BEST EVER ONE POT BEEF STEW
This Best Ever One Pot Beef Stew is an easy, classic beef stew recipe that cooks to perfection on the stove top and in the oven. It's the best comfort food!
Provided by Chrissie (thebusybaker.ca)
Categories Dinner Main Course
Time 4h20m
Number Of Ingredients 18
Steps:
- Preheat your oven to 325 degrees Fahrenheit.
- Place a large Dutch Oven pot over medium-high heat and warm the olive oil in it.
- Season the beef with salt and pepper and add to the hot pot, just so the beef covers the bottom of the pot (Don't overcrowd as this will prevent the browning process. Brown the beef in batches if necessary.).
- Brown the beef pieces on each side just until they're beautifully caramelized, sprinkling the flour over the beef as it browns, about 1 teaspoon at a time.
- Remove the beef from the pot to a plate after it has browned (don't worry about cooking it through at this point!) and add the thyme, smoked paprika, onions, garlic, carrots and celery to the pot.
- Stir the vegetables around to catch all the drippings left in the pot from the meat and add the beef back into the pot after the onions are almost translucent.
- Add the red wine, the Worcestershire Sauce, and the tomato paste. Give everything a good stir and let the liquid cook down (it's important to let the wine cook off for a good 4-5 minutes before adding the other liquid).
- Once the wine liquid has reduced for several minutes and it has thickened, add the tomato sauce, the beef stock and the potatoes.
- Give everything a good stir, scraping any bits off the bottom of the pot.
- Make sure the potatoes are nicely nestled into the liquid and add the lid to the pot. Place the pot in the oven at 325 degrees Fahrenheit for about 3 to 3 and a half hours.
- Every hour or so, lift the lid of the pot and give everything a quick stir.
- If you'd like to add the frozen green beans (they're totally optional and I only add them about 50% of the times I make this dish), stir them in during the last 30 minutes of cooking so they don't get soggy.
- You'll know the stew is done after the allotted time has passed and the beef pieces fall apart when you touch them with a fork.
- Serve in deep bowls with a piece of crusty bread for dipping, and a sprinkling of fresh parsley for garnish (if desired).
Nutrition Facts : ServingSize 1 cup, Calories 463 kcal, Carbohydrate 29 g, Protein 25 g, Fat 27 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 81 mg, Sodium 401 mg, Fiber 4 g, Sugar 5 g
SIMPLE BEEF STEW
Simple and hearty beef stew I make for my family.
Provided by Laura Bloomer Wine
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium-high heat. Add meat, flour, onion, and garlic; cook and stir until browned, 10 to 15 minutes.
- Add broth, tomatoes, potatoes, celery, and carrots, then stir in Creole seasoning and basil. Bring to a simmer. Reduce heat to maintain simmer and cook, uncovered, until potatoes are soft, meat is tender, and gravy is thick, about 1 hour.
Nutrition Facts : Calories 402.7 calories, Carbohydrate 27.7 g, Cholesterol 62.6 mg, Fat 21.5 g, Fiber 4 g, Protein 24.4 g, SaturatedFat 7.1 g, Sodium 238.3 mg, Sugar 2.7 g
OLD-FASHIONED BEEF STEW
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams
DURANGO BEEF STEW
Number Of Ingredients 11
Steps:
- 1. Cut the chiles in half lengthwise. Remove the stems, seeds and ribs and discard. In a dry skillet, over medium heat, toast the chiles, turning and pressing with a spatula, until aromatic, 1 to 2 minutes. Put the chiles in a bowl and cover with hot tap water and soak 20 to 25 minutes. 2. Meanwhile, heat the oil over medium heat in a large heavy saucepan. Add the beef, and cook, stirring, until lightly browned, 8 to 10 minutes. Transfer the meat to a bowl. In the same pan, cook the onion, stirring, until softened, 3 to 4 minutes. Add the garlic, and cook 1 minute. Add the tomatoes, oregano, and thyme. Cook until the tomato juices reduce and the mixture thickens, 4 to 5 minutes. Return the beef to the pan. Reduce the heat to low, cover, and cook slowly while puréeing the chiles. 3. Put the soaked chiles in a blender, discarding the soaking water. Add 1/2 cup of the beef broth and blend as smooth as possible. Add the puree to the beef along with the remaining beef broth. Bring to a boil, then reduce the heat to medium-low, cover and simmer, stirring occasionally, until the beef is tender, about 1 hour. Serve hot with lime wedges.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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