SAVORY VEGETABLE BEEF STEW
This is by far the best vegetable beef stew that I have ever made. My grandmother gave me the recipe. My husband, who is a very picky eater, loves this recipe more than anything else I make.
Provided by JAIME5025
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h
Yield 12
Number Of Ingredients 18
Steps:
- Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
- Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
- Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.
Nutrition Facts : Calories 342 calories, Carbohydrate 23.7 g, Cholesterol 62.7 mg, Fat 17.5 g, Fiber 3.7 g, Protein 21.8 g, SaturatedFat 6.5 g, Sodium 679.7 mg, Sugar 4.9 g
TOMATO-BASED BEEF STEW
Growing up, I didn't know there was any other kind of beef stew than this. When I moved out, someone said they were making "beef stew"... little did I know! I absolutely had to call my mom to get the "real" one :-)
Provided by CandyTX
Categories Stew
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Braise beef in vegetable oil.
- Mix everything together, adding water to thin if needed.
- Simmer for about an hour or until potatoes and beef are done.
- Serve over rice or crackers.
- Note: This can also be done in the crockpot, just cook all day on low.
Nutrition Facts : Calories 634.8, Fat 31.9, SaturatedFat 12, Cholesterol 118, Sodium 397.6, Carbohydrate 53.3, Fiber 7.3, Sugar 9.3, Protein 36.6
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
ALITA'S TOMATO BEEF STEW
Alita tweaked this rich, tomato-based beef stew over the years from her original recipe, which was much less red and contained less vegetables. We're always a little regretful when the pot is empty. Teenagers can wolf it down pretty fast!
Provided by Kate in Berkeley
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 12
Number Of Ingredients 17
Steps:
- Combine flour, salt, and pepper in a resealable bag; add stew meat and shake until meat is coated.
- Heat oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add coated meat and loose flour from the bag to the hot oil; cook and stir until browned on all sides, 5 to 10 minutes.
- Mix tomatoes, onions, tomato sauce, water, Worcestershire sauce, garlic, paprika, sugar, and bay leaves into stew meat mixture; bring to a boil. Reduce heat to low and simmer stew, scraping bottom of Dutch oven every 30 minutes, about 1 hour.
- Stir carrots into stew and cook for 30 minutes more. Add potatoes to stew and cook until potatoes are tender, about 30 minutes. Add mushrooms to stew and cook until tender, about 15 minutes.
Nutrition Facts : Calories 484.8 calories, Carbohydrate 25.9 g, Cholesterol 98.6 mg, Fat 27.4 g, Fiber 4.4 g, Protein 33.8 g, SaturatedFat 9.6 g, Sodium 678.1 mg, Sugar 8.6 g
VEGETABLES AND TOMATOES BEEF STEW
Steps:
- Gather the ingredients.
- In a large bowl, mix the beef with the flour, salt, and pepper. Toss until well coated.
- In a large Dutch oven or saucepan, heat the olive oil over medium heat. Add the seasoned beef and cook, stirring, until browned.
- Add the onion and celery and continue cooking until the onion is soft and fragrant.
- Add the garlic, tomatoes, red wine, and beef broth. Bring to a boil. Reduce the heat, cover, and simmer for 1 1/2 hours.
- Once the cooking time is up, add the pepper, thyme, potatoes, carrots, and rutabaga or turnip, if using. Cover the stew and simmer for 35 to 45 minutes longer, or until all vegetables are tender.
- In a small bowl, mix the flour and cold water.
- Add the flour thickener to the pot and stir well. Continue cooking until the sauce has thickened, for about 10 minutes. Transfer to serving bowls and garnish with parsley, if desired.
Nutrition Facts : Calories 463 kcal, Carbohydrate 21 g, Cholesterol 150 mg, Fiber 3 g, Protein 53 g, SaturatedFat 5 g, Sodium 672 mg, Sugar 4 g, Fat 18 g, ServingSize 6 servings, UnsaturatedFat 0 g
BEEFY VEGETABLE STEW
"This is my family's favorite budget meal," remarks Theresa Stone of Bakersfield, California. "It's not only inexpensive, but quick and tasty, too! Frozen veggies and canned tomatoes shave minutes off preparation time."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- In a large kettle or Dutch oven, cook the beef until no longer pink; drain. Add remaining ingredients. Cover and simmer for 40-45 minutes, stirring occasionally.
Nutrition Facts : Calories 137 calories, Fat 5g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 614mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 11g protein.
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