MOM'S BASIC VEGETABLE BEEF STEW
This basic recipe uses simple and often used ingredients. It can be spiced up any way, but our spices we have found bring out the best flavor and they are the key to this recipe. Ground pork or ground lamb can be substituted for ground beef. It can also be cooked on the stovetop, which we do, or slow cooker. Eat as a stew or serve over rice, crushed chips or crackers, or cornbread.
Provided by PJandAngie
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Pour in enough olive oil into a large stockpot to coat the bottom; add 1 onion, carrots, garlic, red pepper flakes, Greek seasoning, rosemary, thyme, basil, Italian seasoning, bay leaf, salt, and pepper. Cook and stir onion mixture over medium heat until onion is softened and lightly browned, about 15 minutes.
- Pour diced tomatoes over onion mixture; add ground beef, breaking apart with a wooden spoon and stir. Bring liquid to a boil and cook until ground beef is cooked through and carrots are tender, about 10 minutes.
- Stir potatoes, remaining onion, and celery into tomato mixture and cook until potatoes are tender, 15 to 20 minutes. Remove stockpot from heat and let sit, 20 to 30 minutes.
Nutrition Facts : Calories 278.7 calories, Carbohydrate 31.3 g, Cholesterol 34.8 mg, Fat 10.8 g, Fiber 5.4 g, Protein 13.5 g, SaturatedFat 3.8 g, Sodium 279.2 mg, Sugar 7.6 g
BEEF STEW WITH ROOT VEGETABLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h15m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
- Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
- If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
- To finish, add the parsley and stir through the stew.
HEARTY BEEF VEGETABLE STEW
I received this wonderful recipe from a co-worker. It's awesome! It is a hit with everyone, including our two young children. And it's good for you, too. -Angela Nelson of Ruther Glen, Virginia
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, brown meat in oil over medium heat. Meanwhile, place the potatoes, carrots, onion and celery in a 5-qt. slow cooker., Drain meat; add to slow cooker. Combine the tomatoes, tapioca, basil, sugar, salt and pepper; pour over the top. , Cover and cook on high for 5-6 hours or until meat and vegetables are tender.
Nutrition Facts : Calories 380 calories, Fat 8g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 458mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 7g fiber), Protein 31g protein. Diabetic Exchanges
BEEF & VEGETABLE CASSEROLE
A traditional braised beef stew with thick, rich gravy - an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish
Provided by Sarah Cook
Categories Dinner, Main course
Time 4h5m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3 and put the kettle on.
- Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
- Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn't look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
- Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
- Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins - 1hr more until the meat is really tender and the sauce is thickened.
- Garnish with the picked leaves of the remaining thyme sprig.
Nutrition Facts : Calories 483 calories, Fat 32.6 grams fat, SaturatedFat 13.4 grams saturated fat, Carbohydrate 14.3 grams carbohydrates, Sugar 7.4 grams sugar, Fiber 2.3 grams fiber, Protein 33.7 grams protein, Sodium 1.6 milligram of sodium
BEEF STEW WITH WINTER VEGETABLES
Buying a large piece of beef chuck and portioning it at home instead of buying cubed stew meat is a great way to infuse more flavor in to this hearty meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 4h
Number Of Ingredients 13
Steps:
- In a large bowl, toss beef with flour; season with salt and pepper. In a large (at least 7-quart) Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Working in two batches, shake off excess flour, and sear beef on all sides until browned, 8 to 10 minutes (use more oil for second batch, if needed). Transfer beef to a plate, and set aside (reserve pot).
- Add onion, celery, and garlic to pot; cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomato paste, and cook, stirring, until slightly darkened, 1 to 2 minutes. Add wine, and cook, scraping up browned bits from bottom of pot, until liquid is reduced by half, 2 to 3 minutes.
- Return browned beef to pot. Stir in tomatoes, thyme, bay leaves, and 8 cups water. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, stirring occasionally, 2 hours. (If liquid reduces too quickly, add a little more water.)
- With tongs or a slotted spoon, transfer beef to a large bowl. Pass remaining contents of pot through a fine-mesh sieve into another bowl; discard solids. Return beef and strained liquid to pot; stir in winter vegetables. Simmer over medium-low, partially covered, until beef and vegetables are fork-tender, 1 to 1 1/2 hours more, stirring occasionally.
VEGETABLE BEEF STEW
Make and share this Vegetable Beef Stew recipe from Food.com.
Provided by Paulcm
Categories Stew
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a Dutch oven, brown beef in oil; drain.
- Add water, onion, celery, carrots, potatoes and bouillon.
- Bring to a boil.
- Simmer for 25-30 Minutes or until veg, are tender.
- Bring to a boil.
- Combine flour and water until smooth; add to beef mixture.
- Cook and stir for 2 minutes or until thickened and bubbly.
