BEEF STEW HOMEMADE RECIPES

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BEST CLASSIC HOMEMADE BEEF STEW | EASY BEEF STEW RECIPE ...



Best Classic Homemade Beef Stew | Easy Beef Stew Recipe ... image

Classic Homemade Beef Stew is the ultimate comforting dish on a cold day. It's so easy to make with the perfect fall-apart tender meat the entire family will love.

Provided by Kelly

Categories     Main Course    Soup

Total Time 95 minutes

Prep Time 35 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 24

1/3 cup all-purpose flour (, use gluten free flour as needed)
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1-1/2 - 2 pounds beef chuck roast (or beef stew meat, cut into 1 inch chunks)
cooking oil (divided)
1 medium onion (diced into large chunks)
4 cloves garlic (minced)
1-2 tablespoons red wine (or balsamic vinegar)
6 tablespoons tomato paste
3 medium Yukon potatoes (peeled and chopped into 1 inch chunks (can also use 10 baby potatoes and leave skin on))
1 medium sweet potato (peeled and chopped into 1 inch chunks (leave out if desired))
2 medium carrots (peeled and chopped)
2 stalks celery (chopped)
1/2 star anise (, optional but adds SO much flavor - found in the International section or spice aisle)
1-2 teaspoons Worcestershire sauce
2 teaspoons Italian seasoning (or 1 teaspoon dried rosemary 1/2 teaspoon dried parsley, 1/2 teaspoon dried thyme)
1 bay leaf
4 cups beef broth (homemade or low sodium)
water (only as needed to cover the vegetables)
2 teaspoons cornstarch + 3 teaspoons water to create a slurry - to thicken the stew if needed
2 tablespoons chopped fresh parsley (for garnish)
salt and pepper to taste

Steps:

  • In a large zip-top bag, combine flour, salt, pepper, onion powder, and Italian seasoning. Add meat and shake until well coated.
  • In a large dutch oven or pot on medium-high heat, add cooking oil and sear the meat on all sides for about 2-3 minutes. You may have to work in batches so you don't crowd the meat. Remove and set aside on a plate.
  • Add another tablespoon of oil, then add onions & garlic to the pan. Cook and saute for about 1 minute, until onions start to soften. Add wine or balsamic vinegar to deglaze the pan. Stir in the tomato paste and cook for about 2 minutes. Add the beef back to the pan then toss in the potatoes, carrots, celery (star anise if using), Italian seasoning, Worcestershire sauce, bay leaf and stir in the beef broth. If there is not enough liquid to cover the vegetables, add water - only as much as needed.
  • Bring to a boil then turn heat down to low, cover and simmer for 55 minutes - 2 hours (depending on your stove), stirring occasionally, until potatoes are tender and meat is tender to your liking.
  • For a thicker stew, in a small bowl, whisk together cornstarch with water. Turn heat back to high and stir cornstarch mixture into stew. Allow stew to boil and thicken up while stirring occasionally. Remove from heat, adjust seasonings and serve hot with fresh parsley.

Nutrition Facts : ServingSize 1 serving (1/4 recipe), Calories 117 kcal, CarbohydrateContent 23 g, ProteinContent 5 g, FiberContent 4 g, SugarContent 3 g

SLOW-COOKER BEEF STEW RECIPE: HOW TO MAKE IT



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

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

1-1/2 pounds potatoes, peeled and cubed
6 medium carrots, cut into 1-inch lengths
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
3 tablespoons all-purpose flour
1-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon browning sauce, optional
Minced fresh thyme

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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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
From tasteofhome.com
Reviews 4.7
Total Time 07 hours 25 minutes
Category Dinner
Calories 272 calories per serving
  • 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.
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BEST CLASSIC HOMEMADE BEEF STEW | EASY BEEF STEW RECIPE ...
Classic Homemade Beef Stew is the ultimate comforting dish on a cold day. It's so easy to make with the perfect fall-apart tender meat the entire family will love.
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Total Time 95 minutes
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  • For a thicker stew, in a small bowl, whisk together cornstarch with water. Turn heat back to high and stir cornstarch mixture into stew. Allow stew to boil and thicken up while stirring occasionally. Remove from heat, adjust seasonings and serve hot with fresh parsley.
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