Harvest Beef Stew Recipes
HARVEST BEEF CHUCK STEW
This is the best beef stew I've ever had. The cooking times are off because it's just best to let it cook all day. It works very well in the crockpot.
Provided by Mudpupsall
Categories Stew
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large pan over med-high heat.
- Add beef and saute for five minutes, browning on both sides.
- Remove meat from pan.
- Add onion and garlic.
- Saute five minutes.
- Add wine, tomato sauce, 1 cup beef broth, rosemary, bay leaves, and pepper.
- Bring to a boil.
- Add beef and simmer 1 hour.
- Add rest of broth, vegetables and simmer for at least one hour, until vegetables are tender and meat is falling apart.
- Add the flour and water and cook five more minutes.
HARVEST BEEF STEW
This Betty's Best stew, loaded with beef and six kinds of vegetables, is certainly the best stew you'll ever bake.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h45m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. In Dutch oven, mix all ingredients except corn, potatoes and zucchini. Cover; bake 2 hours 30 minutes, stirring 2 or 3 times during the first 1 hour 30 minutes.
- Stir in corn and potatoes. Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.
- Stir in zucchini. Cover; let stand 10 minutes before serving.
Nutrition Facts : Calories 350, Carbohydrate 34 g, Cholesterol 70 mg, Fat 1/2, Fiber 5 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 540 mg
HARVEST VEGETABLE BEEF STEW
Here's a hearty beef and vegetable stew that's perfect for cooking all your harvested vegetables from the garden using a slow cooker to cook it all day for a great meal that's ready to go come dinner time.
Provided by Patti Estep
Categories Dinner Recipes
Time 7h10m
Number Of Ingredients 14
Steps:
- In a large slow cooker combine all vegetables.
- Place beef cubes on top.
- Place a rubber band around the thyme and place on top of beef.
- Cook on low for 4-5 hours
- Add tomato paste and stir.
- Cook for an addition hour, then serve
Nutrition Facts : Calories 292 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 6 grams fat, Fiber 7 grams fiber, Protein 29 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 106 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
PUMPKIN HARVEST BEEF STEW
By the time the stew is done simmering and a batch of bread finishes baking, the house smells absolutely wonderful. -Marcia O'Neil, Cedar Crest, New Mexico
Provided by Taste of Home
Categories Dinner
Time 6h55m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, heat oil over medium-high heat. Brown beef in batches; remove with a slotted spoon to a 4- or 5-qt. slow cooker. Add the pumpkin, potatoes, squash and onion. Stir in the broth, tomatoes and seasonings. Cover and cook on low for 6-8 hours or until meat is tender., Remove bay leaves. In a small bowl, mix water and flour until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until liquid is thickened.
Nutrition Facts : Calories 258 calories, Fat 6g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 479mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
HARVEST STEW
Looking for a new way to dress up your fall festivities? This tasty stew, hot from the Crafting Traditions kitchen, will do the trick! To make it extra eye-appealing, our cooks topped it with easy-to-cut leaf biscuits, then flavored it with savory pieces of pork plus vegetables and herbs.
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 6-8 servings.
Number Of Ingredients 24
Steps:
- In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened (dough will be slightly sticky)., Turn onto a lightly floured surface; knead 8-10 times. Roll out to 1/4-in. thickness; cut with a floured 2-1/2-in. maple leaf or round cutter. Cover and refrigerate., In a Dutch oven, brown pork in oil over medium heat. Stir in the broth, onion, garlic, basil, rosemary, salt and pepper; cover and simmer for 1 hour., Add rutabaga and carrots; cover and simmer for 30 minutes or until vegetables are crisp-tender. Add beans; cook for 10 minutes longer or until beans are crisp-tender. Combine cornstarch and water; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened., Pour into an ungreased shallow 2-1/2- to 3-qt. baking dish. Immediately top with 12 biscuits. Bake, uncovered, at 400° for 15 minutes or until biscuits are golden brown. Bake remaining biscuits on an ungreased baking sheet for 10-12 minutes.
Nutrition Facts :
HARVEST BEEF STEW
I got this recipe more than 10 years ago out of one of those Betty Crocker cookbooks that you can buy at the supermarket checkout. This is one of the tastiest beef stew recipes I've had and I make this frequently in the winter months. Enjoy!
