BEEF AND POTATO STEW RECIPE RECIPES

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OVEN BEEF AND POTATO STEW RECIPE | ALLRECIPES



Oven Beef and Potato Stew Recipe | Allrecipes image

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

2 tablespoons all-purpose flour
¾ teaspoon salt
? teaspoon ground black pepper
¾ pound boneless beef chuck, cut into 1-inch cubes
1 tablespoon vegetable oil
½ cup red wine
1?¼ cups water
1 (10.75 ounce) can condensed tomato soup
2 potatoes, peeled and diced
1 (7 ounce) can whole kernel corn, drained
¾ cup chopped onion
1 (4.66 ounce) container beef stock concentrate (such as Knorr(r) Homestyle Stock
1 (4.5 ounce) can mushroom stems and pieces, drained
2 carrots, cut into 1-inch pieces
2 stalks celery, coarsely chopped
1 (.4 ounce) packet dry vegetable soup mix (such as Knorr®)
¼ teaspoon dried basil
1?½ cups beef stock, or as needed

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



Hearty Beef and Potato Stew Recipe | MyRecipes image

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

Cooking spray
16 garlic cloves, crushed
2 cups chopped onion
3 pounds boneless chuck roast, trimmed and cut into 2-inch cubes, divided
1 cup dry red wine
1?½ cups chopped carrot
2 teaspoons chopped fresh rosemary
1?¾ teaspoons salt
½ teaspoon black pepper
2 bay leaves
1?¼ cups water, divided
1 cup less-sodium beef broth
2 (14.5-ounce) cans diced tomatoes, undrained
2?½ pounds peeled baking potatoes, cut into 1-inch pieces
1 tablespoon flour
Chopped parsley (optional)
2 (8-ounce) baguettes, each cut into 6 equal portions

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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