Beef Stew For Two Recipes

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BEEF STEW FOR TWO ( SLOW COOKER )



Beef Stew for Two ( Slow Cooker ) image

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

1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 lb beef stew meat, cut into 1 inch chunks
1 1/2 cups potatoes, peeled and diced, cut into 1 inch pieces
3/4 cup carrot, diced
1 1/2 cups beef broth
1/2 teaspoon Worcestershire sauce
1 bay leaf

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



Beef Stew for Two image

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

1-1/2 cups dry red wine or beef broth, divided
3 tablespoons lemon juice
2 teaspoons reduced-sodium soy sauce
2 teaspoons Worcestershire sauce
1/2 pound beef stew meat, cut into 1-inch cubes
2 teaspoons olive oil
1 small onion, chopped
3 garlic cloves, minced
2-1/2 cups beef broth, divided
2 small potatoes, cut into 1-inch cubes
2 medium carrots, cut into 1-inch slices
1 cup sliced baby portobello mushrooms
2 fresh thyme sprigs
1/8 teaspoon cayenne pepper
2 teaspoons cornstarch

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



Crock Pot Beef Stew for Two image

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

3/4 lb beef stew meat
1/4 c flour
1/2 tsp pepper
1/2 tsp salt
1/4 tsp garlic powder
3 Tbsp vegetable oil
1 small onion chopped
2 cloves garlic minced
2 carrots cut in chunks
2 potatoes cut in chunks
1 stalk celery chopped
1/2 c dry red wine
2 Tbsp worcestershire sauce
1 c low sodium beef broth
1 tsp cajun seasoning (more or less to taste)
1/4 tsp ground cumin
1 bay leaf

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



Crock Pot Beef Stew for Two People image

This easy, flavorful beef stew recipe in the crock pot uses lean beef and carrots, potatoes, rosemary, and garlic. It's perfect for two people.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 6h15m

Yield 2

Number Of Ingredients 13

3/4 pound stew beef, lean chuck, or beef round
3 tablespoons flour
2 tablespoons vegetable oil
2 medium carrots (sliced)
2 small potatoes (diced)
1 small onion (cut into wedges)
1 clove garlic (smashed and minced)
Optional: 1 bay leaf
Dash oregano
Dash rosemary
Salt (to taste)
Pepper (to taste)
2 tablespoons of flour (mixed with about 1/2 cup of cold water)

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



Stew for Two image

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

1/4 cup all-purpose flour
1/2 teaspoon dried thyme, divided
3/4 pound beef cube steaks, cubed
1 tablespoon canola oil
1 cup water
1 can (8 ounces) tomato sauce
1/2 cup beef broth
1 small potato, peeled and cubed
1/2 small onion, cut into wedges
1/2 cup sliced fresh carrots
1/3 cup chopped sweet red pepper
1 teaspoon onion soup mix
1 teaspoon Worcestershire sauce
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup frozen peas

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



Cider Beef Stew for Two image

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

3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 lb beef stew meat, cut into 1-inch pieces
2 tablespoons vegetable oil
1 cup apple cider
1/2 cup water
1 tablespoon vinegar
1/2 teaspoon dried thyme
2 large carrots, cut into 1-inch pieces
1 large potato, cut into 1-inch pieces
1 medium onion, halved and sliced

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



Classic Stovetop Beef Stew image

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

1 ½ teaspoons sea salt
1 teaspoon dried crushed rosemary
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon paprika
½ teaspoon fresh ground black pepper
2 tablespoons vegetable oil (plus additional as needed)
2 pounds beef stew meat
1 cup diced white or yellow onion
2 stalks celery (chopped)
1 teaspoon minced garlic
3 tablespoons tomato paste
1 cup medium to full-bodied red wine ((like Cabernet, Zinfandel, or Merlot))
2 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
1 bay leaf
1 pound baby yellow or red potatoes (or a combination of both, halved or quartered)
3 or 4 carrots (peeled and roughly chopped)
1 cup frozen peas (no need to thaw)
¼ cup fresh Italian parsley
¼ cup water
2 tablespoons cornstarch

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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