SLOW COOKER BEEF STEW: WHOLE30, PALEO, GLUTEN-FREE
This easy slow cooker beef stew is hearty, healthy, and quick to prepare. Your crock pot will do all of the work, making this soup perfect for a weeknight dinner or meal prep recipe. It's paleo, Whole30, gluten-free, and super filling with the variety of vegetables and stew meat!
Provided by Bailey
Categories Beef
Time 6h15m
Number Of Ingredients 14
Steps:
- Place in all ingredients into the slow cooker, except for the peas. Stir to combine everything and cover with the lid.
- Cook on high for 3-4 hours, or on low for 6-7. In the last 30 minutes of cooking, add the frozen peas and stir to mix into the stew. If you want to add the thickener, whisk it into the slow cooker at this time. Cover with the lid and let the peas heat through.
- Add any additional salt to taste, and serve with additional chopped parsley if desired.
Nutrition Facts : Calories 486, Fat 24.2 g, Carbohydrate 30 g, Protein 33.8 g
SUNNY'S EASY BEEFY STEW
Provided by Sunny Anderson
Categories main-dish
Time 8h45m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- In a large skillet on high heat, add the butter and ground chuck. Season with a pinch of salt and, using a wooden spoon or spatula, break it up into small chunks, not bits. Brown the meat on all sides, 6 to 8 minutes, then remove from the skillet with a slotted spoon to a plate and reserve.
- Toss the top round cubes in a medium bowl with the flour to coat. Add the cubes to the hot skillet in batches and sear on all sides, 6 to 8 minutes. Remove to the plate with the ground beef and reserve.
- Use twine to tie the thyme, sage and oregano together. Turn the slow cooker to high and add the seared beef, tied herbs, onions, beef stock, red chili flakes, peppercorns, garlic and 1 cup of the beer. Season with another pinch of salt and cover. When the liquid begins to boil, after about 30 minutes, turn the slow cooker to low and cook until the onions are tender, about 4 hours.
- At the 4-hour mark, add the potatoes, carrots and remaining 1/2 cup beer. Cover and cook until the potatoes and carrots are tender, about 2 hours. Skim any fat off the top (see Cook's Note), then spoon the stew atop your choice of serving options. Sprinkle with parsley before serving.
- Preheat the oven to 250 degrees F.
- In a large ovensafe pot or Dutch oven, sear the ground chuck and beef cubes in the butter using the same method as above. Use twine to tie the thyme, sage and oregano together. Add all the meat back to the pot along with the tied herbs, onions, beef stock, red chili flakes, peppercorns, garlic and 1 cup of the beer. Season with a pinch of salt, cover and place in the oven to cook until the onions are tender, about 6 hours.
- At the 6-hour mark, add the potatoes, carrots and remaining 1/2 cup beer. Cover and cook until the potatoes and carrots are tender, about 2 hours. Skim any fat off the top (see Cook's Note), then spoon the stew atop your choice of serving options. Sprinkle with parsley before serving.
- In a large pot or Dutch oven, sear the ground chuck and beef cubes in the butter using the same method as above. Load the pot the same as above. Bring to a very low simmer over medium heat, cover and simmer until the onions are tender, about 6 hours.
- At the 6-hour mark, add the potatoes, carrots and remaining 1/2 cup beer. Reduce the heat to low, cover and cook until the potatoes and carrots are tender, about 2 hours. Skim any fat off the top (see Cook's Note), then spoon the stew atop your choice of serving options. Sprinkle with parsley before serving.
ULTIMATE BEEF STEW
Ina Garten couldn't possibly have known when she started working on her latest cookbook how much we'd all need comfort food right now. She came up with the concept for Modern Comfort Food more than two years ago, figuring the book would arrive just before the presidential election and that we might be a bit stressed. "Little did I know that 2020 would bring so much more," she says. "Right now I think we just want really simple comforting foods that make us feel good." In many ways, the book seems meant to be. "It was the easiest one I've ever written. I tend to gravitate toward comfort food anyway, and I found that the book just flowed in a way I don't ever remember." Many of the recipes are the culmination of years of experimentation and taste memories. This beef stew was inspired by the takeout stews Ina and Jeffrey ate in their tent when they camped outside Paris in the spring and summer of 1971. "Over the years I learned a lot about what makes beef stew really delicious," she says. "A nice red wine, short ribs instead of chuck. It's a classic recipe, just done in a more modern way."
