SWEET AND SOUR STEW...FOR TWO
I adapted this recipe from a now out of print Sunset cookbook, Cooking for Two. I used to buy it and a good chef's knife as a bridal shower present years ago for every wedding. This makes a generous two servings, and can be easily increased.
Provided by duonyte
Categories Stew
Time 2h30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, 1/2 teaspoons salt, and pepper. Dredge meat pieces in flour, shaking off excess.
- In a deep 3 to 4 quart pan, melt butter over medium-high heat; add meat and brown well on all sides. Do in batches if necessary. Drain off and discard excess fat.
- Return meat to pan with any accumulated juices. Combine catsup, brown sugar, vinegar, Worcestershire, water and remaining 1/2 teaspoons salt; add to meat. Add onion and simmer, covered, for 1 hour and 15 minutes, stirring once or twice. Check liquid level and add water, as needed.
- Add carrots and cook for about 40 minutes longer or until meat and vegetables are fork tender. Check liquid level and add water, as needed. Sprinkle with parsley and serve.
- Note: You can use olive oil instead of or with the butter. Balsamic vinegar is an OK sub for the wine vinegar, but the wine vinegar gives a better "sour". I often will cut up a medium onion into wedges instead of using boiling onions.
Nutrition Facts : Calories 610, Fat 21.2, SaturatedFat 9.9, Cholesterol 170.3, Sodium 1245.8, Carbohydrate 54.5, Fiber 5.9, Sugar 33, Protein 50.3
CROCK POT BEEF STEW FOR TWO
This Crock Pot Beef Stew recipe is plump full of onions, carrots, potatoes, celery, garlic and tender beef stew meat all nested together in a red wine reduction sauce with just a small kick of spice.
Provided by Beth Pierce
Categories Beef
Time 7h15m
Number Of Ingredients 17
Steps:
- 1. In large Ziploc bag combine flour, pepper, salt and garlic powder. Add stew meat and shake to coat. Heat 1 tablespoon vegetable oil in large skillet over medium heat. Add coated stew meat and cook to brown all sides. Remove from heat and add to crock pot.
- 2. Heat 1-2 more tablespoons vegetable oil in same skillet over medium heat. Add onion and cook until lightly browned on the edges; approximately 4-5 minutes. Add garlic and cook for additional 1 minute; stirring constantly. Add to crock pot on top of beef.
- 3. Using same skillet add wine over medium low heat working to loosen browned bits on the bottom of the skillet. Reduce the wine by 1/2 while continuing to stir. Add Worcestershire sauce. beef broth, Cajun seasoning, cumin and bay leaf, Simmer for 5 minutes.
- 4. Pour wine/broth mixture over beef and onions in the crock pot.
- 5. Cook on low for 8-10 hours or high for 4-5 hours adding carrots, potatoes and celery halfway through the cooking process. Cook just until meat and vegetables are tender. Remove bay leaf.
SWEET AND SAVORY BEEF STEW FOR TWO
Modified from EatingWell: September/October 2008. This beef stew for two replicates the flavors in tzimmes, a sweet stew traditionally served at Rosh Hashanah to start the New Year. This version gets natural sweetness from dried fruit and butternut squash.
Provided by KerfuffleUponWincle
Categories One Dish Meal
Time 2h8m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 1/2 teaspoons oil in a large ovenproof saucepan over medium heat. Add beef and cook until browned on all sides, 6 to 8 minutes. Transfer to a plate.
- Reduce heat to medium-low, add the remaining 1 teaspoon oil and sliced onion to the pan; cook, stirring often, for 1 minute.
- Stir in thyme, sage, salt and pepper; cook for 30 seconds.
- Return the beef to the pan and sprinkle with flour. Cook, stirring often, until the flour browns, about 3 minutes.
- Preheat oven to 350°F.
- Pour in broth; scrape up any browned bits from the bottom of the pan. Continue cooking until the liquid bubbles and thickens slightly, about 2 minutes.
- Stir in squash. Cover the pan, or transfer mixture to an ovenproof casserole dish sprayed with cooking spray, and bake COVERED for 1 hour.
- Stir in dried fruit, cover and continue baking until the meat is tender when pierced with a fork, maybe up to 20-30 minutes more.
- Makes 2 servings, about 1 1/2 cups each.
