OVEN BEEF AND POTATO STEW RECIPE | ALLRECIPES
I decided to use this very good base recipe and add something to it. Great cold weather dinner with a loaf of crusty bread and a glass of red wine.
Provided by Stan
Categories Soups, Stews and Chili Recipes Stews Beef
Total Time 2 hours 35 minutes
Prep Time 30 minutes
Cook Time 2 hours 5 minutes
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour, salt, and black pepper in a resealable plastic bag; place beef into bag in batches, shaking to coat.
- Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef until evenly browned, about 5 minutes. Transfer beef to a plate. Pour red wine into Dutch oven, scraping any browned bits from the bottom of the pot. Return beef cubes to Dutch oven and add water, tomato soup, potatoes, corn, onion, beef stock concentrate, mushrooms, carrots, celery, vegetable soup mix, and basil; bring to a boil.
- Cover and transfer Dutch oven to preheated oven; bake for about 1 hour. Add beef stock to pot, if needed. Continue to bake until beef is very tender, about 1 hour more.
Nutrition Facts : Calories 469.3 calories, CarbohydrateContent 56.4 g, CholesterolContent 40.2 mg, FatContent 17.3 g, FiberContent 6.5 g, ProteinContent 18.2 g, SaturatedFatContent 4.9 g, SodiumContent 3918.8 mg, SugarContent 12.8 g
HEARTY BEEF AND POTATO STEW RECIPE | MYRECIPES
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 day. To save prep time, use bottled peeled fresh garlic.
Provided by Maureen Callahan
Yield 12 servings (serving size: about 1 cup stew and 1 portion bread)
Number Of Ingredients 17
Steps:
- Preheat oven to 300°.
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add garlic; sauté 1 minute or until garlic just begins to brown. Remove garlic from pan with a slotted spoon; place in a large bowl. Coat pan with cooking spray. Add onion; sauté 3 minutes or until tender. Add onion to garlic. Coat pan with cooking spray. Add half of beef to pan; sauté 5 minutes or until browned on all sides. Add beef and any accumulated juices to onion mixture. Coat pan with cooking spray. Add remaining beef to pan; sauté 5 minutes or until browned on all sides. Add beef and any accumulated juices to onion mixture.
- Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add beef mixture. Stir in carrot, rosemary, salt, pepper, and bay leaves. Add 1 cup water, broth, and tomatoes; stir to combine. Bring to a boil; cook 1 minute. Remove from heat; cover and bake at 300° for 1 1/2 hours. Remove from oven; uncover and stir in potatoes. Combine remaining 1/4 cup water and flour; stir with a whisk until smooth. Stir flour mixture into stew. Cover and bake an additional 1 1/2 hours or until beef is tender. Discard bay leaves. Sprinkle with parsley, if desired. Serve with bread.
Nutrition Facts : Calories 440 calories, CarbohydrateContent 45.9 g, CholesterolContent 64 mg, FatContent 14.3 g, FiberContent 4 g, ProteinContent 28.4 g, SaturatedFatContent 5.4 g, SodiumContent 753 mg
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