Autumn Superb Beef Stew Recipes

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AUTUMN BEEF STEW



Autumn Beef Stew image

Let the aroma of this savory supper welcome you home after work. Chock-full of tender beef, hearty potatoes and colorful carrots, this down-home dinner is a staple at Margaret Shauers' kitchen in Great Bend, Kansas.

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 8 servings.

Number Of Ingredients 12

12 small red potatoes, halved
1 pound carrots, cut into 1-inch pieces
1 large onion, cut into wedges
2 pounds beef stew meat, cut into 1-inch cubes
1/3 cup butter
1 tablespoon all-purpose flour
1 cup water
1 teaspoon salt
1 teaspoon dried parsley flakes
1/2 teaspoon celery seed
1/2 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

  • Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon., Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.

Nutrition Facts : Calories 366 calories, Fat 16g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 436mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

AUTUMN SLOW-COOKED BEEF STEW



Autumn Slow-Cooked Beef Stew image

If any dish could taste like a holiday, it's this one with beef, pears, walnuts and sweet dried apricots. We recommend a leafy salad and rolls to complete the masterpiece. -Amy Dodson, Durango, Colorado

Provided by Taste of Home

Categories     Dinner

Time 6h35m

Yield 8 servings.

Number Of Ingredients 18

2 pounds boneless beef chuck roast, cubed
1/2 teaspoon garlic salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 cups dry red wine or reduced-sodium beef broth
1 cup reduced-sodium beef broth
4 garlic cloves, minced
1 teaspoon rubbed sage
1 teaspoon dried thyme
1/2 teaspoon salt
2-1/2 pounds small red potatoes (about 20)
4 medium carrots, cut into 1-inch pieces
1 large onion, halved and sliced
2 medium pears, quartered
1 cup walnut halves
1 cup dried apricots
2 tablespoons cornstarch
3 tablespoons cold water

Steps:

  • Sprinkle beef with garlic salt and pepper. In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon; transfer to a 6-qt. slow cooker., In a large bowl, combine wine, broth, garlic, sage, thyme and salt; pour over beef. Top with potatoes, carrots, onion, pears, walnuts and apricots. Cook, covered, on low 6-8 hours or until meat is tender; skim fat., In a small bowl, mix cornstarch and water until smooth; gradually stir into stew. Cook, covered, on high until sauce is thickened, 20-30 minutes.

Nutrition Facts : Calories 522 calories, Fat 23g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 394mg sodium, Carbohydrate 51g carbohydrate (17g sugars, Fiber 8g fiber), Protein 29g protein.

AUTUMN - SUPERB BEEF STEW!



AUTUMN - SUPERB BEEF STEW! image

Hi cooks, it was a day of cool weather, and I wanted to make something while I was raking leaves. I wanted to fix a one meal deal. I had about 2 pounds of beef stew meat in the refrigerator, so---yes, you are right, BEEF STEW, I had everything I needed in my pantry to make a AUTUMN SUPERB BEEF STEW. This stew will make about 6...

Provided by Bobby (*_*)

Categories     Other Main Dishes

Time 9h45m

Number Of Ingredients 15

2 lb beef stew meat
8 medium russet potatoes, washed and large chopped
3 can(s) 14-oz each, beef broth
2 medium white onion, peeled and larger chopped
1 bag(s) 16-oz carrots, washed, peeled and large chopped
4-5 celery ribs, washed, trimmed and large chopped
8-oz box fresh mushroom, sliced, washed and chopped
1 can(s) 14.5-oz diced tomatoes with basil, garlic and oregano, undrained
1 can(s) 15-oz tomato sauce
2 dried bay leaves, whole
3-4 sprig(s) (trigs) fresh thyme
2 tsp coarse black pepper
1 Tbsp kosher salt
4 Tbsp all purpose flour
1/2 c water

Steps:

