OLD-FASHIONED BEEF STEW
Steps:
- Gather the ingredients.
- On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight-fitting lid).
- When it begins to smoke slightly, add the beef and brown on all sides. Do so in batches if necessary. Add the salt and pepper as the beef browns.
- Once browned, remove the beef with a slotted spoon or tongs and set aside.
- Add the onions and sauté for about 5 minutes, until softened.
- Reduce heat to medium-low and add the flour. Cook for 2 minutes stirring often. Add the garlic and cook for 1 minute.
- Add wine and deglaze the pan , scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer.
- Simmer the wine for 5 minutes and then add the beef, thyme, rosemary, and bay leaf. Top with the broth. Bring back to a gentle simmer, cover, and cook on very low for about 1 hour.
- Add potatoes, celery, and carrots and simmer, covered, for another 30 minutes, or until the meat and vegetables are tender. Taste and adjust seasoning.
- Turn off the heat and let sit for 15 minutes before serving. Garnish with the fresh parsley if desired.
Nutrition Facts : Calories 625 kcal, Carbohydrate 34 g, Cholesterol 141 mg, Fiber 4 g, Protein 47 g, SaturatedFat 11 g, Sodium 886 mg, Sugar 4 g, Fat 31 g, ServingSize 12 bowls (12 servings), UnsaturatedFat 0 g
SIMPLE BEEF STEW
Simple and hearty beef stew I make for my family.
Provided by Laura Bloomer Wine
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium-high heat. Add meat, flour, onion, and garlic; cook and stir until browned, 10 to 15 minutes.
- Add broth, tomatoes, potatoes, celery, and carrots, then stir in Creole seasoning and basil. Bring to a simmer. Reduce heat to maintain simmer and cook, uncovered, until potatoes are soft, meat is tender, and gravy is thick, about 1 hour.
Nutrition Facts : Calories 402.7 calories, Carbohydrate 27.7 g, Cholesterol 62.6 mg, Fat 21.5 g, Fiber 4 g, Protein 24.4 g, SaturatedFat 7.1 g, Sodium 238.3 mg, Sugar 2.7 g
CLASSIC BEEF STEW
This easy beef stew recipe is my favorite. The rich beef gravy helps the hearty flavor of the potatoes and carrots to come through. It's the perfect homemade dish for a blustery winter day. -Alberta McKay, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 245 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 751mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
CLASSIC BEEF STEW
Aromatic and satisfying, a comforting bowl of beef stew always hits the mark on extra chilly nights. Here, seared pieces of marbled beef simmer away until fall-apart-tender in broth, with punchy aromatics added to it like tomato paste, Worcestershire sauce, red wine, and fire-roasted tomatoes for a subtle smokiness.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 3h25m
Number Of Ingredients 14
Steps:
- Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
- Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
- Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
- Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through.
- Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.
OLD-FASHIONED BEEF STEW
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams
BASIC BEEF STEW ALA BON APPETIT 1986
Steps:
- Position rack in lower third of oven and preheat to 450. Het 3 T oil in heavy 4 to 5 qt flameproof casserole over med-high heat. Add 1/3 of the beef and brown on all sides, making sure sides do not touch, 6-7 mins. Transfer beef to plate using slotted spoon. Repeat w/ remaining beef. Add chopped onion to pan, reduce heat to lowand cook until translucent, stirring often, about 7 mins. Return beef to pan, reserving juices on plate. Sprinkle beef w/ flour and toss gently til coated. Transfer to oven and bake, uncovered , stirring once, 5 mins. Remove from oven. Reduce oven temp to 325. Pour reserved juices over beef. Add enough stock to barely cover. Tie parsley stems, garlic, thyme and bay leaf in cheese cloth. Add to beef w/ salt and pepper to taste. Bring mixture to boil on stovetop, scraping any browned bits from sides and bottom of pan. Transfer to oven, cover and bake, stirring occasionally, 1 1/4 hrs. Add more stock if mixture appears dry or sauce is too thick. Continue baking until beef is just tender when pierced w/ knife, 15 to 30 mins. Discard cheesecloth bag. Meanwhile, bring med saucepan of water to boil. Add onions and boil 1 min. Drain, rinse under cold water. Peel onions. Heat 1 T oil and 1 T butter in heavy med skillet over med-high heat. Add onions and saute until lightly browned, about 4 mins. Remove onions using slotted spoon. Heat remaining oil in the skillet. Add mushrooms, salt and pepper and saute until lightly browned, 2-3 mins. Transfer stew to top of stove and uncover. Add veggies and simmer until onions are tender, about 25 mins. Sauce should be thick enough to lightly coat back of spoon.If sauce is too thick, stir in additional stock. If sauce is too thin, carefully remove beef and veggies using slotted spoon and boil sauce, stirring often, until slightly thickened. Return beef and veggies to sauce. Stir in chives, parsley and tarragon. Taste and adjust seasoning. Serve hot.
More about "basic beef stew ala bon appetit 1986 recipes"
BEEF AND BACON STEW RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (102)Author Molly BazServings 4
- Preheat oven to 300°. Open bottle of wine and pour yourself a glass, then proceed with prepping your meat and vegetables. You’re going to do some very light butchery—fear not! It’s easy. Place 2½ lb. beef on a cutting board and cut into 2" cubes. It’s all good if they’re not perfect, just try to cut them in relatively evenly-sized pieces so they will cook at the same rate. Transfer beef to a large bowl, season with 1 tsp. pepper and 1 Tbsp. kosher salt, and toss to coat.
- Cut 8 oz. bacon crosswise into 1" pieces. Transfer to a large Dutch oven. Set on stove (but don’t turn it on yet).
- Clean your cutting board or flip it over so you don’t contaminate your vegetables with meat stuff. Time to do some veg prep! Cut root ends off 3 onions, then cut each onion in half through the cut ends. Remove and discard peels, then cut each in half again (you should have 12 quarters total). Transfer to a medium bowl.
- Scrub 3 carrots, then peel. Cut off and discard tops. Cut carrots in half diagonally. If the top halves of carrots are particularly thick, cut those in half lengthwise. Transfer carrots to another medium bowl.
BEEF STEW RECIPE {HOMEMADE & FLAVORFUL} - SPEND …
From spendwithpennies.com
BEEF STEW RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY STOVETOP BEEF STEW {ONE POT RECIPE}
From feelgoodfoodie.net
STEW RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
BLACK PEPPER BEEF STEW RECIPE | BON APPéTIT
From bonappetit.com
BEST EVER ONE POT BEEF STEW - THE BUSY BAKER
From thebusybaker.ca
IRISH BEEF STEW RECIPE | EPICURIOUS
From epicurious.com
MAHOGANY BEEF STEW WITH RED WINE AND HOISIN SAUCE
From bonappetit.com
BEEF STEW RECIPE - COOKING CLASSY
From cookingclassy.com
BASIC BEEF STEW ALA BON APPETIT 1986 RECIPES
From tfrecipes.com
HOW TO MAKE BEEF STEW - ALLRECIPES
From allrecipes.com
EASY BEEF STEW | STEW RECIPES | MCCORMICK
From mccormick.com
5 BEEF STEW RECIPES FOR WINTER'S FINAL HURRAH - BON APPéTIT
From bonappetit.com
ALL-AMERICAN BEEF STEW RECIPE - SERIOUS EATS
From seriouseats.com
BEEF RECIPES & MENU IDEAS | BON APPETIT
From bonappetit.com
STEW RECIPES & MENU IDEAS | PAGE 3 | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love