ROASTED VEGETABLE AND BEEF STEW
This is a very substantial beef stew that is enhanced by roasting to the vegetables prior to adding to the stew. I have perfected it over the years and my family and friends love it. Serve over steamed rice or noodles.
Provided by lisamarie
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Place beef cubes in a metal roasting pan and stir in 2 tablespoons olive oil. Put in the oven, on the middle rung and cook for 30 minutes, turning occasionally, until brown and tender.
- Meanwhile, put onions, mushrooms, carrots, potatoes, celery, and garlic in a roasting pan. Stir in 2 tablespoons olive oil. Place in oven underneath beef. Bake for 35 to 40 minutes, stirring occasionally, until tender. Remove both beef and vegetable mixture from oven.
- Remove beef from roasting pan and set aside. Place roasting pan, on medium high heat. Add wine and bring to a boil, scraping up the bits of drippings, stirring. When the bottom of the pan is clear of all browned pieces, remove from heat.
- Put beef and wine mixture in a Dutch oven and stir in beef broth and add bay leaf and tomato paste. Bring to a boil. Reduce heat and simmer, covered, for 40 minutes.
- Add 2 tablespoons flour to cooked vegetables and toss until all vegetables are coated. Add vegetables to beef stew. Simmer, covered, for 20 minutes, or until vegetables are heated through and tender. Serve hot.
Nutrition Facts : Calories 1047.5 calories, Carbohydrate 82.3 g, Cholesterol 161 mg, Fat 55.2 g, Fiber 11.7 g, Protein 51.2 g, SaturatedFat 18.6 g, Sodium 762.8 mg, Sugar 9.9 g
GARLIC LOVER'S BEEF STEW
Wine gives a mellow flavor to this beef and carrot stew. We like to serve it over mashed potatoes, but you could also use noodles. -Alissa Brown, Fort Washington, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- Sprinkle beef with salt, pepper and flour; toss to coat., In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon. Reduce heat to medium. Add garlic; cook and stir 1 minute., Add wine to skillet, stirring to loosen browned bits from pan. Transfer to a 5- or 6-qt. slow cooker. Stir in tomatoes, broth, carrots, onions, tomato paste, rosemary, thyme, bay leaves, cloves and beef., Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaves. Serve with mashed potatoes.
Nutrition Facts : Calories 330 calories, Fat 16g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 586mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
GARLIC AND HERB BEEF STEW
A great beef stew recipe from Mrs Dash's internet site. It has become our favorite. I am printing it as it comes from the site, but it is versatile as well. I have cooked it as is and also in the crockpot. I have used peas instead of green beans and like them both. I have also used Healthy Request Cream of Celery Soup instead of the beef broth. The one thing I wouldn't change is the Mrs Dash Garlic and Herb Seasoning, it really makes it flavorful.
Provided by carole in orlando
Categories Stew
Time 3h15m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F.
- Coat meat with flour. Brown meat in oil in a large heavy Dutch oven on all sides about 10 minutes.
- Add remaining ingredients to the Dutch oven and mix well.
- Cook at 300 degrees F for 3 hours.
- May simmer, covered, on stove top until meat is tender.
- May also use crockpot and cook on low for 7 to 8 hours.
Nutrition Facts : Calories 305.8, Fat 16.4, SaturatedFat 4.6, Cholesterol 52.6, Sodium 86.2, Carbohydrate 18.4, Fiber 3.5, Sugar 4, Protein 21.6
GARLIC MUSHROOM FRENCH BEEF STEW
Special and sensational are words that come to mind to describe this stew. One bite and you'll know why. It makes a lot, but can easily be halved.-John Maxson, Mason City, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 20 servings (1 cup each).
Number Of Ingredients 16
Steps:
- Sprinkle beef with salt and pepper. In a stockpot, brown the beef in oil in batches. Remove and keep warm. , In the same pan, saute onions and carrots in 2 tablespoons butter for 4 minutes. Add garlic; cook 2 minutes longer. Stir in mushrooms, potatoes, broth, wine, basil and beef. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Uncover; simmer 20-30 minutes longer or until beef is tender. , In a small saucepan, melt remaining butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into stew; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 336 calories, Fat 16g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 517mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.
GARLIC ROAST BEEF
Provided by Trisha Yearwood
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 475 degrees F.
- Place the beef in a roasting pan with a rack. Sprinkle with salt and pepper all over.
