HERB SIMMERED BEEF STEW
Make and share this Herb Simmered Beef Stew recipe from Food.com.
Provided by queenbeatrice
Categories Stew
Time 1h45m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle the beef with pepper and coat with flour.
- Heat the oil in a 6 quart saucepot over medium-high heat.
- Add the beef and cook until well browned, stirring often.
- Add the mushrooms, garlic, herbs and bay leaf and cook until the mushrooms are tender and liquid evaporates.
- Stir the broth into the saucepot and heat to a boil.
- Reduce heat to low, cover and cook for 45 minutes.
- Add the carrots and potatoes.
- Heat to a boil.
- Cover and cook for 30 minutes more or until beef is fork tender.
- Remove bay leaf and serve.
Nutrition Facts : Calories 764.4, Fat 34.5, SaturatedFat 12.6, Cholesterol 101.5, Sodium 327.8, Carbohydrate 75.6, Fiber 8.6, Sugar 7.3, Protein 37
THE BEST BEEF STEW
The deep flavors in our beef stew come from browning the chuck roast in batches and cooking the onions and garlic until they're sweet. Cooking low-and-slow in the oven allows the meat to become completely tender in its rich red wine-laced sauce. This is a great dish to make ahead as its complex flavors intensify overnight.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Arrange a rack in the lower third of the oven and preheat to 275 degrees F. Tie the parsley, thyme, rosemary and bay leaves together with kitchen twine.
- Heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate.
- Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about 6 minutes. Add the carrots and celery and continue to cook until they are brightly colored and fragrant, about 4 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pot, and cook until it evaporates, about 4 minutes. Sprinkle the vegetables with the flour, stir to evenly coat them and cook for 1 minute. Add the broth, potatoes, tomatoes and the reserved beef with any accumulated juices. Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.
- Cover the pot and then transfer to the oven. Bake until the beef is tender but still holds its shape, 1 1/2 to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.
HERBED BEEF STEW
This stew looks as terrific as it tastes! Flavored with a variety of herbs and chockfull of vegetables, this recipe lists salt as an option, making it ideal for family members and friends who must restrict sodium. -Marlene Severson, Everson, Washington
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 10-12 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven, brown meat in oil. Add the water, onion, seasonings and tomato paste. Cover and simmer for 1-1/2 hours or until meat is tender. , Stir in potatoes, carrots and green pepper; simmer 30 minutes. Add additional water if necessary. Stir in remaining ingredients; cover and simmer 20 minutes.
Nutrition Facts : Calories 223 calories, Fat 8g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 83mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.
HERB SIMMERED BEEF STEW
Provided by Food Network
Time 1h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Season the beef with the black pepper. Coat the beef with the flour.
- Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Pour off any fat.
- Add the mushrooms, garlic, herbs and bay leaf to the saucepot and cook until the mushrooms are tender. Stir in the stock and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
- Increase the heat to medium-high. Stir in the carrots and potatoes and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the beef is fork-tender. Remove and discard the bay leaf.
- Tip: For visual interest, you can peel a strip around the centers of the potatoes before cooking.
BEEF AND TOMATO STEW
This classic hearty beef and tomato stew is true comfort food at its finest! Perfect recipe for a chilly weekend at home and can easily be made in your instant pot, slow cooker or even right on the stove!
Provided by Cathy
Number Of Ingredients 17
Steps:
- To make in your instant pot: Drizzle olive oil in the bowl of your instant pot and turn on the sauté function. Wait until it's nice and heated then add meat, browning on all sides. Add the rest of your ingredients, seal the instant pot and select the meat/stew setting (about 35 minutes). Once cooking is complete, let the instant pot sit for about 12 minutes then release the steam by placing the valve to the venting position.
- To make in your slow cooker: Add cubed beef (except the oil) along with the rest of ingredients, cover and cook on low for 7 to 8 hours.
- To make on your stove top: In a large dutch oven or pot on medium high heat, drizzle oil and sear meat on all sides. Add the rest of the ingredients and bring to a boil, then cover and simmer for about 2 to 3 hours, until meat is tender. Serve and enjoy!
Nutrition Facts : ServingSize 1½ cups, Calories 325 calories, Sugar 9.6 g, Sodium 888.1 mg, Fat 13.3 g, SaturatedFat 5 g, Carbohydrate 24.2 g, Fiber 4.8 g, Protein 27.3 g
BEEF STEW WITH TOMATOES
Here's a hearty beef stew that won't leave you in the kitchen chopping vegetables all day!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h10m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. In 4-quart ovenproof bean pot or casserole, place all ingredients except cold water, flour and tomatoes.
