Beef Stew With Sun Dried Tomatoes Recipes

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BEEF STEW PROVENCAL



Beef Stew Provencal image

When I was young, my favorite food to order in a restaurant was beef stew. My mother and I decided to create our own and experimented with different ingredients until we came up with this recipe. Everyone liked this slow cooker version so much that now it's a tradition every time the whole family is together. -Chelsey Larsen, Sparks, Nevada

Provided by Taste of Home

Categories     Dinner

Time 6h35m

Yield 6 servings.

Number Of Ingredients 18

4 medium carrots, chopped
4 celery ribs, chopped
1 cup beef broth
1 jar (7 ounces) julienned oil-packed sun-dried tomatoes, drained
1 can (6 ounces) tomato paste
1 small onion, chopped
1/3 cup honey
1/4 cup balsamic vinegar
1 garlic clove, minced
1 teaspoon dried thyme
1/2 teaspoon onion powder
1/4 teaspoon white pepper
1 boneless beef chuck roast (2-1/2 pounds), cut into 2-inch cubes
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
Hot cooked egg noodles or mashed potatoes

Steps:

  • In a 4-qt. slow cooker, combine the first 12 ingredients. In a large bowl, combine the beef, flour, salt and pepper; toss to coat. In a large skillet, brown beef in oil in batches. Transfer to slow cooker., Cover and cook on low for 6-8 hours or until beef is tender. Serve with noodles.

Nutrition Facts : Calories 588 calories, Fat 27g fat (8g saturated fat), Cholesterol 123mg cholesterol, Sodium 581mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 5g fiber), Protein 43g protein.

ALITA'S TOMATO BEEF STEW



Alita's Tomato Beef Stew image

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

½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
3 pounds beef stew meat, cut into 1-inch cubes
¼ cup oil
3 (14.5 ounce) cans chopped tomatoes
3 large onions, chopped
1 (16 ounce) can tomato sauce
1 ½ cups water
3 tablespoons Worcestershire sauce
5 teaspoons minced garlic, or to taste
1 tablespoon paprika
1 ½ teaspoons white sugar
3 bay leaves
3 cups 3/4-inch carrot chunks
3 cups 3/4-inch potato chunks
2 cups quartered fresh mushrooms

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

GRILLED BEEF SKEWERS WITH SUN-DRIED TOMATO RELISH



Grilled Beef Skewers with Sun-Dried Tomato Relish image

Provided by Giada De Laurentiis

Time 6h37m

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 cup extra-virgin olive oil
4 cloves garlic, minced
3 tablespoons herbes de Provence
2 teaspoons kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper
1 (2 pound) beef tri-tip, trimmed, and cut into 3/4-inch cubes (about 48 cubes)
1/2 small red onion, finely diced, rinsed, and drained
1/2 cup chopped oil-packed sun-dried tomatoes (about 10 to 12 tomatoes)
1 ear of corn, kernels removed, or 1/2 cup frozen and thawed corn
3 tablespoons extra-virgin olive oil
1 small avocado, peeled, pitted, and diced
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper

Steps:

  • For the beef: In a resealable plastic bag or glass bowl, combine the olive oil, garlic, herbes de Provence, salt, pepper, and beef. Refrigerate for at least 6 hours or overnight.
  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the marinade and season with salt. Thread 4 pieces of meat onto each skewer and grill for 3 to 4 minutes on each side for medium-well. Arrange the skewers on a platter.
  • For the relish: In a small bowl, combine the onion, sun-dried tomatoes, corn, and olive oil. Refrigerate until ready to serve. Just before serving, add the avocado, feta cheese, and parsley. Gently toss and season with salt and pepper, to taste. Serve the relish alongside the beef skewers.

BEEF AND BUTTERNUT SQUASH STEW



Beef and Butternut Squash Stew image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 15

3 tablespoon olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme
2 pounds stew beef, cut into 2-inch cubes
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons all-purpose flour
1 cup Marsala wine
1 pound butternut squash, trimmed and cut into 2-inch cubes
1/4 cup chopped sun-dried tomatoes
3 to 4 cups beef broth
2 tablespoons fresh chopped flat-leaf parsley
Crusty bread, for serving

Steps:

  • In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

BEEF STEW WITH TOMATOES



Beef Stew with Tomatoes image

Here's a hearty beef stew that won't leave you in the kitchen chopping vegetables all day!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h10m

Yield 6

Number Of Ingredients 10

1 1/2 lb beef stew meat
12 medium new potatoes, cut in half (1 1/2 lb)
1 medium onion, cut into 8 wedges
1 bag (8 oz) baby-cut carrots (30)
2 cups water
1 1/2 teaspoons seasoned salt
1 bay leaf
1/4 cup cold water
2 tablespoons Gold Medal™ all-purpose flour
2 large tomatoes, chopped (2 cups)

Steps:

  • Heat oven to 325°F. In 4-quart ovenproof bean pot or casserole, place all ingredients except cold water, flour and tomatoes.
  • Cover and bake about 2 hours 30 minutes or until beef is tender.
  • In small bowl, mix cold water and flour; gradually stir into beef mixture. Stir in tomatoes. Bake about 20 minutes longer or until slightly thickened. Remove bay leaf.

