Recipe For Thick Beef Stew

All Time (44 Recipes) Past 24 Hours Past Week Past monthFacebook Share Twitter Share LinkedIn Share Pinterest Share Reddit Share E-Mail Share

Listing Results Recipe For Thick Beef Stew

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 potatoes are …

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.

Preview / Show more

See Also: best thick beef stew recipeShow details

4 hours ago Add herbs (in cheese cloth bag) to beef with salt and pepper. Bring mixture to a boil on top of stove and then transfer mixture to casserole and then to oven. Bake for 45-60 minutes, stirring …

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.

Preview / Show more

See Also: Thick rich beef stew recipeShow details

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 bits from bottom …

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.

Preview / Show more

See Also: Thick hearty beef stew recipeShow details

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 cup water and corn …

Preview / Show more

See Also: Thick beef stew recipe stove topShow details

6 hours ago Original recipe yields 8 servings. The ingredient list now reflects the servings specified. Ingredient Checklist. 1 (2 pound) boneless beef round steak, cut into 1-inch cubes. kosher salt and …

Rating: 4.6/5(26)
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.

Preview / Show more

See Also: Thick beef stew recipe easyShow details

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 them to the oil …

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.

Preview / Show more

See Also: best homemade beef stew recipeShow details

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(123)
Category: Entree
Servings: 8
Estimated Reading Time: 3 mins

Preview / Show more

See Also: Dinner Recipes Beef RecipesShow details

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

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

8 hours ago Instructions. First, slice Little potatoes in half. Dice celery and onion. If carrots are too large, slice in half as well. Turn Instant Pot on to sauté mode (on high.) Pour in olive oil. Once pot is …

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.

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

3 hours ago Step 1. 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 …

Ratings: 3.7K
Calories: 401 per serving
Category: Soups, Stews And Chili Recipes, Stews, Beef
1. 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.
2. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

1 hours ago 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 …

Rating: 4/5(115)
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.

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

3 hours ago There are so many methods out there for creating beef stew but I believe it’s important to start at the beginning and learn to make a classic beef stew the old-fashioned way. Cooked slowly in …

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.

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

9 hours ago Add 2 cups water, spices and carrots. Boil until carrots are nearly done. Add potatoes and enough water to cover ingredients. Cook until potatoes are done, adding water only as needed. Add mushrooms. Stir gravy mixes in 1/2 cup cold water until dissolved. Add to stew and bring to boil, stirring constantly. Remove and serve.

Rating: 4/5(1)

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

3 hours ago Instructions. 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 …

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.

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

Just Now Instructions. Mix the flour, beef cubes, salt, and pepper together in the bowl then add it to the pot with some oil and brown it up over medium-high heat. Once browned, add the onions and …

Rating: 5/5(1)
Category: Entree
Cuisine: American
Calories: 636 per serving
1. Mix the flour, beef cubes, salt, and pepper together in the bowl then add it to the pot with some oil and brown it up over medium-high heat.
2. Once browned, add the onions and cook for 2-3 minutes or until translucent. Stir in the tomato paste and garlic.
3. Add the beef stock and red wine, give a stir, then add in the potatoes, rosemary, and carrots. Season generously with salt and pepper. In a small bowl, combine the cornstarch and water.
4. Let the mixture simmer for about an hour and a half over low heat then add the peas and cornstarch slurry, letting them simmer for a few minutes.

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

3 hours ago Directions. In a 4-qt. Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all. Cover and bake at 325° for 3 hours, stirring occasionally, or until the …

Rating: 5/5(7)
Category: Dinner
Servings: 6-8
Total Time: 3 hrs 15 mins
1. In a 4-qt. Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all.
2. Cover and bake at 325° for 3 hours, stirring occasionally, or until the meat and vegetables are tender.
3. Remove bay leaves before serving.

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

6 hours ago Directions. 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 …

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.

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

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. Add the …

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.

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

7 hours ago 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 …

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.

