BEEF ROUND STEW MEAT RECIPES 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 - TASTE OF HOME

Classic Beef Stew Recipe: How to Make It - Taste of Home 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.

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

Classic Beef Stew Recipe: How to Make It - Taste of Home 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.

More about "beef round stew meat recipes recipes"

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

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.

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