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.
VEGETABLE AND BARLEY STEW
Whether you are vegetarian, vegan or just trying to eat less meat, my Old Fashioned Vegetable and Barley Stew is the prefect comfort food.
Provided by April J Harris
Categories Stew
Time 1h15m
Number Of Ingredients 10
Steps:
- You need a casserole dish with a lid that will go from stove top to oven.
- Preheat the oven to 350°F (180°C or 170°C for a fan oven).
- Heat the oil in the casserole dish over medium heat on the stove top.
- Sauté the leeks for two or three minutes, getting them well coated in the oil.
- Tumble in the carrots and parsnips and cook for moment or two.
- Stir in the mushrooms.
- Rinse and sort the pearl barley.
- Add the pearl barley to the vegetables and stir well to coat it in the oil.
- Stir in 3½ cups of the stock along with the basil, pepper and nutmeg.
- Cover the casserole and put it in the oven for 30 minutes.
- Remove the casserole from the oven and stir the stew, adding a bit more stock if the barley has absorbed it all.
- Return the casserole to the oven for another 20 - 30 minutes.
- Remove the casserole from the oven and stir again, checking to see if the barley and vegetables are tender.
- You can add a bit more stock to loosen the stew if desired, but you want it to be quite hearty.
- Carefully taste for seasoning (it will be very hot) and adding salt and pepper if necessary.
- Serve in warmed bowls.
OLD-FASHIONED BEEF STEW
This hearty beef and vegetable stew recipe makes a great hot main dish for cold winter nights. Use the slow cooker directions when time is short.
Provided by BHG Test Kitchen
Time 1h50m
Number Of Ingredients 16
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 in hot oil; drain fat. Stir in vegetable juice, water, onion, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 1/4 hours or until meat is nearly tender.
- Stir in potato, green beans, corn, and carrot. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf. Makes 5 servings (about 7 cups).
Nutrition Facts : Calories 331 kcal, Carbohydrate 36 g, Cholesterol 43 mg, Protein 18 g, SaturatedFat 4 g, Sodium 744 mg, Sugar 8 g, Fat 13 g, UnsaturatedFat 7 g
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!
WINTER VEGETABLE-BEEF STEW
Take the chill off a winter night with this homey, red wine-infused beef-and-veggie stew.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- In 4-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Cook beef in oil 15 minutes, stirring occasionally, until browned. Remove beef to bowl; cover to keep warm.
- In Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring occasionally, until tender. Return beef to Dutch oven. Sprinkle with flour; cook and stir 1 minute. Add wine; cook 1 minute, scraping to loosen any browned bits from bottom of pan. Stir in broth, carrots, parsnips, potatoes, bay leaves, thyme, salt and pepper.
- Heat to boiling; reduce heat. Cover; simmer about 40 minutes, stirring occasionally, until vegetables are tender. Remove bay leaves before serving.
Nutrition Facts : Calories 560, Carbohydrate 52 g, Fat 1, Fiber 11 g, Protein 44 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1150 mg
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.
BEEF STEW THE OLD FASHIONED WAY
This is a from scratch, down home, richly flavored stew with no exotic ingredients. I've used blade steak, arm roast and chuck roast for this recipe. For the vegetables, I use a combination of fresh and what I have frozen from the previous season, but use what you have on hand. I'm adding a can of tomatoes as an option, though I don't use it. Also, I cook this from start to finish in my 5 quart stock pot. This is truly a base recipe that can be adapted to your family's like and dislikes. Feel free to make it your own.
Provided by Deely
Categories Stew
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Dry meat chunks and season with salt and pepper.
- Brown in olive oil, in 2 batches, remove from pot and set aside.
- Add onion, garlic and thyme to pot and lightly brown (Add more oil if necessary).
- Deglaze pot with red wine.
- To pot, add beef broth, hoisin or soy sauce and bay leaf.
- Cover pot and simmer about 2 hours or until meat is fork tender.
- Remove 1/4 cup of the broth and set aside.
- Add potatoes, carrots, butter beans, green beans, corn, peas and tomatoes if using.
- Simmer until vegetables are tender, about 30 minutes.
- Add cornstarch to reserved broth, mix with a fork an add to pot, stirring until thickened.
- Adjust seasonings to taste.
