Favourite Beef Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

KYLE'S FAVORITE BEEF STEW



Kyle's Favorite Beef Stew image

My son calls this very-hearty beef stew 'world famous!' You will need a large slow cooker.

Provided by Heather G

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 7h45m

Yield 10

Number Of Ingredients 18

3 pounds cubed beef stew meat
¼ cup all-purpose flour
½ teaspoon salt
3 tablespoons olive oil
3 tablespoons Worcestershire sauce
1 pound carrots, peeled and cut into 2-inch pieces
4 large potatoes, cubed
1 tablespoon dried parsley
1 ½ teaspoons ground black pepper
2 cups boiling water
2 (1 ounce) envelopes onion soup mix
3 tablespoons butter
3 large onions, quartered
2 tablespoons minced garlic
½ cup burgundy wine
2 (6 ounce) packages fresh button mushrooms, halved
¼ cup warm water
3 tablespoons cornstarch

Steps:

  • Toss the beef, flour, and salt in a sealable bag until the beef is coated.
  • Heat the oil in a large skillet over medium-high heat. Combine the beef and Worcestershire sauce in the skillet; cook until the beef is evenly browned on all sides; transfer to a slow cooker, but do not clean the skillet. Add the carrots, potatoes, parsley, and pepper to the slow cooker.
  • Combine the boiling water and soup mix in a small bowl; add to slow cooker.
  • Melt the butter in the skillet over medium-high heat. Cook the onion and garlic in the melted butter until soft; transfer the onion and garlic to the slow cooker and return the skillet to the heat. Combine the wine and mushrooms to the skillet; cook until the mushrooms begin to absorb the wine; pour the mixture into the slow cooker.
  • Place the cover on the slow cooker and set to High; cook for one hour. Reduce heat to Low and cook until the beef is fork-tender, 6 to 8 hours. Whisk together the warm water and cornstarch; stir into the stew; cook uncovered until stew thickens, about 15 minutes.

Nutrition Facts : Calories 617.3 calories, Carbohydrate 46.6 g, Cholesterol 100.3 mg, Fat 34.3 g, Fiber 6.2 g, Protein 30.7 g, SaturatedFat 13.5 g, Sodium 961.5 mg, Sugar 7.9 g

ULTIMATE BEEF STEW



Ultimate Beef Stew image

Ina Garten couldn't possibly have known when she started working on her latest cookbook how much we'd all need comfort food right now. She came up with the concept for Modern Comfort Food more than two years ago, figuring the book would arrive just before the presidential election and that we might be a bit stressed. "Little did I know that 2020 would bring so much more," she says. "Right now I think we just want really simple comforting foods that make us feel good." In many ways, the book seems meant to be. "It was the easiest one I've ever written. I tend to gravitate toward comfort food anyway, and I found that the book just flowed in a way I don't ever remember." Many of the recipes are the culmination of years of experimentation and taste memories. This beef stew was inspired by the takeout stews Ina and Jeffrey ate in their tent when they camped outside Paris in the spring and summer of 1971. "Over the years I learned a lot about what makes beef stew really delicious," she says. "A nice red wine, short ribs instead of chuck. It's a classic recipe, just done in a more modern way."

Provided by Ina Garten

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 15

3 tablespoons good olive oil
4 ounces small-diced pancetta
3 pounds boneless short ribs, cut in 1 1/2-inch chunks (4 1/2 pounds on the bone)
Kosher salt and freshly ground black pepper
1/4 cup Cognac or brandy
1 cup hearty red wine, such as a Côtes du Rhône or Chianti, divided
2 cups chopped yellow onions (2 onions)
2 cups chopped fennel, trimmed and cored (1 large bulb)
2 tablespoons minced garlic (6 cloves)
1 (14.5-ounce) can diced tomatoes, including the juices
2 tablespoons tomato paste
2 cups beef broth, such as College Inn
1 pound carrots, scrubbed and cut 1/2 inch thick diagonally
1 pound Yukon Gold potatoes, scrubbed, 1-inch diced
10 ounces frozen peas

Steps:

  • Preheat the oven to 300˚ F.
  • Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
  • Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
  • Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
  • Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
  • Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.

