THE BEST BEEF STEW RECIPE: HOW TO MAKE IT
Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 30 minutes
Prep Time 30 minutes
Cook Time 02 hours 00 minutes
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 19
Steps:
- In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.
Nutrition Facts : Calories 366 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 605mg sodium, CarbohydrateContent 40g carbohydrate (9g sugars, FiberContent 6g fiber), ProteinContent 28g protein. Diabetic Exchanges 3 lean meat
BEST CLASSIC HOMEMADE BEEF STEW | EASY BEEF STEW RECIPE ...
Classic Homemade Beef Stew is the ultimate comforting dish on a cold day. It's so easy to make with the perfect fall-apart tender meat the entire family will love.
Provided by Kelly
Categories Main Course Soup
Total Time 95 minutes
Prep Time 35 minutes
Cook Time 60 minutes
Yield 8
Number Of Ingredients 24
Steps:
- In a large zip-top bag, combine flour, salt, pepper, onion powder, and Italian seasoning. Add meat and shake until well coated.
- 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.
- 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.
- 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.
- For a thicker stew, in a small bowl, whisk together cornstarch with water. Turn heat back to high and stir cornstarch mixture into stew. Allow stew to boil and thicken up while stirring occasionally. Remove from heat, adjust seasonings and serve hot with fresh parsley.
Nutrition Facts : ServingSize 1 serving (1/4 recipe), Calories 117 kcal, CarbohydrateContent 23 g, ProteinContent 5 g, FiberContent 4 g, SugarContent 3 g
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