Spaghetti Sauce Stew Beef Food
BEEF STEW WITH PASTA
I have happy memories of my mother's tomato-y beef stew, so I combined her recipe with a bunch of fall veggies I needed to use. The result was a fun, fill-you-up dinner. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 12 servings (5 quarts).
Number Of Ingredients 16
Steps:
- In a 7-qt. Dutch oven, heat 1 tablespoon oil over medium-high heat; brown half the beef. Remove from pan. Repeat with additional oil and remaining beef., In same pan, saute carrots and onion in remaining oil until onion is tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato paste, salt, pepper, broth, beef and, if desired, parsley; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours., Stir in potatoes, beans and cheese; bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, until beef and vegetables are tender, 15-20 minutes, stirring occasionally. Stir in spinach until wilted.
Nutrition Facts : Calories 342 calories, Fat 10g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 999mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 5g fiber), Protein 23g protein.
STEWED MEAT WITH SPAGHETTI
Often the simplest recipes are the tastiest, this delicious stewed meat recipe in tomato sauce with spaghetti is without a doubt a good example. Sprinkle with chopped coriander and serve! Bon appetit!!! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosSUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-2').display(); }); blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Beef, spaghetti, tomato, onion, olive oil HOW TO MAKE STEWED MEAT WITH SPAGHETTI: In a saucepan, place the olive oil, chopped onion, the peeled tomatoes cut into small pieces, the chopped garlic, bay leaf and the meat. Season with a little salt, red pepper sauce and pepper. Stir, cover the pan with a lid and cook over low heat for about 30 minutes. When the meat is almost cooked, add the spaghetti, pour the water (enough water to completely cover the mixture) and season with a little more salt. Boil over medium-high heat. When starts boiling, reduce to low heat and cook for more 10 minutes. Turn off the heat, sprinkle with chopped coriander and serve immediately.
Categories Meat, Pasta, Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- In a saucepan, place the olive oil, chopped onion, the peeled tomatoes cut into small pieces, the chopped garlic, bay leaf and the meat. Season with a little salt, red pepper sauce and pepper. Stir, cover the pan with a lid and cook over low heat for about 30 minutes, stirring occasionally.
- When the meat is almost cooked, add the spaghetti, pour the water (enough water to completely cover the mixture) and season with a little more salt. Boil over medium-high heat. When starts boiling, reduce to low heat and cook for more 10 minutes.
- Turn off the heat, sprinkle with chopped coriander and serve immediately.
Nutrition Facts : Stewed meat with spaghetti Nutrition facts Serves 4 Per Serving % DAILY VALUE Calories 604 Total Fat 23 g(30%) Saturated Fat 5.5 g(27%) Cholesterol 180 mg(60%) Sodium 193 mg(8%) Total Carbohydrate 43.5 g(16%) Protein 54.5 g
BASIC BEEF STEW
I know, I know, not another beef stew recipe. But, after reviewing 5 pages of beef stew recipes posted here, this does not appear to be a duplicate. It's our favorite. When I use my pressure cooker it's ready in less than an hour, and the flavor can't be beat. Note for the World Tour participants - stews are an English tradition, and typically include meat and root vegetables. English peas are also very common in British cookery.
Provided by PanNan
Categories Stew
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In large Dutch oven heat oil over medium heat.
- Add meat; brown well.
- Add onion and garlic; saute until transparent.
- Add 4 cups water (slightly less if using pressure cooker) and tomato sauce.
- Add bay leaves, thyme, salt and pepper.
- Bring to a boil; cover, reduce heat and simmer 45 minutes.
- Add carrots, potatoes and peas.
- Cover and cook 30 minutes on medium low or until vegetables are tender.
- Add corn starch slurry if sauce is too watery.
- Bring stew to a boil, stirring constantly.
- Boil 1 minute.
- Add Maggi seasoning and serve with crusty rolls.
- **Note-Time can be reduced if cooking in a pressure cooker.
- However, please check your pressure cooker instruction booklet for proper times.
- Each pressure cooker is different.
- Mine reduces time by 1/3.
- Some others reduce cooking time by 2/3.
