A Winters Night Beef Stew By Audrey M Recipes

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PERFECT WINTER BEEF STEW



Perfect Winter Beef Stew image

with only a few ingredients, this foolproof hearty dish is guaranteed to become a favorite winter staple. It fills you up in way that you are not too full or a little bit hungry.

Provided by traveling baker

Categories     Stew

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 8

3/4 cup kraft Italian dressing
2 lbs beef stew meat, such as beef chuck roast, cut into 1-inch chunks
6 slices oscar mayer bacon, chopped
1 cup chopped onion (about 1 large)
3 cups sliced mushrooms
3 cups sliced carrots
stewed tomatoes, undrained
1 (14 1/2 ounce) can beef broth

Steps:

  • Place dressing and meat in large resealable plastic bag. Refrigerate 30 minutes to marinate. Meanwhile, cook bacon in large saucepan on medium heat 5 minutes, or until crisp. Remove bacon from saucepan: drain.
  • Add onions and mushrooms; cook on medium-high heat 10 minutes., or until softened. remove meat from marinade; discard marinade. add meat, carrots, potatoes, tomatoes with their liquid, the broth and bacon to saucepan. Bring to boil, stirring occasionally. Reduce hear to low; cover and simmer 1 hour and 15 minutes.
  • Simmer uncovered, 15 minutes or until meat is tender and sauce is thickened, stirring occasionally.

WINTER VEGETABLE-BEEF STEW



Winter Vegetable-Beef Stew image

Take the chill off a winter night with this homey, red wine-infused beef-and-veggie stew.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 14

2 tablespoons olive oil
1 1/2 lb beef chuck roast, cut into 1-inch pieces
1 large onion, chopped
4 cloves garlic, finely chopped
1/4 cup Gold Medal™ all-purpose flour
1 cup Burgundy or dry red wine
3 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 1/2 cups ready-to-eat baby-cut carrots
4 medium parsnips, peeled, cut into 1/2-inch pieces
1/2 lb small red potatoes, cut in half
2 dried bay leaves
6 sprigs fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In 4-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Cook beef in oil 15 minutes, stirring occasionally, until browned. Remove beef to bowl; cover to keep warm.
  • In Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring occasionally, until tender. Return beef to Dutch oven. Sprinkle with flour; cook and stir 1 minute. Add wine; cook 1 minute, scraping to loosen any browned bits from bottom of pan. Stir in broth, carrots, parsnips, potatoes, bay leaves, thyme, salt and pepper.
  • Heat to boiling; reduce heat. Cover; simmer about 40 minutes, stirring occasionally, until vegetables are tender. Remove bay leaves before serving.

Nutrition Facts : Calories 560, Carbohydrate 52 g, Fat 1, Fiber 11 g, Protein 44 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1150 mg

WINTER BEEF STEW



Winter Beef Stew image

This calls for marinating the meat instead of the browning process. Saves time, but feel free to use preference. Passive time includes marinating.

Provided by CoffeeB

Categories     Stew

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 9

3/4 cup Italian dressing
2 lbs beef stew meat
6 slices bacon, chopped
1 large onion
3 cups mushrooms, sliced
3 cups carrots, sliced
3 potatoes, peeled, cut into large chunks
1 (14 ounce) can stewed tomatoes, undrained
1 (14 ounce) can beef broth

Steps:

  • Trim excess fat from meat and cut into even 1 inch chunks.
  • Place dressing and beef in large ziplock bag.
  • Refrigerate 30 minutes.
  • Cook bacon in large pot on medium heat 5 minutes until crisp.
  • Remove bacon from pot using slotted spoon.
  • Discard excess bacon fat.
  • Add onion and mushrooms to pot.
  • Cook over medium heat 10 minutes.
  • Remove beef from marinade.
  • Discard marinade.
  • Add beef, carrots, potatoes, tomatoes with liquid, broth and bacon to pot.
  • Bring to a boil, stirring constantly.
  • Reduce heat to low.
  • Cover and simmer 1 1/4 hours.
  • Uncover.
  • Continue to simmer for 15 minutes or until meat is tender and sauce is thickened, stirring constantly.

Nutrition Facts : Calories 348.6, Fat 14.5, SaturatedFat 4.2, Cholesterol 76.7, Sodium 707.9, Carbohydrate 27, Fiber 4.2, Sugar 7.9, Protein 29.6

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