Nutrition Facts : Calories 552.2, Fat 27.6, SaturatedFat 9.8, Cholesterol 78.3, Sodium 324.7, Carbohydrate 46.4, Fiber 8, Sugar 6, Protein 28.6
OLD-FASHIONED BEEF STEW
This rich, hearty beef stew has a garden full of flavor with vegetables like cabbage, rutabaga and carrots. Mom knew this main dish is one that would suit us 11 kids. When we were all home, she'd throw in extra vegetables to stretch it. -Anne Heinonen, Howell, Michigan
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven over medium-high heat, brown meat in oil. Add the onion, water, seasoned salt, pepper and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours. , Add the vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine flour, cold water and browning sauce until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Nutrition Facts : Calories 302 calories, Fat 11g fat (0 saturated fat), Cholesterol 86mg cholesterol, Sodium 263mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
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-FASHIONED BEEF STEW
I took my Grandmother's recipe, trimmed the fat and enhanced the flavor.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Stews Beef
Yield 6
Number Of Ingredients 14
Steps:
- Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
- Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
- Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
- Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
- In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.
Nutrition Facts : Calories 328.8 calories, Carbohydrate 29.8 g, Cholesterol 53.7 mg, Fat 15.7 g, Fiber 5.6 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 393.4 mg, Sugar 6.9 g
OLD FASHIONED VEGETABLE BEEF SOUP
Steps:
- Heat butter in a dutch oven or large pot over high heat. Add stew meat and sear so that outside edges are brown, turning over as needed to brown all sides of the meat. Add diced onion to saute while searing the beef. Continually stir onions to prevent sticking. Cook for about 3 minutes total.*If finishing in a slow cooker, transfer both onions and beef to your crockpot set on low once fully seared.
- Add mixed vegetables, cubed potatoes (I leave the skin on like my grandma did for extra vitamins and flavor but you can peel them if you prefer), diced tomatoes, beef broth, beef bullion, Worcestershire sauce, and bay leaves.
- Bring to a boil then reduce heat to a low boil. Cook for 20 minutes or until potatoes are soft all the way through. Add salt and pepper to taste before serving.*If using a crockpot, cook for 1 hour on high (or 2 hours on low). Check potatoes to be sure they are fully cooked through, then serve.
Nutrition Facts : ServingSize 1 cup, Calories 304 kcal, Carbohydrate 25 g, Protein 31 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 78 mg, Sodium 700 mg, Fiber 5 g, Sugar 3 g, UnsaturatedFat 4 g
OLD-FASHIONED BEEF STEW
Steps:
- Gather the ingredients.
- On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight-fitting lid).
- When it begins to smoke slightly, add the beef and brown on all sides. Do so in batches if necessary. Add the salt and pepper as the beef browns.
- Once browned, remove the beef with a slotted spoon or tongs and set aside.
- Add the onions and sauté for about 5 minutes, until softened.
- Reduce heat to medium-low and add the flour. Cook for 2 minutes stirring often. Add the garlic and cook for 1 minute.
- Add wine and deglaze the pan , scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.
- Simmer the wine for 5 minutes and then add the beef, thyme, rosemary, and bay leaf. Top with the broth. Bring back to a gentle simmer, cover, and cook on very low for about 1 hour.
- Add potatoes, celery, and carrots and simmer, covered, for another 30 minutes, or until the meat and vegetables are tender. Taste and adjust seasoning.
- Turn off the heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired.
Nutrition Facts : Calories 625 kcal, Carbohydrate 34 g, Cholesterol 141 mg, Fiber 4 g, Protein 47 g, SaturatedFat 11 g, Sodium 886 mg, Sugar 4 g, Fat 31 g, ServingSize 12 bowls (12 servings), UnsaturatedFat 0 g
OLD-FASHIONED BEEF STEW
MY AUNT GAVE ME THIS RECIPE, BEFORE SHE PASSED AWAY AND IT'S THE BEST BEEF STEW RECIPE, I HAVE EVER MADE, IT EASY, AND FUN, CAN'T WAIT TO MAKE IT AGAIN!!!
Provided by Teresa Howell
Categories Beef
Time 2h
Number Of Ingredients 16
Steps:
- 1. ON MEDIUM-HIGH HEAT, ADD THE VEGETABLE OIL TO A LARGE HEAVY POT (ONE THAT HAS A TIGHT FITTING LID).
