BEEF STEW QUICK RECIPES

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BEEF STEW RECIPES - BBC GOOD FOOD



Beef stew recipes - BBC Good Food image

Warm up with one of our comforting beef stew recipes. Choose from slow-cooked beef casseroles, stroganoffs or beef bourguignon for a winning family meal.

Provided by Good Food team

Number Of Ingredients 1

EASY BEEF STEW RECIPE | JAMIE OLIVER STEW RECIPES



Easy beef stew recipe | Jamie Oliver stew recipes image

A meltingly tender beef stew recipe with minimal prep – get it in the oven in next to no time, and leave it to work its magic.

Yield 6

Number Of Ingredients 13

800 g lean stewing beef
2 tablespoons plain flour
olive oil
2 cloves of garlic
1 handful of shallots
2 sticks of celery
4 carrots
½ a bunch of fresh thyme (15g)
4 ripe vine tomatoes
150 ml red wine
500 ml organic beef stock
2 fresh bay leaves
Worcestershire sauce

Steps:

    1. Preheat the oven to 160ºC/325ºF/gas 3.
    2. Dice the beef into 1cm pieces, then toss in a bowl with the flour, making sure the meat chunks are totally covered. Set aside.
    3. Add a splash of oil to a large casserole pan and place it over a medium heat. When it’s hot, add the beef and cook for 5 minutes, or until the meat is browned all over. Transfer to a plate and leave to one side.
    4. While the beef cooks, peel and finely chop the garlic, then peel the shallots and halve most of them, keeping a few whole. Trim and roughly chop the celery, then peel, trim and chop the carrots into 2cm rounds.
    5. Splash a little more oil into the pan, then add the veg. Strip the leaves from the thyme and add to the pan, then cook for 10 to 15 minutes, or until the vegetables are softened.
    6. Return the beef to the pan, then stir through the tomatoes and wine. Once the liquid has been absorbed, add the stock, bay leaves and a splash of Worcestershire sauce.
    7. Season with sea salt and black pepper, then transfer the stew to the oven to cook for 3 to 4 hours, or until the meat is tender and pulls apart easily with forks.
    8. Serve your beef stew with creamy mashed potato and, if you like, a glass of your favourite red wine.

Nutrition Facts : Calories 260 calories, FatContent 6.2 g fat, SaturatedFatContent 2.2 g saturated fat, ProteinContent 34.6 g protein, CarbohydrateContent 13 g carbohydrate, SugarContent 6.2 g sugar, SodiumContent 0.7 g salt, FiberContent 2.8 g fibre

