Stew For Two Recipes

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STEW FOR TWO



Stew for Two image

HERE'S an easy stew that's ready in an hour. The tender beef and colorful vegetables are perfect ingredients for a comforting meal.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 2 servings.

Number Of Ingredients 17

1/4 cup all-purpose flour
1/2 teaspoon dried thyme, divided
3/4 pound beef cube steaks, cubed
1 tablespoon canola oil
1 cup water
1 can (8 ounces) tomato sauce
1/2 cup beef broth
1 small potato, peeled and cubed
1/2 small onion, cut into wedges
1/2 cup sliced fresh carrots
1/3 cup chopped sweet red pepper
1 teaspoon onion soup mix
1 teaspoon Worcestershire sauce
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup frozen peas

Steps:

  • In a large resealable plastic bag, combine flour and 1/4 teaspoon thyme. Add beef, a few pieces at a time, and shake to coat. , In a large skillet, brown meat in oil on all sides. Add the water, tomato sauce, broth, potato, onion, carrots, red pepper, soup mix, Worcestershire sauce, rosemary, garlic powder, pepper and remaining thyme. , Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. Stir in peas. Return to a boil. Reduce heat; simmer 5-10 minutes longer.

Nutrition Facts : Calories 465 calories, Fat 13g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 987mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 6g fiber), Protein 46g protein.

BEEF STEW FOR TWO



Beef Stew for Two image

You can plan ahead and prepare this stew in a slow cooker, advises Roger Slivon from Genesee Depot, Wisconsin. With a kick of cayenne, you'll love this savory, hearty Beef Stew for Two.

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 2 servings.

Number Of Ingredients 15

1-1/2 cups dry red wine or beef broth, divided
3 tablespoons lemon juice
2 teaspoons reduced-sodium soy sauce
2 teaspoons Worcestershire sauce
1/2 pound beef stew meat, cut into 1-inch cubes
2 teaspoons olive oil
1 small onion, chopped
3 garlic cloves, minced
2-1/2 cups beef broth, divided
2 small potatoes, cut into 1-inch cubes
2 medium carrots, cut into 1-inch slices
1 cup sliced baby portobello mushrooms
2 fresh thyme sprigs
1/8 teaspoon cayenne pepper
2 teaspoons cornstarch

Steps:

  • In a large resealable plastic bag, combine 1 cup wine, lemon juice, soy sauce and Worcestershire sauce; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. In a large saucepan, brown beef in oil. Remove meat and set aside. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Add 2 cups beef broth and remaining wine. Return meat to pan., Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the potatoes, carrots, mushrooms, thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and beef are tender. Discard thyme sprigs., In a small bowl, combine cornstarch and remaining beef broth until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 466 calories, Fat 13g fat (4g saturated fat), Cholesterol 77mg cholesterol, Sodium 697mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 5g fiber), Protein 29g protein.

CROCK POT BEEF STEW FOR TWO PEOPLE



Crock Pot Beef Stew for Two People image

This easy, flavorful beef stew recipe in the crock pot uses lean beef and carrots, potatoes, rosemary, and garlic. It's perfect for two people.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 6h15m

Yield 2

Number Of Ingredients 13

3/4 pound stew beef, lean chuck, or beef round
3 tablespoons flour
2 tablespoons vegetable oil
2 medium carrots (sliced)
2 small potatoes (diced)
1 small onion (cut into wedges)
1 clove garlic (smashed and minced)
Optional: 1 bay leaf
Dash oregano
Dash rosemary
Salt (to taste)
Pepper (to taste)
2 tablespoons of flour (mixed with about 1/2 cup of cold water)

Steps:

  • Gather the ingredients.
  • Cut the meat into cubes.
  • Coat the stew meat with 3 tablespoons of flour.
  • Brown the meat in a skillet with vegetable oil until the meat is quite dark but not burned. The color on the outside will give color to the stew broth as well as add flavor from the browning process.
  • Drain the browned meat well.
  • Add the meat to slow cooker with the vegetables, spices and enough water to cover the ingredients.
  • Cover and cook on low for 6 to 8 hours. Don't worry, it can cook longer if your day is longer.
  • During the last 30 minutes of cooking, remove the bay leaf and turn the heat setting to high. When the stew is boiling, stir in a mixture of 2 tablespoons of flour and about 1/2 cup of water. Cook until slightly thickened.
  • Serve and enjoy!