THE BEST BEEF STEW



The Best Beef Stew image

The deep flavors in our beef stew come from browning the chuck roast in batches and cooking the onions and garlic until they're sweet. Cooking low-and-slow in the oven allows the meat to become completely tender in its rich red wine-laced sauce. This is a great dish to make ahead as its complex flavors intensify overnight.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 17

4 sprigs flat-leaf parsley
4 sprigs thyme
1 sprig rosemary
2 fresh bay leaves
2 tablespoons olive oil
3 pounds beef chuck roast, cut into 2-inch pieces
1 large onion, chopped
5 cloves garlic, chopped
7 medium carrots (about 12 ounces), peeled, cut diagonally into 1-inch pieces
3 large stalks celery, cut diagonally into 1-inch pieces
1/2 cup dry red wine
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 1/2 pounds small red potatoes, halved
One 28-ounce can diced tomatoes
Kosher salt and freshly ground black pepper
Chopped flat-leaf parsley, for serving

Steps:

  • Arrange a rack in the lower third of the oven and preheat to 275 degrees F. Tie the parsley, thyme, rosemary and bay leaves together with kitchen twine.
  • Heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate.
  • Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about 6 minutes. Add the carrots and celery and continue to cook until they are brightly colored and fragrant, about 4 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pot, and cook until it evaporates, about 4 minutes. Sprinkle the vegetables with the flour, stir to evenly coat them and cook for 1 minute. Add the broth, potatoes, tomatoes and the reserved beef with any accumulated juices. Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.
  • Cover the pot and then transfer to the oven. Bake until the beef is tender but still holds its shape, 1 1/2 to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.

BEEF STEW VI



Beef Stew VI image

Thick beef stew good eaten from a bowl or poured over biscuits. Substitute lamb and voila!...Irish stew!! If thicker stew is desired, add more cornstarch and/or take cover off for last 15-20 minutes. The longer this simmers, the better! Vary the herbs to your taste.

Provided by Paula Antoniou

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h20m

Yield 10

Number Of Ingredients 13

2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cubes beef bouillon, crumbled
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
½ teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water

Steps:

  • In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
  • Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Nutrition Facts : Calories 401.1 calories, Carbohydrate 24.9 g, Cholesterol 79 mg, Fat 21.2 g, Fiber 3 g, Protein 27.2 g, SaturatedFat 7.4 g, Sodium 436.3 mg, Sugar 2.9 g

FAVOURITE BEEF STEW



Favourite Beef Stew image

Simple home-style cooking is always the best and every culture loves stew - this version is a favourite in my family! Sometimes, I'll add parsnips or turnips - at other times, I'll omit the potatoes & serve over broad noodles - and occasionally, I top it with dumplings!!

Provided by CountryLady

Categories     Stew

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 -2 1/2 lbs lean beef, cut into cubes
2 tablespoons light olive oil
2 tablespoons butter (or margarine)
1 onion, finely chopped
1/4 cup flour
1 bay leaf
2 teaspoons chopped fresh thyme (or 1 tsp dried)
4 cups beef stock
salt & pepper
1/4 cup red wine (recommended!) (optional)
6 -8 carrots, coarsely chopped
6 -8 potatoes, coarsely chopped
6 -8 small onions, coarsely chopped
1 (28 ounce) can Italian tomatoes, drained & chopped
1/4 cup chopped fresh Italian parsley

Steps:

  • Pat meat dry with a paper towel.
  • Heat oil & butter together in a large heavy saucepan.
  • Add meat & cook, stirring constantly, until browned all over.
  • Remove from pot, cover & set aside.
  • To juices remaining in pot, add chopped onion & cook, stirring often, until tender.
  • Add a little more butter, if necessary.
  • Stir in flour & cook, stirring, until mixture is golden.
  • Return meat to pot.
  • Add next 6 ingredients (if using wine, I recommend adding this first to deglaze) - bring to a boil, stirring up browned bits from the bottom of the pot.
  • Reduce heat, cover & simmer until the meat is tender- about 1 1/2 to 2 hours.
  • Add vegetables & continue to simmer until veggies are tender- about 30 minutes.
  • Taste & adjust seasoning, if necessary.
  • Sprinkle with parsley.