Nutrition Facts : Calories 153.2, Fat 5.9, SaturatedFat 0.8, Sodium 590, Carbohydrate 26, Fiber 4.4, Sugar 5.3, Protein 2.5
BRIGHT SEAFOOD STEW FOR TWO
4-2 recipes. Weight loss comes with portion control, no doubt. I have decided to take all my favorite recipes that I find out there and adapt them to two, while adding a few additions that make it my own. In this recipe, adapted from https://food52.com/recipes/14754-dad-s-favorite-seafood-stew I have added a hit of lemon, salt and pepper to brighten up the flavor profile a bit, reduced the olive oil a tiny bit to ensure that it isn't too caloric, and as all of these recipes, will scale for 2. Photos to come.
Provided by David Hawkins
Categories Very Low Carbs
Time 27m
Yield 2 , 2 serving(s)
Number Of Ingredients 15
Steps:
- Blanch Roma Tomatoes for about 3 minutes - You can do this using the microwave, or a vegetable steamer ahead of time that is already boiling. Alternatively, use canned San Marzano Tomatoes.
- Prep all seafood by rinsing, and thawing if frozen.
- Heat dutch oven or saucepan on low heat for 3 minutes and add olive oil.
- Saute crushed garlic low heat for about two minutes being careful to not burn or brown excessively.
- Add tomatoes, fish stock, wine. salt, pepper, and lemon juice to the pot, then simmer for about 10 minutes.
- Add seafood and simmer for about 5 minutes until just done. Stir in the parsley and basil and serve immediately.
Nutrition Facts : Calories 384.6, Fat 23.4, SaturatedFat 3.4, Cholesterol 135.8, Sodium 1131.4, Carbohydrate 7.4, Fiber 1.2, Sugar 2, Protein 34.1
CIDER BEEF STEW FOR TWO
This is a downsized recipe for when you have a taste for beef stew but don't want to eat it for days. This stew is also a little different because it has a little sweetness and a little tang to it.
Provided by Laura O.
Categories Stew
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine flour, salt, and pepper.
- Add beef and toss to coat.
- In a large saucepan or dutch oven, brown beef in oil.
- Add cider, water, vinegar, and thyme.
- Bring to a boil and then reduce heat and simmer for 1 hour or until meat is tender.
- Add carrots, potato, and onion.
- Return to a boil and then reduce heat and simmer 45 minutes or until vegetables are tender.
MAKE-AHEAD SLOW COOKER BEEF STEW
Served with fresh bread and a salad, this hearty beef stew is a family favorite. It can be made fresh, browning the meat then tossing all the ingredients together in the slow cooker, or it can be prepared ahead of time for freezing and quick assembly for a quick crock pot meal when you need it! I like to make fresh stew, but double the ingredients and freeze the second portion for a quick dose of comfort food mid-week.
Provided by BusySpoons
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h30m
Yield 6
Number Of Ingredients 21
Steps:
- Combine the flour, 1 teaspoon smoked paprika, seasoned salt, and 1/2 teaspoon black pepper in a large, resealable plastic bag. Add the beef, and seal the bag. Shake the bag thoroughly to coat the beef with seasoned flour.
- Heat the olive oil in a large skillet over medium-high heat. Shake the excess seasoning off the beef, then stir the beef into the hot skillet with the onion and mushrooms. Cook and stir until the beef is evenly browned and no longer pink. Drain and discard any excess grease.
- Place the beef mixture into a slow cooker. Place the potatoes, carrots, celery, garlic, Marsala wine, and Worcestershire sauce into the cooker with the beef mixture. Pour the beef broth and tomatoes into the cooker, and stir in the onion soup mix and 1 more teaspoon of smoked paprika. Cook on High for 4 to 6 hours, or on Low for 10 to 12 hours. Season to taste with salt and black pepper.
- For a thicker stew, combine cornstarch and water in a small bowl. Gradually stir the mixture into the stew until thickened.
Nutrition Facts : Calories 467.4 calories, Carbohydrate 43.8 g, Cholesterol 68.6 mg, Fat 20.6 g, Fiber 6.2 g, Protein 25.3 g, SaturatedFat 7.4 g, Sodium 1110.2 mg, Sugar 8.1 g
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- In large Ziploc bag combine flour, pepper, salt and garlic powder. Add stew meat and shake to coat. Heat 1 tablespoon vegetable oil in large skillet over medium heat. Add coated stew meat and cook to brown all sides. Remove from heat and add to crock pot.
- Heat 1-2 more tablespoons vegetable oil in same skillet over medium heat. Add onion and cook until lightly browned on the edges; approximately 4-5 minutes. Add garlic and cook for additional 1 minute; stirring constantly. Add to crock pot on top of beef.
- Using same skillet add wine over medium low heat working to loosen browned bits on the bottom of the skillet. Reduce the wine by 1/2 while continuing to stir. Add Worcestershire sauce. beef broth, Cajun seasoning, cumin and bay leaf, Simmer for 5 minutes.
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