Nutrition Facts : Calories 658 kcal, Carbohydrate 66 g, Cholesterol 101 mg, Fiber 8 g, Protein 42 g, SaturatedFat 7 g, Sodium 889 mg, Fat 26 g, ServingSize 2 servings, UnsaturatedFat 17 g

HAM STEW FOR TWO



Ham Stew for Two image

THIS DISH is one my husband and I enjoy any time of the year, and if I don't have leftover ham, I buy a thick slice and use that. Served with a salad and rolls, it's a quick meal for two, but it's also easily adapted for a larger number. -Judy Hall, Lockport, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

2 medium potatoes, peeled and cut into 3/4-inch cubes
2 medium carrots, sliced
1-1/2 cups cubed fully cooked ham
1 cup water
1 small onion, chopped
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon dried savory
1/8 teaspoon pepper
3 tablespoons all-purpose flour
1 cup milk

Steps:

  • In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender. In a small bowl, combine flour and milk until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf before serving.

Nutrition Facts : Calories 452 calories, Fat 13g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 2018mg sodium, Carbohydrate 55g carbohydrate (14g sugars, Fiber 5g fiber), Protein 28g protein.

VEGETABLE BEEF STEW FOR TWO



Vegetable Beef Stew for Two image

"I love pot roast, but since I live alone, I find it easier to cook stew meat," Roberta Young writes from San Diego, California. "I cook 3 pounds of lean beef stew meat or a roast I cut up myself...whatever's on sale. Then I make my recipe for Beef Stew Mix (recipe also in Recipe Finder), divide it up in three containers and freeze. You can alter the seasonings, if you wish." Roberta uses one portion of the versatile mix to make hearty Vegetable Beef Stew.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8

1-2/3 cups beef broth
2 medium carrots, cut into 1-inch pieces
1 medium potato, peeled and cubed
1 medium onion, cut into small wedges
1 celery rib, cut into 1-inch pieces
1 batch Beef Stew Mix, thawed
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • In a saucepan, combine the broth, carrots, potato, onion and celery. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Stir in beef mix. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts :

SIMPLE BEEF STEW FOR TWO



Simple Beef Stew for Two image

Make and share this Simple Beef Stew for Two recipe from Food.com.

Provided by HeatherFeather

Categories     Stew

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 lb boneless beef sirloin, cut into 1-inch cubes
1 tablespoon butter
2 large carrots, peeled, sliced
1 cup frozen pearl onions, thawed and drained
2 teaspoons all-purpose flour
2/3 cup beef broth
1/3 cup dark beer (or stout)
salt, to taste
pepper, to taste

Steps:

  • Season beef cubes to taste with salt and pepper.
  • Melt butter in a heavy medium skillet over high heat; add beef and saute until browned on all sides, about 5 minutes.
  • Using slotted spoon, remove beef to a bowl.
  • Lower heat to medium-low and add carrots and onions, toss to coat with pan juices.
  • Add flour while stirring and continue to stir 1 minute to lightly toast the flour.
  • Stir in broth and ale slowly, then return the beef (and any juices in the bowl) to the pan.
  • Cover and let simmer until beef and carrots are tender, stirring occasionally, about 15 minutes or so.
  • Season again with salt and pepper to taste and serve.

Nutrition Facts : Calories 357.1, Fat 23.3, SaturatedFat 10.5, Cholesterol 91.5, Sodium 343.4, Carbohydrate 10.2, Fiber 2.1, Sugar 3.3, Protein 23.5

BEEF STEW FOR TWO ( SLOW COOKER )



Beef Stew for Two ( Slow Cooker ) image

I wanted to make stew, but I didn't want to make a lot so this recipe came out of the darkest corners of my brain. And by the way, this recipe is just enough for two hearty bowlfuls. If you want to double this, go right ahead. Please feel free to adjust the seasonings to your own taste. Submitted to "ZAAR" on December 30th, 2008.

Provided by Chef shapeweaver

Categories     Stew

Time 6h15m

Yield 2 serving(s)

Number Of Ingredients 11

1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 lb beef stew meat, cut into 1 inch chunks
1 1/2 cups potatoes, peeled and diced, cut into 1 inch pieces
3/4 cup carrot, diced
1 1/2 cups beef broth
1/2 teaspoon Worcestershire sauce
1 bay leaf

Steps:

  • Mix flour, kosher salt, black pepper, onion powder, and garlic powder together in a large plastic bag.
  • Add beef stew chunks, coating well.
  • Place coated meat into a 2 quart slow cooker.
  • Top meat with potatoes and carrots.
  • Mix together beef broth and worcestershire sauce, and pour over potatoes.
  • Top with bay leaf, and cover.
  • Cook on low for 6 hours.
  • After cooking remove bay leaf and stir so meat and veggies are combined.
  • Serve with your favorite crusty bread.