Nutrition Facts : Calories 572.7, Fat 18.8, SaturatedFat 6.9, Cholesterol 99.4, Sodium 709.9, Carbohydrate 61.4, Fiber 9.5, Sugar 11.7, Protein 40.8

More about "favourite beef stew recipes"

WORLD'S BEST SAVORY BEEF STEW RECIPES
worlds-best-savory-beef-stew image

From allrecipes.com
Author Carl Hanson
Published 2020-07-31
Estimated Reading Time 5 mins
  • Cazuela de Vaca (Beef and Pumpkin Stew) View Recipe. "This hearty Chilean stew of beef, corn, and pumpkin is a one-dish meal," says damasio. "The main ingredients are stewed in serving-sized pieces, so that each person receives a large piece surrounded by a broth with the other vegetables."
  • Northern Italian Beef Stew. View Recipe. "Quite the excellent recipe," says fqpete. "I ordinarily adjust most recipes to suit my taste, but not this one. My maternal grandparents emigrated from northern Italy, and when I saw the ingredient list knew this was the real deal.
  • Cuban Beef Stew. View Recipe. "The traditional dish uses a good amount of olive oil and meat with a lot of marbling," says S. Shames. "This version is lower in fat, but is true to the spirit of the recipe.
  • Beef Tinaktak. View Recipe. Ground beef simmers in coconut milk with fresh veggies and water chestnuts. "Tinaktak (pronounced tee-nack-tack) may have originated from the sound of chopping meat: tak!
  • Spanish Beef Stew. View Recipe. Chunks of beef chuck are seasoned with smoked paprika and combined with onions, garlic, and green olives. "Made without potatoes, this is a great recipe to serve with simple steamed rice or even mashed potatoes," says Bibi.
  • Bigos (Polish Hunter's Stew) View Recipe. "This is a traditional recipe from Poland," says Olenka, "almost a Polish national dish. Bigos is a rich flavorful stew with sauerkraut, Polish sausage, beef, pork, red wine, caraway seeds, and more.
  • Ghormeh Sabzi (Persian Herb Stew) View Recipe. "Ghormeh sabzi is deliciously savory and loaded with the flavors of several different green herbs," says marybakes.
  • Mexican Beef and Vegetable Stew. View Recipe. "Tender chunks of beef and zesty diced tomatoes take this beef stew on a trip south of the border," says Baking Nana.
  • Boeuf Bourguignon. View Recipe. A classic French beef stew with red wine, beef broth, mushrooms, and onions. Love2Cook says, "I made this exactly as written and loved it!
  • Bo Kho (Spicy Vietnamese Beef Stew) View Recipe. Beef brisket stews in an aromatic ginger and lemongrass broth. "Bo Kho is the best beef stew I have ever eaten," raves Lori Rowley-Sipple.


