Best Thick Beef Stew Recipe

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4 hours ago Preheat oven to 450°F. Heat oil and 1 tablespoon butter in 5 quart casserole over medium high heat. Add 1/3 of the beef cubes and brown on all sides (6-8 minutes). Transfer …

Rating: 5/5(3)
Total Time: 2 hrs 20 mins
Category: Stew
Calories: 562 per serving
1. Preheat oven to 450°F.
2. Heat oil and 1 tablespoon butter in 5 quart casserole over medium high heat. Add 1/3 of the beef cubes and brown on all sides (6-8 minutes). Transfer meat to plate or bowl. Repeat with remainder of beef until all is browned.
3. Add chopped onion to pan, reducing heat to low and sauté for about 6-8 minutes or until onion is tender and translucent.
4. Return beef to pan and sprinkle with flour, tossing until all is coated. Transfer all to casserole to oven and bake for 5 minutes. Remove from oven.

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2 hours ago Directions. In a large saucepan, combine the beef, potatoes, water, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until …

Rating: 5/5(2)
Servings: 3
Cuisine: Mediterranean
Category: Dinner
1. In a large saucepan, combine the beef, potatoes, water, oregano and salt.
2. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
3. Add peas; heat through. , Combine cornstarch and lemon juice until smooth; gradually add to beef mixture.
4. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

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2 hours ago Cover and simmer 1 1/2 hrs. Remove bay leaves and garlic clove clove. Add carrots and celery. Cover and prepare thirty to forty minutes longer. To thicken gravy, remove 2 cups hot liquid. Utilizing a separate bowl, combine 1/4 …

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5 hours ago Heat oil over medium heat in a large dutch oven. Place meat in bag with the flour and shake until well coated. Shake off meat pieces and add

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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2 hours ago Swirl around pan and add meat all at once. Let sit a minute before trying to stir. Then stir now and then to brown pieces on all sides. Add next 10 ingredients, scrape yummy …

Rating: 4.6/5(62)
Estimated Reading Time: 5 mins
Servings: 3.5
1. Cut up beef into large, double bite-sized chunks trimming all fat. (*Beef shrinks as it cooks so go much larger than you would think.) Set aside.
2. In large mixing bowl, mix well the next 6 (dry) ingredients.
3. Add large chunks of beef and toss with a large spoon to coat each piece well until all are evenly coated and all of spice and flour mixture is absorbed and stuck to the meat. (*Shaking in a bag does not work well. A bowl and large spoon works perfectly.) Set aside.
4. In large heavy-bottomed, non-stick stock pot that has a lid, add shortening and melt over medium-high heat. Swirl around pan and add meat all at once. Let sit a minute before trying to stir. Then stir now and then to brown pieces on all sides.

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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 …

Rating: 4.9/5(127)
Category: Entree
Servings: 8
Estimated Reading Time: 3 mins

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7 hours ago Combine all ingredient in Crock Pot. Mix the brown gravy mix packets as per directions and add to mix. Cook on LOW for 10 hours or on …

Estimated Reading Time: 2 mins
1. 1. Combine all ingredient in Crock Pot. Mix the brown gravy mix packets as per directions and add to mix. Cook on LOW for 10 hours or on HIGH for about 7 hours.
2. 2. About 30 minutes before serving, mix the liquid brown seasoning, flour, and the water together in a small plastic container and shake well to mix and pour into the crock-pot. Mix until well combined. This will add a nice thickness to the stew.
3. Serve over extra wide noodles or eat as is.

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1 hours ago Its complex flavor comes from the recipe’s use of paprika, rosemary and herbes de Provence. The stew isn’t too heavy, either. James’ secret ingredient is a splash of balsamic vinegar that brightens up the dish. Keep reading to get James’ Best Beef Stew recipe, plus some tips from the deputy editor himself!

Estimated Reading Time: 6 mins

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6 hours ago Step 5. 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 …

Rating: 4.6/5(20)
Total Time: 3 hrs 35 mins
Category: Soups, Stews And Chili Recipes, Stews, Beef
Calories: 366 per serving
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
3. 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.
4. 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.

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9 hours ago Melt the butter in a large sauce pot over medium heat. Add in the stew beef cubes, brown for about 10 minutes. Add 4 cups of warm tap water. Add sliced onions.