- 2. WHEN IT BEGINS TO SMOKE SLIGHTLY, ADD THE BEEF AND BROWN VERY WELL. DO IN BATCHES IF NECESSARY. ADD THE SALT AND PEPPER AS THE BEEF BROWNS.
- 3. ONCE BROWNED, REMOVE THE BEEF WITH A SLOTTED SPOON AND SET ASIDE.
- 4. ADD ONIONS AND SAUTE FOR ABOUT 5 MINUTES, UNTIL SOFTENED.
- 5. REDUCE HEAT TO MEDIUM-LOW, AND ADD THE FLOUR AND COOK 2 MINUTES STIRRING OFTEN.
- 6. ADD THE GARLIC AND COOK FOR 1 MINUTE.
- 7. ADD WINE AND DEGLAZE THE PAN, SCRAPING ANY BROWN BITS STUCK TO THE BOTTOM OF THE PAN. THE FLOUR WILL START TO THICKEN THE WINE AS IT COMES TO A SIMMER.
- 8. SIMMER WINE FOR 5 MINUTES, AND THEN ADD THE BROTH, BAY LEAVES, THYME, ROSEMARY, AND THE BEEF.
- 9. BRING BACK TO A GENTLE SIMMER, COVER AND COOK ON VERY LOW FOR ABOUT 1 HOUR.
- 10. ADD POTATOES, CARROTS, AND CELERY, AND SIMMER COVERED FOR ANOTHER 30 MINUTES OR UNTIL THE MEAT AND VEGETABLES ARE TENDER. TASTE AND ADJUST SEASONINGS.
- 11. TURN OFF HEAT AND LET SIT FOR 15 MINUTES BEFORE SERVING. GARNISH WITH THE FRESH PARSLEY.
MOM'S OLD FASHIONED BEEF STEW
This stew is just like one my mom used to make when my sister and I were little girls and she was the busy mom on the run!
Provided by BrendaM
Categories Stew
Time 9h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a heavy plastic bag, combine flour, salt and pepper.
- In batches, add beef to flour mixture and toss to coat.
- Transfer to a plate.
- In a large nonstick skillet, heat half the oil over medium high heat.
- Cook beef in batches, adding more oil as needed, until browned all over.
- With a slotted spoon, transfer beef to a slow cooker.
- Add 1 cup stock to pan and stir to scrape up any brown bits.
- Transfer stock mixtures to slow cooker.
- Add carrots, potatoes, celery, onion, tomatoes (with juice) remaining stock, bay leaf, Worcestershire sauce and parsely; mix well to combine.
- Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours until vegetables are tender and stew is bubbling.
- Remove bay leaf and discard.
- Add peas.
- Cover and cook on high 15 to 20 minutes longer or until slightly thickened and peas are heated through.
- Season to taste with salt and pepper.
BEEF AND VEGETABLE STEW
This old fashioned beef and vegetable stew is easy to prepare and is slow cooked to perfection. The stew is rich, hearty and flavourful, and the beef is oh so tender.
Provided by Cassie Heilbron
Categories Dinner
Time 3h20m
Number Of Ingredients 16
Steps:
- Preheat oven to 160C / 320F.
- Heat 1 tablespoon oil in dutch oven or oven proof pot over medium-high heat.
- Brown meat is 2 batches, then set aside in a bowl.
- Heat 1 tablespoon oil and add brown onion and garlic. Cook, stirring, until onion has softened.
- Add paprika, mixed herbs, Worcestershire sauce and tomato paste and stir for 30 seconds.
- Add meat, stock, potatoes, carrots, pumpkin and cauliflower and season with salt and pepper, and stir to combine.
- Cover and place in the oven for 2 ½ hours.
- Add peas and cornflour mixture, stir to combine and place back into oven uncovered for a further 30 minutes.
- Serve on its own or with some crusty bread. Enjoy!
Nutrition Facts : Calories 532 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fiber 10 grams fiber, Protein 39 grams protein, SaturatedFat 8 grams saturated fat, ServingSize bowl, Sodium 1073 grams sodium, Sugar 13 grams sugar
OLD-FASHIONED HAMBURGER AND VEGETABLE STEW
In about 1 hour, you can have this easy stew on your table. Chock-full of vegetables and flavor, it's a mosaic of color and taste in your bowl. I always have fresh herbs, on hand, as well as most of the vegetables. Feel free to use dried herbs or canned vegetables, if you like, in this hearty stew.
