BEEF AND VEGETABLE STEW
This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.
Provided by Marianne
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
- Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
- Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
- Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g
CHINESE BEEF STEW RECIPE
The best Cantonese style beef stew 柱侯蘿蔔炆牛腩 I have ever tasted was at an old school coffee shop in Aberdeen, Hong Kong. The Cantonese beef stew is best to serve with steamed rice and noodles.
Provided by KP Kwan
Categories Main Course
Time 2h20m
Number Of Ingredients 21
Steps:
- Place the beef, ginger, and peppercorn in cold water, enough to cover the beef. Bring the water to a boil. Let it boil for about five minutes. Remove the beef, wash and cut into chunks.
- Heat some vegetable oil. Saute the ginger, garlic, and scallion until aromatic. Add the blanched beef. Stir-fry for five minutes or until the beef turn slightly brown.
- Add the ingredients in the seasoning section.
- Add the dried orange peel, bay leaves, and star anise.
- Stew over low heat for two hours. Turn the beef occasionally to avoid sticking to the bottom of the pan.
- Add the cut radish. Continue cooking for 30-45 minute or until the radish becomes soft.
- Dish out and garnish with chopped scallion.
Nutrition Facts : Calories 1887 calories, Carbohydrate 55 grams carbohydrates, Cholesterol 568 milligrams cholesterol, Fat 110 grams fat, Fiber 7 grams fiber, Protein 161 grams protein, SaturatedFat 41 grams saturated fat, ServingSize 2 portions, Sodium 3087 milligrams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 54 grams unsaturated fat
INSTANT POT CHINESE FIVE SPICE BEEF AND VEGETABLE STEW
A hearty beef and vegetable stew featuring the robust savory flavour of Chinese five spice. Quick and easy to prepare with the Instant Pot!
Provided by Marie
Categories Dinner
Time 1h
Number Of Ingredients 17
Steps:
- In a large ziploc bag, add the stewing beef, flour, and Chinese five spice then seal and shake the bag until the beef is well coated.
- Using the "saute" function on the Instant Pot, add one tablespoon of olive oil and brown beef on all sides (you may need to do this in batches). Remove the beef and set aside.
- Pour another tablespoon of olive oil into the Instant Pot and add the onion, stirring until soft and brown, about 4-5 minutes. Add in the garlic and stir for another 30 seconds, until the garlic starts to brown.
- Add red wine to deglaze* (see first note), stirring and scraping the bottom of the pot to remove/dissolve the brown bits and allowing the wine to be absorbed into the onions. Press "cancel" to turn off the Instant Pot.
- Add back in the beef as well as the potatoes, carrots, celery, beans, beef broth, tomato paste, Worcestershire sauce, and salt and pepper to taste. Give the ingredients a good stir to distribute the ingredients throughout the vessel** (see second note). Place a bay leaf on top.
- Seal the Instant Pot and cook at high pressure ("manual"/"pressure cook" function) for 25 minutes. After the stew is ready, allow natural pressure release for at least 15 minutes before quick pressure release to completely depressurize (until floating valve drops).
- Open the Instant Pot, remove the bay leaf and give the stew a stir. Taste for additional salt and pepper and top with fresh basil if you like. Best served hot.
Nutrition Facts : Calories 428 calories, Carbohydrate 29.1 grams carbohydrates, Fat 23 grams fat, Protein 27.6 grams protein, ServingSize 1
GROUND BEEF AND VEGETABLE STEW
This is a stew made with ground beef. My family loves this rich and hearty stew. Good on a cold night.
Provided by armom
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add 4 cups water and beef base; stir to combine. Add tomato sauce, Worcestershire sauce, pepper, celery salt, and marjoram; bring to a simmer.
- Add carrots and simmer for 35 minutes. Add potatoes and green beans; cook until tender, about 15 minutes.
- Meanwhile, mix flour and 2 tablespoons water together in a small bowl until no longer lumpy, adding more water if necessary. Stir into stew and simmer until thickened, 5 to 10 minutes.
Nutrition Facts : Calories 257 calories, Carbohydrate 29.2 g, Cholesterol 34.8 mg, Fat 9.7 g, Fiber 4.8 g, Protein 14 g, SaturatedFat 3.5 g, Sodium 1095.7 mg, Sugar 4.9 g
CHINESE-STYLE VEGETABLE AND VEAL STEW
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put oil in large pot or Dutch oven over medium-high heat. When oil is hot, add veal and sprinkle with salt and pepper. Cook, turning as necessary, until well browned on all sides. Transfer veal to plate and set aside.
- Add onions, carrots and radishes. Cook, stirring occasionally, until lightly browned, 5 to 10 minutes. Add garlic and ginger and cook for another minute. Season with salt and pepper.
- Add soy sauce and wine, stock or water. Bring to a boil, return veal to pot and reduce heat to low. Cover and simmer, stirring once or twice, until veal is tender, 45 minutes to 1 hour.
- Stir in the bok choy, cover and cook until the leaves are wilted but stems still have some crunch, about 5 minutes.
- Stir in snow peas and simmer until they turn bright green, about 3 minutes. Garnish with cilantro, drizzle with sesame oil and serve.
Nutrition Facts : @context http, Calories 435, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 1472 milligrams, Sugar 12 grams, TransFat 0 grams
CHINESE BEEF AND VEGETABLE STEW
Make and share this Chinese Beef and Vegetable Stew recipe from Food.com.
Provided by Recipe Junkie
Categories Stew
Time 21m
Yield 5-6 serving(s)
Number Of Ingredients 16
Steps:
- In a 3 and 1/2 or 4 quart slow cooker, mix togther the cabbage, green pepper, mushrooms, scallions, water chestnuts and beef.
- In a small bowl, mix together 2 T each of the sherry and soy sauce, the water, hoisin sauce, chili paste with garlic, and garlic powder.
- Pour over the beef and vegetables in the pot.
- Sprinkle with the garlic pepper.
- Cover and cook on the low heat setting 5 and 1/2 to 6 hours.
- In small bowl or cup, mix together the cornstarch and remaining 2 T sherry and 1 T soy sauce.
- Increase the heat setting to high.
- Stir in the cornstarch mixture.
- Place the cover slightly ajar and cook on high 1/2 hour, stirring once or twice until the sauce clears and thickens slightly.
- Stir in the green beans and red pepper and cook 5-10 minutes longer.
- Author's note: Use a 4 quart slow cooker and stir in 1-2 cups bean sprouts along with the cabbage if desired.
Nutrition Facts : Calories 333.2, Fat 9.9, SaturatedFat 3.7, Cholesterol 55.6, Sodium 824, Carbohydrate 27.2, Fiber 6.2, Sugar 7.2, Protein 25.2
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