SHRIMP STEW FOR TWO



Shrimp Stew for Two image

A stew should be as comforting to cook as it is to eat. In this effortless one-pot meal, a spicy, aromatic broth is tinged red with gochugaru, a Korean red-pepper powder. You want to use jumbo shrimp or prawns for this; be sure to get shell-on crustaceans (and head-on if you can), as they're essential to flavoring this simple dish with their incredible nuttiness. Bitter greens and sweet radishes add vegetal heft as well as complexity to the broth, which you should definitely sop up with bread or rice. If seafood dishes like bouillabaisse, cioppino and maeuntang excite you, then this brothy wonder will delight and nourish.

Provided by Eric Kim

Categories     weeknight, soups and stews, main course

Time 25m

Yield 2 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
2 large shallots, thinly sliced crosswise
Salt and black pepper
4 large garlic cloves, finely grated
1 (1-inch) piece fresh ginger, peeled and finely grated
1 tablespoon olive oil
2 tablespoons gochugaru, plus more to taste (see Tip)
8 ounces broccoli rabe, Tuscan kale or other sturdy bitter greens, coarsely chopped
8 to 10 shell-on jumbo shrimp or 4 tiger prawns, preferably head-on, deveined (about 8 ounces)
6 ounces radishes, thinly sliced (1 ½ cups)
1 tablespoon fish sauce, plus more to taste
Pinch of granulated sugar, plus more to taste
Toasted crusty bread or steamed white rice, for serving

Steps:

  • Melt the butter in a large Dutch oven or deep skillet over medium-high. Add half of the shallots, season with salt and pepper and cook, stirring occasionally, until fragrant and starting to brown at the edges, 4 to 6 minutes. Stir in the garlic and ginger, and cook until fragrant, 1 to 2 minutes. Remove from the heat.
  • Add the olive oil and gochugaru, stirring constantly until fragrant, about 30 seconds. Raise the heat to high and add 2 cups water. Scrape the stuck-on bits off the bottom of the pot with a wooden spoon, and bring the broth to a boil.
  • Add the broccoli rabe and nestle in the shrimp. Reduce the heat and gently simmer the shrimp, turning them once halfway through, until pink and just barely cooked through, 2 to 3 minutes. The broccoli rabe should be bright green and considerably wilted.
  • Stir in the remaining shallots, the radishes, fish sauce and sugar. Taste for seasoning, adding more salt, gochugaru, fish sauce or sugar as needed.
  • Serve the stew in wide bowls with a plate on the side for the shrimp shells, and some crusty bread or steamed rice for sopping up the aromatic juices.

CHICKEN STEW FOR TWO



Chicken Stew for Two image

Make and share this Chicken Stew for Two recipe from Food.com.

Provided by Olha7397

Categories     Chicken Breast

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

2 boneless skinless chicken breasts
2 tablespoons all-purpose flour
1/4 teaspoon dried thyme
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper (approx)
2 teaspoons vegetable oil
1 onion, chopped
2 cups chicken stock
1 potato, peeled and cubed
2 cups frozen mixed vegetables
1/4 cup chopped fresh parsley

Steps:

  • Cut chicken into 2 inch cubes. In shallow dish, combine flour, thyme, paprika, salt and pepper; dredge chicken in flour mixture.
  • In deep nonstick skillet, heat oil over medium high heat; cook chicken for about 5 minutes or until browned. Remove chicken and set aside.
  • Add onion to pan; cook, stirring often, for about 4 minutes or until softened. Stir in stock; cook, stirring, for 5 minutes or until slightly thickened.
  • Return chicken to pan. Add potato; cover and cook over medium heat for 6 minutes. Add frozen vegetables; cook, covered, for 4 to 5 minutes or until vegetables are tender and chicken is no longer pink inside. Stir in parsley; cook for 1 minutes. Season with salt and pepper to taste. Makes 2 servings.
  • TIP: Dredging is simply coating food lightly, often with seasoned flour or crumbs. Here's how combine the dry ingredients in a shallow dish or paper bag. With tongs, dip the food you want to dredge into the flour mixture in dish, turning to coat all sides. Or, add food, one or two pieces at a time, to bag and shake. To prevent thick coating, always shake off excess.
  • Easy Cooking Canadian Living's Best.

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