Provided by Bibi
Time 1h25m
Yield 6
Number Of Ingredients 17
Steps:
- Heat a large saucepan or Dutch oven over medium-high heat and cook ground beef until browned, 4 to 5 minutes. Add onion and celery and cook, stirring, until onion is soft and translucent, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, about 1 minute.
- Pour in beef stock and stir, scraping up any browned bits from the bottom of the pot. Bring to a boil and add carrots.
- Tie parsley, rosemary, thyme, and sage together into a bundle with cooking twine and add to the pot. Add bay leaf and season soup with salt and pepper. Bring to a boil, cover, reduce heat, and simmer for about 10 minutes.
- Increase heat to medium and add potatoes, green beans, corn, and drained tomatoes. Return soup to a boil, partially with a lid so steam can still escape, and simmer until potatoes are fork-tender, about 25 minutes. Remove herb bundle and bay leaf and discard. Adjust salt and pepper, if needed.
Nutrition Facts : Calories 333.1 calories, Carbohydrate 29.4 g, Cholesterol 65.8 mg, Fat 12.8 g, Fiber 5.3 g, Protein 25.1 g, SaturatedFat 4.8 g, Sodium 267.5 mg, Sugar 8.5 g
BEEF AND BARLEY STEW
Steps:
- Preheat the oven to about 325℉ (or about 170℃ - 160℃ for a fan oven).
- You need an oven safe casserole with a lid that you can also use on the stove top. (I use a Le Creuset casserole.) Alternatively, you can use a large frying pan for the first part, and transfer everything to a casserole with a lid before you put it in the oven.
- Heat the olive oil over medium heat in an oven safe casserole with a lid that you can also use on the stove top.
- Sauté the onion until it begins to look translucent.
- Add the beef and brown it in the oniony oil.
- When the beef has begun to brown, stir in the barley and let it get coated in the oil too.
- Now add the beer, the stock, the Worcester sauce and the tomato puree and stir though.
- Stir in the mushrooms, if using.
- Tip in the vegetables and stir gently.
- Stir through the pepper and add the bay leaf before covering with the lid.
- Put the casserole in the oven for an hour and a half, stirring every half hour. You may need to add more stock as the barley absorbs the liquid. The amount of liquid you need will be affected by what kind of vegetables you use and the amount of them that there are.
- Keep the heat nice and low, you want to cook low and slow.
- Remove the casserole from the oven, and take out the bay leaf.
- Add the peas, if using, and a bit more stock again if necessary. Put the lid back on the pan and return it to the oven for about 20 minutes, just to cook the peas and bring everything together.
- Serve in warmed bowls.
OLD-FASHIONED VEGETABLE BEEF SOUP
Better than Campbell's but just as comforting! Loosely based on a gourmet cooking magazine's recipe for Beef Barley soup, I didn't have any barley or okra, so I added root veggies to make it more hearty, like a rich broth with the chunkyness of stew. It turned out to be the best soup I've ever made! DH, stepson and baby girl kept coming back for more.
Provided by Marla Swoffer
Categories One Dish Meal
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cut meat into small, bite-size (1/2") pieces.
- In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
- Set aside on a plate.
- Chop celery, onion, potatoes, and carrots into bite-size pieces.
- Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
- Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
- Bring to a boil.
- Reduce heat and simmer uncovered until beef is almost tender, about an hour.
- Add peas and hot sauce to soup.
- Cover and simmer until beef is tender, about 30 minutes longer.
- Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.
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
MY MOM'S OLD-FASHIONED VEGETABLE BEEF SOUP
My Mom's Old-Fashioned Vegetable Beef Soup is one of my all-time favorite soup recipes. It's super simple homemade soup recipe and makes enough to freeze!
Categories Dinner
Time 11h
Number Of Ingredients 11
Steps:
- Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
- In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
- Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
- Bring to a boil, lower the heat, cover and simmer for about an hour.
- Add water as desired while it cooks.
Nutrition Facts : Calories 240 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 4 grams fat, Fiber 5 grams fiber, Protein 11 grams protein, ServingSize 2 cups, Sodium 1205 milligrams sodium, Sugar 12 grams sugar
OLD FASHIONED VEGETABLE BEEF STEW
A wonderful recipe shared with me by my sister years ago, have no idea where she came up with it at.
