SAVORY VEGETABLE BEEF STEW
This is by far the best vegetable beef stew that I have ever made. My grandmother gave me the recipe. My husband, who is a very picky eater, loves this recipe more than anything else I make.
Provided by JAIME5025
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h
Yield 12
Number Of Ingredients 18
Steps:
- Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
- Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
- Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.
Nutrition Facts : Calories 342 calories, Carbohydrate 23.7 g, Cholesterol 62.7 mg, Fat 17.5 g, Fiber 3.7 g, Protein 21.8 g, SaturatedFat 6.5 g, Sodium 679.7 mg, Sugar 4.9 g
BEEF STEW
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
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
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
SLOW-COOKER BEEF AND TOMATO STEW
Nothing hits the spot on a chilly winter night like a hearty bowl of stew. Boost the feel-good factor with this lighter version.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium. Add onion, carrots, and celery and cook, stirring frequently, until vegetables are softened, 10 minutes. Transfer mixture to a 5-to-6-quart slow cooker and add beef, tomatoes, broth, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Cover and cook on high, 6 hours, stirring occasionally. To serve, divide brown rice and stew among 6 bowls and top with yogurt and parsley.
Nutrition Facts : Calories 486 g, Fat 19 g, Fiber 7 g, Protein 32 g, SaturatedFat 7 g
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 AND TOMATO STEW
This is a good recipe for using up overripe tomatoes that are too soft for a salad.
Categories Casseroles and Stews One-pot recipes What should you be cooking in September?
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- First trim the meat, then cut into 2.5-4cm cubes. Heat the oil in a flameproof casserole and fry the meat over a fairly high heat until the cubes are nicely browned. Now add the chopped onions and garlic to the pan, turn the heat down a bit and continue to cook for a further 10 minutes, or until the onions are softened. Next add the tomatoes to the casserole with the Herbes de Provence and some seasoning. Stir well, cover the casserole and transfer to the oven to cook slowly for about 2-2½ hours, or until the meat is tender. Then taste and sprinkle in the sugar, and additional seasoning if necessary. This is delicious served with buttered noodles.
TOMATO-BEEF STEW
Use leftovers from our Spiced Steak Kebabs to make this hearty soup.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 11
Steps:
- Remove beef and vegetables from kebabs. Halve beef pieces and mushrooms and add beef and vegetables to a large heavy pot, along with carrots, potato, and garlic; toss with flour. Add tomato, tomato paste, bay leaves, and water; season with salt and pepper. Bring mixture to a boil over high; cover, reduce to low, and simmer rapidly until meat is tender, about 40 minutes. Discard bay leaves. Season to taste with salt and pepper and serve topped with parsley.
Nutrition Facts : Calories 367 g, Fat 17 g, Fiber 4 g, Protein 24 g, SaturatedFat 4 g
GREEK STYLE BEEF STEW IN A TOMATO SAUCE (MOSHARI KOKKINISTO)
Tender and juicy Moshari kokkinisto with the aromas and blends of cinnamon, clove and fresh tomatoes! A delicious and easy recipe for Greek beef stew, perfect for a Sunday family dinner!
Provided by Eli K. Giannopoulos
Categories Main
Time 2h
Number Of Ingredients 13
Steps:
- To prepare the reddened Greek beef stew, start by cutting the beef into pieces, approx. 100g/ 3.5 ounces each one. Wash thoroughly the beef and wipe with some paper towel. It is important to dry the meat well, in order to be nicely browned.
- Heat a large, deep pot to high heat. After the pan is heated, pour in the oil along with the beef. Brown the pieces of beef on one side, without stirring and then brown them on the other side. Try not to overcrowd the bottom of the pan. Browning the beef is very important, when cooking a Greek beef stew, as it helps the meat remain juicy and tender.
- Use a slotted spoon to remove the pieces of meat from the pot and place them on a plate.
- To prepare the sauce for the Greek beef stew, add into the pot the chopped onions and turn the heat down. Sauté for 3 minutes, until softened. Stir in the garlic and saute for 1 more minute. Pour in the red wine, turn the heat up and cook for 2 minutes, until it evaporates. Add the chopped tomatoes, the tomato paste (dissolved in a teacup of warm water), the cinnamon stick, the cloves, a pinch of sugar and salt and pepper.