- Add the garlic, oil, mustard and honey to a food processor. Pulse until the garlic is finely chopped. Rub the mixture evenly all over the beef. Pour the beef broth in the bottom of the roasting pan.
- Bake until the internal temperature is 130 to 135 degrees F, 30 to 35 minutes.
- Transfer the beef to a carving board and allow to rest for 30 minutes. Heat the roasting pan over medium heat and scrape up any browned bits. Pour any pan drippings onto a rimmed platter. Carve the beef into thick slices and transfer to the platter. Sprinkle with the parsley. Serve warm or at room temperature.
ROASTED-GARLIC BEEF STEW
Steps:
- Preheat oven to 350°F. Toss garlic with 1 tablespoon melted butter on small baking sheet. Bake until garlic is tender and beginning to brown, about 15 minutes. Cool garlic 5 minutes. Peel and set aside.
- Melt 3 tablespoons butter in large pot over high heat. Sprinkle beef with salt and pepper; dust with 1 tablespoon flour. Add beef to pot. Sauté until no longer pink, about 6 minutes. Transfer beef to bowl. Add vegetables, broth, wine, herbs and roasted garlic to pot. Bring to boil. Reduce heat to medium-low. Cover; simmer until vegetables are tender, about 25 minutes.
- Return beef and any juices to pot. Mix remaining 1 tablespoon butter and 1 tablespoon flour in small bowl. Whisk flour paste into stew. Simmer uncovered until sauce thickens, about 2 minutes. Season with salt and pepper and serve.
More about "roasted garlic beef stew food"
SLOW COOKER ROSEMARY GARLIC BEEF STEW - BUDGET BYTES
From budgetbytes.com
4.8/5 (158)Total Time 4 hrs 30 minsServings 1Calories 229 per serving
- Dice the onion and slice the carrots and celery. Wash the potatoes well and cut them into one inch cubes. Place the onion, carrots, celery, and potatoes into a large slow cooker.
- Place the stew meat in a large bowl and season liberally with salt and pepper. Add the flour and toss the meat until it is coated. Set the floured meat aside.
- Heat the olive oil in a large heavy skillet over medium heat. Sauté the garlic in the hot oil for about one minute, or until soft and fragrant. Add the floured meat and all the flour from the bottom of the bowl to the skillet. Let the beef cook without stirring for a few minutes to allow it to brown on one side. Stir and repeat until most or all sides of the beef pieces are browned. Add the browned beef to the slow cooker and stir to combine with the vegetables.
- Return the skillet to the burner and turn the heat down to low. Add the beef broth, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to the skillet. Stir to combine the ingredients and dissolve the browned bits from the bottom of the skillet. Once everything is dissolved off the bottom of the skillet, pour the sauce over the ingredients in the slow cooker. The sauce will not cover the contents of the slow cooker, but it's okay. More moisture will be released as it cooks.
AUTUMN BEEF STEW WITH APPLE, ONION AND ROASTED GARLIC ...
From rachaelrayshow.com
Estimated Reading Time 3 mins
- Drizzle with EVOO, season with salt and pepper, wrap in foil and roast to tender, 40-45 minutes
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ROSEMARY AND GARLIC BEEF STEW - EASY HEALTHY RECIPES
From theslimmingfoodie.com
Servings 6Estimated Reading Time 3 mins
- Pop onions, celery, carrot and parsnips into a food processor and chop finely (you can do this by hand, especially if you prefer chunkier veg- but I wanted mine to be small to thicken the sauce and appeal to the children!)
- Coat the casserole steak with the flour, and season with salt and pepper. Crush the garlic cloves.
- Heat the oil in a large, non-stick pan, and throw in the garlic. Cook for about 20 seconds, and then add in the beef. Stir around, and then leave to cook for about 3 minutes.
ROASTED GARLIC BEEF STEW - BARRIE HILL FARMS
From barriehillfarms.com
Cuisine CanadianTotal Time 2 hrs 20 minsCategory Main CourseCalories 275 per serving
- In small saucepan, cover and fry garlic with oil over low heat, shaking pan occasionally, until softened and golden, about 30 minutes. Remove garlic to large plate. Drain and reserve oil.
- Season beef with half each of the salt and pepper. In Dutch oven, heat 1 tbsp of the reserved oil over medium-high heat; brown beef, in batches. Transfer to plate. Drain any fat from pan.
