TED'S BEEF STEW
This hearty stew is great served over egg noodles.
Provided by METAXA313
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 18
Steps:
- Combine the flour, garlic powder, 1 teaspoon salt, and 1 teaspoon pepper in a resealable plastic bag. Place the beef in the bag and shake to coat.
- Heat the oil in a large stockpot over medium heat; brown the beef in the hot oil and remove to a plate lined with paper towels. Add the onion to the remaining oil and cook until browned. Pour the beef broth into the stockpot. Stir in the rosemary, thyme, and bay leaves. Season with salt and pepper. Return the beef to the pot. Bring the mixture to a boil; reduce heat to low, cover, and simmer 1 hour.
- Add the potatoes, carrots, and celery to the pot. Whisk together the cornstarch and cold water in a small bowl and mix into the stew. Cover and simmer 45 minutes more. Stir in the frozen peas and cook another 15 minutes.
Nutrition Facts : Calories 944.5 calories, Carbohydrate 62.3 g, Cholesterol 152 mg, Fat 53.8 g, Fiber 8.4 g, Protein 51.6 g, SaturatedFat 19.5 g, Sodium 1136.8 mg, Sugar 7.3 g
ROSEMARY-THYME STEW
Make and share this Rosemary-Thyme Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 9h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large skillet; saute the onion, flour, carrots, celery, garlic, potatoes, thyme, rosemary, and chicken until chicken is white on all sides; drain off excess fat.
- Put sauteed ingredients in a 4-quart slow cooker; sprinkle with salt and pepper.
- Pour in the chicken stock; stir.
- Cook on LOW for 8-9 hours (is ready in 6 hours in my cooker).
- Add in corn; cover and cook an additional 1/2 hour on high.
- Stir before serving.
Nutrition Facts : Calories 300.2, Fat 4.2, SaturatedFat 0.9, Cholesterol 68.5, Sodium 383.4, Carbohydrate 33.5, Fiber 3.7, Sugar 4.7, Protein 32.8
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