Rating: 5/5(4)
Category: Main Dish
Servings: 6
Total Time: 2 hrs

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8 hours ago The Best Instant Pot Beef Stew really is the best ever and so easy! It’s thick and stuffed full of beef, potatoes, carrots, onion and celery! Disclosure: This post is sponsored by …

Ratings: 14
Category: Main Course
Servings: 8
Total Time: 45 mins
1. First, slice Little potatoes in half. Dice celery and onion. If carrots are too large, slice in half as well.
2. Turn Instant Pot on to sauté mode (on high.) Pour in olive oil. Once pot is super hot, add in half the stew meat. Season well with salt and pepper. Brown meat on all sides. Remove once browned and continue with the other half of the meat.
3. Once all the meat is browned, put all the meat back into the pot and stir in diced celery and onion. Turn off the sauté setting.
4. Add in the Little potatoes, carrots, beef stock, roasted tomatoes, Worcestershire sauce, minced garlic and oregano. Stir and top with a bay leaf.

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9 hours ago The Ultimate Beef Stew - Cast Iron Recipe - The Ultimate Beef Stew - Cast Iron Recipe. I absolutely love a great thick and hearty beef stew. Especially when it is loaded with big chunks of vegetables and served with a fresh loaf of crusty …

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4 hours ago Add the wine, bring it to a rapid boil, scraping up the browned bits from the bottom of the pan, and boil for 2 minutes or until the wine is mostly evaporated. Return the beef to the …

Rating: 4.9/5(61)
Total Time: 3 hrs 15 mins
Category: Main Dish, Stew
Calories: 468 per serving
1. *See the pictured tutorial for more info on the tips to creating the best beef stew.
2. Sprinkle the beef chunks with the salt and pepper. Sprinkle the flour over the beef to coat all sides.
3. Heat the oil and butter in a large Dutch oven or heavy stock pot until hot (when you sprinkle in a few drops of water they should jump and sizzle). Add the coated beef chunks, spacing them out about 1/2 inch from each other and, working in batches so as not to overcrowd, generously brown the beef on all sides. Transfer to a plate and set aside.
4. Add the onions with another tablespoon of butter to the Dutch oven (do not remove the browned/blackened bits in the bottom of the pan) and cook until soft and translucent, 5-7 minutes (add a little more oil or butter if necessary). Add the garlic and cook for another minute. Add the wine, bring it to a rapid boil, scraping up the browned bits from the bottom of the pan, and boil for 2 minutes or until the wine is mostly evaporated. Return the beef to the Dutch oven.

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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 …

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 Preheat oven to 350°F. Mix cream of mushroom soup, milk and pepper in 1 1/2-quart baking dish. Stir in green beans and 2/3 cup Crispy Fried Onions. 2 Bake 30 minutes or until hot. Stir. 3 Top with remaining 2/3 cup onions. Bake 5 minutes longer or until onions are golden brown.

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

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3 hours ago Transfer the beef into a large soup pot. Deglaze the frying pan with 1/2 cup water and add the liquids to the soup pot. Into the same frying pan, add 1 tablespoon cooking oil and …

Ratings: 6
Calories: 373 per serving
Category: Dinner, Lunch, Soup And Salad
1. Cut the beef into 1 1/2-inch chunks. Preheat a large frying pan over medium-high heat and add a few tablespoons of oil. Once the pan is hot, add the cubed beef, season generously with salt and fry for 7 to 10 minutes, until well browned all over. Transfer the beef into a large soup pot. Deglaze the frying pan with 1/2 cup water and add the liquids to the soup pot.
2. Into the same frying pan, add 1 tablespoon cooking oil and the carrots, celery and onion. Saute the mixture over medium heat until the onions are translucent, about 4 to 5 minutes. Once the onion is tender, add the garlic and cook for 1 more minute. Transfer the mirepoix mixture into the soup pot. Into the frying pan, add the butter and allow it to melt before adding the mushrooms. Saute the mushrooms for 4 to 5 minutes, until well browned all over. Season the mushrooms with salt and then add the flour. Toss the mushrooms in the flour so they're evenly coated and cook for 1 minute; transfer the mushrooms into the pot.
3. To the soup pot, add the red wine, tomato sauce, Worcestershire, beef broth, spices and herbs. Season generously with black pepper and abou 1 1/2 tsp salt. Cover the pot with a lid and bring to a boil over high heat. Once boiling, reduce the heat to low and continue simmering the soup for 1 to 1 1/2 hours, or until the beef is tender.
4. Add the potatoes and frozen peas; if using fresh peas, add them 10 minutes later. Cook the potatoes for 20 minutes, or until fork tender. Garnish the stew with chopped parsley and enjoy.