Nutrition Facts : Calories 325, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1, Fiber 4 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 470 mg

BEEF STEW WITH SUN-DRIED TOMATOES



Beef Stew With Sun-Dried Tomatoes image

Make and share this Beef Stew With Sun-Dried Tomatoes recipe from Food.com.

Provided by Chef Christine

Categories     Stew

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 cup sun-dried tomato
1 1/2 lbs beef stew meat
4 medium red potatoes (about 1 1/2 lbs)
1 medium onion, diced
3 garlic cloves, diced
8 ounces carrots
2 cups water
1 teaspoon salt
1 tablespoon parsley
1/2 teaspoon oregano
1/2 teaspoon basil
4 bay leaves
1/4 cup cold water
2 tablespoons all-purpose flour

Steps:

  • Drain and rinse tomatoes, then coarsely chop.
  • Mix tomatoes and remaining ingredients except the 1/4 cup water and flour.
  • Cover and cook on high setting for 5 hours or low setting for 9 hours or until beef and vegetables are tender.
  • mix 1/4 cup water and the flour; stir into stew.
  • Cover and cook on high heat for 10-15 minutes. Remove bay leaves and serve.

Nutrition Facts : Calories 828.9, Fat 44.7, SaturatedFat 17.6, Cholesterol 177.1, Sodium 1031.1, Carbohydrate 53.6, Fiber 7.5, Sugar 11.1, Protein 52.5

MEDITERRANEAN BEEF STEW WITH OLIVES, SUN-DRIED TOMATOES, BASIL



Mediterranean Beef Stew With Olives, Sun-Dried Tomatoes, Basil image

I honestly don't remember where this one came from - I just have a photocopy. But it is an incredibly flavorful stew. Great over polenta, couscous, potatoes. Stored in a tightly covered container, this stew will freeze well for up to 6 months, though the basil will darken in color. You might want to freshen it up with some fresh shredded basil or chopped parsley.

Provided by dbreslau

Categories     Meat

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs lean stewing beef, such as bottom round, cut into 1-1/2 inch cubes
2 tablespoons olive oil
2 medium onions, sliced
3 garlic cloves, thinly sliced
3/4 cup dry vermouth
1 (28 ounce) can peeled Italian tomatoes, coarsely chopped, juices reserved
2 teaspoons balsamic vinegar
1/4 teaspoon fresh ground black pepper
1/8 teaspoon crushed red pepper flakes
1/3 cup quartered and pitted kalamata olive
1/3 cup sun-dried tomato, strips drained
1/2 cup lightly packed fresh basil leaf, shredded

Steps:

  • Pat the meat dry. In a large flameproof casserole, heat the olive oil over moderately high heat. Add the meat in 2 batches and cook, turning, until nicely browned, about 5 minutes per batch. As the meat is cooked, remove it to a plate.
  • Add the onions and cook, stirring occasionally, until they are golden and beginning to brown around the edges, about 5 minutes. Add the garlic and cook until softened and fragrant, about 1 minute. Pour int he vermouth and boil until reduced by half, 1 to 2 minutes. Then add the chopped tomatoes with their juices, the vinegar, black pepper, hot pepper, and 1-1/2 cups water.
  • Add the meat to the sauce, along with any juices that have collected on the plate. Bring to a boil, reduce the heat to low, cover, and simmer 1-1/4 hours. Add the olives and simmer 20 to 30 minutes longer, or until the meat is tender.
  • Add the sun-dried tomatoes and simmer 5 minutes. (The stew can be made to this point up to 2 days in advance.) Just before serving, stir in the fresh basil.

Nutrition Facts : Calories 414.8, Fat 23.2, SaturatedFat 7.7, Cholesterol 110.6, Sodium 212.9, Carbohydrate 12.5, Fiber 2.9, Sugar 6.7, Protein 33.6

VEGETABLES AND TOMATOES BEEF STEW



Vegetables and Tomatoes Beef Stew image

This delicious and satisfying beef stew recipe is flavored with tomatoes and red wine, along with beef broth and vegetables.

Provided by Diana Rattray

Categories     Dinner     Entree     Lunch

Time 2h30m

Yield 6

Number Of Ingredients 22

For the Beef:
2 pounds beef chuck (lean, cut into 1/2-inch pieces)
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Sauce:
3 tablespoons extra virgin olive oil
1/2 cup onion (chopped)
2 ribs celery (cleaned, thinly sliced)
2 cloves garlic (minced)
2 14.5 ounce cans diced tomatoes
1/2 cup dry red wine (burgundy, pinot noir, or cabernet)
2 cups beef broth
1/2 teaspoon black pepper (freshly ground)
1 teaspoon dried leaf thyme
1 cup potatoes (peeled, diced)
1/2 cup carrots (diced)
Optional: 1/2 cup diced rutabaga (or turnip)
For Sauce Thickening:
3 tablespoons flour
1/4 cup water (cold)
Garnish: Parsley (chopped)

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

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