HERBED BEEF STEW
This stew looks as terrific as it tastes! Flavored with a variety of herbs and chockfull of vegetables, this recipe lists salt as an option, making it ideal for family members and friends who must restrict sodium. -Marlene Severson, Everson, Washington
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 10-12 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven, brown meat in oil. Add the water, onion, seasonings and tomato paste. Cover and simmer for 1-1/2 hours or until meat is tender. , Stir in potatoes, carrots and green pepper; simmer 30 minutes. Add additional water if necessary. Stir in remaining ingredients; cover and simmer 20 minutes.
Nutrition Facts : Calories 223 calories, Fat 8g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 83mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.
BEEF AND CARROT STEW
This is a good stew for OAMC (once a month cooking) since it doesn't have any potatoes and thus will freeze well. Fresh made cheesy dumplings finish off the meal.
Provided by threeovens
Categories Stew
Time 1h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan or Dutch oven over medium heat. Add onion, garlic, and celery and sauté for about 4 minutes; remove and set aside. Place beef cubes in pot, increase heat to medium high, and sauté for 5 minutes, stirring frequently to brown evenly. Return aromatic vegetables to pot, add beef stock, red wine, bay leaves and season to taste with salt and pepper. Bring stew to a boil, then reduce heat and cook 1 1/2 hours.
- Remove cover and sift in flour (I use a wire strainer) and stir to thicken liquid. Add carrots and cook an additional 20 minutes. If making dumplings they would be added at this time.
Nutrition Facts : Calories 275.9, Fat 10.7, SaturatedFat 3.5, Cholesterol 78.1, Sodium 332.1, Carbohydrate 9, Fiber 1.7, Sugar 3.1, Protein 29.2
HERB SIMMERED BEEF STEW
Provided by Food Network
Time 1h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Season the beef with the black pepper. Coat the beef with the flour.
- Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Pour off any fat.
- Add the mushrooms, garlic, herbs and bay leaf to the saucepot and cook until the mushrooms are tender. Stir in the stock and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
- Increase the heat to medium-high. Stir in the carrots and potatoes and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the beef is fork-tender. Remove and discard the bay leaf.
- Tip: For visual interest, you can peel a strip around the centers of the potatoes before cooking.
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