ONE-POT BEEF STEW (WITH POTATOES)
Steps:
- Towel dry beef pieces to remove all excess moisture. Sprinkle liberally with pepper throughout. Heat oil in large heavy pot or Dutch oven over medium-high heat. Add beef and brown on all sides, working in batches so you don't overcrowd the pieces (they won't brown if overcrowded.) Transfer beef to a plate.
- Add a bit of broth to pot to loosen and scrape brown bits from bottom. Add carrots, celery, and onions and stir until softened, 5 min. Add garlic, stirring 1 minute. Add red wine; bring to simmer and simmer until liquid is halfway evaporated, about 4 minutes, stirring to loosen bottom bits.
- Quickly whisk together the flour and all broth; add to the pot with sugar. Add back the browned beef and bring to boil. Reduce to simmer, cover, and cook up to 2 hours or until beef is fork tender. Add the potatoes and mustard during the last 20 minutes of cooking. Taste and season with salt/pepper if needed. Serve warm, garnished with parsley if desired. Great over rice or with rustic bread. Leftovers are delicious.
Nutrition Facts : Calories 422 kcal, Sugar 5.6 g, Sodium 417.3 mg, Fat 11.5 g, SaturatedFat 2.7 g, Carbohydrate 41.9 g, Fiber 4.8 g, Protein 34.6 g, Cholesterol 83.8 mg, ServingSize 1 serving
SUNDAY NIGHT STEW
Tender beef stew with potatoes, carrots, root vegetables, and a side of mashed potatoes is the perfect Sunday night dinner.
Categories comfort food dinner main dish meat soup
Time 3h15m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Salt and pepper stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.
- Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for 2 minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for 2 more minutes.
- Pour in the beef stock, stirring constantly. Add the Worcestershire and sugar. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 hours to 2 hours.
- After 1 1/2 to 2 hours, add the diced turnips and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed!
- When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Serve piping hot in a bowl with mashed potatoes, letting the juice run all over everything. Sprinkle with extra minced parsley at the end.
- Cut the potatoes into quarters and cover with water in a large pot. Boil until potatoes are fork tender, about 25-30 minutes. Drain the potatoes, then put them back into the same pot. With the heat on low, mash the potatoes for 2 to 3 minutes to release as much steam as possible.
- Turn off heat, then add cream cheese, butter, cream, seasoned salt, salt and pepper. Taste and adjust seasonings as needed.
- Serve potatoes immediately or spread them into a buttered baking dish to be reheated later. To reheat, put them in a 375 degree oven, covered in foil, until hot.
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
OVEN BEEF AND POTATO STEW
I decided to use this very good base recipe and add something to it. Great cold weather dinner with a loaf of crusty bread and a glass of red wine.
Provided by Stan
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h35m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour, salt, and black pepper in a resealable plastic bag; place beef into bag in batches, shaking to coat.
- Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef until evenly browned, about 5 minutes. Transfer beef to a plate. Pour red wine into Dutch oven, scraping any browned bits from the bottom of the pot. Return beef cubes to Dutch oven and add water, tomato soup, potatoes, corn, onion, beef stock concentrate, mushrooms, carrots, celery, vegetable soup mix, and basil; bring to a boil.
- Cover and transfer Dutch oven to preheated oven; bake for about 1 hour. Add beef stock to pot, if needed. Continue to bake until beef is very tender, about 1 hour more.
Nutrition Facts : Calories 469.3 calories, Carbohydrate 56.4 g, Cholesterol 40.2 mg, Fat 17.3 g, Fiber 6.5 g, Protein 18.2 g, SaturatedFat 4.9 g, Sodium 3918.8 mg, Sugar 12.8 g
More about "beef and potato stew recipes"
BEEF & POTATO STEW - EATINGWELL
From eatingwell.com
5/5 (3)Total Time 3 hrs 45 minsServings 8Calories 435 per serving
HEARTY BEEF AND POTATO STEW - SERVING DUMPLINGS
From servingdumplings.com
THE BEST RECIPE FOR BEEF STEW WITH POTATOES AND CARROTS | RECIPE ...
From pinterest.ca
THIS JAPANESE BEEF AND POTATO STEW IS THE ‘ULTIMATE COMFORT FOOD’
From msn.com
BEST DAMN INSTANT POT BEEF STEW - RECIPETEACHER
From recipeteacher.com
NIKUJAGA (JAPANESE BEEF AND POTATO STEW) RECIPE - THE …
From washingtonpost.com
CROCK POT STEAK AND POTATOES BEEF STEW RECIPE
From eatingonadime.com
ITALIAN BEEF & POTATO STEW RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
BEEF STEW RECIPE {HOMEMADE & FLAVORFUL} - SPEND …
From spendwithpennies.com
SLOW COOKER CHUNKY BEEF AND POTATO STEW - SKINNY MS.
From skinnyms.com
THE BEST BEEF STEW RECIPE | CLASSIC BEEF DINNERS
From damndelicious.net
HEARTY BEEF AND POTATO STEW RECIPE | MYRECIPES
From myrecipes.com
BEEF STEW WITH POTATOES RECIPE - MODERN BITES
From modernbites.com
GROUND BEEF AND POTATO STEW - EASY PEASY CREATIVE IDEAS
From theseamanmom.com
OLD FASHIONED BEEF STEW RECIPE - TWO KOOKS IN THE …
From twokooksinthekitchen.com
CHINESE BEEF STEW WITH POTATOES (土豆炖牛肉) - RED …
From redhousespice.com
HEARTY HEARTY BEEF & POTATO STEW RECIPE - COOKING …
From cookingwithbry.com
OLD FASHIONED BEEF STEW - HOUSE OF NASH EATS
From houseofnasheats.com
THE BEST BEEF STEW (STOVETOP VERSION) - THE COUNTRY …
From thecountrycook.net
INSTANT POT BEEF STEW | COOKIES AND CUPS
From cookiesandcups.com
THE BEST BEEF STEW RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
VEGETABLE STEW | THE MEDITERRANEAN DISH
From themediterraneandish.com
VANYA HAJNAS | QUICK & EASY EVERYDAY RECIPES ON INSTAGRAM: …
From instagram.com
BEEF STEW WITH CARROTS AND POTATOES | EASY DINNER IDEAS
From easydinnerideas.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 »
#time-to-make #course #cuisine #preparation #occasion #for-1-or-2 #main-dish #european #winter #english #stews #seasonal #number-of-servings #4-hours-or-less
You'll also love