  • 1. PLEASE NOTE: You will need a 6 to 6-1/2 quart slow cooker, or, a large pot.
  • 2. Get all your ingredients together.
  • 3. Place the beef stew meat in the crock pot along with 3 cans of the beef broth
  • 4. Wash the potatoes..
  • 5. slices the potatoes in half length-wise, then cut the potatoes in large chuck,
  • 6. Place the potatoes on top of the stew meat.
  • 7. Take carrots and wash them, then chop in large chucks. Place carrots on top of potatoes.
  • 8. take the celery, wash and trimmed.
  • 9. Split the celery down the middle.
  • 10. Chop in large chucks. Take the celery and place on top of carrots.
  • 11. Take the mushrooms and wash them.
  • 12. Chop the mushrooms in large pieces. Place on top of celery.
  • 13. Take the white onions, peel and cut into half. Then cut into large chucks. Place the onions on top of the mushrooms.
  • 14. Take the thyme, salt and pepper and place in stew. NOTE: you can take a sprig of thyme and a slotted spoon and take the thyme and pull it thru the slotted spoon.
  • 15. Take diced tomatoes and tomatoes sauce and pour on the top of the stew mixture.
  • 16. Take the bay leaves and place in the stew.
  • 17. Cook on high for 4 hours. Stirring occasionally. Turn down to low for 5 hours or until meat and vegetables are tender.
  • 18. About 30 to 45 minutes before serving, mix 4 tbsp of all-purpose flour and 1/2 cup of water together, until smooth. Pour into stew mixture a little at a time. You may not need all of the mixture, depends on how thick you want it. NOTE: REMOVE THE BAY LEAVES AT THIS TIME!!!
  • 19. I used a crusty french bread with butter, garlic and parsley. This is a great meal. You could also make a salad with this. ENJOY!!!

AUTUMN STEW



Autumn Stew image

After our kids carve their Halloween pumpkins, I use the discarded pieces in this savory pumpkin stew. My family eagerly looks forward to it every year. -Christine Bauer, Durand, Wisconsin More Pumpkin Stew Recipes »

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 9 servings.

Number Of Ingredients 15

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper, divided
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
2 tablespoons butter
1 large onion, chopped
2 to 3 garlic cloves, minced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
4 cups water
1 to 2 bay leaves
1 to 2 teaspoons beef bouillon granules
1 to 1-1/2 teaspoons dried thyme
3 cups cubed peeled pumpkin

Steps:

  • In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add meat, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil and butter. Add onion and garlic; cook and stir for 2-3 minutes. Stir in the carrots, celery, water, bay leaves, bouillon, thyme and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours., Stir in pumpkin. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and pumpkin are tender. Discard bay leaves.

Nutrition Facts : Calories 248 calories, Fat 13g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 302mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

THE BEST BEEF STEW



The Best Beef Stew image

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

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon salt, divided
6 tablespoons all-purpose flour, divided
1/2 teaspoon smoked paprika
1 tablespoon canola oil
3 tablespoons tomato paste
2 teaspoons herbes de Provence
2 garlic cloves, minced
2 cups dry red wine
2 cups beef broth
1-1/2 teaspoons minced fresh rosemary, divided
2 bay leaves
3 cups cubed peeled potatoes
3 cups coarsely chopped onions (about 2 large)
2 cups sliced carrots
2 tablespoons cold water
2 tablespoons balsamic or red wine vinegar
1 cup fresh or frozen peas
Additional fresh rosemary, optional

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

AUTUMN BEEF STEW



Autumn Beef Stew image

Make and share this Autumn Beef Stew recipe from Food.com.

Provided by Graybert

Categories     Stew

Time 9h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

12 small red potatoes, halved
1 lb carrot, cut into 1 inch pieces
1 large onion, cut into wedges
2 lbs lean stewing beef, cut into 1 inch cubes
1/3 cup butter
1 tablespoon flour
1 cup water
1 teaspoon salt
1 teaspoon dried parsley flakes
1/2 teaspoon celery seed
1/2 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

  • Place potatoes, carrots and onions in a 5 quart slow cooker.
  • In a large skillet, brown beef in butter.
  • Transfer beef to slow cooker with a slotted spoon.
  • Stir flour into the pan drippings until blended; cook and stir until browned.
  • Gradually add water.
  • Bring to a boil and cook and stir for 2 minutes or until thickened.
  • Add salt, parsley, celery seed, thyme and pepper; pour over beef and mix all ingredients together.
  • Cover and cook on low for 8-9 hours or until vegetables and meat are tender.

Nutrition Facts : Calories 673, Fat 28.4, SaturatedFat 13.5, Cholesterol 114.8, Sodium 619.7, Carbohydrate 65, Fiber 8.4, Sugar 7.9, Protein 39

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