Beef Stew Recipes

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4 hours ago Cuban Beef Stew. Rating: 4.57 stars. 208. The traditional dish uses a good amount of olive oil and meat with a lot of marbling. This version is lower in fat, but is true to the spirit of the recipe. Although it does take a fair amount of time, it is not difficult to …

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2 hours ago Beef Stew Recipes Beef stew is the ultimate comfort food. With switched-up ingredients and creative twists, these variations elevate the classic from familiar to fabulous.

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2 hours ago Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef

Rating: 5/5(196)
Difficulty: Intermediate
Category: Main-Dish
Steps: 4
1. Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.
2. Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)
3. Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.
4. Copyright 2003 Television Food Network, G.P. All rights reserved

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1 hours ago 2. Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef

Rating: 4/5(116)
Total Time: 3 hrs 45 mins
Category: Entree
Calories: 350 per serving
1. In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
2. Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
3. Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
4. In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.

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6 hours ago Directions. In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, …

Rating: 5/5(50)
Total Time: 1 hr 40 mins
1. In a large dutch oven or heavy-bottomed pot over medium heat, heat oil.
2. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary.
3. Transfer beef to a plate. In the same pot, cook onion, carrots, and celery until soft, 5 minutes.
4. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.

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5 hours ago Put flour, salt and pepper in a large ziploc bag. Heat oil over medium heat in a large dutch oven. Place meat in bag with the flour and shake …

Rating: 5/5(190)
Total Time: 2 hrs 40 mins
Category: Stew
Calories: 474 per serving
1. Put flour, salt and pepper in a large ziploc bag.
2. Heat oil over medium heat in a large dutch oven.
3. Place meat in bag with the flour and shake until well coated.
4. Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion.

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8 hours ago Step 1. 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. Advertisement. Step 2. Add broth, …

Rating: 5/5(7)
Total Time: 1 hr 30 mins
Category: Soups, Stews And Chili Recipes, Stews, Beef
Calories: 403 per serving
1. 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.
2. 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.

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5 hours ago 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 …

Rating: 5/5(22)
Total Time: 2 hrs 30 mins
Category: Dinner
Calories: 366 per serving
1. In a small bowl, toss beef and 1/4 teaspoon salt.
2. In a large bowl, combine 4 tablespoons flour and paprika.
3. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat.
4. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly.

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5 hours ago Step 2. Add onion to Dutch oven, and cook until softened, about 6 minutes. Stir in beer, soy sauce, Worcestershire sauce, steak sauce, garlic, bay leaves, and thyme; bring to a …

Total Time: 4 hrs 15 mins
1. Combine flour, salt, and pepper in a shallow bowl; dredge beef in flour mixture. Heat half of oil in a Dutch oven over medium-high; add half of beef, and cook until browned all over, about 5 to 6 minutes. Transfer to a bowl. Repeat procedure with remaining oil and beef.
2. Add onion to Dutch oven, and cook until softened, about 6 minutes. Stir in beer, soy sauce, Worcestershire sauce, steak sauce, garlic, bay leaves, and thyme; bring to a boil. Add beef; cover and reduce heat to medium-low. Simmer until beef is tender, 2 1⁄2 to 3 hours.
3. Stir in potatoes and carrots; cover and simmer until potatoes and carrots are tender, about 30 minutes. Stir in peas; cook an additional 2 minutes. Discard bay leaves. Top each serving with chopped parsley, if desired.

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4 hours ago Add tomatoes, beef broth, V-8 juice, wine, red wine vinegar and seasonings; cover and simmer 1 hour. Add potatoes, peas and carrots and simmer 1/2 hour to 1 hour or until …

Rating: 5/5(5)
Total Time: 2 hrs 15 mins
Category: Stew
Calories: 512 per serving
1. Heat oil in a large pot (I use my 5qt cast iron dutch oven).
2. Saute garlic and beef until beef is browned on all sides and some of the liquid, if any, has cooked down.
3. Add onions and cook until translucent.
4. You can add a little bacon grease or cooked crumbled bacon at this point if you like, for extra flavor.

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4 hours ago Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. …

Rating: 5/5
Category: Dinner, One Pot, Soups And Stews, Main Course
Servings: 4
Total Time: 2 hrs 30 mins
1. Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
2. Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
3. Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

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7 hours ago 1 Coat beef with flour. Heat 1 tablespoon of the oil in large nonstick skillet or Dutch oven on medium-high heat. Add 1/2 of the beef; brown on all sides. Repeat with left over beef, adding remaining 1 tablespoon oil. Return all beef to skillet. 2 Stir in Beef Stew Seasoning Mix and water. Add vegetables; bring to boil.

Cuisine: American
Category: Soups, Stews, And Chili
Servings: 8

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2 hours ago This old-time beef stew recipe from Paula Deen is a hearty meal for families. Ingredients include stew beef, red potatoes and carrots. Prep time is approximately 10 minutes and cooking time takes 2 hours over low heat on the stove top.

