HEARTY BEEF & SWEET POTATO STEW
I have fond memories of growing up in an Irish-Italian family and learning to cook from my grandparents. Beefy stew reminds me of their precious contributions. -Renee Murphy, Smithtown, New York
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon., Add remaining oil to pan. Add onions; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Add broth and wine, stirring to remove browned bits from pan. Stir in thyme, Worcestershire sauce, salt and pepper. Return beef to pan; bring to a boil. Transfer to oven; bake, covered, 1-1/4 hours., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into stew. Add sweet potatoes, mushrooms, carrots, parsnips and turnip to pan. Bake, covered, 45-60 minutes longer or until beef and vegetables are tender. If desired, strain cooking juices; skim fat. Return cooking juices to Dutch oven.
Nutrition Facts :
KIDNEY BEAN, BARLEY, AND SWEET POTATO STEW
Make and share this Kidney Bean, Barley, and Sweet Potato Stew recipe from Food.com.
Provided by Hadice
Categories Stew
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, boil the broth.
- Stir in the barley.
- Reduce heat and cover. Simmer for 30 minutes, stirring occasionally.
- Add the remaining ingredients except the fresh sage (if using dry sage add)
- Simmer, covered, for 20 minutes, or until vegetables are tender. Stir occasionally.
- Stir in fresh sage, simmer for 5 minutes.
BEEF BARLEY STEW
My husband loves a beef stew especially with home-made herb dumplings so when I included pearl barley in it for the first time he thought I had put rice in the stew but after tasting it he thought it was a great addition and gave it a thumbs up, so now I make it for him on a regular basis in the winter months.
Provided by SueVM
Categories Stew
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Trim any fat from the meat and cut into bite-sized pieces, in a large zip lock bag place flour and meat coating all the meat really well with the flour.
- In a large skillet brown the beef in the hot oil, browning on all sides, remove meat and set aside.
- Add onion and garlic to skillet beef drippings and cook until onion is translucent.
- In a large dutch oven or soup pot add the meat, onions, garlic, beef broth and pearl barley, cover and simmer on medium low heat for 45 minutes.
- Next add the fresh ground pepper, Worcestershire sauce, herbs, carrots, potatoes, tin tomatoes and celery, simmer until meat is very tender, about another 40-45 minutes.
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