BEEF DAUBE RECIPE RECIPES

Name: Classic Beef Stew
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8 servings (2 quarts).
Ingredients: 2 pounds beef stew meat, cut into 1-inch cubes; 1 to 2 tablespoons canola oil; 1-1/2 cups chopped onions; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 can (10-1/2 ounces) condensed beef broth, undiluted; 3 tablespoons quick-cooking tapioca; 1 garlic clove, minced; 1 tablespoon dried parsley flakes; 1 teaspoon salt; 1/4 teaspoon pepper; 1 bay leaf; 6 medium carrots, cut into 2-inch pieces; 3 medium potatoes, peeled and cut into 2-inch pieces; 1 cup sliced celery (1-inch lengths)

CLASSIC BEEF STEW RECIPE: HOW TO MAKE IT

Classic Beef Stew Recipe: How to Make It image

This easy beef stew recipe is my favorite. The rich beef gravy helps the hearty flavor of the potatoes and carrots to come through. It's the perfect homemade dish for a blustery winter day. —Alberta McKay, Bartlesville, Oklahoma

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 15 minutes

Prep Time 15 minutes

Cook Time 02 hours 00 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Ingredients

2 pounds beef stew meat, cut into 1-inch cubes
1 to 2 tablespoons canola oil
1-1/2 cups chopped onions
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
3 tablespoons quick-cooking tapioca
1 garlic clove, minced
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
6 medium carrots, cut into 2-inch pieces
3 medium potatoes, peeled and cut into 2-inch pieces
1 cup sliced celery (1-inch lengths)

Steps:

In an oven-safe 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. Discard bay leaf.

Nutrition Facts : Calories 245 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 751mg sodium, CarbohydrateContent 14g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 24g protein.

PRESSURE-COOKER BEEF STEW RECIPE: HOW TO MAKE IT

Pressure-Cooker Beef Stew Recipe: How to Make It image

I like to serve this twist on traditional stew with fresh rolls on crusty bread. The roast and vegetables cook quickly and make a comforting meal. My family loves this unique pressure cooker beef stew. —Joanne Wright, Niles, MI

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 05 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 boneless beef chuck roast (2 pounds)
1 tablespoon canola oil
5 cups water, divided
8 medium potatoes, peeled and quartered
4 medium carrots, halved widthwise
1 medium onion, quartered
1 teaspoon minced garlic
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 bay leaves
2 to 3 tablespoons cornstarch
1/4 cup cold water

Steps:

Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides. Press cancel and remove roast. Place trivet insert and 4 cups water in pressure cooker. Set roast on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally., Remove roast and keep warm. Remove trivet. Skim fat from cooking juices and stir in remaining 1 cup water. Add potatoes, carrots, onion, garlic, salt, pepper, thyme, bay leaves. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure., Remove vegetables with a slotted spoon; keep warm. Remove and discard bay leaves. In a small bowl, mix cornstarch and 1/4 cup cold water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast and vegetables.

Nutrition Facts : Calories 530 calories, FatContent 17g fat (6g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 403mg sodium, CarbohydrateContent 58g carbohydrate (5g sugars, FiberContent 8g fiber), ProteinContent 36g protein.

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IRISH BEEF STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME

Rich and hearty, this Irish beef stew is my husband's favorite. The beef is incredibly tender. Served with crusty bread, it's an ideal cool-weather meal and perfect for any Irish holiday. —Carrie Karleen, St. Nicolas, Quebec
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HERBED BEEF STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME

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CLASSIC BEEF STEW RECIPE: HOW TO MAKE IT

This easy beef stew recipe is my favorite. The rich beef gravy helps the hearty flavor of the potatoes and carrots to come through. It's the perfect homemade dish for a blustery winter day. —Alberta McKay, Bartlesville, Oklahoma
From tasteofhome.com
Reviews 4.9
Total Time 02 hours 15 minutes
Category Dinner
Calories 245 calories per serving

In an oven-safe 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. Discard bay leaf.

See details

PRESSURE-COOKER BEEF STEW RECIPE: HOW TO MAKE IT

I like to serve this twist on traditional stew with fresh rolls on crusty bread. The roast and vegetables cook quickly and make a comforting meal. My family loves this unique pressure cooker beef stew. —Joanne Wright, Niles, MI
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 05 minutes
Category Dinner
Calories 530 calories per serving

Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides. Press cancel and remove roast. Place trivet insert and 4 cups water in pressure cooker. Set roast on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally., Remove roast and keep warm. Remove trivet. Skim fat from cooking juices and stir in remaining 1 cup water. Add potatoes, carrots, onion, garlic, salt, pepper, thyme, bay leaves. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure., Remove vegetables with a slotted spoon; keep warm. Remove and discard bay leaves. In a small bowl, mix cornstarch and 1/4 cup cold water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast and vegetables.

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