Nutrition Facts : Calories 439.6, Fat 16.4, SaturatedFat 4.2, Cholesterol 96.8, Sodium 823.3, Carbohydrate 36.3, Fiber 7.5, Sugar 9, Protein 38.9
SPAGHETTI SAUCE- STEW BEEF
My mom's spaghetti sauce..... I KNOW it sounds totally odd, but I swear, it is unbelievably delicious! Simple to make using a pressure cooker and is spicy-hot. Enjoy served over thick spaghetti (al dente) with a green salad and a nice glass of wine (although she would probably prefer coffee!)
Provided by hollyfrolly
Categories Meat
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Season beef with salt and pepper.
- Over high flame, heat olive oil in pressure cooker.
- Brown beef on all sides- about 5 minutes.
- Add garlic and saute for about 30 seconds.
- Cover beef with enough water to submerge.
- Cook beef in pressure cooker with lid on, on high heat for 20 minutes. (Continuously, carefully "shake" cooker over flame to be sure beef does not stick to bottom of pan.).
- Reduce heat to medium-low and continue to cook for additional 15 minutes.
- Allow cooker to cool (follow your cooker's manual- mine says to run under cold water to release bobber.).
- Release lid and stir.
- Drain about 1/2 liquid from cooker- use a baster.
- Add tomatoes, mushrooms, wine, Serrano chilies and spaghetti sauce seasoning.
- Place lid on cooker and cook on medium heat for 25 minutes. Lower heat to medium-low low and cook for additional 20 minutes.
- Cool and remove lid.
- Remove Serrano from sauce (if desired) and serve on top of thick spaghetti noodles.
Nutrition Facts : Calories 276.6, Fat 18.3, SaturatedFat 6.3, Cholesterol 59, Sodium 567.6, Carbohydrate 9.6, Fiber 1.4, Sugar 4.1, Protein 17.8
ITALIAN SPAGHETTI SAUCE WITH MEATBALLS, SAUSAGE AND STEW BEEF
My mother-in-law has a life-long friend named Rosie, a dear Italian woman, who shared with us her family recipe for a hearty spaghetti sauce. I usually omit the ribs, as I'm not that much of a carnivore! Oftentimes I just make the meatballs with the sauce. No need to fry or bake the meatballs, add just add carefully to the hot sauce, then simmer.
Provided by wirkwoman1
Categories Meat
Time 3h5m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Pour oil into skillet. Cook stew beef, sausages and ribs until brown.
- Add onion and continue to cook until the onions turn golden brown.
- Remove all meats except for the beef and put them in a dish and cover to keep warm. Add beef, onions, tomato paste, water, and spices, to a heavy bottomed dutch oven, mixing well.
- Cover and cook 1½ hours. Return meats to pan and cook an additional ¾ hours.
- Add warm water to the dry bread. Squeeze out 2 handfuls and put into large bowl.
- Add hamburg, eggs, Romano cheese, garlic salt and pepper.
- Mix all of the Meatball's ingredients together. Shape into meatballs and add to sauce 25 minutes before the sauce is done. Watch carefully for burning.
Nutrition Facts : Calories 457.2, Fat 28.9, SaturatedFat 11, Cholesterol 136.7, Sodium 1853.4, Carbohydrate 19.7, Fiber 2.6, Sugar 6, Protein 29.5
BEEF SPAGHETTI SAUCE
Need to feed a group? This easy sauce requires just minutes of preparation and simmers 'til supper time. It's shared by Kimberly Rockwell of Charlotte, North Carolina.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan coated with cooking spray, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the mushrooms; cook and stir for 2 minutes. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
Nutrition Facts : Calories 163 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 516mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
THE BEST BEEF STEW
Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 19
Steps:
- In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.
Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
SPICY BEEF VEGETABLE STEW
This zesty ground beef and vegetable soup is flavorful and fast to fix. It makes a complete meal when served with warm cornbread, sourdough bread or French bread if you enjoy a supper with a side. -Lynnette Davis, Tullahoma, Tennessee
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 8 servings (3 quarts).
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-10 minutes, breaking meat into crumbles; drain. , Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender.
Nutrition Facts : Calories 177 calories, Fat 5g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 675mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
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