Stove Top Beef Steak Veggies Recipes

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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

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

STOVE TOP BEEF STEAK & VEGGIES



STOVE TOP BEEF STEAK & VEGGIES image

I had one of those CREATE A MEAL MOMENTS with what you have on hand when I made this dish on yesterday. When It was all said and done it looked like beef stew, but this was all cooked in a skillet on the stove top. It is amazing what you can sometimes create out of literally nothing. I had 3 carrots, 2 red onions, 3 stalks of...

Provided by Rose Mary Mogan

Categories     Other Main Dishes

Time 1h30m

Number Of Ingredients 12

1 1/2 lb sirloin tip steak-cut into strips
seasoned as desired-garlic steak easoning & onion powder
2 medium red onions sliced
3 large carrots, washed peeled, & sliced as desired
9 clove fresh garlic, sliced- less if desired
3 stalk(s) celery chopped
8 oz canned sliced mushrooms, undrained
8 oz jar roasted red peppers undrained &chopped
2 can(s) cream of mushroom or chicken soup
1/3 c flour, optional
2-3 Tbsp extra virgin olive oil, or oil of your choice
1/2-1 tsp kitchen bouquet(optional)

Steps:

  • 1. Season steaks and cut into strips as desired. I cut rather thick because my husband likes lots of meat. I used my special spice blend seasoning mix Rose Mary's Spice Blend for meats. Allow to marinate at least 1/2 hour to 45 minutes if time permits.
  • 2. Wash peel and slice carrots & garlic, I prefer to cut on the diagonal to get more surface area per slice. Then chop the celery, slice the onions. Some of the ingredients used for tis recipe.
  • 3. Add the oil to skillet, and heat over medium heat, then add in the meat and sliced garlic, this allows the garlic to infuse the meat with a bit of garlic flavor. Saute until no pink remains.
  • 4. Add in the carrots and cook about 5-7 minutes before you add the other veggies.
  • 5. Now add in the chopped celery and sliced onions, & undrained sliced mushrooms, then lower the heat to low and cover with a tight fitting lid and allow the meat to cook about 20 minutes.
  • 6. Remove lid and stir in 2 cans of soup with one can of water or beef broth if desired & liquid from the roasted red peppers. Stir till soup is blended with the beef strips.
  • 7. Lower heat, and continue to cook for about 30 to 35 minutes, stirring frequently to prevent from sticking to bottom of skillet. During last 5 minutes of cooking add in the chopped roasted red peppers, stir to mix.
  • 8. Serve over mashed potatoes, pasta or rice. I used Minute Maid Rice. Garnish with fresh chopped chive or parsley if desired. This is the spice blend that I used https://www.justapinch.com/recipes/sauce-spread/sauce-spread-rub/rose-marys-spice-blend-for-meats.html?p=1

CLASSIC, HEARTY BEEF STEW



Classic, Hearty Beef Stew image

This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!

Provided by Matthew Francis

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h35m

Yield 8

Number Of Ingredients 20

1 (2 pound) boneless beef round steak, cut into 1-inch cubes
kosher salt and cracked black pepper to taste
¼ cup all-purpose flour
1 tablespoon smoked paprika
1 tablespoon canola oil
3 cups chopped onion
6 cloves garlic, minced
4 tablespoons tomato paste
2 cups dry red wine
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon herbes de Provence
3 bay leaves
2 cups beef broth, or more as needed
1 tablespoon Worcestershire sauce
3 cups chopped carrots
3 cups cubed Yukon Gold potatoes
1 cup fresh peas
1 ½ teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
  • Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
  • Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
  • Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
  • Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
  • Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g

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