RAVIN' GOOD STEW
This stew is loaded with ingredients. It's sure to fill up the kids before they head out trick-or-treating, and the family enjoys it all season long! -Shirley Smith, Yorba Linda, California
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- Drain pears, reserving juice; chop pears and set aside. In a Dutch oven, brown beef in oil in batches; drain and set aside. In the same pan, saute onions in butter for 5 minutes. Stir in the flour, ketchup, salt, lemon zest, thyme, pepper, cinnamon and cloves until blended. , Gradually stir in the broth, wine and reserved pear juice. Add bay leaf and beef. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add sweet potatoes; cover and simmer 30 minutes longer or until potatoes and beef are tender. Stir in raisins and pears; heat through. Discard bay leaf. Garnish with parsley.
Nutrition Facts :
RAVEN'S STEW
I love venison stew. You will enjoy this tasty dish. You may substitute Elk or Moose meat. We serve it on rice, but you could also serve it alone or on top of mashed potatoes or broad egg noodles.
Provided by Gaurdian Gabriel
Categories Stew
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a crock pot, add the venison and cover with the bacon slices.
- Place the garlic, onion, potatoes, carrots, parsnips and apple around the vension meat.
- Season well with salt, pepper, thyme and parsley.
- Pour the apple cider over everything and cook on low for 6 - 8 hours.
- If you prefer a thicker gravy, add a little flour and water mix and allow to cook till thickened.
- Serve to your preference and enjoy.
Nutrition Facts : Calories 363.4, Fat 7.2, SaturatedFat 2.6, Cholesterol 162.3, Sodium 1132.2, Carbohydrate 27.3, Fiber 3.8, Sugar 5.9, Protein 45.8
BEEF STEW WITH ROOT VEGETABLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h15m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
- Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
- If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
- To finish, add the parsley and stir through the stew.
RAVEN'S BEEF STEW
A delicious and easy to make beef stew recipe.
Provided by Raving Raven
Categories Beef Stew
Time 2h35m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the shortening in a large skillet over medium-high heat and stir in the beef stew meat. Cook and stir until the beef is evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a large pot, and add beef stock, onion, garlic, bay leaves, beef bouillon, salt, and pepper. Cook on medium heat until beef begins to tender, about 1 hour.
- Melt the butter in a skillet over medium heat. Stir in the carrots; cook and stir until the carrots begins to tender. Stir in the potatoes and celery. Continue to cook and stir until all the vegetables are tender. Transfer the vegetables to the large pot. Simmer until the beef is very tender, about 1 hour more.
Nutrition Facts : Calories 628 calories, Carbohydrate 47.4 g, Cholesterol 90.1 mg, Fat 31.3 g, Fiber 6.8 g, Protein 38.3 g, SaturatedFat 10.5 g, Sodium 639.4 mg, Sugar 8.1 g
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