Autumn Vegetable Beef Stew Recipes

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

Ingredients

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 VEGETABLE BEEF STEW

Autumn Vegetable Beef Stew image

THIS RECIPE was given to me by a dear friend many years ago. Served with homemade bread and a green salad, it makes a wonderful meal. Even people who don't like turnips find they enjoy their distinctive flavor in this stew. -Martha Tonnies, Ft. Michell, Kentucky

Provided by Taste of Home

Categories Dinner

Time 2h5m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 pound round steak, cut into 1-inch cubes
1 tablespoon canola oil
1 tablespoon all-purpose flour
1-1/2 cups water
1 medium onion, chopped
1/2 cup tomato sauce
2 beef bouillon cubes
1/2 teaspoon caraway seeds
1 bay leaf
2 medium potatoes, peeled and cut into 1-inch cubes
2 medium turnips, peeled and cut into 1-inch cubes
2 medium carrots, cut into 1-inch slices

Steps:

Combine salt, pepper and paprika; toss with beef. In a large saucepan over medium heat, brown beef in oil. Sprinkle with flour; stir well. Add water, onion, tomato sauce, bouillon, caraway seeds and bay leaf. Cover and simmer for 1 hour. , Add potatoes, turnips and carrots; cover and simmer 45 minutes or until meat and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 297 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 1249mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 4g fiber), Protein 29g protein.

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

Ingredients

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.

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