EASY BEEF STEW FOR THE SLOW COOKER
Very easy to prepare beef stew. Lots of flavor and quick to prepare.
Provided by Megan Croy Reed
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 6h15m
Yield 6
Number Of Ingredients 10
Steps:
- Put beef in a slow cooker.
- Whisk water, gravy mix, and stew seasoning mix together in a bowl until no dry mix remains; add Worcestershire sauce and pour over the beef. Add tomatoes, carrots, potatoes, celery, and onion.
- Cook on High for 6 hours.
Nutrition Facts : Calories 251.6 calories, Carbohydrate 33.8 g, Cholesterol 40 mg, Fat 4.9 g, Fiber 4.4 g, Protein 17.4 g, SaturatedFat 1.8 g, Sodium 1003.2 mg, Sugar 5.8 g
CLASSIC, HEARTY BEEF STEW
This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!
Provided by Matthew Francis
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h35m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
- Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
- Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
- Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
- Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
- Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g
BEEF STEW WITH CUBAN COFFEE GRAVY
Make and share this Beef Stew with Cuban Coffee Gravy recipe from Food.com.
Provided by James Craig
Categories Stew
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Trim fat from beef and cut into 1 inch cubes.
- Sprinkle with salt and pepper.
- Heat a large saucepan over medium high heat.
- Add beef and cook 5 minutes or until browned.
- Add coffee and next 4 ingredients (coffee through garlic) and bring to a boil.
- Cover and reduce heat and simmer 45 minutes.
- Add taro, mushrooms, dates, and capers; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
- Serve over rice; top with chayote.
BEEF STEW WITH COFFEE GRAVY
Comfort food. I know the ingredient list is a little odd, but it makes a really tasty gravy with a lot of depth and character, almost somewhere in between a standard beef stew and pot roast. My family hasn't really cared for most of the stew recipes I've tried (or pot roasts for that matter), but they really like this.
Provided by littleturtle
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Dredge meat in flour to coat (shaking off any excess flour; excess can be reserved and used as a thickener at the end if desired, but I don't).
- In a Dutch oven, heat the grease over medium heat, and brown the beef (5 minutes).
- Whisk together the soup, soup mix, coffee, wine, water, beef base, horseradish sauce, soy sauce, seasoning salt, oregano, thyme, garlic, and onions; add the mixture to the meat in the pot.
- Simmer, covered, over low heat for 30 minutes.
- Add the carrots, potatoes, and turnips, and simmer, covered, until beef is tender (1-1.5 hours) (Stew can be made ahead up to this point and refrigerated).
- Uncover the stew and bring to a boil.
- Cover and cook over medium heat 10-15 minutes more.
- (I just serve at this point, but if thicker gravy is desired) With a slotted spoon, remove the meat and vegetables to a serving platter.
- Stir a couple of tablespoons of water into the reserved flour, and add to the liquid in the pot.
- Boil, stirring constantly, until thickened (2 minutes).
- Pour gravy over meat and vegetables.
Nutrition Facts : Calories 368.8, Fat 11.2, SaturatedFat 4.6, Cholesterol 78.8, Sodium 646.9, Carbohydrate 35.9, Fiber 5.3, Sugar 5, Protein 29.1
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