Rating: 5/5(53)
Total Time: 10 mins
Servings: 10

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6 hours ago In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper. Advertisement. …

Rating: 5/5
Calories: 695 per serving
1. Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
2. Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.

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3 hours ago The taste of beef stew is rarely as complex as its rich aroma would lead you to believe. We wanted a rich-tasting but approachable beef stew with tender …

Servings: 6-8
Category: Main Courses, Stews, Make Ahead

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5 hours ago The stew, featured regularly at Jacques Pépin’s mother’s restaurant, was made from tougher, cheaper cuts of beef, which had to be …

Estimated Reading Time: 3 mins

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4 hours ago Beef Stew Recipes. Trusted beef stews recipes from Betty Crocker. Find easy to make recipes and browse photos, reviews, tips and more.

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7 hours ago 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.

Rating: 4.9/5(132)
Category: Entree
Servings: 8

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Just Now Cook the beef and onions until browned. Add beef broth and red wine while scraping up any brown bits in the pan. Stir in all remaining …

Rating: 5/5(522)
Calories: 444 per serving
Total Time: 1 hr 30 mins
1. Combine flour, garlic powder and salt & pepper. Toss beef in flour mixture.
2. Heat olive oil in a large Dutch oven or pot. Cook the beef and onions until browned.
3. Add beef broth and red wine while scraping up any brown bits in the pan.
4. Stir in all remaining ingredients except for peas, cornstarch and water. Reduce heat to medium low, cover and simmer 1 hour or until beef is tender (up to 90 minutes).

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4 hours ago Preheat the oven to 325°F and set a rack in the lower middle position.; Pat the beef dry and season with the salt and pepper. In a large Dutch …

Cuisine: American, French
Total Time: 3 hrs 30 mins
Category: Dinner
Calories: 539 per serving
1. Preheat the oven to 325°F and set a rack in the lower middle position.
2. Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
3. Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
4. Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.

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6 hours ago Step 2. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the casserole. Pour the …

Rating: 5/5(214)
Total Time: 4 hrs 30 mins
Servings: 8-10
Calories: 520 per serving
1. Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a heavy casserole or a heavy, covered saucepan or Dutch oven.
2. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the casserole. Pour the wine into the skillet and scrape up any browned bits; add to the casserole. Stir in the broth, salt, thyme, and bay leaf.
3. Cook the casserole in a 325° F oven for 4 hours, or in the saucepan or Dutch oven on the stovetop over low heat for about 2 1/2 hours. In either case, stir occasionally and add up to 1 cup of additional beef broth if necessary. Add the potatoes and carrots during the last hour of cooking, and the peas just before serving.

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3 hours ago 8 Mouthwatering Beef Stew Recipes. As temperatures drop and fall turns into winter, keep your family warm with these beef stew recipes. Soups and stews are so satisfying on a cold night, and these easy beef stew recipes will go perfectly with a lit fireplace and a Christmas movie. Beef stew is the comfort dish your fall and winter nights need.

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3 hours ago The beef stew requires about two hours of simmer time which is the reason why recipes like this are a Sunday supper tradition. I can’t think of a more perfect choice for a …

Rating: 5/5(184)
Calories: 411 per serving
Category: Main Course
1. Combine the seasoning mix ingredients in a small bowl. Cut any large pieces of stew meat into smaller bite-size pieces, if necessary.
2. Heat the vegetable oil in a large Dutch oven over MEDIUM-HIGH heat. Add about half of the meat to the pan, or as much as you can without overcrowding the pan. Sprinkle 2 teaspoons of the spice mixture over the meat and sauté the beef until nicely browned. Use a slotted spoon to transfer the beef to a dish and set aside. Repeat with the remaining beef, adding additional oil if needed, and seasoning with 2 more teaspoons of the spice mixture. Reserve remaining spice mixture for later.
3. Add additional oil to pan if needed and add the onion, celery, and garlic. Cook, stirring occasionally, until softened. Add the tomato paste and stir until well combined. Add the red wine and increase the heat under the pot to bring the mixture to a boil. Add the beef broth, Worcestershire sauce, remaining spice mix and the bay leaf. Add the beef and all the juices that have accumulated back to pot and bring to a boil. Reduce heat to LOW, cover, and simmer for 1 ½ hours, or until the beef is fork tender.
4. Add the potatoes and carrots and raise the heat under the pot to bring the liquid to a boil. Reduce the heat to LOW, cover and simmer for another 30 to 40 minutes until the veggies are fork tender. Stir in the frozen peas and parsley. Combine the water and cornstarch in a measuring cup or small bowl and stir it into the beef stew. Continue cooking, uncovered, until thickened.

