DUTCH OVEN BEEF STEW
Stick-to-your-ribs beef stew. The only time I've achieved fork-tender (not chewy) beef in my stew with soft (not crunchy!) potatoes. Dutch oven not totally necessary (doesn't go into oven) but the cast iron seems to do something special, even when it's enamel-coated. Adapted from Beef Stew V recipe on allrecipes.
Provided by AnneWisconsin
Categories Stew
Time 3h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Some notes about the ingredients: I like the tomatoes with seasoning, choose your favorite. Cheap red wine works just fine. Baby carrots work, too - just guesstimate how many would add up to 6 big ones.
- The trick with peeling pearl onions: cut off the stem ends, throw in boiling water for 1.5 minutes, drain and rinse with cold water (or even dunk in ice water). You should be able to squeeze the onion and pop them right out of the peel.
- Real instructions start now:.
- Throw the flour, salt and pepper into a bowl or bag with the beef cubes and coat completely.
- In the dutch oven (or heavy pot) combine the butter and oil, and saute the beef and onions over medium-high heat until beef is browned on outside.
- Stir in the tomatoes, water and bouillon cubes. Add parsley and thyme. Stir in the red wine.
- Cover soup and simmer for 1 hour, stirring occasionally.
- Add bay leaves, carrots and potatoes. Continue to simmer until potatoes are tender, about 1 1/2 hours.
Nutrition Facts : Calories 280.1, Fat 10.4, SaturatedFat 4.9, Cholesterol 82.8, Sodium 516.5, Carbohydrate 17.3, Fiber 2.5, Sugar 4, Protein 26.8
CLASSIC BEEF STEW
Aromatic and satisfying, a comforting bowl of beef stew always hits the mark on extra chilly nights. Here, seared pieces of marbled beef simmer away until fall-apart-tender in broth, with punchy aromatics added to it like tomato paste, Worcestershire sauce, red wine, and fire-roasted tomatoes for a subtle smokiness.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 3h25m
Number Of Ingredients 14
Steps:
- Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
- Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
- Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
- Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through.
- Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.
DUTCH OVEN BEEF STEW
"This is a great cold-weather meal," says Bettina Turner from Kernersville, North Carolina. "I love this Dutch oven beef stew because it's a hearty meal in one pot. Add a good loaf of bread and you're all set."
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine 4 tablespoons flour, salt if desired and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and turn to coat. , In a Dutch oven over medium-high heat, brown beef in oil in batches. Remove and set aside. Add onion to the pan and cook until tender. Add garlic; cook 1 minute longer. Stir in remaining flour and pepper until blended. Gradually stir in broth. Add the beef, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours. , Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving.
Nutrition Facts : Calories 439 calories, Fat 13g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 426mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein.
MARK'S WORLD FAMOUS DUTCH OVEN BEEF STEW
Make and share this Mark's World Famous Dutch Oven Beef Stew recipe from Food.com.
Provided by markaemerson
Categories Stew
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- This Dutch oven recipe can take a couple of hours if you start with raw food. So these directions have you doing some cooking at home before the outing.
- Beforehand: Peel and slice onion. Grease a large frying pan with margarine or cooking oil. Sauté beef and onion until beef is brown and onions are clear. Drain fat off. Let cool. Place in plastic freezer bag and freeze overnight.
- Peel potatoes and cut into about 1 inch cubes. Peel carrots and cut into 1/2 inch sections.
- Place potatoes and carrots in microwave oven and cook for about 3 minutes. [Don't put too many in at once.] Let cool, then place in plastic bags and freeze overnight.
- On the morning of the outing remove these from the freezer and place in a cooler or wrap in several layers of newspaper. Keep out of direct sunlight. Everything will be thawed and ready to go by cooking time.
- Ready to cook: Fire up 4 lb. bag of "instant" briquettes. Grease Dutch oven, bottom and sides. Add in beef, 1 tsp salt, 1/2 tsp pepper, tomato soup, beef broth, onion, carrots, and potatoes. Add water [hot better than cold] to just cover the beef, stir. Place oven on coals - 15 underneath and 10 on top. Check after about 20 minutes. Add water if the water has cooked off.
- Put 2 packages of powdered brown gravy mix, and 1/2 Tablespoon of Wondera (or flour) into a bowl. Skim off some of the hot juices, add to bowl and stir. Stir mixture into Dutch oven, and cover surface with biscuit dough. Cook uncovered for about 10 more minutes. Be sure stew is not sticking to the bottom; if so, remove the briquettes from underneath the Dutch oven. Make sure lid clears the top of the biscuits by at least 1 inch. If there isn't enough clearance, remove some of the liquid. Recover and cook another 10 minutes. Meal is done when carrots and potatoes are tender. Let cool for a bit, then salt and pepper to taste. Serve it up!
Nutrition Facts : Calories 510.4, Fat 17.4, SaturatedFat 5, Cholesterol 91.3, Sodium 1163.9, Carbohydrate 52.2, Fiber 5.1, Sugar 8.6, Protein 38
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