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 VEGETABLE STEW
This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.
Provided by Marianne
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
- Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
- Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
- Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g
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
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
NO TOMATO BEEF STEW
So many of the beef stew recipes out there have tomato ... but I am with a man who is allergic to citric acid. I've tried a few recipes, this is the resulting amalgamation based on my cooking experiences
Provided by MummaKat
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place flour in a plastic bag, add a few pieces of beef at a time shaking well to coat.
- Heat 1 Tbsp oil in a large sauce pan. Add onions, and cook until softened, about 5 minutes. Add garlic and cook another 30 seconds. Transfer to a large stew pot.
- Heat 2 Tbsp oil in sauce pan. Add meat and brown well. Transfer to stew pot.
- Add beef broth (and beer if using), basil and thyme. Bring all to a boil, reduce heat, cover and simmer for 1 1/2 hours, or until meat is tender.
- Add 3 more cups beef broth. Add potatoes, carrots and celery, cover pot, and simmer for about 30 minutes, or until potatoes are tender.
- Add peas and simmer 15 minutes more.
- Add salt and pepper to taste. You won't need much salt, as the broth has plenty.
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