BEEF AND LENTIL STEW RECIPES

CUBAN BEEF STEW RECIPE | ALLRECIPES

Cuban Beef Stew Recipe | Allrecipes image

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 make.

Provided by Bob Cody

Categories Beef Stew

Total Time 2 hours 10 minutes

Prep Time 10 minutes

Cook Time 2 hours 0 minutes

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 ½ pounds sirloin tips, cubed
2 bay leaves
½ teaspoon ground cumin
1 teaspoon dried oregano
½ cup dry sherry
1 (8 ounce) can tomato sauce
2 tablespoons red wine vinegar
¼ cup pimento-stuffed green olives
¼ cup raisins
2 tablespoons capers
4 potatoes, peeled and quartered
salt and pepper to taste

Steps:

In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

Nutrition Facts : Calories 353.2 calories, CarbohydrateContent 29.4 g, CholesterolContent 57 mg, FatContent 17.2 g, FiberContent 3.7 g, ProteinContent 19.5 g, SaturatedFatContent 5.7 g, SodiumContent 498.5 mg, SugarContent 5.9 g

SLOW-SIMMERED BURGUNDY BEEF STEW RECIPE: HOW TO MAKE IT

Slow-Simmered Burgundy Beef Stew Recipe: How to Make It image

My mother-in-law shared this recipe with me about 25 years ago. Ever since then, it's been a go-to whenever I need good food without a lot of fussing. —Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 15 minutes

Prep Time 30 minutes

Cook Time 01 hours 45 minutes

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1-1/2 pounds beef stew meat (1-1/4-inch pieces)
3 tablespoons all-purpose flour
3/4 teaspoon salt
2 to 4 teaspoons canola oil, divided
2 teaspoons beef bouillon granules
2 teaspoons dried parsley flakes
1-1/2 teaspoons Italian seasoning
2 cups water
1 cup Burgundy wine or beef stock
3 medium potatoes (about 1-1/3 pounds), peeled and quartered
1 cup fresh mushrooms, halved
1 medium onion, cut into 8 wedges
2 medium carrots, cut into 1-inch pieces
2 celery ribs, cut into 1/2-inch pieces
Additional water, optional

Steps:

Preheat oven to 350°. Toss beef with flour and salt to coat lightly; shake off excess. In an ovenproof Dutch oven, heat 2 teaspoons oil over medium heat. Brown beef in batches, adding additional oil as needed. Remove from pan., Add bouillon, parsley, seasoning, 2 cups water and wine to same pan; bring to a boil, stirring to loosen browned bits from pan. Add beef; return to a boil. Transfer to oven; bake, covered, 1 hour., Stir in vegetables and, if desired, thin with additional water. Bake, covered, until beef and vegetables are tender, 45-60 minutes.

Nutrition Facts : Calories 419 calories, FatContent 15g fat (5g saturated fat), CholesterolContent 106mg cholesterol, SodiumContent 949mg sodium, CarbohydrateContent 33g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 37g protein.

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