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
CLASSIC BEEF STEW
From the inviting aroma to the hearty taste, every bite of this beef stew recipe promises warmth, comfort and satisfaction. When a pot of beef stew is simmering away on your stovetop, it's clear to everyone that a great meal is in the making.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h45m
Yield 4
Number Of Ingredients 14
Steps:
- In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
- Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
- Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
- In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.
Nutrition Facts : Calories 350, Carbohydrate 24 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 4 g, TransFat 1/2 g
SHORTCUT BRUNSWICK STEW BY CAMPBELL'S
Make and share this Shortcut Brunswick Stew by Campbell's recipe from Food.com.
Provided by Debbwl
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In 3 quart saucepan over low heat cook bacon until crisp. Transfer to paper towwls to drain, reserving 1 tablespoon in pan. Crumble bacon and set aside.
- Over medium heat, in hot drippings cook onion until tender, stirring occasionally.
- Stir in soup, water, Worcestershire and pepper. Heat to boiling. Add lima beans and corn. Return to boiling. Stir to separate vegetables.
- Reduce heat to low. Cover; cook 20 minutes stirring occasionally.
- Stir in chicken and reserved bacon; heat through.
Nutrition Facts : Calories 349.7, Fat 11.3, SaturatedFat 3.4, Cholesterol 60.2, Sodium 763.8, Carbohydrate 39.6, Fiber 5.7, Sugar 9.3, Protein 25.4
SHORTCUT BEEF CATALAN
This Spanish beef and bean stew normally cooks long and slow because tough cuts of meat are used. By substituting ground beef, I've pared cooking time to about 50 minutes. I've also significantly trimmed prep time by using packaged, peeled baby-cut carrots, bottled salsa, and canned cannellini.
Provided by Food Network
Categories main-dish
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Heat oil in medium-size Dutch oven over moderate heat 1 minute. Add bacon and cook, stirring often, until only browned bits remain, about 5 minutes. Lift brown bits to paper toweling to drain. Raise burner heat to high.
- Pat ground chuck into large flat patty and brown in drippings, allowing about 3 minutes per side; life to plate and reserve.
- Reduce heat to moderate; add onions, garlic, carrots, bay leaves, thyme, orange zest, cinnamon, and cloves to Dutch oven and cook, stirring frequently, 5 minutes until onions are golden.
- Add consomme and wine, bring to gentle boil, set lid on askew, and cook 15 minutes. Lay meat patty on top of stew, set lid on askew, and cook 15 minutes more.
- Break meat into 1 1/2-inch clumps, mix in salsa and tomato paste, and cook uncovered 5 minutes. Add cannellini, parsley, and reserved bacon and bring just to serving temperature. Season to taste with salt and pepper.
- Remove bay leaves, thyme sprigs, and cinnamon stick, ladle into heated soup plates, and serve.
SHORTCUT BEEF STEW
Make and share this Shortcut Beef Stew recipe from Food.com.
Provided by meedeeter
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In Dutch oven or large pot over medium-high heat, heat oil. Add beef and cook until browned, stirring often. Set beef aside.
- Add remaining ingredients. Heat to a boil. Return beef to pan. Reduce heat to low. Cover and cook 10 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 485, Fat 24.8, SaturatedFat 9, Cholesterol 79.5, Sodium 1120.4, Carbohydrate 36.9, Fiber 7.8, Sugar 6.2, Protein 31.6
SHORTCUT BEEF STEW
Sauteed tender beef cubes and mixed vegetables simmer briefly in a tomato-onion broth for a quick and tasty stew.
Provided by Allrecipes Member
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in skillet. Add beef and cook until browned and juices evaporate, stirring often.
- Add soups, Worcestershire and vegetables. Heat to a boil. Cover and cook over low heat 10 minutes or until vegetables are tender.
Nutrition Facts : Calories 508.6 calories, Carbohydrate 39 g, Cholesterol 105.1 mg, Fat 22 g, Fiber 8.7 g, Protein 38.8 g, SaturatedFat 8.1 g, Sodium 1149 mg, Sugar 10.2 g
GALE'S SHORTCUT BEEF LUAU STEW
I used to make beef luau stew the traditional way with fresh luau leaves that take time to clean, de-rib and cook down. Now I just use leftover laulau from my freezer or buy it fresh from Costco. So fast and easy! My recipe was just featured in Hawaii's HMSA Online magazine (HMSA is Hawaii's largest health insurer and my...
Provided by Gale Medeiros-Costa
Categories Other Main Dishes
Time 2h10m
Number Of Ingredients 4
Steps:
- 1. Place stew meat in a Dutch oven or large pot and fill with enough water to cover. Boil till meat is tender but not falling apart, approximately two hours.
- 2. Once meat is fork tender, remove but do not discard water, leaving about a cup or two remaining in the pot.
- 3. Lower heat to medium low. Remove the outer ti leaves from the laulau and place in the pot with the beef and remaining cooking water. With a wooden spoon, gently break apart the laulau and mix together with the beef. Be careful not to scorch. You may add salt if desired. Check consistency and add a little of the reserved liquid from the stew meat if need to. You don't want it too watery or soupy. Serve over hot rice or with poi.
CLASSIC BEEF STEW
This easy beef stew recipe is my favorite. The rich beef gravy helps the hearty flavor of the potatoes and carrots to come through. It's the perfect homemade dish for a blustery winter day. -Alberta McKay, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 245 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 751mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
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