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7 hours ago Simmer the wine for 5 minutes and then add the beef, thyme, rosemary, and bay leaf. Top with the broth. Bring back to a gentle simmer, …

Ratings: 398
Calories: 625 per serving
Category: Dinner, Entree, Soup

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4 hours ago In large bowl, whisk together flour, salt and pepper; toss with beef to coat. In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using …

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9 hours ago Add beef to the pot in batches and brown well all over. Transfer to a plate. Repeat with remaining beef. Lower heat to medium. If the pot looks dry, add a touch more oil. Stir in …

Ratings: 9
Total Time: 3 hrs 20 mins
Category: Main Course
Calories: 328 per serving
1. Warm oil in a heavy bottomed pot over high heat until very hot.
2. Pat beef dry and sprinkle with the salt and pepper.
3. Add beef to the pot in batches and brown well all over. Transfer to a plate. Repeat with remaining beef.
4. Lower heat to medium. If the pot looks dry, add a touch more oil.

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7 hours ago Step two. Add remaining 1 tablespoon oil and vegetables to skillet. Cook 5 minutes or until crisp-tender, stirring occasionally. Return meat to skillet; stir in broth. …

Cuisine: American
Category: Main Dish, Soup/Stew/Chili
Servings: 6
Total Time: 55 mins
1. Heat 1 tablespoon oil in large skillet or saucepan over medium-high heat. Add meat and salt; cook 5 minutes, stirring until browned on all sides. Remove from skillet; keep warm.
2. Add remaining 1 tablespoon oil and vegetables to skillet. Cook 5 minutes or until crisp-tender, stirring occasionally. Return meat to skillet; stir in broth. Bring to a boil. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally.
3. Stir in tomato sauce; simmer 15 minutes more or until meat and vegetables are tender, stirring occasionally.

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5 hours ago 2 celery ribs, cut into 1-inch pieces. INSTRUCTIONS. 1 Coat beef with flour. Heat oil in large saucepan or Dutch oven on medium-high heat. Add 1/2 of the beef; brown on all sides. Repeat with remaining beef. 2 Stir in seasonings and beef broth. Bring to boil. Reduce heat to low; cover and simmer 1 1/2 hours.

Cuisine: English, Irish, And Scottish
Category: Soups, Stews, And Chili
Servings: 10

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1 hours ago Djion Beef Stew with Mushrooms. Dijon Beef and Mushrooms. View Recipe. this link opens in a new tab. If you prefer a thick beef stew recipe, take a look at this one! Toward the end of the cooking time, you stir in a butter-flour mixture. In minutes, the cooking liquid transforms into a rich, thick gravy. 8 of 21.

Estimated Reading Time: 5 mins

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Just Now Sprinkle beef with salt and pepper. Heat 1 1/2 tbsp oil in a large, heavy based casserole pot over high heat until just starting to smoke. Add 1/3 …

Rating: 5/5(113)
Total Time: 2 hrs 45 mins
Category: Mains
Calories: 605 per serving
1. Sprinkle beef with salt and pepper.
2. Heat 1 1/2 tbsp oil in a large, heavy based casserole pot over high heat until just starting to smoke.
3. Add 1/3 of the beef and brown aggressively all over - about 4 minutes. Remove to bowl, repeat with remaining beef, adding more oil if required.
4. Turn down heat to medium high. Add 1 tbsp oil if required. Add onion and garlic, cook for 2 minutes until onion is softened slightly and golden on the edge.

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5 hours ago 1. In a large, oven-proof pot, brown the bacon and remove to a plate. 2. In a separate bowl, season beef with 1/2 Tbsp salt and 1 tsp black …

Ratings: 306
Calories: 365 per serving
Category: Medium
1. In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon to a separate bowl.
2. While bacon is cooking, place beef in a large mixing bowl and season with 1 1/2 tsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef. Transfer beef in 2 batches into the hot bacon fat and cook over med/high heat, until beef is browned (3 min per side). Add olive oil if needed. Transfer browned beef to the bowl with bacon.
3. Add 2 cups wine to the pot and bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms and simmer over medium heat about 10 min.
4. Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, diced onion, and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and saute another minute. Transfer veggies to the soup pot.

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5 hours ago Beef, Pumpkin, and Shiitake Soup. This deceptively simple recipe is inspired by flavors from around the world: from Vietnamese pho to a rustic French stew to the famous oxtail soups from the Caribbean. When the beef chuck or neck bones are fork-tender, you add the vegetables that won't need long to cook. Fresh basil and a splash of fish sauce

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1 hours ago Cuban Instant Pot Beef Stew (Carne Con Papas) TYPE: 1-Stew. INGREDIENT COUNT: 9 plus basic pantry ingredients. AMOUNT OF STEW MEAT: 2 lbs. INGREDIENT TYPE: Simple ingredients you may have on hand. TIME: 50 Minutes. NOTES: Pressure Cooker.