- Cover and bake about 2 hours 30 minutes or until beef is tender.
- In small bowl, mix cold water and flour; gradually stir into beef mixture. Stir in tomatoes. Bake about 20 minutes longer or until slightly thickened. Remove bay leaf.
Nutrition Facts : Calories 325, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1, Fiber 4 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 470 mg
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
GHORMEH SABZI (PERSIAN HERB STEW)
Ghormeh sabzi is deliciously savory and loaded with the flavors of several different green herbs. It's traditionally served atop white rice (polow). You can also serve it with lavash bread.
Provided by marybakes
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h9m
Yield 6
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
- Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
- Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
- Pierce dried limes with a fork and add to the stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 minutes. Discard dried limes before serving.
Nutrition Facts : Calories 343.6 calories, Carbohydrate 18.6 g, Cholesterol 51.5 mg, Fat 22.6 g, Fiber 7.5 g, Protein 18.4 g, SaturatedFat 5.8 g, Sodium 226 mg, Sugar 1.7 g
ALITA'S TOMATO BEEF STEW
Alita tweaked this rich, tomato-based beef stew over the years from her original recipe, which was much less red and contained less vegetables. We're always a little regretful when the pot is empty. Teenagers can wolf it down pretty fast!
Provided by Kate in Berkeley
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 12
Number Of Ingredients 17
Steps:
- Combine flour, salt, and pepper in a resealable bag; add stew meat and shake until meat is coated.
- Heat oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add coated meat and loose flour from the bag to the hot oil; cook and stir until browned on all sides, 5 to 10 minutes.
- Mix tomatoes, onions, tomato sauce, water, Worcestershire sauce, garlic, paprika, sugar, and bay leaves into stew meat mixture; bring to a boil. Reduce heat to low and simmer stew, scraping bottom of Dutch oven every 30 minutes, about 1 hour.
- Stir carrots into stew and cook for 30 minutes more. Add potatoes to stew and cook until potatoes are tender, about 30 minutes. Add mushrooms to stew and cook until tender, about 15 minutes.
Nutrition Facts : Calories 484.8 calories, Carbohydrate 25.9 g, Cholesterol 98.6 mg, Fat 27.4 g, Fiber 4.4 g, Protein 33.8 g, SaturatedFat 9.6 g, Sodium 678.1 mg, Sugar 8.6 g
BEEF AND TOMATO STEW
Use our Whole Roasted Tomatoes when making this rich and flavorful dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 2h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat oil over medium-high. Season meat with salt and pepper. In batches, cook until brown on all sides, about 12 minutes per batch. Transfer browned meat to a platter.
- Return meat to pot. Add tomato paste and cook, stirring, until fragrant, 30 seconds. Add flour and cook, stirring, 30 seconds. Add tomatoes, bay leaf, orange zest, and 1 cup water. Bring to a boil. Cover, transfer to oven, and cook 45 minutes. Remove from oven and stir in shallots. Return to oven and cook until meat and shallots are tender, about 45 minutes.
Nutrition Facts : Calories 494 g, Fat 25 g, Fiber 4 g, Protein 40 g
ULTIMATE BEEF STEW
Beef, red wine, herb dumplings. This is it!
Provided by chris210
Time 2h30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Add oil to an oven proof casserole or metal stewing pot and heat until it is smoking. If you want to use a slow cooker then just do all the steps in a large pan and transfer to the slow cooker when the strew is simmering. It is good economy to buy a whole role of brisket from your butcher. When you are about to start cooking, rince it under the tap to remove that 'sweat' that it generates in the fridge.
- Preheat the oven to 160C. Sear the beef in batches on all sides to get brown caramalisation of the meet. Remove from the pan and set to one side. Add the onions to the pan and cook down, stirring all the time. When done stir in the flour and mix. Add the water, stock cubes, red wine and tomato purée. Mix and make sure everything is dissolved. Return the beef to the mix and throw in the carrots and mushrooms. To give it some extra flavour richness, add 2 tbs Worcestershire Sauce.