Provided by SGpratt
Categories Stew
Time 4h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees.
- Mix all ingredients except corn, potatoes, peas and potatoes in ovenproof Dutch oven or decent size pot, breaking up tomatoes.
- Cover and bake 2 1/2 hours, stirring 2 or 3 times during the first 1 1/2 hours. I keep beef broth ready to add in case I need more liquid.
- Stir in potatoes, cover and bake 1 to 1 1/2 hours longer or until beef and vegetables are tender.
- Stir in peas and corn. Cover and let stand 15 minutes before serving.
- NOTE: this freezes well.
Nutrition Facts : Calories 316.7, Fat 6.1, SaturatedFat 2.4, Cholesterol 72.6, Sodium 170.1, Carbohydrate 38.1, Fiber 6.4, Sugar 8.6, Protein 30.6
SLOW COOKER HARVEST BEEF STEW
Steps:
- Place flour and meat tenderizer in a plastic bag and shake to mix. Add meat, a few pieces at a time, shaking to coat. In a large saucepan or skillet, heat oil. Brown meat and drain. In a slow cooker, layer meat and all other ingredients, mix well. Cook on LOW for 6 hours or until the meat is tender. Optional: Add the noodles at the end and cook until tender.
HARVEST BEEF STEW
This is a delicious, hearty stew that's perfect for late fall or winter. For the beer, I recommend Sierra Nevada Pale Ale.
Provided by CULINARYJEN
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h
Yield 6
Number Of Ingredients 18
Steps:
- Heat bacon grease in a large pot over medium heat.
- Combine flour with salt and pepper. Coat beef cubes.
- Brown meat in the bacon grease until nicely browned. Remove to a paper towel, and set aside.
- Heat olive oil in the same pot. Cook onions, garlic, carrots, and celery over low heat. Add the vinegar and sugar. Pour in the broth and bring to a boil. Deglaze the pan by scraping off the food stuck on the bottom of the pot.
- Return meat to pot. Pour in beer, then stir in parsnips, turnips, red potatoes, parsley, and bay leaves. Reduce heat to medium low. Cover and simmer for 90 minutes, stirring occasionally.
Nutrition Facts : Calories 918.3 calories, Carbohydrate 43.7 g, Cholesterol 166.3 mg, Fat 52.9 g, Fiber 7.2 g, Protein 56 g, SaturatedFat 18 g, Sodium 777.2 mg, Sugar 16.2 g
More about "harvest beef stew recipes"
SLOW-COOKER HARVEST BEEF STEW - WHOLE AND HEAVENLY OVEN
From wholeandheavenlyoven.com
Estimated Reading Time 4 mins
- In a large bowl, combine beef cubes and flour. In a medium saucepan over medium-high heat, saute beef in oil stirring occasionally until beef is slightly browned, 5-10 minutes. (beef will not cook entirely)
- Place beef in a 3-qt slow cooker. Add carrots, celery, potatoes, onion, garlic, tomatoes, water, vinegar, and seasonings. Stir to combine.
FALL HARVEST PUMPKIN AND BEEF STEW - THE COZY APRON
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Estimated Reading Time 3 mins
SLOW COOKER HARVEST BEEF STEW - RECIPES | AMERICAN HEART ...
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PERSIAN INSPIRED HERB AND BEEF STEW ... - HALF BAKED HARVEST
From halfbakedharvest.com
Estimated Reading Time 6 mins
- 1. Season the beef with salt and pepper. Heat the olive oil in a large skillet, sear the beef on both sides. Remove the beef and transfer to the slow cooker. 2. To the slow cooker, add the onion, garlic, turmeric, crushed red pepper, lemon zest, lemon juice, 3 cups broth, the tomatoes, and season with salt and pepper. Cover and cook on low for 6-8 hours. During the last hour of cooking, add the beans, spinach, cilantro, parsley, dill, and chives. If you would like a thinner consistency, add the remaining 1 cup broth.3. To serve, divide the rice among bowls and ladle the stew over top. Top with cheese and herbs.
