CLASSIC BEEF STEW WITH ROOT VEGETABLES
A simple, classic beef stew with root vegetables, full of flavour and served up family style.
Provided by Aimee
Categories Main Dishes
Time 4h30m
Number Of Ingredients 17
Steps:
- Preheat the oven to 275°F. Adjust oven rack to bottom third so that your pot and lid fit easily. Have your vegetables prepped and ready to go.
- Place the beef on a tray. Pat the beef dry with a clean kitchen rag or paper towel. Stir in 1 teaspoon each fine sea salt and freshly ground black pepper to the flour. Sprinkle 4 Tablespoons of seasoned flour over the beef. Using clean hands or tongs, toss the beef thoroughly in the flour, making sure it is well-coated.
- Over medium heat, melt 1 Tablespoon olive oil and 1 teaspoon butter together in a large Dutch oven with a tight fitting lid. (I usually use an Le Creuset enameled cast iron 3.5 qt braiser.) When the butter is bubbling, add half the beef and brown the meat all over, turning each piece with tongs. It should sizzle when added.
- When the beef is browned on all sides, transfer it to a clean bowl. Pour about 1/2 cup of beef stock into the pan to deglaze; scrape the bottom with a firm rubber spatula to get up all the browned bits. Pour this gravy over the browned beef.
- Set the pan back over medium heat. Repeat steps 2 and 3 with remaining beef, this time, deglazing with the red wine. Transfer to a bowl.
- Over medium heat, melt together the final teaspoon of butter and a tablespoon of olive oil in the pot. Tumble in the shallots and onion. Sauté for 2 minutes. Sprinkle over the dried herbs and garlic; add the rutabaga, carrots as well. Saute for 3-4 minutes until the vegetables have softened around the edges. Sprinkle remaining seasoned flour over the vegetables (about 2 Tablespoons) and stir well to coat. Cook for about a minute, then pour in the remaining beef stock. Scrape the bottom well.
- Return the beef and all juices to the pot. Add Dijon and Worchestershire. Stir well. The stock should just barely cover the meat and vegetables. Cover the pot with a tight fitting lid and place in the oven.
- Slow braise the stew for 3 hours. Remove the lid and cook for an additional hour. Allow the stew to cool for about 15 minutes before serving. It will thicken slightly as it cools. Season generously with additional salt and pepper, tasting each time.
- Serve with crusty bread and butter or a mountain of mashed potatoes.
Nutrition Facts : Calories 307 kcal, Carbohydrate 17 g, Protein 29 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 74 mg, Sodium 340 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
MOM'S CROCK POT BEEF STEW
Nothing says comfort food like beef stew. Mom's Crock Pot Beef Stew is hearty, full of flavor and easy to put together for a busy weeknight or a Sunday night family dinner.
Provided by Barbara
Categories Entree Main Course
Time 8h10m
Number Of Ingredients 8
Steps:
- Spray crock pot insert.
- Layer the first five ingredients in order listed.
- Combine salt and tapioca and sprinkle over top.
- Pour tomato juice over the top.
- Cook on low for 8 to 10 hours.
Nutrition Facts : Carbohydrate 45 g, Protein 27 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 78 mg, Sodium 1315 mg, Fiber 6 g, Sugar 7 g, Calories 397 kcal, ServingSize 1 serving
MOM'S OLD FASHIONED BEEF STEW
This stew is just like one my mom used to make when my sister and I were little girls and she was the busy mom on the run!
Provided by BrendaM
Categories Stew
Time 9h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a heavy plastic bag, combine flour, salt and pepper.
- In batches, add beef to flour mixture and toss to coat.
- Transfer to a plate.
- In a large nonstick skillet, heat half the oil over medium high heat.
- Cook beef in batches, adding more oil as needed, until browned all over.
- With a slotted spoon, transfer beef to a slow cooker.
- Add 1 cup stock to pan and stir to scrape up any brown bits.
- Transfer stock mixtures to slow cooker.
- Add carrots, potatoes, celery, onion, tomatoes (with juice) remaining stock, bay leaf, Worcestershire sauce and parsely; mix well to combine.
- Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours until vegetables are tender and stew is bubbling.
- Remove bay leaf and discard.
- Add peas.
- Cover and cook on high 15 to 20 minutes longer or until slightly thickened and peas are heated through.
- Season to taste with salt and pepper.
EASY VEGETABLE BEEF STEW
Make and share this Easy Vegetable Beef Stew recipe from Food.com.
Provided by 4-H Mom
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Combine beef pieces, tomatoes and onion in Dutch oven. Cover tightly, bake 1 hour.
- Add carrots, bell pepper, celery, Italian seasoning, salt and black pepper to beef mixture, stir. Cover and bake an additional 45 minutes or until beef and carrots are tender.
- Heat oil in large skillet over medium heat. Add mushrooms, cook and stir 10 minutes or until lightly browned and tender. Stir mushrooms into stew.
- Adjust seasonings to taste.
Nutrition Facts : Calories 522.5, Fat 33.1, SaturatedFat 12.2, Cholesterol 118, Sodium 653.1, Carbohydrate 23.6, Fiber 5.5, Sugar 11.7, Protein 33.3
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
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