- Transfer the cooking pot with the lid on to the oven for 1 hour 40 minutes with the lid on, or in the slow cooker on high for 1 hour then 5-6 hours on low (or just 6-7 hours on auto).
- crank the oven up to 200C. Throw the bread into a food processor and blitz! Throw in the baking powder, salt and herbs. Throw in the butter and blitz again until the butter disappears. Add the eggs and blitz again until a wet sticky dough is formed. You can of course do this by hand using a grater for the bread and mixing with a spoon. Open the stew pot and take small pieces of dough and form into dumplings (around the size of a small orange). Add to the stew and close the lid. Put the stew in the pre-heated oven for 20 minutes. If using a slow cooker, add when the cooker goes down to the 'low' setting.
- Serve ladled into a bowl with some fresh chopped parselly spinkled on top. Goes great with a glass of robust red wine or English Pale Ale.
KHORESH-E GHORMEH SABZI (PERSIAN HERB, BEAN AND LAMB STEW)
There are three essential elements to this khoresh, or stew, which is often called Iran's national dish. First, the sweet, pungent flavor of dried or fresh fenugreek leaves defines the stew, which simply isn't the same without it. Likewise, Omani limes (also known as dried Persian limes) add a distinct aged sourness that is vital to the dish. Finally, the classic Persian technique of sautéing a mountain of finely minced herbs lends character and complexity to the foundation of the stew. Don't be afraid to really cook down the herbs until quite dark and dry; this step is essential to concentrate their flavor.
Provided by Samin Nosrat
Categories meat, soups and stews, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, season the meat with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
- Rinse the beans and place in a medium bowl with 1 cup water and a generous pinch of salt. Set aside to soak for 30 minutes.
- In the meantime, place a large Dutch oven or similar pot over medium-high heat. Add 3 tablespoons oil. When it shimmers, add meat and cook, turning regularly so that it browns evenly on all sides, about 15 minutes. Once the meat has browned, move it to the edges of the pot and add the onion to the center of the pot, along with a generous pinch of salt. Cook, stirring regularly, until the onion begins to soften and turn brown, 8 to 10 minutes.
- Drain the beans and add to the pot, stirring to combine everything and coat the beans with oil. Add 4 cups water, increase heat to high and bring to a boil. Reduce heat to medium-low, cover pot and simmer for 2 hours.
- In the meantime, prepare the herbs: Wash parsley and cilantro, then use a salad spinner to dry very well. Remove and discard the tough stems. Chop the leaves and tender stems very, very finely, or feel free to use a food processor to get these herbs as finely chopped as possible. The more finely chopped the herbs, the more green and unctuous the ghormeh sabzi will be.
- Separately chop the chives and entire bunch of scallions (including the green tops) as finely as possible by hand. These, too, must be very finely chopped - nearly minced - but they will turn to mush in a food processor and thus should be chopped by hand.
- Set a large frying pan over medium heat. When the pan is hot, add the remaining 1/4 cup oil and the scallion-chive mixture. Allow to wilt, stirring constantly, for about 2 minutes, then add remaining chopped herbs and fenugreek leaves, crushing the fenugreek leaves between your fingers as you add them. Cook, stirring continuously, until the herbs are wilted and very dark green - but not burned - and they give off a bright green oil when pressed with a spoon, 18 to 20 minutes. This step is crucial to the flavor and color of the stew. You'll know the herbs are ready when they feel dry and emit a strong, savory aroma.
- When the meat has cooked for 2 hours, add the cooked herb mixture, Omani limes and 1/2 cup water. Season with salt and bring to a boil. Reduce heat, cover pot, and simmer for another hour. Check on the limes occasionally to make sure they are submerged in the stew but not falling apart. Gently push them into the stew if they're still floating after 20 minutes.
- As the stew nears the 3-hour mark, remove the lid and check the meat; it should be very tender. If the ghormeh sabzi seems a little watery, leave it uncovered for the last 20 minutes of cooking and allow to reduce into a thick stew. Taste and adjust the seasoning with salt and pepper. If the stew needs a little acidity, juice a lime into the stew through a sieve by pressing down on it with a spoon (avoid letting the seeds through the sieve, as they can be bitter). Set aside. Taste the stew and continue adding more lime juice until the stew is sufficiently tangy. Stir in the saffron. The stew should be a very deep, dark shade of green and quite thick when done. Return dried limes into the stew to serve.
- Serve hot with Persian rice and mast-o khiar.
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