- 1. Switch the instant pot to sauté. Season the beef with salt and pepper. Sear the beef on both sides until browned. Turn the instant pot off.2. To the instant pot, add the onion, garlic, turmeric, crushed red pepper, lemon zest, lemon juice, 3 cups broth, the tomatoes, and season with salt and pepper. Seal the instant pot and cook on high pressure for 35 minutes.3. Switch the instant pot to sauté. Add the beans, spinach, cilantro, parsley, dill, and chives. Boil 8-10 minutes until the the sauce thickens slightly. If you would like a thinner consistency, add the remaining 1 cup broth.4. To serve, divide the rice among bowls and ladle the stew over top. Top with cheese and herbs.
- 1. Preheat the oven to 325 degrees F. Season the beef with salt and pepper. Heat the olive oil in a large oven-safe braiser, sear the beef on both sides. Remove the beef to a plate. Add the onion and cook 5 minutes until soft. Stir in the garlic, turmeric, crushed red pepper, and lemon zest, cook until the garlic is fragrant, about 1 minute. 2. Add back the beef. Pour in the 3 cups broth, the tomatoes, lemon juice, and season with salt and pepper. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the beef is tender.3. Remove from the oven and place over low heat. Stir in the beans, spinach, cilantro, parsley, dill, and chives, and simmer 10-15 minutes, until the spinach is wilted and the stew is very fragrant. If you would like a thinner consistency, add the remaining 1 cup broth.4. To serve, divide the rice among bowls and ladle the stew over top. Top with cheese and herbs.
HARVEST BEEF STEW - BARIATRIC EDUCATION, RECIPES, MEAL ...
From bariatricfoodcoach.com
Estimated Reading Time 2 mins
- Heat dutch oven or large deep skillet on medium high heat. Add 2 tbsp dressing and meat; cook meat 2-3 min per side. Remove from pan and set aside. Can also do this using the Saute function of the Instant Pot®.
- To a slow cooker, add remaining dressing, mushrooms, bell peppers and onions. Add meat. Add tomatoes, water and Italian seasoning.
- Cook on low for 6 hours if using a slow cooker. For pressure cooker use high pressure for 10 minutes and naturally release pressure for 5 minutes. Serve with a fork or slotted spoon to focus on the lean protein and veggies but less of the liquid (for longer fullness).
HARVEST HEARTY BEEF STEW - GROW A GOOD LIFE
From growagoodlife.com
Estimated Reading Time 6 mins
- Add the beef to the hot skillet and sear until browned all over, about 4-5 minutes. You may have to do this in batches so you don't crowd the pan. Remove seared beef and add to your slow cooker. Leave behind the juices and brown bits.
- Add onions to the skillet and sauté until softened, about 4-5 minutes. Add carrots, celery, garlic, and sauté 4-5 minutes more.
HARVEST BEEF STEW RECIPE | MYRECIPES
From myrecipes.com
- Cook half of beef in 2 Tbsp. hot oil in a Dutch oven over medium-high heat, stirring occasionally, 10 minutes or until browned. Repeat procedure with remaining beef and oil. Stir in tomato paste; cook 1 minute. Add broth, and stir to loosen particles from bottom of Dutch oven. Transfer mixture to a 6-qt. slow cooker.
- Stir in celery, onion, and garlic. Top with butternut squash. (Do not stir to incorporate.) Cover and cook on LOW 4 1/2 hours or until meat is tender. Serve over hot cooked mashed potatoes, if desired. Garnish, if desired.
AUTUMN HARVEST BEEF STEW - MY HOMEMADE ROOTS
From myhomemaderoots.com
- In a large heavy skillet or saute pan, heat 1 tablespoon of oil over medium-high heat. While the oil is heating, toss beef cubes with flour and a generous pinch of salt in a large mixing bowl.
- When the oil is hot, brown the beef cubes. To get a golden-brown crust on the beef, be sure not to crowd the pan. Depending on the size of your pan, you may need to brown the beef in batches. Transfer the browned beef cubes to a Dutch oven or other heavy, oven-safe pot.
- Add the remaining tablespoon of oil to the same pan you used to brown the beef. Add diced onion, carrots, and celery to the pan. Season with a pinch of salt, and saute over medium-high heat for 5-6 minutes, or until vegetables are starting to soften and turn lightly brown at the edges.
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