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8 hours ago Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch. Advertisement. Step 2. Return all beef

Rating: 5/5(177)
Total Time: 1 hr 25 mins
Category: Soups, Stews And Chili Recipes, Stews, Beef
Calories: 352 per serving
1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
2. Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
3. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

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3 hours ago Instructions. Combine the seasoning mix ingredients in a small bowl. Cut any large pieces of stew meat into smaller bite-size pieces, if necessary. Heat the vegetable oil in 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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3 hours ago 21 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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Just Now Transfer beef to the slow cooker. Add carrots, potatoes, onion, and garlic. Add the beef broth, tomato sauce, worcestershire, italian seasoning, and …

Rating: 4.9/5(16)
Calories: 573 per serving
Category: Dinner, Main Course, Side Dish, Soup
1. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker. Add carrots, potatoes, onion, and garlic.
2. Add the beef broth, tomato sauce, worcestershire, italian seasoning, and salt and pepper. Cook on low for 8-10 hours and high for 6-8 until beef and veggies are tender.
3. An hour before serving, take out 1 cup of the beef stew and whisk with 1/4 cup flour. Stir into the stew along with the frozen peas.
4. Let the stew thicken and then serve with fresh chopped parsley on top.

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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. …

Category: Beef Recipes
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 This Beef stew recipe is thick and chunky, and packed with amazing flavors. Beef stew is a comforting and hearty recipe that is easy to make. The beef is slo

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9 hours ago When I say this is the best beef stew recipe to date, I mean it. You cook the stew for two hours in a cast iron dutch oven, and as it cooks slowly, it totally tenderizes the meat. …

Rating: 4.4/5(81)
Total Time: 2 hrs 10 mins
Category: Cast Iron Recipes
Calories: 221 per serving
1. Place your cast iron dutch oven on the stove on medium heat.
2. Add olive oil, onions, and celery.
3. Let saute until onions are translucent
4. Place stew meat in a plastic bag with flour coating each piece of meat with flour

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6 hours ago Add the oil to a Dutch Oven, or a large, heavy-bottom pot. Cook the beef in batches over medium heat until brown. Ensure to cook on all sides and move to a plate while …

Rating: 5/5(21)
Total Time: 2 hrs 20 mins
Category: Beef, Dinner, Featured, Recipes
Calories: 401 per serving
1. Add the oil to a Dutch Oven, or a large, heavy-bottom pot.
2. Cook the beef in batches over medium heat until brown. Ensure to cook on all sides and move to a plate while cooking the rest. Be careful not to overcrowd the pot.
3. When the beef is all browned, dissolve the beef bouillon in hot water and then add to the pot.
4. Carefully place the beef back into the pot, with the liquid and seasonings.

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4 hours ago The best beef stew recipes. Now for the tasty part. Here are five amazing beef stew recipes to get motivated. 1. Amazeballs Beef Stew. With a name like that, how can you resist trying this beef stew recipe? The clever part of …

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6 hours ago How To Make thick and hearty southwestern beef stew. 1. In large ziplock baggie or large mixing bowl, combine flour, paprika, chili powder, garlic powder and salt. Add meat and shake/toss til all is coated. In large heavy-bottomed pot that has a lid, brown meat over med-high heat in the 4 tbsp Crisco. Add next 8 ingredients, cover and simmer

Servings: 8
Category: Beef Soups
User Interaction Count: 10
Total Time: 1 hr 20 mins

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7 hours ago Add 3 cups of beef broth and the seared meat to the Dutch oven. Bring the stew to a boil, reduce to a low-medium boil, cover, and cook for 20 minutes. Add 1 more cup beef

Ratings: 15
Calories: 612 per serving
Category: Main Course
1. Mince 6 cloves of garlic and 1 large onion (white or yellow).
2. Wash, scrub, and dry 4-5 carrots and 4-6 red potatoes. Cut the carrots into slices and cut the potatoes into cubes.
3. Using a separate cutting board cut 1 - 1.5 lbs. of beef chuck roast into bite-size cubes. Pour 1/2 cup of gluten free flour (or regular AP flour if not GF) over the meat and toss until completely coated.
4. Heat a cast iron Dutch oven or heavy-bottom soup pan to medium-high and add 1 Tbsp. olive oil. Once heated, add half of the cubed meat and cook for 2-3 minutes on each side. Add 1/4 tsp. kosher salt and pepper. Once the meat is seared on all sides remove and set aside. Repeat this process with second batch of meat. Set seared meat aside.