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

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 bread. This the the perfect …

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

3 hours ago Thickening stew – To make this beef stew recipe thick there is a full 1/3 cup of flour. That is going to be your main way to thicken the beef stew. Though I have found in other stews, if you are ok with the potatoes being a bit softer you can also boil potatoes longer and that will act …

Cuisine: American
Category: Main Course
Servings: 4

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

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.

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

2 hours ago In a Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper, and bay leaf. Bring to a boil. Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes, and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender.

Estimated Reading Time: 1 min

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

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, cover, and cook on …

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

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

Just Now Get the Recipe: Slow Cooker Ginger Beef Stew Slow Cooker Beef Stew Take the time up front to make a thick gravy and you'll love how rich and delicious it makes this slow-cooked stew.

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

6 hours ago How to Make Thick and Hearty Southwestern Beef Stew. Step-by-Step. 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.

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

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

2 hours ago Season with salt and pepper. Add garlic and cook until fragrant, 1 minute. Add beef back to the pot, then add potatoes, broth, beer, wine and thyme. Bring to a boil, then reduce heat to a …

Servings: 6
Estimated Reading Time: 3 mins
1. In a large Dutch oven over medium heat, heat 2 tablespoons oil.
2. Season beef with salt and pepper, then add to pot and cook on all sides until seared, 10 minutes, working in batches if needed. Remove beef and transfer to a plate.
3. In same pot, add remaining tablespoon oil and cook onion, carrots, and celery until soft, 5-7 minutes. Season with salt and pepper. Add garlic and cook until fragrant, 1 minute.
4. Add beef back to the pot, then add potatoes, broth, beer, wine and thyme. Bring to a boil, then reduce heat to a simmer.

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

2 hours ago A comforting, classic recipe for beef stew – crockpot version! Tender beef chunks with carrots and red potatoes all wrapped up in a buttery, velvety thick gravy. The longer it cooks, the …

Rating: 5/5(11)
Total Time: 4 hrs 20 mins
Category: Dinner
Calories: 469 per serving
1. Prep onions, carrots and potatoes and place into cold crockpot.
2. In a small bowl, stir butter with flour and cornstarch until a smooth paste is formed. Spoon the butter-flour paste into the crockpot and stir gently to melt and spread it evenly though the contents of the crockpot. Cover and cook another 20 minutes to thicken completely.

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

5 hours ago 2 tablespoons extra-virgin olive oil. 2 1/2 extra pounds boneless beef chuck, trimmed of difficult fat, cut into 2-inch pieces. 3/4 tsp salt. 1/2 teaspoon black pepper. 2 pleasant onions, sliced. 3 medium carrots, peeled off and cut into 1/2-inch thick items. 2 stalks celery, cut into 1/2-inch items. 3 cloves garlic, minced. 3 tbsps all-purpose

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

7 hours ago Serving Beef Stew Gravy. Beef stew gravy goes wonderfully with most potato and grain side dishes. Pair it with some creamy mashed potatoes, steamed white or brown rice, quinoa, …

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.

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

Just Now Transfer beef to the slow cooker. Add carrots, potatoes, onion, and garlic. Add the beef broth, tomato sauce, worcestershire, italian seasoning, and salt 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.

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

4 hours ago Transfer lightly browned beef to a pot. Add potatoes, carrots, garlic, butter and broth. Stir. Add worchestershire sauce, gravy mix, basil, bay leaves, paprika, onion powder and salt. Stir again. Heat on high until boiling, then cover and reduce to simmer for 30 minutes. Let cool slightly to …

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

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 rendered. …

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.

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

3 hours ago Dredge the cut up beef in flour. In a large pot on medium heat add olive oil and the beef and brown. Then add the remaining ingredients, garlic, tomato puree, salt, basil, oregano, bay leaf, carrots, peas and potatoes, bring to a boil then lower the heat and simmer half covered for approximately 30 minutes until veggies are tender.

