OLD-FASHIONED BEEF STEW RECIPE - NYT COOKING
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Total Time 2 hours 30 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts : @context http//schema.org, Calories 494, UnsaturatedFatContent 9 grams, CarbohydrateContent 54 grams, FatContent 12 grams, FiberContent 5 grams, ProteinContent 35 grams, SaturatedFatContent 3 grams, SodiumContent 1604 milligrams, SugarContent 7 grams, TransFatContent 0 grams
SLOW-COOKER BEEF STEW RECIPE: HOW TO MAKE IT
When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. —Earnestine Wilson, Waco, Texas
Provided by Taste of Home
Categories Dinner
Total Time 07 hours 25 minutes
Prep Time 25 minutes
Cook Time 07 hours 00 minutes
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.
Nutrition Facts : Calories 272 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 541mg sodium, CarbohydrateContent 23g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 19g protein. Diabetic Exchanges 2 lean meat
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