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8 hours ago Thick Rich Beef Stew Recipe sharerecipes.net. 8 hours ago This Classic Hearty Beef Stew recipe is thick, rich, and . 3 hours ago Low Carb This Classic Hearty Beef Stew recipe is thick, rich, and full of flavor!It's made in a cast iron Dutch oven on the stove top.This gluten free stew is made with beef chuck roast, potatoes, and carrots that are cooked until tender in a savory broth.

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9 hours ago Favorite Beef Stew How Stuff Works - Recipes dried thyme leaves, carrots, Worcestershire sauce, beef for stew and 11 more Winter Beef Stew - Pressure Cooker ChrisGoebel50186

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Just Now Next, remove 1 cup of beef broth from the slow cooker and transfer to a medium bowl. Whisk in ¼ cup flour until there aren’t any lumps remaining. Add back to the slow cooker …

Rating: 4.9/5(58)
Calories: 410 per serving
Category: Dairy Free, Dinner, Gluten Free, Slow Cooker
1. Add 1 tablespoon olive oil to a large skillet and place over medium high heat. Add beef, season with salt and pepper and brown in batches, so that you give the meat room for a nice sear. This should take about 5 minute per batch of meat. Transfer to large 6 or 8-quart slow cooker.
2. Next add in beef broth, dry red wine, tomato paste, worcestershire sauce, balsamic vinegar, thyme and salt and pepper. Stir together with the beef until combined, then add in garlic, onion chunks, carrots and diced potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours. I prefer to cook this slow and low so that the beef become really tender and the flavors have time to meld together.
3. Next, remove 1 cup of beef broth from the slow cooker and transfer to a medium bowl. Whisk in ¼ cup flour until there aren’t any lumps remaining. Add back to the slow cooker and stir to combine. Add in frozen peas and cook uncovered on HIGH for 10-15 more minutes until beef stew thickens up a bit. Serve immediately with toasted french bread, cornbread, crackers, or biscuits. Serves 6.

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9 hours ago Add the meat and sauce to the slow cooker. Stir. Cook on low for 7 to 8 hours. Add peas at the end of cooking time. Put the lid back on and cook for 15 more minutes to thaw the peas. If the stew thickens too much after being stirred, add water. Cook Mode Prevent your screen from going dark.

Ratings: 37
Calories: 261 per serving
Category: Main Course

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7 hours ago Season with salt and pepper. Add the water to the pot and turn the heat to low. Allow the stew gravy to simmer for at least 45 minutes, or until the beef turns super tender. …

Rating: 4.8/5(260)
Total Time: 1 hr 25 mins
Category: Main Course
Calories: 204 per serving
1. Cut meat into medium size pieces. Warm up oil on a cooking pan, add meat to the oil and brown all sides of meat.
2. Add diced carrots and onions, cook until they soften. Season with salt and pepper.
3. To the cooking ingredients add hot boiling water, lower heat to a very low. Leave it cooking for at least an hour, meat will become nice and tender.
4. To the cooking ingredients whisk in flour, mix well so there wouldn't be clumps. Cook for another 10 minutes.

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9 hours ago This Best Ever One Pot Beef Stew recipe is a deliciously easy classic beef stew recipe that slow cooks to perfection on the stove top and in …

Rating: 4.8/5(39)
Calories: 463 per serving
Category: Dinner, Main Course
1. Preheat your oven to 325 degrees Fahrenheit.
2. Place a large Dutch Oven pot over medium-high heat and warm the olive oil in it.
3. Season the beef with salt and pepper and add to the hot pot, just so the beef covers the bottom of the pot (Don't overcrowd as this will prevent the browning process. Brown the beef in batches if necessary.).
4. Brown the beef pieces on each side just until they're beautifully caramelized, sprinkling the flour over the beef as it browns, about 1 teaspoon at a time.

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3 hours ago This instant pot beef stew recipe is a hearty, healthy, and easy dinner! Don’t forget the crusty bread for dunking! Yessssssssss. Bring on the cold weather and ALL the soups. Can soup be a favorite food? Just that whole genre. I don’t care whether it’s thick and chunky like this beef stew or light and fun like my lemony artichoke orzo

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5 hours ago In a bowl, mix together the stew meat with flour, salt and pepper. Once the oil is super hot, add in half of the beef and brown it on both sides. Once all the meat is browned, …

Ratings: 10
Category: Main Course
Servings: 6
Total Time: 8 hrs 45 mins
1. Chop up the celery and onion.
2. Begin heating up the olive oil in a large skillet.
3. In a bowl, mix together the stew meat with flour, salt and pepper (if using.)
4. Once the oil is super hot, add in half of the beef and brown it on both sides.

