Honeyed Beef Stew Recipes

STOUT & HONEY BEEF ROAST

Stout & Honey Beef Roast image

Here's a heartwarming meal that's ideal for chilly days and hectic nights. Honey, beer and seasonings make the sauce different and oh-so-good. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 8h15m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

12 small red potatoes (about 1-1/2 pounds), scrubbed
6 to 7 medium carrots (about 1 pound), peeled and cut into 1/2-inch pieces
2 medium onions, quartered
1 boneless beef chuck roast (4 pounds), trimmed
1 can (14-1/2 ounces) beef broth
1 cup beer or additional beef broth
1/2 cup honey
3 garlic cloves, minced
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
2 tablespoons cornstarch
1/4 cup cold water
Minced fresh thyme, optional

Steps:

Place potatoes, carrots and onion in a 5-qt. slow cooker. Cut roast in half; transfer to slow cooker. In a small bowl, combine next 9 ingredients; pour over top. Cook, covered, on low until meat and vegetables are tender, 8-10 hours., Slice beef and keep warm. Strain cooking juices, reserving vegetables and 1 cup liquid. Skim fat from reserved liquid; transfer liquid to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with beef and vegetables. If desired, top with fresh thyme.

Nutrition Facts : Calories 361 calories, Fat 15g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 340mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 2g fiber), Protein 31g protein.

HONEYED BEEF STEW

Honeyed Beef Stew image

A melt in the mouth meal guests ask for again and again. So easy to make .

Provided by sandra470

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h45m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
1 large onion, chopped
1 green bell pepper, chopped
3 strips celery, chopped
2 large carrots, peeled and sliced
2 tablespoons honey
2 tablespoons fresh lemon juice
2 teaspoons yellow mustard
¼ cup ketchup
2 cups water
salt to taste
freshly ground pepper, to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large pot over medium/high heat, heat the olive oil and quickly brown the beef pieces on all sides. Place the onion, green pepper, celery, and carrots into the pot and fry for 5 minutes; stirring occasionally. Remove from heat.
In a mixing bowl, combine the honey, lemon juice, mustard, ketchup, water, salt and pepper. Mix thoroughly.
Transfer the meat and vegetables to a 2 quart casserole dish. Pour the ketchup mixture over the meat and vegetables.
Bake in a preheated oven for 2 to 2 1/2 hours or until meat is tender.

Nutrition Facts : Calories 679 calories, Carbohydrate 21.8 g, Cholesterol 161 mg, Fat 47.7 g, Fiber 2.4 g, Protein 40.5 g, SaturatedFat 17.5 g, Sodium 337.6 mg, Sugar 17.6 g

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