Nutrition Facts : Calories 332.5, Fat 12.9, SaturatedFat 3.9, Cholesterol 70.5, Sodium 447.6, Carbohydrate 26.6, Fiber 3.8, Sugar 3.5, Protein 26.6
VEGETABLE BEEF STEW
Steps:
- Gather the ingredients.
- Cut the beef into small, bite-sized cubes.
- Heat the vegetable oil in a Dutch oven or large kettle; add the beef, seasoned salt, and chopped onions and mix to combine.
- Cook over medium heat, turning frequently, for about 10 to 15 minutes, until the meat is browned on all sides and the chopped onions are tender. Drain off excess fat if necessary.
- Add the beef broth and some hot water to the pot until the liquid level is about 1 inch above the beef.
- Cover, reduce the heat to low, and simmer for 1 1/2 to 2 hours, or until the meat is tender.
- Add the potatoes, carrots, and celery.
- Cover and continue to cook, stirring occasionally, for 20 to 30 minutes longer, until the vegetables are tender.
- To thicken the stew, combine the flour with the cold water in a measuring cup or small bowl; stir until smooth. Gently stir the flour mixture into the pot a little at a time, using as much as needed to make the stew as thick as you like.
- Add pepper and taste for seasonings, adding salt if necessary.
- Serve and enjoy.
Nutrition Facts : Calories 132 kcal, Carbohydrate 21 g, Cholesterol 11 mg, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, Sodium 319 mg, Sugar 4 g, Fat 3 g, ServingSize 8 servings, UnsaturatedFat 0 g
VEGETABLE BEEF STEW MORPH
Provided by Food Network
Time 22m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large soup pot, heat olive oil over medium high heat, add stew meat, and cook until browned on all sides, about 3 to 5 minutes. Add leftover potatoes and tomatoes, chicken stock, green beans and corn. Cook until vegetables are done, about 6 to 8 minutes. Taste and adjust seasonings. Serve immediately.
Nutrition Facts : Calories 388 calorie, Fat 20.8 grams, SaturatedFat 6.9 grams, Carbohydrate 37 grams, Fiber 8.5 grams, Protein 18 grams
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
WINTER VEGETABLE BEEF STEW
Make the perfect Winter Vegetable Beef Stew! With step-by-step how-to photos, you can see the perfection of this Winter Vegetable Beef Stew for yourself.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 8 servings, 1-1/4 cups each
Number Of Ingredients 9
Steps:
- Pour dressing over stew meat in resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. to marinate.
- Cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Use slotted spoon to remove bacon from pan, reserving drippings in pan; drain bacon on paper towels.
- Add mushrooms and onions to reserved drippings; cook on medium-high heat 10 min. or until tender, stirring occasionally. Remove stew meat from marinade; add to saucepan with carrots, potatoes, tomatoes, broth and bacon. Discard bag and marinade.
- Bring stew to boil, stirring occasionally; cover. Simmer on low heat 1-1/2 hours or until beef is done and stew is thickened, stirring occasionally and uncovering for the last 15 min.
Nutrition Facts : Calories 430, Fat 26 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 75 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g
VEGETABLE, BEEF, AND BARLEY STEW
Start simmering this robust fall stew in the morning, and its irresistible flavors will greet you at dinner time. Some slow cookers have a stovetop-safe insert, so you can do all the cooking in one pot. If yours does not, use a skillet and then transfer the ingredients to the slow cooker.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 4h20m
Number Of Ingredients 9
Steps:
- In a large skillet, heat 1 tablespoon oil over medium-high. Season beef with salt and cook until pieces are browned on all sides, about 6 minutes. Transfer to a 5-to-6-quart slow cooker.
- To the skillet, add remaining tablespoon oil, the garlic, and thyme and saute until fragrant, 1 minute. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer mixture to slow cooker.
- Add potatoes, squash, barley, 2 cups water, and remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low). Using two forks, shred beef. Season to taste with salt and pepper.
Nutrition Facts : Calories 306 g, Fat 13 g, Fiber 5 g, Protein 18 g, SaturatedFat 4 g
BEEF VEGETABLE STEW
Packed with flavorful meat and a huge assortment of vegetables, this stew is sure to satisfy.
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a Dutch oven, combine the beef, onions, garlic, 1/2 cup water, bouillon and enough of the broth to cover. Bring to a boil. Cover and simmer until meat is tender, about 2 hours. Add vegetables, seasonings and remaining broth. Simmer 30-45 minutes or until vegetables are tender. Combine cornstarch and water; gradually add to the boiling mixture. Cook and stir for 2 minutes.
Nutrition Facts :
EASY OVEN VEGETABLE AND BEEF STEW
This recipe is great. I've turned the temperature lower and kept it in longer when I've worked longer hours. Ready when I got home..yum yum
Provided by Cheryl E
Categories Stew
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut beef into 1-inch cubes.
- In a large casserole or Dutch oven, toss beef with flour.
- Add remaining ingredients; stir to mix.
- Bake covered in 325°F oven for 3 hours, stirring occasionally.
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