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1 hours ago 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! Recipe From allrecipes.com. Provided by Matthew Francis. Categories Soups, Stews and Chili Recipes Stews Beef. Time 3h35m. Yield 8. Number Of Ingredients 20

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7 hours ago Thick Beef Stew Recipe. In this recipe, beef stew meat is braised in a rich, mildly spicy red chile sauce until fork tender and served over mashed sweet potatoes. If desired for a thicker stew, whisk together the cornstarch and cold water in a small bowl, then whisk into the stew for 1-2 minutes until thick. FOR THE STEW SLOW COOKER: Brown the

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5 hours ago Stir in the tomato paste and cook for about 2 minutes. Add the beef back to the pan then toss in the potatoes, carrots, celery (star anise if using), Italian seasoning, …

Ratings: 18
Category: Main Course, Soup
Cuisine: American
Total Time: 1 hr 35 mins
1. In a large zip-top bag, combine flour, salt, pepper, onion powder, and seasoning. Add meat and shake until well coated.
2. In a large dutch oven or pot on medium-high heat, add cooking oil and sear the meat on all sides for about 2-3 minutes. You may have to work in batches so you don't crowd the meat. Remove and set aside on a plate.
3. Add another tablespoon of oil, then add onions & garlic to the pan. Cook and saute for about 1 minute, until onions start to soften. Add wine or balsamic vinegar to deglaze the pan. Stir in the tomato paste and cook for about 2 minutes. Add the beef back to the pan then toss in the potatoes, carrots, celery (star anise if using), Italian seasoning, Worcestershire sauce, bay leaf and stir in the beef broth. If there is not enough liquid to cover the vegetables, add water - only as much as needed.
4. Bring to a boil then turn heat down to low, cover and simmer for 55 minutes - 2 hours (depending on your stove), stirring occasionally, until potatoes are tender and meat is tender to your liking.

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2 hours ago Cook: Heat a minimum 5-qt dutch oven or heavy bottomed pan over medium high heat, and add the bacon.Cook for 8-10 minutes, until the bacon bits are crisp and the fat has …

Rating: 5/5(1)
Total Time: 2 hrs
Category: Main Course
Calories: 310 per serving
1. When you're ready to begin, start by removing the beef from the fridge and letting it sit at room temperature, uncovered, while you prep everything else, which should take about 30 minutes.
2. Combine the porcini mushrooms in a bowl with 1.5 cups of hot water. Let soak for 20 minutes, while you prep the vegetables.
3. Prep the vegetables: Peel and finely chop the yellow onion. For the carrots, peel if you prefer (I personally don't), then cut into 1" thick rounds. Cut the celery into 1" thick pieces. Both the celery and carrots should be in larger pieces, similar in size to the beef cubes. Finally, peel the parsnip, then finely dice into much smaller pieces than the carrots and celery. Unlike the carrot and celery where you want bigger pieces, the parsnip is best when it dissolves and melts into the sauce, so cut into smaller pieces about 1/2" big.
4. Strain the soaked mushrooms through a coffee filter set inside a strainer, saving the liquid. Chop the porcini mushrooms finely.

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2 hours ago Do in batches, don’t crowd the pan. Add the salt and pepper as the beef browns. Once browned, remove the beef with a slotted spoon set aside. …

Reviews: 14
Category: Dinner, Entree, Main Course, Soup
Cuisine: American
Total Time: 2 hrs
1. On medium-high heat, add the vegetable oil to a dutch oven or large heavy pot (one that has a tight-fitting lid).
2. When it begins to smoke slightly, add the beef and brown very well. Do in batches. Add the salt and pepper as the beef browns. Once browned, remove the beef with a slotted spoon set aside.
3. Add the onions and sauté for about 5 minutes, until softened.
4. Reduce heat to medium-low, and add the flour and cook for 2 minutes stirring often.

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7 hours ago Once the stew has thickened a little bit, add the bay leafs and bring the stew to a low simmer and cover it and cook for 2 hours. Make sure to come back and stir it every 30 minutes. If the stew is looking too thick, add in more stock. After the stew has been cooking for 2 hours, now add in the carrots and potatoes.