Estimated Reading Time: 8 mins

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4 hours ago Slow-cooker beef stew. A star rating of 4.8 out of 5. 346 ratings. Cook beef stew in a slow cooker for really tender meat. Add button mushrooms or smoked paprika for extra flavour – it will be an instant family favourite. 4 hrs 20 mins. Easy.

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4 hours ago dd mushrooms to Dutch oven, and cook, stirring often, until browned, about 5 minutes. Transfer to a plate. Add red onion and carrots to Dutch oven.

Rating: 5/5(4)
Category: Meat & Poultry Recipes, Beef Recipes
Servings: 6
Total Time: 2 hrs
1. Heat oil in a large Dutch oven over medium-high. Sprinkle beef with pepper and 1 teaspoon salt. Add half of beef to Dutch oven, and cook until well browned on 2 sides, 3 to 4 minutes per side. Transfer browned beef to a plate. Repeat with remaining beef. Set beef aside.
2. dd mushrooms to Dutch oven, and cook, stirring often, until browned, about 5 minutes. Transfer to a plate. Add red onion and carrots to Dutch oven. Cook, stirring occasionally, until onion begins to brown, about 5 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add red wine; cook until liquid has almost evaporated, 6 to 7 minutes, stirring and scraping to loosen browned bits from bottom of Dutch oven.
3. Whisk together flour and 1/2 cup of the stock in a small bowl; whisk into mixture in Dutch oven until incorporated. Stir in beef, herb bundle, bay leaves, remaining 2 cups stock, and remaining 1/2 teaspoon salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender when pierced with a fork, about 50 minutes. Add potatoes; cover and cook until potatoes are tender, about 20 minutes.
4. Stir mushrooms, pearl onions, mustard, and red wine vinegar into beef mixture. Cook, uncovered, until pearl onions are tender, 8 to 10 minutes. Remove from heat; remove and discard herb bundle and bay leaves. Ladle stew into bowls, and sprinkle with chives.

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5 hours ago View Recipe: Hearty Beef and Potato Stew. This is a one-dish meal. Make the beef stew the night before, cool to room temperature, and refrigerate; reheat single servings in the microwave or a slow cooker set on HIGH the next …

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3 hours ago Beef stew recipes. Beef stew info. Stroganoff, goulash, oxtail, daube – many cultures across Europe have their own version of the humble beef stew, probably because it is so simple to make and yet wonderfully rewarding. Enriched with …

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Just Now Crock Pot Beef Stew Recipes 20,526 Recipes. Last updated Dec 20, 2021. This search takes into account your taste preferences. 20,526 suggested recipes. 7 Can Crock Pot Beef Stew Recipes That Crock. salt, dried basil, …

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6 hours ago Beef stew recipes. There's no nicer way to use up cheaper cuts of beef than in a warm, comforting stew. With dumplings, mash or even chips, …

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1 hours ago Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to …

Rating: 4.9/5(9)
Category: Main Dish, Meat, Soup
Servings: 6
Total Time: 2 hrs 40 mins
1. Heat oil and butter in a large pot over medium-high heat.
2. Brown meat in two batches, setting aside on a plate when brown.
3. Cut pieces in half. Set aside. Add diced onions to the pot.
4. Stir and cook for two or three minutes until softened, then add garlic for another minute.

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7 hours ago A keto version of the popular Korean beef stew, this Yukgaejang recipe uses many different short cuts to get your an authentic yukgaejang taste …

Estimated Reading Time: 7 mins

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8 hours ago Beef stew with dumplings. A rich recipe for warming beef stew with gluten free dumplings, perfect for those wintery nights. Beef and vegetables are gently simmered in ale and stock for a few hours, allowing plenty of time to make the dumplings with free-from flour, butter, oregano and lashings of black pepper.

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Frequently Asked Questions

What are the best herbs to use in a beef stew?

Dried herbs that work especially well with beef include: rosemary. oregano. tarragon. thyme. bay leaves for braised cuts of beef such as brisket or stews. red pepper flakes, less commonly used but complementary flavoring for steaks and hamburgers.

What is the best recipe for beef stew?

In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour. Stir potatoes, carrots, celery, and onion into the pot.

What are the best cuts of beef for stew?

The best cuts of meat for stewing are the toughest cuts – the ones found nearest the “hoof and the horn.” Prime stewing candidates include shank, brisket, chuck, oxtail and round. Don’t limit your stews to beef, though. Irish stew shines because of lamb or mutton, and carnitas is a fantastic crispy pork stew.

What are the best potatoes for beef stew?

Red potatoes are the best for soups and stews as they are a moist, waxy type of potato than will hold its shape once cooked. The skins are also thin enough to leave on and are not overly chewy. Fingerling potatoes are another one that are on the waxy side that will hold their shape well.

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