- As soon as the sauce comes to the boil, add the beef and enough hot water to cover the 2/3 of the meat. When the sauce starts to bubble a lot, turn the heat down and half-cover with the lid (the sauce still has to bubble a little bit). Cook to medium-low heat, for about 1 1/2 hour, until the meat is tender and the sauce thickens, stirring occasionally.
- If the meat is tender and cooked, but the sauce is not thick enough, remove the pieces of meat with a slotted spoon and boil the sauce alone to high heat, until it thickens. On the other hand, if the sauce becomes thick, before the meat is done, then add some warm water.
- When done, boil the spaghetti into another pot, according to package instructions; drain and place in the pot, along with the sauce and the meat. Stir with a wooden spoon.
- Serve the Greek beef stew with a drizzle of olive oil, sprinkle some grated cheese and enjoy over a glass of red wine.
TOMATO-BASED BEEF STEW
This is a full-flavor rich tomato-based stew that is even better the next day! The amount of broth really does not have to be exact you can add in more or a little less, I also add in 2 seeded and finely chopped jalapeno peppers and a couple tablespoons of recipe#186029 for added heat and flavor, if you like spice you might want to add it it but that is optional. The flour/water mixture is only optional, add it in for a thicker texture or omit for a thinner stew. Feel free to add in other veggies also parsnips and turnips are good to add in! For meatball stew, use your own favorite meatball recipe or use recipe#69173 made into tiny meatballs and then browned firstly in place of the cubed beef then serve the sauce and meatballs over cooked spaghetti or pasta of choice.
Provided by Kittencalrecipezazz
Categories Stew
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 26
Steps:
- In a shallow bowl mix the flour with salt and black pepper; add in beef cubes and coat in the flour mixture, shaking off ANY excess flour before adding to the oil (this is important or you will get small lumps of flour in the stew if you do not shake off the excess flour, just coat very lightly).
- Heat oil in a large Dutch oven or heavy pot over medium heat; the beef cubes in batches and browned well on all sides (the cubes must be well browned, this will take some time to brown well so have patience!).
- To the same pot with the beef add in the onions, celery, thyme and chili flakes (add in more oil if needed) saute stirring with a wooden spoon for about 4-5 minutes adding in the garlic the last few minutes.
- Add in the tomato paste and bay leaves; cook stirring with a wooden spoon for 2 minutes.
- Add in the wine, stir for about 1 minute to deglaze the pot scraping up any browned bits with a wooden spoon.
- Add in the Worcestershire sauce, beef broth, consomme, crushed tomatoes, bouillon powder (or browning sauce if using) bring to a boil stirring over medium heat.
- Reduce the heat and and simmer uncovered over medium-low heat for about 1-1/2 hours or until the meat is tender but not overdone (the beef will become stringy and tough if overcooked).
- When the beef is cooked remove to a bowl with slotted spoon.
- Add in the cubed potatoes, carrots and frozen peas; cook until the veggies are just fork-tender.
- Season with salt and lots black pepper to taste and add in the sugar (if using, the sugar will reduce the acid taste to the stew, it is only optional).
- At this point you can add in the flour water mixture to the simmering stew; cook until desired thickness adding in more flour/water mixture to create desired thickness).
- Add in the cooked beef back to the pot; stir and cook until heated through.
- Serve the stew on cooked pasta if desired and top with grated parmesan cheese.
- Delicious!
Nutrition Facts : Calories 269.3, Fat 7.7, SaturatedFat 1.1, Sodium 1161.2, Carbohydrate 40.8, Fiber 6.5, Sugar 6.2, Protein 9
SLOW COOKER BEEF STEW
The weather is finally feeling like fall around here and this girl couldn't be happier. I find myself looking forward to the cooler days.The cooler weather also...
Provided by Pallet and Pantry
Time 8h30m
Yield 8
Number Of Ingredients 17
Steps:
- Place flour, salt, and pepper in a small bowl. Mix until combined.
- Add 2 Tablespoons of the olive oil and butter to a large saute pan.
- Dredge beef chunks in the flour mixture and place them into the saute pan. (Works best to do this in batches). Brown on both sides. Remove and place each batch in the slow cooker.
