THE BEST BROWNED BEEF STEW EVER
I originally found this recipe at Recipe Goldmine but have added and subtracted after trial and error. The original recipe called for a 10 oz pkg of frozen peas to be added during the last 15 minutes of cooking. I usually add a little rosemary and cayenne. Can add the spices you wish. This is very good!
Provided by Christina Chavez
Categories Stew
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Put flour, salt and pepper in a large ziploc bag.
- Heat oil over medium heat in a large dutch oven.
- Place meat in bag with the flour and shake until well coated.
- Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion.
- Stir until well browned.
- Add finely chopped carrot and next 4 ingredients.
- Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes).
- Add diced potatoes, carrots, and onions, cook for another 45 minutes or until potatoes are tender.
BEST EVER BEEF STEW
A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!
Provided by Chungah Rhee
Categories entree
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.
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.
THE BEST BEEF STEW EVER
This really is the best beef stew I've ever had. Try it and I'll think you'll agree - or I'll eat your leftovers! haha Makes me sound like a used-stew salesman. I've also got a great trick if you're using russets (you know -the cheap potatoes) to make them taste simply wonderful. I haven't tried it with lamb yet, but I believe this stew recipe would be wonderful with lamb! If someone tries it let me know how it turns out.
Provided by MinatheBrat
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil and brown meat well.
- Add garlic and saute lightly and then add wine, beer, broth, tomato paste, sugar, thyme, bay leaves and Worcestershire sauce.
- Bring to a boil. At this step you have a choice. You can dump the contents in a crock-pot to slow-cook for about 5-6 hours before you add the veggies, or you can reduce the heat and simmer for about an hour stirring occasionally -(I've even done this step in a pressure cooker). Either way, this brings us to the next step.
- Melt butter and add onion, potatoes and carrots. Saute until golden. ** If using russet potatoes see my tip at the bottom and then proceed with the sauteing.** If using any additional veggies, you can add this to the saute mix as well.
- Add sauteed veggies to the stew and let slow-cook for another two hours or so, or if cooking this stove-top let simmer for about another 40 minutes.
- Taste for salt and pepper and garnish with the green herbs.
- **Thickening: If you like a thicker pot liquor, then there are a few ways to do this. You can make a flour and butter roux and add it to the stew. Now a roux-thickened liquid must boil to become thick, so if using a crock pot you'll have to remove liquid out of the crock and boil it with the roux to make a thick gravy and then add that back to the crock pot. Another method is to mix some cornstarch in a 1:2 cornstarch to liquid ratio. You could use the pot liquor for the liquid but you would want to cool it off a bit to avoid lumps. Then boil it all before adding it back to the stew. If you're cooking this stove-top you can just add the cornstarch slurry to the pot and then simmer the whole thing. Two other thickening tricks are to add a bit of oatmeal or tapioca to the mix. Oatmeal does add it's own flavor and texture if you've got thick cut oats, the quick-cook oats will completely dissolve. Instant tapioca pearls dissolve away and about 1.5 tablespoons should do it.
- **Tip for Russet Potatoes**.
- 1/3 c water.
- 1 T. sea salt.
- Peel and chop potatoes. Dissolve the salt in the water and pour over the potatoes in a microwave-safe dish. Microwave, covered, on high for six minutes. This is not intended to cook the potatoes, but they are now ready to use in your recipe. This process really changes the texture and flavor of the potatoes from same-old, same-old into WOW!
Nutrition Facts : Calories 539, Fat 18, SaturatedFat 5.9, Cholesterol 70.7, Sodium 1161.1, Carbohydrate 55.9, Fiber 7.3, Sugar 9, Protein 29.4
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
More about "the best browned beef stew ever food"
BEEF: BEEF RECIPES - THE VERY BEST BEEF COOKBOOK (BEEF ...
