BEEF STEW
You can make this beef stew in the oven or a slow cooker. Either way, in two simple steps, you will have a warming, wholesome, and wonderfully flavorful meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 2h45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
- Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.
Nutrition Facts : Calories 695 g, Fat 41 g, Fiber 5 g, Protein 48 g
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
BEEF STEW COOKED IN A STEAMER
Posted per request for meals cooked in a steamer. You don't have to brown the meat separatly but it will taste better if you do. Recipe source: The Steamer Cookbook
Provided by ellie_
Categories Stew
Time 1h24m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet over medium high heat heat oil.
- Put 1/4 cup flour, salt and pepper in a baggie or pie dish and dredge beef in flour mixture.
- Brown beef cubes in skillet.
- Remove beef from skillet and place in a heat-proof bowl that will fit in steamer.
- Add onions and garlic to skillet, cooking until browned (5 minutes).
- Pour in beer and vinegar, bring to a boil and pour over meat.
- Stir in sage, salt and pepper.
- Cover bowl with foil or a lid and place on steamer rack.
- When steamer water comes to a boil, place rack in steamer and steam for 1 hour (check water level in steamer you may need to add more water).
- If you want you can steam potatoes and cabbage with the meat about 35 minutes before meat is done add potatoes.
- Pour off liquid through a strainer into a saucepan.
- Place saucepan over medium heat and bring to a boil, gradually adding 1 tablespoon flour mixed with 1 tablespoon butter, stirring until sauce thickens.
- Place cabbage wedges (if using) in steamer and steam for 6-8 minutes.
- Pour sauce over meat and potatoes.
Nutrition Facts : Calories 622.1, Fat 39.1, SaturatedFat 12.6, Cholesterol 146, Sodium 139.7, Carbohydrate 9.8, Fiber 1.2, Sugar 2.4, Protein 49.9
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