HEALTHY BEEF STEW RECIPE: HOW TO MAKE IT
This is one of the tastiest stews I have ever made. It's hearty and especially good for folks on restricted diets because most of its flavor comes from herbs and spices. —Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 55 minutes
Prep Time 10 minutes
Cook Time 01 hours 45 minutes
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine 4 tablespoons flour, paprika and pepper. Add beef, a few pieces at a time, and shake to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste; cook until fragrant and the color starts to darken slightly. Add the water, bouillon, 1-1/2 teaspoons basil, 3/4 teaspoon thyme, 3/4 teaspoon garlic powder and bay leaves. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender., Add the potatoes, onions and carrots. Cover and simmer 30 minutes longer or until the meat and vegetables are tender., Discard bay leaves. In a small bowl, combine the parsley, salt, and the remaining flour, basil, thyme and garlic powder. Add cold water; stir until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 336 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 512mg sodium, CarbohydrateContent 34g carbohydrate (0 sugars, FiberContent 5g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat
CLASSIC BEEF STEW RECIPE -
It's hard to say what's better, the aroma or the taste of this homemade beef stew. Our recipe is loaded with potatoes, meat and spices and is a savory dish your family will ask for again and again. It takes just four simple steps to make and only one bite for our beef stew to transport you to a cozy pub in the British Isles. If you're lucky enough to have leftovers, our beef stew with potatoes makes for a wonderful lunch. Should you only have one serving left, there's no shame in hiding it in the back of the fridge. This way, only you know where to find it. We would do the same!
Provided by Betty Crocker Kitchens
Total Time 3 hours 45 minutes
Prep Time 25 minutes
Yield 4
Number Of Ingredients 14
Steps:
- In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.
- Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.
- Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
- In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.
Nutrition Facts : Calories 350 , CarbohydrateContent 24 g, CholesterolContent 65 mg, FatContent 1 1/2 , FiberContent 4 g, ProteinContent 24 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 980 mg, SugarContent 4 g, TransFatContent 1/2 g
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BEST EVER BEEF STEW - HOW TO MAKE BEEF STEW
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Reviews 4.2
Total Time 1 hours 40 minutes
Category gluten-free, low sugar, nut-free, weeknight meals, winter, dinner, main dish, meat, soup
Cuisine American, Comfort Food
Calories 275 calories per serving
- In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate. In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes. Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves. Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes. Add potatoes and simmer, covered, until potatoes are tender, 15 minutes. Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garish with parsley.
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