Simple Flavorful Beef Stew Recipes

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SIMPLE BEEF STEW



Simple Beef Stew image

Simple and hearty beef stew I make for my family.

Provided by Laura Bloomer Wine

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h30m

Yield 8

Number Of Ingredients 12

3 tablespoons vegetable oil
2 pounds room temperature beef stew meat, cut into 1 1/2-inch cubes
½ cup all-purpose flour
1 yellow onion, roughly chopped
1 teaspoon minced garlic
1 (32 ounce) carton low-sodium beef broth
1 (15 ounce) can crushed tomatoes
3 yellow potatoes, or more to taste, cubed
3 stalks celery, chopped
1 cup baby carrots
1 teaspoon Creole seasoning (such as Tony Chachere's®)
1 teaspoon dried basil

Steps:

  • Heat oil in a large pot over medium-high heat. Add meat, flour, onion, and garlic; cook and stir until browned, 10 to 15 minutes.
  • Add broth, tomatoes, potatoes, celery, and carrots, then stir in Creole seasoning and basil. Bring to a simmer. Reduce heat to maintain simmer and cook, uncovered, until potatoes are soft, meat is tender, and gravy is thick, about 1 hour.

Nutrition Facts : Calories 402.7 calories, Carbohydrate 27.7 g, Cholesterol 62.6 mg, Fat 21.5 g, Fiber 4 g, Protein 24.4 g, SaturatedFat 7.1 g, Sodium 238.3 mg, Sugar 2.7 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.

FLAVORFUL BEEF STEW



Flavorful Beef Stew image

This tasty and rich beef stew creates a thick sauce that goes great with bread. I find it much easier to prepare than on the stovetop or in the oven.-jackitt, Taste of Home Online Community,

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 14

1/2 pound medium fresh mushrooms, quartered
2 medium red potatoes, cubed
3 medium carrots, sliced
1 medium onion, chopped
1 celery rib, thinly sliced
1/4 cup all-purpose flour
1 tablespoon paprika
3/4 teaspoon salt
1/4 teaspoon pepper
1 pound beef stew meat
1 can (14-1/2 ounces) beef broth
4-1/2 teaspoons reduced-sodium teriyaki sauce
2 garlic cloves, minced
1 bay leaf

Steps:

  • Place mushrooms, potatoes, carrots, onion and celery in a 3-qt. slow cooker. In a large resealable plastic bag, combine flour, paprika, salt and pepper. Add beef, a few pieces at a time, and shake to coat. Add to slow cooker., Combine the broth, teriyaki sauce, garlic and bay leaf; pour over beef. Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 202 calories, Fat 6g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 745mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

EASY STOVETOP BEEF STEW



Easy Stovetop Beef Stew image

Who says beef stew is boring? This stovetop beef stew recipe is rich, flavorful, and easy to make! Simple, real food ingredients shine in this hearty meal that is sure to be a family favorite!

Provided by Sara Garska

Categories     Main Course

Time 2h30m

Number Of Ingredients 10

1 pound chuck roast
1 pound russet potato
1/2 pound carrots
1/2 cup onion (chopped)
1 tsp chopped garlic (Add more if you want!)
2 Tablespoons olive oil
2 Tablespoons cornstarch
1-2 teaspoon Italian seasoning
1 teaspoon salt
2-4 cups beef broth

Steps:

  • Place cubed stew meat into a large bowl. Add 2 Tablespoons of cornstarch, 1 to 2 teaspoons of Italian seasoning, and 1 teaspoon of salt. Mix until all the beef is covered.
  • Allow meat and cornstarch mix to sit on the counter for an hour.
  • Heat your heavy bottomed pot on the stove over medium heat. Add 2 Tablespoons of light or extra virgin olive oil to the pot.
  • Once oil is warm, add the beef cubes to the pot. Cook until they start to brown, then flip. Brown on each side.
  • Remove the browned meat from the pot and set aside on a plate until you are ready to add it back to the stew.
  • Add the chopped onions to the beef drippings in the pot. Stir them over medium low heat for about five minutes until they are soft.
  • Add the chopped garlic to the pot and stir for one minute.
  • Add the meat back to the pot. Add about 2 cups of the beef broth to the pot so that the meat is covered.
  • Bring the meat mixture to a low simmer, cover, and cook for an hour.
  • At the hour point, peel your potato and carrots. Chop them into uniform size pieces.
  • Add the potatoes to the meat mixture. Add more broth if necessary, so that the potatoes and meat are covered. Bring back to a simmer.
  • In a small saucepan, add the carrots and about ½ cup of water. Bring to a simmer and cook for about half an hour or until the carrots are cooked through.
  • Check to see if potatoes are cooked through. When they are, add the cooked carrots to the beef stew. Salt and pepper to taste. Enjoy!

Nutrition Facts : Calories 412 kcal, Carbohydrate 32 g, Protein 26 g, Fat 21 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 78 mg, Sodium 1166 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

SIMPLE, FLAVORFUL BEEF STEW



Simple, Flavorful Beef Stew image

Number Of Ingredients 20

4 pounds Chuch Short Ribs, trimmed of excess fat, 1 inch cubes
1 cup Flour
1 tablespoon Pepper
1.5 teaspoons Celery Salt
1 tablespoon Salt
1/3 cup Canola Oil
4 tablespoons Butter
1 Onion, chopped
3 Garlic Cloves, minced
2 cups Water
1.5 cups Red Wine
15 ounces Tomatoe Sauce
1 tablespoon Beef Bouillion
1 teaspoon Worcestershire Sauce
1 tablespoon Thyme, chopped
2 Bay Leaves
5 Red Potatoes
2 cups Baby Carrots, halved
1 Peas, 1 bag, frozen
3 tablespoons Italian Parsley, chopped

Steps:

  • Preheat oren to 325 degrees. Whisk flour, pepper, celery salt, and salt together in medium bowl. Dredge beef in flour mixture, set aside.
  • Heat oil and butter in large skillet over medium heat. Brown meat in batches (or use 2 pans) until well browned, not scorched. Remove meat with slotted spoon or spatula, place in ovenproof. non-reactive dutch oven or covered casserole.
  • Saute onion in remaining oil until translucent and barely golden. Add garlic, and saute about I minute more.
  • Stir in boiling water. Add red wine, tomato sauce, bouillion paste, Worcestershire sauce, thyme, salt and bay leaves. Stir, scraping up any browned bits on pan. Carefully pour mixture over meat in dutch oven, and combine. Add potatoes and carrots, combine, cover, and place in hot oven.
  • Cook at 325 degrees for 2 hours, stirring twice during cooking.
  • Remove from oven. Add frozen peas and parsley, stir and let sit for 5 minutes before serving.
  • Serve with sour cream if available.

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