RED WINE BEEF STEW WITH POTATOES AND GREEN BEANS
Making an amazing stew is a whole lot simpler than most people figure. After you brown up your beef, all you basically have to do is throw a bunch of tasty ingredients in a pot and let it do its thing. Adding green beans at the end of cooking freshens up the stew and their snap is cool. You can make it completely in advance, as far as 2 days ahead of time. Just refrigerate it right in the pot and reheat it over low heat. You'll have to stir in a cup or so of water because the stew will have thickened up. (Do the water thing if you're reheating leftover stew too.) I use butter to brown the beef because it adds richness to the stew and makes for a creamier gravy. But you can substitute any type of oil for the butter if you want. Pretty much any decent red wine will do for stew; I like using Burgundy or Cabernet Sauvignon but the basic rule is that as long as you'd be happy drinking what you're cooking with you're in good shape.
Provided by Dave Lieberman
Categories main-dish
Time 2h20m
Yield about 10 servings
Number Of Ingredients 12
Steps:
- Season the beef cubes lightly with salt and pepper. Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off. If the pan starts to get too brown at any point, just turn down the heat a little. Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter.
- Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can't see it any more. Pour in the chicken broth, wine, and crushed tomatoes, and toss in the rosemary. Slide the beef back into the pot and bring the liquid to a boil.
- Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook 50 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom.
- Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes. Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them.
HEARTY BEEF STEW WITH RED WINE
This also can be made in a crockpot. I add different veggies, cubed squash, and 1/2 can baby peas, just added the peas the last 5 minutes of cooking. This is great on a cold winters day. Enjoy!
Provided by Dancer
Categories Stew
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine flour and pepper; coat beef cubes.
- Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown.
- Sauté onion, celery and garlic until tender.
- Return beef to pan.
- Add beef, broth, wine and spices.
- Bring to a boil, stirring occasionally.
- Reduce to simmer, cover and continue cooking for 1-3/4 hours.
- Add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy.
- Thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water.
- Simmer until thick.
BEEF STEW WITH BUTTER BEANS, PEAS, CARROTS, AND RED WINE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 14
Steps:
- Flour the beef cubes in salt and pepper seasoned flour. Dust off the excess flour. Sear beef cubes in hot oil and remove from pan.
- Saute 2 onions and garlic until translucent. Add beef back to pan and deglaze with wine. Add the chicken stock and tomatoes and let simmer for 1/2 hour. Add the carrots and simmer for another 1/2 hour.
- Add butter beans, peas, hot sauce, and capers. Season and simmer for 1 hour or until the meat is fork tender. Check the seasoning. Serve on buttered bowtie noodles.
PEAS AND CARROTS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.
BEEF STEW WITH POTATOES, CARROTS AND PEAS
Very simple stew that can be cooked on the stove. You can even prepare the stew through step 3 and then refrigerate, covered, for up the three days! Stews always taste better the next day anyway.
Provided by EmilyStrikesAgain
Categories Stew
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 300°F.
- Season the meat with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat; add half of the meat. Cook, turning, until browned on all sides, about 5 minutes. Transfer to a large plate. Repeat with remaining meat, adding additional oil if necessary.
- Add onions to Dutch oven; cook, stirring, until almost softened, 4-5 minutes. Lower heat to medium. Add garlic; cook, stirring 30 seconds. Stir in flour; cook, stirring until lightly colored, 1-2 minutes. Stir in wine, scraping up any browned bits. Add beef broth, bay leaves and thyme; heat mixture to a simmer. Add browned meat and any juices; heat to a simmer. Cover; place in the oven; cook until meat is nearly tender, 2-2 1/2 hours.
- Add carrots and potatoes, return to oven. Cook until vegetables are tender, 30-45 minutes. Stir in frozen peas; cook 5 minutes. Stir in parsley just before serving.
HEARTY BEEF STEW WITH GREEN PEAS AND CARROTS
Steps:
- Preheat oven to 200°F. Place meat in a large bowl. Sprinkle with 1 1/2 teaspoons salt and 1 teaspoon pepper; toss to coat. Heat 2 tablespoons oil over medium-high heat in a large nonreactive soup kettle; add meat to pan in two batches. Brown meat on all sides, about 5 minutes per batch, adding an additional 1 tablespoon oil if necessary. Transfer meat to a platter.
- Add onions to pot; sauté until almost softened, 4 to 5 minutes. Reduce heat to medium and add garlic; continue to sauté for about 30 seconds longer. Stir in flour and cook until lightly colored, 1 to 2 minutes. Stir in wine, scraping up any browned bits that may have stuck to pan. Add chicken broth, bay leaves and thyme; bring to simmer. Add meat and return to a simmer. Cover and place in oven, and simmer until meat is just tender, 2 1/2 to 3 hours. (Stew can be cooled at this point, covered and refrigerated up to 3 days.)