- When beef is completely done, add the remaining 1 Tablespoon of olive oil to the pan. Add onions and saute for 2 minutes. Add in the garlic. Saute for 30 seconds. Add diced tomatoes and tomato paste. Pour in one cup of the beef broth and deglaze the pan by scraping with a wooden spoon. Allow to simmer while you cut the remaining veggies.
- Place chopped potatoes, celery, and carrots into the slow-cooker with the beef. Pour the contents of the saute pan. Add the remaining beef broth, thyme, rosemary, and bay leaves into the slow-cooker
- Cook on low for 7-8 hours, or until vegetables are tender.
TOMATO-BASED BEEF STEW
Growing up, I didn't know there was any other kind of beef stew than this. When I moved out, someone said they were making "beef stew"... little did I know! I absolutely had to call my mom to get the "real" one :-)
Provided by CandyTX
Categories Stew
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Braise beef in vegetable oil.
- Mix everything together, adding water to thin if needed.
- Simmer for about an hour or until potatoes and beef are done.
- Serve over rice or crackers.
- Note: This can also be done in the crockpot, just cook all day on low.
Nutrition Facts : Calories 634.8, Fat 31.9, SaturatedFat 12, Cholesterol 118, Sodium 397.6, Carbohydrate 53.3, Fiber 7.3, Sugar 9.3, Protein 36.6
VEGETABLES AND TOMATOES BEEF STEW
Steps:
- Gather the ingredients.
- In a large bowl, mix the beef with the flour, salt, and pepper. Toss until well coated.
- In a large Dutch oven or saucepan, heat the olive oil over medium heat. Add the seasoned beef and cook, stirring, until browned.
- Add the onion and celery and continue cooking until the onion is soft and fragrant.
- Add the garlic, tomatoes, red wine, and beef broth. Bring to a boil. Reduce the heat, cover, and simmer for 1 1/2 hours.
- Once the cooking time is up, add the pepper, thyme, potatoes, carrots, and rutabaga or turnip, if using. Cover the stew and simmer for 35 to 45 minutes longer, or until all vegetables are tender.
- In a small bowl, mix the flour and cold water.
- Add the flour thickener to the pot and stir well. Continue cooking until the sauce has thickened, for about 10 minutes. Transfer to serving bowls and garnish with parsley, if desired.
Nutrition Facts : Calories 463 kcal, Carbohydrate 21 g, Cholesterol 150 mg, Fiber 3 g, Protein 53 g, SaturatedFat 5 g, Sodium 672 mg, Sugar 4 g, Fat 18 g, ServingSize 6 servings, UnsaturatedFat 0 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
More about "tomato based beef stew food"
BEEF STEW WITH TOMATO SAUCE - MORE THAN MEAT AND …
From morethanmeatandpotatoes.com
4.6/5 (5)Total Time 1 hr 5 minsCategory Dinner RecipesCalories 260 per serving
- Place a large stockpot over medium heat, and add the oil. Allow the oil to heat for about 30 to 45 seconds. In the meantime, toss the stew meat with thyme, rosemary, salt, and pepper. Add the stew meat to the pot.
- Brown the meat for 1 to 2 minutes on each side. Sprinkle with flour, then stir. Reduce the heat to low, then add the potatoes, carrots, onion, celery, mushrooms, and salt. Cook the ingredients for 3 to 4 minutes while stirring.
- Add the beef broth, tomato sauce, and bay leaves. Stir to combine, and bring the liquid to a simmer. Allow the stew to simmer for 30 to 35 minutes or until the potatoes are tender. Taste, and season with additional salt and pepper if needed.
HEARTY TOMATO BEEF STEW - PLATING PIXELS
From platingpixels.com
5/5 (1)Total Time 27 minsCategory SoupCalories 302 per serving
- Pour entire cans of diced tomatoes, beans and chicken stock into a large pot or Dutch oven. Heat over medium heat to a low boil, then reduce to low simmer.
- Meanwhile: Heat olive oil to medium-high heat in a skillet or large pan. Add onions and garlic. Cook 3-4 minutes, stirring occasionally, until fragrant. Add ground beef. Stir and break up meat as it cooks, for 5-7 minutes, or until just browned. Stir in carrots, celery, salt, pepper and fennel seeds. Cook 4-6 minutes more until vegetables are slightly softened and meat is cooked through.
