THE BEST BEEF STEW
Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 19
Steps:
- In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.
Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
BEST EVER BEEF STEW
A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!
Provided by Chungah Rhee
Categories entree
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.
BEST EVER BEEF STEW
This stew is easy to make and tastes great! This is a hearty stew. Hope you like it! I use two beef tenderloin filets for the stew beef.
Provided by LOVE2COOK2
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Toss beef with salt, pepper and flour to coat. Heat oil in a large pot over medium heat. Cook coated beef in oil, stirring constantly, until well browned on all sides. Pour in broth and tomato juice, and stir in mixed vegetables, potatoes and cabbage. Bring to a boil, then reduce heat, cover and simmer 1 hour, until potatoes are soft and meat is fully cooked.
Nutrition Facts : Calories 225.4 calories, Carbohydrate 16.4 g, Cholesterol 33.3 mg, Fat 11.3 g, Fiber 2.9 g, Protein 15.4 g, SaturatedFat 3.9 g, Sodium 1372 mg, Sugar 2.5 g
BEST EVER CROCKPOT BEEF STEW
Make and share this Best Ever Crockpot Beef Stew recipe from Food.com.
Provided by Broke Guy
Categories Steak
Time 8h45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Shake the beef stew meat in a brown paper bag or resealable plastic bag with the flour and seasoning salt until evenly coated.
- Heat the olive oil in a skillet. Add the floured stew meat to the pan and brown on all sides. Remove using a slotted spoon or tongs & place into the bottom of a slow cooker. Season with pepper.
- Saute the diced onion for 2 minutes. Transfer the onions into the slow cooker as well.
- Pour in to the skillet the worcestershire sauce, water and beef demi glace and whisk until mixed, making sure you scrape up any browned bits in the bottom of the pan. Turn off the heat and set aside.
- Add the diced potatoes, carrots, celery and bay leaves to the slow cooker.
- Pour the broth mixture in the crockpot over the vegetables.
- Cover and cook on low for 8 hours. Remove the bay leaves before serving.
Nutrition Facts : Calories 608.9, Fat 17.6, SaturatedFat 5.5, Cholesterol 145.2, Sodium 439, Carbohydrate 58.7, Fiber 6.4, Sugar 8.8, Protein 56
BEST EVER BEEF STEW
This is my adaptation of Rachaei Ray's Mom's Beef Stew. It super simple to make and the apple juice tenderizes the meat and gives it a wonderful flavor. Add whatever veggies you want. I sometimes include mushrooms. Enjoy
Provided by Jan Marie
Categories Stew
Time 1h10m
Yield 6-8 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Chop onion and brown in EVOO and butter.
- Add top sirloin.
- Brown for 7-8 minutes, stirring occasionally.
- Add diced potatoes and carrots.
- Add salt and pepper and garlic.
- Sprinkle with flour, stiring until blended.
- Add broth and apple juice.
- Bake at 425 for 50 minutes.
- 5 minute before serving, add canned corn or peas.
- Serve and enjoy.
Nutrition Facts : Calories 1194.6, Fat 69.5, SaturatedFat 26.8, Cholesterol 246.1, Sodium 1091.3, Carbohydrate 67.2, Fiber 7.5, Sugar 7.4, Protein 74.7
BEST EVER BEEF STEW
I have not tried this recipe. I got it from Cornell Cooperative Extension. Beef bouillon can be used for the beef stock. Worcestershire sauce can be used for the salt.
Provided by internetnut
Categories Stew
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Put all ingredients, except flour and tomato paste, into slow cooker; stir.
- Cover and cook on low setting for 8-9 hours, until beef and potatoes are tender.
- About 30 minutes before serving, transfer about 2 cups of broth into mixing bowl. Add flour and tomato paste and whisk until smooth. Stir mixture into the stew and cook for an additional 30 minutes.
Nutrition Facts : Calories 440.4, Fat 20.1, SaturatedFat 8, Cholesterol 78.7, Sodium 1135.8, Carbohydrate 39.4, Fiber 5.4, Sugar 10.8, Protein 26.2
BEST EVER BEEF STEW
I found an Emeril LaGasse recipe for Beef Stew with Cheesy Fried Grits and changed it around for my taste. My family loved it to the point my grandsons fought over the left-overs. I served it with cheese toast istead of messing with frying grits. There are a lot of ingredients, but by preping everything in advance, it went together quickly.
Provided by GrammaMikki
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Mix Essence with flour and coat beef cubes with mixture.
- Heat oil in heavy-bottomed pot, and brown beef in batches. Brown darkly for a richer looking gravy.
- After removing meat, add onions, carrots, salt and pepper to same pot and cook about three minutes or until soft. Add garlic and tomato paste and continue cooking for another 2 minutes. Add the mushrooms, tomatoes, bay leaves, and thyme and cook an additional 2 minutes.
- Add wine and stir to deglaze pan then add the broth, potatoes and meat. Bring to a boil, then reduce heat, cover and simmer for 1 1/2 to 2 hours or till the meat is very tender. Add peas and soy sauce during the last five minutes of cooking time. Note: I removed the lid for the last half hour to begin reducing the gravy.
- Remove bay leaves. Mix potato starch with 1/4 cup water and stir into stew to thicken. I served this with Cheese Toast and fresh fruit to absolute raves.
Nutrition Facts : Calories 344.1, Fat 11.2, SaturatedFat 1.3, Cholesterol 1.5, Sodium 2051.3, Carbohydrate 37.8, Fiber 5.5, Sugar 7.2, Protein 11.2
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