minutes, stirring often.
- Add garlic and cook for 1 more minute stirring constantly.
- Add parsley, bay leaves, undrained tomatoes and stock to pan and carefully scrape up any browned bits from the bottom.
- Bring all to a boil then reduce to simmer and cook for 2 hours or until meat just begins to get tender.
- Add potatoes and carrots and cook about 30 more minutes or until vegetables and meat are all tender.
- Taste and season with salt and pepper if needed. A pinch of sugar will be a surprising touch that will mellow any acidity from the tomatoes and really bring out all the flavors well. JUST a pinch--any more will make it sweet and strange. For the first time try adding just a few granules in in a bowl of the stew and see if you like it.
- THICKER STEW: Add a slurry of cornstarch and cold water to hot stew and cook to desired consistency.
- MORE VEGGIES: Try adding some fresh or frozen corn kernels, diced zucchini, shredded cabbage, fresh or frozen peas or any other veggies you like when you add the carrots and potatoes.
- NOTE: Do not let anyone eat the bay leaves! They can be removed before serving!
OLD FASHIONED BEEF STEW
This is an adopted recipe. Please try it and give me your feed back. It looks delicious! (I prepared this and made a few notes below. It is a good basic beef stew to which cooks can add other things and make it their own - for example, I added thyme and frozen peas - acerast.)
Provided by Acerast
Categories Stew
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Coat beef with flour, shaking off excess.
- In a large kettle, heat 2 tbsp oil over medium-high heat.
- Add beef and saute until browned about 6 minutes.
- Remove and transfer on a plate.
- In the same kettle, add 2 tbsp oil and add onion and mushrooms.
- Saute for for 6 minutes.
- Add garlic and saute for 1 minutes.
- Pour off fat.
- Return beef to kettle, stir in tomato paste, broth and and water just enough to cover.
- Bring to a boil.
- Reduce heat and simmer until beef is tender. (I simmered for about 2 hours for tender meat - acerast).
- Add carrots, potatoes, and green beans.
- Cover partially and simmer for 10 minutes or until vegetables are tender. (The vegetables took about 20 minutes to cook and I simmered them an additional 30 to help them develop flavor - acerast).
- In a small bowl, mix cornstarch and cold water.
- Stir in stew.
- Bring to a boil for 1 minute.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 564.3, Fat 25, SaturatedFat 5.7, Cholesterol 114.8, Sodium 475.2, Carbohydrate 41.3, Fiber 6.7, Sugar 8.5, Protein 44.2
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