BEEF STEW WITH SPICY V-8
My dear friend Liz passed this recipe on to me years ago... it is flexible as far as veggies you want to add. Pretty basic stuff. But the V-8 adds a nice kick and this remains a favorite recipe.
Provided by Mom2Danny
Categories Stew
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Brown meat in small amount of oil.
- Add canned tomatoes and let cook for about 10 minutes.
- Add vegetables and enough V-8 juice to cover.
- Let simmer until cooked through.
- You can season as desired with salt/pepper.
Nutrition Facts : Calories 384.4, Fat 6.2, SaturatedFat 2.4, Cholesterol 72.6, Sodium 665.3, Carbohydrate 55, Fiber 12.8, Sugar 24.3, Protein 33
5 HOUR BEEF STEW
This is a recipe from my grandma Jan. It's so good and comforting. Make with some yummy bran muffins.
Provided by Anna Johnson
Categories Soups, Stews and Chili Recipes Stews Beef
Time 5h20m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Stir beef, potatoes, tomato-vegetable juice cocktail, carrots, celery, onion, tapioca, sugar, salt, and pepper together in a roasting pan; cover.
- Bake in preheated oven until beef and potatoes are tender, about 5 hours.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 45.2 g, Cholesterol 76.2 mg, Fat 10.4 g, Fiber 6.6 g, Protein 30.4 g, SaturatedFat 4 g, Sodium 470.4 mg, Sugar 9.8 g
FATHER N LAW'S V-8 BEEF STEW
We love, love, loved the combination of meat and veggies in this stew. Pure, stewy perfection! Cut taters smaller if you are in a rush - That way you'll ensure they cook through.
Provided by Rose Mary Mogan
Categories Other Main Dishes
Time 3h30m
Number Of Ingredients 23
Steps:
- 1. In a gallon size zip lock bag, add flour, marjoram, garlic & onion powder, salt, thyme, black pepper & paprika. Shake to mix. Add cubed beef a few pieces at a time,coat evenly and remove to a large platter, till all meat has been coated.
- 2. Heat 4 tablespoons oil in a large cast iron skillet, add meat a few pieces at a time, being careful not to over crowd the skillet, and brown meat on all sides. Repeat till all meat has been cooked and browned on all sides. Remove from skillet with a large slotted spoon to a large platter.
- 3. In a dutch oven or stock pot, heat 2 tablespoons of oil over medium heat, add onions & garlic, and saute till onions are soft and transparent, about 5 minutes.. Then add meat, V-8 Juice, pepper flakes, if using, bay leaves, beef broth, brown sugar, & stir to mix and allow to cook over low heat for 1 and a half hours, being sure to stir ever 10 to 15 minutes to prevent sticking. Preheat oven to 300 degrees F.
- 4. After 1 1/2 hours stir in carrots, celery & potatoes, red wine, diced tomatoes,& tomatoe paste. Stir till well mixed. Cover with a tight fitting lid & place in preheated oven and allow to continue to cook for an additional 1 1/2 to 2 hours. Remove from oven, skim off any excess fat, remove bay leaves, and serve over noodles or rice, or with your favorite corn bread recipe.
- 5. See my favorite recipe for Mama's Buttermilk Corn Bread https://www.justapinch.com/print/bread/savory-bread/mamas-buttermilk-corn-bread.html
HOMEMADE VEGETABLE BEEF SOUP
My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.
Provided by renee
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 5h55m
Yield 10
Number Of Ingredients 10
Steps:
- Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
- Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 18.3 g, Cholesterol 35.9 mg, Fat 4.6 g, Fiber 3.3 g, Protein 16.7 g, SaturatedFat 1.7 g, Sodium 987.9 mg, Sugar 7.6 g
OLD-FASHIONED BEEF STEW
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams
STEPHANIE'S SLOW-COOKER STEW
Start this warming one-pot meal before you head out for the day. By the time you get home, the well-seasoned meat will be tender and mouthwatering. -Stephanie Rabbitt-Schappacher, Cincinnati, Ohio
Provided by Taste of Home
Categories Dinner
Time 7h50m
Yield 5 servings (about 1-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 7-8 hours or until meat is tender. Discard bay leaves., In a small bowl, combine cornstarch and water until smooth; stir into stew. Add corn and peas. Cover and cook on high for 30 minutes or until thickened.
Nutrition Facts : Calories 273 calories, Fat 7g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 865mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges
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