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1 hours ago Then add the potatoes, carrots, onion and garlic to the beef. Next stir in the beef broth, wine, tomato paste, Worcestershire, thyme, paprika, caraway seeds (if using) and bay …

Servings: 8
Total Time: 8 hrs 40 mins
Category: Slow Cooker
Calories: 382 per serving
1. Heat olive oil in a large skillet over medium heat.
2. Season beef with salt and pepper, to taste. Add beef to the skillet and cook until brown on all sides, about 2-3 minutes.
3. Add beef, potatoes, carrots, onion and garlic into a 6 quart slow cooker. Stir in beef broth, wine, tomato paste, Worcestershire, thyme, paprika, caraway seeds (if using) and bay leaves until well combined. Season with salt and pepper, to taste.
4. Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours.

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6 hours ago Recipe tips and variations: Make ahead: Make several days ahead, without a problem. To keep the peas bright, add them when you reheat the …

Ratings: 2
Category: Soup
Cuisine: American
Total Time: 3 hrs
1. Adjust an oven rack to the lower-middle position and preheat oven to 300 degrees. Pat beef pieces dry with paper towel and season with salt and pepper.
2. Heat 1 tablespoon oil in a large stockpot or Dutch oven over medium-high heat until just smoking. Add half the meat in a single layer and cook, without moving, until browned on one side, about 5 minutes.
3. Flip each piece of beef and continue cooking until browned on the other side. Transfer to a bowl. Heat another tablespoon of oil and repeat with remaining beef until browned. Transfer to bowl.
4. Heat last tablespoon of oil until shimmering. Add onion and celery and cook until softened, about 5 minutes. Stir in garlic until fragrant, about 30 seconds.

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4 hours ago Instant Pot Beef Stew is a mouthwatering one-pot dinner with fall-apart beef and tons of chunky hearty vegetables cooked in a delicious gravy-like broth. It’s just like my …

Reviews: 381
Category: Soup And Stew
Cuisine: Ukrainian
Total Time: 50 mins
1. In Instant Pot, add onion, carrot, celery, 2 garlic cloves, potatoes and beef as you are cutting them. Then add tomato paste, bouillon + water or stock, oregano, thyme, salt, pepper, bay leaves and peppercorns. No need to stir, just flatten tomato paste with a spoon.
2. Close the lid, set pressure vent to Sealing and press Pressure Cook on High for 30 minutes. Display will say ON, Instant Pot will take about 20 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 30 minutes will begin.
3. When display says OFF, stew is ready. Now your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take about 15-20 minutes - Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 2-3 minutes. I recommend doing so outside to avoid countertop mess and house smelling like stew for days.
4. Open the lid, add peas, remaining 2 cloves of garlic and dill. Stir.

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3 hours ago Cook over low heat for 1 ½ hours or until beef is tender. Add the turnips, carrots, onion, celery, garlic, and remaining 2 teaspoons salt. Stir to combine. Remove ½ cup of liquid …

Reviews: 239
Calories: 341 per serving
Category: Beef
1. Heat a large dutch oven over medium-high heat. Add the oil and heat until shimmering.
2. Sprinkle the beef with 1 teaspoon of salt. Add the beef to the pot in a single layer (you’ll likely need to work in batches) and cook until browned on all sides, about 5 minutes per batch. Add additional oil as needed between batches. Remove all beef to a bowl and set aside.
3. Add ½ cup beef broth and vinegar to the dutch oven and scrape up the browned bits on the bottom of the pan over medium-high heat.
4. Add the beef back to the skillet along with the beef broth, tomato paste, Worcestershire sauce, and bay leaf. Bring to a boil, reduce to a simmer, and cover. Cook over low heat for 1 ½ hours or until beef is tender.

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Frequently Asked Questions

How do you make thick beef stew?

Using Starch or Other Ingredients to Thicken the Stew Add a dash of double cream or creme fraiche to make the stew smooth. Season as desired. Use cornstarch to create the roux instead of flour. Take some of the stew broth and pour it into a medium mixing bowl. Try a packet of beef gravy mix.

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.

How long do you cook beef stew in the oven?

Preheat oven to 375 degrees F (190 degrees C). In a large skillet over medium heat, brown the stew meat; drain and set aside. In a mixing bowl, combine the tomatoes, water, tapioca, beef bouillon granules, sugar, salt and pepper. Cover and bake for 2 hours, or until meat and vegetables are tender.

What spices are good for beef stew?

Common spices in beef stew include parsley, bay leaves, thyme, black pepper and salt. Recipes may include varying amounts to meet taste preferences and dietary needs.

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