From amazon.ca
Reviews 1Format Kindle EditionAuthor Sarah J Murphy
BEEF STEW-THE BEST EVER! - ALI IN THE VALLEY
From aliinthevalley.com
BEST EVER SLOW COOKER BEEF STEW | THE RECIPE CRITIC
From therecipecritic.com
HOW TO BROWN BEEF FOR A STEW | CANADIAN LIVING
From canadianliving.com
THE BEST BEEF STEW - THE BAKERMAMA
From thebakermama.com
BEST EVER ONE POT BEEF STEW - THE BUSY BAKER
From thebusybaker.ca
BEST EVER ONE POT BEEF STEW - THE COUNTRY COOK
From thecountrycook.net
BEST EASY BEEF STEW RECIPES - THERESCIPES.INFO
From therecipes.info
THE BEST SLOW COOKER BEEF STEW EVER
From 10cookings.com
THE BEST BEEF STEW EVER - SISINAD.COM
From sisinad.com
THE BEST BROWNED BEEF STEW EVER - MEALPLANNERPRO.COM
From mealplannerpro.com
WHAT WINE GOES WITH THE BEST BROWNED BEEF STEW EVER RECIPE ...
From delipair.com
BEST EVER BEEF STEW CROCKPOT RECIPES - THERESCIPES.INFO
From therecipes.info
10 BEST BROWN GRAVY BEEF STEW RECIPES | YUMMLY
From yummly.com
4 WELL RECIPES | THE BEST BROWNED BEEF STEW | BROWN STEW ...
From pinterest.ca
THE BEST BROWNED BEEF STEW EVER - CREATE THE MOST AMAZING ...
From recipeshappy.com
THE BEST BROWNED BEEF STEW EVER RECIPE | WOV APP
From wov.app
THE BEST BEEF STEW RECIPE YOUR MOUTH HAS EVER TASTED ...
From foodnewsnews.com
THE BEST BROWNED BEEF STEW EVER | FOOD.COM | RECIPE | BEEF ...
FRENCH STEW RECIPES - THERESCIPES.INFO
From therecipes.info
BEST TRADITIONAL BEEF STEW RECIPE - FOOD.COM | RECIPE ...
From pinterest.com
THE BEST BROWNED BEEF STEW EVER - PLAIN.RECIPES
From plain.recipes
OUR 15 BEST STEW RECIPES OF ALL TIME ARE THE PERFECT ...
From allrecipes.com
STEW SCIENCE: WHAT'S THE BEST WAY TO BROWN BEEF?
From seriouseats.com
HERE'S HOW TO BROW STEW MEAT EASIER AND FASTER - KITCHN
From thekitchn.com
OLD FASHIONED BEEF STEW - THE DARING GOURMET
From daringgourmet.com
THE BEST BROWNED BEEF STEW EVER - ALL INFORMATION ABOUT ...
From therecipes.info
BEST SLOW COOKER BEEF STEW RECIPES EVER - FOOD NEWS
From foodnewsnews.com
BISQUICK BEEF RECIPES - THERESCIPES.INFO
From therecipes.info
FRENCH BEEF STEW RECIPE - THE BEST STEW EVER! - AN OREGON ...
From anoregoncottage.com
THE BEST BEEF STEW RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
THE BEST BROWNED BEEF STEW -- --EVER
From bigoven.com
BEEF STEW - THE BEST RECIPE I'VE EVER TASTED BY FAR
From fifteenspatulas.com
THE COZIEST BEEF STEW RECIPE [2022] (BEST-EVER)
From beefsteakveg.com
HOW TO MAKE THE BEST BEEF STEW YOU'VE EVER HAD I RECIPE ...
From tasteofhome.com
WORLD'S BEST SAVORY BEEF STEW RECIPES | ALLRECIPES
From allrecipes.com
SLOW COOKER BEEF STEW - DAMN DELICIOUS
From damndelicious.net
BISQUICK AND BEEF RECIPES - THERESCIPES.INFO
From therecipes.info
THE BEST CROCKPOT BEEF STEW - COOKING ON THE RANCH
From highlandsranchfoodie.com
THE BEST BEEF STEW EVER - CONTEJO.COM
From contejo.com
12 BEST RECIPES USING STEW BEEF CUBES (EASY BEEF STEW MEAT ...
From aspectacledowl.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love