Provided by Ina Garten
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 300˚ F.
- Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
- Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
- Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
- Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
- Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.
THE BEST BEEF STEW
The deep flavors in our beef stew come from browning the chuck roast in batches and cooking the onions and garlic until they're sweet. Cooking low-and-slow in the oven allows the meat to become completely tender in its rich red wine-laced sauce. This is a great dish to make ahead as its complex flavors intensify overnight.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Arrange a rack in the lower third of the oven and preheat to 275 degrees F. Tie the parsley, thyme, rosemary and bay leaves together with kitchen twine.
- Heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate.
- Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about 6 minutes. Add the carrots and celery and continue to cook until they are brightly colored and fragrant, about 4 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pot, and cook until it evaporates, about 4 minutes. Sprinkle the vegetables with the flour, stir to evenly coat them and cook for 1 minute. Add the broth, potatoes, tomatoes and the reserved beef with any accumulated juices. Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.
- Cover the pot and then transfer to the oven. Bake until the beef is tender but still holds its shape, 1 1/2 to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.
BEEF STEW
Provided by Katie Lee Biegel
Categories main-dish
Time 2h50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Season the beef generously with salt and pepper. Sprinkle 2 tablespoons of the flour evenly over the meat.
- Heat the olive oil in a large heavy saucepan or Dutch oven over medium-high heat. Add the beef in a single layer without crowding the pan (work in 2 batches if necessary) and cook, turning, until browned on all sides. Remove the beef from the pan and reserve.
- Add the beer to the pan and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Bring the liquid to a boil and cook until it is reduced by half; return the beef to the pot and add the potatoes, onions, carrots, celery stalk, broth and 1 cup water. Bring to a boil, reduce the heat to a very low simmer, cover and cook until the beef is very tender, 1 1/2 to 2 hours.
- In a small bowl, mash the butter with the remaining 3 tablespoons flour until smooth. While whisking the liquid, drop small pieces of the butter paste into the stew, whisking until each piece dissolves. Continue adding the butter paste until it is used up and completely dissolved into the stew. Add the peas and continue cooking until the stew is thickened and the peas are cooked, about 5 minutes. Taste and season with salt and pepper (about 1 1/2 teaspoons salt and 3/4 teaspoon pepper).
- Ladle the stew into individual bowls and garnish with the chopped celery leaves and sliced scallions, if using.
KITCHEN SINK STEW
When we cook roasts, there's usually a good bit of leftover. These go into the freezer to use later for stews. I usually have pork, chicken, beef or lamb, so it's always a mixture that goes into the stew. Use whatever you have available.
Provided by CulinaryQueen
Categories Stew
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Put all ingredients (except later additions) into a large stew pot and cover.
- Place on burner at medium high heat and bring to a boil.
- Allow to boil 5 minutes.
- Turn down heat to lowest point. Move to the smallest burner if necessary to get a lower heat.
- Simmer 1 to 1 1/2 hours.
- If using potatoes: Add during last 20-30 minutes and continue to simmer until potatoes are tender.
- If using pasta or rice: Add during the last few minutes just to heat through.
- Serve with rolls or crusty bread and butter.
Nutrition Facts : Calories 260.4, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.1, Sodium 560.8, Carbohydrate 52.6, Fiber 6.8, Sugar 8.9, Protein 7.2
EVERYTHING BUT THE KITCHEN SINK SOUP (BEEF VEGETABLE SOUP)
This soup is SO good to have around on a cold, winter's day or just any time of the year. I tend to tripple the recipe so that my family and I can have this on hand in the freezer and eat it for quick lunches or dinners. Hope you enjoy it as much as we do.
Provided by These hands can cook
Categories Lunch/Snacks
Time 2h
Yield 12-16 serving(s)
Number Of Ingredients 25
Steps:
- Brown stew meat, onions, garlic and celery in a large pot.
- Once stew meat is browned, add red wine and deglaze bottom of pan.
- Add all other ingredients and bring to a boil, stir well.
- Cover and reduce heat to low, simmer for 1-2 hours until veggies are tender.
- Serve with sandwiches, crackers or rolls.
Nutrition Facts : Calories 312.6, Fat 8.8, SaturatedFat 3.2, Cholesterol 25.6, Sodium 1005.6, Carbohydrate 46.8, Fiber 10.6, Sugar 14.7, Protein 16.6
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
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