BEEF STEW FOR TWO ( SLOW COOKER )
I wanted to make stew, but I didn't want to make a lot so this recipe came out of the darkest corners of my brain. And by the way, this recipe is just enough for two hearty bowlfuls. If you want to double this, go right ahead. Please feel free to adjust the seasonings to your own taste. Submitted to "ZAAR" on December 30th, 2008.
Provided by Chef shapeweaver
Categories Stew
Time 6h15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Mix flour, kosher salt, black pepper, onion powder, and garlic powder together in a large plastic bag.
- Add beef stew chunks, coating well.
- Place coated meat into a 2 quart slow cooker.
- Top meat with potatoes and carrots.
- Mix together beef broth and worcestershire sauce, and pour over potatoes.
- Top with bay leaf, and cover.
- Cook on low for 6 hours.
- After cooking remove bay leaf and stir so meat and veggies are combined.
- Serve with your favorite crusty bread.
BEEF STEW FOR TWO
You can plan ahead and prepare this stew in a slow cooker, advises Roger Slivon from Genesee Depot, Wisconsin. With a kick of cayenne, you'll love this savory, hearty Beef Stew for Two.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine 1 cup wine, lemon juice, soy sauce and Worcestershire sauce; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. In a large saucepan, brown beef in oil. Remove meat and set aside. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Add 2 cups beef broth and remaining wine. Return meat to pan., Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the potatoes, carrots, mushrooms, thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and beef are tender. Discard thyme sprigs., In a small bowl, combine cornstarch and remaining beef broth until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 466 calories, Fat 13g fat (4g saturated fat), Cholesterol 77mg cholesterol, Sodium 697mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 5g fiber), Protein 29g protein.
CROCK POT BEEF STEW FOR TWO
This Crock Pot Beef Stew recipe is plump full of onions, carrots, potatoes, celery, garlic and tender beef stew meat all nested together in a red wine reduction sauce with just a small kick of spice.
Provided by Beth Pierce
Categories Beef
Time 7h15m
Number Of Ingredients 17
Steps:
- 1. In large Ziploc bag combine flour, pepper, salt and garlic powder. Add stew meat and shake to coat. Heat 1 tablespoon vegetable oil in large skillet over medium heat. Add coated stew meat and cook to brown all sides. Remove from heat and add to crock pot.
- 2. Heat 1-2 more tablespoons vegetable oil in same skillet over medium heat. Add onion and cook until lightly browned on the edges; approximately 4-5 minutes. Add garlic and cook for additional 1 minute; stirring constantly. Add to crock pot on top of beef.
- 3. Using same skillet add wine over medium low heat working to loosen browned bits on the bottom of the skillet. Reduce the wine by 1/2 while continuing to stir. Add Worcestershire sauce. beef broth, Cajun seasoning, cumin and bay leaf, Simmer for 5 minutes.
- 4. Pour wine/broth mixture over beef and onions in the crock pot.
- 5. Cook on low for 8-10 hours or high for 4-5 hours adding carrots, potatoes and celery halfway through the cooking process. Cook just until meat and vegetables are tender. Remove bay leaf.
CROCK POT BEEF STEW FOR TWO PEOPLE
Steps:
- Gather the ingredients.
- Cut the meat into cubes.
- Coat the stew meat with 3 tablespoons of flour.
- Brown the meat in a skillet with vegetable oil until the meat is quite dark but not burned. The color on the outside will give color to the stew broth as well as add flavor from the browning process.
- Drain the browned meat well.
- Add the meat to slow cooker with the vegetables, spices and enough water to cover the ingredients.
- Cover and cook on low for 6 to 8 hours. Don't worry, it can cook longer if your day is longer.
- During the last 30 minutes of cooking, remove the bay leaf and turn the heat setting to high. When the stew is boiling, stir in a mixture of 2 tablespoons of flour and about 1/2 cup of water. Cook until slightly thickened.
- Serve and enjoy!
Nutrition Facts : Calories 658 kcal, Carbohydrate 66 g, Cholesterol 101 mg, Fiber 8 g, Protein 42 g, SaturatedFat 7 g, Sodium 889 mg, Fat 26 g, ServingSize 2 servings, UnsaturatedFat 17 g
STEW FOR TWO
HERE'S an easy stew that's ready in an hour. The tender beef and colorful vegetables are perfect ingredients for a comforting meal.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 2 servings.
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine flour and 1/4 teaspoon thyme. Add beef, a few pieces at a time, and shake to coat. , In a large skillet, brown meat in oil on all sides. Add the water, tomato sauce, broth, potato, onion, carrots, red pepper, soup mix, Worcestershire sauce, rosemary, garlic powder, pepper and remaining thyme. , Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. Stir in peas. Return to a boil. Reduce heat; simmer 5-10 minutes longer.
Nutrition Facts : Calories 465 calories, Fat 13g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 987mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 6g fiber), Protein 46g protein.
CIDER BEEF STEW FOR TWO
This is a downsized recipe for when you have a taste for beef stew but don't want to eat it for days. This stew is also a little different because it has a little sweetness and a little tang to it.
Provided by Laura O.
Categories Stew
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine flour, salt, and pepper.
- Add beef and toss to coat.
- In a large saucepan or dutch oven, brown beef in oil.
- Add cider, water, vinegar, and thyme.
- Bring to a boil and then reduce heat and simmer for 1 hour or until meat is tender.
- Add carrots, potato, and onion.
- Return to a boil and then reduce heat and simmer 45 minutes or until vegetables are tender.
CLASSIC STOVETOP BEEF STEW
Tender chunks of beef, vibrant veggies, and creamy potatoes all cook together in a deliciously seasoned sauce in one pot on the stove. This Classic Stovetop Beef Stew is a recipe that never goes out of style.
Provided by Valerie Brunmeier
Categories Main Course
Time 2h15m
Number Of Ingredients 22
Steps:
- Combine the seasoning mix ingredients in a small bowl. Cut any large pieces of stew meat into smaller bite-size pieces, if necessary.
- Heat the vegetable oil in a large Dutch oven over MEDIUM-HIGH heat. Add about half of the meat to the pan, or as much as you can without overcrowding the pan. Sprinkle 2 teaspoons of the spice mixture over the meat and sauté the beef until nicely browned. Use a slotted spoon to transfer the beef to a dish and set aside. Repeat with the remaining beef, adding additional oil if needed, and seasoning with 2 more teaspoons of the spice mixture. Reserve remaining spice mixture for later.
- Add additional oil to pan if needed and add the onion, celery, and garlic. Cook, stirring occasionally, until softened. Add the tomato paste and stir until well combined. Add the red wine and increase the heat under the pot to bring the mixture to a boil. Add the beef broth, Worcestershire sauce, remaining spice mix and the bay leaf. Add the beef and all the juices that have accumulated back to pot and bring to a boil. Reduce heat to LOW, cover, and simmer for 1 ½ hours, or until the beef is fork tender.
- Add the potatoes and carrots and raise the heat under the pot to bring the liquid to a boil. Reduce the heat to LOW, cover and simmer for another 30 to 40 minutes until the veggies are fork tender. Stir in the frozen peas and parsley. Combine the water and cornstarch in a measuring cup or small bowl and stir it into the beef stew. Continue cooking, uncovered, until thickened.
- Discard the bay leaf before serving.
Nutrition Facts : Calories 411 kcal, Carbohydrate 27 g, Protein 38 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 93 mg, Sodium 955 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
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