Provided by Beth Peterson-Young @banntpy
Categories Beef
Number Of Ingredients 15
Steps:
- Combine all ingredients into crock pot and cook on Low for 10-12 hours. On High for 5-6 hours
OLD-FASHIONED SLOW COOKER BEEF STEW RECIPE
Steps:
- Heat the vegetable oil or olive oil in a large skillet over medium-high heat.
- Cook the beef stew on the LOW setting for about 7 to 9 hours, or until the beef and vegetables are tender. Alternatively, cook the stew on HIGH for about 3 to 4 hours.
Nutrition Facts : Calories 502 kcal, Carbohydrate 55 g, Cholesterol 112 mg, Fiber 5 g, Protein 45 g, SaturatedFat 4 g, Sodium 505 mg, Sugar 5 g, Fat 12 g, ServingSize 1 pot (6 to 8 servings), UnsaturatedFat 0 g
More about "old fashioned vegetable beef stew food"
OLD-FASHIONED BEEF STEW - RECIPES - FAXO
From faxo.com
- On medium-high heat, add vegetable oil to a large heavy pot with a tight-fitting lid. When it begins to smoke slightly, add beef; brown well, in batches as necessary. Add salt and pepper as the beef browns. Once browned, remove the beef with a slotted spoon; set aside.
- Add onions; sauté about 5 minutes, until softened. Reduce heat to medium-low; add flour; cook for 2 minutes, stirring often. Add garlic; cook for 1 minute. Add wine; deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.
- Simmer wine for 5 minutes; add broth, bay leaves, thyme, rosemary and beef; bring back to a gentle simmer; cover; cook on very low for about 1 hour.
- Add potatoes, carrots and celery; simmer covered for 30 minutes, or until meat and vegetables are tender. Taste; adjust seasoning.
CROCK POT OLD-FASHIONED VEGETABLE-BEEF STEW RECIPE ...
From cdkitchen.com
5/5 (2)Total Time 5 hrs 10 minsServings 6Calories 309 per serving
OLD FASHIONED BEEF STEW - CHEF MICHAEL SMITH
From chefmichaelsmith.com
OLD-FASHIONED BEEF STEW WITH WINTER VEGETABLES | …
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SLOW COOKER OLD-FASHIONED BEEF STEW - BETTER HOMES & GARDENS
From bhg.com
4/5 (5)Calories 298 per servingTotal Time 8 hrs 15 mins
- Line a 3-1/2- or 4-quart slow cooker with a disposable slow cooker liner. Combine meat, potatoes, and carrots in prepared cooker. In a bowl stir together condensed soup, water, and soup mix. Pour soup mixture over meat and vegetables in cooker.
- Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Makes 4 main-dish sevings (6 cups).
OLD-FASHIONED VEGETABLE BEEF STEW - THE RUSTIC ELK
From therusticelk.com
5/5 (1)Total Time 3 hrsServings 8Calories 1023 per serving
- In a large dutch oven add oil and heat over medium-high heat until it's shimmering. Liberally season your beef with salt and pepper and sear it one steak at a time until it's browned well. Repeat on both sides until all steaks are seared. Place beef on a large plate and set aside.
- Sautee your celery, onions, garlic, and carrots in the same dutch oven you just finished searing your beef in. Lower the heat as necessary to prevent scorching. Sautee until everything is well browned, season with some salt and pepper and place it in a bowl and set to the side.
- Add one cup of red wine to your pan to deglaze it. Scrape the browned bits out of the pan with a wooden spoon or metal spatula. Allow the mixture to reduce about 3/4ths (about 3 minutes). Add the broth/gelatin mixture and allow it to come to a simmer.
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5/5 (6)Calories 486 per servingCategory Soup
- In a medium mixing bowl, combine the beef and soy sauce; set aside and marinade 15 minutes.
- In a large Dutch oven, heat 1-2 tablespoons vegetable oil, over medium heat until it's begins to shimmer. Add the mushrooms and saute, stirring frequently until the mushrooms are soft. Remove to a bowl and set aside.
- In the same pan, add 1-2 tablespoons of oil and the onions and brown, stirring frequently until the onions are browning and dark pieces are forming on the bottom of the pan, about 8-12 minutes. Remove the cooked onions to the bowl of mushrooms and set aside.
- Add 1-2 tablespoons of oil to the pan, then add half the beef. Cook, stirring occasionally until liquid evaporates and the beef begins to brown, about 6-10 minutes. Remove to a plate and brown the remaining meat the same way.
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