Donnas Best Beef Stew Recipes

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THE BEST BEEF STEW



The Best Beef Stew image

Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 19

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon salt, divided
6 tablespoons all-purpose flour, divided
1/2 teaspoon smoked paprika
1 tablespoon canola oil
3 tablespoons tomato paste
2 teaspoons herbes de Provence
2 garlic cloves, minced
2 cups dry red wine
2 cups beef broth
1-1/2 teaspoons minced fresh rosemary, divided
2 bay leaves
3 cups cubed peeled potatoes
3 cups coarsely chopped onions (about 2 large)
2 cups sliced carrots
2 tablespoons cold water
2 tablespoons balsamic or red wine vinegar
1 cup fresh or frozen peas
Additional fresh rosemary, optional

Steps:

  • In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

THE BEST BROWNED BEEF STEW EVER



The Best Browned Beef Stew Ever image

I originally found this recipe at Recipe Goldmine but have added and subtracted after trial and error. The original recipe called for a 10 oz pkg of frozen peas to be added during the last 15 minutes of cooking. I usually add a little rosemary and cayenne. Can add the spices you wish. This is very good!

Provided by Christina Chavez

Categories     Stew

Time 2h40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 -1 1/2 lb cubed beef stew meat
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup vegetable oil
1 onion, chopped fine
1 carrot, chopped fine
1/4 cup finely chopped celery, with a few minced leaves
1 tablespoon dried parsley
1 pinch thyme
3 1/2 cups beef broth
2 medium potatoes, diced
2 carrots, diced
2 onions, diced

Steps:

  • Put flour, salt and pepper in a large ziploc bag.
  • Heat oil over medium heat in a large dutch oven.
  • Place meat in bag with the flour and shake until well coated.
  • Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion.
  • Stir until well browned.
  • Add finely chopped carrot and next 4 ingredients.
  • Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes).
  • Add diced potatoes, carrots, and onions, cook for another 45 minutes or until potatoes are tender.

DONNA'S BEST BEEF STEW



Donna's Best Beef Stew image

I've been making this beef stew for many years now and my husband loves to take it to work and I never get any of it! Simmer in a Dutch Oven for 1-1/2 hrs then add vegetables till tender. This recipe is also suitable for a crock pot just don't add more than 3/4 full of the ingredients! NOTE: Never tell them you found this...

Provided by Donna Thiemann

Categories     Beef

Time 8h15m

Number Of Ingredients 12

2 lb beef stew meat, cubed to bite size
1 c baby carrots
6 large baking potatoes, scrubed, chopped
32 oz beef broth, reduced sodium
1 pkg onion soup mix
1 can(s) healthy request cream of mushroom soup, or dry pkg beef gravy
1/2 c carbernet sauvignon, or merlot wine (use a good drinkng.wine).
1 tsp garlic powder
1 tsp onion powder
1 tsp seasoning salt, such as mccormick's
2-3 Tbsp cornstarch
1/4 c water, cold

Steps:

  • 1. Brown stew meat in a little vegetable oil. Add McCormick's season all salt, garlic powder and onion powder to stew meat while browning. Add remaining ingredients. Set for desired time, 4hrs, 6 hrs, and 8-10 hrs. I cook mine for the longest time possible as it makes for a richer broth! This may be simmered on low for 1-1/2 hours in a DUTCH OVEN, before adding the vegetables. Once vegetables are added simmer an additional 20-30 minutes or until potatoes and carrots are fork tender!
  • 2. When vegetables are tender...thicken broth, add 4 tablespoons of cornstarch to ½ cup of cold water. Mix till smooth and add to stew. Stir well until broth is thickened.
  • 3. *The longer the stew cooks the more tender the meat and richer the broth.*

BEST OF ALL: SLOW COOKER BEEF STEW



Best of All: Slow Cooker Beef Stew image

I have tried many beef stew recipes from this site. This is the one! I took the best from each and got this no-fail version.

Provided by Bobbee Valentine

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 7h45m

Yield 10

Number Of Ingredients 16

⅓ cup all-purpose flour
½ teaspoon garlic salt
½ teaspoon ground black pepper
2 pounds beef for stew, cut into 1-inch cubes
2 tablespoons olive oil
1 onion, chopped
1 ½ cups beef broth
½ cup red wine
1 tablespoon Worcestershire sauce
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
2 cloves garlic, minced
2 bay leaves
1 (1.5 ounce) package beef stew seasoning mix (such as McCormick®)
1 teaspoon paprika

Steps:

  • Whisk flour, garlic salt, and black pepper together in a small bowl; pour into a large resealable plastic bag. Place stew beef in bag, seal the bag, and shake to coat beef to coat completely.
  • Heat olive oil in a large skillet over medium-high heat; saute coated beef in hot oil until browned on all sides, about 10 minutes. Stir onion into beef; saute until onion is softened, 5 to 7 minutes. Pour beef and onions into a slow cooker.
  • Stir beef broth, red wine, and Worcestershire sauce together in a bowl. Pour broth mixture into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Transfer broth mixture to the slow cooker.
  • Mix potatoes, carrots, celery, garlic, bay leaves, beef stew seasoning mix, and paprika into beef mixture.
  • Cook on High for 1 hour. Reduce heat to Low and cook until meat is tender, 6 to 7 hours.

Nutrition Facts : Calories 249.5 calories, Carbohydrate 21.5 g, Cholesterol 47.9 mg, Fat 8.2 g, Fiber 2.6 g, Protein 19.3 g, SaturatedFat 2.4 g, Sodium 636.8 mg, Sugar 2.5 g

BEST EVER BEEF STEW



Best Ever Beef Stew image

A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights!

Provided by Chungah Rhee

Categories     entree

Yield 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
2 pounds top sirloin steak, diced
Kosher salt and freshly ground black pepper, to taste
1 medium sweet onion, diced
2 large carrots, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, halved
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1/2 cup dry red wine
2 1/2 cups beef stock
4 sprigs fresh thyme
2 bay leaves
1 large russet potato, peeled and cut in 1/2-inch chunks
2 tablespoons chopped fresh parsley leaves

Steps:

  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.

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