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.
WINTER VEGETABLE-BEEF STEW
Take the chill off a winter night with this homey, red wine-infused beef-and-veggie stew.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- In 4-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Cook beef in oil 15 minutes, stirring occasionally, until browned. Remove beef to bowl; cover to keep warm.
- In Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring occasionally, until tender. Return beef to Dutch oven. Sprinkle with flour; cook and stir 1 minute. Add wine; cook 1 minute, scraping to loosen any browned bits from bottom of pan. Stir in broth, carrots, parsnips, potatoes, bay leaves, thyme, salt and pepper.
- Heat to boiling; reduce heat. Cover; simmer about 40 minutes, stirring occasionally, until vegetables are tender. Remove bay leaves before serving.
Nutrition Facts : Calories 560, Carbohydrate 52 g, Fat 1, Fiber 11 g, Protein 44 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1150 mg
GROUND BEEF AND VEGETABLE STEW
This is a stew made with ground beef. My family loves this rich and hearty stew. Good on a cold night.
Provided by armom
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add 4 cups water and beef base; stir to combine. Add tomato sauce, Worcestershire sauce, pepper, celery salt, and marjoram; bring to a simmer.
- Add carrots and simmer for 35 minutes. Add potatoes and green beans; cook until tender, about 15 minutes.
- Meanwhile, mix flour and 2 tablespoons water together in a small bowl until no longer lumpy, adding more water if necessary. Stir into stew and simmer until thickened, 5 to 10 minutes.
Nutrition Facts : Calories 257 calories, Carbohydrate 29.2 g, Cholesterol 34.8 mg, Fat 9.7 g, Fiber 4.8 g, Protein 14 g, SaturatedFat 3.5 g, Sodium 1095.7 mg, Sugar 4.9 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
HEARTY BEAN AND VEGETABLE STEW
Make and share this Hearty Bean and Vegetable Stew recipe from Food.com.
Provided by Mirj2338
Categories Stew
Time 17h
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Sort and rinse beans, then soak overnight in water.
- Drain beans and place in crockpot.
- Add vegetable juice, wine, soy sauce, and apple or pineapple juice.
- Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less).
- The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.
- Cook at high for 2 hours.
- Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender.
- When tender, add rice or pasta and cook for one additional hour.
- NOTES: For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.
Nutrition Facts : Calories 114.2, Fat 0.3, SaturatedFat 0.1, Sodium 642.7, Carbohydrate 23, Fiber 1.6, Sugar 3.9, Protein 3.1
HEARTY BEAN STEW
From Regina, Saskatchewan, Penny Giles writes, "A Canadian prairie winter can be bone-chilling. A bowl of this meatless stew over couscous, rice or with cornbread is all it takes to warm us up. It's hearty, tasty and-unbeknownst to your family-healthy, too!" stew can be served over rice (note to editors: this is not meatless because of the beef broth)
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onions in oil until tender; add the garlic, cook 1 minute longer. Add the tomatoes, carrots, celery, broth and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the beans, tomato paste, chili powder and pepper. Cover and simmer for 30 minutes, stirring occasionally.
Nutrition Facts : Calories 306 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 712mg sodium, Carbohydrate 55g carbohydrate (16g sugars, Fiber 15g fiber), Protein 14g protein.
WINTER STEW WITH LEAN BEEF, BEANS, AND VEGGIES
This beefy one-pot entree is loaded with heart-friendly ingredients-lean protein, veggies, and fiber-that fill you up. Plus, simmering this stew on your stove will fill your house with heart-warming smells on a cold winter's night. I found this recipe in Web MD magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Lunch/Snacks
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 325.
- Heat 1 teaspoon oil over medium-high heat in a heavy-bottom Dutch oven coated with cooking spray.
- Saute onions and garlic for 5-7 minutes or until browned. Remove from pan.
- Add 1 teaspoon oil to pan; cook stew meat in pan without crowding for 6-8 minutes until browned; set aside meat.
- Add wine to pan and bring to a boil, scraping any browned bits on bottom of pan.
- Stir in remaining ingredients, including meat, and bring to a low boil. Cover and bake stew in the preheated oven for 1.5 hours or until beef is fork tender. Remove bay leaf before serving.
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 BEEF STEW
"This warming main dish is a favorite after a day of play around our home in Twin Falls, Idaho," notes Ruth Ann Harker. "It's no fuss, too-I can put it in the oven and practically forget about it."
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, cook meat and chopped onion in oil over medium-high heat until meat is browned on all sides. Add garlic; cook 1 minute longer. Drain. Add the potatoes, carrots, quartered onions and mushrooms. , In a small bowl, combine the broth, apple juice, tomato paste, parsley, bay leaves, salt, thyme and pepper. Pour over meat., Cover and bake at 325° for 2 hours. Stir. Bake, uncovered, for 30-45 minutes longer or until stew reaches desired thickness. Discard bay leaves; sprinkle with bacon.
Nutrition Facts : Calories 364 calories, Fat 9g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 544mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 6g fiber), Protein 32g protein. Diabetic Exchanges
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