- Add remaining reserved oil to pan; fry onion, 1 tsp each of the thyme and sage and remaining salt and pepper over medium heat, stirring occasionally, until light golden, about 5 minutes.
19 BEST RECIPES USING BEEF STEW MEAT - TOP RECIPES
From topteenrecipes.com
5/5 (3)Category DINNERServings 6Total Time 12 hrs 20 mins
- Instant Pot Beef Stew. Filled with carrots, white and sweet potatoes, and celery, this stew is reminiscent of a classic beef stew known and loved by many of us.
- Slow Cooker Steak and Potato Soup. With additions of chili powder, cayenne pepper, and cumin, this stew is heavily spiced and flavorsome. The Yukon gold potatoes are essential here as they are less likely to break apart than other potato varieties and help keep the stew chunky and full of texture.
- Best Ever Beef Stew. That title is quite the claim. And as bold as it is, it may just be entirely true. The deeply flavored homemade gravy is so delicious and thick and perfectly drapes over a pile of creamy mashed potatoes if that’s your thing, too.
- Quick and Easy Beef Stew. This is a nice, quick, and easy beef stew recipe that’s perfect for if you want something really quick to pull together with mostly store cupboard ingredients.
- Slow Cooker Beef Stroganoff. With this recipe, you do get the best of both worlds as you have the rich gravy created by the beef, but the addition of heavy sour cream transforms the gravy into something creamy, unctuous, and utterly delicious.
- Braised Beef Tacos. This recipe disproves the idea that stewed beef only belongs to mashed potatoes. Served in warmed tacos and topped with salsa, feta, guacamole, and cilantro, the beef is stewed with spices including chili powder, cumin, and garlic powder for the ultimate flavor bomb.
- Beef Pot Pie. Pot pie is surely the most comforting meal for fall and winter. This mixture of heavily seasoned beef, carrots, and frozen green peas is encased in a crisp, buttery pie crust.
- Beef Bourguignon. This classic French dish has stood the test of time, and for a good reason! The beef is braised in red wine along with onions and carrots, making for a rich, decadent gravy.
- Beef Tips with Gravy. Smothered in a rich brown gravy, these beef tips are ridiculously tender and are best served over – you guessed it – a pile of creamy mashed potatoes!
- Carne Guisada. Carne Guisada is a Tex-Mex beef stew fragrant with spices such as cumin, garlic, and black pepper, which all create a wonderfully warming and flavorful gravy.
11 EASY BEEF CUBE RECIPES - IZZYCOOKING
From izzycooking.com
Cuisine AmericanCategory Dinner, Main CourseServings 8Published 2021-08-16
- Beef Cubes and Potatoes. This Beef Steak Bites recipe takes less than 30 minutes to make in a skillet. It’s loaded with tender and juicy beef and creamy potatoes.
- Best Ever Beef Stews. Tender beef and fresh carrots, onions, and potatoes make this dish a hearty meal. Red wine gives the rich sauce an extra pop of flavor.
- Beef Wellington Bites. Wrap puff pastry around beef bites to create this simple but elegant-looking appetizer. You can prepare it ahead of time and store it in the fridge for up to 2 days in an airtight container.
- Honey Garlic Beef Bites. Marinating the beef for two hours before cooking gives this recipe a tender texture and flavorful taste. With a cooking time of only 3 to 4 minutes, this recipe is quick and easy to make.
- Mexican Carne Guisada. This Mexican beef stew features tender beef cubes in a flavorful brown gravy. It’s easy to make and you can serve it with potatoes, tortillas, or rice for a delicious meal.
- Masala Curry Beef Cubes. This Instant Pot recipe is filled with fragrant spices and tender beef chunks. Ready in only 30 minutes, this dish can be served with steamed rice for a complete meal.
- Garlic Butter Steak Bites. Buying pre-cut bite-sized steak cut the prep time to only 15 minutes. Butter, garlic, olive oil, and red pepper flakes create a dish packed with flavor.
- Air Fryer Beef Steak Bites. Quick and easy to prepare, these garlic butter-flavored steak bites don’t need to be marinated before cooking. At only 200 calories per serving, this recipe provides 25 grams of protein for a healthy meal.
- Mongolian Beef. Combine stir-fried beef with fresh vegetables in a sweet, spicy sauce to create this Asian dish. Ready in just 30 minutes, it’s a savory, light, and delicious meal.
