Thunderbird Stew Recipes

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THUNDERBIRD ROAST



ThunderBird Roast image

OMG this is the BEST roast I have ever made in a crockpot! The apple juice makes this gravy divine!

Provided by Ang11002

Categories     Stew

Time 8h5m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 lbs chuck roast
1 (1 ounce) package dry onion soup mix
1 (3/4 ounce) package brown gravy mix
1 1/2 cups apple juice

Steps:

  • Crockpot instructions: Place chuck roast, onion soup mix, brown gravy mix, and apple juice into a crockpot and cook on low for 5 to 8 hours.
  • Oven instructions: Mix together the apple juice, onion soup mix, and brown gravy mix in a casserole dish.
  • Add chuck roast, and cook covered for 2 1/2 to 3 hours in a 325 degree oven (165 degrees C).

Nutrition Facts : Calories 400.6, Fat 14.4, SaturatedFat 6.4, Cholesterol 149.8, Sodium 1014.1, Carbohydrate 19, Fiber 0.8, Sugar 9.3, Protein 49.1

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

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