OLD FASHIONED BEEF STEW
Steps:
- *See the pictured tutorial for more info on the tips to creating the best beef stew.
- Sprinkle the beef chunks with the salt and pepper. Sprinkle the flour over the beef to coat all sides.
- Heat the oil and butter in a large Dutch oven or heavy stock pot until hot (when you sprinkle in a few drops of water they should jump and sizzle). Add the coated beef chunks, spacing them out about 1/2 inch from each other and, working in batches so as not to overcrowd, generously brown the beef on all sides. Transfer to a plate and set aside.
- Add the onions with another tablespoon of butter to the Dutch oven (do not remove the browned/blackened bits in the bottom of the pan) and cook until soft and translucent, 5-7 minutes (add a little more oil or butter if necessary). Add the garlic and cook for another minute. Add the wine, bring it to a rapid boil, scraping up the browned bits from the bottom of the pan, and boil for 2 minutes or until the wine is mostly evaporated. Return the beef to the Dutch oven.
- Add the broth, tomato paste and seasonings. Bring it to a boil, reduce the heat to low, cover and simmer for 90 minutes.
- Add the vegetables, cover and cook for another hour. Add salt and pepper to taste.
- Serve hot sprinkled with a little chopped fresh parsley.
Nutrition Facts : Calories 468 kcal, Carbohydrate 27 g, Protein 36 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 109 mg, Sodium 1352 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
EASY STOVETOP BEEF STEW
Who says beef stew is boring? This stovetop beef stew recipe is rich, flavorful, and easy to make! Simple, real food ingredients shine in this hearty meal that is sure to be a family favorite!
Provided by Sara Garska
Categories Main Course
Time 2h30m
Number Of Ingredients 10
Steps:
- Place cubed stew meat into a large bowl. Add 2 Tablespoons of cornstarch, 1 to 2 teaspoons of Italian seasoning, and 1 teaspoon of salt. Mix until all the beef is covered.
- Allow meat and cornstarch mix to sit on the counter for an hour.
- Heat your heavy bottomed pot on the stove over medium heat. Add 2 Tablespoons of light or extra virgin olive oil to the pot.
- Once oil is warm, add the beef cubes to the pot. Cook until they start to brown, then flip. Brown on each side.
- Remove the browned meat from the pot and set aside on a plate until you are ready to add it back to the stew.
- Add the chopped onions to the beef drippings in the pot. Stir them over medium low heat for about five minutes until they are soft.
- Add the chopped garlic to the pot and stir for one minute.
- Add the meat back to the pot. Add about 2 cups of the beef broth to the pot so that the meat is covered.
- Bring the meat mixture to a low simmer, cover, and cook for an hour.
- At the hour point, peel your potato and carrots. Chop them into uniform size pieces.
- Add the potatoes to the meat mixture. Add more broth if necessary, so that the potatoes and meat are covered. Bring back to a simmer.
- In a small saucepan, add the carrots and about ½ cup of water. Bring to a simmer and cook for about half an hour or until the carrots are cooked through.
- Check to see if potatoes are cooked through. When they are, add the cooked carrots to the beef stew. Salt and pepper to taste. Enjoy!
Nutrition Facts : Calories 412 kcal, Carbohydrate 32 g, Protein 26 g, Fat 21 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 78 mg, Sodium 1166 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
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
GRANDMA'S BEEF STEW
Grandma knew what she was doing with this warm and comforting beef stew. It's seasoned perfectly and the meat is so tender. Everything is prepared in one pot, which makes for easy clean up after preparing this tasty stew. Serve with fresh rolls for a comforting meal.
Provided by Angela Cunningham
Categories Beef
Time 4h30m
Number Of Ingredients 14
Steps:
- 1. Brown the beef stew meat in a large skillet or Dutch oven.
- 2. Add the onion, tomatoes with their liquid, beef broth, tapioca, garlic, parsley, salt, pepper, and bay leaf. Bring to a boil. If you are using a skillet, transfer this to a pot you can put in the oven or you can transfer this to a Crock Pot.
- 3. Cover and bake at 350 degrees for 1 to 1 1/2 hours. Remove from oven and stir. Add all the vegetables and cook until tender.
- 4. If I'm using my Crock Pot, I add the vegetables in at the same time I add the meat mixture. I slow cook it most of the day.
- 5. Just a note, I always double this recipe because we love to have leftovers. I've have even had to triple it before. The recipe feeds 4 to 6 people one good size bowl of stew each.
GRANDMA BESSIE'S BEEF STEW
Make and share this Grandma Bessie's Beef Stew recipe from Food.com.
Provided by Lali8752
Categories Stew
Time 3h30m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- If it is cool or cold weather, it is best to put this in the oven (or a crock pot) and let cook for a while.
- Take a large pot (I use a dutch oven) on med high heat and add whole bottle of ketchup.
- Fill empty bottle with water and rinse out bottle with it, Pour this water in pot with ketchup.
- Add carrots, celery, potatoes, garlic and onion.
- When all of this has been cooking for a 1/2 hour or so, coat meat with flour and brown in large pan with a little oil.
- Cover with a lid and let this simmer for a few minutes.
- Meat will be soooooo tender.
- add meat mixture (oil, drippings and all) to the veggies.
- Mix well.
- Add the salt and pepper.
- Let this cook until it is thick and the veggies are tender.
- The"secret" is the ketchup.
- The stew doesn't taste a thing like ketchup though.
GRANDMA'S BEEF STEW
This is my grandma's beef stew recipe (the other grandmother than the coleslaw recipe), and one of the only recipes I know of that overcooking really doesn't hurt! Great with biscuits or garlic bread!
Provided by Dwynnie
Categories Stew
Time 10h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Put everything in (large) slow cooker.
- Mix.
- Cook on low for 8 to 10 hours.
- If desired, frozen veggies can be added later into the cooking time.
- Recipe can also be made in a dutch oven with a cooking time of 5 hours.
Nutrition Facts : Calories 395.7, Fat 14.8, SaturatedFat 5.5, Cholesterol 65.8, Sodium 1178.7, Carbohydrate 38.1, Fiber 6.1, Sugar 11.2, Protein 29.1
GRANDMAS BEEF STEW
This is my updated, documented version of my grandma's delicious beef stew - care packages of it kept me going through cold Ottawa winters in university and always was a source of comfort. Now I'm attempting to return the favour! It really is a "throw in whatever you have" recipe, so have fun with it.
Provided by YummySmellsca
Categories Stew
Time 8h
Yield 4 quarts, 8-10 serving(s)
Number Of Ingredients 28
Steps:
- Cube the steak and season well with salt and pepper.
- Heat 1 tbsp of oil in a large, heavy pot (I used enameled cast iron).
- Add the steak and brown on all sides. Remove to a plate.
- Add the remaining olive oil and bring back to temperature, then add the onion, carrots, celery, mushrooms and peppers.
- Cook, stirring, for about 15 minutes, until they begin to soften.
- Add the cauliflower, beans, garlic, fresh tomatoes, corn and potatoes and stir inches.
- Pour in the diced tomatoes and broth and stir in the salt, cocoa, allspice, cumin, thyme, paprika, Worcestershire, soy sauce, ketchup and tomato paste.
- Bring to a boil, then reduce heat to a simmer and add back the beef.
- Partially cover and cook, stirring every hour or so, for 3 hours.
- Cover the pot completely and cook, stirring every hour or so, for 3 hours.
- Stir in the peas and Veloutine, bring back to a boil and cook until thickened.
- Taste and add salt and pepper as needed.
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