- Cajun Butter Steak Bites. Toss bite-sized beef cubes in Tony Chachere’s Original Creole Seasoning and saute for 2 to 3 minutes to create this tender and flavorful meal.
BEEF STEW WITH GARLIC PARSLEY DUMPLINGS
From atcoblueflamekitchen.com
Servings 8Calories 276 per servingCategory Soups And Stews,Mains
- Heat 2 tbsp oil in a Dutch oven over medium-high heat. Sear beef until browned, about 5 – 6 minutes. Remove beef and set aside.
- Add remaining oil to Dutch oven. Sauté carrots, celery and onion until softened, about 3 – 4 minutes.
- Pour in wine and simmer, loosening browned bits, until reduced by three-quarters, about 1 minute.
GARLICKY BEEF STEW FOR HALLOWEEN FROM LANA'S COOKING
From lanascooking.com
5/5 (1)Total Time 2 hrs 50 minsCategory Soups And StewsCalories 313 per serving
- Cut the chuck roast, if using, into about 1-inch pieces. Pat dry and sprinkle with salt and pepper.
- In a heavy bottomed pan heat the olive oil over medium heat. When the oil is hot, add the chuck in batches and cook until browned on all sides. Do not crowd the pan. Add additional oil with each new batch if needed. Remove browned meat to a plate and set aside.
- While the meat is browning, prepare the onions and garlic. Peel the onions and slice into rounds. Peel the garlic.
- Add the butter to the pan. Add the onions and garlic and sprinkle generously with salt and pepper. Cook, stirring occasionally, until the onions have begun to wilt and brown. Add the tomato paste and stir it into the onions and garlic. Cook the tomato paste for just a minute or two and then add the beef stock, diced tomatoes with their juice, diced celery, and fresh parsley.
HEARTY GUINNESS BEEF STEW I EASY WEEKNIGHT RECIPES
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5/5 (6)Total Time 2 hrsCategory DinnerCalories 434 per serving
BEEF STEW RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
5/5 (1)Total Time 11 hrs 15 minsServings 6
- Season the meat with salt and pepper. In a large enameled cast-iron casserole, heat 1 tablespoon of the vegetable oil until it is shimmering. Add half of the beef and cook over moderately high heat until the meat is browned all over, about 12 minutes. Transfer the meat to a large, shallow bowl. Repeat with the remaining vegetable oil and meat.
- Add the garlic and onion to the casserole and cook over low heat, stirring occasionally, until softened, about 8 minutes. Return the meat and any accumulated juices to the casserole. Add the wine and bring to a boil, then reduce the heat and simmer for 2 minutes. Add the thyme, tomatoes, carrots, bay leaf, spice bag and stock and bring to a boil. Cover partially and simmer over low heat until the meat is tender, about 1 1/2 hours. Let cool, then refrigerate overnight.
- Cover the stew and rewarm it over low heat. Meanwhile, melt the butter in a large skillet. Add the quartered mushrooms, season with salt and pepper and cook over moderately low heat until they release their liquid, about 6 minutes. Pour 2 tablespoons of the liquid into a small bowl and let cool. Cook the mushrooms over moderate heat, stirring occasionally, until they are browned, about 6 minutes longer. Add the mushrooms to the stew.
- Return the large skillet to moderate heat. Add the water and turnips and season with salt. Cover the skillet and cook the turnips over moderate heat until they are just fork-tender, about 5 minutes. Add the turnips to the stew. Discard the thyme sprigs, bay leaf and the spice bag.
BEEF STEW - JO COOKS
From jocooks.com
4.6/5 (33)Calories 658 per servingCategory Dinner
- Cook the Beef: Add the olive oil to a large Dutch oven or heavy bottomed pot and heat over medium heat. Add the prepared beef and brown on all sides, working in batches if necessary. Transfer the beef to a plate and set aside.
- Add Ingredients: To the same pot, add a bit more olive oil if needed, then add the onion, celery, carrots and stir. Cook for about 5 minutes or until the onion softens and becomes translucent. Add the garlic, tomato paste, sugar and stir. Cook for another 30 seconds until the garlic is aromatic and tomato paste has darkened.
- Braise: Pour in the beef broth, Worcestershire sauce, wine and stir. Add the beef back to the pot and the bay leaves and fresh thyme. Bring to a boil then reduce the heat to a simmer. Cook covered for 1 hour and 30 minutes, or until the beef is fork tender.
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