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BEEF STEW RECIPE | JAMIE OLIVER
This warming, gorgeously tender beef stew recipe is packed with lovely chunky root veg.
From jamieoliver.com
Total Time 3 hours 35 minutes
Cuisine british
Calories 662 calories per serving
    1. Preheat the oven to 160ºC/300ºF/gas 2.
    2. Peel and roughly chop the onion, peel and quarter the parsnips and peel and halve the carrots. Deseed and roughly dice the squash, and peel and halve the Jerusalem artichokes (if using). Pick the sage leaves.
    3. Heat a little oil and the butter in a casserole pan on a medium heat, add the onion and sage leaves, then fry for 3 to 4 minutes.
    4. Meanwhile, toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, then gently stir together. Season generously with black pepper and just a little sea salt.
    5. Bring to the boil, place a lid on top, then place in the oven until the meat is tender – sometimes this takes 3 hours, sometimes 4 – it depends on what cut of meat you’re using and how fresh it is. The only way to test is to mash up a piece of meat and if it falls apart easily it’s ready.
    6. Once cooked, turn the oven down to about 110°C/225°F/gas ¼ and just hold it there until you’re ready to eat.
    7. The best way to serve this is by ladling big spoonfuls into bowls, accompanied by a glass of French red wine and some really fresh, warmed bread.
    8. Finely grate the lemon zest, pick and finely chop the rosemary and peel and finely chop the garlic, then mix together and sprinkle over the stew before serving. Just the smallest amount will make a world of difference – as soon as it hits the hot stew it will release an amazing fragrance.
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QUICK AND EASY BEEF STEW RECIPE - FOOD.COM
We don't eat red meat very often in our house, but every once in a while someone gets a craving for a hearty beef stew and some crusty Sourdough bread. This is my standby recipe.
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Total Time 25 minutes
Calories 496.2 per serving
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BEEF STEW RECIPE | JAMIE OLIVER
This warming, gorgeously tender beef stew recipe is packed with lovely chunky root veg.
From jamieoliver.com
Total Time 3 hours 35 minutes
Cuisine british
Calories 662 calories per serving
    1. Preheat the oven to 160ºC/300ºF/gas 2.
    2. Peel and roughly chop the onion, peel and quarter the parsnips and peel and halve the carrots. Deseed and roughly dice the squash, and peel and halve the Jerusalem artichokes (if using). Pick the sage leaves.
    3. Heat a little oil and the butter in a casserole pan on a medium heat, add the onion and sage leaves, then fry for 3 to 4 minutes.
    4. Meanwhile, toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, then gently stir together. Season generously with black pepper and just a little sea salt.
    5. Bring to the boil, place a lid on top, then place in the oven until the meat is tender – sometimes this takes 3 hours, sometimes 4 – it depends on what cut of meat you’re using and how fresh it is. The only way to test is to mash up a piece of meat and if it falls apart easily it’s ready.
    6. Once cooked, turn the oven down to about 110°C/225°F/gas ¼ and just hold it there until you’re ready to eat.
    7. The best way to serve this is by ladling big spoonfuls into bowls, accompanied by a glass of French red wine and some really fresh, warmed bread.
    8. Finely grate the lemon zest, pick and finely chop the rosemary and peel and finely chop the garlic, then mix together and sprinkle over the stew before serving. Just the smallest amount will make a world of difference – as soon as it hits the hot stew it will release an amazing fragrance.
See details


QUICK AND EASY BEEF STEW RECIPE - FOOD.COM
We don't eat red meat very often in our house, but every once in a while someone gets a craving for a hearty beef stew and some crusty Sourdough bread. This is my standby recipe.
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 496.2 per serving
  • Boil until veggies are tender, add the worcestershire sauce, season to taste with salt and pepper.
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SLOW COOKER BEEF STEW RECIPE - BBC GOOD FOOD
Cook beef stew in a slow cooker for really tender meat. Add button mushrooms or smoked paprika for extra flavour – it will be an instant family favourite
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Total Time 4 hours 20 minutes
Category Dinner, Main course, Supper
Calories 474 calories per serving
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A good stew is delicious, comforting, nutritious, homely, nostalgic, cheap to make and can be eaten and enjoyed in so many different ways. This basic stew will work every time and should be thought of as a principal recipe that you can chop and change, using different meats, herbs and liquids – think chicken or butter beans and white wine, lamb and red wine, or pork and cider. Stews are great to serve up for family dinners, because once they’re cooking away in the oven you’re free to do other things.
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Total Time 3 hours 20 minutes
Calories 334 calories per serving
    1. If using the oven to cook the stew, preheat it to 180ºC/350ºF/gas 4.
    2. Put a large shallow ovenproof casserole pan on a medium heat with 2 tablespoons of oil.
    3. Trim the celery, wash the carrots, peel the onions, then roughly chop it all about the same size as your beef chunks, adding the veg to the pan as you go.
    4. Season the veg with sea salt and black pepper, and fry for 10 minutes, or until softened and starting to caramelise, stirring occasionally.
    5. Strip in the rosemary leaves, stir in the flour for 2 minutes, then pour in the booze and let it cook away.
    6. Pour in the tomatoes, breaking them up with the back of the spoon. Fill the tin with water, swirl around, and pour into the pan.
    7. Bring just to the boil, then stir in the meat, season, and cover. Either simmer slowly on the hob or place in the oven for 2 hours, or until the meat falls apart easily.
    8. Taste the stew and tweak the seasoning, if needed, then serve with rice or mashed potato, and some lovely veggies, or check out the topping ideas below.
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We don't eat red meat very often in our house, but every once in a while someone gets a craving for a hearty beef stew and some crusty Sourdough bread. This is my standby recipe.
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Reviews 5.0
Total Time 25 minutes
Calories 496.2 per serving
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See details


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