Rating: 4.1/5(17)
Calories: 368 per serving
Category: Main Course

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

9 hours ago This recipe will not disappoint you, it is full of flavor, and it’s nice and thick. This stew recipe reminds me of a perfect pot roast dinner, with everything chopped to the perfect size, with gravy on it! Looking for a great Instant Pot Beef Stew recipe? Here is …

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

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

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. This recipe is easy and healthy.

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

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.

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

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

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

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 oven or heavy …

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.

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

9 hours ago Mom's Old Fashioned Beef Stew Recipe - Food.com top www.food.com. With a slotted spoon, transfer beef to a slow cooker. Add 1 cup stock to pan and stir to scrape up any brown bits. Transfer stock mixtures to slow cooker. Add carrots, potatoes, celery, onion, tomatoes (with juice) remaining stock, bay leaf, Worcestershire sauce and parsely; mix

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

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 broth and the …

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.

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

9 hours ago Saute beef and onion in saucepan until cup cold water until dissolved. Add to stew and bring to boil, stirring constantly. Remove and serve.

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

6 hours ago Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large …

Rating: 5/5(103)
Author: Food Network Kitchen
Servings: 8-10
Category: Main-Dish
1. Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
2. Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
3. Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
4. Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

4 hours ago Instructions. In a medium bowl add in ¼ cup of flour 1 ½ teaspoons of salt and 1 teaspoon of pepper, mix together. In small batches coat meat in flour mixture, tap off excess flour. Set to the …

Rating: 4.7/5(6)
Total Time: 1 hr 20 mins
Category: Main Course
Calories: 700 per serving
1. In a medium bowl add in ¼ cup of flour 1 ½ teaspoons of salt and 1 teaspoon of pepper, mix together. In small batches coat meat in flour mixture, tap off excess flour. Set to the side.
2. In a heavy bottom large pot or dutch oven, add in 3 tablespoons of olive oil. Heat oil over medium heat, once oil is hot add in a few flour coated beef cubes, being sure they do not touch. Brown beef on all sides, then remove beef and repeat process until all beef cubes have been browned, adding more oil in if needed. Keep beef to the side for now.
3. If needed, add an additional tablespoon of oil. Raise heat to medium high and add onions and 1 teaspoon of salt and saute for two minutes then add in garlic, cook together an additional minute. Next add in remaining flour and cook about 30 seconds. Next, add in tomato paste, gently mix ingredients together before adding in red wine. Be sure to scrape the bottom of the pan once you add in the red wine to loosen all flour that was cooked in with the beef. Continue mixing together until the flour is smooth and the red wine has begun to reduce into a thicker sauce.
4. Add in beef broth, herbs, and beef chunks. Cook uncovered for one hour, lowering heat to a gentle yet steady simmer.

Preview / Show more

See Also: Beef Recipes Beef Stew RecipesShow details

All Time (44 Recipes) Past 24 Hours Past Week Past monthFacebook Share Twitter Share LinkedIn Share Pinterest Share Reddit Share E-Mail Share

Please leave your comments here:

New Popular Recipes

Frequently Asked Questions

What is the best way to thicken beef stew?

Mix flour with water to create the flour roux. This is one of the most common methods used to thicken beef stew. The primary protein in flour is gluten. When flour is mixed with water, the protein chains link end-to-end, which forms a web that thickens the sauce.

What is a good beef stew recipe?

Directions Drain pears, reserving juice; chop pears and set aside. In a Dutch oven, brown beef in oil in batches; drain and set aside. Gradually stir in the broth, wine and reserved pear juice. Add bay leaf and beef. Add sweet potatoes; cover and simmer 30 minutes longer or until potatoes and beef are tender. Stir in raisins and pears; heat through.

What are the best herbs and spices for the beef stew?

These are also the herbs that suit the flavour of a beef stew best: a couple of fresh or dried bay leaves, rosemary, thyme, oregano and sage. You could use parsley stalks if you happened to have any. Herbs increase the fragrance and flavour of the stew.

How long do you cook beef stew in the oven?

Place the lid on the pot and bake in the oven for 2 hours, until the meat and vegetable are tender. Remove the pot of cooked stew from the oven carefully, and serve hot.

Most Popular Search