- Before serving, bring 1 inch water to a boil in a steamer pot. Place carrots in steamer basket and lower into pot. Steam until just tender, about 6 minutes.
- Add steamed carrots and uncooked peas to fully cooked stew; cover and let stand to blend flavors, about 5 minutes. Stir in parsley, adjust seasonings and serve.
More about "beef stew with butter beans peas carrots and red wine recipes"
THE BEST BEEF STEW RECIPE - TASTES BETTER FROM …
Web Dec 7, 2020 Baked Stew: Preheat the oven to 325°F and set a rack in the lower middle position. Prepare recipe up to step 5, and then cover and place in oven for 2 ½ – 3 hours, until meat is tender. Add …
From tastesbetterfromscratch.com
From tastesbetterfromscratch.com
See details
THIS BEEF STEW WITH PORCINI MUSHROOMS AND RED …
Web Feb 12, 2019 Whisk in the tomato paste, red wine and 1 ¼ cups of beef stock. Pour into the slow cooker. Cover and cook on low for 6 to 8 hours, adding the potatoes and carrots half way through the cook...
From cbc.ca
From cbc.ca
See details
10 BEST BEEF STEW WITH PEAS AND CARROTS RECIPES
Web Dec 27, 2022 onion, potatoes, peas, paprika, salt, rosemary, pepper, butter and 32 more Beef Stew Spaceships and Laser Beams rosemary, bay leaf, celery stalks, celery stalks, beef broth and 35 …
From yummly.com
From yummly.com
See details
HEARTY BEEF STEW WITH PEAS, CARROTS, AND POTATOES
Web Apr 16, 2019 1 Bottle Dry Red Wine 4 cups Low Sodium Beef Broth 1 Bay Leaf 1 ½ tbsp Sugar 1 tsp Salt 1/2 tsp Freshly Ground Pepper 1 Parmesan Rind 4 Large Carrots, …
From foodduchess.com
From foodduchess.com
See details
CLASSIC BEEF BOURGUIGNON | JOYFUL HEALTHY EATS
Web Mar 9, 2023 To a small bowl add 1 tablespoon of butter and flour, mash together until combined and add the mixture to the beef bourguignon along with browned mushrooms …
From joyfulhealthyeats.com
From joyfulhealthyeats.com
See details
BEEF STEW WITH BUTTER BEANS PEAS CARROTS AND RED WINE FOOD
Web Combine flour and pepper; coat beef cubes. Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown. Sauté onion, celery and …
From homeandrecipe.com
From homeandrecipe.com
See details
RECIPE FOR BEEF STEW WITH BUTTER BEANS, PEAS, CARROTS, AND RED …
Web Oct 2, 2022 Chef Delicioso October 2, 2022 Table of Contents
From marliave.com
From marliave.com
See details
BEEF STEW WITH DUMPLINGS - I AM HOMESTEADER
Web Mar 11, 2023 Add the garlic, bay leaves, thyme leaves, fresh parsley, tomato paste, salt, and pepper to the pot. Stir to combine. Pour in the beef broth and red wine. Bring the …
From iamhomesteader.com
From iamhomesteader.com
See details
BEEF STEW WITH BUTTER BEANS, PEAS, CARROTS, AND RED WINE
Web Jun 22, 2014 Dust off the excess flour. Sear beef cubes in hot oil and remove from pan. Step 2. Saute 2 onions and garlic until translucent. Add beef back to pan and deglaze …
From recipenet.org
From recipenet.org
See details
10 BEST BEEF STEW WITH PEAS AND CARROTS RECIPES | YUMMLY
Web Jan 1, 2023 olive oil, veggies, stew beef, pepper, meat, red wine, veggies and 15 more Carne Guisada/ Portuguese Beef Stew Decor and Dine garlic, carrots, peas, onion, …
From yummly.com
From yummly.com
See details
FARMHOUSE AMISH BEEF STEW - EASY, DELICIOUS - AMISH365.COM
Web Mar 8, 2023 In a large pot, brown beef cubes in the olive oil for about 20 minutes. Add the chopped onion, hot water, tomato/V8 juice, salt, lemon juice, sugar, Worcestershire …
From amish365.com
From amish365.com
See details
RED WINE-BRAISED BEEF STEW WITH POTATOES AND CARROTS
Web Method. Step 1. In a large Dutch oven, add bacon over medium-high heat and cook until rendered and golden brown, about 8 minutes. Using a slotted spoon, transfer the bacon …
From thefeedfeed.com
From thefeedfeed.com
See details
10 BEST BEEF STEW BUTTER BEANS RECIPES | YUMMLY
Web Feb 25, 2023 Slow Cooker Balsamic Beef Stew Pinch of Nom large carrots, butter beans, tomato puree, sweet paprika, chopped tomatoes and 11 more Hearty Herb And …
From yummly.com
From yummly.com
See details
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