CLASSIC, HEARTY BEEF STEW
This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!
Provided by Matthew Francis
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h35m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
- Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
- Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
- Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
- Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
- Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g
ROSEMARY AND LEMON PORK STEW
This rich stew uses typical Portuguese seasonings and ingredients such as dry wine (vinho seco), paprika, and lemon. The meat is oh-so-tender, and the dish is very no-fuss. Serve with rice and/or lots of traditional Portuguese cornmeal bread.
Provided by EdsGirlAngie
Categories Stew
Time 1h50m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Toss the pork cubes in flour, salt, pepper and paprika, and in a large saucepan, brown them in the olive oil
- Add portabella mushrooms and sliced onion and saute for 5 more minutes
- Stir in the wine, basil, coriander and rosemary, scraping up any browned bits on the bottom of the pan
- Cover stew and cook over low heat for an hour; uncover and cook for another 15 minutes or until liquid thickens up a little
- Just before serving, stir in the fresh lemon juice; garnish with fresh parsley or cilantro
Nutrition Facts : Calories 548.5, Fat 23, SaturatedFat 6.6, Cholesterol 152, Sodium 509.3, Carbohydrate 18.3, Fiber 3.1, Sugar 6.6, Protein 51.6
ROSEMARY-THYME STEW
Make and share this Rosemary-Thyme Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 9h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large skillet; saute the onion, flour, carrots, celery, garlic, potatoes, thyme, rosemary, and chicken until chicken is white on all sides; drain off excess fat.
- Put sauteed ingredients in a 4-quart slow cooker; sprinkle with salt and pepper.
- Pour in the chicken stock; stir.
- Cook on LOW for 8-9 hours (is ready in 6 hours in my cooker).
- Add in corn; cover and cook an additional 1/2 hour on high.
- Stir before serving.
Nutrition Facts : Calories 300.2, Fat 4.2, SaturatedFat 0.9, Cholesterol 68.5, Sodium 383.4, Carbohydrate 33.5, Fiber 3.7, Sugar 4.7, Protein 32.8
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