EASY BEEF STEW RECIPE | JAMIE OLIVER STEW RECIPES
easy-beef-stew-recipe-jamie-oliver-stew image
Web Preheat the oven to 160ºC/325ºF/gas 3. Dice the beef into 1cm pieces, then toss in a bowl with the flour, making sure the meat chunks are totally covered. Set aside. Add a splash of oil to a large casserole pan and …
From jamieoliver.com


12 AMAZING BEEF STEW RECIPES - FOOD & WINE
12-amazing-beef-stew-recipes-food-wine image
Web 2022-10-25 Chef Galen Zamarra's 25-minute stew combines 2 pounds of boneless beef rib eye chunks with carrots and a Yukon potato in red wine sauce with herbs. Get the Recipe 11 of 11
From foodandwine.com


BEEF STEW RECIPES | BBC GOOD FOOD
beef-stew-recipes-bbc-good-food image
Web Warm up with one of our comforting beef stew recipes. Choose from slow-cooked beef casseroles, stroganoffs or beef bourguignon for a winning family meal. ... Add button mushrooms or smoked paprika for extra …
From bbcgoodfood.com


BEEF STEW RECIPES
beef-stew image
Web Instant Pot Best Beef Stew. 190 Ratings Save. Ghormeh Sabzi (Persian Herb Stew) 15 Ratings Save. Slow Cooker Oxtail Stew. 16 Ratings Save. Pressure Cooker Beef Stew. 139 Ratings Save. Ground Beef and …
From allrecipes.com


THE BEST BEEF STEW RECIPE | CLASSIC BEEF DINNERS
the-best-beef-stew-recipe-classic-beef-dinners image
Web 2020-03-01 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, …
From damndelicious.net


BEST EVER BEEF STEW RECIPE - HOW TO MAKE BEEF STEW
best-ever-beef-stew-recipe-how-to-make-beef-stew image
Web 2022-01-12 Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate. Step 2 In the same pot, cook onion, carrots, and celery until soft, 5 minutes.
From delish.com


12 BEST BEEF STEW RECIPES | EASY BEEF STEW RECIPE IDEAS
Web 2021-08-06 Best 5 Beef Stew Recipes. Our 38 Best Brisket Recipes 38 Photos. Our Best Healthy Ground Beef Recipes 18 Photos. Our Very Best Rhubarb Recipes 31 …
From foodnetwork.com
Author By


CLASSIC STOVETOP BEEF STEW | VALERIE'S KITCHEN
Web 2019-03-23 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 …
From fromvalerieskitchen.com


THE BEST BEEF STEW RECIPE - SWEET & SAVORY
Web 2020-04-22 Pre-heat the oven to 350°F (175°C). Heat a large Dutch oven (I used 5qt pot) over medium high heat. Then add oil. When oil is shimmering hot, working in batches, …
From sweetandsavorybyshinee.com


HOW TO MAKE THE BEST BEEF STEW YOU'VE EVER HAD I RECIPE + VIDEO
Web 2020-11-15 Step 1: Prep the beef. First, in a small bowl, toss your beef with 1/4 teaspoon of salt. In a large bowl, combine 4 tablespoons of flour with the smoked paprika, then add …
From tasteofhome.com


19 BEST RECIPES USING STEW BEEF CUBES - COOKING CHEW
Web 2022-05-25 7. Carne Con Papas. Stew beef is used all over the world in many different recipes and this is one of them. Carne con Papas is a Cuban beef dish that is a homey …
From cookingchew.com


BEEF STEW RECIPE | JAMIE OLIVER
Web Preheat the oven to 160ºC/300ºF/gas 2. Peel and roughly chop the onion, peel and quarter the parsnips and peel and halve the carrots. Deseed and roughly dice the squash, and …
From jamieoliver.com


10 BEST FAVORITE BEEF STEW RECIPES | YUMMLY
Web 2022-11-22 bay leaves, pepper, beef chuck roast, beef broth, dried thyme and 8 more Hearty Beef Chili Knorr red kidney beans, onions, green bell pepper, garlic, ground …
From yummly.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #healthy     #main-dish     #beef     #easy     #beginner-cook     #fall     #low-fat     #winter     #stove-top     #dietary     #low-sodium     #low-cholesterol     #seasonal     #low-saturated-fat     #low-calorie     #comfort-food     #low-carb     #inexpensive     #healthy-2     #low-in-something     #meat     #taste-mood     #equipment     #presentation     #served-hot     #4-hours-or-less

Related Search