BEEF STEW PACKAGE RECIPES

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THE BEST BEEF STEW RECIPE: HOW TO MAKE IT



The Best Beef Stew Recipe: How to Make It image

Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Total Time 02 hours 30 minutes

Prep Time 30 minutes

Cook Time 02 hours 00 minutes

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 19

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon salt, divided
6 tablespoons all-purpose flour, divided
1/2 teaspoon smoked paprika
1 tablespoon canola oil
3 tablespoons tomato paste
2 teaspoons herbes de Provence
2 garlic cloves, minced
2 cups dry red wine
2 cups beef broth
1-1/2 teaspoons minced fresh rosemary, divided
2 bay leaves
3 cups cubed peeled potatoes
3 cups coarsely chopped onions (about 2 large)
2 cups sliced carrots
2 tablespoons cold water
2 tablespoons balsamic or red wine vinegar
1 cup fresh or frozen peas
Additional fresh rosemary, optional

Steps:

  • In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

Nutrition Facts : Calories 366 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 605mg sodium, CarbohydrateContent 40g carbohydrate (9g sugars, FiberContent 6g fiber), ProteinContent 28g protein. Diabetic Exchanges 3 lean meat

BEEF STEW RECIPE | SOUTHERN LIVING



Beef Stew Recipe | Southern Living image

Comforting stew brings joy to every dinner table.

Provided by M. DeMello, Hollywood, FL, February 1986

Total Time 4 hours 15 minutes

Yield Serves 8

Number Of Ingredients 17

3 tablespoons all-purpose flour
2?½ teaspoons kosher salt
½ teaspoon black pepper
2 pounds boneless chuck roast, cut into 1-inch cubes
? cup vegetable oil
4 cups sliced yellow onion (about 2 medium onions)
1 (12-oz.) can pale beer (such as Yuengling Traditional Lager)
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon steak sauce (such as A.1. Original Sauce)
1 garlic clove, crushed
2 bay leaves
½ teaspoon dried thyme
2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces (about 4 medium potatoes)
3 medium carrots, peeled and cut diagonally into 1-inch pieces
1 (10-oz.) package frozen English peas
2 tablespoons chopped fresh flat-leaf parsley (optional)

Steps:

  • Combine flour, salt, and pepper in a shallow bowl; dredge beef in flour mixture. Heat half of oil in a Dutch oven over medium-high; add half of beef, and cook until browned all over, about 5 to 6 minutes. Transfer to a bowl. Repeat procedure with remaining oil and beef.
  • Add onion to Dutch oven, and cook until softened, about 6 minutes. Stir in beer, soy sauce, Worcestershire sauce, steak sauce, garlic, bay leaves, and thyme; bring to a boil. Add beef; cover and reduce heat to medium-low. Simmer until beef is tender, 2 ½ to 3 hours.
  • Stir in potatoes and carrots; cover and simmer until potatoes and carrots are tender, about 30 minutes. Stir in peas; cook an additional 2 minutes. Discard bay leaves. Top each serving with chopped parsley, if desired.

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