Skiers Stew Food

SKIER'S STEW

Skier's Stew image

This recipe is called "Skier's Stew" because you put it in the oven...and head for the slopes! It looks after itself for 5 hours. I like to prepare it two or three times a month in the fall and winter. When I come home after a busy day and get in out of the cold, a good hot dinner is waiting for me! - Traci Gangwer, Denver, Colorado

Provided by Taste of Home

Categories Dinner

Time 4h50m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
8 medium carrots, cut into 1-inch slices
6 large potatoes, peeled and cut into 1-inch cubes
1 can (15 ounces) tomato sauce
1 to 1-1/2 cups water
1 envelope onion soup mix

Steps:

In a large skillet, brown meat in batches in oil; drain. Transfer to a 5-qt. slow cooker. Top with vegetables. Combine the tomato sauce, water and soup mix; pour over the top., Cover and cook on low for 4-1/2 to 5 hours or until meat and vegetables are tender.

Nutrition Facts : Calories 430 calories, Fat 8g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 637mg sodium, Carbohydrate 61g carbohydrate (9g sugars, Fiber 7g fiber), Protein 29g protein.

BEEF STEW

Beef Stew image

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

Ingredients

Vegetable oil, for searing
2 1/2 pounds beef chuck, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 medium onions, cut into 6ths
5 cloves garlic, crushed
1 tablespoon tomato paste
1/3 cup all-purpose flour, or to cover
10 cups cold water, or chicken or beef broth, homemade or low-sodium canned
6 sprigs parsley
6 sprigs fresh thyme
2 bay leaves
1 1/4 pounds medium red potatoes, quartered
4 medium carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
7 canned whole, peeled tomatoes, lightly crushed
2 to 3 teaspoons red wine vinegar, or to taste

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

APRES SKI STEW

Apres Ski Stew image

Make and share this Apres Ski Stew recipe from Food.com.

Provided by josamky1063

Categories Steak

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb round steak, trimmed and cubed
1 tablespoon vegetable oil
1/4 cup butter or 1/4 cup margarine
1/4 cup flour
1 (14 ounce) can beef broth or 1 (14 ounce) can beef consomme
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped celery
1 medium russet potato, peeled and chopped, or
1 (16 ounce) package frozen soup mixed vegetables, with potatoes
3/4 teaspoon Kitchen Bouquet
1/4 teaspoon pepper
4 ounces fresh tomatoes, seeded and chopped or 1 (4 ounce) can undrained diced tomatoes

Steps:

Brown the beef on all sides in the oil in a skillet; drain. Melt the butter in a saucepan. Stir in the flour. Cook until smooth and bubbly, stirring constantly. Stir in the broth gradually. Cook until thickened, stirring constantly.
Add the carrots, onion, celery, potato, Kitchen Bouquet and pepper to the broth mixture and mix well. Bring to a boil; reduce the heat. Simmer for 5 minutes, stirring occasionally. Add the beef and tomatoes and mix gently. Simmer, covered, for 10 minutes or to the desired consistency, stirring occasionally. Taste and adjust the seasonings. Ladle the stew into bowls. You may substitute 1 cup dry red wine for 1 cup of the broth.

Nutrition Facts : Calories 297.2, Fat 13.9, SaturatedFat 6.2, Cholesterol 64.1, Sodium 735.8, Carbohydrate 20.5, Fiber 4, Sugar 3.8, Protein 22.7

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