- Pour beef and vegetables into pot of liquid. Stir in spinach and basil. Simmer uncovered for 5-20 minutes to let flavors meld together. The veggies soften and the broth thickens up as it cooks longer. Add more salt and pepper to taste if desired.
BEEF STEW WITH FRESH TOMATOES - BEEF - RECIPES - FEAST FOR ...
From feastforfreedom.com
Servings 4-6Total Time 3 hrs 10 minsCategory Main Dishes-Beef
HEARTY GREEK BEEF STEW IN TOMATO ... - REAL GREEK RECIPES
From realgreekrecipes.com
4.4/5 (24)Total Time 2 hrs 15 minsServings 6Calories 585 per serving
10 BEST VEGETABLE BEEF STEW WITH TOMATO JUICE RECIPES - …
From yummly.com
HEARTY BEEF AND TOMATO STEW RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Calories 329 per servingServings 8
- Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes or until browned, stirring frequently. Remove beef from pan, reserving 1 tablespoon of drippings in pan. Add onion and garlic to pan; sauté 2 minutes or until onion begins to brown. Add tomato paste; cook 1 minute, stirring frequently. Add broth; bring to a boil. Return meat to pan. Add potato and next 7 ingredients (through bay leaf); bring to a simmer. Cover and cook 1 hour and 15 minutes or until vegetables are tender, stirring occasionally. Discard rosemary and bay leaf. Stir in salt and pepper. Top with parsley.
HAWAIIAN BEEF STEW RECIPE | FOOD | HAWAII TRAVEL WITH KIDS
From hawaiitravelwithkids.com
Reviews 1Calories 352 per servingCategory Hawaii Recipes
FLORENTINE TOMATO - BASED BEEF STEW (STRACOTTO ALLA ...
From gigiimporting.com
Cuisine ItalianLocation 35 Armthorpe Road, Brampton, L6T 5M4Category PrimoPhone (905) 789-9966
TOMATO BASED BEEF STEW RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
5/5 Total Time 2 hrs 5 minsServings 8Calories 269 per serving
EASY TOMATO BEEF STEW RECIPE - BREAD BOOZE BACON
From breadboozebacon.com
4.2/5 (5)Total Time 1 hr 30 minsCategory Main DishCalories 389 per serving
EASY DUTCH OVEN BEEF STEW - MOM'S DINNER
From momsdinner.net
5/5 (7)Category DinnerCuisine AmericanTotal Time 5 hrs 15 mins
MOMS BEEF AND TOMATO CROCK POT STEW - RECIPE | COOKS.COM
From cooks.com
5/5 (8)
HEARTY BEEF STEW - PLOWING THROUGH LIFE
From plowingthroughlife.com
Cuisine AmericanTotal Time 5 hrs 20 minsCategory Main CourseCalories 258 per serving
BEEF STEW & WINE PAIRING - (WITH REASONS!)
From drinkandpair.com
TOMATO BASED BEEF STEW - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
10 BEST BEEF STEW WITH CANNED TOMATOES RECIPES - YUMMLY
From yummly.co.uk
10 BEST BEEF STEW WITH TOMATO SOUP RECIPES | YUMMLY
WHY ARE MOST BEEF CASSEROLE/STEW RECIPES TOMATO BASED ...
From reddit.com
TOMATO BASED BEEF STEW - RECIPES | COOKS.COM
From cooks.com
TOMATO BASED BEEF STEW SOUP - COOKEATSHARE
From cookeatshare.com
TOMATO SAUCE BASED BEEF STEW - ALL INFORMATION ABOUT ...
From therecipes.info
BEEF STEW WITH TOMATO JUICE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
FILIPINO BEEF CALDERETA - URBAN BLISS LIFE
From urbanblisslife.com
SPICY BEEF WITH PEANUT STEW WITH BROWN SUGAR, SCOTCH ...
From more.ctv.ca
TOMATO LESS BEEF STEW RECIPES
From tfrecipes.com
THE BEST BEEF STEW RECIPE - FOOD NEWS
From foodnewsnews.com
BEEF TOMATO STEW RECIPES
From tfrecipes.com
TOMATO-BASED BEEF STEW RECIPE - FOOD NEWS
From foodnewsnews.com
25 FABULOUS TOMATO RECIPES - IMMACULATE BITES
From africanbites.com
TOMATO BASED BEEF STEW - COOKEATSHARE
From cookeatshare.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