CLASSIC BEEF STEW
This easy beef stew recipe is my favorite. The rich beef gravy helps the hearty flavor of the potatoes and carrots to come through. It's the perfect homemade dish for a blustery winter day. -Alberta McKay, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 245 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 751mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
SLOW-COOKED STEW
I often depend on this stew to put a hot, nutritious meal on the table after a long day at work.-Diane Delaney, Harrisburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 9h20m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the V8, tapioca, sugar and pepper; let stand for 15 minutes. In a 5-qt. slow cooker, combine the beans, carrots, celery and onion. Top with beef. Add V8 mixture. Cover and cook on low for 9-10 hours or until beef is tender. Serve over noodles. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 156 calories, Fat 5g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 141mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
TAPIOCA BEEF BROTH
Provided by Amanda Hesser
Categories easy, lunch, soups and stews, appetizer
Time 1h
Number Of Ingredients 4
Steps:
- Bring the broth to a boil in a small saucepan. Remove from the heat, toss in the thyme, cover and let steep for 30 minutes.
- Strain the broth into a clean saucepan and bring to a boil. Add the tapioca, cover the pan, remove it from the heat and let sit for 15 to 20 minutes or until the tapioca is translucent. Season with salt and pepper. The original recipe, adapted from ''Daniel Boulud's Café Boulud Cookbook,'' by Daniel Boulud and Dorie Greenspan (Scribner), is served with roasted halibut, sautéed chanterelles and braised endive.
Nutrition Facts : @context http, Calories 37, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 301 milligrams, Sugar 1 gram
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